Tag: taste

Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

by Pam on October 9, 2012

I served this side dish with the Italian Meatloaf[1] and they paired nicely together.  I have only used kale in soups so I was excited to give it a try as a main vegetable for our meal.  I loved the garlicky flavor of the wilted kale with the sweetened grape tomatoes.  It was light, healthy, and very delicious – even my kids ate it!

Heat the olive oil in a skillet over medium heat.  Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes.  Add the garlic and continue cooking, stirring constantly for 1 minute.  Season with sea salt and freshly cracked pepper, to taste.  Add 1 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes.  Remove the lid and taste; re-season if needed.  Serve immediately.  Enjoy.

 

Print[2]



Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan




Yield: 4

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.



Ingredients:

2 tsp of olive oil (I used garlic oil)
Dash of crushed red pepper flakes
2 cups of kale, chopped
Handful of grape tomatoes
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
1-2 tbsp of water

Parmesan shavings, if desired

Directions:

Heat the olive oil in a skillet over medium heat. Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes. Add the garlic and continue cooking, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Add 1-2 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes. Remove the lid and taste; re-season if needed then sprinkle with shaved Parmesan if desired. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Italian Meatloaf (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Chicken Pot Pie Soup

The taste of chicken pot pie, in a soup!

It’s chilly and rainy here today, perfect for making soup. This popular Skinnytaste soup recipe is from the archives, which I posted over a year ago. I never really loved the photo so I gave it a face lift and hopefully it will inspire you to make it this week for your family.

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite. You can modify this with the vegetables you like to suit your taste. If you want to get fancy, you can serve this in hollowed out bread bowls or serve it with cut-out baked pie crust (extra points), but I often make them with these Easy Garlic Cheddar Biscuits[1].

This recipe requires cooked chicken breast. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is super filling! One cup fills me up, but if you want a larger serving, I posted nutritional info for a larger bowl as well.

Leftovers make a great lunch!!

Chicken Pot Pie Soup
gordon-ramsay-recipe.com
Servings: 9 • Serving Size: 1 cup Old Points: 3 pt Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g Protein: 18.5 g Carb: 21.2 g Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g
 

Ingredients:

  • 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
  • 2 cups water 
  • 4 cups fat free milk
  • 1 large celery stalk, chopped
  • 1/2 medium chopped onion
  • 8 oz sliced baby portabella mushrooms 
  • 2 chicken bouillons
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes, peeled and cubed small
  • 16 oz cooked chicken breast, diced small
  • salt

Directions:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

References

  1. ^ Easy Garlic Cheddar Biscuits (www.gordon-ramsay-recipe.com)

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Ham, Swiss, Caramelized Onion, and Sautéed Tomato Open Faced Sandwich

Ham, Swiss, Caramelized Onion, and Sautéed Tomato Open Faced Sandwich

by Pam on September 19, 2012

I made this for lunch and I am telling you, it was SERIOUSLY delicious!  I loved the sweet tomatoes and caramelized onion on top of the toasted artisan bread topped with the salty ham and the creamy Swiss cheese.  The combination of flavors and textures was superb and definitely worth the time it took to make it.  I have a feeling I’ll be making this one again soon.

Place the 2 teaspoons of oil into a skillet over medium heat.  Add the sliced onions and cook, stirring often, for 20 minutes, or until caramelized and golden brown.  Season with sea salt, to taste.  Side Note: If the skillet gets dry, add a tablespoon of water or two.  Remove from the skillet and set aside.

Preheat the oven to 350 degrees.  Line a baking sheet with tin foil.

While the oven is preheating, heat the same skillet over medium heat and coat with cooking spray.  Add the tomatoes and season with sea salt and freshly cracked pepper, to taste.  Cook, stirring occasionally, for 5-7 minutes or until the tomatoes are softened and starting to burst.  Remove from heat.

Spread the mayonnaise and Dijon mustard on each piece of artisan bread.  Layer the bread with the caramelized onions, tomatoes, ham, and Swiss cheese.  Place on the baking sheet and place into the oven for 5 minutes or until the cheese has melted.  Remove from the oven and serve immediately.  Enjoy.

Print[1]



Ham, Swiss, Caramelized Onion, and Sautéed Tomato Open Faced Sandwich




Yield: 1

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.



Ingredients:

2 tsp olive oil
1/2 red onion, sliced
Sea salt and freshly cracked pepper, to taste
Handful of grape tomatoes
2 thin slices of artisan bread
Mayonnaise, to taste
Dijon mustard, to taste
Ham, to taste
1 slice of Swiss cheese, cut in half

Directions:

Place the 2 teaspoons of oil into a skillet over medium heat. Add the sliced onions and cook, stirring often, for 20 minutes, or until caramelized and golden brown. Season with sea salt, to taste. Side Note: If the skillet gets dry, add a tablespoon of water or two. Remove from the skillet and set aside.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil.

While the oven is preheating, heat the same skillet over medium heat and coat with cooking spray. Add the tomatoes and season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for 5-7 minutes or until the tomatoes are softened and starting to burst. Remove from heat.

Spread the mayonnaise and Dijon mustard on each piece of artisan bread. Layer the bread with the caramelized onions, tomatoes, ham, and Swiss cheese. Place on the baking sheet and place into the oven for 5 minutes or until the cheese has melted. Remove from the oven and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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