Directions! Heat a large stock pot over medium heat and add the olive oil. Add a 1/4 teaspoon of the red pepper flakes, and saute for a few seconds. Add in the bacon, onion, salt, pepper and paprika and toss to coat. Cook until the bacon crisps and the onion softens, about 6 to 8 minutes. Stir in the garlic and cook for another minute.
Add in the soaked beans, water, stock and parmesan rind. Bring to a boil then reduce to a simmer and cook, stirring occasionally, until the beans are falling apart, most of the water is absorbed and the mixture is thick and creamy. Two hours should do the trick. If at any point, the stew seems to be drying out, add more water or stock.
Once the beans are tender, use an immersion blender to give the mixture a thicker consistency. Stir in the greens Use a potato mashed and smash some of the beans to give the mixture a thicker consistency. Stir in the kale, spinach and arugula, and toss in the remaining pepper flakes. Cook over low heat, stirring until the greens
If it seems too thick, you can add a bit of water or stock - however much you’d like to get to the consistency you desire. Stir in the kale and spinach. Toss in the remaining pepper flakes. Cook over low heat, stirring until the greens are wilted, about 5 minutes. Taste and season as desired, adding more pepper flakes, salt and pepper if you’d like. Finish with a squeeze of fresh lemon juice.
Serve immediately with parmesan and crusty bread! Freeze the leftovers (it makes a ton) and enjoy another day!
Slightly adapted from Bon Appetit.
From the Smitten Kitchen Cookbook
Cook!: Preheat your oven to 375 degrees. Prepare rice as directed.
Heat the butter and olive oil in a large, heavy skillet over medium-low heat. Add onions, sprinkle with salt and a little pepper, and cook until they’re tender and sweet, stirring occasionally, about 30 minutes. Add the kale ribbons, and cook until they wilt a bit, about 5 minutes. Stir together the onion-kale mixture, wild rice, and 1 cup grated cheese in a large bowl. Season to taste with additional salt and pepper, if needed.
Assemble!: Use 1 tablespoon butter to generously goat a 2-quart baking dish (or very large cast-iron skillet). Spread the wild-rice mixture into prepared gratin and pour broth over it. Sprinkle remaining cheese over gratin. Toss breadcrumbs with 1 tablespoon melted butter and salt and pepper to taste; sprinkle over cheese.
Bake for 30 to 35 minutes, or until a little bubbly and beginning to brown on top.
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Make caramel: Set a square of parchment paper over a medium-sized plate. Lightly butter or coat the parchment with a spray oil, just as an added security measure.
In a medium, dry saucepan over medium-high heat, melt your sugar; this will take about 5 minutes, stirring if necessary to break up large chunks. By the time it is all melted, if should be a nice copper color; if not, cook until it is. Remove from heat and stir in butter. It may not incorporate entirely but do your best. Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a simmer and melted again any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.
Pour out onto parchment-covered plate and transfer plate to your freezer. Freeze until solidified, which can take anywhere from 20 to 30 minutes in a decent freezer to 40 minutes in my terrible one.
Meanwhile, or when your caramel is almost firm, make your brownies: Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides. Butter the parchment or spray it with a nonstick cooking spray.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula.
Assemble brownies: When caramel is firm, remove it from the freezer and chop it into rough 1-inch squares. Gently fold all but a small amount of caramel bits into batter. Scrape batter into prepared pan, spreading until mostly even. Scatter remaining caramel bits on top. Bake in heated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
Cool thoroughly — a process that can be hastened in the freezer, which will also produce cleaner cuts — and cut into squares or other desired shapes.
Enjoy! And also, brownies from scratch are really easy. There’s no excuse for using a mix. None.
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For the dough:
For the filling
Make the dough: Mix flour and salt in a food processor. Add butter and shortening and pulse until combined. Add egg and water and pulse until a clumpy dough forms. Form a ball with the dough, flatten slightly, and chill in the refrigerator for at least 30 minutes.
Make the filling: Heat oil in a large skillet over medium-high heat. Season beef with salt; cook until browned, 8–10 minutes. Transfer beef to a bowl; set aside. Add bell pepper and onion to pan; cook until golden, 12–14 minutes. Add cumin, paprika, chile flakes, and white pepper; cook until fragrant, about 2 minutes. Add bell pepper mixture to bowl with beef; let cool.
Assemble! Heat oven to 375 degrees. Place parchment paper on a baking sheet. On a lightly floured surface, and using a rolling pin, roll out dough balls into 5” circles. Put dough on prepared baking sheet. Place about 3 tbsp. filling in the center of each dough circle. Fold dough in half over the filling, and seal using a fork. (Or you can pinch the dough to make a “rope” if you’re good at this. I’m not.) Brush empanadas with egg wash (1 egg beaten with a tablespoon or two of water). Bake until golden brown, 30 to 35 minutes.
Makes around a dozen empanadas.