Friday, July 25, 2014

Baby Kale Saute

Baby Kale Saute

3 large garlic cloves, thinly sliced (about 0.6 ounce)
1 large shallot, thinly sliced (about 2.2 ounces)
1-1/2 pounds baby kale
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1-1/2 tablespoons sherry or red wine vinegar

Heat a 12-inch deep skillet or large dutch oven over medium-high heat (8.0 on induction cook top). When skillet is hot, add 2 tablespoons olive oil and swirl around bottom of pan. Add the garlic and shallots to the pan and cook until garlic and shallots are beginning to brown. 

Taylor Farms brand 1.5-pound package Organic Baby Kale can be purchase at Costco.

Working in batches, add several handfuls of baby kale to the pan at a time. Using 2 spoons, toss the kale to mix with the garlic and shallots. As kale begins to wilt down, add more handfuls of baby kale to the pan.

Continue to cook and toss with 2 spoons and adding more baby kale to the pan as each batch wilts down. When all the kale is added to pan, add salt, pepper and red pepper flakes. Continue to cook, stirring frequently, for about 5 minutes or until kale wilts down completely, adding more olive oil, if needed. If pan still seems dry, add just a splash of water. When kale is cooked, toss in vinegar and remove from heat.

Transfer to a serving dish.

Yield 4 to 6 servings

Thursday, July 24, 2014

Simple Turmeric Rice

Easy Turmeric Rice

This is a very simple recipe for "Yellow Rice" or "Turmeric Rice" that goes well with seafood and poultry. Most recipes will require mincing garlic and finely chopped onions, measuring out herbs and spices...I just didn't have time for mincing, chopping and sauteing. I just made a very simple rice with ground turmeric and it worked out very well. Of course, adding garlic and onion will improve the flavor, but this will be my go to recipe for turmeric rice on a rush.

3 cups medium-grain brown rice, washed well and drain (1:3.8 pounds)
One 14.5-oz. can Swanson brand 33% less-sodium chicken broth AND add water to the chicken broth to measure 4-1/2 cups (36 ounces chicken broth/water combined)
1/2 teaspoon salt
1 teaspoon ground turmeric
2 tablespoons coconut oil or butter (1.0 ounce)
1 bay leaf

In a medium-size (3-quart) pot, add all ingredients to the pot. Bring to a full boil. Give a good stir, cover, and reduce heat to medium-low heat and cook for 45 minutes. When done, remove from heat and let sit for about 10 minutes. Fluff rice, remove bay leaf and rice is ready to serve. If desired, garnish with minced Italian parsley or finely sliced chives and/or toasted pine nuts or pistachios.

Yield 6 to 8 servings

Tuesday, July 22, 2014

Shiitake Mushroom and Scallion Frittata

Shiitake Mushroom and Scallion Frittata
Adapted from Martha Stewart, Everyday Foods

1/2 pound shiitake mushrooms*
12 whole scallions (aka green onions), including green parts, cut into 1-1/2-inch pieces (about 5.7 ounces)
2 tablespoons olive oil
Salt and ground black pepper as specified in direction
8 extra-large eggs (about 15.3 ounces)
1/2 cup grated Parmesan cheese (2 ounces, then set aside about 1-1/2 tablespoons for topping)

*NOTE: Baby bella or cremini mushrooms can be substituted for the shiitakes, but will release a lot of liquid during browning. Saute until browned and all liquid have evaporated before proceeding with rest of recipe. Shiitake mushrooms are most reasonably priced at Asian food markets. 

Preheat oven to 350 degrees. Position oven rack to center position.

Wipe shiitake mushrooms clean with a damped cloth or paper towel. Cut off entire stems and discard (too woody to consume). If mushroom caps are large, cut in half and then sliced, crosswise, 1/4-inch thick. You will now have approximately 7.6 ounces of sliced mushrooms. Set aside.

In a medium-size bowl, mix together the eggs, about 1.5 ounces (or about 3/4 portion) of the Parmesan cheese, and 1/4 teaspoon salt with a fork or whisk. Set aside.

Heat a 10-inch cast-iron or ovenproof non-stick skillet on medium-high heat (8.0 on induction cook top). Wipe some olive oil around bottom and sides of pan. Add about 1 tablespoon olive oil to the pan and swirl around the bottom of the pan. Add mushrooms and 1/4 teaspoon salt. Saute until browned, about 8 minutes. Add more olive oil if pan becomes dry. When mushrooms are browned, transfer to a dish and set aside.

In the same skillet, add another 1 tablespoon olive oil and swirl around the bottom of pan. Add the scallions and 1/8 teaspoon salt. Saute until browned, about 4 minutes.

Reduce heat to medium (5.0 on induction cook top). Return mushrooms back to the pan with the scallions and cook together for another minute.

Add the egg mixture to the pan and gently give a brief stir to evenly distribute the eggs.When the edges are starting to set, sprinkle with remainder 1-1/2 tablespoons (about 1/4 portion) Parmesan cheese.

Transfer skillet to the oven and bake for 15 minutes.

Remove from oven and let cool in pan for 5 to 10 minutes before servings or transferring to a serving dish.

Yield 4 to 6 servings

Tuesday, July 15, 2014

Roasted Broccolini

Roasted Broccolini

Broccolini is a hybrid between broccoli and Chinese broccoli (Gai Lan). I first tasted broccolini when Earthbound Farm came out with "Broccolette." I purchased a 2-pound bag of "Broccolette" at Costco for $5.99 (now $4.99), where it is the most reasonably priced. I roasted the broccolini in the oven the same way I roast broccoli, only at a slightly lower temperature. Since then, it's been my favorite roasted vegetable. I prefer broccolini over broccoli. There is no trimming/peeling necessary in broccolini. I only trim away very little of the stalk ends because it looks dry (but that is not necessary). Just wash, dry, and cook. Broccolini is very versatile to cook with. You can boil, steam, saute, grill and roast broccolini, which roasting is my favorite way to prepare broccolini. Each stalk has a broccoli floret and a few long leaves. Some stalks will be thicker than others, so I vertically cut the thicker stalks in half for even cooking. It's that simple. Broccolini is very nutritious: high in Vitamin C, Vitamin A, potassium, iron and fiber.

1 pound broccolini
2 tablespoons olive oil
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 400 degrees. Position oven rack to the center of the oven.

Trim very little of each stalk ends if it looks dry and ugly. Cut thicker stalks in half, vertically, for even roasting. Plunge broccolini in a very large bowl of cold water to wash well. Drain well and towel dry. In a very large bowl, toss broccolini with olive oil, salt and pepper. Place broccolini in one even layer on a shallow-rim baking sheet. Roast in the oven for about 20 to 25 minutes. I like to roast mine for exactly 22 minutes. Remove from oven and let cool slightly in the pan. Transfer to a serving dish and ready to eat.

Yield 2 to 4 servings