BikeMrown

Kale Chips

Published by Mike on June 12, 2011

1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika
1/4 teaspoon granulated garlic
1 bunch Kale (about 3 large handfuls), torn into 2-inch shreds
1 to 2 tablespoons extra-virgin olive oil

Preheat an oven to 350 degrees. Line a non insulated cookie sheet with aluminum foil. Mix Salt, Paprika, and Garlic together in a small bowl. With a knife or kitchen shears carefully remove the leaves from the thick stems (discard stems) and tear leaves into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt, toss in a mixing bowl until well combined. Spread kale on foil-lined baking sheet. Bake until the edges brown but are not burnt, 12 to 15 minutes (tossing halfway through).

Sautéed Collards

Published by Mike on June 12, 2011

1 bunch collard greens, torn into pieces
1 Tbsp olive oil
3-4 garlic cloves, minced
salt and pepper, to taste
1 tsp vinegar or lemon juice, optional

Rinse collard greens and tear into small sections. Boil in lightly salted water until wilted (5-10 minutes). Drain in a colander and press with the back of a spoon to release excess moisture. Heat 1 tablespoon of olive oil and garlic in a sauté pan over medium-high heat. Add greens and cook 1-2 minutes, seasoning with salt and pepper to taste. As an option, you can add 1 teaspoon vinegar or lemon juice.

Bok Choy, Beef, and Soba Noodle Stir Fry

Published by Mike on April 23, 2011

3 ounces soba noodles, cooked
1 teaspoon dark sesame oil
1 tablespoon peanut oil
1-pound tri-tip steak, trimmed and cut across the grain into long, thin strips
4 cups baby bok choy, chopped
2 cups broccoli slaw
1 cup scallions, chopped
1 cup snow peas
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
3 tablespoons low-sodium soy sauce
1 teaspoon rice wine vinegar
1 teaspoon brown sugar
1 tablespoon oyster sauce
1 tablespoon chile paste with garlic

Cook noodles according to package directions, omitting salt and fat; drain. Combine noodles and sesame oil, tossing well to coat.

While noodles cook, heat peanut oil in a large nonstick skillet over medium-high heat. Add steak, and sauté 5 minutes or until done. Remove meat with a slotted spoon. If needed, add more oil to the pan. Add bok choy, broccoli slaw, scallions, and snow peas; sauté 3 minutes or until vengetables are slightly tender. Add the ginger and garlic; sauté 30 seconds. Combine soy sauce, vinegar, brown sugar, oyster sauce and garlic chile paste in a bowl. Add cooked noodles, cooked beef, and sauce mixture; cook 1 minute or until noodles are thoroughly heated, stirring constantly.

Escarole and Fennel Soup

Published by Mike on April 9, 2011

1 tablespoon extra-virgin olive oil
1 medium onion, chopped (about 1.5-2 cups)
1 cup thinly sliced fennel bulb, fronds reserved
2 tablespoon minced garlic
6 (3.2-ounce) links sweet turkey Italian sausage, casings removed
2 tsp fresh thyme
2 tsp fresh rosemary
2 tsp leftover fennel fronds
4 (15-ounce) cans lower-sodium chicken broth
2 (15-ounce) cans no-salt-added cannellini beans or other white beans, rinsed and drained
6 cups chopped escarole
1/4 cup grated Parmesan cheese

Heat a large saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add sausage, stirring frequently to crumble, and cook until browned (about 8 minutes). Remove sausage and set aside.

Add onion, fennel bulb, and garlic; sauté 5-7 minutes or until onions are translucent. Add broth, 1 cup water, herbs, and beans; return sausage to pan. Cover; bring to a boil, and cook 10-15 minutes, stirring occasionally. Stir in escarole; cook 4 minutes or until escarole wilts. Serve garnished with a sprinkle of Parmesan.

Almond Butter Snickerdoodles

Published by Mike on October 16, 2010

1 cup packed brown sugar
1/3 cup (about 3 ounces) 1/3-less-fat cream cheese, softened
1/4 cup unsalted butter, softened
2 tablespoons smooth almond butter
1 teaspoon grated lemon rind
1 teaspoon vanilla or almond extract
2 large egg yolks, lightly beaten
4.75 ounces white whole-wheat flour (about 1 cup)
1.5 ounces almond flour (about 1/3 cup)
1 teaspoon baking soda
1 teaspoon ground cinnamon, divided
1/2 teaspoon salt
1 tablespoon granulated sugar

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

Place the first 4 ingredients in a medium bowl, and beat with a mixer at high speed until well combined (about 2 minutes). Add 1 teaspoon lemon rind, vanilla extract, and egg yolks; beat until well blended.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt; stir with a whisk. Add flour mixture to butter mixture; beat at low speed until well combined. Drop half of the dough by rounded tablespoons onto prepared baking sheet. Combine the remaining 1/2 teaspoon cinnamon and granulated sugar in a small bowl; sprinkle half of the cinnamon-sugar mixture evenly over cookies. Bake at 350° for 6 minutes; flatten cookies with the back of a spatula. Bake an additional 6 minutes. Cool on pans 1 minute. Remove from pans, and cool on wire racks. Repeat procedure with remaining dough and sugar mixture.

Chicken French

Published by Mike on October 16, 2010

2 eggs
2 tsp parmesan cheese
1/2 cup flour
4 chicken breast halves
2 Tbsp oil
2 Tbsp butter
1 chicken bouillon cube
1/4 cup water
3 Tbsp lemon juice
3/4 cup dry white wine
1/2 cup shredded swiss or mozzarella

Beat eggs and parmesan cheese. Dredge chicken pieces in flour then dip in egg mixture. Heat 2 Tbsp olive oil in a skillet and brown chicken on both sides and remove to a paper towel. Drain oil from pan.

Add 2 Tbsp butter, chicken bouillon cube, and 1/4 cup water to the pan. Heat until butter is melted and bouillon is dissolved. Add chicken to the pan, sprinkle with 3 Tbsp lemon juice, pour in 3/4 cup dry white, top with shredded cheese and bake at 350 degrees for 10 minutes.

Rye Boat

Published by Mike on October 16, 2010

1 1/3 cup sour cream
1 1/3 cup mayonnaise
2 tsp dill weed
6 oz. corned beef
2 Tbsp chopped onion
2 Tbsp parsley

Combine ingredients for dip. Cut out center of rye bread and fill with dip. Cut center piece into pieces for dipping.

Pumpkin Seeds

Published by Mike on October 16, 2010

Rinse seeds off, dry thoroughly with paper towel. Put seeds in a mixing bowl with vegetable oil and garlic salt. Spread evenly on cookie sheet and bake at 325 degrees for about 15 minutes, watching for browning and turning them halfway through.

Crater Cookies

Published by Mike on October 16, 2010

1 lb. dark chocolate
1 cup whole almonds
1 cup Rice Krispies
1 cup crunchy peanut butter
1 cup mini marshmallows

Melt chocolate in a double boiler. Add peanut butter, mixing until well combined. Stir in then rest of ingredients. Drop cookies onto wax paper and let cool.

Walnut Balls

Published by Mike on October 16, 2010

1 cup margarine
1/3 cup sugar
2 tsp vanilla extract
2 tsp water
2 cups all-purpose flour
1/4 tsp salt
1 1/2 cups ground walnuts

Cream together margarine and sugar in a mixer. Add vanilla and water. Blend in flour and salt on low speed. Add walnuts and mix well. Roll into small balls and bake on ungreased cookie sheet at 350 degrees for 18-20 minutes. Cool and roll in powdered sugar

BikeMrown Posts