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Wednesday, July 31, 2013

Chicken and Tofu on Crispy Kale

A restaurant meal and a farmers market on a recent trip to Chicago inspired this meal. When my husband tries something new and healthy and likes it, I jump at the chance to prepare it and such was the Kale. Dining at Perennial Virant with the youngest daughter, son-in-law and niece, my husband's beef entree included crispy kale which was new to him...The following day the Kale was in abundance at the Farmers Market, from dinosaur kale to kale chips. One of the booths had a variety of Tofu so I mentally made a note that when returning home I would have to come up with something that combined the two but had to be tasty enough that he would enjoy it. He is just not a kale/tofu kind of guy.

The Kale.
The kale was rinsed and dried. After removing the hard middle veins/stems I tossed the kale in evoo and a small amount of sea salt and spread on a cookie sheet to bake in a 375 degree oven for 15 minutes.

The Veggies

Chopped Broccoli, sliced garlic, onion, and red bell pepper were added to a skillet and sauteed in evoo. The mixture was removed when the veggies were tender.

The Entree: Chicken and Tofu on Crispy Kale

I cubed the chicken tenders and tofu and tossed them in egg white, then a Yengling hot sauce (medium) and then coated them with panko crumbs. Evoo was added to the skillet and the chicken and tofu were browned. I put them in a small casserole dish and finished in the oven for about 10 minutes to ensure that the chicken was adequately done. Prior to serving I placed the chicken, tofu, and veggies back in the skillet for about 3 minutes while I placed the crispy kale on the dishes.

I added thinly sliced watermelon to cool the taste of the salt and or the tang of the hot sauce. I must say the watermelon was a great last minute thought and did the trick of soothing the palate.

The Wine: 2009 Las Rocas Garnacha. This was a gift to my husband from the Chicago daughter and son-in law. Surprisingly not too heavy of a wine for this meal, rather it was actually very very good.


Thursday, July 18, 2013

Zucchini with Mushrooms and Shallots

The Zucs were not all we had for dinner, but was a new creation. I have made similar versions before primarily for a pasta topping,but for this dinner a side dish.

Nothing says summer like a caprese salad and yes we had it once again along with grilled salmon.

Zucchini with Mushrooms and Shallots

Earlier in the day I shredded rounds of parmesan on a parchment paper lined cookie sheet and baked for five minutes in a 375 degree oven. I let them cool before easily removing them from the parchment. I used a peeler to shred the two small zucchini into strips, and thinly sliced the mushrooms and shallots.
They were sautéed in evoo, fresh ground black pepper and fresh thyme on medium high for about a total of ten minutes. The parm crisps were placed on top prior to serving. Delicious!

Wine: 2010 Brocard Chablis Premier Cru
. Very, very nice.


Tuesday, July 9, 2013

Shrimp, Potato Salad and Baked Beans and Champagne

The hugs, the laughter, the tears, the pictures, the exaggerated "shots" of the day and the "trophies" are tucked in our hearts and memories until we do it all over again next year at the 32nd annual MJL memorial golf outing. When it comes to the food served it is an array of favorite snacks, easy to make and serve dishes, and a few "absolutes" that folks count on...knowing my interest in food and cooking one attendee said "This stuffed cabbage is really good, did you make it?" No, that would be my baby sister, I replied. "And the pulled pork, delicious..." That would be my baby sister. "And who did the smoked turkey?" That would be my baby sister. "The food is really good..." I made the caprese salad, I offered. "Oh I missed that." Consolation - I did beat my baby sister in golf this year! But she does deserve a standing O for pleasing the crowd year after year with her main dishes!

So on the Fourth of July it was down to just the two of us and that was fine... Although the 4th is the birthday of our country and not complete without baked beans and fireworks, it was also an anniversary for us (one of the 4 that we celebrate). A quiet dinner for two with baked beans and champagne seemed to cover it all.

The Shrimp Kebobs

I have posted similar kebobs in August 2010 and August 2012, but with most dishes I change it up a little. This time the glaze included evoo, cognac, fresh ginger, minced garlic and apple juice. The minced garlic is added to skillet of hot evoo. Once the garlic is soft the other ingredients are added and then reduced. I browned the pre-cooked chicken sausage with jalapeno and then cubed. to match the size of the shrimp. The kabobs were brushed with the glaze, grilled for 5 minutes (turning once) on a 450 degree grill.

Lemony Arugula Potato Salad

This recipe was adapted from the June 2010 Cooking Light and my first preparation of it was posted June 2010. This time the potatoes were boiled until tender and then peeled and cubed. I sauteed two shallots in evoo and then added 1 tsp of grated lemon peel, a tbl of fresh lemon juice, two healthy splashes of pinot grigio vinegar, and two tbls of whole grain Dijon mustard. Immediately prior to serving I added the arugula and tossed the mixture with the dressing.

Baked Beans
What can you say about a can of baked beans! But adding a little barbecue sauce (Yuengling Porter Hickory Smoked) and a tbl of brown sugar make them very yummy and fills my craving for a year.

And best of all the Veuve Cliquot!