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 :)

Shredded Brussel Sprouts

Growing up we didn't really eat brussel sprouts.  I think it was when I was on my own I started steaming them and then dousing them with butter.  They were pretty good.  Then I figured out cutting them in half and roasting them with olive oil salt and pepper was better.  I just found this recipe in the New Southern Living cookbook.  Shredded brussel sprouts.  Will said "these are brussel sprouts?!"  Yep they're pretty good. 

2 lb brussel sprouts
2 TBSP butter
2 TBSP olive oil
2 garlic cloves minced
1/2 small red onion minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup plus 2 TBSP red wine vinegar
1 1/2 TBSP light brown sugar
squeeze of fresh lemon juice, about a teaspoon

Rinse the brussel sprouts, remove any old leaves and thinly slice the brussel sprouts.  A mandolin slicer works great if you have one.
Heat butter and olive oil in a large deep skillet over medium high heat.  Add the brussel sprouts, onion and garlic.  Saute for about 8-10 minutes until the sprouts are tender.  Season with salt and pepper and transfer to a serving bowl.  Add the vinegar and brown sugar to the skillet and simmer for 30 seconds.  Pour over brussel sprouts.

Squeeze a little lemon juice over them and toss together. 

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

Vegetarian Jap Chae

Audrey has been begging me to make Jap Chae for weeks.  It is her birthday week so my mom and I made this and the Chicken with Pineapple fried rice for her birthday dinner.  

Jap chae is a Korean dish that dates back to the 17th century.  It is made of sweet potato noodles (dangmyeon) stir fried in sesame oil with various vegetables flavored with soy sauce and sweetened with sugar.  It is usually garnished with sesame seeds.  The hardest part about making this is cutting the carrots into little matchsticks.  I think the carrots are the best part though.  Crunchy and sweet.  It is really important to stir fry all of the vegetables separately even though it is tempting to throw them all into the pan together.  You want to keep the flavors and colors of each vegetable to themselves until you mix them with the noodles.  The noodles are a Korean glass noodles and almost disappear into the water when they are boiling.  Its pretty neat to see (or not to see haha).  Hope you love it! 

Ingredients:

1 bundle of potato starch cellophane noodles (at the Asian market it is called dangmyeon)
5 oz of fresh spinach
1/2 medium yellow onion, julienned
2 carrots, peeled and cut into match sticks
1/2 red bell pepper, julienned
8-10 fresh shiitake mushrooms, sliced
2 stalks green onions, sliced in 1.5” slices (green parts only)
2 cloves garlic, minced
Canola oil  (amounts will vary, please see directions)
soy sauce  (amounts will vary, please see directions)
sesame oil (amounts will vary, please see directions)
salt and pepper
2 tablespoons sugar
3 tablespoons toasted sesame seeds

Make the noodles:  Boil one bundle of noodles for 5 minutes until they are al dente.  Drain the noodles and do not rinse.  Add noodles to a large mixing bowl and cut them three or four times with kitchen shears.  Add 2 tablespoons of soy sauce and two tablespoons of sesame seed oil to the noodles and toss until the sauce is evenly distributed and set aside.
Using the same pot as the noodles, add just a little bit of water (2 inches or so) and boil the spinach for 1 minute.  Drain the spinach and let it cool just enough and then squeeze as much water out as possible.

 Massage the spinach with 1 teaspoon of sesame oil and a pinch of salt and pepper.  Really massage it don't be afraid to get your hands dirty here.  Add spinach to the large noodle filled bowl.

Heat a wok or large frying pan on high.  Add 1 teaspoon of canola oil and cook sliced onions for 2 minutes stirring them as they start to turn translucent.  Season with a 1/2 teaspoon of sesame oil and a pinch of salt and pepper.  Add the onions to the bowl of noodles.  Repeat the same process as the onions except reduce cooking times to 1  minute for the carrots, 2 minutes for the bell red pepper, 1 minute for the shiitake mushrooms, and 10 seconds for the green onions.

Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 2 tablespoons of sugar, and ½ teaspoon of ground pepper to the noodle bowl and use your hands to mix everything together.

Add 1 tablespoon of canola oil to the hot wok and add minced garlic.  Allow garlic to cook for a few seconds and add the entire bowl of  noodles and vegetables to the wok/pan.  Stir-fry everything for 2-3 minutes.  

Transfer noodles to a large serving platter and sprinkle toasted sesame seeds on top.  Serve warm or cold.  Enjoy!

Recipe adapted from  herbivoracious.com

Kimchi Fried Rice

Here is another delicious vegetarian dinner.  I usually think kimchi is too spicy for me unless I'm really in the mood for something spicy.  Really this dish is nothing but flavor.  The rice to kimchi ratio is perfect to tone down the heat of the kimchi but still has that great kimchi taste.  

Ingredients:
4 TBSP vegetable oil
4 cloves garlic, minced
5 green onions cut into 1″ lengths + 2 more thinly sliced
optional: 1 1/2 cup vegetables or tofu cut into very small pieces (already cooked is OK too)
6 cups cooked and refrigerated rice (day old is best)
1 1/2 cup drained and chopped kimchi (squeeze out most of the moisture)
1 teaspoon sesame oil
1 1/2 teaspoon Kosher salt
optional: chili paste like siracha if your kimchi isn’t spicy enough (kochujang paste is really good too)
optional: 1 fried egg per person (sunny side up, runny yolks)

Dry and cook the tofu/vegetables: If you are using tofu cut it into slices and press between paper towels or a kitchen towel to get as much moisture out as you can.  Dry tofu= better flavor and texture.   I fried the tofu in sesame oil and some soy sauce ahead of time.

Make the fried rice: Pre-heat your largest cast-iron skillet or wok over maximum heat. I have a large electric skillet that works great.  Add the oil, and immediately follow that with the garlic and the 1" green onions. Stir-fry for about 20 seconds.

Add the rice and toss to coat with the oil. Continue to fry over high heat, tossing only occasionally and mostly letting the rice stay in contact with the pan so that it has time to brown. Keep the rice in the pan as long as you can because the more brown crispy bits you develop, the more delicious it will be. You want to break the rice up somewhat but also leave some smallish clumps.

Finish the dish: Add the kimchi, tofu or vegetables, sesame oil, salt and optional chili paste and stir-fry for one more minute. (If using previously cooked vegetables, add them now too).
Serve immediately, topped with the remaining green onion and the fried egg if you are using it.
I also bought some Korean sushi rolls (kimbap) to serve with the rice.  
Serves 4

Wow!  Even Bailey liked it! 

Recipe adapted from Herbivoracious.com

Quesadilla with Mangos, black beans and swiss chard

While searching for recipes this week I tried to find some that would be easy and fast.  I have Audrey's choir concert tonight, work on Tuesday and Wednesday, Audrey's drama play on Thursday then work again Friday.  SO, I need quick and easy.  This recipe is a dressed up quesadilla.  Who doesn't like a quesadilla right?!  This took a little longer than I anticipated to make because of the prep and cooking of the chard but it was well worth it.  I would make the chard in the morning next time and have it ready for dinner time.

For the quesadilla:
8 tortillas small or medium (small is easier to flip)
3 cups swiss chard chopped
1 garlic clove chopped
2 mangoes cubed
1 jalapeno chopped
3 green onions sliced
1 can black beans, rinsed and drained
cheddar cheese or any favorite cheese
1 lime
kosher salt
pepper

For the garnish:
cilantro
tomatillo salsa store bought
avocado

Take chard off of the stems, rinse, dry, chop and set aside.  Drain and rinse the beans and set aside.  Cube the mangoes, chop the jalapeno, green onions, and garlic.  Set aside.  Saute the chard in a little oil, add the chopped garlic, salt and pepper and a few squeezes of lime juice. Cook 3-4 minutes until wilted.  Set aside. 
Toss the mango cubes with a little lime juice and a sprinkle of salt.  Assemble the quesadilla with cheese, chard, beans, jalapeno, green onions and mango.  Grill on both sides until cheese is melted and it looks brown and delicious.  Top with Avocado, cilantro and serve with the tomatillo salsa.  Ole!

Recipe adapted from loveandlemons.com

Coconut rice, black beans, fried plantains, mango salsa and avocado

Meatless Mondays

We try to go meatless a few days a week.  One of Wills favorite things is coconut rice. This is a great dish for kids too.  They love the mango's, rice and beans. To add some heat for the adults there is the mango salsa.  Plantains are kind of like a starchy banana and not as sweet.  Try to find a ripe plantain if you can.  The coconut rice reheats really well and the salsa can be made a day ahead so this dinner can be thrown together in 15 minutes if those elements are done ahead of time.

Serves 4

Rice

2 cups Basmati Rice

1 13oz can coconut milk
2 3/4 cups water

Salsa

1 ripe mango, cubed
1 to 2 jalapeno or Serrano pepper seeded and roughly chopped
1 clove garlic, thinly sliced
1/3 cup finely diced red onion
1 handful cilantro
1/2 teaspoon Kosher salt

For the Dish

2 TBSP  vegetable oil
2 ripe plantains, peeled and sliced into 1/4″ thick coins
Kosher salt
2 cups cooked black beans, heated, seasoned with salt (or if you like, with garlic, onions, etc. to your taste)
2 ripe avocado, sliced
1 ripe mango, cubed (get 2 mangos if you really like mango)
1 handful cilantro
flaky sea salt
1 lime cut into quarters

First make the rice:  Either in a rice cooker or using your stove top method add the 2 cups of rice, 1 can coconut milk and 2 3/4 cups water.  Cook the rice.

Make the salsa.  In a food processor add the mango, jalapeno, garlic, red onion, cilantro and kosher salt.  Pulse for about 10 seconds.  You want it to have a somewhat chunky texture.  Taste it and add salt and pepper if you think it needs it.

Put the dish together.  Peel the plantain.  Score the outside of the peel with a paring knife to make peeling the plantain easier.  Slice into 1/4 inch coins.

Heat oil in a large skillet over medium heat.  When the oil is shimmering add the plantains in a single layer.  Fry for about 3 minutes until they are brown then flip and fry for another 2 minutes they should be brown and tender.  Sprinkle with kosher salt.

Slice the the avocado and cube one mango and set aside.  Cut lime into quarters and tear cilantro from stems and set aside.  

Divide the rice into 4 bowls and top with beans, salsa, mango, avocado, cilantro and plantains.  Squeeze lime quarters over the finished plate as desired. Delish!!

Recipe adapted from Herbivoracious.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