Whew! What a week! Yesterday, was a pretty good day, and it started like most mornings do lately, and that was driving in traffic thinking about the blog. Being able to sit back down at my computer and spend time working on this has been […]
Upon starting this recipe for potatoes au gratin with leeks I didn’t think about it being a crowd-friendly dish that could feed a ton of people. In all honestly, I had bought some gorgeous leeks from the supermarket, and I was trying to think of […]
Biscuits and gravy, or better yet sausage gravy and buttermilk biscuits are my favorite thing for breakfast! When I was little I would beg my dad to make for me on Sunday morning. There are several dishes that I consider true southern food like cornbread, […]
Who’s fresh? Well, this salad is! Plus it’s all kinds of good for you, and I love the dressing! It tastes bright, it’s creamy and low-fat!
I just love a good salad, plus kale has been one of my favorite vegetables since I was a child. The way my mom makes it is still my favorite. Her method is so easy. First, she washes the kale leaves really well, trims the leaves off the stalk, blanches them in a small amount of water, then adds a sprinkle of salt. Until recently I never realized that the salt played two purposes with the kale. It not only seasons it, but the salt reduces the bitterness in the taste.
Also, we all know that dark green vegetables are important to our diet. Not only are they a great source of fiber, but also Vitamin A, and folate. These are all things that our bodies need. Why not give it to them wrapped up in something that tastes great? (Wanna read more about the health benefits of dark green leafy veggies? Here’s a great page I found)
Although I love kale and I wish I had thought of this salad I can’t take credit for this recipe. This was Emery’s creation for dinner one night. We love finding alternate protein sources for our diet and try to do meatless meals often. Chickpeas or garbanzo beans are a great source of protein. He added a bit of seasoning to them and roasted them in the oven till they were crunchy.
By the time I walked into the kitchen to see what he was up to the chickpeas were already in the oven, kale chopped, dressing in the blender, a jar of olives cracked open, and tomatoes washed with feta crumbles waiting close by. I think the anticipation was getting to us both, plus we were both starving for dinner.
Once he plated the salad I ran to take some photos, and then we tore into like a bunch of starving raccoons! It was delicious, and after I stuffed my face I didn’t feel guilty. Actually, I kind-of felt full and healthier. I love that. Loving kale. Huh, I think I love this salad.
Kale Salad with Roasted Curry Chickpeas and Feta
- 2 bunches of kale
- 1 (15-ounce) can of chickpeas, drained
- 1 teaspoon of olive oil
- 1 teaspoon curry powder
- 1 teaspoon of black pepper
- 1/2 teaspoon of sea salt
- 1 cup of cherry tomatoes
- 1/2 cup of feta cheese crumbles
- 1 cup of kalamata olives
- Step 1 Wash and dry the kale leaves. Remove from the stem and chop or tear into small pieces. Set aside.
- Step 2 Preheat over to 400 degrees F.
- Step 3 In a large bowl whisk together olive oil, curry powder, black pepper, and salt. Add can of drained chickpeas. Mix well.
- Step 4 Pour out onto a ungreased sheet pan into one level.
- Step 5 Bake for 30 minutes. Remove from oven and cool.
- Step 6 Placed chopped kale in large bowl and add chickpeas, feta, tomatoes, and olives.
- Step 7 Serve with Green Harissa Dressing.
Green Harissa Dressing
- 1 bunch cilantro
- 1 lime, juice & zest
- 2 large garlic cloves
- 1 whole jalapeno pepper
- 1/2 teaspoon freshly grated ginger
- 1 teaspoon of cumin
- 1/8 teaspoon ground celery seed
- 1 cup of fat free Greek yogurt
- 1/2 teaspoon
- Step 1 Mix all ingredients together in a blender, and blend till smooth.
- Step 2 Enjoy!
These are the best homemade meatballs ever! Meatballs are one of those things like dumplings that are made all over the world. Many countries have their own version, but to me, I favor the Italian style best. Let me tell ya what I look for… Tender […]
When Emery and I first started dating I wanted to learn about what made him happy, so I asked him what his favorite things were to eat. His answer was chicken. Hmmm… chicken? I thought his answer would be fancier since he was a Chef, […]
Have you heard about sheet pan dinners?
The thing about these is that they’re easy to make, have less cleanup, and can be done fast. I mean supa fast! Worth mentioning that I currently don’t have a dishwasher, so fewer dishes are tops with me too.
When I first saw these sheet pan creations I couldn’t believe the variety of dinners being done this way. It seems like the faster the meal prep the better because let’s be real… no one has time to slow roast anything unless it’s in a crockpot!
Emery whipped up a marinade that was smokey, slightly acidic, and flavorful. He used chipotle peppers, garlic, vinegar, plus cumin and honey.
We choose to use skirt steak. It’s a highly flavorful meat but needs a little love, otherwise, it can be tough if it’s overcooked, sliced incorrectly, or not rested before slicing. The marinade helped tenderize the meat and add some smokey fajita chipotle flavor.
On our sheet pan we placed the steak on one side, and the veggies on the other, instead of plopping it all down in the center of the pan. It worked out well for us since we flipped the steak halfway during cooking, as well as the veggies.
While dinner was in the oven Emery brought out some of his pickled veggies, salsa, fresh cilantro, and tortillas. The only thing we forgot at the store was extra limes. Fresh lime juice would have been killer on these.
All in all I think dinner took 20 mins. Pretty fast, no?
Now about cooking up that skirt steak…
- Don’t overcook, otherwise, it’ll be like leather. It’s a thin cut so ideally it should be cooked to medium.
- Let the steak rest and hang out on the plate for a few minutes.
- Slice on a bias. Look at that direction of the meat grain then slice opposite at a 45-60 degree angle.
Sheet Pan Steak Fajitas
- 1 7oz can of Chipotle in adobo sauce
- 1/4 cup of vinegar
- 1/4 cup of water
- 4 large cloves of garlic, smashed
- 1 Tablespoon of honey
- 1 Tablespoon of Worcestershire sauce
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 lime juice and zest
- 1/4 cup of canola oil
- 1/2 pound Skirt Steak ( We used the inside cut)
- 1 onion, sliced
- 2-3 bell peppers, sliced
- garlic salt
- black pepper
- Step 1 Mix the first 10 ingredients together to make the marinade. Place the skirt steak in a large bowl or ziploc bag for at least an 1/2 hour with the marinade.
- Step 2 Meanwhile cut up veggies, and line the sheet pan with aluminum foil.
- Step 3 Raise the rack in the oven to the highest position, and turn the oven onto broil.
- Step 4 Toss the peppers and onions with a little bit of oil, sprinkle with garlic salt, and black pepper. Place the veggies on the sheet pan.
- Step 5 Remove the skirt steak from the marinade, and place it on the sheet pan.
- Step 6 Broil for about 4-6 minutes on each side. Halfway through cooking, flip over veggies.
- Step 7 Remove from the oven and let the steak rest for a few minutes before slicing.
- Step 8 Serve with desired toppings.
Comfort food has been my middle name lately. It’s getting cooler outside, and my inner me is yelling for dishes that are rich, heartwarming, and filling. Topped with rosemary cheddar biscuits this chicken pot pie is truly decadent and over the top. Since Emery and […]
Why reinvent the wheel? Twice baked potatoes are a classic that pair well with so many things, but for me there not something that I make very often. I’m not sure why because they’re easy to make and they’re rockin! The tasty spuds are filled with […]