Posts Tagged ‘onion’

Saucy Beans and Spring Greens Over Couscous

Ingredients:

Saucy Beans
1 tablespoon olive oil
1/2 cup chopped onions
1 garlic clove, minced
2 cups cooked or canned pink beans or garbanzos
6-ounce can tomato paste
1 cup hot water
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 tablespoon firmly-packed brown sugar (optional)
juice of 1 lemon

Greens
1 tablespoon olive oil
1 bunch spring greens—spinach, broccoli rabe, turnip greens—washed well and coarsely chopped

Couscous
2 cups water
1 cup whole wheat couscous
salt to taste

Directions:

Make the Saucy Beans: Heat the oil in a heavy-bottomed skillet over medium high heat and add onion and garlic, stirring to coat with oil. Saute, stirring occasionally, for 5 minutes or until softened and fragrant but not browned. Add beans, tomato paste, water, spices, sugar (if using),and lemon juice to the skillet, stirring well to combine. Heat until bubbling and somewhat thickened.
Cook the Greens: In another skillet, heat the olive oil over medium high heat and add greens. Saute, stirring occasionally, until just wilted and barely tender.
Make the Couscous: Bring salted water to a boil in a medium pot and add couscous. Stir, return to a boil, then cover pot and remove from heat. Allow to remain, covered, for 5 minutes. Fluff with a fork.
Assemble: Place the couscous in a serving bowl. Make a hollow in the center of the couscous and add the greens, then top with the sauce. Using a large serving spoon, allow everyone to scoop up some of each to place on their plates. Yields 4 servings.

Onion Cheese Soup

Ingredients:

3 large brown onions
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups broth
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon mace or nutmeg
1 egg yolk, beaten
1 cup grated mild cheddar cheese

Directions:

Melt butter in a 4-quart sauce pot on medium heat. Add onions and saute until lightly browned. Add flour and cook an additional 5 minutes until butter and flour are well blended.
Slowly add milk and broth, stirring constantly to prevent lumps. Season with salt, pepper, and mace and continue to cook until soup thickens.
Whisk in egg yolk slowly and add grated cheese. Simmer for another 5 to 10 minutes, stirring occasionally to prevent burning. Remove from heat. Serve immediately.
Yields about 4 cups.

from Karla Johns