Beef Stracotto

In a nutshell, cotto means cooked and stracotto just means extra cooked. I like to make things sound a little more complicated, don't I? :)

This dish was a nice remedy for the spring chill we had in Los Angeles last week.  I suppose it is an Italian version of beef stew, which is adopted from a new cookbook purchase, Italian Home Cooking by Julia della Croce.

The sauce is divine!  I specially liked the light flavor of lemon and cinnamon, and how it has just a tad of sweetness.  Make sure to eat it with mashed potatoes.  The photo above does not show much of the sauce because I took the picture after the sauce was gone.  Talk about food photography fail!

I used what I think is a decent bottle of Chianti from Trader Joes.   Choose a wine you like, something you'd want to drink with it.

The cooking process takes a long time so make enough for plenty of leftovers to have the next day.  Also, do not make this on a weeknight.  I repeat, do not make this on a weeknight.  Don't be like me and make your poor starving husband wait for dinner until 8PM.  The beef needs its sweet time to cook.  That's how you get that melt in your mouth tenderness.  If you speed up the process by increasing the heat, the beef will get cooked but you'll give your jaw a real work out. So plan to make this dish on the weekends.  Let it simmer while you do the chores, do laundry or watch a movie on the couch. Hey, that last one sounds like a great idea ;)

Beef Stracotto

3 pounds stewing beef, cubed
5 tablespoons extra-virgin olive oil
4 slices bacon, cut into small pieces
1 onion, chopped
5 cloves garlic, smashed
2 bay leaves
½ teaspoon dried marjoram
1 cinnamon stick
3 carrots, diced
3-inch strip of lemon peel
sea salt, or to taste
freshly ground black pepper
2 tablespoons all-purpose flour
3 tablespoons tomato paste
¾ cup good quality, full-bodied dry red wine, such as Chianti
1 tablespoon unsalted butter

Preheat oven to 325F.

Heat a Dutch oven over medium heat on stove top.  Add the bacon and saute until crisp.  Using a slotted spoon transfer it to a dish and set aside.

Using the rendered fat from the bacon, brown beef on all sides about 2 minutes each side.  Cook in batches, do not over crowd the pan! Add olive oil if there is not enough oil in the pan to brown the meat.  Transfer browned beef to the dish with the bacon.

Drain all but 2 tablespoons of oil then stir in the onion, carrots, garlic, lemon peel, bay leaves, marjoram and cinnamon stick.  Saute until vegetables are soft and aromatic , about 5 minutes.

Return beef and bacon back to the pan, then season with salt and pepper.  Sprinkle flour over the meat and stir to combine, coating all of the ingredients.  Add tomato paste and smear on the ingredients.

Add the wine and enough water to barely cover the meat.  Cover and bring to a simmer then transfer it to the oven to cook for about 2-3 hours.  Check and stir occasionally.  Check for seasoning as you go along.  Add water as needed maintaining a liquid level half the height of the meat.  

When meat is tender to your liking, remove from heat.  Omit bay leaves, cinnamon stick and lemon peel.  Serve over mashed potatoes.

My Heart is Full

Another Valentine's Day has come and gone.  How was yours? No matter which way yours was celebrated I hope it was something heartfelt.  

Ours was nothing over the top.  Just an exchange of thoughtfully written cards and lots of hugs and kisses in between.  And that's good enough for me.  I am not really the pink/red heart shaped balloon and chocolate  kind of girl.  And a fancy dinner is nice (heck, I love to eat!) but I wouldn't bat an eye on a prix fixe dinner that is overpriced for the day and where I would have to battle traffic to get to it.  I prefer a simple dinner at home and a rather less fraught celebration of romance.  It just feels more romantic for me like that.

Don't get me wrong.  If you are into Valentine's day and you went all out, that is a good thing.  What matters really is that at the end of the day your heart is full.  Mine just takes less effort to fill than those of others I suppose. On Valentine's day its the equivalent of a written-from-the-heart card.  My husband is good at that.  I like that he always choose cards that are almost blank and he writes his own words on it.  The message always make my heart melt.  They are so much more beautiful and touching than those cheesy wordings Hallmark make.

The idea of a special day for lovers is nice, but any day really is a good day to celebrate love.  Actually,   celebrate it everyday.  Don't pigeon-hole all that romance in one day.  In all 365 days (well, 366 days in 2012) do something heartfelt - a random hug, a kiss in the middle of doing chores, a note written on a whim, a "thinking of you" text message when you are apart, lots of I-love-yous (trust me, the feeling does not diminish even if you say it often), flowers for no reason, and many more.

   

P.S.  If you are jealous of the Louis Vuitton your friend got from her husband it does not mean anything other than that they have more money.   For some, Valentine's day is like a competition of who can be the most  romantic.  Get over it.  That is so high school.  

Now brace yourselves.  The forecast is that it is going to rain today.   It is dark outside as I write this post.  

This is my very first beef barley soup.  I never cooked barley before.  I never had celery root before.  I was a bit nervous of the outcome but something made me confident that this concoction was going to be good.  

And it was.

Make this soup today if you can.  It's perfect for the weather.  Then get the couch, the bed or anything comfy ready and sink in food coma with the one you love.

Beef Barley Stew with Mushrooms and Celery Root

1 tablespoon olive oil
1 tablespoon butter
2-3 pounds beef (chuck or tri tip), cut into chunks
1 large onion, chopped (about 2 cups)

3 cloves garlic, chopped
1 pound cremini mushrooms, quartered
3 14oz can beef broth or chicken broth

1/2 cup red wine
2 cups water
2 teaspoons dried marjoram
1 teaspoon dried thyme
3/4 cup pearl barley, rinsed very well

1/2 cup frozen corn

1 14oz can diced tomatoes

2 bay leaf
1 cup roughly chopped carrot
2 celery roots, peeled and chopped into 1 inch chunks
Freshly ground black pepper

Sea salt or kosher salt

Sour cream

In a Dutch oven heat olive oil in medium heat.  Add butter and melt.  Sprinkle salt over beef.

When butter stops bubbling add enough pieces of beef  and brown on all sides.  Do not crowd the pan.  Set aside browned pieces.

After browning the beef, remove all but 1 tablespoon oil being careful not to discard the browned pieces at the bottom.  Add the onions to the pan and cook about 5 minutes.

Add the mushrooms and increase the heat to high. Cook the mushrooms until they release their juices, about 3 minutes.  Add garlic and cook 1 minute.

Lower heat and add wine  Scrape the bottom of the pan making sure to get all the browned bits at the bottom.  Add the beef back to the pot, then the marjoram, thyme, bay leaves, broth and water.  Bring to a boil then lower heat.  Cover pot and simmer in low heat for 1 hour. 

Stir in rinsed barley, celery root, carrots, 1/4 teaspoon black pepper and the tomatoes with its juices.  Stir well to combine and increase heat  to bring to a boil.  Then cover and simmer over low heat for about 45 minutes to an hour.  Add corn in the last 15 minutes of cooking.

Ladle soup into bowls and top with a dollop of sour cream.

Sunday Supper : White Bean, Sausage and Spinach Soup

It's comfort in a bowl.  And if you were feeling under the weather like me, you should add a tablespoon (or two) of Tabasco sauce in your soup bowl.  It's an instant sinus relief!

Ingredients:

1 tablespoon olive oil

1 pound sweet Italian sausage (casing removed and crumbled)

1 tablespoon olive oil

1/2 medium onion (chopped)

1 cup carrots, chopped

1/2 fennel bulb, chopped

1 cup small pasta shells

2 cloves garlic (chopped)

1/2  teaspoon red pepper flakes

4-5 cups chicken stock

2 (14 ounce) can cannellini beans (drained)

1 teaspoon oregano

1 bay leaf

1 cups baby spinach

salt and pepper to taste

1 tablespoon red wine vinegar (or apple cider vinegar)

Preparation:

1. Heat the oil in a pan.

2. Add the sausage and cook until slightly brown and set aside.

3. Drain all but 1 tablespoon oil and add the onion.

4. Saute onion for 3 minutes then add carrots and fennel.  Continue to cook until vegetables are tender.

5. Add the garlic and red chili pepper flakes and saute for another minute.

6. Add the sausage, stock, beans, oregano, and bay leaf and bring to a boil.

7. Add pasta and simmer for 20 minutes.

7. Add the spinach, stir  and turn off heat.  There should be enough heat to cook the spinach.

8. Serve with country bread and a shaving of parmesan cheese if available.

Orzo Chicken Soup

This dish is a hybrid between congee and a good ole chicken noodle soup.  This recipe came about because I wanted to have congee but I did not have much time to cook it with rice.  At the same time I have some orzo in the pantry which I thought would substitute well, or at least give the good old chicken soup a new spin. 

What perfect timing this is in these days when colds and coughs are frequent as brought about by the ever confusing weather.  And what's a better cold remedy than chicken soup?  I tell you this soup brings instant relief!  Add the fact that it does not take much effort to make.  

Who would want to make something complicated on days when you are under the weather? 

The dish is simple as long as you have a few pieces of chicken, carrot, celery and onion.  Then use whatever spices you have in your pantry to kick it up a notch.  I love adding turmeric (and sometimes curry powder) to my soups lately.  Give turmeric a try, it gives nice color and good flavor.   Plus it's good for you.  It has healing powers you know.

Orzo Chicken Soup

1 tablespoon olive oil
1 lb chicken pieces with bones
1.5 quart chicken broth
water
2 stalks celery, sliced 1/4 inch crosswise
2 carrots, chopped
1/2 medium onion, chopped
2 cloves garlic, chopped
salt and pepper
½ teaspoons Turmeric
¼ teaspoons black  Pepper
¼ teaspoons Ground Thyme
1 teaspoons Parsley Flakes
1 bay leaf
Chicken base (optional)
16 ounces, weight orzo

Rinse chicken and remove the skins.  Place chicken in colander to remove excess water.
Heat a large heavy bottomed pan over medium-high heat.  Add the oil and soon as it starts to smoke, add the chicken legs.  Increase the heat to high and let chicken cook until no loner pink on the outside, about 10 minutes, stirring every few minutes making sure the meat does not stick to the pan. There should be very little liquid in it, you are basically cooking the chicken in its own liquid.
Add salt & pepper, and garlic.  Cook for one minute then add onion, celery and carrots.  Cook further until the the vegetables start to 'sweat', about 5 minutes.
Add the broth to the pan, adding water if it is not enough to cover all of the meat.  Add the turmeric, thyme, bay leaf, black pepper and parsley.  Add some chicken base if you want a more intense chicken flavor but it really should not need it.  
Bring it to a boil then lower the heat.  Simmer for about 30 minutes, or until the chicken in tender.
Add orzo and boil again until orzo is tender and done.
Serve topped with fresh cilantro or green onions.

Spring Chicken Stew

Last night, because it is spring ....

... because the weather was cooler than the last few days,

... because I have not blogged for more than a month,

... because I have new cute dishes that I was excited to use,

... because it was Mother's day,

... because I had some bokchoy in the fridge that were waiting to be cooked,

... because I love my family and I didn't care that I was cooking on Mother's day instead of just sitting pretty playing with my new Android phone,

I whipped up this delicious Spring Chicken Stew recipe I found on one of my mother-in-law's Better Homes and Gardens magazine.  It was easy to make, which is perfect for a lazy Sunday night.  It was a hearty and a comforting dish.  

This is a photo of  the dish from BHG:

Photo from BHG

and this is my version, taken by my new 8 megapixel LG G2X android phone:

Not a bad picture, it just does not look as appetizing as the the first one :)

Spring CHICKEN STEW

ingredients

1 lemon
2 lbs, chicken, (combination of legs and boneless thigh)
2 tbsp olive oil
8 oz. carrots, cut lengthwise
2 8 oz. can chicken gravy
2 tablespoon dijon-style mustar
3 heads baby bokchoy, quartered
2 red potatoes, quartered (optional)
Fresh Lemon thyme (optional)

directions

1. Finely shred peel from lemon; set peel aside. Juice lemon and set juice aside. Season chicken lightly with salt and pepper.

2. In Dutch oven heat olive oil over medium-high heat; add chicken. Cook 2 to 3 minutes or until chicken is browned, turning occasionally.

3. Add carrots, gravy and 1-1/2 cups water to Dutch oven. Stir in mustard. Bring to a boil and simmer for 5 minutes.  

4. Add potatoes and continue to cook until potatoes and chicken are cooked through and tender.

4. Place bok choy on top. Reduce heat. Cover and simmer 3 minutes or until vegetables are just tender. Add lemon juice to taste.

5. Ladle into bowls. Top with lemon peel and lemon thyme. Makes 4 servings.

adopted from Better Homes and Gardens

Spice Up Your Lentil Soup

I have been making lentil soup for the little peanut since she started on solid food.  She started from plain pureed lentils, then I added one ingredient at a time t until I was sure she did not have allergies to any of it.  I usually make one big pot and freeze them in containers to take for lunch to the babysitter's.   It's convenient and healthy, and so much better than the canned Spaghetti-O many parents resort to feeding their kids.  The truth is my daughter has not been fond of eating commercialized, preservative loaded toddler food.  She likes what we grown-ups eat, she likes flavors and at 2 years old she likes to try everything.  I am not trying to say she is a voracious eater as certainly there are days when she does not like to eat anything at all (as some toddlers do).  That's when I get stressed, force her to eat and oftentimes it results to melt downs.  But I learned that the best thing to do is to not mind her at all during dinner.  I try not to say stuff like, "yummy, it's delicious!"  or "good, you're eating" ...  It's more likely that she will finish her food if I ignore her and go about my own business.   And if she does not eat, I do my best to stay calm and not worry.  It's hard, but I read somewhere that kids will eat what they need when they need it.  I find it to be true.  Thankfully the little peanut always eats her lunch and that's why I try to pack as much nutrients as I can in the form of soups.

I often make this Lentil soup out of the cooked lentils I buy from Trader Joe's but using dried French green  lentils is also good.  Just boil the dried lentils in water until tender, about 20 minutes then proceed with the directions as follows.

Lentil Soup

1 package cooked lentils (from Trader Joes)
3 medium tomatoes, chopped
1 1/2 cup chopped carrots
1 cup chopped celery
1 medium onion, chopped
2 cloves of garlic, minced
2 tbsp EVOO
1 teaspoon turmeric
1 table spoon curry powder (If you are not into curry though just omit the curry powder and it will still be good.  )
1Quart chicken stock
Salt and pepper to taste

1. Heat olive oil in a heavy bottomed sauce pan. Add onions and cook until softened, about 5 minutes.  Add garlic and cook for 1 minute.  Stir in tomatoes and saute until it starts to breakdown.
2. Add carrots and celery,  saute until the vegetables start to sweat, about 7 minutes.  
3. Add salt and pepper, curry powder (if using) and turmeric.  Enjoy the aroma!
4. Pour in the chicken broth or stock and bring to a boil.  
5. Simmer for 5 minutes then add cooked lentils.  Bring to a boil then simmer on low heat until lentils are cooked to desired doneness.

Catalan Fish Stew with Pimenton Mayonnaise

It seems like I blinked, and the first two months of 2011 are over and gone.  What has happened in january and February?  I got a haircut. I found out I owe $1,800 in taxes.  The family went to Las Vegas for another boxing match - Donaire vs Montiel fight (Donaire won!).  We stayed at the Mandalay Bay where Sophia and I got complimentary tickets to watch The Lion King .  We stayed for the entire show and totally enjoyed it, Hoo-ray!  Well just that Sophia asked "what happened" about a hundred times during the show.  What else?   I can't recall much.  Time flies.

So March is here and in three weeks daughter and I will be going to the Philippines.  I am excited and nervous at the same time. DH will not be going with us and I miss him already.  Then I am stressed out on what to bring home - I have not even started shopping.  I have not been in the mood to go shopping, I guess because money is tight these days which is the reason DH is not going with us.  I am excited for the trip as Sophia will finally meet my parents.  On the other hand, I feel bad that the growing closeness between her and her Dad is going to be interrupted.  And I have so many other worries... Will she cry and look for her dad?  Can I handle her on my own?  What will my husband do while we are away?  What if she gets sick in the Philippines?  How is she going to handle the long flight?  I don't want to worry about all that... at least not right now.

Well I don't really know how to present this dish, so I'm going to cut right to the chase. Catalan Fish Stew with Pimenton Mayonnaise.  I don't know what is Catalan about it but it was pretty darn good.  My picky seafood eater husband liked it even though he had some sort of a stomach bug that day. He claims he'd have another bowl if not for his stomach problem.  But who knows, he's such a sweetheart he does not want to hurt my feelings by criticizing my cooking.

Catalan Fish Stew with Pimenton Mayonnaise

ingredients
1 1/2 lbs halibut fillets (or other white fish)
1 1/2 pound plum or roma tomatoes, cut in half crosswise
4 ounces sliced serrano ham or prosciutto, cut into thin strips
3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
2 garlic cloves
1 cup bottled clam juice
1/3 cup pitted green olives, chopped
salt and pepper
1/2 cup mayonnaise
1/2 teaspoon sweet Pimenton de la Vera (smoked Spanish paprika)

preparation

Cut fish into 2 inch chunks.

Next grate the cut sides of the tomatoes using a box grater, stopping when you reach the skin. You should end up with about 2 cups of tomato pulp. Heat 1 tablespoon of olive oil in a large deep skillet. Add the onion and half of the garlic and cook on moderate heat, stirring frequently until softened and just beginning to brown, about 5 minutes. 

Add the tomato pulp and cook over high heat until thickened, about 5 minutes.Add the clam juice and boil until reduced by half, about 5 minutes.

Add the serrano ham or prosciutto, olives, and fish and simmer over moderate heat. Stir occasionally and cook until fish is cooked through and the stew is thick, about 5 minutes more.

Meanwhile, mash the remaining garlic with a pinch of salt in a bowl using the back of a spoon. Whisk in the mayonnaise, pimenton and the remaining 2 tablespoons of olive oil. (This step can be done upto 2 days ahead).

Sorry for the bad positioning of the teaspoon.

Serve with crusty bread to soak up those delicious juices!

Beef Stew with Ale

On Valentines day I did not know what to make for dinner.  I did not feel like going out because I hate Valentine's Day crowd, the overpriced menu, and the long wait.  I thought of something easy and quick like steak, but I just made steak the day before so it was out of the list of choices.  Well actually there was no list of choices, come lunch time and still I had no clue what to serve my family.  I needed to come up with something special.... something to make my family feel the love.  I was feeling lazy and unadventurous that day but in the midst of my usual blog hopping I was able to get some inspiration which led to a spur of the moment decision to make stew.  That day I drove like a maniac, went to the market to buy the ingredients and hoped I would have enough time to do a 3-hour beef stew.  I was inspired by Elise's stew over at Simply Recipes and also the Pioneer Woman's stew.  I sort of cross referenced both recipes, I do that a lot.

But before proceeding,

first let me show the Valentines card my husband gave our 2 year old daughter.  Man, that's sweet!

Our daughter flashed the card to me with excitement when they got home.  At first I thought it was mine so I snatched it from her (I know, shame on me!).  Then my husband handed me mine.  Sorry I am not posting that, it's for my eyes only.

Now this.....

from me, for the loves of my life - a hearty beef stew cooked with lots of love!

The original recipe called for beef short ribs but I decided to use Trader Joe's tri-tip meat instead. I figured it would get tender quicker.  I used every short cut I know to cut down the cooking time. I am trying to serve dinner by seven thirty, you know.  So I browned the beef in big chunks then cut them afterwards.  I also added the vegetables right away so they get tender along with the beef, which shortened the time by about 30 minutes.  I actually like it when the potatoes gets mushy, and thickens the stew a little bit.

Beef Stew with Ale

INGREDIENTS

1/2 cup flour
2 Tbsp paprika
2 teaspoons smoked paprika
1 teaspoon cayenne
Salt
Freshly ground black pepper
3 pounds beef (tri-tip, stew meat, or beef short ribs)
4 strips thick-cut bacon, cut in 1 inch strips
1 medium onion, chopped
4 cloves garlic, finely chopped
1 bottle (12 oz.) brown ale
1 can (14.5 oz.) diced tomatoes
2 pounds red potatoes, unpeeled
1/2 pound baby carrots
2 tablespoons tomato paste
1 teaspoon brown sugar
1 cup water
1/2 Beef Bouillon cube
Minced Parsley (optional)


METHOD

Preheat oven to 350°. Combine flour, paprika, smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper in a large bowl. Dredge the beef in the flour mixture.

In a large Dutch oven over medium-high heat, cook bacon until fat renders. Transfer bacon to a plate and set aside.

Pour off all but 2 Tbsp of the bacon fat from pot then add beef. Notice the beef were in huge chunks. I was trying to save time in the browning process.

Brown beef on all sides.

Transfer browned beef to the bacon plate and reserve. Cool beef for a little while then cut them into smaller pieces.


Add the onion and 1/2 teaspoon of salt to the pot and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.

Add the ale and, using a wooden spoon, scrape up any browned bits on the bottom of the pan. It is called deglazing, the process of dissolving all the flavorful food particles stuck at the bottom of the pan.

Add tomatoes and their juices, tomato paste, brown sugar, reserved bacon, beef, carrots, potatoes, bouillon cubes and water. Increase heat to high and bring mixture to a boil. Cover and put in the preheated oven, and cook two hours. Make sure to check how it taste like and adjust seasoning as desired.  A lesson from Top Chef - always taste your dish!

This is how it looks like after 2 hours.  Next, do your best to spoon off any excess fat on top.

I also bought these pre-baked mini baguettes from Trader Joes which I thought would be perfect to serve with the stew. They only need about 5 minutes to crisp in the oven.

Serve the stew in bowls along with crusty mini French baguettes.

This is what they call comfort food.

And yes, dinner was served before seven thirty.

Thanksgiving Weekend

The Thanksgiving holiday sort of snuck up on us.  Last week I was eagerly waiting for it to come as I needed  a few days to catch up on sleep and some chores which were pushed aside when I got sick in the previous week.   All of a sudden it has come and gone... Nevertheless, we had a beautiful thanksgiving weekend so I cannot complain.  In fact I am very thankful in this holiday.  I have a beautiful family and we are happy and in good health.  I thank God every day for such blessings -- they are far more important in life than wealth and material things.  I am thankful that we have what we need.

Thanksgiving day was an all day buffet.  We did not get home until midnight and we were bloated from two parties we went to - his Mom's and my brother's.  At my mother-in-laws we enjoyed the traditional thanksgiving dinner: roast turkey, stuffing, green bean casserole, cucumber salad, ham, mashed potatoes, yams, cranberry sauce, and cheesecake.  There was plenty of food for a crowd of seven people so we get more food to take home. Yay!  My brother also prepared turkey but was accompanied by the usual Filipino food.  I don't remember each dish but there was also a lot of food there.

We skipped Black Friday shopping.  I think it's overrated anyway. I hate big crowds and how people get rude to get a hold of what they want. Also I do not have patience for long lines. Instead we took our dear daughter to see her favorite show on concert - Yo Gabba Gabba Live! As my husband says, "Pretty awesome to see Sophia so happy and excited, nothing could replace that. That was some of the best money I ever spent. DJ Lance Rock knows how to hype up the kids, let it never be said that there aren't any black superheroes!" I agree with him, I was almost in tears at the show seeing my daughter so happy... awed and almost speechless. It was such a wonderful feeling which made me forget about the $200 we paid for our tickets, not to mention the overpriced souvenirs we bought at the show.

Saturday was laundry day.  We did four loads at my grandma's (we thought we could visit and wash clothes at the same time).  Still there's more left to do next weekend.  By the end of the day I was tired and don't have the energy for an elaborate weekend dinner.  We have eaten thanksgiving dinner leftovers the night before so I had to come up with something quick and easy and hence this dish.  This is my usual go to dish - all you need is canelini, kale and sausage and tada!... comfort in a bowl!

White Bean and Sausage Saute

5 Italian Sweet Sauge

2 (14 oz) canelini beans

1 bunch kale, coarsely chopped

1 onion, sliced

1 teaspoon fresh parsley

1 teaspoon fresh oregano

2 cups tomatoes, diced

2 garlic cloves, minced

3/4 cup chicken broth

2 tablespoons olive oil

There is my daughter's hand - couldn't wait to get the beans!

Heat olive oil in a heavy bottomed skillet over medium high heat.  Brown sausage on all sides.  When firm, slice them into medallions and add back into the pan along with the onions.  Saute until the onions are soft and clear and the suasage are cooked through and no longer pink on the inside, about 5 minutes, then add garlic and saute for a minute.

Add tomatoes and herbs then cook until the tomatoes start to disintegrate, about 4 minutes.  Add broth and bring to a boil, then simmer for 5 minutes.  Add kale and salt and pepper to taste.  Cook until kale are soft but still has some crunch to it, about 5 minutes.  Add beans and simmer for about 3 minutes.

Other variations of this dish:
Tuscan Bean Soup with Shrimp

On a Soft Food Diet

I have been nursing a post oral surgery toothache and boy, it's been tough!  Although I did not expect it to be easy, wisdom teeth (all four!) extraction is one hell of a pain.  The procedure is not bad at all, but the recovery is a big discomfort.  But I am not complaining too much of the pain,  it's really about not being able to eat.  I miss eating a big chunk of meat and things crunchy.  I have not have a substantial meal for days now, making me weak and less able to think clear.  Yesterday I got ambitious and tried to chew on dumplings and little chopped pieces of chicken, and the next day the pain got even worse.  So today I went back to eating soft foods and I am glad there is a recipe called congee to help me get by.  Back in the Philippines my Uncle Ben used to cook this kind, we called it arroz caldo.  He would take a chicken from the backyard, butcher it and make one big pot of arroz caldo for all of us neighbors to share.  The chicken & rice would be simmering for hours, and although the chicken pieces is very few compared to the rice in the dish somehow I remember it to be the best I have ever had.  I remember how comforting it smelled, as if any pain or problem just melted away as my Aunt poured it into our bowls.... and that is what was in my thoughts as I cooked my quick & easy version.  It is a far cry from my Uncle's arroz caldo but it is good enough.  Besides if you are this sick and uneasy, it is really hard to make it though the long process to make the real congee.

Rice Porridge (Congee)
Serves 2

• Boil 5 cups of good chicken stock.  Get the best you can find, preferrably the organic free-range kind.
• Add 2 teaspoons of grated ginger.  Freezing a fresh ginger then grating it makes it so much easier.  Plus this is a good way of saving the rest of a big piece of ginger.
• Add 1 cup long grain rice and bring to a boil. Stir and reduce heat.
• Cook covered for about 1 to 1 1/2 hours at a bare simmer until it has the consistency of an oatmeal, stirring once in a while and more often towards the end.
• Add water or more chicken stock to thin if necessary.
• Serve topped with 1 teaspoon of Asian Sesame Oil, chopped green onions, and shredded chicken and/or poached or soft boiled egg.  For a perfect soft boiled egg,  cook egg in water at a BARE simmer, just when there there are little bubbles in the water, for about 10-12 mins - the whites will set but very soft.  Even easier is to simply crack the egg on top of the porridge and let it cook while it is still steaming hot.