Tuesday, December 18, 2012

Weekly Recipe #95: Spicy Kale & Chickpeas


By Susan Pagani, Communications Director 

I've been cooking my beans from scratch since college probably, but for some mysterious reason I only just started making homemade chickpeas this year. Viva la difference! It's like discovering a whole new bean -- tender, nutty and delicious.

Here's my advice: Save the canned garbanzos for things you are whirling up with flavorful ingredients like garlic and tahini; if you are eating a whole bean, homemade chickpeas are so much more delicious their worth the small amount of work it takes to make them yourself.

In this recipe, the beans soak up the heat of the pepper flakes and the salty oil and so are extra creamy and savory nestled in the delicious kale. Add bright flecks of lemon and it's a fine thing, lovely on either rice or noodles.

Spicy Kale & Chickpeas
Adapted from the incredibly useful "Super Natural Everyday" by Heidi Swanson.

(Serves 4 to 6)

3 tbsp. extra virgin oil
4 cloves garlic, finely chopped
1/2 tsp. red pepper flakes (or more!)
Salt, to taste
One bunch Kale, chopped
Grated zest of 1 lemon
2 cups chickpeas, cooked

1. Combine olive oil, garlic, red pepper flakes and 1 big pinches of salt in a large, cold skillet, and then heat on medium until the garlic starts to sizzle. Don't let the garlic brown!
2. Toss the kale into the skillet and stir until they are wilted and tender.
3. Add the lemon zest and chickpeas and continue to heat until the chickpeas are warmed through.
4. Taste for salt and serve.


Tuesday, December 11, 2012

Weekly Recipe #94: Red Cabbage with Apples

We all have our favorite Open Arms lunches, among mine are the vegetable soup, meat balls and, recently, the pork chop with red cabbage. Our talented chefs mix apples into the cabbage, adding a surprising sweet-tart note to its earthiness.

I've tried to reproduce this beautiful, crimson dish at home, and the following recipe is the result. While it's not an exact replica, it is pretty tasty. Serve it up as a side dish or as a bed for a tender piece of braised pork.

Red Cabbage with Apples

(Serves 4 to 6)

1/2 med red cabbage, finely sliced
1 tbsp. olive oil
2 tbsp. butter
1 shallot, finely chopped
3 sprigs fresh thyme
1 bay leaf
2 firm red apples, peeled, cored and diced
2/3 cup fresh apple juice
2 tbsp. white wine vinegar
1 tsp. brown sugar
1 tsp. juniper berries
10 peppercorns
Salt and pepper


2. In a heavy-based pot, warm the olive oil and butter and, once it is melted, add shallot, thyme, and bay leaf. Heat until the herbs are fragrant.
3. Add the red cabbage and cook, stirring occasionally, for 5 minutes or until it softens.
4. Add the apples, apple juice, vinegar, brown sugar, juniper berries and peppercorns. Season with salt and pepper, cover and let the mixture simmer, stirring occasionally, for 1 hour.
5. Remove the juniper berries and serve.