How I Learned to Like Kale

You may or may not know this about me: I am not a big fan of vegetables. I have grown so much in the 11 years that Matt and I have been married...mainly thanks to Myra, who has always cooked me amazing dishes, filled with incredible veggies. Not only has she cooked for me (and my family), but I have been able to learn how to cook from her.

That said, now that we live in Vancouver, which is one of the "greenest" places I have ever been, we are exposed to all sorts of Farmer's Markets and local produce. The one vegetable that I've never been able to eat is kale. I mean, WHY? I think it can retain it's shape for years if left unattended! (ask me why I know this sometime).

On our recent trip down to the States, I picked up a Bon Appetit magazine. In it was this article:

http://www.bonappetit.com/magazine/2009/10/how_i_learned_to_love_kale

Which led to this recipe being made for dinner on Sunday night. Let's just say, I could have licked the pot clean. I hope you enjoy!

Spaghetti with Braised Kale

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Recipe By: Bon Appetit

Ingredients:

1 pound lacinato kale (2 bunches), large center ribs and stems removed, cut crosswise into 1/2" slices

3 tablespoons olive oil, divided

1 medium onion, finely chopped

8 cloves garlic, thinly sliced

1/2 pound spaghetti

2 teaspoons fresh lemon juice

finely grated Parmesan Cheese

PREPARATION:

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.

Notes:

NUTRITIONAL INFORMATION

One serving contains the following: (Analysis includes one tablespoon parmesan cheese per serving.)

Calories (kcal) 420.6

%Calories from Fat 31.3

Fat (g) 14.6

Saturated Fat (g) 2.8

Cholesterol (mg) 5.0

Carbohydrates (g) 59.2

Dietary Fiber (g) 5.6

Total Sugars (g) 3.1

Net Carbs (g) 53.6

Protein (g) 15.4

Slow Cooker Sunday: Spanish Rice

Another Slower Cooker Recipe that we love!!! Even though it sounds like a side it is really more of a casserole that works as a full meal. This one is actually a two day process if you decide to cook the meat the day before but really worth it. I cook the beef in the slow cooker the day before with a great recipe that I will add later. Denise has had it both with pork and beef and says she prefers the beef. We have only had it with beef and love it that way. I also like to double the veggies. You can also make it purely vegetarian by omitting the stock and meat. Hope you enjoy!

Spanish Rice (from The Gourmet Slow Cooker Volume II)

3 Poblano Chiles, halved, stemmed, and seeded

6 tomatoes, halved

3 cloves garlic

1 large white onion, cut into 6 pieces

1 1/2 cups Shredded Beef (recipe I use to follow later)

2 cups uncooked rice

3 cups beef stock or water

2 teaspoons salt

1 cup grated Monterey Jack or sharp chedder cheese

1/2 teaspoon dried Mexican oregano (I just use regular oregano)

Chopped fresh parsley or cilantro, for garnish

Sour Cream, for garnish

Preheat the broiler. Place the chiles, tomatoes, and onion skin side up on a baking sheet. Place under the broiler and grill for about 10 minutes, until the skins are blackened. Cover the vegetables with a damp kitchen towel and let rest for about 20 minutes. Peel off the chile adn tomato skins or scrape them off using a paring knife. Slice the chiles into 1/4-inch strips and coarsely chop the tomatoes, garlic, and onion.

Spread half of the shredded meat in a layer in the bottom of the slow cooker. Pour half the rice on top of the meat. Spoon in a layer of the roasted chiles, tomatoes, and onion. Add the remaining meat and the rice. Soon on the remaining chiles, tomatoes, and onion.

Combine the water or stock and salt in a small bowl and stir until the salt is dissolved. Pour into the cooker. Cover and cook on low for about 6 hours, until the rice is tender and the liquid has been absorbed.

About 15 minutes before serving, sprinkle the cheese over the top of the casserole. Serve hot sprinkled with parsley and a dollop of sour cream.

Maple-Roasted Chicken with Sweet Potatoes

Hi all, it's Denise, back again with a one dish wonder! I made this for dinner this week, and it was a hit! I think if you want to make it, I would double the sweet potatoes and onions, because we ran out of the chicken-to-potato ratio. Really tasty!

Maple-Roasted Chicken with Sweet Potatoes

Recipe By: Real Simple

Ingredients:

3- 4 boneless chicken breasts

2 small sweet potatoes, peeled and cut into 1 inch chunks

1 onion, cut into 1 inch wedges

6 sprigs fresh thyme

2 tablespoons olive oil

kosher salt

black pepper

3 tablespoons maple syrup

Directions:

1. Heat oven to 400 degrees. In a 9x13" baking dish, toss the sweet potatoes, onion, thyme, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Nestle the chicken among the vegetables and drizzle with the maple syrup.

3. Roast, stirring the vegetables once, until the chicken is cooked through, 55 to 65 minutes.

Hope you enjoy!