Antipasto Salad with Lemon Garbanzos

Garbanzo beans are one of the stars of this tangy, vibrant salad, so I amped up their flavor with a simple marinade of lemon juice, parsley and salt. Most of the other ingredients can be adjusted to taste: For example, while salami is one of the things that puts the “antipasto” in an antipasto salad, it can be omitted for an equally delicious vegetarian version.

Make sure all the salad ingredients are thoroughly drained and/or patted with a towel so they are as dry as possible before combining.

Serves 10-12

Ingredients

For the dressing:
3/4 cup olive oil
1/4 cup plus 1 tbsp red wine vinegar
2 tbsp apple cider vinegar
2 cloves garlic, minced
1 tbsp fresh parsley, minced
2 tsp whole- or coarse-grain mustard
1 tsp dried oregano
1 tsp salt
1 tsp pepper
pinch cayenne

For the lemon garbanzos:
1 15-oz can garbanzo beans, drained and rinsed
juice of 2 lemons
2 tbsp fresh parsley, minced
1 tsp salt

For the salad:
1-2 romaine hearts, torn into bite-sized pieces
1/2 small red onion, chopped
1/2 lb cherry tomatoes, halved or quartered
1 small red bell pepper, chopped
8 oz fresh mozzarella balls
6 oz pitted Kalamata olives
4 oz whole or thick-cut dry salami, cut into small chunks
12-15 pepperoncini peppers, sliced
2 oz shaved Parmesan cheese

In a small bowl, whisk together the dressing ingredients. Cover and refrigerate for at least 1 hour to allow the flavors to meld. (Note: This recipe makes more dressing than needed for one salad; refrigerate the excess and use within 1 week.)

In another bowl, toss the garbanzos with lemon juice, parsley and salt. Cover and refrigerate for at least 1 hour and up to 6 hours, stirring occasionally to distribute the marinade.

Drain the garbanzos, then combine with the rest of the salad ingredients in a large bowl. Toss with dressing to taste and serve.

Pictured: Pyrex Verde 404 Round Mixing Bowl, Pyrex Spring Blossom 401 Round Mixing Bowl

Spinach, Artichoke & Leek Dip

Most recipes for spinach artichoke dip require a particular step that has always put me off: thawing frozen spinach and squeezing it dry. The bits of wet, defrosted spinach tend to stick on everything, and it’s hard to get enough liquid out.

Then I discovered that using fresh spinach is actually easier, because the liquid cooks off when you saute it! Suddenly a ho-hum dish turned into one I actually enjoy making. Plus it’s so delicious, people inevitably keep coming back for more.

Adapted from The New York TimesSpinach Artichoke Dip.

Ingredients

2 tbsp olive oil
1 leek, chopped (white and light green portion only)
1 clove garlic, minced
12 oz fresh spinach, chopped
1 14-oz can artichoke hearts (I prefer bottoms), drained, patted dry and chopped
8 oz cream cheese, cut into small pieces
4 oz fresh mozzarella, torn into small pieces
4 oz sour cream
1/4 cup freshly grated Parmesan cheese
pinch red pepper flakes
salt
pepper

In a large skillet over medium heat, saute the leek in oil until softened and starting to brown slightly. Add garlic and cook until fragrant, about a minute more.

Add spinach a little at a time, allowing it to wilt in the pan before adding more. Saute until the spinach is cooked and most of the liquid has evaporated. Add artichokes and cook for a few minutes more.

Turn the heat down to low, then add cream cheese and mozzarella and stir until melted. Add sour cream, Parmesan and red pepper flakes and stir until well mixed. Season to taste with salt and pepper.

Transfer to a shallow 1-quart dish and serve hot. You can also refrigerate overnight; reheat in a 375-degree oven until the dip is hot throughout and bubbly on the edges.

Pictured: Corning Ware Merry Mushroom B-1-B Round, Pyrex Verde 444 Cinderella Mixing Bowl

Easy Chickpea Curry with Kale

Recently my daughter and I were making a curry dish from a kid’s cookbook, and I couldn’t help but modify it to my own liking. Plus, there were so many problems with the recipe: It called for a single leaf of kale (is that ever enough for anything?), used way too much salt, listed a bake time of 20 minutes (no baking was actually involved), and was illustrated with a drawing of a red onion that looked exactly like a rutabaga (which just didn’t inspire much confidence!).

So I was pleasantly surprised when our version turned out very tasty! The recipe is designed to be kid-friendly, so it’s not spicy, and lends itself to some kid help along the way. My daughter particularly enjoyed tearing up the kale, rinsing the garbanzos, measuring the water and spices, and stirring the pot.

Serves 4-6

Ingredients

1 tbsp canola oil
1 medium red onion, chopped
4 garlic cloves, minced
2-inch piece fresh ginger, peeled and minced
1 tbsp mild curry powder
1 tsp salt
1 28-oz can whole tomatoes (undrained), torn into pieces
2 15-oz cans garbanzo beans, drained and rinsed
1 cup water
1 bunch lacinato kale, torn into bite-size pieces (discard stems)

In a medium pot over medium-high heat, saute the onion in oil until translucent, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute more.

Stir in the curry powder, salt, tomatoes, garbanzo beans and water. Bring to a boil, then turn down the heat and simmer, uncovered, for 15 minutes, stirring occasionally. Add the kale and simmer until tender, about 10 minutes more. Add salt to taste.

Serve over rice.

Pictured: Descoware Flame Dutch Oven, Pyrex Spring Blossom 471 Casserole

3-Bean White Chili with Cilantro and Lime

I love a quick one-pot meal, and this one was so good we made it twice in the same week. The thing that really clinches it is the lime juice — it gives the broth a really vibrant flavor that pairs especially well with the poblano and jalapeño peppers.

This recipe is also good with chicken or turkey: Decrease the beans from four to two cans (use any type of white bean) and add the shredded meat of one precooked rotisserie chicken or 1 lb cooked ground turkey (broken into bite-sized crumbles) in the last 5 minutes of cooking.

Adapted from Food Network’s White Chicken Chili.

Serves 4-6

Ingredients

1 tbsp canola oil
1 large onion, chopped
2 medium poblano peppers, chopped fine
1 medium jalapeño pepper, chopped fine
4 garlic cloves, minced
1 tbsp ground cumin
1 1/2 tsp ground coriander
1 tsp chili powder
2 14 1/2-oz cans white beans, drained and rinsed
1 14 1/2-oz can cannellini beans, drained and rinsed
1 14 1/2-oz can pinto beans, drained and rinsed
4 cups low-sodium chicken or vegetable broth
juice of 2 limes
salt
1 tbsp masa harina (optional)
1/4 cup chopped cilantro

In a large pot (5- to 6-quart size) over medium-high heat, saute the onion and peppers in oil until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.

Add the spices, beans, broth and lime juice. Bring to a boil, then turn down the heat and simmer for 30 minutes. Add salt to taste. Stir in the masa and simmer for a few minutes more to thicken slightly. Stir in the cilantro and serve.

Pictured: Pyrex Autumn Harvest 404 Round Mixing Bowl

Slow Cooker Yellow Split Pea Soup with Sweet Potatoes and Spinach

On these cold stormy days, there’s nothing better than a big pot of soup simmering away in the slow cooker, providing an effortless meal that can feed a crowd. In this recipe, warming curry spices meld deliciously with earthy split peas and sweet potatoes. I prefer white sweet potatoes here because their flavor is a little more subtle than the orange variety. Spinach provides a nice pop of color and is a nice balance to the overall sweetness of the soup.

Try pairing this dish with No-Knead Harvest Bread — a classic combo!

Serves 8

Ingredients

1 1/2 cups yellow split peas
1 large onion, chopped
3 carrots, peeled and chopped
3 cloves garlic, minced
1 2-inch piece ginger, peeled and minced
3 lbs white sweet potatoes, peeled and chopped into 1/2-inch pieces
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
1 tsp red pepper flakes
4 cups vegetable broth
4 cups water
1 cup coconut milk
salt
2 10-oz bags baby spinach
2 limes, cut into wedges

Place split peas in a large bowl and cover with about double their volume of water. Soak overnight, then drain and rinse.

In a large skillet, saute onions and carrots until they start to soften, about 5 minutes. Add garlic and ginger and saute until fragrant, about 1 minute more. Put in the slow cooker with the split peas, sweet potatoes, spices, vegetable broth and water, and stir.

Cover and cook for 6-7 hours on low or 4-5 hours on high. About 20 minutes before serving, add the coconut milk and stir. Season with salt to taste.

Five minutes before serving, stir in the spinach. Serve with lime wedges.

Pictured: Pyrex Yellow 404 Round Mixing Bowl, Corning Ware French White F-15-B Oval Casserole

Christmas Dinner 2018

Arcopal’s French Hen pattern reminds me of The 12 Days of Christmas, so I made it the starting point for my Christmas dinner tableware this year. I haven’t had a chance to use my Arcopal casserole dish since finding it last year, so I’m excited to finally put it to work. I’ll combine it with some red and green Pyrex to round out the Christmas motif.

I’m also using some Corning Ware petite pans to make individual bread puddings for dessert. They don’t match, but they’ll allow me to prep the puddings a day in advance and then go directly from refrigerator to oven for baking — so hey, function over form!

The only thing I’m missing is a vintage platter for my Cornish hens. I’m going to have to start looking for one on my thrifting adventures.

Tentative menu:

  • Roasted Cornish Game Hens with Lemon and Herbs (recipe)
  • Barley and Herb Pilaf
  • Mashed Potatoes
  • Roasted Brussels Sprouts
  • Salad
  • Mini Bourbon Bread Puddings (recipe)

Pictured: Pyrex Verde 404 Round Mixing Bowl, Arcopal French Hen Casserole, Pyrex 024 Holiday Casserole Round Casserole, Pyrex 024 Lime Round Casserole, Corning Ware Spice O’ Life P-41-B Petite Pan (x2), Corning Ware Blue Cornflower P-41-B Petite Pan (x5), Corning Ware Blue Cornflower P-89-B Lipped Saucepan

Sausage, Apricot and Pecan Stuffing

My go-to recipe for stuffing comes from Cooks Illustrated — it takes some time, but it’s straight-forward and delicious. My only complaint is that the original version makes too much stuffing, especially if you’re not planning to stuff the turkey. And let’s face it: Cooking the stuffing on the side just gives you more exciting options for the turkey itself (e.g., spatchcocking, deep frying, etc.).

So here, I’ve scaled the recipe back a bit to make it more manageable, and modified it for baking in a casserole dish. It’s suitable for a 13×9 baking pan or 3-quart casserole.

Adapted from Cooks Illustrated’s Bread Stuffing with Sausage, Pecans and Dried Apricots (The New Best Recipe, America’s Test Kitchen 2004).

Ingredients

1 loaf french bread (1 pound)
1 1/2 cup chopped pecans
1 lb sweet Italian sausage
4 tbsp unsalted butter
1 small onion, chopped
3 celery ribs, chopped
heaping 1/4 tsp each dried sage, thyme and marjoram
1/4 tsp ground black pepper
heaping 1/4 cup fresh parsley, finely chopped
2/3 cup dried apricots, sliced in thin strips (about 1/4 lb)
1/2 tsp salt
1 cup low-sodium chicken broth
2 large eggs

Preheat oven to 225 degrees. Divide the bread into thirds; save 1/3 for another use, and cut the rest into 1/2-inch slices. Arrange the slices in a single layer on a sheet pan and bake for 30-40 minutes. The bread should end up dried but not browned. Once it has cooled slightly, cut the bread into 1/2-inch cubes and set aside.

Turn the oven up to 350 degrees. Spread the pecans out on the sheet pan and toast in the oven until fragrant, about 6-8 minutes. Set aside.

Preheat the oven to 400 degrees.

In a large skillet over medium heat, cook the sausage (casings removed, if there are any), breaking it up into bite-size pieces, until browned and no pink remains. Transfer to a large bowl and set aside.

Remove excess grease from the pan, then add the butter. Saute the onions and celery until soft and translucent, about 6-8 minutes. Add the sage, thyme, marjoram and pepper and cook 1 minute more. Transfer to the bowl with the sausage and stir.

Stir the parsley, apricots, pecans and salt into the sausage mixture, then top with the bread cubes. In a separate bowl or measuring cup, whisk together the broth and eggs, then pour over the bread cubes.

Fold the bread cubes into the sausage mixture until thoroughly mixed. Spread the stuffing out into a buttered baking dish, tamping it down gently with a spoon or spatula to fill the dish evenly. (At this point you can cover and refrigerate overnight if desired. Let it sit out at room temperature for about 30 minutes before baking.)

Dot the surface of the stuffing with small bits of butter. Cover with a piece of buttered aluminum foil and bake until hot throughout, about 25-30 minutes. Remove the foil and bake about 15 minutes more, until the top is golden brown.

Pictured: Corning Ware Floral Bouquet Third Edition A-3-B Casserole, Pyrex Town and Country 444 Cinderella Mixing Bowl, Pyrex Town and Country 443 Cinderella Mixing Bowl, Pyrex Spring Blossom 2 403 Round Mixing Bowl, Pyrex Measuring Cup, Glasbake French Casserole