Eating Healthy for 2021 Roasted Tomato and White Bean Stew

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Recipe by, Colu Henry and Photo by Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.

Nothing like a warm bowl of goodness. I found this dish on the New York times Food Section page. If you don’t already subscribe, it’s a great way to try lots of new recipes. When you subscribe you get a recipe box where you can save all your favorite recipes; it’s really clever.

I wanted to share it with you. It’s easy to prepare, healthy and most important it is delicious. Let me know how you like it, eating healthy is easy.

Here’s how the New York Times describes this dish:

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated Pecorino or Parmesan, it would most likely work well in your favor.

Roasted Tomato and White Bean Stew
Serves 4

You will need:

  • ½ cup roughly chopped Italian parsley leaves and tender stems
  • 2 teaspoons lemon zest (from 1 large lemon)
  • 2 (10-ounce) containers cherry or grape tomatoes
  • ¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and black pepper
  • 1 medium yellow onion, thinly sliced
  • 3 large garlic cloves, thinly sliced
  • ½ teaspoon red-pepper flakes
  • 2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
  • 1 ½ cups vegetable or chicken broth, or water
  • Flaky salt, for serving (optional)
  • Toasted bread, for serving
To prepare:
  1. Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
  2. In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
  3. When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
  4. When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
  5. Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

This is not a sponsored post, Note* all opinions are my own.

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Eating healthy in 2021 Curry Lentil Bowl

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Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

I am excited to share today’s recipe by Lidey Heuck via the New York Times. If you don’t already know, Leidy began her career as Ina Garten’s assistant, so needless to say, she knows her stuff. You can follow her on Instagram @LideyLikes.

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices — fresh ginger, turmeric, red curry paste and chile — then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Curry Lentils With Sweet Potatoes and Spinach Recipe
(from the New York Times) By Lidey Heuck

Serves 4-6

You will need:

– 1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
– 3 tablespoons olive oil
– 1 medium yellow onion, chopped
– 3 tablespoons Thai red curry paste
– 3 garlic cloves, minced (about 1 tablespoon)
– 1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
– 1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
– 1 teaspoon ground turmeric
– 1 cup red lentils, rinsed
– 4 cups low-sodium vegetable stock
– 2 teaspoons kosher salt, plus more to taste
– 1 (13-ounce) can full-fat coconut milk
– 1 (4- to 5-ounce) bag baby spinach
– ½ lime, juiced
– Fresh cilantro leaves, for serving
– Toasted unsweetened coconut flakes, for serving (optional)

To prepare:
  1. In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
  2. Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
  3. Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
  4. Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
  5. Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
  6. Divide among shallow bowls and top with cilantro and coconut flakes, if using.
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Holiday desserts:: Walnut Roll

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I know most of you think I am Italian, but my family is Hungarian, and this is a classic Hungarian sweet. It is called Beigli (bay-glee), and it is made with walnuts and poppy seed filling with a yeasted dough. It really has a lovely flavor.

Find the recipe below. While it does take some extra prep and TLC, the end result is worth it, and it will make such a statement on your holiday table. Let me know if you give it a try!

Hungarian Walnut Roll (Beigli)
Prep time: 2 h 35 m Serves 24

For the dough, you will need:
– 1 (.25 ounce) package active dry yeast
– ½ cup of warm milk
– 5 tablespoons white sugar
– 1 cup unsalted butter, cubed
– 3 egg yolks
– 1 (8 ounce) container sour cream
– 4 cups self-rising flour

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For the filling, you will need:
– 1 cup whole milk
– 3/4 cups white sugar
– 2 1/2 cups finely chopped walnuts
– 1 lemon, zested
– 2/3 cup golden raisins

Egg wash:
– 1 egg
– 1 tablespoon water

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To prepare:

In the bowl of a standing mixer, combine yeast and warm milk. Once the yeast has proofed, add 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a standing mixer fitted with the dough hook and mix well. Slowly add the flour until the dough comes together. If the dough feels too wet, add a little more flour; if it’s too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.

Knead on a floured surface until smooth, then form the dough into a ball, cover the bowl with a plastic wrap, and set aside for 1 ½ hours.  While the dough is resting, make the filling. Heat the milk and ¾  cups sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency about 5 minutes stirring occasionally. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.

Once proofed (keep in mind the dough does not have a big rise), divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick 8’x 10”. Spread 1/3 of the walnut filling on the dough evenly, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined or Silpat lined baking sheet. Repeat with the remaining dough and filling. Makes 3 logs.

Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).

Preheat an oven to 375 degrees F (190 degrees C).

Bake the loaves until they’re a deep golden brown, about 35 to 45 minutes.

Cool and slice into 1 inch slices.

xx Annette

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Thanksgiving Cocktail

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I have always loved Frangelico; it is a hazelnut liqueur that is traditionally served as an after-dinner digestivo. There is a legend that Frangelico was made by Friars in the Piedmont region of Italy where hazelnuts are abundant, it has a beautiful, nutty flavor profile.

Even if you’re hosting an intimate, family-only gathering, it’s a good idea to make a batch Thanksgiving cocktail. For one, you can make it ahead of time, and for another, everyone can fill their own glasses, leaving you more time to gather with your guests.

This recipe for the pumpkin monk is a palette pleaser. It’s not too sweet because of the citrus notes, and it has a lovely mouthfeel. It’s a delicious way to enjoy the flavors of the season.

Thanksgiving Cocktail: Pumpkin Monk
serves 16 (or 2 cocktails per person for 8!)

You will need:

– A large punch bowl
– 16 oz. Frangelico
– 16 oz. Appleton Reserve Rum
– 12 oz. lemon juice
– 8 oz. pumpkin spice syrup

To prepare:
Pour all ingredients into a large punch bowl and stir well. Serve over ice in a rocks glass or serve up in a coupe. Garnish with a cinnamon stick.

For the Pumpkin Spice Syrup
*
this makes 1 cup which is 16 servings

You will need:
– 4 teaspoons cinnamon
– 2 teaspoons ginger
– 1 teaspoon nutmeg
– 1 teaspoon allspice
– 1 cup water
– 1 cup sugar

To prepare:
Place in a pot, then bring to a boil and reduce about 10 minutes, set aside to cool.

Photo Credit: Dane Sponberg

xx Annette

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Kumquat Cranberry Sauce

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A staple at our Thanksgiving table is cranberry sauce, but I always like to put my own twist on it. Cranberry sauce is a perfect complement to Thanksgiving turkey, but instead of opening a can, give this easy recipe a try instead. Even though the end product is luscious and luxurious, cranberry sauce can be whipped up in a matter of minutes, and this kumquat cranberry sauce is perfection.

Everyone will love the citrus flavors paired with the tart cranberries, and it will be the star of the meal. This cranberry sauce is especially good once the flavors come together which makes it perfect for leftovers. I like to serve mine from a jar; it gives it a wonderful homemade quality and is a pretty look for the table. Let me know if you give it a try and what everyone thinks!

Kumquat Cranberry Sauce
You will need:
– 2  cups water
– 1 cup sugar
– 12 kumquats cut into circle slices (cut the kumquat across to create pinwheel like slices)
– 1 tablespoon grated orange peel
– 1 teaspoon cinnamon
– 1 teaspoon minced peeled fresh ginger
– 1/2 teaspoon coarse salt
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon cloves
– 2 12-ounce bags fresh or frozen cranberries

 

To prepare:

Combine water, sugar, orange peel, kumquat slices and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat. Simmer 4 minutes to blend flavors.

Add cinnamon, salt and clove and simmer 2 minutes. Add cranberries and simmer until berries burst and sauce is thick, stirring occasionally, about 15 minutes. Remove from heat.

Refrigerate cranberry sauce until well chilled. (Can be prepared 3 days ahead. Cover and keep refrigerated)

Photo by Stefania Crudeli on Unsplash

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