Thursday, October 13, 2016

Kale veggie wrap

This was such a surprisingly delicious twist on kale, that I had to repeat the recipe several times in a one-week period. The key is really the aioli and the cheddar cheese as it melts into the crispy kale.

2 cups of kale leaves
2 whole wheat wraps
2 eggs
1 jalapeno
8 cherry tomatoes
2 tbsp minced onion
3 tbsp mayo
2 cloves garlic
2 tsp sriracha
3 oz cheddar cheese

Spray a pan with vegetable oil and lightly brown the shredded kale, turning occasionally.

Cut the tomatoes in half and cook them on low heat until they dehydrate a little. I place them skin-side-down, and do not turn them.

Cook the onions and the sliced jalapeno until softened slightly

Mix the mayo with the crushed garlic and the Sriracha. Shred the cheddar. Fry two eggs.

To assemble, heat the wrap in a pan and place the kale and shredded cheese in the center.

Spread with the aioli and top with the tomatoes, peppers and onions. Top with one fried egg on each wrap. Fold and serve hot.

Wednesday, September 28, 2016

Garlic and sage gnocchi

These potato dumplings are not unique to Italy, and in Hungary we eat them with poppy seed, caramelized breadcrumbs, apricot jam...and typically other sweet toppings. Consequently, it took me a little while to get acquainted with the savory versions of the dish. But my favorite, to this day, remains the pumpkin filled gnocchi with a pear cream sauce that I had at Alchemist and Barrister in Princeton, NJ.
This one is a quick and easy savory gnocchi, that used some herbs from my garden.

about 1 pound gnocchi
2 cloves garlic
1 tbsp butter
1/4 cup minced sage leaves
1/4 cup shredded Parmesan
black pepper

Bring water to a boil and separate the gnocchi pieces into the boiling water. Boil until pieces float to the top and stay there for a minute. Drain.

Meanwhile, Heat the butter and add the crushed garlic.

Heat in a pan and add the sage leaves. Stir in cooked gnocchi and top with shredded cheese and black pepper. Season with salt, if necessary.

Thursday, September 8, 2016

Quick beef curry

If you have a craving for curry, and no time, and no option for take out (and believe me, this happens in Vermont)...this is your way out! A quick beef curry, with all the flavor and very little of the hassle.

2 tbsp oil
1 large onion
2 cloves garlic
1 jalapeno
1 red potato
1 lb ground beef
2 tbsp spicy curry powder
1.5 tsp turmeric
1 tsp cumin
0.25 tsp sugar
0.25 tsp black pepper
1 tsp salt
1.5 cups beef broth
1 tbsp starch
1 cup frozen peas

Brown the meat in the oil. Meanwhile, dice the potato into 0.5-inch cubes.

Puree the onions, jalapeno and the garlic in a food processor or blender. Add to the browned meat.

Add the spices to the mixture as well, cook for 5 minutes, until fragrant. Mix in the potatoes and cook for 2 more minutes.

Add the beef broth with the starch mixed in. Add the peas and simmer on low until potatoes are cooked.

Serve with naan bread or on top of rice.

Rice noodles with chicken

This is actually so easy to make and so delicious. The rice noodles have an entirely different texture from wheat ones, they are so fresh and slightly chewy. The chicken pieces were improvised on this, but they were absolutely delicious.

1 package rice vermicelli
3 cloves garlic
1/3 cup mirin
2 tbsp sambal chili sauce
3 tbsp fish sauce
1 tsp sugar
0.25 tsp salt
1 tsp sesame oil
2 large carrots
4 green onions
0.5 cup chopped basil, cilantro, and mint mix
0.5 cup chopped peanuts

6-8 chicken thighs
2 tbsp soy sauce
1 tbsp maple syrup
2 tsp sesame oil

Mix the soy sauce, maple syrup, and sesame oil. Marinate the skinless, boneless chicken thighs in this mix.

Prepare the rice noodles per package instructions. Basically soak in hot water until desired softness is reached. Drain.

Grate the garlic, mix with the chili sauce, mirin, fish sauce, sesame oil, salt, sugar and herbs.

Julienne the carrots and thinly slice the scallions. Toss with the peanuts and mix in the noodles and the sauce. Toss for a long time, until well mixed.

Sear the chicken thighs in a hot skillet until cooked through and browned on the outside. Use just a little oil in a nonstick pan. Slice and serve on top of the noodles.

Monday, September 5, 2016

Caramelized corn side dish

This year I planted an assorted herb and leftover seeds garden in various pot and containers I found around the house. The basil, rosemary, beans and sage did really well. Sage from seed outdoors! However, one larger container got the leftover seeds and some mint. The mint overtook the entire pot rather quickly. Luckily, I enjoy mint very much. This recipe celebrated the victory of mint in my mini garden.

16 oz frozen sweet corn kernels
2 tbsp butter
1/3 cup chopped mint

Thaw and drain the corn. Heat the butter in a skillet and add the corn.

Cook on high heat, stirring frequently, until the corn kernels are turning brown.

Cool a little and add the chopped, fresh mint. Serve warm and fresh!

Wednesday, July 13, 2016

Salad Nicoise

A salad that is worthy of being called a meal. Include potatoes, eggs, some source of protein, and some fresh vegetables. Serve with a zingy salad dressing.

8 oz mixed greens
0.5 lb asparagus
10 small potatoes
a handful of cherry tomatoes
4 eggs
6 oz salmon fillet

3 tbsp olive oil
2 tbsp lemon juice
1 tbsp minced onion
1 clove garlic
1 tbsp basil
0.5 tbsp capers
2-3 tsp maple syrup
1 tsp dijon mustard

Distribute the washed greens onto two plates. Make sure they are in bite-size pieces. Chop the tomatoes on top and place in one corner of the plate.

Bring the potatoes to a boil in salted water and simmer for 15 minutes. Pour off water, remove from heat, and set aside for another 15 minutes well-covered. Cut into bite-size pieces and add to salad plate.

Preheat the oven to 400F. Distribute the asparagus spears onto a foil-lined baking sheet. Sprinkle with salt and pepper and bake for 10 minutes. Chop into 2-inch pieces. Add to salad plates.

Add the eggs to water, bring to a boil. Remove from heat and cover for 5 minutes. Move eggs into cold water. Then peel gently. Slice into quarters and add to salad plate.

Season the salmon with salt and black pepper and sear on all sides for 3 minutes in a skillet. Add to salad plate.

Blend the olive oil, lemon juice, onion, mustard, syrup and minced herbs and capers. Season with salt and pepper. Top salad with this dressing.

Tuesday, July 12, 2016

Asian-style chicken salad

This was an easy alternative to an earlier spicy chicken salad I posted. The cucumber makes this so fresh and delicious.

1/2 curly-leaf lettuce
1 medium greenhouse cucumber
1/4 cup cilantro leaves
1/4 cup mint leaves
3 rotisserie chicken breasts
1 scallion

1.5 tbsp vegetable oil
1.5 tbsp sesame oil
2 tbsp peanut butter
1.5 tbsp chili bean sauce
1.5 tsp sugar
2 tsp soy sauce
3 tsp vinegar

Wash the cucumber and scrape out seeds. Cut into quarters lengthwise, then slice into 2-mm slices.

Mince the cilantro and mint leaves.

Clean the lettuce leaves and set in a large bowl. Slice the scallion and to the cucumber along with the herbs. Stir.

Remove the meat from the chicken and dice. Mix all ingredients for the sauce. Toss chicken pieces with the cucumber mix and with a third of the sauce.

Mix the leaves with another third of the sauce. Top the leaves with the chicken and drizzle the remaining sauce on top. Serve!