Geek Chef

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Black-Eyed Peas November 17, 2009

Filed under: Food — geekchef @ 2:02 pm
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My humps, my humps… Oh wait, the other kind of black-eyed peas.

Last night I made b.e.p. with kale. A simple, healthy  and very tasty meal. I threw in some leftover steak, but this would also be very tasty with chicken. It stands up fine without meat, for the vegetarians out there not appalled by my excessive use of bacon.

Black-Eyed Peas and Kale

1/2 onion, diced
3 cloves garlic, minced
1 tomato, diced
1 bunch kale
1 cup dried black eyed peas
1/4 cup fresh parsley, chopped
1 tablespoon cumin
1/2 teaspoon paprika
2 tablespoon vinegar
2-3 bay leaves
1 tablespoon salt

Optional:
1/2 lbs boneless chicken breast or lean steak, cubed

Rinse beans and remove any funky looking beans or stones. Place in a bowl or pot and fill with water, about an inch above the beans. Add 1 tablespoon of salt and a couple bay leaves and let sit for 4 hours or more. The beans are ready when you can cut one in half easily with your fingernail.

Rinse and chop kale, removing the hard stems and set aside to drain.

Start beans cooking on a medium heat, once boiling reduce to low and simmer while cooking the kale.

Sautee onions in a large pan with olive oil until soft and transparent, add garlic and sautee for another few minutes.

If you are adding meat, toss this in now. Sauteing for another few minutes.

Add kale and toss carefully. You might need to add kale in batches to prevent spillage. Add sprinkle with cumin and paprika and cover pan with a lid for a few minutes. The kale will cook down and release liquid into the pan, add the rest of the kale (if necessary).

Drain some of the liquid from the beans, but not all, and add to the kale. Add vinegar, tomatoes and parsley and toss well.

Add salt and pepper to taste and serve by itself or over rice.

 

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Organic Delivery August 21, 2007

Filed under: Food — geekchef @ 12:52 pm
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I signed up for organic produce delivered to my door every other week. I know that I am blocks away from a very decent farmers market, but I don’t want to carry bags of produce on the train with me every week. Plus I’m hoping this might give me opportunities to try things I might not use in my cooking otherwise.

This is what will be delivered:
Crimini Mushrooms
Dino Kale
Garlic Colossal
Green Beans
Green Bell Pepper
Green Onions
Kadota Fig
Mixed Medley Cherry Tomatoes
Nectarines
Pluot
Red Beets
Romaine Hearts
White Nectarines

Here is A few ideas of how to use my new ingredients:

Tuscan Sausage-Kale Soup

1 lb ground Italian sausage
1¬Ĺ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1 bunch of kale

Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sautee bacon, onions and garlic for approximately 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Stir in the sausage, add kale just before serving.
Smothered Mushrooms and Kale

Smothered Mushrooms and Kale

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
4 cloves garlic, chopped
24 small crimini mushrooms, wiped clean, halved
1 bunch kale, trimmed, stems removed and chopped
1/4 cup Marsala or other sherry
Salt and pepper

Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.

Wild Mushroom Frittata

Wild Mushroom Frittata

2 tablespoons extra-virgin olive oil, 2 turns of the pan
12 crimini mushrooms, sliced
1 cup shiitake mushrooms, a couple of handfuls, stems removed, chopped
1 cup oyster mushrooms, a couple of handfuls, chopped
1/2 tablespoons chopped fresh thyme leaves
Coarse salt and pepper
12 eggs, beaten
Dash of half-and-half
1 lemon, zested
2 scallions, sliced
2 teaspoons hot sauce (recommended: Tabasco)
1/2 cup Parmesan

Preheat oven to 400 degrees. Heat a 10-inch nonstick skillet, with oven safe handle over medium to medium-high heat. Wrapping a rubber handle in foil will allow the pan to transfer to oven as well.

To hot pan, add oil and mushrooms. Season mushrooms with thyme, salt and pepper. Cook 3 to 5 minutes until all of the veggies are tender. Beat eggs with salt and pepper, dash of half-and-half, lemon zest, scallions and hot sauce. Pour over the mushrooms. Lift and settle eggs in the pan as they brown on the bottom. When the eggs are set but remain uncooked on top, transfer to oven for 7 or 8 minutes, until frittata is golden brown and puffy. Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes.

Pickled Beet Salad

2 pounds beets, trimmed and washed
1 onion, sliced
1 garlic clove, sliced
1 cup cider vinegar
1/4 cup sugar
1 tablespoon cardamom seeds
1 tablespoon whole cloves
1/4 teaspoon salt
2 pickled gherkins, chopped
1 apple, peeled and chopped
1 1/2 to 2 tablespoons freshly grated horseradish root (or 1 tablespoon prepared horseradish)
1/3 cup sour cream
1/4 teaspoon salt
1/2 teaspoon sugar

Place the beets in a saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer the beets, loosely covered, for 25 to 30 minutes, or until easily pierced with a fork. Drain the beets, reserving 2 cups of the cooking liquid. When cool enough to handle, rub the skins off.

Slice the beets into strips and place in a 1-quart jar, along with the onion and garlic. In a saucepan, combine the vinegar, sugar, cardamom seeds, cloves, salt, and the reserved cooking liquid. Heat just enough to dissolve the sugar, while stirring. Pour warm vinegar liquid over the beets, onion and garlic in the jar. Let cool to room temperature, then cover, and refrigerate overnight.

In a large bowl, combine the pickled beets, gherkins, and apple. In a small bowl, blend together the horseradish, sour cream, salt, and sugar, and add to the pickled beet mixture. Stir gently, cover and refrigerate. Serve salad chilled.