Moosewood Restaurant Low-Fat Favorites is one of my all time favorite cookbooks. I love it because it’s huge (465 pages!) and full of delicious, simple, and healthy dishes. Every time I flip through, I always find a recipe that I’ve never before noticed and looks so delicious that I immediately have to try it!
Savannah Beans and Greens is one of those recipes. This is the closest recipe online that I could find to Moosewood’s version. There are a few differences, but the heart of the dish is still there.
Of course, I added a little more spice.
Layers of the dish: black eyed peas, green chilies, tomatoes, and a lot of greens.
You definitely have to eat this with cornbread! My recipe is from Christina Pirello’s book Cooking the Whole Foods Way (another of my favorite cookbooks!). All of Christina’s recipes are on her website; you can read the cornbread recipe here.
Finished product, topped with bacon (highly suggest doing this)!
Posted in Bread, Entree, Soup / Stew, Vegetarian
Tagged bacon, beans, bread, corn, garlic, greens, kale, onions, rice, soup, tomatoes
It’s been terribly cold and rainy in New York City for the past couple of days – and I can’t stand it! I love warm weather and am itching for a day that I can step outside without two layers of socks on. – ok it’s not that cold here, but come on spring! It’s APRIL 1st!
Because of all this gloom, I’ve been craving homemade soup and movie nights on the couch. The husband and I are in the middle of a Big Love marathon – anyone with me?!
Anyway, homemade French Onion soup always intimidated me because it just seems so delicate, fancy and hard to make. In reality, it’s probably the easiest soup that I’ve ever made!
5 large yellow onions, cut into quarters
2 tbsp. extra virgin olive oil
1 tbsp. butter, for taste
4 c. water (of beef broth if you really want to achieve a deep amber color in the final soup)
1 slice of bread per bowl you will be serving
1 c. of grated cheese (something sharp
Salt & pepper to taste
1. Heat olive oil & butter in a large (I used a 5 liter) pot on medium/high heat. Add onions and saute for about 5 minutes.
2. Reduce the heat and slowly cook onions for 45 minutes, or until they turn a lovely golden brown color. As the onions cook down, you’ll need to stir them more and more frequently, so they do not stick to the bottom of the pan.
3. Add water (or broth), stir and simmer for 30 more minutes.
4. Season with salt and pepper to taste.
5. Take out the bowls you plan to serve the soup in (make sure they are oven safe!!) – ladle the soup into the bowls.
6. Top the soup with a thick slice of crusty bread then sprinkle with cheese.
7. Preheat your oven to “broiler” and place the bowls in the oven for a few minutes; just until the cheese melts.
8. Take the bowls out of the oven and serve immediately – be careful, the bowls are HOT.
This is a great dish to serve for a dinner party – it looks really impressive AND it tastes like you’ve been cooking it all day!
What’s your favorite rainy day comfort food?
p.s. HAPPY BIRTHDAY MAMA!