Monthly Archives: December 2010

Kale

I am one of the last people to jump on this new kale trend. Despite numerous recipes that have emerged over the past year, I have been hesitant to try cooking kale. But when I failed to find baby spinach in the grocery store last week, I decided to give it a shot. Not bad at all. Now I have a whole lot of other recipes that I want to try with kale.This recipe is adapted from Giada’s Spicy Parmesan Green Beans and Kale recipe. I eliminated the whole green beans part and made Spicy Parmesan Kale.

Ingredients: 13 baby bello mushrooms cubed, 1 shallot cubed, 1/4 cup white wine, 1/2 lb kale stemmed and chopped, 1/2 teaspoon red pepper flakes, 3 tablespoon grated Parmesan cheese, juice from 1/2 lemon, 2 teaspoons salt, 1/2 teaspoon ground black pepper

Begin by warming olive olive in Dutch pan on medium heat. Add the shallot and cook until the shallot softens for about 5 minutes.

Add mushrooms, salt and pepper. Cook for 5 minutes and pour in the wine.

Add kale and red pepper flakes

Cook until the kale wilts for about 4 to 5 minutes. Add lemon juice and top with Parmesan cheese. Mix together and serve warm

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Filed under Side Dish, Vegetarian

Leftovers

I don’t let anything go to waste. In my last post I used sausage. Since I had some leftover, I froze it for a day when I didn’t feel like making anything complicated. Not that I ever make anything complicated and not that the day came too much later.  This is a somewhat simplified version of sausage Alfredo pasta.

Ingredients: 1/2 lb penne pasta, 3 spicy sausages casings removed and diced(the sausage not the casings), 2 cloves minced garlic, 1/2 cup cream, 1/2 cup shredded Parmesan cheese, 1 tablespoon butter, 1 tablespoon olive oil, salt and pepper to season

Begin by cooking the pasta to al dente. To a pan, on medium heat with olive oil, add sausage.

Cook until the sausage browns and add garlic, salt and pepper. Cook for a few minutes before pouring in the cream.

Cook for 5 minutes and add 1/2 cup of cheese (leave the other 1/2 cup aside). Let the sauce thicken for another 5 minutes. Add sauce and butter to the pasta.

Mix together and top with the remaining cheese

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Filed under Meat, Pasta

On airports and flying

I hate flying. I am completely aerophobic and just get really restless being in one cramped position for long hours. It does not help that I have to fly for 10 hours to get home. In addition to the time it takes for the layovers, it takes me anywhere from 16 to 24 hours.

This time around my flight was smooth with no delays which was surprising since Boston in time of snow is no happy place to fly out of. Last year I got stuck in the airport for 6 hours waiting for my flight to New York where I usually connect to go home. My room mate though, who was connecting in London to get home, got delayed home by 2 DAYS!

Having gotten home, jet lagged (2 days later I still wake up at 5:30 am) and tired, I am in need of some comfort food. There are three camps of pizza lovers. The ones who like the delivery kind, the ones who like completely homemade and the ones who like semi-homemade pizza. No one likes the frozen kind. Don’t be that guy. I am in the third camp where I cannot make my own pizza dough but enjoy baking my own pizza.

Ingredients: Pizza dough, 4 oz baby bello mushrooms, 4 oz cherry tomatoes halved, 1 1/2 cups of your favorite tomato sauce, 3 spicy sausages, 1 1/2 cups shredded cheddar cheese, 1 cup shredded Parmesan cheese, 2 tablespoons olive oil, salt and pepper to season

Preheat oven to 350. Add mushrooms to a cookie sheet. Drizzle mushrooms with olive oil(tablespoon) and sprinkle with salt and pepper or grilled seasoning. Roast the mushrooms for 15 minutes. In the meantime roll out the pizza dough. Spray another cookie sheet with non-stick cooking spray. I used to bake pizzas right on the oven rack until this incident. So now I just use a cookie sheet. Spread the tomato sauce over the dough.

Add the shredded cheeses

In a pan, on medium heat, with 1 tablespoon of olive oil cook sausage until it browns on all sides.

This should take around 15 to 20 minutes. Dice the sausage. Add the sausage and tomatoes to the dough. Sprinkle with salt and pepper.

Bake in the oven until the crust becomes golden and the cheese melt. Serve hot.

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Filed under Meat, Pizza

Blueberry Pie

So I think I might be done with all the work that needed to be done. Or at least done enough to make a cranberry/blueberry pie and celebrate. Pie crust pre made. Obviously. I mean who would I be kidding? I fool myself saying that I can’t bake because I do not own a stand mixer but recently people have been pointing out that is a false statement. That you can’t bake without a stand mixer that is not that I can bake. I found this recipe in bon appetit magazine and it looked simple enough. And the only pies I make are simple. For all the bakers out there, don’t judge. It came out delicious.

Ingredients: 1 pie crust (if you make your own, more power to you), 14 oz fresh or frozen cranberries(I used fresh), 14 oz fresh or frozen blueberries (I used frozen), 2 1/4 cups of sugar, 3 tablespoons corn starch, 2 cinnamon sticks, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest

Add the cranberries and blueberries to a saucepan on medium heat

Add the remaining ingredients

Mix and cook the filling until the mixture thickens and the berries begin to pop for about 15 to 20 minutes, stirring occasionally. When the mixture comes to a boil, take off heat and transfer to a glass dish. Let the filling cool in the fridge anywhere from an hour to 1 day. When the filling is cooled, remove the cinnamon sticks and pour the filling into the pie crust.

Cover the pie with a top layer of crust and seal together

Place in a 350 preheated oven and bake until the crust is golden brown for about an hour.

Enjoy

 

 

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Filed under Dessert

Chicken Curry From a Lying Cook

So I apparently I have lied about posting something last week. Not apparently. I have and I feel really bad. Have I told you that these two weeks have been the worst 2 weeks of my life? Me and Anna have literally been living of leftovers of the freezer’s past (like past of the last 2 years) and candy that has expired in May 2009. It’s fine. We are not the ones to complain. This recipe has been scraped from the very few ingredients that I had in the house. It is nevertheless delicious.

Ingredients: 1 lb boneless chicken thighs (I only had chicken breasts so that worked too) cut into desirable chunks, 1/2 chopped small red chili pepper, 1  diced green bell pepper, 1 diced shallot, 1 can of drained baby corn, 8oz Thai coconut milk lite, 1 tablespoon of minced garlic, 1 tablespoon curry, 1 tablespoon turmeric, 2 tablespoons vegetable or olive oil, salt and pepper to season

Begin by heating oil in a heavy bottom pan. Add the onions and red chili pepper. Saute until the shallots golden for about 5  minutes and then add the garlic.

Cook for another 2 minutes and add the chicken.

Cook until the chicken browns and is fully cooked. Add the green pepper and cook for a few minutes until it begins to just slightly soften. Pour in the coconut milk.

Add the spices, salt and pepper. Add more turmeric and curry powder if desired. I think I added an extra tablespoon of each.

Mix together and simmer the curry for 30 minutes. Drop in the baby corn and cook for another 2 before serving.

Serve hot with rice

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Filed under Chicken, International Food

I suck!

I think I reached my absolute record for not posting anything which makes me cry. On the inside. I have 8 days left till I finish this semester and a 32 page book, a website, a 15-page paper and an exam to finish. I have not even had time to step in my kitchen! I miss it. I promise that this week, I will make it up with 2 (maybe I shouldn’t go that far yet but 1 new post for sure) posts with amazing recipes so check back in.

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Filed under Blah Blah