Family Recipes Cookbook

The cookbook I never got around to finishing…

Southwestern Chicken Chowder 12/28/2013

Filed under: Fall,Karin DeArmas,Reijo Pitkanen,Soups,Stove Top,Winter — kdearmas @ 1:19 AM

This recipe is a work in progress. I will be amending it as I refine what I want out of it.

The reason for exploring this was to find a recipe that would allow me to use the chicken after making Beer Can Chicken. Our main reason for making Beer Can Chicken is to make Chicken Stock, but we end up with about 4-5 pounds of chicken left over and few recipes to do something easily.

First, after we tear the chicken off the bones, we are left with about 4-5 pounds. Using our new (as of 2013) Food Saver, we create 1-pound bags of chicken for later use. This Chicken Chowder recipe calls for about 1 ½- 2 pounds of chicken. I’ve modified the recipe as I’ve done it so far.

I started with this Chicken Chowder recipe, but immediately modified it.

Major departures:

  • Substituted black beans for potatoes. Major improvement as far as we’re concerned.
  • Dramatically increased the amount of chicken to about 1 ½- 2 pounds.
  • Liberal use of Tiger Sauce in addition to Creole seasoning/salt.
  • Like with most of my soups, I don’t like chunky vegetables or meat. So I tend to use my Cuisinart to finely dice vegetables and chicken. It’s entirely up to you.

Ingredients:

6 slices bacon, diced

1/2 cup diced celery

1 15 oz. can of black beans

1 cup diced onion

1/2 cup diced carrot

3 tablespoons flour

2 1/2 cups chicken broth

1 teaspoon Creole seasoning or seasoned salt

Tiger Sauce (or preferred hot sauce) to taste; I use about a quarter cup.

1 cup corn kernels

1 1/2 cups half-and-half

1 1/2 to 2 pounds cooked chicken (see Beer Can Chicken)

1 can (14.5 ounces) diced tomatoes

salt and pepper, to taste

 

Preparation:

  1. Fry bacon in a large saucepan or Dutch oven
  2. Remove to paper towels to drain
  3. Add butter to bacon drippings, if necessary, to make 3 tablespoons.
  4. Add celery, onion, and carrot. Saute, stirring constantly, until onion and celery are tender.
  5. Stir in flour until well incorporated.
  6. Add chicken broth and seasoning or seasoned salt, stirring to blend well.
  7. Cook—stirring—until  thickened.
  8. Cover and simmer for ~12 minutes.
  9. Add the diced chicken and corn; simmer for 7 minutes longer, until vegetables are tender.
  10. Add half-and half and tomatoes. Heat through and taste.
  11. Add black beans
  12. Add salt and pepper, as needed.
  13. Serve with tortilla strips on top and additional hot sauce as desire.
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Pasta e Fagioli—Sausage/Kale 12/10/2013

Filed under: Fall,Karin DeArmas,Soups,Stove Top,Winter — kdearmas @ 12:38 AM
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This is a mash up of about three different recipes that I’ve been experimenting with. Two from Cooks Illustrated with a few touches from two of my local lunch soup places. Makes about 4 quarts, serving 8 to 10

So I’m all about soups right now. For three main reasons:

  1. Leftover potentials: I’m a busy person and don’t have time to cook every night. But I want a home-cooked meal most nights. Soups, done carefully, can last several days to over a week.
  2. Weight-maintenance: Soups are a great way to lose/maintain weight with heavy on the liquids.
  3. Eat food/not too much/mostly plants: Soups are a great way to incorporate less meat, less carbs, more veggies in your diet.

But, there have been several issues I’ve had with soups. Predominately:

I don’t like big chunks of veggies. For all I’m trying to incorporate more plants in my diet, I just don’t like big chunks of them in my soups. So for this, I pull out the Cuisinart. It’s not necessary for this recipe if you don’t have the same issue I do, but if you do, then buy/pull out the Cuisinart and your chunky veggie issues will disappear.

Figuring out how to make them last over days without making things like the pasta a mushy mess. Cooks Illustrated recipe indicates that the pasta creates a problem. This is true, particularly if you like this recipe for the multi-meal aspect. How I’ve gotten around this is to not cook the pasta in the soup itself but make each time you eat the soup. I cook the pasta in half/half water and chicken stock to get the flavor in the pasta since I’m not cooking in the soup proper.

Tips:

Cooks Illustrated recipe indicates that the pasta creates a problem. This is true, particularly if you like this recipe for the multi-meal aspect. How I’ve gotten around this is to not cook the pasta in the soup itself but make each time you eat the soup. I cook the pasta in half/half water and chicken stock to get the flavor in the pasta since I’m not cooking in the soup proper.

If you’re like me and you don’t like the chunky vegetables in your soup, then pull out your Cuisinart and do all your chopping with that. If you’re going to do this, process your parsley and kale first (even though they go in the soup last) and set aside before doing more liquid ingredients like onions, tomatoes, anchovies, etc.

Ideally, the parmesan cheese rind makes for the best taste. But I don’t always have one handy. So a take-out restaurant sized ramekin of parmesan substitutes for the cheese rind fine. Not as good, but doesn’t really detract.

I process all the ingredients in my Cuisinart in advance for ease of preparation. Even if you decide to chop everything by hand, I recommend doing it in advance for quick assembly/cooking.

Ingredients

Prep in advance (hand chop or food process)

  • 3 ounces pancetta or bacon, chopped fine (I use a food processor)
  • 1 medium onion, chopped fine (about 1 cup) (I use a food processor)
  • 1 medium rib celery, chopped fine (about 2/3 cup) (I use a food processor)
  • 4 medium cloves garlic, minced or pressed through garlic press (about 1 heaping tablespoon) (I use a food processor)
  • 3 anchovy fillets , minced to paste (about 1 teaspoon) (I use a 2 ounce package and put in food processor)
  • 1 (28-ounce) can diced tomatoes with liquid
  • ¼ cup chopped fresh parsley leaves (I use a food processor)
  • 1-2 cups chopped kale (I use a food processor)
  • Chicken sausage (I prefer mild Italian or rosemary chicken sausage)

Have ready on hand:

  • 1 tablespoon extra-virgin olive oil
  • Extra-virgin olive oil for drizzling
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 1 piece Parmesan cheese rind, about 5 inches by 2 inches (I’ve cheated here with a take-out size ramekin of ground parmesan)
  • 2 cans (15 ounces each) cannellini beans , drained and rinsed
  • 3 ½ cups low-sodium chicken broth (personally, I use home-made broth, but store-bought is fine too)
  • 8 ounces orzo or other small pasta (ditalini, tubetini, conchigliette)
  • Ground black pepper
  • 2 ounces grated Parmesan cheese (about 1 cup)

Instructions

Pancetta/Bacon, Vegetables, and Seasoning:

  1. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta/bacon and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
  2. Add onion and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.
  3. Add garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute.
  4. Add tomatoes, scraping up any browned bits from bottom of pan.

Beans and Whatnot:

  1. Add cheese rind and beans
  2. Bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes.
  3. Add chicken broth, 2 1/2 cups water (I’ve found less water is needed, but judge for your own taste), and 1 teaspoon salt
  4. Increase heat to high and bring to boil.

Sausage:

1.       Smoosh (smoosh is a very technical term and there is even a tool for it) and brown four links of chicken sausage in separate pan

Kale/Parsley & Finishing:

  1. Discard cheese rind.
  2. Stir in 3 tablespoons parsley (I use way more than this)
  3. Stir in Kale
  4. Stir in browned sausage
  5. Put in oven at 250 degrees in covered Dutch Oven for one hour at 250 degrees (I’ve been told the 250 degrees oven is the perfect simmer and I’ve not been steered wrong since).

Serving

  1. This is where you cook your pasta
  2. Season with salt and pepper.
  3. Ladle individual pasta serving and soup into individual bowls
  4. (Optional) Drizzle each serving with olive oil and sprinkle with a portion of remaining parsley
  5. Pass grated Parmesan separately.
 

Hot Italian Sausage Pasta Sauce 10/19/2013

Filed under: Karin DeArmas,Kayla DeArmas,Main Course,Stove Top — kdearmas @ 10:17 PM
Tags: , ,

My mom cooked almost every single night. She was/is a really a good cook and thank god she did or I don’t know if I would have the habit of cooking as much as I do. Not everything was gourmet nor did it need to be. But I’ve evolved several of her standard recipes over time.

Thing is, back then, we didn’t have to obsess over high fructose corn syrup, gargantuan amounts of sugar and sodium, and god-knows-what-else was in our food. My mom could take ground beef and spaghetti sauce, season it up, pour over pasta, and it was a really good meal! A decade later it didn’t taste the same.

What did my mom do?

Ground beef, spaghetti sauce, all kinds of Italian seasonings to taste (oregano, basil, parsley, stuff like that).

What do I do now?

Ingredients (I’ve provided the minimum, though really it’s to your preference how meat or veggy; thick or thin you like your pasta sauce to be):

  • 4 Hot Italian sausages (pork or chicken sausage will work fine); you can cut them or just squeeze them out of their casings (I prefer the latter)
  • 2 cans canned tomatoes (so much better if you can yourself otherwise use organic canned tomatoes)
  • 1 can of tomato paste
  • Sautéed sliced mushrooms, chopped onions, and chopped green and red peppers (about half a pepper of each); you really need the green and the sweeter red pepper though you can substitute orange or yellow for the red. There really is no substitute for the green.
  • ½ large onion
  • 2-4 garlic cloves per your taste for garlic (I love garlic so use 4)
  • 1 cerrano pepper, chopped finely (you don’t want to bite into a big piece of this pepper)
  • 1-2 tablespoons brown sugar
  • Liberal use of Italian seasonings including oregano, basil, parsley, Italian seasoning mix
  • Other seasonings such as a bit of turmeric, thyme, and marjoram

Directions:

  • Brown the sausage first, then add the mushrooms, onions, peppers, and garlic. Mash it all together to break up the sausage.
  • Add the canned tomatoes and let simmer until lightly boiling (do not over boil)
  • Add the brown sugar and do not let carmelize
  • Add the tomato paste to thicken to your preference.
  • If the sauce is too thick, add more canned tomatoes, canned tomato sauce, or water (though I think water thins it too much)
  • Salt/pepper to taste
  • Simmer until thick to your preference
  • Serve over pasta* with crusty bread (if you eat bread) and a side salad (my favorite salad dressing recipe to come)

*Any kind of pasta will do though I prefer capellini or fusilli.

 

Smashed Tarragon Potatoes

In every household, current or past, there are staple sides. Those things you make without a recipe and almost without thinking as a complement to the main dish. Isn’t fancy and is rarely hard. Think about it, you know you have several. Or at least your mother did.

In our house growing up, one of those sides was parsley potatoes. Very simple: quarter red potatoes; boil; drain; mix with butter, parsley, salt, and pepper. Presto you have a side to steak, seafood, whatever. I loved those as a kid. I love potatoes (which are now my carb god send now that I have to severely restrict wheat).

So in college, in one of my first apartments with a real kitchen, I was making steak and wanted to make the parsley potatoes. It’s so simple there’s no way I needed to call my mom to get the recipe. So I cut the potatoes, boiled them, and drained them. Then as I was mixing in the butter I realized I had no parsley (dried, no one did fresh herbs back then). Hrrrmmm.

So I grabbed that which was green and seemed similar to parsley and dumped it in the potatoes. It was tarragon. And no, I put no more thought into it then it was green like parsley.

It.Was.Delicious!!!

And so parsley potatoes have ever since been tarragon potatoes and I’ve wowed many a dinner guest in my house with them.

You don’t mash them, but in the course of mixing in the butter and tarragon they get a bit smashed.

Brussels Sprout Hash & Smashed Potatoes

Of late, as I’ve been incorporating more local/seasonal greens in the fare, I started mixing in hashed Brussels sprouts and/or baked kale (recipes to come). For the Brussels sprouts, Just make the potatoes as described above then slice/dice up some Brussels sprouts and sauté in butter or oil with salt/pepper or seasoning of choice (I prefer Colonel Lee’s). Then mix them up with the potatoes (tarragon and all).

Smashed Potatoes w/ Baked Kale

Make the potatoes (with or without the Brussels sprouts though I like them with) and throw some crumbled baked Kale into the potatoes.

 

Julia Child’s Beef Bourguignon 09/30/2013

This is pretty much Julie Child’s Beef Bourguignon recipe. Which I love.  And would make more often if it weren’t so damned complicated to follow. Then one day I was making it and realized the recipe itself isn’t that complicated or difficult, just the way it’s written in the book is so damn hard to follow. Then I remember I’m dealing with Bitch Julie (who I love, but I hear her screeching voice in my head every time I get frustrated by one of her instructions). It’s not that she isn’t an amazing chef and provides detailed instructions. It’s that it’s so freaking hard to just extract one recipe from her book without having mastered all the previous ones. You have to flip back and forth and look stuff up. No wonder that crazy lady who wrote Julie & Julia is crazy.

So I decided to re-write the way the recipe is written and provide my instructions on how I make it less frustrating and confusing to make this. Because Beef Bourguignon is amazingly delicious and should be made more often. It’s also delicious as left overs so the time put into it usually guarantees you two additional nights of not having to cook. I am not trying to improve upon Ms. Julia in any way (how could I?) but only provide enough forethought should you decide to tackle this recipe. Oh, and remind myself what to do in 4-5 months when I try this again.

A few rules I follow:

  1. Don’t try this if you don’t have a dish washer. Unless you love washing dishes by hand. The only way to do this is to use lots and lots of dishes.
  2. Start with a clean kitchen and an empty dishwasher. You will need it.
  3. Prep all your ingredients in advance. ALL. Every garlic mashed, every tablespoon of flour put out in its own little bowl. Every onion and carrot sliced and put in their own bowls. Herb bag prepped ahead of time. Beef dried (do not forget to dry the beef or you will hear Bitch Julia screaming at you when it doesn’t brown like it’s supposed to). Butter sticks cut up in the right amounts for each step. Everything set out in neat little bowls ready to grab at just the right moment. Yeah, it uses a lot of dishes. Hence rule #1. But it will be so worth it.
  4. Clean up as you go! Normally I’m not like this. But in this case, take every bit of downtime in this recipe to clean up. Otherwise you will have a disaster of a kitchen just when you’re ready to pour that glass of wine and relax before the final steps of the recipe. Which ruins the mood of accomplishment you get when you make it through this recipe.

Cooking equipment you have to have:

  • A casserole (like a Le Creuset)
  • A skillet
  • A large sauce pan: you can use this for cooking broth, then cooking the bacon, then the sauce, then the potatoes (I make various variations on my smashed potatoes); there is enough time between each step to clean the sauce pan so you can reuse it
  • A colander or sieve (preferably one that fits nicely over the large saucepan)
  • A slotted spoon
  • A sharp chef’s knife

Cooking utensils it’s very very nice to have:

  • A fat skimmer
  • A garlic press
  • Lots and lots of bowls.

Other items of note:

  • Ingredients: Don’t skimp. You are not going to go through all of this only to use sub-standard ingredients. Go organic (or trusted local) and grass-fed sustainably farmed beef.
  • KNOW YOUR OVEN! The recipe says it will take 3-4 hours for the beef to cook. My oven does it in 2. It says simmer the onions for 40-50 minutes, my stovetop takes 30. Don’t just throw it in for the 3-4 hours. Check every hour for tenderness to gauge your oven.
  • “Healthy” substitutes: You’re on your own. This is French cooking so I don’t know why you’d try to find lower calorie ways to do it. Otherwise don’t try it IMO. This dish is one of your rewards for regular healthy habits. Trying to reduce the calories of a dish like this probably means you shouldn’t be trying it at all.

Time commitment: I like to make this on a cold and rainy day and I pretty much commit my day to it. But so you know, here is how the time commitment breakdown looks:

  • 1 ½ – 2 hours of prep time before you even start cooking anything.
  • 45 min – 1 hour of initial cook time
  • 1-2 hour (depending on your oven) break (hint, this is when you start the clean-up process)
  • 15 – 30 min of next stage cook time
  • 1-2 hour break time (more clean-up time)
  • 30 minutes finish time to bring to table

Where I’ve deviated from Ms. Julia without her voice screaming in my head and without dire results, I’ve noted with an asterisks and the reason below.

I’ve grouped the ingredient list by two ways here. One is by type which is how you’d make your grocery list. Then I followed by grouping ingredients in the order they are used in the recipe.

Meat Vegetables Staples Herbs/Spices
6 ounces bacon* 1 carrot, sliced 2 tablespoons flour Salt and pepper
3 pounds lean stewing beef, cut into 2-inch cubes 1 onion, sliced 3 1/2 tablespoons olive oil ½ teaspoon thyme
2 cloves mashed garlic 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy) A crumbled bay leaf
18 to 24 white onions, small* 4 cups brown beef stock* Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered 1 tablespoon tomato paste**
3 ½ tablespoons butter

Here’s how you’ll need the ingredients in order of the stages of the recipe:

Getting the casserole started Pearl Onions (or shallots) & Mushrooms Finishing the Sauce
6 ounces bacon* 18 to 24 white onions, small* ½ cup stock if needed
3 pounds lean stewing beef, cut into 2-inch cubes 1 ½ tablespoons butter (for onions) Salt and pepper
1 carrot, sliced ½ tablespoons oil (for onions)
1 onion, sliced ½ cup of stock
1 tablespoon olive oil Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)*
Salt/pepper 1 pound mushrooms, fresh and quartered*
2 tablespoons flour 2 tablespoons oil (for mushrooms)
2 tablespoons butter (for mushrooms)
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 ½ to 3 ½ cups brown beef stock
1 tablespoon tomato paste**
2 cloves mashed garlic
½ teaspoon thyme
A crumbled bay leaf

Getting the casserole started

  1. Preheat oven to 450 degrees.
  2. Remove bacon rind (see below about bacon substitution)* Cut bacon into sticks 1 ½ inches long. Simmer bacon for 10 minutes in 1 ½ quarts water. Drain and dry.
  3. Sauté bacon in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
  4. Dry beef in paper towels; it will not brown if it is damp. Heat bacon fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the bacon on the side.
  5. In the same fat, brown the sliced vegetables. Pour out the excess fat.*
  6. Return the beef and bacon to the casserole with the onions and carrots and toss with ½ teaspoon salt and ¼ teaspoon pepper.
  7. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
  8. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
  9. Remove casserole and turn oven down to 325 degrees.
  10. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
  11. Add the tomato paste, garlic, herbs and bacon rind (see *1). Bring to a simmer on top of the stove.
  12. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours (KNOW YOUR OVEN!). The meat is done when a fork pierces it easily.

Pearl Onions (or shallots) & Mushrooms (While the beef is cooking, prepare the onions and mushrooms; I do this in the second hour of the beef cooking; if you’re oven actually takes the 3-4 hours, I recommend doing this in the 3rd hour)

  1. Heat 1 ½ tablespoons butter with one and ½ tablespoons of the oil until bubbling in a skillet.
  2. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
  3. Add ½ cup of the stock, salt and pepper to taste and the herb bouquet.
  4. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
  5. Wipe out skillet and heat 2 tablespoons oil and 2 tablespoons butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
  6. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

Finishing the Sauce & Casserole:

  • When the meat is tender, pour the contents of the casserole into a sieve or colander set over a saucepan.
  • Wash out the casserole and return the beef, bacon, and onions/carrots to it. Distribute the cooked pearl onions (or shallots) and mushrooms on top.
  • Skim fat off sauce in saucepan (this is where a fat skimmer really comes in handy; otherwise use a spoon but it’s not as easy).
  • Simmer sauce for a minute or 2, skimming off additional fat as it rises (I actually do it for longer than 2 minutes but I like a slightly thicker sauce). You should have about 2 ½ cups of sauce thick enough to coat a spoon lightly.

– If too thin, boil it down rapidly.

–  If too thick, mix in a few tablespoons stock (this is why you keep about a ¼ – ½ cup stock in reserve).

– Taste carefully for seasoning.

  • Pour sauce over meat and vegetables.
  • Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes (recipe and link to follow), noodles or rice, and decorated with parsley.

Substitutions and Comments:

­   *1: Original recipe calls for “One 6-ounce piece of chunk bacon” but I don’t generally have chunks of bacon in my fridge. I don’t think I’ve had catastrophic results just using 6 ounces of cut up bacon.

­   *2:  I have used pearl onions when available, which is what the recipe calls for. When I can’t get pearl onions, I have substituted shallots. I’ve had French people not notice the difference or even prefer the shallots.

­   *3: Seriously, you want to throw out delicious bacon fat? There’s a step later about skimming fat that’s perfectly appropriate but throwing out delicious bacon fat at this stage is heathen and you should be shot.

­   *4: If you make your own beef stock, great! If not, I recommend Better than Bouillon.

­   *5: I keep these handy for homemade tea and herb pouches. Reusable and washable.

­   *6: For mushrooms I personally like shitakes. But crimini are perfectly fine, too.

**Recipes like these that call for a single tablespoon of tomato paste are so annoying because then you have to open a whole can of tomato paste for only one tablespoon then figure out how to use the rest of it within a week or so before it goes bad. I plan on making a pasta sauce within three days to use up the rest of the tomato paste.

 

Farro with Greens, Carmelized Onions and Vegetarian Chorizo 06/03/2012

Makes 3 servings as a meal, more when served as a side dish

Ingredients:

1 cup farro (rinse and soak for 20 minutes)

2 cups kale and beet greens (and stalks), chopped

1/2 onion, diced

4 tablespoons garlic

2 cups vegetarian stock (I use Better than Bullion)

1 cup crumbled chorizo flavored tofu “sausage”

3-4 tablespoons olive oil, divided

splashes white wine

  1. Place farro in a bowl and rinse with cool water, allowing farro to rest for 20 minutes while you prepare the rest of the ingredients.
  2. Turn on teapot for boiling water if using bullion for vegetarian stock. If using homemade stock, put two cups in a pot and heat, but don’t boil. The stock will need to be warm when you add it to the rest of the ingredients. If making bullion, make sure the stock is still hot before adding.
  3. Prepare vegetables: dice the onion, press the garlic (if not using prepared), wash and chop the greens and stems.
  4. in a 3 quart pot with a lid, add half the olive oil and heat on med-low. Add diced onion and carmelize, approximately 10-15 minutes. Add garlic (more or less as desired). Stir as needed. When the onions are soft and the garlic is starting to stick to the pan, add a splash of wine to deglaze. Add the greens and stir until greens are bright green.
  5. In a separate frying pan (just after you added the greens to your pot), add remaining olive oil, heat on med-high, and add crumbled “chorizo” tofu. Fry until crispy on the edges, but don’t burn. Your greens should be bright green now.
  6. Add “chorizo” to the greens mixture in the pot and stir. Drain the farro, shaking off any excess water. Turn up the heat to med-high, and add the farro. Stir until well mixed. Add the vegetable stock and stir until the water starts to boil around the edges. You shouldn’t need to add salt, but I did add some ground pepper before reducing the heat to low and covering the pot. Cook, covered, for 20-25 minutes. When done cooking, stir and serve. Depending on your stove and your interpretation of low, you might need to increase or reduce the cook time, but it’s done when the liquid is absorbed by the farro. Enjoy!
 

Savory French Toast 12/13/2011

A happy accident, I had some garlic bread from Costco, 3 eggs, a jar of sweet onion jam, and 5 people for breakfast. Leave the syrup in the fridge, and enjoy.

What I really need to make this Food52-worthy is a recipe for garlic bread 😉 Wendy?