from gourmetrix.blogspot.com
Grilled kale salad with garlic-anchovy dressing
Inspired by the grilled kale salad at Back Forty in the East Village.
Kale salad ingredients
1 bunch of kale
1/4 cup olive oil
1/2 cup breadcrumbs
1/4 cup grated Parmesan
1. Cut stalks of kale off and then trim out the harder parts of each leaf's stalk, keeping the leaves as in tact as possible. Wash well and spin dry.
2. Put in a bowl and toss with olive oil to coat all leaves lightly.
3. Heat up grill or cast-iron grill pan to medium-low. Grill leaves until they are just brown at the edges and tender. Grill in batches. If you are grilling on an open grill, you will want to use a grill pan so the leaves don't fall through.
4. Tear large leaves into smaller pieces. Toss with the Garlic-Anchovy dressing and top with breadcrumbs and cheese. Serve warm or room temperature.
Garlic-anchovy dressing ingredients
5 tbsp anchovy paste
2 garlic cloves, diced
1 tbsp Dijon-style mustard
1 egg yolk
3 tbsp red wine vinegar
3 tbsp lemon juice
1 cup extra-virgin olive oil
Puree first 6 ingredients until well-blended. Gradually add olive oil in a stream until incorporated. Transfer dressing to a storage container, cover and refrigerate until ready to use.
from the los angeles times
Cherry-almond-coconut granola
Total time: About 1 hour
Servings: Makes about 6 cups
Note: This granola is not as sweet as you might be used to. It would be nice sprinkled over vanilla ice cream for dessert, or over Greek yogurt for an afternoon snack.
Ingredients
1 cup shredded or shaved unsweetened coconut
1/4 cup (1/2 stick) butter
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 cups old-fashioned rolled oats
1 cup slivered or sliced almonds, your choice
1/4 cup sesame seeds
2 tablespoons brown sugar
About 1 cup dried cherries (a 5- to 6-ounce bag)
1. Heat the oven to 275 degrees. Line a rimmed baking sheet with parchment paper. Sprinkle the coconut in a single layer on the parchment paper and toast just until some of the edges of the coconut begin to color but the coconut is still mostly white, 3 to 7 minutes (timing will vary depending on how finely the coconut is shredded). Remove and set aside to cool (leave the parchment paper on the baking sheet).
2. Meanwhile, melt the butter in a large pot over low heat. Stir in the honey, vanilla and salt, then stir in the oats, almonds and sesame seeds. Add the brown sugar and stir gently until everything is completely combined. Transfer the granola to the parchment-lined baking sheet, breaking up any clumps so the granola is spread out in a single layer.
3. Toast the granola, stirring every 15 to 20 minutes, until the mixture is golden brown, about 40 to 60 minutes. Remove the tray and set aside to cool, then transfer the granola to a large bowl. Add the toasted coconut and cherries, stirring well to combine.
Each one-fourth cup: 158 calories; 4 grams protein; 19 grams carbohydrates; 3 grams fiber; 8 grams fat; 4 grams saturated fat; 5 mg. cholesterol; 51 mg. sodium.
Winery's Oatmeal-Coconut Muffins
1 cup rolled oats
1 cup buttermilk
1 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup melted shortening or oil
1/2 cup brown sugar, packed
1 egg
3/4 cup shredded coconut
Strawberry preserves
1. Combine oats and buttermilk in bowl. Let soak at least 30 minutes.
2. Sift flour with salt, baking soda and baking powder.
3. Blend together melted shortening, brown sugar, egg and coconut, then add to oatmeal mixture. Blend well. Stir in dry ingredients, mixing only enough to moisten.
4. Spoon into greased muffin tins. Using small teaspoon, place preserves in center of each muffin and cover with dab of dough. Bake at 400 degrees 20 minutes. Makes 1 dozen.
from the chicago tribune
Butternut squash and black bean stew
Preparation time: 5 minutes
Cooking time: 11 minutes
Servings: 2
Ingredients
2 tablespoons vegetable oil
1 onion, chopped
1 teaspoon cumin seeds, toasted, ground, see note
¼ teaspoon salt
2 cloves garlic, minced
1 can (14½ ounces) low sodium chicken broth
1 package (10 ounces) frozen cubed butternut squash, or 10 ounces fresh diced
1 can (15 ounces) black beans, drained, rinsed
1 teaspoon chopped fresh sage or ½ teaspoon dried
Freshly ground pepper
Steamed rice, optional
1. Toast spices in a dry skillet over medium heat, stirring frequently, until aromatic, 3-5 minutes.
2. Heat oil in a large heavy skillet over medium high heat; add onion, cumin and 1/8 teaspoon of the salt; cook until onion is soft, 5 minutes. Add garlic; cook 1 minute.
3. Stir in broth, squash, beans and sage; cook until heated through and sage becomes aromatic, 5 minutes. (If using fresh squash, cook 10 minutes before adding beans and sage.) Season with remaining salt and pepper to taste. Serve over rice.
Nutrition information per serving: 400 calories, 36% of calories from fat, 16 g fat, 1 g saturated fat, 0 mg cholesterol, 50 g carbohydrates, 16 g protein, 1,016 mg sodium, 13 g fiber.