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Posts Tagged ‘Farro’

Photo by  Andrew Scrivani of NY Times

Photo by Andrew Scrivani of NY Times

The frost has left the ground, the daffodils, hyacinths and forsythia are all in bloom BUT we’re still a ways from seeing any of the grand summer fruits and vegetables. ūüė¶

What to do when you’re hungering for some greens and a hot meal on a cool (almost cold) night?¬† I adapted this recipe from one I saw in the NY Times.¬† I dumbed it down a bit for myself to make it easier and quicker and it worked just fine.¬† It has the warm triumvirate of Tunisian spices – coriander, cumin and caraway.

COLLARD GREENS TAGINE WITH FLAGEOLETS

INGREDIENTS

1 15oz can of small white beans

1 large onion

4 large garlic cloves; 2 crushed, 2 minced

1 tsp of coriander seeds  ( I used crushed)

1 tsp of caraway seeds

2 tsp cumin seeds ( I used crushed)

2 TBS EV olive oil

1 large fennel bulb, cored, diced, fronds chopped and reserved for garnish

Salt to taste

1 tsp paprika or Aleppo pepper

1 lg jalapeno, minced (about 2 TBS)* I substituted harissa sauce which I had in refrigerator

2 TBS tomato paste ( I put the rest of the can in a small plastic bag, flattened it and put in freezer)

1# (large bunch) Collard greens ( I used pre-washed and cut bag)

1 large bunch cilantro, chopped – about 1 cup and some for garnish

2 TBS minced preserved lemon (optional)

Cooked grains or couscous for serving (optional)

DIRECTIONS

Cut onion in half; cut one of the halves in half and chop the rest. Set aside chopped onion and put the quarters in a pot with the drained beans.  Add 5 cups of water (6 if serving over grains) and the crushed garlic and bring to a gentle boil over medium-high heat. Let simmer for about 30 minutes and remove garlic and onion and discard.

Meanwhile in small skillet or saucepan over medium-high heat, toast corriander, cumin and caraway seeds together just till they begin to release their aroma, 2-3 minutes. * I only put the caraway seeds in the pan. Transfer to spice mill. * I didn’t have my spice mill so I smashed the seeds with a hammer. Put aside.

Heat oil over medium heat in large heavy skillet (I used my braising pan) and add remaining onion. Cook stirring till tender, about 5 minutes. Add minced garlic, diced fennel and generous pinch of salt and cook another 5 minutes, until fennel has softened slightly.  Stir into beans* (since I was using braising pan, I added the beans and liquid to the braising pan). Add the ground spices, paprika, jalepeno if using or your substitute, and tomato paste and return to simmer. Cover and simmer 30 minutes.  Taste and adjust seasoning.

Meanwhile, stem and wash collard greens (so much easier to use bagged) Cut into 1/2″ strips.¬† If you have bought bagged and cut, then just slice in some semblance of strips.¬† Add collards to beans and vegetables. Bring back to a simmer and cover and simmer 15-30 minutes until greens are tender.¬† Stir in cilantro and chopped fennel fronds, simmer another 5 minutes.

**Ladle into wide soup bowls and if using preserved lemon, place a a tsp on each serving.  Garnish with chopped cilantro and fennel and serve.  I cooked some farro and put a portion in the bottom of the bowl before adding the stew. Or you can serve grains on the side.

Recipe from Martha Rose Schulman – NY Times

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I had so many titles in my head tonight, I didn’t know which one to go with‚ĶCheap Eats Tonight, Leftovers Italian Style, Work With What You Have, ¬†Let’s Look In The Pantry,¬†to name a few. ¬†

Here’s the back story; ¬†Sunday night we had Sausage and Pepper Subs for dinner, see previous post, https://pbenjay.wordpress.com/2014/04/01/a-simple-street-fair-supper-from-the-kitchen/.¬†¬† The sausage was an Italian Hot Turkey sausage and I used red, yellow and orange peppers and Vidalia onions and we bought a small loaf of Semolina Italian bread. ¬†I cooked the whole package of sausages and so there were a few leftover. At the time I didn’t have a plan as to how to use them.

I wasn’t sure that my husband would be home for dinner tonight, so I thought about how to utilize the sausages for a quick and easy meal to make for myself. ¬†Best laid plans‚ĶHe stayed home and so I ventured into the kitchen to¬†create something. ¬†Looking in the pantry and freezer, a plan came together!

I sautéed a few cloves of garlic in some olive oil and added a couple of slices of Vidalia onion.  While that was cooking, I put a saucepan of water on to boil.  Once it started to boil I added a cup of Farro, turned the gas down and covered the pot.  

I almost always have a large bag of broccoli florets in the freezer and I tossed in a couple of handfuls and let them cook a while. ¬† Then I sliced the sausage links and put them in the skillet. ¬†Looking through the pantry I found a can of Roman Beans and decided to throw them into the mix. ¬†I usually rinse and drain all canned beans but for some reason I thought to read a possible recipe using these beans because I was unfamiliar with them – Have no idea why they were in the pantry cabinet! ¬†Well, the side of the can had a recipe for Rice and Beans and it stated that the beans should be added with their liquid so that’s what I did. ¬†Lastly, I put a few shakes of Herbes de Provence in the pan, put a cover on it and kept stirring the Farro.

GOYA Roman Beans

GOYA Roman Beans

When the Farro was done, I drained it and put it in one bowl and my created mix in another.  Needless to say it was really tasty and I was pleased that I had created the dish.  By the way, I say needless because otherwise I would never post the recipe, LOL.

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Farro

Farro (Photo credit: Wikipedia)

I found this recipe on a blog that I follow,¬†Proud Italian Cook¬†and I knew right away I wanted to make it. ¬†I had all the ingredients in my kitchen except for one. ¬†I made it for myself for dinner one night to test it out because I planned on serving it for a planned dinner party. ¬†It was delicious and I served it this past weekend. This is so simple and so tasty, you should make it tonight. ¬†It’s a good winter salad.

1 1/2 cups of cooked farro 

1 lb. baby arugula

handful of marcona almonds

1/2 cup, sliced cherry tomatoes

1/3 cups nicoise olives

1/2 cup good feta crumbled

FOR THE DRESSING

1 lemon

olive oil

1. Make the dressing by squeezing the juice of one lemon into a small bowl then whisking in olive oil and tasting until you get the right balance.

2. Place all the ingredients into a bowl and then toss with the dressing adding salt and paper to taste.

*** The first time I made it I didn’t have farro in the house but I had some Ancient Grains and I used them.

 

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