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[hobbit-kitchen]

Beans & Greens

Ingredients:

1 bunch OR 1 bag fresh greens of choice, approx. 12 oz (ex. collard, turnip, mustard, escarole...kale, if you must), cleaned and chopped or torn

1 small onion, finely diced

5 cloves garlic, peeled and minced or crushed

3-4 Roma tomatoes, rinsed and chopped (reserve juice and seeds for broth)

8 oz (1 cup by volume) dry beans picked, rinsed, and soaked, overnight in cool water OR 1-2 hours in boiling water

1.5 Tablespoons dried Italian seasoning (rosemary, thyme, oregano, marjoram, etc.)

2 links smoked sausage of choice, sliced into bite-size pieces

(Optional) 3-4 pieces bacon of choice (ex. turkey, beef, pork), cut into small pieces

Cracked black pepper and red pepper flakes, to taste

3 Tablespoons water plus 3 Cups boiling water

Method:

In a large, cold pot, add the sausage and (optional) bacon, and the 3 Tablespoons of water.

Turn on the heat on to Medium and allow the meat to cook, stirring frequently. When the water has evaporated, add the onion, tomatoes with their juice, and the garlic.

Cook the vegetables and the meat together for about 5 minutes, stirring often. Then, add the Italian seasoning and black pepper to taste.

Add the beans after draining off soaking water. Stir everything well, then add 1-2 Cups of boiling water until the beans are covered. Reserve additional boiling water.

Adjust heat to Medium High and bring the beans to a boil. Once boiling, reduce heat to Medium Low and cover with a lid.

Allow the beans to cook on Medium Low for approx. 1-2 hours, stirring occasionally to prevent sticking.

Add additional hot water as needed to keep the beans covered.

When the beans are soft, taste for seasoning and adjust if needed.

Add the greens and stir them in carefully.

Cover the pot again and allow the greens to cook for approx. 10-20 minutes, until they are wilted and softened to preference.

Taste and adjust seasoning a final time. Serve hot. Feeds 3-4 with leftovers.

recipe shown with collard greens, navy beans, beef sausage, and bacon. served with garlic knots.

[hobbit-kitchen]

Somewhat Simple Baked Chicken

Marinade:

1 Tablespoon dried mixed herbs (rosemary, thyme, parsley, savory)

1 Tablespoon garlic powder

1 teaspoon each salt and black pepper, or to taste

1 teaspoon olive brine (optional)

Juice from 0.5 a cleaned, fresh lemon, plus the cut-up fruit

2 teaspoons red pepper flakes

2 Tablespoons olive oil or other cooking fat of choice

To Cook:

In a large bowl, mix the marinade. Add the cut up lemon.

With a knife or fork, put holes in the chicken pieces of cook's choice. Immediately add the chicken to the marinade.

Using clean (gloved, optional) hands, gently toss the chicken to coat on all sides with the marinade.

Cover the bowl with a lid, foil, or cling film and place it back in the refrigerator to marinate for 45 minutes, up to 4 hours.

Preheat oven to 395 F (convection)

When ready to cook, prepare a shallow baking pan or tray with non-stick spray or a small amount of cooking oil.

Place the marinated chicken pieces and the lemon onto the prepared surface, leaving space between pieces. Use a spatula to add any marinade in the bowl to the chicken pieces.

Bake for 20-60 minutes, depending on thickness and bone-in or boneless choice. Safe temperature is 165 F internal.

Recipe pictured using bone-in, skin-on chicken thighs (because they were on sale).