Japanese Spinach With Sesame Dressing

This cold spinach bathed in a nutty sesame dressing is my all-time favorite Japanese appetizer. Recipes for it vary; some call for rice wine vinegar, others for dashi, a soup stock. Most versions are much sweeter than this one.

2 6-oz. bags baby spinach (or 1 1/2 pounds, stemmed and washed)

3 tablespoons toasted sesame seeds

2 teaspoons sugar

1 tablespoon plus 1 teaspoon soy sauce

1 tablespoon sake

1 tablespoon water (more to taste)

1/2 teaspoon dark sesame oil

1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Blanch the spinach for 10 to 20 seconds in the boiling water and transfer to the ice water using a deep-fry skimmer. Drain and gently squeeze out water. Chop coarsely.

2. Make the dressing. If your sesame seeds have not been toasted, heat a dry skillet over medium heat and add the sesame seeds. Stir and shake the pan constantly, and as soon as the seeds turn golden and smell nutty, transfer to a suribachi mortar and pestle or to a spice mill. Allow to cool. Grind the seeds just until crushed.

3. Combine the soy sauce and sugar in a small bowl and stir until the sugar has dissolved. Add the sake and water, then stir in the ground sesame seeds. Thin out with water. Toss with the spinach and stir together until the dressing infuses the spinach. Be careful not to bruise the spinach leaves. Divide into four small bunches and place in the middle of four small plates or bowls. Drizzle on a few drops of sesame oil. Serve at room temperature.

Yield: Four small servings

Advance preparation: You can blanch the spinach up to a day in advance. The dish can be assembled and refrigerated several hours before serving.

Chickpeas With Baby Spinach

By MARTHA ROSE SHULMAN

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon cumin seeds, lightly toasted and ground

Salt, preferably kosher salt, and freshly ground pepper to taste

1 tablespoon tomato paste

1 (15-oz.) can chickpeas, drained and rinsed

1 cup chicken or vegetable stock, or water

Cayenne to taste

1 6-oz. bag baby spinach

1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.

2. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Note: Another way to make this dish is to blanch the spinach separately in salted boiling water for 10 to 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Add to the chickpeas as in step 2, but stir together for only two to three minutes.

Yield: Serves three

Advance preparation: This can be made up to a day ahead and refrigerated, but when you reheat you’ll want to add a little more liquid. It can sit on top of the stove for a few hours.

Fried Corn

Ingredients

* 4 tablespoons butter
* 1 (16-ounce) bag frozen corn, defrosted
* 3 tablespoons white sugar or honey
* 1/3 cup heavy cream
* Salt
* 1/2 teaspoon black pepper

Directions

In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

Kat's Walnut Chicken Stew (in progress)

Prep Work:

1) Poached a pound of breast chicken fingers in one can of chicken broth, celery, two carrots, one onion, garlic cloves, salt, pepper, and water.

2) Remove chicken

3) Strain remaining broth to save

4) Puree remaining vegetables with one 12oz can diced Italian tomatoes

5) Add 1 small can tomato paste into mixture and simmer 30 mins. Season to taste.

6) Set mixture aside.

7) Soak 1 handful raisins in hot water 2 mins. Add 1 tbs honey. Mince 1/2 cup walnuts. Puree mixture with the soaking water until smooth.

Final Stew:

1/2 cup shredded poached chicken sauteed in EVOO and butter and OJ

Walnut/Raisin/Honey mixture

1 cup tomato mixture

Black Bean Enchiladas

- 1 pot Simmered Black Beans
- 3 tablespoons canola oil
- 1 tablespoon plus 1 teaspoon cumin seeds, lightly toasted and ground
- 2 to 3 teaspoons mild chili powder (to taste)
- 1 8-ounce can tomato sauce
- Salt, preferably kosher salt, to taste
- 6 ounces medium or sharp white cheddar cheese, grated
- 12 to 14 corn tortillas
- 1/2 cup chopped walnuts (optional)
- Chopped cilantro for garnish
- Fresh salsa for serving

1. Make the black bean sauce. After making the beans as directed, pour off half the liquid and set aside. Puree half the beans in some of the remaining liquid and stir back into the pot. Heat 1 tablespoon of the oil over medium-high heat in a large, wide nonstick skillet, and add 1 tablespoon of the cumin and 1 to 2 teaspoons of the chili powder. Allow the spices to sizzle for about 30 seconds, then stir in the beans. Allow the beans to bubble and thicken for 10 to 15 minutes, stirring often and scraping the bottom and sides of the pan. They should resemble runny refried beans. Taste, adjust seasonings and transfer back to the bean pot. Clean and dry the pan.

2. Preheat the oven to 350 degrees. Oil two 2-quart baking dishes. Heat the skillet over medium-high heat, and add 1 tablespoon of the oil and a generous pinch each of cumin and chili powder. Add 3 tablespoons of the tomato sauce and stir together. One at a time, soften the tortillas in the mixture, turning as soon as the tortilla begins to buckle, about 10 seconds on each side. Use a spatula to scrape off excess sauce. Remove from the heat, and set aside in the baking dish or on a sheet pan. Add oil, spices and tomato sauce to the pan as needed, and continue to soften all of the tortillas.

3. Set aside 1 1/2 cups of the black bean sauce and 3/4 cup of the grated cheese. If necessary, thin out the bean sauce with the black bean broth that you set aside. To assemble the enchiladas, spread a large spoonful of black bean sauce over each tortilla, then a sprinkling of grated cheese. Roll up and place seam-side down in the baking dish. Fill each baking dish with one layer of the enchiladas; you should be able to get six enchiladas in each pan. When all of the tortillas have been filled, pour on the reserved sauce and sprinkle with the reserved cheese and the optional walnuts. Cover tightly with foil, and bake in the preheated oven for 30 to 40 minutes, until the cheese is bubbling. Uncover, garnish with chopped cilantro and serve using two spatulas, as these tend to fall apart. Pass salsa at the table.

Yield: Serves six

Advance preparation: The beans can be made through step 1 up to three days ahead. The enchiladas may be assembled and kept in the refrigerator overnight. Cover tightly with plastic and foil. Remember to remove the plastic before heating in the oven.

Tuna and Bean Salad

This easy, light meal salad offers both protein and omega-3 fatty acids. A more authentic version would call for tuna in olive oil, but I actually prefer water-packed tuna.

- 1 small red onion, peeled and very thinly sliced
- 1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
- 1 (6 1/2-ounce) can water-packed tuna, drained
- 1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed
- 3 fresh sage leaves, slivered
- 2 tablespoons finely chopped flat-leaf parsley
- Salt and freshly ground pepper
- 1 small or medium garlic clove, finely minced
- 1/2 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- 1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)
- 1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish

1. Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.

2. In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.

3. In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.

Yield: Serves two as a main dish, four as a starter

Advance preparation: This salad will keep for a couple of days in the refrigerator.

Kale and Potato Soup

This soup is inspired by the Portuguese national dish caldo verde (green soup), but this version contains no chorizo sausage. I’ve added a Parmesan rind to the bouquet garni to enrich the broth.

INGREDIENTS:

- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4 large garlic cloves, minced
- Salt, preferably kosher salt, to taste
- 1 3/4 to 2 pounds starchy potatoes (such as Idaho potatoes), peeled and thinly sliced
- A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind
- 1 pound kale, stemmed and washed thoroughly
- Freshly ground pepper

1. Heat one tablespoon of the oil over medium heat in a large, heavy soup pot, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and 1/2 teaspoon salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Stir in the potatoes, the bouquet garni and two quarts of water. Bring to a boil, add salt, reduce the heat, cover and simmer 30 to 40 minutes until the potatoes are falling apart. Remove the bouquet garni.

2. While the soup is simmering, prepare the kale. Stack the leaves, about six or eight to a stack, roll them up tightly and slice crosswise into very thin filaments.

3. When the potatoes have begun to fall apart, mash them in the pot with a potato masher or blend the soup with a hand blender. Stir the kale into the soup, and simmer 10 to 15 minutes, uncovered. The kale should be tender but should not become a drab olive green, if possible. Taste, adjust salt and add pepper. Stir in the remaining olive oil, and serve with crusty bread.

Yield: Serves six to eight

Advance preparation: You can make the soup through step 1 a day ahead. Bring back to a simmer, and proceed with the recipe.

Buckwheat Pasta With Kale

INGREDIENTS:

- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil (or omit butter and use 2 tablespoons olive oil)
- 2 large leeks, white and light green parts only, cut in half lengthwise, then sliced and cleaned
- 4 fresh sage leaves, cut in thin slivers
- Salt, preferably kosher salt, to taste
3/4 pound kale, stemmed, washed thoroughly, and cut crosswise in strips
- Freshly ground pepper
- 2 ounces Parmesan, grated (1/2 cup)
- 2 ounces fontina or Gruyère cheese, cut in 1/4 inch dice
- 3/4 pound buckwheat pasta (pizzoccheri or soba) or whole wheat fettuccine

1. Begin heating a large pot of water. Meanwhile, heat the butter and oil in a large, heavy nonstick skillet over medium-low heat. Add the leeks and sage, and cook, stirring often, until the leeks begin to soften, about three minutes. Add 1/2 teaspoon salt, and continue to cook, stirring often, until the leeks are tender, about five minutes. Remove from the heat.

2. When the water comes to a boil, add a generous spoonful of salt and the kale. Boil for four minutes, until tender but still bright. Using a slotted spoon or a skimmer, transfer to the pan with the leeks and stir together. Keep warm over low heat.

3. Bring the water back to a boil, and add the pasta. Cook al dente (soba will cook quickly, usually in under five minutes, while pizzoccheri and whole wheat fettuccine will take longer). When the pasta is al dente, add 1/2 cup of the cooking water to the pan with the kale and leeks, then drain the pasta and toss in the pan or in a warm pasta bowl with the leeks, kale and the cheeses. Serve at once.

Yield: Serves four to six

Advance preparation: You can make the dish through step 2 several hours ahead. Remove from the heat, then reheat when you cook the pasta.

Collards and Israeli Couscous

Collards:
Prepare in advance and chill
- Collards
- 1 can chicken broth
- 1 onion large chop
- 2 cups water
- salt, pepper
- 1 onion
- 4 cubes Smoked Ham/Bacon
- 1tsp sugar
- White Vinegar to taste after they have cooked

Israeli couscous:
- 1 cup israeli couscous
- 1/2 onion
- 1/2 cup chicken broth

1) Saute in 1tbs EVOO until golden
2) Add 1/2 can chicken broth and 1 cup water
3) Cook about 5 minutes until tender
4) Drain if necessary
5) Add chilled greens and some of the juice to the couscous

Barley Soup With Mushrooms and Kale

From: The New York Times
This is a comforting winter meal in a bowl based on a classic Central European mushroom and barley soup.

Ingredients:

- 1/2 ounce dried porcini mushrooms
- 2 cups boiling water
- 1 to 2 tablespoons extra virgin olive oil, as needed
- 1 large onion, chopped
- 1/2 pound cremini mushrooms, cleaned, trimmed and sliced thick
- 2 large garlic cloves, minced
- Salt, preferably kosher salt, to taste
- 3/4 cup whole or pearl barley
- 1 1/2 quarts chicken stock or water
- A bouquet garni made with a few sprigs each thyme and parsley, and a bay leaf and a - Parmesan rind
- 8 to 10 ounces kale (regular or cavolo nero), stemmed and washed thoroughly
- Freshly ground pepper to taste

DIRECTIONS:

1. Place the dried porcini mushrooms in a bowl or a Pyrex measuring cup, and pour on two cups boiling water. Let sit for 30 minutes. Set a strainer over a bowl, and line it with cheesecloth. Lift the mushrooms from the water and squeeze over the strainer, then rinse in several changes of water. S queeze out the water and set aside. Strain the soaking water through the cheesecloth-lined strainer. Add water as necessary to make two cups. Set aside.

2. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until just about tender, about five minutes, and add the sliced fresh mushrooms. Cook, stirring, until the mushrooms are beginning to soften, about three minutes, and add the garlic and 1/2 teaspoon of salt. Continue to cook for about five minutes, until the mixture is juicy and fragrant. Add the reconstituted dried mushrooms, the barley, the mushroom soaking liquid, and the stock or water. Salt to taste. Bring to a boil, reduce the heat, cover and simmer 45 minutes. Meanwhile, stack the kale leaves in bunches and cut crosswise into slivers.

3. Add the kale to the simmering soup, and continue to simmer for another 15 to 20 minutes. The barley should be tender and the broth aromatic. The kale should be very tender. Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.

Yield: Serves six to eight

Advance preparation: The soup will keep for about three days in the refrigerator, but the barley will swell and absorb liquid, so you will have to add more to the pot when you reheat.