Greens with Cannellini Beans

Our farm share box has forced me to find another gem of a recipe.  We got a bundle of greens (kale and Collard) so not being a green food eater I really had to work on this one.  Found this in our Vegetarian Cooking for Everyone book. Not sure how this book ended up in my house where Bacon has a very special place in everyone's heart.

Ingredients

1 1/2 to 2 pounds of kale or mixed greens, stems and ribs removed.
Salt and freshly milled pepper
1 small onion finely diced
1 1/2 tablespoons olive oil
2 pump garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons chopped rosemary
1/2 cup dry white wine
1 1/3 cups cooked cannellini rinsed well if canned
Freshly grated Parmesan

Simmer greens in pot of salted water until tender about 10-15 minutes. Drain and reserve the water, chop the leaves.

In a large skillet saute the onion in the oil with garlic, pepper flakes and rosemary for about 3 minutes.

Add the wine and cook until its reduced to a syrupy sauce.  Add the beans, and greens and enough of the cooking water to keep the mixture loose.

Heat through, taste for salt and season with pepper and serve with a dusting of Parmesan cheese.  

Pumpkin Risotto with Prosciutto

I really like the salty taste the Prosciutto adds to the sweet pumpkin.

Ingredients

2 cups cubed peeled fresh pumpkin
3 cups low salt chicken broth
Olive Oil
1 finely chopped onion
3 cloves of Garlic minced
1 cup uncooked Arborio rice
1/4 cup white wine
1/4 cup of Asiago or Parmesan cheese
2 tablespoons minced fresh parsley
1/4 tsp salt
1/4 tsp pepper
1 ounce very thinly sliced Prosciutto

1 Steam pumpkin, covered, 15 minutes or until tender; set aside to cool

2.Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion, saute until translucent about 5 minutes, add garlic and saute for another 1-2 minutes. Add rice and whine cook about 1 minute or until liquid is nearly absorbed stirring constantly.  Add broth 1/2 cut at a time stirring constantly until each portion of broth is absorbed before adding the next. (about 20 minutes total) Stir in the pumpkin; cook 2 minutes or until thoroughly heated. Remove from the heat; stir in cheese and remaining ingredients.  Serve immediately. 

Creamy Chicken and Rice

Ingredients

• 1 tablespoon vegetable oil
• 1 1/4 pounds skinless, boneless chicken breast halves
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
• 1 1/2 cups water
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 cup uncooked regular long-grain white rice
• 2 cups frozen mixed vegetables
• 1/2 cup shredded Cheddar cheese

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2. Stir the soup, water, onion powder, black pepper and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes, stirring once halfway through the cooking time.
3. Stir in the vegetables. Return the chicken to the skillet. Sprinkle with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.