Tuscan White Bean Skillet April 27, 2022 by Jenny Chang Leave a Comment Tuscan White Bean Skillet 2022-04-28 00:26:22 Serves 4 Print Ingredients 1 tablespoon olive oil (or use oil from sun-dried tomatoes) 1 large onion, finely diced 2 cloves garlic, minced ½ jar sun-dried tomatoes, drained and roughly chopped Livia’s Seasoning Salt 2 15 ounce cans of 8 Track Foods Organic White Cannellini Beans, drained and rinsed 1 14.5 ounce can diced tomatoes 1 14.5 ounce can artichoke hearts, drained and chopped 1 teaspoon dried oregano 1 teaspoon dried thyme 2 cups chopped kale 1 lemon, squeezed Instructions Heat oil in a large skillet on medium heat. Add onion, sprinkle with Livia’s and sauté about 4 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute. Add white beans, diced tomatoes, artichoke hearts, oregano and thyme. Stir and cook over medium heat for an additional 7 – 8 minutes, stirring occasionally. Taste for seasoning and add more Livia’s or salt and pepper Add kale and cook for an additional 2 – 3 minutes until kale turns bright green. Squeeze lemon juice over top. Notes Courtesy of 8 Track Foods Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Moroccan Chickpea & Carrot Tagine April 11, 2022 by Jenny Chang Leave a Comment Moroccan Chickpea & Carrot Tagine 2022-04-11 21:44:42 Print Ingredients 1 medium onion, finely chopped 1 (1-inch) piece fresh ginger, peeled and grated 3 cloves garlic, minced 4 carrots, cut in 1/4” matchsticks 1 red bell pepper, seeded & chopped 1 14 ounce can diced tomatoes 2 tablespoon harissa paste 2 teaspoons smoked paprika 1 teaspoon ground cumin 3/4 teaspoon ground cinnamon 1-1/4 teaspoon kosher salt 1/2 teaspoon freshly ground pepper Juice of 1/2 lemon 2 (14 ounce) cans chickpeas, drained & rinsed 1/2 cup fresh cilantro, chopped Naan bread, couscous, fresh chopped mint, slivered almonds Instructions Heat 2 tablespoons olive oil in large pot set over medium high heat. Add onion, garlic and ginger and cook until fragrant (3-5 minutes). Add carrots and bell pepper and continue cooking for 5 minutes, until carrots have softened. Add tomatoes, harissa, 1 cup vegetable broth, paprika, cumin, cinnamon, salt and pepper. Stir to combine. Cover and cook until the tagine has thickened and is the consistency of stew, 15-20 minutes. Just before serving, stir in fresh lemon juice, chickpeas and cilantro and cook until chickpeas are heated through, approximately 5 minutes. Add additional broth to thin tagine as needed. To Serve: Over couscous. Sprinkle with a bit of chopped mint, slivered almonds and serve with naan bread. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Bacon Wrapped Brussels Sprouts January 18, 2022 by Jenny Chang Leave a Comment Bacon Wrapped Brussels Sprouts 2022-01-18 20:57:01 Print Ingredients 1 pound Brussels Sprouts, halved 1 teaspoon Livia's salt pepper garlic blend* 1 pinch Red Pepper Flakes 1 teaspoon dried Thyme 1/2 cup grated Parmesan cheese 1 pound Bacon Runamok Bourbon Maple Syrup* (optional) *available at Marcel's Culinary Experience Instructions Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 425° F. On a rimmed baking sheet, toss together the brussels sprouts, olive oil, and a pinch each of salt, pepper, and chili flakes. Then add the thyme and parmesan. Cut the bacon strip into thirds depending on the size. Wrap each sprout in bacon, placing them seam side down on the baking sheet. Use foil or parchment paper on the pan for easy clean up. Roast the brussels sprouts on the lower oven rack until browned, 20 to 25 minutes. Flip and cook for another 5-10 minutes, until deeply browned and crisp. Serve with a side of maple syrup for dipping. Adapted from Half Baked Harvest Adapted from Half Baked Harvest Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Brussel Sprouts Cacio e Pepe January 12, 2022 by Jenny Chang Leave a Comment Brussel Sprouts Cacio e Pepe 2022-01-12 19:33:32 Serves 2 Print Ingredients 12 ounces Brussels sprouts 2 tablespoons olive oil 2 teaspoons Livia’s Seasoning Salt (salt, pepper, garlic) Pinch of sugar 1 ½ cups shredded or shaved parmesan cheese Zest of one lemon 1/3 cup toasted and chopped pecans ½ teaspoon freshly ground pepper, or to taste Instructions Preheat oven to 375 degrees. Quarter or halve Brussels depending on size, keeping all of the bits and leaves that fall off. Toss the Brussels in olive oil, Livia’s, and a pinch of sugar. Roast in the oven for approximately 30 minutes, tossing halfway through. Remove when the larger pieces and dark golden brown and the smaller are darker and crispy. Let cool slightly, then toss with lemon zest, parmesan and nuts. Add freshly ground pepper to taste. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Brothy Tuscan White Beans with Garlic Fried Bread December 7, 2021 by Jenny Chang Leave a Comment Brothy Tuscan White Beans with Garlic Fried Bread 2021-12-07 15:23:46 Serves 4 Print Ingredients 2 (about 15-ounce) cans white beans 5 cloves garlic, divided 1/4 cup plus 2 tablespoons olive oil, divided, plus more for serving 6 fresh sage leaves 1/4 teaspoon red pepper flakes, plus more for serving 2 cups low-sodium vegetable broth, chicken broth, or water 1 (about 14-ounce) can cherry or diced tomatoes 1/2 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper 4 thick slices crusty sourdough bread Flaky salt (optional) 1 tablespoon red wine vinegar Shaved Parmesan cheese, for serving Instructions Drain and rinse 2 cans white beans. Smash and peel 5 garlic cloves. Heat 1/4 cup of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add 4 of the garlic cloves, 6 fresh sage leaves, and 1/4 teaspoon red pepper flakes. Cook, stirring occasionally, until the oil is very fragrant and the garlic is lightly browned, 2 to 3 minutes. Add 2 cups low-sodium vegetable broth, chicken broth, or water, and 1 can cherry or diced tomatoes and their juices. Add the white beans, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil over high heat. Reduce the heat to low. Simmer gently, uncovered and stirring occasionally, until the flavors meld and the liquid reduces slightly, about 30 minutes. Toast the bread about 15 minutes into the simmering time. Heat 1 tablespoon of the olive oil in a large cast iron or regular skillet over medium heat until shimmering. Add 2 slices of the sourdough bread and cook until golden-brown and crisp, 2 to 3 minutes per side. Transfer each slice to individual shallow bowls. Repeat with the remaining 1 tablespoon olive oil and 2 bread slices. Rub the fried bread all over with the reserved garlic clove and sprinkle with a pinch of flaky or kosher salt. Remove the beans from the heat. Stir in 1 tablespoon red wine vinegar. Taste and season with kosher salt as needed. Ladle the brothy beans over the fried bread. Garnish with shaved Parmesan cheese, a drizzle of olive oil, and if desired, a pinch of red pepper flakes. Notes Source: The Kitchn Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/