Nov 2022 Cooking Show

Mediterranean White Bean Soup
Source: Yumna Jawad
Ingredients:
1 TBS olive oil
1 Lrg onion chopped
2 garlic cloves minced
2-3 Lrg carrots chopped
2-3 celery stalks chopped
6 C veg broth
1 tsp dried thyme
½ tsp oregano
1 tsp salt
½ tsp blk pepper
3 15-oz canned white beans drained & rinsed
2 C baby spinach
Fresh parsley finely chopped, for serving
Grated parmesan cheese for serving

Directions:
In lrg pot or saucepan, heat olive over med high heat. Add onions & cook until onions are translucent, about 3-5 min. Add garlic, carrots, celery, thyme, oregano, salt & pepper, & cook for additional 2-3 min.
Add veg broth & beans, bring to a boil, reduce heat & simmer for 15 min to combine all flavors together.
Stir in spinach & continue to simmer until spinach wilts, about 2 min.
Remove from heat, sprinkle fresh parsley & grated parmesan cheese, if desired, & serve immediately.

Crispy Brussels Sprouts
Source: Joy the Baker
Ingredients
1 lb Brussels sprouts, ends trimmed & sliced in half
1/4 C olive oil
sea salt & fresh cracked black pepper
juice of half a lemon or splash of red wine vinegar
chopped fresh parsley
grated parmesan cheese
Directions
Trim ends of sprouts & cut in half. The cut side will create more space for that glorious browning & it’s always nice to see how Mother Nature made a whole-ass cabbage so tiny & cute. Admire all the inner layers because vegetables are actually so cool. All the little outside leaves that fluff off once the end is trimmed? Save those we’ll cook those, too.
Grab a skillet – a pretty big one that has a lid that fits cozy. Nonstick isn’t important and I haven’t tried this recipe in cast iron though I suspect it works just fine. Pour oil into the cold pan. It will feel like a lot of oil and you might be tempted to use less oil but don’t. Trust me on this one, ok? Add the halved Brussels sprouts to the pan with oil, cut side down in a single layer. Sprinkle the little leafy bits on top. Put the lid on the pan.
Place the cold pan with oil, Brussels, and the lid over med-high heat for 5-7 min. Don’t lift the lid. Don’t shake the pan – just let it all go. This is where the magic happens. The Brussels sprouts will create steam as they cook and that lid is helping them steam to tender all while the oil is heating & browning those little babies to golden. After 5-7 min, remove the lid, shake the pan around and allow the Brussels to pan fry uncovered for another 5 min. Test with a fork for doneness.
Remove the pan from the heat and toss in salt, pepper, lemon juice & parsley. Be generous. Be very cheffy about it. Optional extras: a spoonful of dijon mustard and brown sugar are glorious additions to the acid.

Roasted Kabocha Squash with Brown Butter, Marshmallows, and Pecans
Source: Freutcake
Ingredients
1 large kobucha squash
1 stick (½ C) salted butter
½ C chopped pecans
1C (or more) mini-marshmallows
salt and pepper
olive oil
Directions
Preheat oven to 400 degrees.
Carefully cut kobucha squash in half & scoop out and discard seeds. Slice into large wedges & remove skin. Dice & place kobucha pieces on a rimmed baking sheet. Drizzle with olive oil & sprinkle with salt & pepper.
Roast until squash is soft 30-45 min or until a fork can be inserted.
While squash roasts, toast pecan pieces in a dry pan until fragrant. Remove from pan & set aside.
In a small pot, melt butter over med-low heat swirling until the butter foams & begins to turn a light golden brown. Remove from heat.
Once squash is tender, remove from oven & drizzle with brown butter. Gently toss to coat each piece in butter.
Sprinkle with pecans & marshmallows.
Place under broiler for a few min (2-3) or just until marshmallows toast. Keep an eye on marshmallows as they can toast quickly depending on your oven.
Remove and serve warm.

Видео Nov 2022 Cooking Show канала CTAHR