|salsa||stuffing/dressing||Salad with Creamy Ginger Dressing||fennel frond chicken soup|
bacon and broccoli greens and black eyed peas
|1/2 cup||1 large|
|2 cloves||6 cloves||3 cloves|
apple cider vinegar
|8 Tbsp||2 Tbsp|
|2 1/2 cups|
oregano or thyme
black eyed peas
Roughly chop all the sweet peppers, half tomatoes, about 2 medium to small, and 1/2 cup onion. Finely chop 1 jalapeno pepper, removing the seeds and ribs for less heat. Chop 2 cloves garlic and 2 Tbsp of cilantro. Add all ingredients to a food processor along with 2 Tbsp apple cider vinegar, 1/2 tsp salt, 1/4 tsp cumin, and 1/4 tsp ground black pepper. Pulse until desired consistency.
Tear 1 large loaf of good, crusty bread, preferably sourdough or ciabatta (about 1¼ pounds) into 1 1/2- to 2-inch pieces. Place chunks on a rimmed baking sheet, toast the chunks in a 300-degree oven, tossing occasionally, until lightly crisped, but not browned, on the outside.
Heat oven to 375 degrees. In a large skillet over medium-high heat, combine ¼ cup olive oil and 4 tablespoons butter. Once butter has melted, add the 6 garlic cloves, thinly sliced and 1 large onion, and 1/2 a leek chopped. Season with salt and pepper and cook, stirring occasionally, until onion are bright green and totally softened, 8 to 10 minutes.
Add 1 cup celery stalks, thinly sliced, leaves reserved for garnish if available, and season with salt and pepper. Cook, stirring occasionally until bright green and tender, 4 to 6 minutes. Add ½ cup dry white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Add ½ teaspoon red-pepper flakes, if using, and remove from heat.
Whisk together 2 ½ cups chicken broth and 3 large eggs in a medium bowl. Place bread in a large bowl, and add the leek and celery mixture, ½ cup finely chopped parsley, ¼ cup finely chopped chives and 2 tablespoons finely chopped marjoram, oregano or thyme. Stir to coat so that everything is evenly distributed, trying not to totally crush the bread. Pour the egg mixture over everything and toss a few times. Let sit a minute or two and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread.
Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. (You want to keep the bread in the stuffing as light as possible.) Dot the top with 4 tablespoons butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest.
Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25 to 30 minutes. If it’s not yet time to serve, remove stuffing from oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)
When ready to serve, remove foil and increase temperature to 425 degrees. Bake stuffing until crispy, crunchy and impossibly golden brown on top, 20 to 25 minutes. Scatter with celery leaves, if using, and serve.
Salad with Creamy Ginger Dressing
Combine 1 carrot, peeled and chopped, 1 cup mayonnaise, 2 Tbsp ginger, 2 Tbsp soy sauce, and 2 Tbsp white sugar in a food processor. Blend until smooth.
Serve. Serve warm, garnished with green onions if desired.
fennel frond chicken soup
Boil 2 cups of chicken breast (about 1 large breast) with the bone on in 4 cups of water for 1 hour. Remove the breast and shred 2 cups of chicken. Strain the broth and set aside.
Dice 1/2 of the leek and 1/2 of red onion. Dice 1 bunch of carrots and carrot tops, setting aside 1/4th cup of chopped greens. Dice 1 bunch of celery greens. Heat 2 tbsp of butter, cooking oil, or animal fat in a large stockpot over medium low heat. add diced leeks, red onion, carrots, 1/4 cup of carrot tops, and 1/3 cup of celery greens to stock pot. Cook vegetables until they begin to soften but not brown, about 5 minutes, then add chicken broth (about 3 cups). Add 2 cups of shredded chicken breast,1 cup dry rice, and 1/2 cup of chopped beans. Add 4 fresh sprigs of thyme and 1 bay leaf. Add up to 1 quart of water or chicken stock, enough to reach your desired consistency, as well as salt and pepper. Cook over medium low heat until the rice is tender, about 25-30 minutes.
bacon and broccoli greens and black eyed peas
Cook 1 cup of black eyed peas.
Roughly chop 1 bunch of broccoli greens, finely chopping stems, and cutting florets and greens into 1 inch segments. Mince 2-3 cloves garlic.
cook 2 strips of bacon in a skillet, until done remove bacon but leave the fat. Add garlic and saute for 3 minutes, then add broccoli stems and saute another 3 minutes. Add greens and florets and saute another 2 minutes. Add 2 cups chicken stock and salt as needed. Cook for 15 minutes, or until most of the stock has reduced.
Add back chopped bacon, and black eyed peas. Mix well and serve.