Tag: salisbury steak gordon ramsay

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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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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Garlic Sweet Potato Mash

Sweet potatoes are often smothered in sugar and topped with more sugar, but this savory version will surprise you and your loved ones and keep them coming back for more!

Need a few good reasons to pass on plain old potatoes and get sweet on sweet potatoes instead? These orange tubers are one of the top food sources of vitamin A, which helps protect your peepers. It also contains vitamins C and B-6, fiber, copper and potassium.

Pair this with chicken, Salisbury Steak,[1] Pork Chops[2], or Turkey Meatloaf[3]. Double or triple this recipe and add it to your Thanksgiving menu[4].

Store sweet potatoes in a cool, dry, dark place and they’ll stay fresh for several weeks. Sweet indeed!

Garlic Sweet Potato Mash
gordon-ramsay-recipe.com
Servings:
5 • Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 151 • Fat: 3.5 g • Carb: 27 g • Fiber: 3 g • Protein: 3 g
• Sugar: 1 g
Sodium: 27 mg (without salt)

Ingredients:

  • 2 lbs (4 medium) sweet potatoes, peeled & cubed
  • 1 tbsp butter
  • 3 cloves garlic, crushed
  • 1/2 cup 1% milk
  • 2 tbsp light sour cream
  • salt and fresh cracked ground pepper, to taste

Directions:

In a large pot boil sweet potatoes in salted water until tender, drain in a colander.

Meanwhile, melt butter and sauté garlic until lightly golden. Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy. Adjust salt and pepper to taste.

Nutritional information for sweet potatoes provided by Heather K Jones[5], RD (aka The Diet P.I.).

References

  1. ^ Salisbury Steak, (www.gordon-ramsay-recipe.com)
  2. ^ Pork Chops (www.gordon-ramsay-recipe.com)
  3. ^ Turkey Meatloaf (www.gordon-ramsay-recipe.com)
  4. ^ Thanksgiving menu (www.gordon-ramsay-recipe.com)
  5. ^ Heather K Jones (www.heatherkjones.com)

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