Chicken, Kale and White Bean Stew

2 T olive oil

2 cloves garlic, minced

1 cup onion, chopped

1 cup celery, chopped

1 cup carrot, chopped

1 bay leaf

1 tsp dried thyme

2 - 15-oz cans white beans, drained and rinsed

4 cups kale, chopped

8 cups broth/stock (I used 4 cups chicken and 4 cups vegetable)

2 cups cooked chicken, chopped

Salt and pepper to taste

In a large stock pot, heat 2 T olive oil. Saute onion and garlic for 4 to 5 minutes, or until translucent. Add carrots and celery and cook for another 4 to 5 minutes. Add bay leaf, thyme, beans, kale and stock/broth and bring to a boil. Lower to a simmer and cook for about 30 minutes, or until vegetables are tender. Add chicken and cook 10 minutes more, seasoning stew with salt and pepper to taste.  Remove bay leaf before serving.

Can be made a day ahead and refrigerated – gets better day after day. Water can be added to refresh broth.

For a vegetarian version – simply omit chicken and use only vegetable stock.

Photo courtesy of bestrecipebox.com

Cranberry Nut Pie

2 cups fresh cranberries

1 cup sugar

1 cup light corn syrup

¼ cup water

2 T butter

4 eggs

1 cup chopped walnuts

1 cup chopped pecans

1 tsp vanilla

1 eight inch pie crust – refrigerated/frozen/homemade

In a heavy saucepan, bring cranberries, sugar, corn syrup and water to a boil then lower to a simmer, stirring frequently for 10 to 12 minutes until sauce has thickened.  Remove from heat and add butter, stiring till melted. Let mixture cool for 15 to 20 mins.

Preheat oven to 400 degrees F.

In a large bowl, beat 4 eggs with vanilla. Add a bit of the cooled cranberry to the mixture and stir. Then stir in the remaining cranberry mixture. Fold in chopped nuts. Pour into the pie shell and bake for 30 minutes or until the filling is firm. Cool to room temperature.

Serve with vanilla ice cream or whipped cream if desired

Adapted from a recipe in The New York Times