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Posts Tagged ‘kale’

Anchovies? Yes, anchovies. I found this recipe in my new favorite cookbook High Flavor, Low Labor. When I first saw anchovies on the ingredient list, I turned the page and just kept looking. I’ve never tried anchovies, they just always seemed like they would be gross. However, J.M. Hirsh convinced me otherwise. And he was right! They melt into the greens and all that’s left is a great meaty flavor that goes perfectly with kale. Now I have to find something to do with the rest of the anchovies.

1 large bunch of kale

olive oil

3 oil packed anchovies

2 cloves of garlic, minced

1/4 to 1/2 teaspoon red pepper flakes

grated zest of 1 lemon

parmesan cheese

salt and pepper

Wash and roughly chop or tear the kale (bite size pieces). Heat the olive oil in a large sauce pan or deep skillet over medium high heat. When hot add the anchovies, garlic, and red pepper flakes. Saute until the anchovies break down and form a paste (this takes just a few minutes).

Add the kale (and a little water – about a 1/4 cup), cover and reduce the heat to medium. Cook about 8 minutes or until the kale is tender and all the water is about gone.

Add the lemon zest and parmesan cheese, taste for salt and pepper. Serve over small pasta or  smashed potatoes.

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I love quinoa, and I’m always looking for new recipes, and new ways to use it. This is adapted from a recipe in the Moosewood Restaurant cookbook, an oldie but goodie. This was a great way to use some of my local basil, corn, and bell peppers. Make sure to toast the pine nuts before adding them, toasting them makes all the difference. Yum!

1 onion, chopped

3-4 cloves of garlic, minced

olive oil

1 bell pepper, any color – or even a mixture

2 tsp ground cumin

2 tsp ground coriander

1 cup quinoa

1 2/3 cup water

1 1/2 cups corn kernels (about 2 ears)

1/2 cup chopped fresh basil

sea salt and pepper

1-2 Tbsp toasted pine nuts

In a large pot saute the onions and garlic in the olive oil for about 5 minutes, or until soft. Add the bell peppers, cumin, coriander and cook for 2-3 more minutes.  Add the quinoa, water, and corn and bring to a boil. Cover, lower heat, and cook for 20-30 minutes, or until the quinoa is tender and all the water is gone. Stir in the basil and season with salt and pepper. Serve topped with the toasted pine nuts.

I served this with some local kale (sautéed with garlic and red pepper flakes), tomatoes, and watermelon. Another cheap, easy, local meal.

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By now we have all heard the reasons to eat local (better for us and the environment). However, many people still think it’s too expensive.  It doesn’t have to be. This dinner is one of many examples of a cheap and healthy meal, and it happens to be 100% local. Typically the meat will be the biggest purchase, so if you’re on a budget: eat less meat. You can choose either smaller portions, or fewer “meat” meals, or both.

This meal took about 20 minutes to make. Quick and easy. The kale: sautéed with some garlic till tender. The potatoes: roasted with olive oil, salt and pepper. The eggs:scrambled. The salad: tomatoes, basil, fresh mozzarella, olive oil, white balsamic vinegar. Simple and yummy! Like I’ve said before when you start with super fresh local ingredients you don’t need to do much to it to make it an amazing meal.  The most expensive part of the meal, the local wine -Bald Head Red from Duplin Winery (yum!)

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Saturday: Pasta with Spicy Sausage and Broccoli

Sunday: Kelly’s Split Pea Soup and Flax Biscuits

Monday: Leftovers

Tuesday: Leftovers

Wednesday: Quinoa Salmon Burgers with Parsnip Fries and Kale

Thursday: Oven Braised Lentils

Friday: Leftovers

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Saturday: Ole Turkey Tacos

Sunday: Lemon Millet Patties with BBQ Navy Beans and Cabbage Salad

Monday: Leftovers

Tuesday: Chile Rubbed Tilapia with Roasted Broccoli

Wednesday: Spicy Black Eyed Pea Stew with Sautéed Kale

Thursday: Leftovers

Friday: Leftovers

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I love simple dinners like this. This pan sauce is really good too, and very easy to make. The recipe is from Cooks Illustrated.

2 steaks (sirloin works well)

1 small shallot, minced

1 tsp brown sugar

1/4 cup dry red wine

1/4 cup broth

1 bay leaf

1 1/2 tsp balsamic vinegar

1/2 ts Dijon mustard

1 1/2 Tbsp butter (Earth Balance for dairy-free)

1/2 tsp fresh thyme, minced

Heat heavy-bottomed, 10-inch skillet over high heat until very hot, about 3 minutes. Meanwhile, season both sides of steaks with salt and pepper.

Lay steaks in pan, leaving 1/4-inch of space between each; reduce heat to medium-high, and cook without moving until well browned, about 4 minutes. Using tongs, flip steaks; cook 4 minutes more for rare, 5 minutes more for medium-rare, and 6 minutes more for medium. Transfer steaks to large plate and tent with foil to keep warm.

Add shallot and sugar to same skillet, over medium high heat; cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds. Return skillet to high heat, add wine, broth, and bay leaf; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 3 tablespoons, about 4 minutes. Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme and season to taste with salt and pepper. Remove bay leaf, spoon sauce over steaks and serve immediately.

I served this with some roasted potatoes and kale sautéed with garlic.

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Saturday: Red Lentil Dal with Cabbage and Cilantro Salad

Sunday: Singapore-Style Noodles with Shrimp and Flourless Chocolate Cake

Monday: Leftovers

Tuesday: Orecchiette with Bacon Tomato Sauce, Mixed Greens Salad

Wednesday: Leftovers

Thursday: Pancakes!

Friday: Pan Seared Steak with Red Wine Pan Sauce, Roasted Potatoes, Sautéed Kale

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