Recipes Included On This Page Black-Eyed Peas with Greens Braised Fennel with Mustard Greens Braised Venison Chops Ala Art Braised Winter Greens With Roasted Beets and Cipollini Onions Breakfast Hash Brown Bacon Casserole Broccoli, Pasta & Parmesan Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Black-Eyed Peas with Greens Recipe By : Cooking Light, MAY 2003 Serving Size : 9 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups vegetable broth 3 cups water 2 cups fresh black-eyed peas 2 tablespoons butter 2 cups finely chopped red onion 6 cups coarsely chopped Swiss chard -- (about 1 pound) 1/2 teaspoon pepper 1 tablespoon hot pepper vinegar -- (such as Crystal) Combine first 3 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Remove from heat. Heat butter in a large skillet over medium-high heat. Add onion; sauté 5 minutes. Add Swiss chard and pepper. Sauté 3 minutes or until wilted; stir in vinegar. Add onion mixture to peas; stir. Yield : 9 servings (serving size: 1 cup) Source : Cooking Light, MAY 2003. Formatted by Chupa Babi in MC: 10.25.06 For a more peppery flavor, use turnip or mustard greens in this recipe. Contributed to the FareShare Gazette by Chupa; 6 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 4g Fat (39.9% calories from fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 751mg Sodium. Exchanges: 1 Grain(Starch); 1 Fat. * Exported from MasterCook * Braised Fennel with Mustard Greens Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 3 pounds fennel -- (3 large bulbs), tops removed and sliced crosswise into 1/4-inch strips 1 1/2 teaspoons salt 1 teaspoon cracked black pepper 1/2 cup white wine 1 bunch mustard greens -- washed, stemmed and julienned In a large skillet, heat olive oil over low heat. Add the fennel, salt and pepper. Cook, stirring frequently, until the fennel is light brown around the edges and soft, 15 to 20 minutes. Pour in the wine. Turn up the heat and cook until the wine is evaporated, 8 to 10 minutes. Add the mustard greens and cook, stirring until wilted. Serve immediately. Source : www.justvegetablerecipes.com Formatted by Chupa Babi in MC: 10.25.06 Contributed to the FareShare Gazette by Chupa; 4 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Braised Venison Chops Ala Art Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sherry 1/2 cup dried cranberries 8 venison chops 1 cup flour 1 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons vegetable oil 1/2 cup water 8 ounces shitake mushrooms -- sliced 1/2 cup sweet onions -- finely diced 1 teaspoon dried sliced garlic 1/4 cup butter Soak dried cranberries in sherry at least 30 minutes. Dredge chops in flour seasoned with salt and pepper. Brown quickly in oil. Do in batches, if necessary. Return all chops to the pan and add 1/2 cup of water and simmer until tender. Chops should not be overcooked or they will get tough. In a separate pan, bring butter to temperature and sauté mushrooms, onions, and dried sliced garlic until just tender. Pour sherry and cranberries over the chops and cook alcohol off. Remove chops and make sauce by adding vegetables and butter. Simmer 3 minutes. Check seasoning and adjust as necessary. Pour some sauce over chops before serving. Serve remainder in a gravy boat or pitcher. Contributed to the FareShare Gazette by Art; 15 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 397 Calories; 22g Fat (59.1% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 656mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 4 1/2 Fat. * Exported from MasterCook * Braised Winter Greens With Roasted Beets and Cipollini Onions Recipe By : Chef GERRY HAYDEN of Aureole Restaurant Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 bunches purple kale 1 bunch red Swiss chard 2 bunches mustard greens 2 bunches small golden beets with tops 2 bunches small red beets with tops 2 bunches small chiogga beets with tops 3/4 cup extra-virgin olive oil Salt and freshly ground black pepper 24 cipollini onions -- peeled 4 ounces salted butter -- (1 stick) 3 shallots -- peeled and minced 2 tablespoons chives -- chopped See Onion Notes Preheat the oven to 350 degrees F. Submerge the kale, chard, mustard greens and beet greens in water; agitate to remove any dirt. Drain greens; cut out large ribs and tear leaves into large pieces. Wash the beets and place in an ovenproof dish, coat with 2 tablespoons of the olive oil and season with salt and pepper. Cover the dish with foil and roast for about 1 1/2 hours or until the beets give no resistance when pierced with a fork. Remove from the oven and let cool. Peel and quarter the beets, keeping each variety separate. Heat 2 tablespoons oil in a heavy-bottomed ovenproof pan; add onions and sauté over medium-high heat until both sides are golden brown. Place pan in oven and cook until onions are tender, about 10 minutes. Remove from pan and reserve. (Recipe may be prepared to this point one day in advance.) In a large, shallow, heavy-bottomed saucepan, lightly brown the butter over medium-high heat, stir in the minced shallots and sweat them. Add all the greens to the pot, season with salt and pepper; stir until all the greens are coated with butter. Cover and reduce heat to medium. After two minutes, remove the lid; the greens will have rendered some of their liquid and wilted. Add the chiogga and red beets to the greens with 1/4 cup of the olive oil and heat the beets. Add the golden beets and cipollini onions next; heat and season to taste with salt and pepper. Spoon the roasted beets and winter greens onto a decorative platter and garnish with chopped chives. Serves 10 Source : Chef GERRY HAYDEN of Aureole Restaurant Formatted by Chupa Babi in MC: 10.27.06 Recommended Wines: 1997 Millbrook Proprietor's Special Reserve Chardonnay Hudson Valley 1997 Miles Vineyards Pinot Noir Finger Lakes Contributed to the FareShare Gazette by Chupa; 28 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 16g Fat (96.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Vegetable; 3 Fat. * Exported from MasterCook * Breakfast Hash Brown Bacon Casserole Recipe By : Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups frozen hash brown potatoes -- thawed and divided Black pepper 2 bunches green onions -- chopped 1 pound bacon -- fried and crumbled -- divided [Reserve 2 or 3 tablespoons of the bacon grease.] 2 cups cheddar cheese -- shredded and divided [can use more] 12 ounces evaporated milk -- (1 can) 8 large eggs 2 teaspoons salt 1 teaspoon black pepper 1 cup parmesan cheese -- shredded Can be made the night before, covered with foil and refrigerated until ready to cook. If so, add 5 minutes to the initial cooking time. Set oven to 350 degrees. Spray a 9-x-13-inch baking dish. Drain the hash brown potatoes on paper towels to remove any excess liquid from them. Layer HALF of the hash brown potatoes in the bottom of the dish, then sprinkle with black pepper, then HALF of the chopped onion, then HALF of the cooked bacon, then half of the cheddar cheese. Repeat the layers. In a small bowl combine the eggs with evaporated milk and salt and pepper; add the reserved bacon grease to the milk and egg mixture and then pour it evenly over the potato mixture. Cover with foil and bake for 50-55 minutes. Uncover and bake for another 10 minutes, sprinkle with shredded cheese and bake until the cheese begins to brown. If you like, you can turn the broiler on for the last couple of minutes but watch the dish carefully if you do. Let sit for about 10-15 minutes before slicing. Contributed to the FareShare Gazette by Art; 17 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 620 Calories; 48g Fat (71.4% calories from fat); 38g Protein; 6g Carbohydrate; trace Dietary Fiber; 310mg Cholesterol; 1916mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Non- Fat Milk; 6 1/2 Fat. * Exported from MasterCook * Broccoli, Pasta & Parmesan Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 2 garlic cloves -- crushed 2 cups cooked broccoli 1/2 teaspoon red pepper flakes 2 cups cooked pasta 3/4 cup Parmesan cheese Salt and pepper to taste Heat the olive oil in a large heavy pan and saute garlic until golden brown. Add the broccoli to the pan, shaking and stirring for five to ten minutes or until heated through. Sprinkle with the red pepper flakes. Add the pasta and stir until heated through. Turn onto a platter and toss with parmesan. Season to taste with salt and pepper. Makes two to four servings depending on how hungry you are. Contributed to the FareShare Gazette by Jennie; 8 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 561 Calories; 31g Fat (48.5% calories from fat); 24g Protein; 50g Carbohydrate; 6g Dietary Fiber; 24mg Cholesterol; 601mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 4 1/2 Fat. Back to Braised Winter Greens With Roasted Beets and Cipollini Onions Art's Notes: Cipollini Onions (Pronounced chip-oh-LEE-nee) This is a smaller, flat, pale onion. The flesh is a slight yellowish color and the skins are thin and papery. The color of the skin ranges from pale yellow to the light brown color of Spanish onions. These are sweeter onions, having more residual sugar than garden-variety white or yellow onions, but not as much as shallots. The advantage to cipollinis is that they are small and flat and the shape lends them well to roasting. This, combined with their sweetness, makes for a lovely addition to recipes where you might want to use whole caramelized onions. These can be a little difficult to find as they are not as popular. Specialty markets and grocery stores will have them but even that may be spotty availability. They are harvested in autumn and may not be easily available year round (or may be quite expensive in other seasons). If you can’t find cipollini onions, large shallots work well as a substitute. BUT TO MY SURPRISE, I ALSO FOUND THE FOLLOWING: Often called cipollini onions for their oniony appearance and flavor, cipolline are actually the underground bulb of grape hyacinth, a flower native to Italy. Cipollini bulbs are small and flat, and are usually harvested in the fall, and are available primarily in specialty markets through winter and early spring. AND FROM THE WASHINGTON POST: Wednesday, October 6, 2004; Page F06 Belle cipolline (chee-po-LEE-neh; often spelled cipollini) are the grape hyacinth bulbs we've come to know as the onions that look like dainty flying saucers -- and ones that appears with flying-saucer frequency at grocery stores. Although some large, squished-looking American-grown specimens have cropped up at Whole Foods Markets of late, for example, true Italian heirloom varieties are rarely more than two inches across, and come in colors of white, yellow and red. Small cipolline, also referred to as Borettana or wild onion, feel more delicate and more moist to the touch than a regular onion, and taste creamier when cooked. In Italy, they are pickled and used in salads; in the United States, you'll find the small ones jarred more frequently than the fresh. The fresh ones are available in late summer and fall. WHAT TO LOOK FOR: Oniony disks with thin, less-papery skins and, curiously, not too much heft. Avoid cipolline that look as though the bulb has shrunk slightly and pulled away from its skin. HOW TO STORE: In a cool, dry place with good air circulation, and, like other onions, far away from the potato bin. HOW TO PREPARE: Rich and sweet, cipolline hold their shape well when they are braised or caramelized, and complement any roast meat in a most appealing manner. They are just the right size for kebabs. Because of their high water content, cipolline may take a bit longer to cook even though they are small. Peeling them without gouging the tender flesh takes a little patience. Cook them over a slow heat, because high heat can make them bitter, and they're too dear to be treated that way. -- Bonnie S. Benwick Back to Braised Winter Greens With Roasted Beets and Cipollini Onions Page Index

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