Tag Archives: kale

Back Pocket Chicken + Kale Cashew Caesar ~*Recipe ReDux*~

23 Aug

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This month’s Recipe ReDux theme is “Back to the Dinner Table.” After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ 

When I was growing up, my family would frequently eat rotisserie chicken from the grocery store with a salad mainly composed of romaine lettuce and chopped vegetables. It was something easy and healthy that my mom could pick up and prepare for dinner on a busy weekday.

Over the years I learned that roasting a whole chicken at home is actually quite simple and I now have a back pocket roast chicken recipe for whenever I have guests over at my own “family table.” Continue reading

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Root Vegetable Roast 2 Ways ~*Recipe ReDux*~

22 Mar

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This month’s Recipe ReDux theme is “cook once, eat twice,” or in my case, it is “roast once, eat twice.” Even though spring is in the air, root vegetables still dominate the markets here in New York City. I combined all of the root vegetables I had at home onto one baking sheet and roasted them.

I then tossed the roasted roots into a kale salad for a colorful, hearty and balanced lunch. Thanks for the inspiration, Miranda!

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Leftover salad can be used as a topping for a slab galette. I used the Food52 Cornmeal Galette Dough recipe, substituting white whole wheat flour instead of all-purpose flour, and a fine arepa cornmeal instead of regular cornmeal because that was what I had on-hand. I added some grated Gruyere cheese on top of the vegetables.

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Don’t have the patience to make your own slab galette crust? Just find a

Continue reading

Thanksgiving 2014

29 Nov

I hope your holiday was delicious and special. My friend Natasha and I co-hosted and cooked most of the food together. Our friends brought extra sides (sweet potatoes, Brussels sprouts, green bean casserole), desserts (mascarpone tart with berries), and drinks (wine, beers, cider), all of which were amazing!

The menu:

Castelvetrano olives

Kale salad with apples and walnuts

Extra-buttery mashed potatoes

Mashed sweet potatoes

Kale stuffing with dates

Brussels sprouts with bacon

Green bean casserole

Spatchcocked turkey with gravy

Roasted garlic

Cranberry sauce (homemade and jellied)

Dessert:

Upside-down cranberry cake

Pumpkin Pie with Pecan Praline Topping

Peanut Butter Pie

Mascarpone tart with berry sauce

Hand-whipped cream

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Clockwise from left: stuffing a la Samin (and Charlie!), with dates instead of prunes and no sausage; spatchcocked and carved turkey from the Serious Eats recipe and video; cranberry sauce (can be made one week before TG) Continue reading

Drink Up! Green Smoothie

2 Jul

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Well I finally gave green smoothies a whirl at home, and…they’re great!

I first started adding just a small handful of baby spinach into a smoothie, but now I’ve expanded to kale and purslane.

A few weeks ago, I got a deal at the farmer’s market: two huge bundles of greens for $5. I bought collards and kale. I cooked the collards, and used some of the kale for salads.  I washed, de-stemmed and tore the remaining kale leaves into pieces and stuck them in a ziplock bag in my freezer (my friend Brianna gave me that genius tip!). Now I have a cold green leafy veggie in my freezer for when the smoothie pangs hit (I would imagine that frozen kale is easy to toss into a soup or pasta recipe, too).

Having frozen smoothie ingredients on hand  (i.e. chopped kale, chopped banana, frozen fruit) is key to keeping things cold. Sometimes I add ice at the very end to get the smoothie extra cold, but it is not always necessary.

If you are wary of the greens, don’t worry because you can’t taste them, especially if you use strong fruits like banana or mango and a nut butter like peanut or almond. The greens just make the smoothie turn, well, green.

Tip: blend the greens with the liquid first. Get it really nice and blended before adding in the remaining fruits and accouterment. This helps decrease the leafiness of the greens. I just use a regular blender.

A half portion of this smoothie fills me up in the morning when I drink it with coffee. I also make the full serving for a light lunch before a workout. Experiment with different greens and fruits and add-ins like chia seeds. Have fun, stay cool, and drink up!

Drink Up! Green Smoothie

Makes 1 large portion, or 2 small snack-size portions

1 cup of greens (I used 3/4 cup frozen kale and 1/4 cup fresh purslane)

1 cup liquid (I used 3/4 cup low-fat milk and 1/4 cup Greek yogurt)

1 heaping cup of fruit (I used about 1 cup frozen banana pieces and 1 poached fig)

1 heaping tablespoon nut/seed butter (I used peanut butter, but almond butter is great in smoothies, too)

optional: Ice

optional: a sprinkle of chia seeds (I didn’t use any in this smoothie because purslane is high in omega-3 fatty acids)

Blend the greens and the liquid in the blender. Get it nice and blended, may take 1-2 minutes. Next, add in the fruit and the nut/seed butter and the chia seeds (if using). Blend again to incorporate. If you want the smoothie extra cold, add in a few ice cubes and blend again. You can top the smoothie with extra chia seeds if you like.

 NOTE: The full recipe, if you use nut butter, could add up to 350-400 calories, making this smoothie more of a mini meal than a snack. 

(Vegan) Lasagna with Tofu “Garden Ricotta”

11 Mar

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Spring is around the corner, it is almost, almost here, but I still feel the slam of the cold on my face and hands every time I walk outside.

This lasagna is a transition from heavy, cheesy winter comforts to lighter, colorful spring fare. By using a tofu “ricotta” instead of actual ricotta, this pasta dish gets a lighter makeover so that we won’t have to undo the top button on our pants after eating.

I used to make tofu “ricotta” back when I was cooking for 60 students in the Berkeley co-ops. Pulse some firm tofu in a blender or food processor, add some aromatics and spices, and it turns from rubbery soy product to magical cheese-like goodness in seconds! I really like the addition of white miso paste to this version.

…and because I am flexible, I added a little grated Parmesan cheese to top off my vegan lasagna. Hey, it’s a transition, remember? A little Parmesan offers a nice salty punch without weighing down the pasta, but if you are vegan, just omit.

I also love my carbs, so a little toast with olive oil and salt is a nice crunch contrast to the lasagna.

Now, bring on the warm sunshine!

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I love lasagna, and I believe there should be a lasagna for every occasion. Check out this summer version with zucchini here. And check out this Passover matzo lasagna here.

Vegan Lasagna

adapted from Chloe’s Kitchen

Serves 6-8

**Make ahead: you can prepare the unbaked lasagna and keep it in the fridge for about 2 days before baking. 

Garden Ricotta

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic

1 14-oz package firm or extra-firm tofu, drained

2 tablespoons lemon juice

1 1/2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon white miso paste

3 cups fresh basil

Sauce & Assembly

2 tablespoons olive oil

8 ounces mushrooms, sliced

1 24-oz jar marinara sauce

1/4 milk of your choice *I used cow’s milk, but to keep things truly vegan use soy, almond, or rice milk

1 bunch kale, stemmed and chopped (you can also use spinach or another green)

1/2 pound no-boil lasagna noodles

Preheat the oven to 375 degrees. You will need a 9 x 13 inch-pan.

To make the Garden Ricotta: In a large skillet, heat oil over medium heat and saute onions until soft. Add garlic and cook one more minute. Remove from heat.

In the food processor, combine onions, garlic, tofu, lemon juice, salt, pepper, and miso paste. Pulse until the mixture is almost smooth but still has some texture. Add basil and pulse a few more times to incorporate it.

To make the sauce: Heat oil over medium-high heat in a large skillet (just use the same skillet you used to saute the onions). Add the mushrooms and cook until soft. Add marinara and milk. The milk should soften the acidity of the tomatoes (you can also add a tablespoon of brown sugar or maple syrup here, but I just omitted it).

To assemble and bake the lasagna: Spread a thin layer of sauce on the bottom of the prepared pan. Arrange 4 lasagna noodles across the pan. Spread half of the Garden Ricotta over the noodles. Layer half of the kale over the Garden Ricotta. Arrange 4 more noodles on top. Spread another layer of sauce over the noodles, then arrange 4 more noodles on top. Top with another layer of sauce, the remaining Garden Ricotta, and the remaining kale.

Cover the pan with foil and bake for 45 minutes, or until the noodles are cooked and the sauce is hot and bubbling. Remove from the oven and let it rest for 5 minutes before serving.

Optional: If you are not vegan, I enjoyed the lasagna with a little grated Parmesan on top before serving.