Chickpea and Spinach Soup

 

Last week we got a taste of whats to come...Summer!  But today it is pretty chilly, but that doest bother me.  I gives me a great excuse to whip up a pot of soup.

Most food bloggers fall into one of these three categories:

1. The Sweet Potato/Kale People - aka health nuts
2. The Comfort Food People - no concern for calories, fat, etc. 
3. The Bakers - pretty self-explanatory

Now of course you can fall into more than one category and swap back and forth...But I tend to fall into the category with "The Comfort Food People".  So I think this might be the healthiest things I have eaten all year.
  

This soup is very simple...with simple flavors.  I used chicken broth, but you could make this vegetarian by using vegetable broth...But I am no where even close to being vegan...So why start today.

I served this with some little Gruyere cheese toasts.

Chickpea and Spinach Soup

2 15 oz. cans chickpeas,drained and rinsed

9 oz. bag fresh spinach

1 large onion, chopped

4 garlic cloves, chopped

8 cups chicken broth

1/2 tsp crushed red pepper flakes

olive oil

salt & pepper

In a large pot over medium heat add 3 tbs of olive oil.  Add the onion and saute until lighly browned.  Then add the gralic, red pepper flakes, and season with salt & pepper.  Cook for about 2 more minutes.  Add the chicken broth and bring to a boil.  Then add the drained chickpeas and cook for about 10 minutes .  Then add the spinach and cook until its wilted, just a couple minutes.  In a blender puree the soup in batches until it is smooth.  Then taste and reseason with salt and pepper.

At serving I like to drizzle a little olive oil over the top of each bowl of soup.

Seems like green soups is are popular today...I saw this great recipe for a Asparagus and Spinach Soup over at Design Wine and Dine.  If you haven't visited DW&D you better!  Jen has wonderful recipes...BEAUTIFUL photos...great stories...as you can see I'm a fan!

Dirty Rice with Smoked Sausage

Don't worry I didn't spill the rice on the floor...sweep it up...then throw it in a pot.  The rice is not really dirty...It's just the name.    Little bits of chicken giblets make the rice look dirty, and it sure does taste good!

Now this isn't exactly an authentic dirty rice recipe since there are no chicken giblets, but the bacon and the smoked sausage makes a very tasty substitution. 

Dirty Rice with Smoked Sausage

2 cups long grain rice

6 cups chicken broth

1 tbs vegetable oil

4 slices bacon, diced

1 lb smoked sausage, sliced into 1/4 inch rounds

4 garlic cloves, minced

1 onion, chopped

2 celery stalks, finely chopped

1 green bell pepper, chopped

1/2 tsp dried thyme

1/2 tsp dried oregano

1/4 tsp cayenne pepper

1/2 cup thinly sliced green onions

In a sauce pan bring 4 cups of chicken broth and 1/4 tsp salt to a boil.  Add the rice.  Cover and reduce the heat to a simmer.  Cook until the broth is absorbed, about 17 to 20 minutes.  Meanwhile in a large dutch oven over medium-high heat add the oil.  Then add the bacon and cook until it is almost crisp.  Add the smoked sausage and cook until it is browned.  With a slotted spoon remove the bacon and sausage and set aside.  Then add the garlic, onions, celery, and bell pepper.  Season with the thyme, oregano, cayenne, salt, and pepper.  Cook until the vegetables have softened.  Then add 2 cups of chicken broth scraping up any brown bits on the bottom of the pan.  Then add the cooked rice, bacon, and sausage back to the pan.  Stir until everything is combined and cook for a couple more minutes until the broth is absorbed.  Taste and season with additional salt and pepper if necessary.  Garnish with thinly sliced green onions. 

Serves 6 to 8

This sure is one good dish.  Add a salad, a big hunk of garlic bread, and a good glass of wine...You've got dinner.

You might also be interested in Home-style Grillades and Cheese Grits.

Pork Tenderloin with Maple Dijon Glaze

 

Everyone needs a good pork tenderloin recipe.  And let me tell you this is a good one!

The maple gives this recipe a wonderful sweetness that is perfectly balanced by the vinegar.  I love this dish.  It's nice enough to serve to company, but still easy enough for a quick weeknight meal.



The great thing about the glaze is you probably have all the ingredients in your pantry.

This little piggy went to market.

This little piggy stayed home.

This little piggy had roast beef.

And this little piggy had none...oh poor piggy

This little piggy ended up on my plate

And I went "Wee! Wee! Wee!"

all the way home.

Pork Tenderloin with Maple Dijon Glaze

2 pork tenderloins, under 1 lb each

2 tsp dried thyme

2 tbs olive oil

1 tbs butter

1 shallot, finely chopped

1/2 cup maple syrup, preferably grade b

1/4 cup apple cider vinegar

2 tsp Dijon mustard

salt & freshly ground black pepper

Trim and remove any silver skin from the pork tenderloins.  Season the tenderloins all over with the thyme, salt, and pepper.  In a skillet heat the oil over medium-high heat.  Sear the pork tenderloins until they are brown on all sides.  Reduce the heat to medium-low and continue to cook, turning occasionally until the pork reaches a temperature of 150 degrees.  Transfer the pork to the platter and cover with foil to keep warm.  Meanwhile add the butter and shallot to the skillet and saute until the shallot, until tender.  Then deglaze the pan with the apple cider vinegar.  Add the maple syrup and the  Dijon mustard.  Bring to a simmer and return the pork and the accumulated juices to the skillet and cook for a couple more minutes.  Then transfer the meat to a serving plate and slice into 1/2 inch slices.  Season the glaze with salt and pepper.  Then spoon over top of the pork.

Jamaican Jerk Burgers

Yesterday I had grilling fever, but it fizzled fast.  The first problem was the grill was out of propane.  So I ran down to the Home Depot to use their really cool self-service propane tank exchange, which turns out to be anything but self-service.  About an hour later I leave with a full propane tank...I'm ready to grill...I think. So I hook the tank up to the grill and it will not get hot.  After about a hour reading online I find out it was just a safety regulator on the hose...my hopes of grilling for the day went down they drain...but today the grilling fever is back and Jamaican Jerk burgers are on the menu tonight. 

These burgers have plenty of spice and plenty of heat from a little habanero.  Habaneros look so little and innocent, but trust me they will set you on fire.  I highly recommend you wear a pair of latex gloves when handling them.

These burgers have all the flavors of the Caribbean...allspice, ginger, cinnamon, nutmeg.

These burgers are topped with a creamy citrusy slaw.  Now this picture is a little deceiving...I actually cheated and used a bag of shredded slaw mix, if you can take a shortcut...Why not?

Jamaican Jerk Burgers

1 & 1/2 lbs ground chuck

1/2 cup thinly chopped green onions

2 garlic cloves, minced

1/2 habanero chile, seeded and minced

2 tbs soy sauce

1 tbs dark brown sugar

1 tbs fresh thyme

1/2 tsp allspice

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/4 tsp ground nutmeg

1/4 tsp black pepper

6 hamburger buns

In a bowl, using your hands mix together all the ingredients.  Mix until they are just incorporated and shape into 6 patties.  Grill the burgers over a medium hot grill until they are cooked through.  Serve on a bun topped with the slaw.

For the slaw:
2 cups shredded cabbage
1/4 cup thinly sliced green onions
1/4 mayonnaise
juice of a lime
1 tsp fresh thyme
1 tsp sugar
salt & pepper, to taste

In a bowl combine all the ingredients.  Season with salt and pepper.  Cover and store in the fridge until ready to use.

*The slaw will taste better if it is made several hours ahead.

Le Creuset French Oven Giveaway

I think I might just be the biggest fan of Le Creuset cookware.  I think I own about ten different pieces and my collection keeps growing.  Not only does it cook perfectly, but I just love the colors.  I have a whole rainbow of colored pots, but I still get excited about new colors.  So I'm really excited about this giveaway!!!  Because one lucky Bo's Bowl reader will get a chance to add to their collection or start their own with a beautiful Le Creuset French Oven in Fennel.  Fennel is on of Le Creuset's new colors and it might just be my favorite.  Well green is my favorite color.

Due to the cost of shipping this prize, this giveaway is only open to US residents in the 48 contiguous states.

The Prize:
3 1/2 qt. Le Creuset Fennel Wide Oval French Oven Value:$255.00

Mandatory for entry:
You must do one or both of these!

"Like" Bo's Bowl on Facebook, just click the "Like" button on the right side of the page.
or
Follow Bo's Bowl with Google Friend Connect

Then leave a comment on this post telling how you entered.  If you do both leave two comments and you will receive two entries.

For additional entries:

You can blog about this giveaway, or share it on Facebook, or on twitter.  Just be sure to leave a comment for each way you share it.

Please be sure to leave your email address so I can contact you if you win.

This giveaway ends Friday April 8th at 11:59pm CST.

The winner will be chosen by Random.org.

The winner will be announced on Facebook on April 9th.

Good Luck Everyone!

For a chance to win my friend Linda Burgett's cookbook, visit My Kind of Cooking.

For a chance to win The Encyclopedia of Sandwiches, visit Nibble Me This.

Grits and Cornbread Breakfast Casserole

In the South we love our grits.  To me a big bowl of creamy grits is the ultimate comfort food...especially if they have cheese in them.  We also love our cornbread.  So creamy cheese grits topped with sweet sausage studded cornbread is just plain lick the plate good.

Grits and Cornbread Breakfast Casserole

1 cup quick grits, not instant grits
4 cups water
1/2 cup butter, 1 stick
1 tsp salt
2 cups grated sharp cheddar cheese
1 lb hot breakfast sausage
4 eggs
1 cup milk
1 box Jiffy corn muffin mix
1/4 cup thinly sliced green onions

Preheat the oven to 350 degrees.  In a pot bring 4 cups of water to a boil.  Whisk in the grits.  Add the butter, and salt.  Allow the grits to simmer for about 15 minutes, stirring occasionally.  Stir in 1 cup of the cheese.  Then pour into a 13x9 baking dish and set aside.  In a skillet brown the sausage and drain off any grease.  In a bowl whisk together the eggs and milk.  Then add the corn muffin mix, whisk until just combined.  Stir in the browned sausage and green onions.  Pour over top the grits and top with the remaining cheese.  Bake for 30 minutes.

Serves 6 to 8

You might also be interested in Home-style Grillades and Cheese Grits and Fried Green Tomatoes with Guthrie's Sauce.

Pecan Panko Crusted Chicken with Parmesan Orzo

I'm on a roll, two posts in two days, pretty good huh?  and I'm planning on keeping this roll going.  It's gonna be easy to do as long as I keep whipping up good dinners like this. 

There are few thing that I find  more delicious than a crispy piece of chicken and and some creamy cheesy pasta.  So this dinner rates pretty high with me. 

The pecans give the chicken a nice nutty flavor and panko gives in a real crunch when you bite into it.

Pecan Panko Crusted Chicken

4 boneless chicken breasts

3/4 cup flour

3 eggs

1 cup panko bread crumbs

1/2 cup pecans

1/2 tsp dried thyme

1/2 tsp dried oregano

1/4 tsp cayenne pepper

kosher salt

freshly ground black pepper

4 tbs butter

olive oil

Pound the chicken breasts till they are 1/2 inch thick and set aside.  In a food processor, pulse the pecans until they are the same size pieces as the bread crumbs.  In a shallow dish combine the bread crumbs, pecans, dried thyme, dried oregano, cayenne pepper, 1 tsp kosher salt, and1/8 tsp black pepper.  In a separate shallow dish add the flour.  In another dish add the eggs, beat them lightly.  Season the chicken well with salt and pepper.  Dredge the chicken in the flour and shake off the excess.  Then dredge in the eggs.  Then dredge in the bread crumbs.  Press the chicken into the bread crumbs so the pieces are well coated.  Heat a large saute pan over medium heat and coat the bottom of the pan with olive oil and add the butter.  When the oil is hot add the chicken and pan fry until both sides are golden brown.

This is one of the easiest pasta dishes....one pan...no draining.  It's perfect for a weeknight dinner.

Parmesan Orzo

2 cups orzo pasta
4 tbs unsalted butter
4 cups chicken broth
1 tsp kosher salt
1 cup grated Parmesan cheese
1/4 cup finely chopped chives
1/8 tsp freshly ground black pepper

In a pot with a lid melt the butter over a medium-high heat.  Add the orzo and cook until lightly toasted.  Add the chicken broth and 1 tsp kosher salt.  Bring to a boil and cover.  Reduce the heat to a simmer and cook until the broth is absorbed, about 15 to 20 minutes.  Then stir in the Parmesan cheese, chives, and black pepper.

I made some roasted broccoli to go with this, but add any vegetable and dinner is served.

McGuire's Senate Bean Soup

After I ate this soup last summer at McGuire's Irish Pub in Pensacola, I searched everywhere for the recipe with no luck.  Funny thing is the recipe was sitting practically under my nose.  The other day I was flipping through an old stack of magazines, giving them one final look before tossing them and there it was in a nearly 2 year old Taste of the South magazine. 

Now this is probably the cheapest recipes I have made in a long time, even at the restaurant a bowl only costs 18 cents.  This recipe may have cost me five dollars at the most and it is a really good bowl of soup.

McGuire's Senate Bean Soup

from Taste of the South June/July 2009

1 lb dried navy beans

4 pints water

1 bay leaf

3 whole cloves

1 large ham bone, preferably with bits of meat left on it

1/2 cup chopped onion

2 stalks of celery, including leaves, roughly chopped

2 large carrots, peeled and chopped

1 & 1/2 tsp salt
16 turns freshly ground black pepper

Rinse the beans and place in a large bowl.  Add the water and let the beans soak overnight, covered.  When ready to start cooking, drain the beans and place in a large pot with the ham bone.  Add cold water to cover, plus an additional two inches.  Bring to a boil.  Meanwhile make a cheese cloth pouch containing the bay leaf and cloves.  When the water is boiling add the pouch, onion, celery, carrots, salt, and pepper.  Reduce the heat to a simmer.  Cook stirring occasionally, until the beans are tender and the meat is falling off the bone, about 3 hours.  Remove the pouch and the bone.  Shred the meat and add it back to the soup before serving.

Makes 6 to 8 servings.