Tag: balsamic vinegar

Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts

Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts

by Pam on October 16, 2013

This salad that I found on Pinch of Yum[1] is the perfect Autumn salad. Healthy, warm, comforting, and delicious. I sautéed some onion, mushrooms, and bell peppers until tender then added garlic, kale, and balsamic vinegar. I topped the whole thing off with shaved Parmesan. This salad was not only beautiful it was tasty too. I can pretty much get my kids to eat ANY vegetable if it’s smothered in balsamic vinegar and this salad was no exception. My daughter ate hers with no urging but my son was a little more reluctant until we put more vinegar on top. My husband and I both really loved it and thought it paired nicely with the Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar[2].

Heat the olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender. Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.



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Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts




Yield: 4

Total Time: 10 min.



Ingredients:

1 tbsp olive oil
Dash of crushed red pepper flakes
1/2 sweet yellow onion, diced
1 baby red bell pepper, diced
1 baby yellow bell pepper, diced
1 cup of mushrooms, sliced
2 cloves of garlic, minced
3 cups of kale, stems removed and chopped
1-2 tbsp balsamic vinegar, more if desired
Sea salt and freshly cracked pepper, to taste
1 tbsp toasted pine nuts
Shaved Parmesan, to taste

Directions:

Heat the olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender. Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Pinch of Yum

References

  1. ^ Pinch of Yum (pinchofyum.com)
  2. ^ Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar

Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar

by Pam on October 14, 2013

I can’t believe I did it. I finally made brussel sprouts and actually loved them. I have NEVER liked them. My Mom would boil them when I was a kid and they weren’t my favorite – sorry Mom. My friend Currié made them for us when we were over for dinner and I liked them so I decided to give them a try. I used frozen brussel sprouts that I thawed and cut in half. I seasoned them slightly with sea salt, freshly cracked pepper, and olive oil. I roasted them with pancetta until they were caramelized then I drizzled them with lots of balsamic vinegar. My husband has never been a fan of brussel sprouts and he liked them, both my kids thought they were good and gobbled up every single one on their plate, and I loved them. I can honestly say, I am looking forward to trying new recipes using them. I’d call that a success!

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

If you are using frozen brussel sprouts, thaw them on a couple of  paper towels, making sure to press hard to remove any excess liquid to make them as dry as possible once they are thawed. Slice them in half then toss them with olive oil and sea salt and freshly cracked pepper, to taste. Place them onto the prepared baking sheet. Sprinkle them with the diced pancetta. Place into the oven and roast for 15 minutes. Flip them over then continue roasting for 5-10 more minutes, or until caramelized. Remove from the oven and drizzle with balsamic vinegar, to taste. Serve immediately. Enjoy.



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Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar




Yield: 4

Prep Time: 5 min.

Cook Time: 20-25 min.

Total Time: 30 min.



Ingredients:

2 cups of brussel sprouts, thawed and sliced in half
1 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
2 tbsp pancetta, diced
Balsamic vinegar, to taste

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

If you are using frozen brussel sprouts, thaw them on a couple of paper towels, making sure to press hard to remove any excess liquid to make them as dry as possible once they are thawed. Slice them in half then toss them with olive oil and sea salt and freshly cracked pepper, to taste. Place them onto the prepared baking sheet. Sprinkle them with the diced pancetta. Place into the oven and roast for 15 minutes. Flip them over then continue roasting for 5-10 more minutes, or until caramelized. Remove from the oven and drizzle with balsamic vinegar, to taste. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net
Inspired by Currié Reese

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Balsamic Roasted Tomatoes with Fresh Basil

Balsamic Roasted Tomatoes with Fresh Basil

by Pam on September 22, 2013

I was making flank steak for dinner and wanted to pair it with some roasted tomatoes. I drizzled the tomatoes with olive oil and balsamic vinegar then seasoned them with a bit of sea salt, freshly cracked pepper, and garlic powder, to taste. I roasted them for 35-40 minutes then topped them with fresh basil. They were absolutely delicious! We all, except for my son, loved them. My son wasn’t a fan – oh well, more for me!

Preheat the oven to 450 degrees. Coat a baking dish with cooking spray. Cut the tomatoes in half, place them into the baking dish, drizzle the top with olive oil and balsamic vinegar then season with sea salt, freshly cracked pepper, and garlic powder to taste.

Place into the oven and roast for 35-40 minutes or until tender and juicy. Remove from the oven then sprinkle the top with fresh basil before serving. Enjoy.



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Balsamic Roasted Tomatoes with Fresh Basil




Yield: 4

Prep Time: 5 min.

Cook Time: 35-40 min.

Total Time: 40-45 min.



Ingredients:

6 roma tomatoes, sliced in half lengthwise
Olive oil, to taste
Balsamic vinegar, to taste
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste

Directions:

Preheat the oven to 450 degrees. Coat a baking dish with cooking spray.

Cut the tomatoes in half, place them into the baking dish, drizzle the top with olive oil and balsamic vinegar then season with sea salt, freshly cracked pepper, and garlic powder to taste. Place into the oven and roast for 35-40 minutes or until tender and juicy.

Remove from the oven then sprinkle the top with fresh basil before serving. Enjoy.



Recipe and photos by For the Love of Cooking

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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