Baked Kale Chips

One of the things I love most about springtime is going to the Farmers Market. We had uncharacteristically warm weather for February this past weekend which got me thinking about how much I love going to the Farmers Market, and perusing an infinite number of crates with fresh, local, and pesticide-free vegetables. Contrary to the fluke weather temperature, it is still winter time - thus - limited vegetable options. I did find some great looking Kale and remembered this recipe passed on to me by a friend. Now I'm passing it onto you! Enjoy!

Ingredients:
3-4 individual Kale stalks, cutting the leaves off of it into bite-size pieces
Olive oil baking spray
1 Tbs seasoning of your choice - or just salt & pepper

What to do:
1. Preheat the oven to 350 degrees
2. Spray a baking sheet with the cooking spray, then arrange the Kale pieces on the baking sheet
3. Spray the Kale pieces with a little more cooking spray, and sprinkle your seasoning on all pieces
4. Bake for 8 minutes

Pair with a dip, toss into a salad, or snack on as-is!

Tofu Summer Roll

Yes, I know that it's February and yes, I know that the high today (in NYC) was 40, and YES, I know there is still snow on the ground. Maybe it was the 60 degree weather we had this past Friday, or maybe the cold weather has gone to my head - or maybe I have Spring fever. How dare I think to make something so healthy and *gasp* so LIGHT on a cold winter night?! Well, I dared and, horror-of-horrors, I enjoyed! I needed a break from the bone-sticking, heavy-sitting meals that my body seems to only crave during these chilly nights. Summer rolls are easy to throw together, the ingredients (unless you want to go nuts with it) are cheap, and is so light - yet - filling. Other possible fillers: sticky rice, julienned carrots, sliced avocado, sauteed tempeh strips (or chicken!), spinach, arugula...

Ingredients:
1 pack of rice paper rolls (found in specialty Asian food stores - super cheap)
1/4 of a red pepper, julienned
2 green onions, cut into 2" strips
1/3 pack of tofu, cut into 2" strips
1 "nest" of thin rice noodles (also found in specialty Asian food stores)
1 deep, round baking dish or bowl that is large enough for the rice paper rolls to fit in

What to do:
1. If using the rice noodles, let the "nest" soak in a bowl of hot water for 15 mins
2. Meanwhile saute the tofu with just oil or with garlic and/or your sauce of choice over a medium heat
3. Let tofu cook for 8-10 minutes, then turn off heat and let them cool
4. Prepare a sauce pan with water and bring to a boil
5. When the rice "nests" have finished soaking for 15 mins, put the noodles in the boiling water for 3 minutes - rinse and set aside
6. Prepare the large, deep baking dish or bowl with hot water
7. Take one rice paper sheet and carefully submerge it into the water
8. Let it soak for 2-3 minutes until completely soft
9. Carefully remove it from the water and spread flat onto a cutting board
10. Start layering your ingredients in the middle of the rice paper- starting with 2-3 pieces of tofu, then a spoonful of rice noodles, then the 3 green onions and 3 red pepper strips - don't overload the roll!
11. Fold in the sides of the roll, then bring the bottom piece up and over the ingredients and roll until all side are tucked in and it is in the shape of a roll - pull as tight as you can without tearing the rice paper - they are tougher than you think but still be delicate!
12. Set aside and repeat - makes 4-5 rolls. Adjust the amount of ingredients to make more!

Finish with the dipping sauce of your choice - you could use Soy sauce, Teriyaki sauce, or make your own Peanut sauce

Skillet Gnocchi

Loosely adapted from: EatingWell

Gnocchi is my all time favorite kind of pasta - although I can only eat it every once in a while because it is so filling and heavy! I used a whole wheat brand of gnocchi by Racconto to up the nutritional value. It was also fat-free, zero cholesterol, and a great source of fiber! I found this recipe on the EatingWell website that I mentioned earlier. I altered it a bit to what I had around the house, and it turned out DELICIOUS! Full of fresh ingredients and spices - you can't feel guilty about this dish!

Ingredients:
1 package of Gnocchi of your choice
1.5 fresh tomatoes, diced
1 garlic clove, minced
1 large shallot, minced
1/8 ts italian spices
1 Tbs marinara sauce
1 Tbs red wine (cooking or table wine)
1/4 cup parmesan cheese

What to do:
1. Heat 1 Tbs of olive oil in a small saute pan and toss in the shallots and tomatoes over low-medium heat
2. Let them cook together for about 3 minutes, then add in the garlic
3. After about 2 more minutes, add in the red wine
4. Let the wine reduce down (about 2-3 minutes) then add in the spices and marinara and turn the heat to low
5. Heat an additional saute pan with a couple Tbs of olive oil, and then toss in the gnocchi over medium heat
6. Toss every so often and let cook for 5-7 minutes, until they are plump and golden
7. Combine the tomato mixture with gnocchi and let simmer together for another 2 minutes
8. Add most of the parmesan cheese, and save a little to throw on top when you serve

Thai Noodles with Peanut Sauce

I've said it before, but I absolutely love Thai food. Unfortunately for my wallet-friendly lifestyle, Brooklyn is not lacking in Thai restaurant choices; Thus, I retire to the kitchen. I have come across many variations of peanut sauce but haven't been particularly blown away. I always felt it was lacking something that I could not quite put my finger on. Playing around with a few ingredients the other day, I think I may have found the missing piece to my Peanut sauce puzzle: Agave Nectar. This dish gave my neighboring Thai eateries a run for their money - without having to spend any of mine. And what's better than that?


Ingredients:
1 pack of Thai rice noodles/sticks
1 zucchini, diced
1 russet potato, diced
3 garlic cloves, diced
1/2 cup of peanut butter (chunky works well)
1 cup of water or chicken stock
1/2 Tbs soy sauce
1/8 ts of cumin
1 Tbs lemon juice
1/2 Tbs Agave Nectar, or honey
1/2 Tbs Thai hot sauce like Sriracha

What to do:
1. Bring a saucepan to a boil, add in Thai noodles and cook according to directions
2. Saute potatoes in a little olive oil for 10 minutes in another skillet
3. Add in the zucchini and 1 garlic clove to the potatoes and cook over a medium-low heat
4. Drain the rice noodles, rinse, add to vegetables and toss together
5. In another saucepan, heat the water over a low-med heat
6. Add in the peanut butter and whisk well
7. Add in the lemon juice, soy sauce, cumin, and the rest of the garlic
8. Add in Agave nectar
9. Pour the sauce over the vegetables and noodles to combine

Trader Joe's is the bees knees

EatingWell website blogger Lisa Gosselin wrote an article about what foods are and are not better deals at Trader Joe's. Top picks: Cheeses and Frozen dishes! Not so great picks: Fresh veggies and fruits. Personally, I am a huge fan of their organic salad greens, and have been able to get a pack of 3 organic romaine heads for less than $2.
Also interesting: "In 2001, the company decided not to use any genetically-modified foods in its private label products and in 2007 made a commitment to eliminate added trans fats from all private label products (along with artificial colors, flavors, preservatives). Trader Joe’s branded eggs are all cage free and by 2012, the company promises that all of its seafood will be sustainably-sourced."

Check out Lisa Gosselin's EatingWell blog too - will definitely be citing more of her tips in the future! 

Italian Benedict

 

To me, Eggs Benedict is synonymous with brunch. The toasted english muffin and perfectly poached egg with a creamy, rich hollandaise sauce seals the deal for the end of a great weekend. I was feeling a little adventurous this morning [coughafternoon] and decided to explore my new love of eggs and marinara sauce. A while ago I came across a wonderful recipe for parmesan risotto topped with a fried egg and a dollop of marinara sauce. The flavors worked so perfectly together that I knew another combination had to be concocted. There are other variations of an "Italian Eggs Benedict" such as poaching the eggs in marina sauce or as a hollandaise replacement. In my opinion you can't have an eggs benedict without hollandaise sauce, so here is my take on a classic brunch dish!

Ingredients:

5 eggs with 3 of the yolks separated and put aside 

2 Tbs Marina sauce of your choice

1 English Muffin, sliced

1 Tbs lemon juice

1/2 cup [1 stick] firm butter (I cut this in 1/2 and is tasted just fine)

1 Tbs grated parmesan cheese

What to do:

1. Heat oven to 300 F degrees, put English Muffins on a baking sheet and toast until eggs are poached

Bring a medium sized sauce pan filled half-way with water to a boil

2. Reduce heat to med-low and crack eggs one at a time into a deep ladle

3. Slowly and carefully place the ladle with the egg into the hot water and gently tip to the side so the egg slide into the water. Repeat with 2nd egg

4. While eggs are poaching for the next 4-5 minutes, remove English Muffins from the oven and spoon 1 Tbs of Marinara on each toasted English Muffin on the baking pan

5. Remove poached eggs with a slotted spoon and gently place one on each English Muffin

6. Turn oven temperate to "WARM" and return the baking sheet to the oven to keep muffins and eggs warm.

7. Place the 3 separated yolks into another smaller saucepan and whisk together with the lemon juice

8. Once combined, turn the heat to low and add in the butter 1/4 cup at a time (or 1/8 at a time if cutting in 1/2 = 2 Tbs) 

9. Continue whisking the butter into the egg and let it melt gradually - you want the eggs to cook all the way through

10. Keep adding the butter in gradually and whisking until the sauce has become thick and creamy.

11. If curdles appear in the mixture, remove pan from heat and add a Tbs of boiling water to smooth it out

12. Once sauce is done, turn off heat, remove muffins from oven, pour sauce over each and sprinkle with the grated parmesan

Red Quinoa with Sweet Potatoes, Tomatoes, and Black Beans

To start 2011 off the right way, I am making more of a concerted effort to eat better. Cue spotlight on: Quinoa. This power-grain is loaded with protein, takes less than 20 minutes to make, and can be added in to many dishes for additional nutrition. I like to keep it in the fridge ready to throw into a pasta dish, toss in with sauteed vegetables, or sprinkle on a salad. Quinoa's mild flavor makes it incredibly versatile.

Ingredients:
Red or regular colored Quinoa
1 medium sweet potato, diced
1/2 or smaller can of diced tomatoes, drained
1/2 can of black beans, drained and rinsed
1 clove of garlic, minced

What to do:
1. Prepare the Quinoa as directed
2. While it's cooking, saute the sweet potatoes in a little olive oil over a medium heat
3. After 10-12 minutes the potatoes should be tender, so add in the tomatoes, black beans, and garlic
4. Let simmer together until beans and tomatoes are heated through, then add the quinoa once it finishes cooking.
Salt and pepper to taste.