Chicken, Red Beets, Apple and White Bean Salad! Kale too!

I had never eaten Kale but have been told by many it is so good so when I saw this recipe in Family Circle I figured it was time to try a recipe that most of the ingredients in it appealed to me.  While I was at the grocery store the produce manager was filling his section with lots of beautiful veggies so I asked him what he thought about Kale and he told me he loves it with eggs and peppers in his morning omelet..He told me it really is tasty and people frown at it but it is soooooo good for you.  (as in healthy) ( I adapted this recipe to my liking opting not to roast the beets and using canned. I used some lightly sauteed boneless chicken breasts to make it more meal appealing.  Hope you enjoy!

 Happy Baking and Cooking from my kitchen to yours,

 

M.J.

Here goes the recipe.

3 beets (about 1 lb.) halved (I used(one)can drained ) 
1/2 cup plus 2 tablespoons olive oil
1/8 plus 1 tsp. salt
1/4 tsp. pepper
3 tablespoons balsamic vinegar
2 tsp. Dijon mustard
1 shallot, finely diced (scallion would be fine)
1 bunch Kale (about 1 lb., tough stems removed and sliced in 1/4 inch strips(Mine was curly but I'm thinking there are other varieties)
 1 can 15 oz. cannelloni beans, drained and rinsed
1 Granny Smith apple, thinly sliced
1/2 cup diced ricotta salata or crumbled feta cheese (I used feta)
2 boneless skinless chicken breasts sauteed in light amount of cooking spray
 ( Note:  You can substitute other salad greens if you don't care for Kale)



If using fresh beets roast with olive oil (2 tablespoons)at 425 degrees with salt and pepper on baking sheet for approx. 35 minutes until knife tender..Allow to cool and remove skins.Cut into 1/2 inch pieces

Dressing:

In a medium bowl, combine vinegar, mustard, shallot, 1/4 tsp. salt and 1/8 tsp. pepper.  Slowly whisk in 1/3 cup olive oil.

Toss Kale with half the dressing.  Arrange on a platter with chicken, beets, beans and apple..Scatter cheese on top and drizzle with remaining dressing.

Note:  The longer kale sits in your fridge, the more bitter-tasting it will become. For best flavor, use within two days of purchase.

Read more: How to Eat Kale | eHow.com http://www.ehow.com/how_4516571_eat-kale.html#ixzz1sZpe2roV

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6/12/12

Risotto

I love Risotto and make it two ways one is the below recipe.  The other is my mom's version of Risotto.  Quite honestly I can eat either of these in large amounts but the sensible way is in a portion served as a side. 

1 cup  arborio rice
2 T butter
2 T olive oil
3 cups chicken broth
Salt to taste
Pecorino Romano Cheese to taste

In a large sauce pan melt butter, add olive oil.  When heated add rice and stir well to make sure butter/olive oil mixture has coated rice.

Slowly add 1 cup chicken broth while stirring.  Keep stirring until rice is absorbed with the broth.  Add second cup of rice and continue to stir.  It will get creamy and thick .  Add final cup of broth and stir until almost all of broth has been absorbed.

Remove from heat add several tablespoons of finely grated Pecorino Romano cheese .  Stir well and serve while warm.

We’re having broccoli stuffed chicken breasts complimented by the Risotto.

The second recipe is one my mom created many years ago and it's seasoned a little differently but I like it as much.  Try it. It's really good.  Just be careful on how much of her added seasonings you add.  Start with the lesser amount.


1  1/2 cups "meat sauce"(you can use meatless as well)
 4 cups water
1 cup rice (rinsed)(mom used regular long grain rice)
1/4 tsp. nutmeg (watch amt.)I used 3 shakes from spice bottle
1/4 tsp. cinnamon(watch amt.)I used 3 shakes from spice bottle
1 tsp. salt or more
1/2 tsp. pepper
Pecorino Romano cheese (of course) 

Bring 1 cup sauce and water to a boil, add rice and seasonings.  Cook until it thickens.  Top with 1/2 cup sauce and add grated cheese..
Oh those memories!!!!

Cherry crumb pound cake

I love cherries especially Bing cherries so when cherries were on sale I bought several lbs. and hubby helped me pitt them.  I then  froze them in quart bags and boy did it come in handy today.  I'm using similar recipe I have used before to make a peach pound cake.  The only real difference in the peach cake was I used plain yogurt and today I'm using sour cream.  Enjoy!

A great idea for a Sunday brunch or with a cup of coffee at breakfast.  Heck anytime this cake will be a true hit.

Hubby gave it a thumbs up!

1 cup softened salted butter
11/2 cups sugar
4 jumbo eggs or 6 large eggs
3 cups all purpose flour
1/4 tsp. Baking soda
1/2 cup sour cream
2 tsp. Vanilla
1 1/2 cups bing cherries cut in half (Toss cherries with a little flour to make sure they don’t go to bottom of pan) and then mix into batter with a large spoon.  DO NOT USE MIXER

Note:  My cherries were frozen and pitted.  I had pitted them when cherries were on sale so this was a great way to use them.

Crumb topping
1/2 cup butter at room temperature 
2/3 cup flour
1/4 cup regular sugar
2 T  Brown sugar
Mix with fork breaking into small pieces

Grease and flour 10 inch tube or bunt pan

Using an electric mixer on low speed  beat butter and sugar until creamy.

Add eggs one at a time while increasing speed slightly.

Add flour one cup at a time while adding sour cream slowly.  Add vanilla and keep beating until blended. Fold in cherries gently with a large wooden spoon.  With a large spoon place large spoonfuls of batter into bunt pan.  Spread evenly into pan. Top with crumb mixture.

 Bake in center of oven at 350 degrees for 15 minutes then turn oven down to 325 for 50 to 60 minutes more. Check cake with toothpick after 50 minutes and bake until toothpick comes out clean in center.  Remove from oven and allow to cool for 20 to 30 minutes on cooling rack before removing from pan

My note:  I would have baked this cake for 60 to 70 minutes on 350 degrees but my oven has been acting up so to be on the safe side I baked it as stated.  You can bake it at the same degree of 350 if you are comfortable with your oven.

Happy Baking!

Blueberry Soda! A nice new summer beverage!

I saw this in the Sunday newspaper and it caught my eye.  I like to make different refreshing summer beverages. Most are alcohol free as this one is but I do like the fru fru ones too!

  When I saw this recipe for Blueberry syrup I couldn't wait to make it and also make Blueberry Soda.  Doesn't it sound interesting?  I think it did so I am sharing the recipe with you. Enjoy!

7/4/13

Straining the blueberries was a little messy but all in all it was easy to do!

Beautiful color, taste and texture  I may even try a little on vanilla ice cream!!!!!

1 1/2 cups fresh blueberries

1 cup sugar

9 T fresh lemon juice

In a small saucepan set over medium heat, combine the blueberries, sugar and lemon juice.

Bring to a simmer slowly, stirring until all of the berries have popped, about 10 minutes.  Remove the pan from the heat and let cool.  Transfer the mixture to an airtight container and refrigerate overnight.

The next day, remove the mixture from the refrigerator.  Strain the syrup through a fine mesh strainer.  Store in airtight container in the refrigerator for up to 5 days.

Blueberry Soda

For one drink, fill a tall glass with ice cubes.  Add 3 T of the Blueberry syrup, top with seltzer or I'm going to use club soda and mix gently.  Top with a lemon slice and a few blueberries as a garnish. 

Thai chili seasoned beef

Wow what a easy idea for a simple and easy beef meal. 

All beef isn't created equal as we all know so I'm for using my crockpot for those days and stew beef is one that is really crockpot friendly.  You're to a busy day at work or play and when you come in the door the smell of this delicious dish makes you ready to eat.

All you need is the below ingredients and 1 package of broccoli and cauliflower rice or minute rice for those who are hungry and ready to chow down.  

1 lb. beef cubes ( stew beef)
1 cup beef broth
1 medium yellow onion sliced
1 jar Thai chili sauce ( in the asian section of grocery store)
Salt and pepper

Saute the beef and sliced onion with a bit of salt and pepper in some olive oil or what you have on hand.

Mix the sauce with 1 cup of beef broth.  Place slightly browned beef and onion into crock pot, pour a little sauce first and the rest over the beef.  Set crockpot on low for 6 to 8 hours..High will be ready is less time.

Useful and great way to use stew beef.  We all know it takes a while to cook to be tender.

Enjoy!  I loved it!