Tag Archives: garlic recipes

Sauteed Kale with Garlic

Guess what the new spinach is ? Kale! That’s a quote from a recent episode of “Modern Family” when Mitch, just returning from shopping the farmer’s market, asked Cam. Kale, an under appreciated green vegetable is having it’s moment to shine in the food world. I have joined the legion of fans of Kale and have started to make this vegetable a more regular guest on my dinner table and yes it is the new spinach. Mitch is right! I’m sharing two kale side dishes today, one is preparing kale the way I would broccoli rabe and the second is replacing kale for romaine in my favorite Caesar Salad recipe, using a dressing that doesn’t include raw eggs but packs the same taste! So get on the kale bandwagon and try it tonight!

From by the bay, wishing you tasty and new green leaf memories!
Maryann
blog kale saute
Sauteed Kale with Garlic 
Serves 4
Ingredients
1 1/2 pounds kale, stems and leaves coarsely chopped
1/4 cup white wine
2 tablespoons olive oil
2 garlic cloves, chopped
1/4 teaspoon red chili flakes
sea salt and pepper to taste
Directions
Place saute pan on medium heat add kale and wine and cover , stirring occasionally until kale is soft, about 10 minutes. Remove kale and strain off any liquid left. Place pan back on medium heat and heat up oil , add garlic and chili flakes saute a minute then add kale, let cook 2-3 minutes. Add salt and pepper to taste and serve.
This is a great side dish , but I also use this at room temperature on toasted bread top with fresh ricotta and then the kale and lastly a shaving of pecorino cheese or also as part of a pizza topping as just a few other serving ideas.

One Pan Roast Chicken and Vegetables

I love the holiday season, but with that we are all rushing to get so much done. The days are already filled with work, family and friends. When the holiday season arrives there are the extra activities of shopping for gifts, decorating the house and extra entertaining. So with that I love when I have a recipe that is easy, simple and delicious. This one pan roast chicken and vegetables is just so easy to assemble and it looks and tastes just amazing. My recipe suggests certain vegetables to surround the chicken, but you can easy use other vegetables if you like such as carrots, asparugus, scallions, cauliflower or sliced peppers and onions. If  any of the vegetables seemed to have cooked too quickly, just take them of the pan , cover with foil and put the pan back into the oven to finish roasting. The dish is not only easy to make, it’s all a quick clean up. Especially, if you use a nice non stick pan such as scan pan, it’s about a 1 minute to clean up. So find yourself some extra time for the holiday acitivities with this quick dish.From by the bay wishing you speedy food memories!
Maryann
blog one pan chick
One Pan Roast Chicken and Vegetables
Serves 4 
 
Ingredients
1 organic chicken – 3 to 4 pounds
2 thick slices of bread, such as sourdough
2 heads garlic, sliced across the middle
2 bay leaves
6 – 8 shallots peeled
4 ounces brussel sprouts
1 medium sweet potato, peeled and sliced
4 small purple potatoes, sliced
5 strips of thick bacon
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon maple syrup
salt and pepper
Directions
Preheat oven to 400 degrees F . Drizzle the bottom of the baking pan with olive oil. Place two slices of bread in pan. Bring chicken to room temperature and season with salt and pepper inside the cavity and outside. Place chicken on top of the bread in the baking pan. Wrap the chicken with bacon, drizzle with maple syrup and top with butter. Add the remaining vegetables around the chicken. Drizzle with remaining olive oil and season with salt  and pepper. Place in the oven and roast chicken until the bacon is crisp and the chicken is 175 degrees F and the juices run clear, approximately 1 1/2 hours. If the vegetables look dry add a little water or white wine. Let chicken rest for at least 15 minutes before carving. Serve with the roasted vegetables and bread from the pan.
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