Month: February 2020

Italian White Bean and Spinach Soup

Italian White Bean and Spinach Soup

  • 1 package dried shiitake mushrooms ((1-ounce))
  • 2 cups boiling water
  • 2 tsp olive oil
  • 1 cup chopped yellow onion
  • 2 garlic cloves (minced)
  • 4 cups chopped fresh spinach
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1/4 tsp freshly ground black pepper
  • 1 can cannellini beans or other white beans ((16-ounce) rinsed and drained)
  • 1 can organic vegetable broth (such as Swanson Certified Organic, (14-ounce))
  • Fresh thyme (optional)
  • Crushed red pepper (optional)
  1. Combine mushrooms and 2 cups boiling water in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and mushrooms to pan; sauté 5 minutes or until tender. Add the reserved mushroom liquid, spinach, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Garnish with thyme and red pepper, if desired.

Kielbasa with Onions and Poblanos

Kielbasa with Onions and Poblanos

  • 1 large onion — cut into 1/2-inch slices
  • 2 poblano chiles or green bell peppers — seeded (cut into 1/2-inch strips)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt — freshly ground pepper
  • 1 1/2 pounds kielbasa sausages — cut on a diagonal into 4-inch pieces (halved lengthwise)
  • Mustard — sauerkraut (and crusty bread)
  1. Place a 16×12″ sheet of heavy-duty foil on a large rimmed baking sheet. Toss onion and chiles with oil in a large bowl; season generously with salt and pepper. Mound vegetables in center of prepared baking sheet; top with sausages. Place another large sheet of foil over. Fold and crimp all edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
  2. Preheat oven to 350°. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or transfer packet to grill and cook until onions and peppers are softened (open the packet carefully to check; steam will escape), about 25 minutes.
  3. If using an oven, turn on broiler. Carefully cut open packet. Arrange sausages on top if necessary. Broil until sausages are browned and crisp, about 5 minutes. If grilling, remove sausages from packet and grill until browned and crisp, about 5 minutes. Serve with mustard, sauerkraut, and bread alongside.

Honey-Hoisin Pork Tenderloin

Honey-Hoisin Pork Tenderloin

  • 2 Tbs sliced green onions
  • 2 Tbs hoisin sauce
  • 2 Tbs low-sodium soy sauce
  • 2 Tbs sage honey
  • 1 Tbs hot water
  • 2 garlic cloves (minced)
  • 1 pork tenderloin ((1-pound) trimmed)
  • 1/4 tsp salt
  • Cooking spray
  • 1/2 tsp sesame seeds
  1. Preheat oven to 400°.
  2. Combine first 6 ingredients in a small bowl. Pour 1/4 cup honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
  3. Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on all sides. Brush 1 tablespoon reserved honey mixture over pork; sprinkle with sesame seeds. Place skillet in oven. Bake at 400° for 20 minutes or until a thermometer registers 160° (slightly pink) or until desired degree of doneness.
  4. Place pork on a platter; let stand 5 minutes. Cut pork across the grain into thin slices. Drizzle with the remaining honey mixture.

Hot and Sour Soup with Shrimp

Hot and Sour Soup with Shrimp

  • 3 cups fat-free (less-sodium chicken broth)
  • 1/2 cup presliced mushrooms
  • 1 tablespoon low-sodium soy sauce
  • 8 ounces sliced bamboo shoots — drained
  • 2 1/2 tablespoons fresh lemon juice
  • 1 teaspoon white pepper
  • 1 1/2 pounds medium shrimp — peeled and deveined
  • 8 ounces reduced-fat firm tofu — drained and cut into 1-inch cubes
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 large egg white — beaten
  • 1/4 teaspoon chili oil
  • 2 tablespoons chopped green onions
  1. Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.