Rosemary White Bean Soup

Recipe courtesy of The Barefoot Contessa Cookbook

Ingredients

• 1 pound dried great northern beans
  
• 3 onions, chopped (4 cups)
  
• 3 tablespoons extra-virgin olive oil
  
• 2 garlic cloves, minced
  
• 1 large branch fresh rosemary, 6 to 7 inches
  
• 1 pound mild pork sausage
  
• 2 quarts reduced sodium chicken broth
  
• 1 bay leaf
  
• 2 teaspoons kosher salt
  
• ¼ teaspoon black pepper
  

Directions

1. In a large bowl, cover the beans with water. Soak in the refrigerator overnight. Drain.
   
2. In a medium skillet, brown the sausage, breaking apart with a wooden spoon. Drain off fat and set aside.
   
3. In a large dutch oven, heat olive oil over medium heat. Add onions and sauté 15 minutes, or until tender. Add the garlic, rosemary, and sausage. Cook for 3 minutes. Add the beans, chicken broth, and bay leaf. Bring to a boil, cover, and simmer for 1 ½ hours. Uncover and mash the beans lightly with a potato masher. Simmer an additional 30 minutes. Stir in salt and pepper. Serves 6.

Lentil Vegetable Soup

Recipe courtesy of The Barefoot Contessa Cookbook

  

Ingredients

• 1 pound green lentils
  
• ¼ cup olive oil
  
• 4 cups yellow onions, chopped
  
• 3 cups celery stalks, medium-diced
  
• 3 cups carrots, medium-diced
  
• 3 garlic cloves, minced
  
• 2 tablespoons plus 1 teaspoon kosher salt, divided
  
• ½ teaspoon black pepper
  
• 1 tablespoon fresh thyme leaves, minced
  
• 1 teaspoon ground cumin
  
• ¼ cup tomato paste
  
• 1 quart chicken broth
  
• 2 quarts water
  
• 2 tablespoons red wine vinegar
  
• 1 (13 ounce) package smoked linked sausage, sliced
  

Directions

1. In a large bowl, cover the lentil with boiling water and allow to sit for at least 15 minutes. Drain.
   
2. Heat the olive oil over medium heat in a large dutch oven. Sauté the onions, celery, carrots, garlic, 1 tablespoon kosher salt, black pepper, thyme, and cumin until very tender, 20 to 30 minutes. Add the tomato paste, chicken broth, and water. Cover and bring to a boil. Reduce the heat and simmer for 45 minutes, uncovered. Stir in the red wine vinegar, sausage, and remaining salt. Simmer an additional 15 minutes. Serves 8 to 10.

Cornmeal Griddle Cakes

Recipe adapted from Bon Appétit, Y'all

Ingredients

• 2 cups self-rising cornmeal
  
• 2 teaspoons baking powder
  
• 1 teaspoon kosher salt
  
• 1 teaspoon sugar
  
• 1 ½ cups almond milk
  
• 1 egg
  
• ¼ to ½ cup canola oil, for frying
  

Directions

1. In a large bowl mix together the cornmeal, baking powder, kosher salt, and sugar. Make a well in the middle of the dry ingredients. In a liquid measuring cup, whisk together the almond milk and egg. Pour the wet ingredients into the well of the dry ingredients. Mix until just moistened, using the fewest amount of strokes possible.
   
2. Heat 3 tablespoons of oil in a large cast-iron skillet over medium heat. Using a ¼ cup measuring cup, ladle the batter into the skillet, ensuring not to crowd the cakes (If using a 12-inch skillet, you should get 4 to 5 cakes per batch). Cook each cake 2 to 3 minutes per side, or until golden brown. Add more oil to the pan and repeat the process. Yields 12 to 13 griddle cakes.

Brunswick Stew

Recipe adapted from Joy of Cooking

Ingredients

• 2 ½ pounds chicken parts – I used all dark meat
  
• Kosher salt and black pepper
  
• 1 tablespoon canola oil
  
• 1 medium onion, chopped
  
• ¼ teaspoon celery seed
  
• 3 cups fresh or frozen lima beans
  
• 2 cups cooked pulled pork, chopped
  
• 1 can fire roasted tomatoes
  
• 1 cup homemade barbecue sauce
  
• 1 (8 ounce) can tomato sauce
  
• ½ -1 cup chicken broth or water
  
• 1 bay leaf
  
• 1 tablespoon Worcestershire sauce
  

Directions

1. Heat oil over medium high heat and season the chicken with salt and pepper. Brown the chicken on all sides. Remove to a plate and set aside.
   
2. Drain off all but 2 tablespoons of fat. Reduce heat to medium and add onion, celery seed, 1 teaspoon of salt, and ½ teaspoon black pepper; cook about ten minutes or until tender but not browned. Add the lima beans, pulled pork, tomatoes, barbecue sauce, tomato sauce, chicken broth or water, bay leaf, Worcestershire sauce, kosher salt, and black pepper. Return the browned chicken to the pot and bring to a boil. Reduce the heat to low and simmer for 2 hours, stirring occasionally. Off the heat and leave stew on hot stove eye, covered, for an additional hour.
   
3. Remove the bay leaf and any chicken bones or skin, if desired. Season with salt and pepper to taste. Serves 4 to 5.