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 :)

Roasted Asparagus

Oven roasted asparagus.  I like the skinny asparagus because the tips get nice and crispy when they are roasted in the oven.  Add a little squeeze of lemon after taking them out of the oven for an extra little kick of flavor. 

Ingredients:
1 bunch fresh asparagus
Olive oil
kosher salt
freshly ground pepper
lemon (optional)

Preheat oven to 400 degrees.  Wash the asparagus and cut off the ends about 3 inches from the bottom. 

The ends are tough and chewy so we definitely want to cut them off.  Spread the asparagus out on a baking sheet and drizzle with olive oil.  Sprinkle with about 1-2 tsp of kosher salt and 1 tsp of freshly ground pepper. 

Roast in oven for 10-15 minutes and tips are a little crispy.  Squeeze a little lemon juice over the asparagus if you desire. 

Tomato Basil Bread Side Dish

Well it happened again.  We ate this before I could take a picture of the final product!  Earlier this year I got the new Weeknights with Giada cookbook.  It hasn't let me down yet!  This is a great side dish.  Something different than just bread and butter.  In the cookbook it is called a bread pudding but that is just weird to me.  I think of bread pudding as a dessert.  This is a savory bread dish.  Its really good so try it!!

Ingredients:
1/2 multi grain loaf (8 oz) cut into 1/2 inch cubes
1/3 cup olive oil
1 large or 2 small shallots, thinly sliced
2 garlic cloves minced
1 pint cherry or grape tomatoes, halved
kosher salt and freshly ground pepper
1 packed cup chopped fresh basil
1 1/2 cups grated Parmesan cheese
7 large eggs, at room temperature
1 cup whole milk

Preheat oven to 375 degrees and be sure that the rack is in the center of the oven.  Butter or spray pam into a 9x13 glass baking dish and add the bread cubes.  Set this aside. 

Over medium high heat in a large skillet, heat the olive oil.  Add the shallots and garlic, stir constantly and cook for about 1 minute. 

Add the tomatoes, 1 tsp salt and 1/4 tsp pepper.  Cook for about 2 minutes. 

Remove the pan from the heat and add the basil.

oops a little blurry!

 Pour this tomato mixture into the bread cubes, add the Parmesan cheese and stir together. 

yayy for cheese!

  In a large bowl, beat the eggs, milk, 1 tsp salt and 1/2 tsp pepper until well blended.

 Pour this mixture over the bread and toss gently to coat. 

Bake for 25 to 30 minutes until it is slightly puffy and golden brown.  Cool for 5 minutes then cut into wedges to serve. 

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! 

Cranberry Almond Rice Pilaf

If you need a simple but tasty side dish this is the recipe for you! 

Ingredients:
1 cup long grain rice
2 cups chicken broth
1/3 cup dried cranberries (such as craisins)
1/3 cup slivered almonds
2 TBSP butter

Place all ingredients in rice cooker and let it do its thing.  If you don't have a rice cooker ask for one for your birthday!  No really, if you don't have a rice cooker place all ingredients into a saucepan and bring to a boil.  Once it is boiling reduce heat to low and cover with a lid.  Simmer for about 15 minutes or until all liquid is absorbed.  Fluff rice with a fork and serve.

Roasted Beets and Sauteed Beet Greens

I didn't think I really liked beets but we got some from a Farmers Market basket the other day so I was kind of forced to make them.  I know the best way to bring out the flavor in most veggies is to roast them.  Its no different for a beet.  These are definitely not the canned beets your parents tried to get you to eat when you were a kid.  These are delicious.  The greens are also amazing.  Together its a perfect pairing.  The beets are sweet and the greens just a little bitter.  I just realized I didn't get a picture of the gorgeous beets before I chopped them all up.  I will have to add next time I make this dish. 

Ingredients:
1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped shallot (optional)
salt and pepper to taste
1 tablespoon red wine vinegar or orange juice (optional)

Roast the beets:

Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. 

Make the greens:  When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and shallot, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Add the red wine vinegar or orange juice last.  

When the roasted beets are cool to the touch you can remove the skins.  Slice the beets and serve on the greens.  

Recipe adapted from Allrecipes.com

Oven Roasted Green Beens

When I was growing up I use to love eating a can of green beans.  I loved green beans.  In a can.  Then I discovered the world of roasting vegetables.  I love roasted vegetables!  Carrots, brussel sprouts, asparagus, squash, its all so good roasted in the oven.  I made these roasted beans as a side dish for Christmas dinner last year.

Serves 6

Beans:
1 lb green beans, stems trimmed
extra virgin olive oil
fresh herbs (such as thyme, oregano) chopped, or dried Italian seasoning
kosher salt
freshly ground black pepper

Crumbs:
2 TBSP butter
1 garlic clove, minced
3/4 cup fresh* breadcrumbs
1 TBSP fresh parsley chopped

Preheat the oven to 375 degrees.

Make the bread topping:

*to make fresh breadcrumbs, tear a piece of bread and put into a food processor.  You can trim the crust off if you prefer no crust. 

Pulse until the bread becomes fine crumbs.

In a small skillet melt the butter over medium heat.  Add the minced garlic, bread crumbs and parsley.  Cook, stirring for 3-5 min until the crumbs are lightly toasted.

Roast the beans:  Line a sheet pan with parchment, foil or a Silpat.  (I can't live with out my Silpats)  Arrange the trimmed beans on the sheet pan in a single layer.  Drizzle the beans with olive oil and give them a toss to coat.  Sprinkle the beans with fresh herbs, salt and pepper, and then top with the bread crumbs. Roast in the oven for 20-25 minutes (depending on how big the beans are) until they are tender crisp.  Arrange beans on a platter and serve.

Recipe from Linda Martin @ Sweet Basil Cooking School