Sauteed kale with chickpeas

Ingredients:
– 1 lb kale, stems removed and chopped into bite size
– 1/2 red onion, chopped
– 2 garlic cloves, sliced
– 2 tbsp olive oil
– 12 oz cooked chickpeas
– 1/2 tsp salt
– red pepper flakes
– 1 tbsp red wine vinegar

Preparation:
Boil the kale in salted water for 10 min then drain in a colander (it will shrink somewhat). In a hot pan, add olive oil and onion, let it soften for 5 min. Add garlic and red pepper flakes and let smoke for 1 min. Add kale and cook for 2 min, add chickpeas and let warm up completely. Remove from heat, add red-wine vinegar and salt, and mix well.

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Sauteed mushrooms

Jeff is not a fan of mushrooms. So, even though I had the immediate instinct of cooking the mushrooms with the chicken, he would end up not eating the chicken. I decided instead to sautee the mushrooms and eat them on top of freshly baked bread. Delicious!

Ingredients:
– white button mushrooms (about 2 cups), sliced
– 1/2 red onion, chopped
– 2 tbsp unsalted butter
– salt and pepper, to taste
– parmesan cheese

Preparation:
Melt butter in a pan, add onions and let them soften. Add mushrooms, salt and pepper. The salt will bring out the water in the mushrooms and shrink them. For this reason, in some mushroom dishes you’re only supposed to season at the end. But I like that the mushroom flavor get concentrated as they shrink. Let cook until golden, remove from heat and place on a plate. Shred some parmesan on top.

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Groceries – Jan 4th

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I’m going to start listing the groceries we get from Friends & Farms by the date. It was getting a bit confusing to number them.

This week we got – Two awesome steaks (I believe they were ribeye), chicken legs, pork sausage links, a pumpkin, mushrooms, kale, green beans, bibb lettuce, raw peanuts, maple syrup, eggs, milk and bread.

Chicken sausage with red peppers

Ingredients:
– 2 large chicken sausage links
– 1 bag of chopped frozen bell peppers, thawed (you could probably also use fresh)
– 1 medium yellow onion, chopped
– 2 tbsp olive oil

Preparation:
Boil the sausage links in water for 30 min. Remove from water and reserve. Add olive oil to a frying pan, add the onion, then the peppers. Let onion and peppers caramelize, about 5 min, then add the boiled sausage. Let cook for 5 min on each side and press lightly to char sides a little. Don’t press too hard because you don’t want to burst the sausage. We had it with white rice and this creamed spinach.

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Baked salmon

This recipe was based on how my mom used to cook fish at home, and it’s very simple, so I usually don’t measure the ingredients but I’ll try to guess how much I used.

Ingredients:
– 2 salmon steaks
– 1 red onion, sliced into rings
– olive oil (my guess is about 1/2 cup)
– 5 small white potatoes, cubed
– 2 carrots, cubed
– 1/4 tbsp paprika (or more if you like the smoky flavor)

Preparation:

Boil the potatoes and carrots in salted water for about 10. You want them to be almost cooked, not falling apart. Cover the bottom of an oven safe pan with olive oil (about 1/4 cup) and spread the onion rings over it. Place the fish on top, season with salt and pepper and spread another 2 tbsp of olive oil on top.

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Bake at 400F (200ºC) for 10 min. The onions should be a little softer by then. Add the potatoes and carrots around the fish, but not covering it. Spread the paprika and the remaining 2 tbsp of olive oil over everything and bake for 10 more min or until the fish is cooked all the way. Finally, use the broiler to roast the top and add a bit of crunch to the potatoes. It took about 5 min in my oven. Serve and enjoy!

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Beet & Candied Pecan Salad

J – I actually really like beets – Ines thinks they taste like dirt – so while she was away on vacation, I got to make a nice beet salad to go with the roast chicken I made earlier. This salad is really, really simple:

  • 2 1/2 – 3 1/2 medium sized beets, boiled and sliced thin
  • ~1/4 to 1/2 cup chopped pecans or walnuts
  • 10 oz lettuce or mixed greens, chopped
  • 2 tbsp maple syrup
  • Goat cheese
  • Olive oil
  • Balsamic vinegar
  • Lemon/lime juice

Skin and clean the beets, then boil until tender and slice then. While the beets are boiling, toast the pecans in a pan on medium-low heat, then add the maple syrup. Immediately turn off heat and turn pecans until coated.

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To make the dressing, I mixed 3 parts olive oil with 1 part balsamic vinegar, then added about 1/2 the juice of 1/2 a lemon (so…the juice of a quarter lemon…). Chop up the lettuce or simply add 1 10-oz bag of mixed greens to a bowl, then add the beets, pecans, goat cheese, and dressing. Mix and serve!

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