Dark Days: White Bean Stew

I often see a recipe on one of the many food blogs I regularly follow and think, "oh! I should make that right now."  Generally I don't have the ingredients though, so sloth takes over until the next time I go to the grocery store because I'm very nearly out of food all together.  This doesn't usually apply to baking actually, because I tend to keep a basically fully-stocked pantry of non-perishable baking ingredients on hand.  So in that case, it's usually a lack of butter or eggs that holds me back.  These days, with an abundance of butter and eggs, it's been self control. I know, ridiculous.


So when I saw this white bean stew on Smitten Kitchen, I knew that it would make a perfect meals for my Dark Days challenge. Part of my self-challenge for Dark Days is getting more non-meat protein into my diet, so this meal looked like an easy and delicious way to do so.  I altered the recipe a little, starting with dried white navy beans, which I soaked overnight and threw in my trusty pressure cooker to cook up.  I put in 3 cups of liquid per cup of navy beans, which were the cooking recommendations that I found online, and threw in a sliced onion. Half of my liquid was actually vegetable stock, which I hoped there would be just enough left of to cook the stew with.





I declined to clean out my trusty pressure cooker after this and just threw in the garlic, since my onions had already been added in with the onions.  I also skipped the pre-cook of the chard, so after I had added my beans, tomatoes, and all the rest of the liquid, I put in the raw chard.  I served the stew with thick sliced, toasted bread that I had made using the King Arthur Flour no-knead bread recipe.  Incidentally, this bread has become a staple in my house, since one of my roommates loves it, and thus I get to keep making it every few days.





The stew was a huge hit with my roommates and myself.  Even the boy acceded that it was delicious, and he tends to be a meat-give-me-meat-in-my-food kinda guy.  I took Deb's tip and rubbed the toasted bread with garlic when serving the stew, and it was a great addition.  As the bread got all soaked in stew it really added a nice bite of garlic to the last few bites.





White Bean and Chard Stew, adapted from Smitten Kitchen
makes 6-ish servings


1 pound Swiss chard
1 cup chopped carrots (I left this out because I had taken all my carrots to my horse earlier that day)
3 stems chopped celery
1 medium onion, sliced or chopped
4 garlic cloves, finely chopped
3 cups cooked white beans (about 2 cans if you're using canned)
2 cups vegetable broth/leftover bean cooking liquid
1 28 oz. can tomatoes (I used whole, chopped them, and threw everything in the pot)
Salt and freshly ground black pepper
pinch crushed red peppers
1 bay leaf
1 tablespoon sherry vinegar


Saute the onions, celery, carrots, and garlic in a few tablespoons of olive oil.  Add drained white beans and allow to heat through for a moment, then add tomatoes, vegetable broth, and bay leaf.  Simmer for 20 minutes, and clean your chard leaves. To do so, cut the ribs and stems out of the chard leaves (I just aimed to cut out anything that looked tough), and give them a rough chop if you feel necessary.  Add the chard into the stew and mix it in thoroughly, taste test, and add salt, pepper, and crushed red peppers.  Allow to simmer another 10 minutes or so until the chard is wilted. Salt and pepper to taste if there's anything missing, and serve over thick toasted bread that you've rubbed with raw garlic.

Dark Days: Cauliflower Soup

I've really been flagging on my Dark Days Challenge meals.  Since the challenge started, I've only been in country for one week.  I was lucky enough to spend my holidays in Belize with my boyfriend, but it means that I didn't do any cooking.  I did, however, do lots of sustainable and organic eating, but there is no photodocumentation of this.  Why?  Well, basically every dinner I had in Belize was had in near darkness.  No joke, it was like romantic lighting taken to the furthest extreme -- we're talking so dark you can hardly tell what you're eating, and you hold the votive candles up to your menu to order.  Absolutely everything I ate was delicious though; whether it was from one of the many resort restaurants we ate at or a local eatery.



Of course, I did get the stomach flu half way through the trip, gloriously on a day that we were traveling.  This really decreased the number of new things I got to try over the next few days, but I did get over it, and was well enough before the end of the trip to resume eating.



Upon returning stateside I promptly ate a hamburger, then some fish tacos, and then I didn't feel so well.  So I decided that my first home-cooked meal for the new year would be something with vegetables, and why not make it a Dark Days challenge?  I also love cauliflower soup, so I turned to this recipe from Pioneer Woman, because who doesn't trust good old PW?  The only cauliflower that my co-op had was orange, so I went with it.  I also forgot to buy celery, and just went with that too.  I prefer a slightly chunky soup and was too lazy to cut my vegetables small, so I ran the soup through my food processor.  The resulting texture was perfect for me, small chunks, still chewable, but definitely soup.  However, some people might have described the resulting appearance or texture as resembling something they were seeing for the second time...



For a creamier texture, you might try using your immersion blender or regular blender (working carefully with the hot liquid, after all).  Want something that doesn't resemble orange goop?  Use white cauliflower and omit the carrots, then puree.  A smooth, creamy, pale cauliflower soup would be worthy of presentation.

Cauliflower Soup, adapted from The Pioneer Woman
servings: 4-6
For serving, a little bit of Parmesan cheese would not go amiss, but I didn't add any, and it is lightly salted and peppered so you can salt and pepper to taste as you serve it.  PW suggests serving over a cup of sour cream, and mixing that into the soup, which would be delicious.  I went for a slightly lower-calorie option, and found this soup to be filling and hearty, yet not too heavy.  Perfect for a winter lunch.

6 tbs butter
1 onion, diced
1 carrot, diced
2 celery stalks, diced
1 1/2 whole cauliflower heads, roughly chopped
2 tbs fresh parsley
1 quart vegetable broth
4 tbs flour
1 1/2 cups milk
3 tsp salt
pepper to taste

Sautee onions, celery, and carrot in 4 tbs of butter until translucent (or lightly browned, if that's your preference).  Add cauliflower heads to the pot, and allow to cook for 10 minutes.  Add parsley and vegetable broth, and simmer liquid for 20 minutes.

Melt 2 tbs butter in another saucepan.  Mix milk and flour in a small bowl or measuring cup, and pour it into the melted butter.  Allow this mixture to cook and thicken, then add to the vegetable soup mixture.  Simmer 15 to 20 minutes, and the resulting soup should thicken up.  At this point you can serve your soup, or puree it, simmer a little longer, and then serve.