Pungent Pasta
From Farm Fresh Recipes
1/4 cup olive oil
1/4 tsp minced garlic
2 serrano chilies, sliced thin
2 tbsp drained capers
1 lb linguine
8 large plum tomatoes, peeled and chopped
2 cups arugula, stems and leaves chopped
Salt and black pepper to taste
1/4 lb Romano, grated
Heat oil, add garlic, chilies and capers; cook stirring 1 minute, set aside.
Cook pasta until al dente. Reserve 1/4 c cooking water, drain pasta and place in warm bowl
Add reserved water to chilies and bring to a boil. Add tomatoes and arugula, cook 1-2 minutes, just to warm.
Pour sauce over pasta. Season with salt and pepper; toss well. Top with Romano
Fire Roasted Tomato Pasta With Chickpeas and Arugula
By The No Meat Athlete
2 pounds plum tomatoes
1 14.5 ounce can chickpeas (garbanzo beans)
2 cloves garlic, minced
1/2 cup canola oil, plus 1 tablespoon
4 cups lightly packed arugula
1 tablespoon Italian seasoning
1/4-1/2 teaspoon crushed red pepper
10 ounces whole-wheat pasta, any shape
zest of one lemon
sea salt black pepper
parmesan cheese, optional
Instructions
Preheat the oven to 400°F. Cut the tomatoes in half lengthwise, spread out on a foil lined backing pan. Mix together the garlic, Italian seasoning, red pepper, 1/4 cup of canola oil, and few pinches of salt and pepper; pour mixture evenly over tomatoes. Drizzle with another 1/4 cup of canola oil. Roast until soft and lightly browned, about 45 minutes. Crush half of the roasted tomatoes in a large bowl with a fork.
Boil the pasta water and cook the pasta until al dente. Reserve a little pasta water to loosen the sauce, if needed. While the pasta is cooking, heat remaining tablespoon of canola oil over a medium heat. Add chickpeas and arugula to the pan. Once chickpeas are heated through and arugula is wilted, add to the crushed tomato bowl with pasta and lemon zest; toss to mix. Add reserved pasta water as needed.
Divide pasta among 4 plates, top with remaining roasted tomatoes and Parmesan cheese.
Arugula and Tomato Pasta
6c diced tomatoes
2 tsp minced garlic
1 1/2 tsp salt
1/2 tsp black pepper
1/3 c olive oil
8 oz medium pasta
1 c arugula leaves and stems
3 tbsp paremesan cheese
Combine tomatoes, garlic, salt, pepper and olive oil.
Cook pasta. Drain and toss immediately with tomato mixture and arugula, which will wilt.
Sprinkle with cheese and serve.
Monday, July 14, 2014
Monday, July 7, 2014
Kale
Kale, Mushroom, and Cheddar Bake
Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen,
1 Tbsp olive oil
1 bunch (7 oz or 200 g) lacinato kale (dinosaur or Tuscan kale), center ribs removed, leaves thinly sliced or any braising green
Salt and freshly ground black pepper
5 ounces (140 g) of cremini mushrooms, finely chopped
1 small yellow onion, thinly sliced (about 1 cup)
1/2 loaf (185 grams) ciabatta bread, cut into 1/8-inch thick slices
3 large eggs
1 1/2 cups (375 ml) milk
4 ounces (112 g) grated cheddar cheese
1 Grease an 8-inch square baking dish with a little olive oil and set aside.
2 Heat the olive oil in a large skillet on medium heat. Add the thinly sliced kale and cook until just wilted, about 2 to 3 minutes.
Add the onions and mushrooms, and add salt and pepper to taste. Increase the heat to medium high and cook, stirring frequently, until the mushrooms have released their moisture and the onions are translucent, 3 to 5 minutes. Remove from heat and let cool for 5 minutes.
4 In a medium bowl, whisk together the milk and eggs.
5 Line the bottom of the casserole pan with one third of the thinly sliced bread. Spread one half of the kale mushroom onion mixture over the bread. Sprinkle one third of the cheddar cheese over the top. Lay down the second third of the bread slices. Top again with the remaining kale mixture, and then with a third of the cheese. Lay the remaining slices of bread over the top.
6 Pour the milk egg mixture over the bread, pressing down with a spatula so that the milk is absorbed by the casserole layers. Sprinkle the top with the remaining cheddar cheese. (At this point you can chill overnight for making ahead, or continue.)
7 Let the casserole sit for about 15 minutes to further absorb the milk while you preheat the oven to 350°F (180°C). Cover with foil. Bake covered for 30 minutes, then remove the foil and bake an additional 25 to 30 minutes, until the cheese is golden and bubbly. Let the casserole sit for a few minutes before serving.
Yield: Serves 6.
Curried Pinto Beans with Kale
2 cups dried pinto beans
1 tbsp kosher salt
1 tsp freshly cracked black pepper
1 (14.5 oz) can diced organic tomatoes, with the juice (substitute 14.5 oz fresh tomatoes if desired)
1 tbsp freshly grated ginger root (or about a 1-inch chunk of fresh ginger root, peeled)
3 medium-sized cloves garlic, peeled
2 medium-sized shallots, peeled and quartered
1 jalapeno, stem removed (cored and seeded for less heat)
¼ cup fresh or dry cilantro leaves, plus more for garnishing
2 tbsp curry powder
2 cups chopped kale (substitute spinach if desired)
½ tsp ground cinnamon
1 tsp apple cider vinegar
Place the beans in a large pot and completely cover with water. Cover and let the beans soak at room temperature for 4 to 6 hours.
Strain off the soaking water and cover the beans with fresh water so that the water level extends two-to-three inches above the beans. Add the salt and pepper and bring the beans to a vigorous boil, stirring once or twice. Reduce to a simmer, cover, and cook for one hour, stirring occasionally and adjusting the heat if necessary.
Place the tomatoes, ginger, garlic, shallots, jalapeno, cilantro, and curry powder in a blender and blend until completely smooth. Stir the curry mixture into the beans, place the lid on the pot ajar (to allow steam to escape but prevent splatters), and cook over med-low heat, stirring occasionally, for one more hour or until the beans are tender and the sauce is fairly thick. Add the baby kale and cinnamon, stirring until the greens are softened, and finish by stirring in the vinegar.
Typically this sort of dish would be served with basmati rice, but I like to serve it with wedges of warm, whole-grain naan (or even toasted sandwich bread) for dipping or sopping up any extra sauce. My husband likes to dress his beans up with a dollop of Greek yogurt and a drizzle of Sriracha. I like mine simply garnished with a sprinkle of finely chopped cilantro. By Morgan Crumm
Two-Bean Soup with KaleUse any type of canned beans you happen to have on hand, and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer.
3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery or use the stalks from the kale
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups organic vegetable broth divided
7 cups stemmed, chopped kale (about 1 bunch)
2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary
Preparation
1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.
Cooking Light
Hearty Kale Salad
WebMD Recipe from EatingWell.com
A riff on the classic warm spinach-and-bacon salad, this recipe features thin ribbons of kale instead. Any variety of kale works, but flatter-leaf lacinato kale makes it extra-special.
6 cups kale, very thinly sliced; about 1/2 large bunch; tough stems removed
2 hard-boiled eggs, coarsely chopped
2 slices center-cut bacon
2 tablespoons extra-virgin olive oil
1/2 cup onion, chopped
1 1/2 cups button mushrooms, sliced
2 tablespoons red-wine vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
Instructions
Place kale and eggs in a large bowl.
Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.
Add oil and onion to the pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to coat.
Kale pesto pasta with chicken breast
Kale
3 Roma tomatoes
2 lbs chicken breast (boneless skinless
4 cloves of garlic
1/2 cup queso cotija ( a mexican cheese similar to parmesan) or parmesan
whole wheat pasta (enough to feed your family)
Cook pasta until al dente
grill the chicken breast in the oven and let the extra fat drip off (or drain after done cooking). I add a little bit of water and lemon to my chicken while its cooking to keep it juicy.
In a food processor add your bunch of kale, garlic, queso cotija (or parmesan) and a little bit of olive oil and water just to loosen it up.
dice tomatoes (I like to throw it in with the pesto to make it extra creamy but some people prefer to add it separately)
add tomatoes and kale pesto to pasta
Chop chicken into slices and add to pasta.
You can serve cold or hot, in the summer time I like to chill it and serve cold.
Tamara here, I am not sure where I found this recipe but it is a good starting place for a nice pasta dinner.
Kale and White Beans
1/3 cup diced Canadian bacon
1 tablespoon olive oil
1 pound kale, chopped (about 6 cups)
1 15-ounce can great northern beans, rinsed and drained
1 cup` fat-free chicken broth
1 onion, chopped
salt and pepper to taste
Instructions
In large nonstick skillet coated with nonstick cooking spray over medium heat, cook Canadian bacon until turns golden brown, several minutes. Add oil and onion, sauté until tender, about 5 minutes.
Add kale, beans and broth and cook, stirring, about 10 minutes or until kale is tender. Season to taste.
For more recipes go to Holly Clegg Recipes.
Indian-Spiced Kale & Chickpeas
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 1/2 pounds kale, ribs removed, coarsely chopped
1 cup reduced-sodium chicken broth or vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/4 teaspoon salt
1 15-ounce can chickpeas, rinsed
Instructions
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
From www.eatingwell.com
Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen,
1 Tbsp olive oil
1 bunch (7 oz or 200 g) lacinato kale (dinosaur or Tuscan kale), center ribs removed, leaves thinly sliced or any braising green
Salt and freshly ground black pepper
5 ounces (140 g) of cremini mushrooms, finely chopped
1 small yellow onion, thinly sliced (about 1 cup)
1/2 loaf (185 grams) ciabatta bread, cut into 1/8-inch thick slices
3 large eggs
1 1/2 cups (375 ml) milk
4 ounces (112 g) grated cheddar cheese
1 Grease an 8-inch square baking dish with a little olive oil and set aside.
2 Heat the olive oil in a large skillet on medium heat. Add the thinly sliced kale and cook until just wilted, about 2 to 3 minutes.
Add the onions and mushrooms, and add salt and pepper to taste. Increase the heat to medium high and cook, stirring frequently, until the mushrooms have released their moisture and the onions are translucent, 3 to 5 minutes. Remove from heat and let cool for 5 minutes.
4 In a medium bowl, whisk together the milk and eggs.
5 Line the bottom of the casserole pan with one third of the thinly sliced bread. Spread one half of the kale mushroom onion mixture over the bread. Sprinkle one third of the cheddar cheese over the top. Lay down the second third of the bread slices. Top again with the remaining kale mixture, and then with a third of the cheese. Lay the remaining slices of bread over the top.
6 Pour the milk egg mixture over the bread, pressing down with a spatula so that the milk is absorbed by the casserole layers. Sprinkle the top with the remaining cheddar cheese. (At this point you can chill overnight for making ahead, or continue.)
7 Let the casserole sit for about 15 minutes to further absorb the milk while you preheat the oven to 350°F (180°C). Cover with foil. Bake covered for 30 minutes, then remove the foil and bake an additional 25 to 30 minutes, until the cheese is golden and bubbly. Let the casserole sit for a few minutes before serving.
Yield: Serves 6.
Curried Pinto Beans with Kale
2 cups dried pinto beans
1 tbsp kosher salt
1 tsp freshly cracked black pepper
1 (14.5 oz) can diced organic tomatoes, with the juice (substitute 14.5 oz fresh tomatoes if desired)
1 tbsp freshly grated ginger root (or about a 1-inch chunk of fresh ginger root, peeled)
3 medium-sized cloves garlic, peeled
2 medium-sized shallots, peeled and quartered
1 jalapeno, stem removed (cored and seeded for less heat)
¼ cup fresh or dry cilantro leaves, plus more for garnishing
2 tbsp curry powder
2 cups chopped kale (substitute spinach if desired)
½ tsp ground cinnamon
1 tsp apple cider vinegar
Place the beans in a large pot and completely cover with water. Cover and let the beans soak at room temperature for 4 to 6 hours.
Strain off the soaking water and cover the beans with fresh water so that the water level extends two-to-three inches above the beans. Add the salt and pepper and bring the beans to a vigorous boil, stirring once or twice. Reduce to a simmer, cover, and cook for one hour, stirring occasionally and adjusting the heat if necessary.
Place the tomatoes, ginger, garlic, shallots, jalapeno, cilantro, and curry powder in a blender and blend until completely smooth. Stir the curry mixture into the beans, place the lid on the pot ajar (to allow steam to escape but prevent splatters), and cook over med-low heat, stirring occasionally, for one more hour or until the beans are tender and the sauce is fairly thick. Add the baby kale and cinnamon, stirring until the greens are softened, and finish by stirring in the vinegar.
Typically this sort of dish would be served with basmati rice, but I like to serve it with wedges of warm, whole-grain naan (or even toasted sandwich bread) for dipping or sopping up any extra sauce. My husband likes to dress his beans up with a dollop of Greek yogurt and a drizzle of Sriracha. I like mine simply garnished with a sprinkle of finely chopped cilantro. By Morgan Crumm
Two-Bean Soup with KaleUse any type of canned beans you happen to have on hand, and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer.
3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery or use the stalks from the kale
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups organic vegetable broth divided
7 cups stemmed, chopped kale (about 1 bunch)
2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary
Preparation
1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.
Cooking Light
Hearty Kale Salad
WebMD Recipe from EatingWell.com
A riff on the classic warm spinach-and-bacon salad, this recipe features thin ribbons of kale instead. Any variety of kale works, but flatter-leaf lacinato kale makes it extra-special.
6 cups kale, very thinly sliced; about 1/2 large bunch; tough stems removed
2 hard-boiled eggs, coarsely chopped
2 slices center-cut bacon
2 tablespoons extra-virgin olive oil
1/2 cup onion, chopped
1 1/2 cups button mushrooms, sliced
2 tablespoons red-wine vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
Instructions
Place kale and eggs in a large bowl.
Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.
Add oil and onion to the pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to coat.
Kale pesto pasta with chicken breast
Kale
3 Roma tomatoes
2 lbs chicken breast (boneless skinless
4 cloves of garlic
1/2 cup queso cotija ( a mexican cheese similar to parmesan) or parmesan
whole wheat pasta (enough to feed your family)
Cook pasta until al dente
grill the chicken breast in the oven and let the extra fat drip off (or drain after done cooking). I add a little bit of water and lemon to my chicken while its cooking to keep it juicy.
In a food processor add your bunch of kale, garlic, queso cotija (or parmesan) and a little bit of olive oil and water just to loosen it up.
dice tomatoes (I like to throw it in with the pesto to make it extra creamy but some people prefer to add it separately)
add tomatoes and kale pesto to pasta
Chop chicken into slices and add to pasta.
You can serve cold or hot, in the summer time I like to chill it and serve cold.
Tamara here, I am not sure where I found this recipe but it is a good starting place for a nice pasta dinner.
Kale and White Beans
1/3 cup diced Canadian bacon
1 tablespoon olive oil
1 pound kale, chopped (about 6 cups)
1 15-ounce can great northern beans, rinsed and drained
1 cup` fat-free chicken broth
1 onion, chopped
salt and pepper to taste
Instructions
In large nonstick skillet coated with nonstick cooking spray over medium heat, cook Canadian bacon until turns golden brown, several minutes. Add oil and onion, sauté until tender, about 5 minutes.
Add kale, beans and broth and cook, stirring, about 10 minutes or until kale is tender. Season to taste.
For more recipes go to Holly Clegg Recipes.
Indian-Spiced Kale & Chickpeas
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 1/2 pounds kale, ribs removed, coarsely chopped
1 cup reduced-sodium chicken broth or vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/4 teaspoon salt
1 15-ounce can chickpeas, rinsed
Instructions
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
From www.eatingwell.com
Subscribe to:
Posts (Atom)