Easy Sauteed Garden Kale

Adapted from In My Mother's Kitchen

Printable Recipe


Prep Time: 5 minutes  

Cook Time: 10 minutes

Serves 4

Ingredients

1 large bunch of kale (or other sturdy greens like Swiss Chard), stalks removed, rinsed, drained and coarsely chopped

2 tbsp olive oil

2 large cloves of garlic, minced

pinch or two of red chili pepper flakes

Directions

1. Heat the oil over medium heat in a large Dutch oven.  Stir in the garlic & red chili pepper flakes and cook until fragrant -about 1 minute.  

2. Add the greens, toss and coat well with the seasoned oil.  Lower the heat to low or simmer and cook, covered, stirring occasionally until tender (about 10 minutes).

Marinated Skirt Steak

Adapted from Campfire Cuisine: Gourmet Recipes for the Great Outdoors

Printable Recipe


Prep Time: 15 minutes  

Marinating Time: 2 hours on the counter to overnight in the fridge

Cook Time: 10 minutes

Rest Time: 5 minutes

Serves 2

Ingredients

1 skirt steak (flank or hanger steak are wonderful alternatives)

Marinade:

1 cup Manischwitz sweet red wine (or Port or other sweet red wine)

2 cloves garlic, minced

1/2 cup soy sauce

1/4 cup olive oil

1 tbsp Dijon mustard

Directions

1. Prepare the skirt steak by peeling off the thick membrane layer on both sides.  Cut off any extra fat or silvery membrane.   Cut into 2-4 pieces for easy grilling.  

2. Place all the marinade ingredients in a large bowl and mix well.  Pour into a large zip lock baggie and add the steak, making sure that both sides are covered with the marinade.  Seal and place on a rimmed cookie sheet...nothing worse than having to clean up spilled marinade!   

3. Allow the meat to marinate for at least two hours.  If you are leaving it in the fridge overnight, allow it to come to room temperature (at least 30 minutes) before grilling.  

4.  Prepare the grill, which should be very hot to sear the flavours & juices in (2 minutes per side).  Lower heat and continue to cook 3 minutes or so per side or until the steak is cooked to your liking.

5.  Place the cooked steak on a large platter, cover with foil and allow to rest for 5 minutes or so to become even more tender. 

Mellow Coconut Lamb Curry

Printable Recipe

Prep Time: 20 minutes  can be organized much earlier in the day or even the day before

Cook Time: 30-40 minutes

Serves 4

Ingredients

2 tbsp grapeseed oil

1 tbsp garlic, finely chopped

1 tbsp cumin seeds

1 tbsp coriander seeds, crushed (I do mine in my coffee/spice grinder)

1 tsp ground cardamom

1 tsp fennel seeds

1/2 -1 tsp masala (Bal suggests turmeric, I used her ginger masala)

8-10 fresh curry leaves

salt & pepper to taste

1lb/450g stewing lamb cut into 1-2" pieces

1 large eggplant, diced fine

1 cup unsweetened coconut

1 can (14oz/400g) fire roasted, diced tomatoes, drained

1 medium onion, cut in half lengthwise and thinly sliced

2 cups vegetable broth

1 hot green chili, seeded and finely chopped (optional, but the dish, while flavorful, is very mild in the heat department)

Directions

1. Organize and measure all your ingredients and line them up near the stove.  The initial cooking is quick, so you don't want to burn anything during the process.

2. Heat the oil in a large Dutch oven over medium high heat.   When the oil is hot add the garlic and stir for 10 seconds. Add the cumin seeds, coriander seeds, cardamom, fennel seeds, Masala, curry leaves salt and pepper and cook for another 20 seconds.    Stir in the lamb, making sure it's well coated with all the spices.  Cook for 5 minutes.  

3. Add the finely diced eggplant, toss and cook for another 5 minutes or until the eggplant softens.   Add the coconut, toss and cook for another 2-3 minutes.  

4.  Stir in the tomatoes, onions, vegetable broth and reduce the heat to low.  Cover and simmer until the lamb is cooked through and tender (about 20-25 minutes).  Taste for seasoning... this was when I added the chopped green chili and continued to cook for another 5 minutes or so without the cover. 

Serve with rice or couscous.  This time I steamed the couscous with turmeric and 2 smashed cardamom pods which gave it a gorgeous sunny colour and a delightful perfume, . 

Insanely Delicious Mac 'n Cheese with Kale

From fineCooking Magazine  My creation from Feb/March 2012 "Create Your Own Recipe"


Printable Recipe
Prep & Stove-top time: Baking time: 15 minutes
Serves 6  makes awesome left over lunches

Ingredients:
Topping:
1 clove garlic, minced
3-4 tbsp butter, melted
2 cups coarse bread crumbs - my favorite are Japanese Panko crumbs (this time I actually had made my own of whole grain bread crusts,  cut into cubes, pulsed in a food processor, toasted and kept in the freezer)
2 tbsp Parmesan cheese, finely grated
Cheese Sauce:
10oz/285g grated hard cheese (I used sharp white cheddar & aged Gruyere - half & half)
1 cup grated Asiago (fC choices include Feta, mascarpone & soft goat cheese)
Herbs & Spices - I chose 1 tsp Aleppo pepper & 1/4 cup flat leaf parsley, finely chopped
Pasta:
1lb/450g of your favorite little pasta - I chose small shells
Add-ins:  3 cups
I chose chopped & sauteed purple kale, because I had a ton left over from an earlier meal)

Directions:
1. Preheat the oven to 350°F/175°C.   Put up water to boil the pasta in a large Dutch oven over medium high heat.

2. Prepare all your ingredients - grate the cheeses, measure herbs & spices, collect pasta & and whatever add-ins you're in the mood for. 

3. Prepare the topping - In a medium sized bowl, mix the garlic with the butter and then add the breadcrumbs, toss well and set aside.

4. Make the cheese sauce - 

• Melt the butter in a heavy 4 quart saucepan over low heat.  
• Whisk in the flour, constantly whisking for 3 minutes or until the flour mixture froths and bubbles without coloring.  
• Slowly add the milk, continuing to whisk until the mixture is smooth - don't forget to get close to the edges of the pot.  It should have the consistency of thick cream (about 6 minutes).
• Raise the heat to medium and bring the sauce to a simmer, (tiny bubbles around the sides of the pan and gentle bubbling in the center) whisking constantly.
• Lower the heat again and gently simmer, stirring occasionally for 10 minutes.
• Turn off the heat and gently whisk in the cheeses, herbs and spices.
• Season to taste and keep warm.

5. Cook the pasta – Bring a large pot (Dutch oven) of water to a boil, Add salt, stir and then add the pasta.  Cook, stirring occasionally until al dente (usually 1 minute less than the package says).  Drain the pasta and return to the pot..

6. Add the "add-ins"- Add the cheese sauce to the pasta as well as whatever "add-ins" you prefer.  I added sauteed kale this time.  Stir gently to combine.  .

7. Baking: Transfer the pasta mixture to an 9x13" baking dish.  Scatter the top with the breadcrumb mixture.   Bake for about 15 minutes or until the top is golden and the pasta bubbles a bit around the edges.

Taste of the Forest Gemelli with Mushrooms & Pancetta

Printable Recipe

Prep/Cook time: 20 minutes

Serves 4

Ingredients

13 oz/375 g  gemelli (any short tubular or twisty pasta would be great too)

3-4 tbsp extra virgin olive oil

6oz/165g pancetta, coarsely chopped

8 oz/225g mushrooms (I like wild mushrooms or at least cremini or shitaki for this dish)

1 tsp fresh thyme leaves

1 large clove garlic, minced

juice & zest of half a lemon

handful of arugula

large pinch of red chili pepper flakes

Directions

1. Cook the pasta in boiling water with 1 tbsp salt. It should be al dente (about 7-8 minutes) and drain, reserving one cup of pasta liquid.

2. In the meantime, using a large skillet over medium high heat, saute the pancetta, using a touch of oil if needed.  Cook until some are crispy before adding the mushrooms and a bit more oil if needed. Add the garlic, thyme, red chili pepper flakes and lemon zest.   Toss and cook until the mushrooms brown well.   

3. Mix well and add the drained pasta to the sauce and toss.  Add the lemon juice, arugula (just enough time to bring out the flavour, wilt it a little, but still keep that glorious green) and, if needed some of the pasta cooking water and/or olive oil to get the consistency you like.  Taste for seasoning.  You might want to add more of chili peppers to give more heat to the dish. 

Gemelli with Goat Cheese, Sun Dried Tomatoes & Salsa Verde

Printable Recipe

Prep/Cook time: 20 minutes

Serves 4

Ingredients

13 oz/375 g  gemelli (any short tubular or twisty pasta would be great too)

3-4 tbsp extra virgin olive oil

3 oil packed anchovies, chopped

5-6 oz/150g goat cheese

4-5 sundried tomatoes (I prefer the ones in oil), chopped

5-6 dried black olives, pitted & chopped

Several tbsp salsa verde (exactly how much is up to you)

More chili pepper flakes if you want more heat than the salsa provides.

Directions

1. Cook the pasta in boiling water with 1 tbsp salt. It should be al dente (about 7-8 minutes) and drain, reserving one cup of pasta liquid.

2. In the meantime, get all the other ingredients ready to toss into the pasta pot once the pasta has drained. 

3. Mix well and add the drained pasta to the sauce and toss.  Taste for seasoning.  You might want to add more of the salsa or additional chili peppers to give more heat to the dish. 

It’s great with a simple green salad.

Salsa Verde

Adapted from Chatelaine Magazine

Printable Recipe


Prep time  5 minutes

Makes: 1 cup

 Ingredients:

2 garlic cloves
1 anchovy fillet
1/4 cup capers, drained 
zest from 1 lemon
2 tbsp lemon juice
1/2 cup olive oil
1 1/2 cups coarsely chopped, packed flat-leaf parsley

Directions:

1. Whirl garlic in a food processor until finely chopped. Add anchovy, capers, lemon zest and lemon juice. Pulse in olive oil just until combined. Add parsley and pulse just until slightly chunky, but not puréed. Use immediately or refrigerate in a sealed jar for up to two weeks.

Makes 1 cup

Ingredients:
2 large garlic cloves, peeled
1-3 anchovy fillet
¼ cup capers, drained 
zest from 1 lemon
lemon juice (at least 1/2 lemon)
½ cup olive oil
1 ½ cups coarsely chopped, packed flat-leaf parsley (adding some mint to make up the 1 ½ cups total is another delicious option)

1-2 pinches crushed red chili pepper flakes

Directions:

1. Whirl garlic in a food processor until finely chopped. Add anchovy, capers, chili pepper flakes, lemon zest and lemon juice. Pulse in olive oil just until combined. Add herbs and pulse just until slightly chunky, but not puréed. 

Use immediately or refrigerate in a sealed jar for up to two weeks.

Perfect tossed with pasta or on grilled or toasted baguette slices as bruscetta.   A dollop of salsa verde brightens up a simple salad or sandwich.   

Coconut Curry Rice & Lentil Soup

Adapted from Bal's Quick and Healthy Indian

Printable Recipe

Hands-on time: 10 minutes

Cooking time: 30-45 minutes

Serves 4-6

Ingredients:

2 tbsp grapeseed oil

1tbsp cumin seeds

1 tbsp Garam Masala (this time I used a mellow Kashmiri masala from Epices de Cru)

1 tsp ginger masala (see bottom for recipe)

8-10 fresh/frozen curry leaves

2-3 leeks, white & light green parts only, coarsely chopped

6 cups lamb broth (or vegetable broth for a vegetarian version)

1 cup brown rice (uncooked)

1 cup split red lentils (masoor dhal)

1 cup coconut milk

1 can (19oz/411ml) fire roasted diced tomatoes and their juice

1 beet, peeled and coarsely chopped

1 bunch beet greens, coarsely chopped

Shredded lamb from lamb stock prep (optional)

1 green chili, seeded and finely chopped (I used the Jalapeno pepper I had in the fridge)

¼ cup fresh cilantro leaves, chopped for garnish

Directions

1. Heat the oil in large Dutch oven or pot over medium high heat.  When the oil is hot, add the cumin, garam & ginger masala and curry leaves.  Sauté for 10-15 seconds, until fragrant and then add the leeks and sauté for 5 minutes or until they begin to soften.

2. Add the rest of the ingredients to the pot (except the cilantro leaves) and bring to a boil.  

3.  Reduce the heat to low and simmer covered until the rice and lentils are tender (about 30 minutes or so).

4.  Taste for seasoning.  If you’re like my Honey, who likes his soup thick, continue to cook uncovered until it’s the consistency you like.   I added a dried red chili pepper at this stage for more heat.

Serve in soup bowls and sprinkle with fresh chopped cilantro.   Great with Naan bread.

Ginger Masala

Makes ½ cup

Ingredients:

¼ cup ground cumin

2 tbsp ground coriander

2 tbsp ground ginger

1 tbsp garam masala

½ tsp salt

½ tsp pepper

Directions:

Combine everything in a bowl.  Store in a glass jar with a tight fitting lid.

Easy Lamb Stock

Printable Recipe

Hands-on time: 5 minutes

Cooking time: 1 – 1½  hours

Makes 8 cups

Ingredients:

2lb/950g lamb bones

12 cups water

1 leek, whole & peeled

1stalk of celery with leaves. Cut in half

1 large carrot, whole and peeled

1 tsp salt & pepper to taste

Directions

1. Place everything in large Dutch oven or pot.  The water should come to within 2” of the top of the pot.

2. Bring to simmer (just little bubbles around the sides of the pot) –Never to a boil. Then reduce heat to medium-low. This gentle heating ensures that the soup will remain clear.

3. Skim soup of fat and scum frequently. This usually takes about 30 minutes.  Pour the soup through a sieve into a large bowl and remove the lamb. 

4.  Return the soup and vegetables to the pot.   Continue to cook over low heat until reduced to 8 cups (about 1 hour). Taste for seasoning and add salt and pepper to taste.  Remove the vegetables.

5. Let the soup cool to room temperature uncovered until cool before refrigerating.

I like to fill medium sized zip lock baggies (2 cups of broth), lay them flat on a rimmed baking sheet and freeze them.  Once frozen they can be easily stacked file folder style and will take up much less freezer space than containers.