Kale, Mushroom and Cranberry Saute

Kale, kale, kale!!!  I'm on a kale kick.  I am absolutely loving the Farmers Market salad from True Foods.  It is absolutely delicious.  We have been making kale chips at home and they disapear as fast as I make them.  When I saw this recipe in Giada's new cookbook, I had to try it.  Its quick, easy, and oh so yummy.  

Ingredients:

2 TBSP unsalted butter, at room temp

1 TBSP olive oil

1 large or 2 small shallots, thinly sliced

1 medium leek, thinly sliced and rinsed

8 ounces cremini or button mushrooms, sliced

kosher salt

freshly ground black pepper

12 oz kale, stemmed and coarsely chopped

1/4 cup low sodium chicken or vegetable broth

1/3 cup dried cranberries

This is a leek.  Chop off the root and the dark green parts of the leaves.  Only use the white and very light green part.

Leeks have a mild onion like flavor.

De stem the kale before you give it a rough chop.

In the largest skillet you have heat the butter and olive oil over medium heat.  Add the shallots, leek, mushrooms, 1tsp salt and 1/2 tsp pepper.  

Cook for about 8 minutes until the vegetables are soft.  

Add the kale and cook until it is all wilted.  It looks like a ton of kale but it cooks down to nothing!  Cook for about 6 minutes.   

I think its easier to use tongs to turn the kale.

Add the broth and the cranberries.  Scrape up the brown bits that are sticking to the bottom of the pan.  Season to taste with salt and pepper.  That's it!

Pretty colors remind me of the holidays :)

Lemon Roasted Cauliflower

I'm always looking for new ways to make the same ol' veggies.  Here is a tasty twist for cauliflower! 

1/3 cup finely chopped shallots
1/4 cup butter melted
1/4 cup finely chopped fresh parsley
2 garlic cloves, minced
1 TBSP lemon zest
1 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1 large cauliflower florets cut off of core

Preheat oven to 375 degrees.  Stir together first 8 ingredients in a large bowl.   Stir in the cauliflower.  Place cauliflower pieces on foil lined baking sheet and roast for 1 hour or until tender.  That's it! 

Penne with Vodka Cream Sauce

No more Prego!  Try this homemade vodka cream sauce with penne.  You will think you forgot something this recipe is so easy.  I have had this recipe for 10 years now and its one of my favorites.  Use a decent brand of vodka.  A cheap vodka will ruin this sauce.  If you can get San Marzano tomatoes you will notice a sweeter and less acidic taste. 

Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 28 oz can crushed tomatoes, cento or san marzano brand 
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, chiffonade
Parmesan cheese freshly grated

Heat a large sauce pan over medium heat.  Add the olive oil and butter.  Once the oil is hot add the shallots and cook for about 2 minutes before adding the garlic.  Cook the shallot and garlic for an additional 1 minute.

Add the vodka and reduce heat to medium low.  Reduce down until there is about 1/2 cup of liquid left.  Add the chicken stock and crushed tomatoes.  Simmer on low heat for 15 minutes.  Season with salt and pepper.

In the mean time cook your pasta according to direction on the box.  Turn the heat off of the sauce and add the heavy cream.

Stir the cooked pasta into the sauce and garnish with basil and Parmesan cheese. 

Recipe adapted from Rachel Ray