Tag: Salisbury Steak

Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins

Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins

by Pam on June 26, 2013

I was recently sent The Leafy Greens Cookbook by Kathryn Anible. It’s filled with 100 creative and flavorful recipes starring kale, chard, spinach, bok choy, collards, and more. I found it to be informative about different types of greens and I have bookmarked several recipes that I can’t wait to make. I love the cookbook but do wish there were photos to accompany the recipes. I adapted this recipe to use what I had on hand which was kale instead of Swiss Chard, craisins instead of raisins, and by adding minced garlic.

I am trying to incorporate kale into our meals as often as possible by serving it as a side dish or in soups and pastas. I am hoping if I feed it to my husband and children enough, they will soon love it as much as I do. While both of my kids ate this kale, they weren’t that thrilled with it. They both liked the craisins and pine nuts in it but my son wasn’t happy about the onions. My husband and I both liked it a lot and thought the combination of flavors and textures was delicious. It paired nicely with the corn and chicken I served for dinner.

Soak the craisins in the hot water until plump, about 10 minutes. Make sure to reserve the water in which the craisins are soaked.

Heat a sauté pan over medium heat. Add the pine nuts and cook, stirring often, until the nuts are golden brown and fragrant.

Add the olive oil to the sauté pan over medium heat. Add the onions and cook, stirring often, for 4-5 minutes or until softened and golden brown. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the kale, plumped craisins, and reserved water  then cook, stirring often, for 3 minutes or until kale has wilted. Toss in the toasted pine nuts then season with sea salt and freshly cracked pepper, to taste. Enjoy.



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Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins




Yield: 4

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.



Ingredients:

2 tbsp craisins
2 tbsp water
2 tbsp pine nuts, toasted
2 tsp olive oil
1/4 sweet yellow onion, sliced
2 cloves of garlic, minced
3 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Soak the craisins in the hot water until plump, about 10 minutes. Make sure to reserve the water in which the craisins are soaked.

Heat a sauté pan over medium heat. Add the pine nuts and cook, stirring often, until the nuts are golden brown and fragrant.

Add the olive oil to the sauté pan over medium heat. Add the onions and cook, stirring often, for 4-5 minutes or until softened and golden brown. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the kale, plumped craisins, and reserved water then cook, stirring often, for 3 minutes or until kale has wilted. Toss in the toasted pine nuts then season with sea salt and freshly cracked pepper, to taste. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe in The Leafy Greens Cookbook by Kathryn Anible

References

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

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Salisbury Steak Meatballs

Salisbury Steak Meatballs

by Pam on July 15, 2014

I saw this recipe on Damn Delicious[1] and decided to make it for dinner. It was really easy to put together, smelled terrific while it cooked, and tasted great too. I only adapted a little bit by adding some garlic and mushrooms to the sauce. My son gobbled his dinner right up but wasn’t a fan of the mushrooms and onions. My husband and I thought it was a tasty and comforting dish. My daughter, on the other hand, didn’t care for this recipe and slowly ate what she HAD to in order to be finished. Her loss. I served this recipe with Kale Salad with Tomato, Pomegranate Seeds, and Feta and they paired nicely together.

In a large bowl, combine the ground beef, panko, ketchup, mustard, Worcestershire, minced garlic, sea salt, and freshly cracked pepper, to taste. Gently combine the ingredients with your hands until well combined. Roll the mixture into small meatballs, forming about 23-25 meatballs.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a plate.

Cook the noodles in salted water, per instructions.

While the noodles are cooking, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.

Add the remaining oil to the skillet you cooked the meatballs in. Add the onions and mushrooms to the skillet and cook until golden brown and translucent, about 3-4 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Whisk in the remaining 1 1/2 cups beef broth, Worcestershire sauce, and ketchup until well combined, about 1-2 minutes. Bring to a boil then reduce heat and gradually whisk in cornstarch/beef broth mixture and stir until well combined. Add in the meatballs and any juices and cook until meatballs are cooked through and the sauce has thickened, about 3-4 minutes. Season with sea salt and freshly cracked pepper, to taste.

Place the drained egg noodles into a bowl and spoon the meatballs and sauce over the top. Garnish with fresh parsley and serve immediately. Enjoy.



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Salisbury Steak Meatballs






Ingredients:

Meatballs:

1 lb lean ground beef
1/3 cup Italian style panko
2 tbsp ketchup
2 tbsp mustard
1 tbsp Worcestershire sauce
1 clove of garlic, minced
Sea salt and freshly ground black pepper, to taste
2 tbsp vegetable oil, divided

Sauce:

2 cups beef broth, divided
1 tbsp cornstarch
1 sweet yellow onion, thinly sliced
4 oz mushrooms, sliced
2 cloves of garlic, minced
1 tbsp Worcestershire sauce
1 tbsp ketchup
2 tbsp fresh parsley, chopped
8 oz egg noodles, cooked per instructions

Directions:

In a large bowl, combine the ground beef, panko, ketchup, mustard, Worcestershire, minced garlic, sea salt, and freshly cracked pepper, to taste. Gently combine the ingredients with your hands until well combined. Roll the mixture into small meatballs, forming about 23-25 meatballs.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a plate.

Cook the noodles in salted water, per instructions.

While the noodles are cooking, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.

Add the remaining oil to the skillet you cooked the meatballs in. Add the onions and mushrooms to the skillet and cook until golden brown and translucent, about 3-4 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Whisk in the remaining 1 1/2 cups beef broth, Worcestershire sauce, and ketchup until well combined, about 1-2 minutes. Bring to a boil then reduce heat and gradually whisk in cornstarch/beef broth mixture and stir until well combined. Add in the meatballs and any juices and cook until meatballs are cooked through and the sauce has thickened, about 3-4 minutes. Season with sea salt and freshly cracked pepper, to taste.

Place the drained egg noodles into a bowl and spoon the meatballs and sauce over the top. Garnish with fresh parsley and serve immediately. Enjoy.



Adapted recipe by For the Love of Cooking.net
Original recipe by Damn Delicious

 

 

 

References

  1. ^ Damn Delicious (damndelicious.net)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Sad News

by Pam on November 13, 2012

My husband’s family has suffered a tragic loss so I will be taking the next few days off to mourn with the family.  I’ll be back to cooking soon…. until then, I think it’s only fitting to leave you with some of my favorite comfort foods.

 

Comfort Foods:

Tiffany Tomatoes

 

Spaghetti and Meatballs

 

Baked Potato with Caramelized Mushrooms and Onions

 

Shredded Beef Soft Tacos

 

Chicken, Mushroom, Broccoli and Rice Casserole

 

Baked Potato Soup

 

Salisbury Steak with Mushroom Gravy

 

Roasted Vegetable Lasagna

 

Chicken Pot Pie

 

 

 

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