Tuesday, June 22, 2010

Garlic Scape and Bean Dip

1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Sunday, June 20, 2010

Corn Grits with Collard Greens and Bacon served with an Egg

Father's Day Breakfast...

Corn Grits with Collard Greens and Bacon
3 cups water 1/2 teaspoon salt 1 cup uncooked grits or polenta (coarse cornmeal) Salt and pepper to taste 2 tablespoons butter 8 slices pork or turkey bacon 2 1/2 pounds collard greens, stemmed and roughly chopped

Bring water and salt to a boil in a medium pot then whisk in grits and return to a boil. Reduce heat to medium low and simmer, stirring often, until thick and creamy, 10 to 15 minutes. Season with salt and pepper then stir in butter.

Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. When cool enough to handle, roughly chop bacon. Discard all but 2 tablespoons of the bacon grease, then add greens to skillet and cook, tossing often, until wilted and just tender, about 5 minutes. Stir in bacon and season with salt and pepper. Arrange greens and bacon over grits and serve with an over easy egg.

Monday, June 14, 2010

BBQ Chicken, Napa Cabbage Salad and Roasted Potatoes

I made the salad components and chopped the potatoes ahead of time so when it came time to get dinner started there was minimal work. All I had to do was season the chicken, put the potatoes on a baking sheet then right before serving everything, toss the salad.

BBQ Chicken- there wasn't much of a recipe for this... I had boneless chicken thighs that I seasoned with Bosari seasoning then topped with some BBQ sauce and baked in the oven until cooked through.

Napa Cabbage Salad (serves 2)
1/2 head napa cabbage
1/2 bunch minced green onions
2 tbsp butter
1/2 of a (3 ounce) package ramen noodles, broken
1 tablespoons sesame seeds
1/2 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce

Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Cook until lightly browned, do not burn... watch carefully. Set aside.

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool. (**This will be too much dressing so only put a small amount on your salad and toss THEN decide if you need a little more, but you will definitely not use it all.)

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Roasted Potatoes-
Cut into quarters small red potatoes then place them into a zip-lock bag. Pour 1 tbsp of canola oil into the bag and mix the bag around to coat the potatoes with the oil. Place potatoes on a baking sheet and baked in oven at 400 until cooked and browned.
After removing the potatoes from the oven grate some fresh parmesan cheese on the potatoes and sprinkle with kosher salt and pepper.

Monday, June 7, 2010

Kale Chips

I cannot get my 3 year old son to eat any dark leafy green vegetables (who blames him... I probably didn't eat them as a kid either!!) however I tried these chips and he ate the whole tray! They are delicious!! They are a MUST try!!

1 bunch kale leaves, rinsed, dried, cut lengthwise in half with center ribs removed
1 tbsp olive oil
kosher salt and freshly ground pepper

Preheat oven to 250 Toss kale with oil and arrange leaves in a single layer on a large baking sheet ( You might need two baking sheets). Sprinkle with salt and pepper. Bake until crisp, about 45 - 60 minutes, until the leaves are crispy and dried out. Let cool and then enjoy!

Tuesday, June 1, 2010

Ants Climbing Up a Tree

This recipe is a childhood favorite for my husband. I am not sure my version is quite like his memory of his mother's but he still eats it so that is good! And the dish does not resemble "ants climbing up a tree" but that is what we call it!

2 oz. cellophane noodles (mung bean noodles)- can find in Asian foods section of grocery store
1 small piece of ginger (or can use 1 tsp ground ginger)
2 garlic cloves, minced
1/2 lb. ground pork or beef
2 tbsp soy sauce
1 tsp sesame oil
1 tsp chili paste with garlic (be careful how much of this you add because it is very spicy)
1/2 cup chicken stock
cabbage, finely chopped
green onions, chopped

Soak noodles in boiling water to cover. Let stand 20 minutes and then drain. Cut into thirds and set aside.
Heat olive oil in large saute pan. Add garlic and ginger, cook 1 minute. Add pork and cook until no longer pink. Add noodles, chicken stock, sesame oil, soy sauce, chili paste, cabbage, and green onions; mix well. Cover and cook until liquid is absorbed. Top with additional green onions and serve.