Recipes Ideas from the Farm Kitchen
Tuscan Chickpea Soup with Swiss Chard
6 cups drained and rinsed canned chickpeas (three 19-ounce cans)
3 cups canned low-sodium chicken broth or homemade stock, more if needed
3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
4 cloves garlic, minced
1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
1 bay leaf Pinch dried red-pepper flakes
1 cup canned tomatoes in thick puree, chopped
1/2 cup tubetti or other small macaroni
1 teaspoon salt
1/2 pound Swiss chard, tough stems removed, leaves cut into 1-inch pieces
1/4 teaspoon pepper
Puree half of the chickpeas with 1 1/2 cups of the broth in a blender or food processor. In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Stir in the remaining 1 1/2 cups broth, the pureed chickpeas, whole chickpeas, bay leaf, red-pepper flakes, tomatoes, tubetti, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
Add the Swiss chard to the pot. Simmer until the chard is tender and the pasta is done, 5 to 10 minutes longer. Remove the bay leaf. Stir in the black pepper. If the soup thickens too much on standing, stir in more broth or water.
Chive Scrambled Eggs - Enjoy as a simple lunch or dinner when served with a bowl of steamed baby bok choy and rice.
1 teaspoon sugar
1/2 teaspoon soy sauce
1/4 teaspoon salt
2 teaspoons vegetable oil
1 cup chopped chives (1-inch lengths)
Beat the eggs, sugar, soy sauce and salt together in a small bowl until uniform in color. Heat a nonstick frying pan over medium-high heat, until hot. Add the oil and then the chives, sautéing until they're bright green and wilted. Pour the eggs into the pan and turn down the heat. Let this cook until you see the bottom of the egg go from translucent to opaque. Give it a gentle stir, scraping the cooked egg up off the bottom of the pan, with a spatula and allowing the raw egg to run underneath. Let this cook until the bottom layer turns opaque and stir again. Repeat until the egg has reached your desired doneness. Keep in mind that the egg will continue to cook a little after you take it off the heat.