All Things Organic Kale

A couple years ago I became obsessed with Kale Chips. I made them just about every day, and my roommates were pretty weirded out by my love for this leafy green vegetable. I originally got the idea from a co-worker on a health craze and was skeptical. But they are surprisingly and exceptionally tasty and flavorful, not to mention easy as pie to make. I have been trying to integrate a bit of organic into my groceries, so I went to a health food store after yoga last night to buy two bushels of kale. One to make chips, and the other to go into a Kale and White Bean Soup. In my soup I also integrated sausage, as well as some spinach and ricotta mini ravioli from Rowefarms, and organic white navy beans.

 Healthy bowl of chips to enjoy during evening TV watching.

Kale Chips
Ingredients:
1 small bushel of Kale
1 tbsp olive oil
1 tbsp Sea Salt or Kosher Salt

1. Preheat oven to 375 degrees F
2.Wash and dry kale. Roughly chop or tear kale into smaller pieces, discarding hard stem.
3. Place in large bowl, add olive oil and salt. Mix until all leaves are lightly and evenly covered.
4. Spread out onto baking sheet and bake until lightly browned, darkened and crisp. Let cool slightly and enjoy!

Kale and White Bean Soup
Ingredients:

3/4 package of mini cheese ravioli or tortellini (I used Rowefarms mini spinach and ricotta ravioli)
4 sausages (I used Rowefarm French Country sausages, its their house recipe sausage)
1.5-2L chicken stock
1/2 cup dry white wine (I used Chardonnay)
3-4 cup Kale, roughly chopped or torn
1/4 cup Parmesan cheese, finely grated
1 can white beans (I used Eden Organic white navy beans, 398ml can)
1 cup diced celery
1/2 cup diced onion
2 cloves garlic, minced
1 tbsp olive oil
salt and pepper

 1. Remove sausage from casing into small chunks and brown in pan until outsides are crisp. Removw from heat and put to the side.
2. Heat olive oil in a large pot, add onion, celery and garlic, cook until celery is soft and onion is transparent. Add white wine and bring to a boil. Add chicken stock and bring to a boil. Stir in Parmesan cheese.
3. Lower heat and add Kale and beans, simmer.
4. Cook ravioli separately according to directions, drain and add to pot. Mix in cooked sausage you previously prepared.
5. Continue to simmer until Kale is wilted and tender. Season with salt and pepper to taste. Serve. This soup tastes almost better a day old, once the beans have become creamy and the soup has thickened a little bit.

Valentine's Day Karma

 

Yes, that's right, I'm asking this cute piglet to be my Valentine! How I would love to build this smiling little guy a flannel nest in my bed :)

I think there is a Taylor Swift song for every moment, I like unicorns, I have to talk myself out of buying cutesy clothes and novelties more often than a 25-year-old should, I like the color pink, hearts, animals holding hands and kissing, and almost anything so adorable or endearing that it makes you go "awwww" (refer to photos for examples), so what is there not to like about Valentine's Day? Apparently a lot, if you're my room mate or a couple other of my single girl friends, or probs any guy on the street who doesn't buy into "the whole commercialized holiday thing" (but feels obligated to do something nice for his girlfriend/wife/morethanjustfriends/notlabellingit). Whichever way, I decided to spread my spirit like cupid and bring some not-so-nutritious-treats for my Nutrition class (refer to yesterday's post), and to make dinner for my non-believing room mate, Jess. If this doesn't (kinda) cheer her up, I guess I can at least hope for some nice deeds=good karma? :) Dinner was delicious, two thumbs up and A++ to both Buttermilk Roasted Chicken and Strawberry Cake, and definitely will become go-to dinner/dessert recipes. Mashed Potatoes were good and satisfying as to be expected, also conveniently used up some of the buttermilk. Jess was in charge of salad and wine, which were also excellent.

 Watch this, and tell me it's not the cutest. 1:19, is the moment that encouraged to do nice things on Valentine's Day <3

Buttermilk Roasted Chicken (from Smitten Kitchen)

Ingredients:
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (Smitten Kitchen used Hungarian, I used regular, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (Smitten Kitchen used all legs, I used all breasts ;))
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.

Mashed Potatoes

Ingredients:
3 lb potatoes (about 6), peeled and quartered
2/3 cup buttermilk
1/3 cup sour cream
1/2 tsp salt
freshly ground black pepper to taste

Directions:

Put potatoes in a large pot and cover with salted water. Bring to a boil and cook about 20 minutes, or until tender. Drain very well. Add buttermilk, sour cream, salt and pepper, and mash until fluffy. Taste and adjust seasoning. More buttermilk can be added.
Strawberry Cake- For My Valentine (from Colored Grains)

Ingredients:
1/4 cup canola or plain vegetable oil
1 cup plain flour – not self rising, just all-purpose.
1 and 1/2 full teaspoons baking powder
1 tablespoon white vinegar or white wine vinegar
3/4 cup sugar
1 egg
1 and 1/2 teaspoon vanilla essence
1/2 cup milk
250 grams strawberries, cut into quarters

Directions:

1. Pre-heat oven to 180 degrees C.
2. Mix the egg, milk, vinegar and oil in a big bowl.
3. Add the sugar and vanilla. Mix well.
4. Add the flour and baking powder, and mix well with a whisk till smooth.
5. Pour the batter into a round baking dish, which has been buttered or oiled a bit on the sides and bottom to prevent the cake from sticking. 
6. Now mix one tablespoon sugar with the quartered strawberries. Arrange the strawberries on the top of the batter, pushing each piece of strawberry in a bit into the batter.
7. Bake it in the oven at 180 degrees for 60 minutes or till the cake is done and a fork inserted into the center of the cake comes out clean.

Homemade Double Stuf Oreos

I went to see the movie, The Vow, last night and I woke up this morning feeling like I just went through a break-up. Post-movie, my friend Miranda and I were wondering why, as girls, we put ourselves through such heart-wrenching films. But on the bright side, Channing Tatum is pretty damn perfect in it, and we had some Homemade Double Stuf Oreos and a large popcorn to cry into.

This is one of my favorite recipes from Smitten Kitchen. I learned from the first time I made this recipe, that the chocolate wafers do get quite big in the over, so you want to make the dough balls quite small when you put them onto the sheet. I also add a cup more icing sugar to the cream recipe, so I can make my oreos, double stuf. I was planning to make a variation and create a peanut butter filling for my oreos, but realised too late that I didn't have enough smooth peanut butter at home, so next time! The recipe makes quite a lot of cookies, so I even have enough left-over to take to share with one of my classes for Valentine's Day tomorrow :)

Homemade Oreos (from Smitten Kitchen, with variation to make them Double Stuf)
Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar (plus one more cup if you want to make the oreos a double)
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Monday=Mini Cinnamon Apple Rolls

After Chinese New Year, I swore I would take a break from over-indulging/over-eating. I not only welcomed the year of the Dragon, but also a few lbs. Waking up still full from last night's family feast, only to consume dim sum is no longer an option for me. The Chinese fortune teller said I would be getting migraines this year, and in my recent headaches, it has pushed me to make a conscious decision to drink more water and to try to eat as healthy as I can. Obviously I forgot about Super Bowl, and all these birthdays that have popped up. Also my urge to bake something cute tonight. At least I also made a colorful fruit salad to ease my conscience about my baking.

I love mini food, tapas and all types of small edibles. They're just so cute and well portioned, and it gives you an opportunity to try a bit of everything. Which is why when I spotted these 8 Minute Mini Cinnamon Rolls on Iowa Girl Eats, I had to try them out. I decided to put a little twist on them by adding cut up granny smith apple, and foregoing the icing. I was inspired by one of my fave recipes, Apple Pie Cookies from Smitten Kitchen. Which are also bite-size and super adorable.

Mini Cinnamon Apple Rolls (adapted from Iowa Girl Eats)
(makes 16)
Ingredients:
1-8oz tube crescent roll dough
2 Tablespoons butter
cinnamon
brown sugar
1/2 a granny smith apple, peeled, cored, and diced

Directions:
1. Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.
2. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon, apple and brown sugar as you want. Roll into a log and cut into 8 pieces.
3. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.

Super Bro, Super Bowl

I woke up with a massive hangover today, crippled by the fact that I had only consumed one meal yesterday of sashimi and then ventured out for my friend Vicky's birthday. Not smart. But we went to Goodnight, the reservation-only hidden bar, that is reminiscent of a speak easy. I had only heard negative things about the bar, its exclusivity, its clientele and how you cannot take photos inside. And since I am not fancy, I thought I wouldn't like it. In fact though, I thought it was novel and fun, the dim atmosphere was cozy, and I didn't mind the pricey drinks (the Dark and Stormy was recommended to me, and a gingery good choice).

This morning was another story, but somehow around 1pm, I managed to motivate myself to get up and dressed, despite bailing on brunch with friends. I made it a new Sunday tradition to eat alone and hungover in the same booth at Sky Blue Sky with a mug of coffee and a magazine (because that's how good the sandwiches are, no convo/company needed). Then fought my way through Walmart to pick up the ingredients I needed for my Super Bowl snacks. I made it to my friend Alex's condo just in time for the game, where I got to enjoy it on not only a big screen TV, but also on a wall-sized projection screen. The game was so close and really intense by the last few minutes (although I'm not too sure why my guy friends hate Tom Brady, and wanted to see him cry). We also got a lot of laughs over the half-time show, it was just a little bizarre. Most importantly though (jk), my dips were a hit. I made a Jalapeno Popper Dip, and a Bacon Double Cheeseburger Dip, both courtesy of Kevin Lynch and his blog, Closet Cooking. Simple to make and a hit amongst bros.

 Better than any sports bar :)

 Had to include a picture of Alex's cool deep fryer containing chicken fries.

(The look on Jama's face in the above left photo, represents his feelings towards Tom Brady. Alex's expression in the above right photo, represents his feelings towards beer.)

Bacon Double Cheeseburger Dip (from Closet Cooking)

Ingredients:  

6 strips bacon, cut into 1 inch pieces

1/2 lb ground beef
1 small onion, diced
1 clove garlic, chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
1 tablespoon worcestershire sauce
2 tablespoon ketchup

Directions

1. Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.
2. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.
3. Add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic and saute until fragrant, about a minute.
5. Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish.
6. Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.

Jalapeno Popper Dip (from Closet Cooking)
 

Ingredients
1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos (pickled)
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano

Directions
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.