Sunday Suppers

Celebrating that spring and summer ritual…
Sunday Suppers.
Convivial al fresco camaraderie.
Porch and patio dining…
…or soggy in-door spirits.
Whether a buffet, nouvelle or rustic style.
A great time for great food.
Enjoy the Menu Shoppe finds
Enjoy relaxing weekends.
Black Soybean Risotto with Spinach
1 (15-ounce) can black soybeans, rinsed
5 cups organic vegetable broth
2 (6-ounce) packages fresh baby spinach
2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon butter
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped peeled fresh ginger
2 garlic cloves, minced
1 cup uncooked Arborio rice
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
Bring broth to a simmer in a medium saucepan (do not boil).
Keep warm over low heat.
Heat oil in a large saucepan or Dutch oven over medium heat. Add onion; cook 5 minutes, or until tender, stirring occasionally. Add rosemary, ginger, and garlic; cook 2 minutes, stirring frequently. Add rice–cook 3 minutes, stirring constantly. Stir in 1/2 cup broth, salt, and pepper; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in Parmesan cheese and beans. Add spinach in batches, stirring constantly until spinach wilts. Stir in butter.
Organic Chicken and White Bean Stew
Uniquely a spring and summer stew.  Great for Sunday Supper get togethers
2 whole cooked chicken breasts–from 2 rotisserie chickens, preferably organic–
boned, skin removed, cut into planks
3 cans (15.5 oz each) great Northern beans, rinsed
6 cups lower-sodium fat-free chicken broth, organic
8 Roma tomatoes, halved, seeded
1 3/4 lb baby spinach
4 slices thick-cut bacon, diced
1 cup chopped onion
1/4 cup chopped shallots
3/4 cup chopped carrots
3/4 cup chopped celery
8 cloves garlic, minced
2 tsp chopped fresh thyme
3/4 tsp salt
1/2 tsp freshly ground black pepper
2 1/2 tbsp extra-virgin olive oil
Olive- or vegetable-oil cooking spray
Heat oven to 350°F. In a bowl, toss tomatoes with
1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down. Bake until soft and skins shrivel, about 30 minutes. Heat a large pot over medium heat. Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes. Stir in onion and half the minced garlic. Add carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes. Add beans–cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil. Reduce heat to medium. Simmer, uncovered, about 15 minutes.
Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.)
Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Cook shallots, stirring often, until they begin to brown, 2 to 3 minutes. Add the rest of the garlic and cook 2 to 3 minutes more, until lightly browned–transfer mixture to a bowl. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add spinach in handfuls, turning with tongs to cook evenly. Cook until wilted, 2 to 3 minutes. Stir in remaining 1/4 tsp salt and 1/8 tsp pepper and remove from heat. Divide stew (reheated if made ahead), then spinach, among 8 shallow bowls. Lean 2 tomato halves against spinach and spoon some shallot mixture on top. Serve.
Mango Bread Pudding
A pithy and piquant dessert…and for a get-together supper.
2 large mangoes, pitted, peeled, and cut into 1/2-inch cubes, or two 10-ounce bags frozen mangoes, thawed
6 slices country bread, cut into 1/2-inch cubes (about 6 cups)
3 large eggs
4 tablespoons salted butter
2 cups whole milk
1/2 cup heavy cream
1/3 cup sugar
2 teaspoons vanilla extract
2 teaspoons ground cardamom
1 teaspoon ground ginger
Preheat the oven to 350F.
Butter a 9-by-11-inch ceramic baking dish. In a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for about 4 to 5 minutes.  In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended. Combine the mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes. Bake for 45 to 50 minutes, until bubbly and brown. Serve warm but not hot, with whipped cream or vanilla ice cream.
If it’s on the menu…the Menu Shoppe has it covered.
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