I have to admit I am not the best when it comes to using all our eggplant. I found this recipe for eggplant pizza and thought I would give it a try. It was delicious. I am not normally one for breading and frying but it was really good. (You can also bake the
Here is the RECIPE.
Thursday, August 30, 2012
Wednesday, August 1, 2012
Delicious Breakfast (or Dinner) Skillet with Green Onion Home Fries
OK, this is from a Williams-Sonoma catalog. And it is good. I made this for dinner last night. If you're feeding kiddos, you might want to substitute mild Italian or breakfast sausage for the chorizo, because it is quite spicy. But Bri and I loooved this. Enjoy!
2 Tbs. unsalted butter
2 Tbs. vegetable oil
1 1/2 lb. small potatoes
4 green onions, white and green portions, thinly sliced on the bias
Kosher salt and freshly ground pepper, to taste
1 lb. Mexican chorizo, casings removed
1/2 yellow onion, diced
1-2 large bunch chard, stems and ribs removed, leaves cut into strips
1 red bell pepper, roasted, seeded and cut into strips (I used canned roasted red peppers to cut down on time)
1 cup shredded white cheddar cheese (or whatever you have)
6-8 farm fresh eggs
Boil potatoes until just tender. Drain and cool. As soon as you can handle them without burning yourself, quarter them.
In a 10" nonstick fry pan over med-high heat, melt butter with 1 Tbs. oil. Add potatoes; cook, stirring occasionally, until browned and crisp, about 10 minutes. Add green onions, salt and pepper; cook, stirring constantly, 1 minute more. Remove from heat; cover with foil.
Position rack in upper third of oven; preheat oven to 500 degrees.
In a 12" nonstick fry pan over med-high heat, cook chorizo, crumbling with wooden spoon, until browned, 5-6 minutes. Drain on paper towels. Wipe out pan. Return pan to med-high heat; warm 1 Tbs. oil. Cook yellow onion, stirring occasionally, until softened, about 4 minutes. Add chard; cook, stirring occasionally, until tender, about 5 minutes. Add chorizo and bell pepper; cook 1 minute. Stir in cheese.
Crack eggs over chorizo mixture, spacing them evenly; season with salt and pepper. Transfer pan to oven; bake until eggs are just set, 5-6 minutes. (If not setting, turn on your broiler for a min.) Serve immediately with home fries. Serves 6.
2 Tbs. vegetable oil
1 1/2 lb. small potatoes
4 green onions, white and green portions, thinly sliced on the bias
Kosher salt and freshly ground pepper, to taste
1 lb. Mexican chorizo, casings removed
1/2 yellow onion, diced
1-2 large bunch chard, stems and ribs removed, leaves cut into strips
1 red bell pepper, roasted, seeded and cut into strips (I used canned roasted red peppers to cut down on time)
1 cup shredded white cheddar cheese (or whatever you have)
6-8 farm fresh eggs
Boil potatoes until just tender. Drain and cool. As soon as you can handle them without burning yourself, quarter them.
In a 10" nonstick fry pan over med-high heat, melt butter with 1 Tbs. oil. Add potatoes; cook, stirring occasionally, until browned and crisp, about 10 minutes. Add green onions, salt and pepper; cook, stirring constantly, 1 minute more. Remove from heat; cover with foil.
Position rack in upper third of oven; preheat oven to 500 degrees.
In a 12" nonstick fry pan over med-high heat, cook chorizo, crumbling with wooden spoon, until browned, 5-6 minutes. Drain on paper towels. Wipe out pan. Return pan to med-high heat; warm 1 Tbs. oil. Cook yellow onion, stirring occasionally, until softened, about 4 minutes. Add chard; cook, stirring occasionally, until tender, about 5 minutes. Add chorizo and bell pepper; cook 1 minute. Stir in cheese.
Crack eggs over chorizo mixture, spacing them evenly; season with salt and pepper. Transfer pan to oven; bake until eggs are just set, 5-6 minutes. (If not setting, turn on your broiler for a min.) Serve immediately with home fries. Serves 6.
Friday, July 27, 2012
Kale Pasta
Since I am also not normally a big fan of kale I am always on the lookout for new recipes. I found this one today and it was delicious. The whole family loved it. The recipe isn't exactly low fat! I like it for many reasons but one is that you incorporate the water the kale was steamed in into the sauce so the kids are getting the vitamins from the kale even if they aren't eating the actual pieces of kale. I used leftover chicken form a whole chicken I roasted earlier in the week. I feel like this is a good base recipe and you could do some much with it. Next time I would definitely add garlic and more black pepper...I may even try mushrooms or red peppers. Try it out!
1 bunch kale, stemmed and chopped
1/2 cup water
2 tablespoons red wine vinegar
1 pinch sea salt
6 ounces skinless, boneless chicken breast, diced
3/4 cup heavy whipping cream
2 tablespoons butter
1/4 teaspoon ground black pepper
1 (3 ounce) package grated Parmesan cheese
Directions
Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.
Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.
1 bunch kale, stemmed and chopped
1/2 cup water
2 tablespoons red wine vinegar
1 pinch sea salt
6 ounces skinless, boneless chicken breast, diced
3/4 cup heavy whipping cream
2 tablespoons butter
1/4 teaspoon ground black pepper
1 (3 ounce) package grated Parmesan cheese
Directions
Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.
Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.
Sunday, July 1, 2012
Awesome Kale Pesto!
I'm not really a kale lover, so I'm always looking for a new recipe that I might like. I found one that the whole family loved! This is from Cook's Illustrated.
Kale and Sunflower Seed Pesto for Cheese Ravioli
Ingredients:
2 garlic cloves, unpeeled
1 1/4 - 1 3/4 pounds Cheese ravioli
Salt and pepper
2 cups chopped kale leaves
1 cup fresh basil
1 1/2 ounces Parmesan cheese, grated (3/4 cup)
1/2 cup toasted sunflower seeds
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
Directions:
WHY THIS RECIPE WORKS: Raviolis are a convenient weeknight dinner, but because they trap so much water during cooking they can wash out and dilute any sauce that is served with them. To solve this problem, we created some thick, concentrated pestos. These robust sauces loosen and dilute to the proper consistency when mixed with cooked raviolis. As an added benefit, they match the convenience of the store-bought raviolis with which they can be served.
Fresh or frozen ravioli may be used.
1. Bring 4 quarts water to boil in large pot. Add garlic to water and cook for 1 minute. Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking. Peel and mince garlic.
2. Add ravioli and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain ravioli and return to pot.
3. Pulse garlic, kale, basil, Parmesan, sunflower seeds, and red pepper flakes in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. With processor running, slowly add oil until incorporated. Season with salt and pepper to taste.
4. Add 1 cup pesto to ravioli and gently toss to combine, adding 1 tablespoon cooking water at a time, as needed, to adjust consistency. Serve, passing remaining pesto separately.
Kale and Sunflower Seed Pesto for Cheese Ravioli
Ingredients:
2 garlic cloves, unpeeled
1 1/4 - 1 3/4 pounds Cheese ravioli
Salt and pepper
2 cups chopped kale leaves
1 cup fresh basil
1 1/2 ounces Parmesan cheese, grated (3/4 cup)
1/2 cup toasted sunflower seeds
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
Directions:
WHY THIS RECIPE WORKS: Raviolis are a convenient weeknight dinner, but because they trap so much water during cooking they can wash out and dilute any sauce that is served with them. To solve this problem, we created some thick, concentrated pestos. These robust sauces loosen and dilute to the proper consistency when mixed with cooked raviolis. As an added benefit, they match the convenience of the store-bought raviolis with which they can be served.
Fresh or frozen ravioli may be used.
1. Bring 4 quarts water to boil in large pot. Add garlic to water and cook for 1 minute. Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking. Peel and mince garlic.
2. Add ravioli and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain ravioli and return to pot.
3. Pulse garlic, kale, basil, Parmesan, sunflower seeds, and red pepper flakes in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. With processor running, slowly add oil until incorporated. Season with salt and pepper to taste.
4. Add 1 cup pesto to ravioli and gently toss to combine, adding 1 tablespoon cooking water at a time, as needed, to adjust consistency. Serve, passing remaining pesto separately.
Thursday, June 21, 2012
Greens Greens and more Greens
Decided to do something a little different with the braising greens last night that I thought I would share....I rendered some bacon to use for sauteing (can use oil/butter instead) and sauteed garlic, half a lemon sliced into thin slices, red pepper flakes. After 2 minutes, I added the greens and cooked for 2 minutes, added salt/pepper and 1/2 tbsp of sugar. I used about a cup-cup 1/2 of chicken stock, covered and cooked for 20 minutes on med-med/low. Came out real nice with a lemon-y kick. I added bacon in after and tossed it with some olive oil. Nice side.
Monday, June 18, 2012
Summer Reading
Also wanted to mention 2 cookbooks that I have used and love....Plenty (amazing veg recepies) and Tender, father's day gift and my new veg torah.
Would love other rec's.....
Would love other rec's.....
Early Summer Greenery
We got some of those fresh Garlic Scapes last week and I used them in a pesto with a little different twist. I used about 6 scapes, 1/3 cup of Pistachios, 1/3 cup of parm, some salt and pepper and oil to make my pesto. I grilled some chicken and just tossed it in the pesto....Also got some real nice Broccoli. I sauteed some garlic in a pan with oil and added the Broccoli to put some color in it. I took last nights white wine and used the last of it to braise the Broccoli for about 10 minutes. I zested some orange and lemon and tossed it at the end then sprinkled some red pepper flakes because I like it hot!
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