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Posts Tagged ‘parmesan’

I have no choice. I’m from Upstate NY; I MUST eat a combination of beans and greens at every opportunity.

Our Bountiful Basket this week included a whole whack of collard greens, as well as carrots, celery, and a load of other goodies. To be honest, I thought the collard greens were kale- except I hate kale, so I was pleasantly surprised, after resigning myself to a prickly mouthful of utter shit, to see that I had some real edible greens to work with! (Sorry, kale lovers. I know there are many of you, but I just can’t join your numbers.)

This dish is awesome, if for no other reason than it’s totally customizable. If you haven’t noticed, most of the stuff I post has that quality. I do this on purpose- my husband hates 85% of vegetables, although he’s getting better, I don’t eat meat, he doesn’t eat carbs (and I try to limit my own intake, although not hugely.)

I’ll post my suggestions for customizing this dish after the recipe. By the by, I should say this is based on a recipe from Bistro Katie for a white bean and kale casserole. Enjoy!

(By the way, if you’re a displaced Upstate New York-er like myself, you might enjoy this blog about Upstate cuisine. You would not, however, enjoy my least favourite aunt’s recipe for chicken riggies.)

BEANS AND GREENS CASSEROLE

Serves 2, maybe 4

You need the following:

1 bunch collard greens, kale, or spinach (you could use frozen or canned, if you want, but whyever would one?)

1 carrot

2 ribs of celery

1 diced tomato

Broth of your choice (roughly 1 cup or less)

1 ear of corn, kernels cut off (use frozen or canned here if you like, it’s just corn!)

1 can beans (the original recipe called for white beans, and I did buy some, but the noodlebrain at Albertson’s forgot to put them in my bag! No matter, I used a can of kidney beans and they turned out great. Stick to beans in the “seems legit for something European-tasting” family and you’ll do fine.)

1/2 onion

Garlic (as usual, I insist you use as much garlic as you want. I am Greek and therefore refuse to limit anyone’s garlic consumption.)

Olive oil

Balsamic vinegar

Thyme

Rosemary

Paprika

Basil

Dill

Cayenne Pepper

1/2 cup almond flour

1/2 cup grated, shredded, or “shaky” Parmesan cheese (Because I am a ridiculously huge fan of Home Movies [and anything that Brendon Small does], I refer to the kind of Parmesan you buy that resembles sawdust as “shaky cheese.” I buy it at all because my husband insists, even though I normally frown on that sort of thing.)

INSTRUCTIONIFICATION:

1. Preheat oven to 350 F.

2. Chop the onions, carrot, celery, and garlic, and cook in a bit of olive oil. Get it to the point where things begin to soften, but not to the point where things are fully cooked.

3. In a separate saucepan (if you want to heat it up) or bowl (if you don’t care), combine the broth with the tomato and get to the simmering point (or don’t if you don’t care. This ain’t Nazi Germany, y’all, it’s shizz on a stove.) Add this mixture to the other veggies, and simmer.

4. After veggies are fairly cookified, add the greens. Cook down. This will obviously take longer depending on the age and toughness of the greens involved, but once everything looks bright, wet, and a bit smaller, you’re good.

5. Add beans and spices, then bring to a simmer again.

6. In a separate receptacle, combine the almond flour and parmesan with a couple teaspoons of olive oil.

7. Pour the delightful veggie mixture into an oven-safe casserole dish.

8. Top with almond flour-Parmesan mixture.

9. Bake at 350 for 30 minutes.

SUBSTITUTIONS:

For normal humans: use breadcrumbs instead of almond flour, and leave off the Parm if you like.

For serious low-carbers: Use soybeans or a meat instead of the other beans. Top solely with cheese if you don’t want to mess around with flour at all. You also can use any oil you prefer to olive oil.

For vegans: Leave the Parm off, and you’ll be just fine.

For Jedi: Use the Force to heat everything to the desired temperature.

As usual, my food pictures suck, so here is a shot of a handsome gentleman:

Image

If you don’t think Gul Dukat is weirdly attractive, you got problems, son.

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Full disclosure: I have never had chicken, veal, or eggplant parmesan. I don’t know why. I like eggplant, I love cheese, I love marinara sauce- why was this never an option?

For some stupid reason, I never go for Italian food. It’s not that I don’t like it, I’m just very, very wary of it. Growing up in Upstate NY, EVERYONE is Italian (except me) and EVERYONE cooks their signature upstate “Italian” dishes. These include things like spiedies, which I was never a fan of even when I ate meat (marinated chicken always tasted too “jiggly” to me, I dunno) and chicken riggies, which my horrible sociopathic aunt used to serve at every barbecue. CHICKEN SHOULD NOT BE COVERED IN BABY-PINK SAUCE, OKAY? Vom.

Anyways, I saw this recipe over at Our Life In Food, which can I just say? It is so refreshing to see a low-carb blog that isn’t militant and chock-full of misinformation about what “paleo” means.*

The recipe can be found here, and following is my review:

PLEASE MARRY ME.

It’s textured, it’s got yummy fried cheese bits, it’s vegetarian AND gluten-free, and you get to slather everything in mozzarella and parmesan and marinara sauce. It really is a great little recipe that strikes a good balance between meatiness and still being veggie, and if you wanted, you could pack even more vegetables into it- zucchini, spinach, even some nice sauteed leeks would go well with it.

Definitely a make-again; my husband called it “fantastic” and I ate my entire portion in about three minutes.

Yay!

Here’s your unrelated pic:

OMG LOVE FOXES.

* I’m an anthropologist and you probably are not. Let’s just agree to disagree here.

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