Wednesday, May 18, 2011
Which leads me to this dish that even had my husband liking kale! In fact, he said I can cook it anytime as long as I cook it this way! It's the little things that make me smile and this is one of them. Kind of like buying running shoes and I had the EXACT amount of CASH! I was giddy and the sales guy thought I was a complete dork, liking using way to many explanation points in this write-up. Now I have new running shoes and my husband likes kale. I must reflect on these moments as I watch my first-born graduate from the 6th grade. I will not be shaken!
3 sweet potatoes, washed, peeled and cut into 1/2 inch dice
1 head of kale, stems removed, washed and torn into bite-size pieces
1 pd of venison sausage (I used chipotle from KUBY's in Dallas or any sausage will do)
Kosher salt and pepper
Preheat oven to 375. Using a baking sheet, line with foil and spray with cooking spray. In a medium bowl, toss potatoes with olive oil, salt and pepper, to coat. In another bowl, toss kale and sausage. Pour potatoes onto baking sheet and bake for 15-20 minutes. Remove from oven and push to one side of baking sheet, Add kale and sausage to other side and bake an additional 15-20 minutes. Remove from oven and serve all together in bowls.
Thursday, May 5, 2011
This is one of those meals that you fix when it's fun to see the expressions on others faces as they eat it. "Spinach?", they say.
"Yep, spinach", I reply.
"No, way", they say.
"Way." I've never had it before, at least I don't think I have and I decided it would be fun to try. I've done all sorts of pestos ranging from the typical basil to arugula. This is no different. Just fix like you would any pesto, using either pine nuts, or as I did, walnuts. Then, not only do you get the vitamin packed greens, but the heart-healthy nut option as well. So, even if you hate Popeye, like me, this too shall make you strong.
1 bunch of spinach, preferably organic
1/2 cup chopped walnuts
1 clove garlic
1/4 cup Parmesan cheese
1 tsp red pepper flakes (optional)
1/4 cup olive oil
Combine all of the above, through the red pepper, in a blender or Cuisenart. Blend until grainy, adding olive oil in a slow stream. Season with salt and pepper.
Add to your favorite pasta and top with "flash" fried shrimp (add a little olive oil to a saute pan, heat until shimmering, and add fresh shrimp), coated in Panko (as pictured) or plain.
Monday, May 2, 2011
3 cups granulated sugar
3/4 cup olive oil
6 eggs, separated
1 teaspoon vanilla
1 cup Greek yogurt, plus more for garnish
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt
Seasonal berries for garnish
Cream together sugar and olive oil, add the egg yolks one at time; beat well after each addition. Blend in vanilla and Greek yogurt. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1 1/2 hours or until cake tests done. Cut equal slices, add additional yogurt and berries to garnish.