When times get tough, the tough get cheap:
Fettucine with roasted mushrooms, pine nuts and herbs
wild mushrooms, sliced
2 T. pine nuts, toasted
handful of parsley or other herb, chopped
pinch of red pepper flakes
lemon juice, to taste
pecorino or P-R cheese (optional)
Preheat oven to 375 F. Combine mushrooms with salt, pepper and olive oil. Roast for 25 to 30 minutes or until mushrooms have caramelized. When mushrooms are done, add herbs, red pepper flakes and lemon juice. Toss together with pasta and serve.
Swiss chard, kielbasa and bean soup
3 T. olive oil
1 lb. kielbasa or other smoked sausage, sliced
1 onion, diced
2 carrots, diced
2 cloves garlic, roughly chopped
1 lb. Swiss chard or other greens, stems removed and reserved, greens coarsely chopped
3 potatoes, peeled and diced
1 to 1 1/2 cups cooked beans (canned is fine if you don’t want to bother with dried)
5 to 7 cups bean cooking liquid, water or stock
salt, to taste
pepper, to taste
In a large soup pot, heat 1 tablespoon oil over medium heat. Brown the kielbasa, stirring often, for 5 minutes. Remove from the pot. Pour off excess fat. Add remaining oil, along with the onion, carrots and garlic. Saute for 8 minutes, stirring often.
Add chard stems, potatoes, water or stock or bean cooking liquid, salt and pepper. Bring to a boil.
Add beans. Cover the pot and simmer over low heat for one hour.
Add greens and kielbasa. Stir. Simmer for an additional fifteen minutes. Check seasoning and serve immediately.
The usual recipe — 1 cup rice, 9 cups Chinese chicken stock (basically the stock I used from making Hainanese chicken rice last year*), 3 eggs lightly beaten, some sliced ginger and a dash of white pepper. Garnishes include chopped scallions, chili paste, shredded ginger, sesame oil, mushroom soy and white pepper.
*I had frozen a couple of quarts of chicken stock from that batch and used the last of it tonight.