4. Thinly slice an onion, then cook it over medium heat in 1 tbsp butter and 1 tbsp. EVOO until it soften and starts to caramelize. Continue reading
Guys, sorry I’ve been the worst at writing lately. We’re moving on Monday, so everything is packed away in the kitchen. In the meantime, here’s what we made as our last full home-cooked meal in the old place: Roasted Chicken and a Kale, Apple & Roasted Butternut Squash salad.
I’ve loved this apartment but I’m really excited to move into the new place with Bren and really make it “ours.” Also, two words: Gourmet. Kitchen.
Be back soon!
Baby kale! Who knew? I was so excited when I saw this in the grocery store. Kale is great for you, but traditionally it’s really hearty and kind of tough. Baby kale is so much more delicate, doesn’t require any prep work, and can be used in place of spinach leaves for just about anything, so I started with this. Throw this “breakfast bake” together in 15 minutes, bake it for 30-35, and you have a super filling breakfast that gives you the added benefit of another serving of veggies for the day. We ate this over the next 2 days, and it was still delicious.
BREAKFAST BAKE: EGG, BABY KALE, & FETA (makes 6 servings)
– 1/2 a container of baby kale (I used Olivia’s Organics, so approx. 6 oz.), or regular-leaf kale, “ribs” removed, and chopped roughly
– 1 tbsp. EVOO
– 3 shallots, thinly sliced
– 1/2 – 1/3 C. crumbled feta
– 8 eggs – 4 with yolk, 4 egg whites only
– 1/4 c. milk
– 1 tsp. Herbamare, which is the greatest seasoning ever, or just regular salt & pepper if you can’t find it
– 1/2 tsp. fresh chopped dill (optional)
– Kosher salt & freshly ground black pepper to taste
1. Preheat the oven to 375.
2. Rub a little olive oil in an 8 x 8 (or similar) casserole dish.
3. In a large sautee pan, heat the 1 tbsp. EVOO, then add the shallots and cook until they soften, approx. 2 minutes. Add the baby kale and sautee until wilted, which shouldn’t take longer than a minute. If you’re using regular kale, it’ll take about 2 minutes until it’s just wilted. Add the tsp. Herbamare and the dill, and stir to combine everything.
4. Remove from heat and spread the kale/shallot mixture in the casserole dish. Top with the crumbled feta.
5. Lightly beat the eggs and milk. Add however much salt & pepper you would typically add for scrambled eggs.
6. Pour the egg mixture over the kale/shallots/feta. Use a fork to gently sort of poke the egg mixture down into the kale & shallots, so that the eggs get evenly distributed.
7. Bake for 30 – 35 minutes, or until the eggs are set. Remove from the oven and let stand 5 minutes.
8. Cut into servings and enjoy, then save your leftovers (if there are any!) for a quick breakfast over the next day or two.
It’s butternut squash season!! I look forward to this every year. Butternut squash is the basis for some of my favorite fall recipes, from soup to sides to main dishes. This side is savory due to the roasted squash and a light dusting of parmesan cheese, and has an added punch of health benefits with the addition of the kale. I could have eaten this on its own instead of as a side. It was great.
ROASTED BUTTERNUT SQUASH & KALE “AU GRATIN” (serves approx. 4)
– 1 large butternut squash, roasted and cubed
– 2 cups kale, de-stemmed and chopped
– 2 cloves garlic, diced
– Freshly grated parmesan, approx. 1/4 cup
1. Cut the butternut squash in half. I’ve learned that the easiest way to do this is to poke a couple of holes in the squash while it’s still whole, and throw it in the oven at 400 for maybe 15 minutes. It should soften enough in that time that you can cut it in half, lengthwise, without feeling like you’re going to cut off your fingers accidentally.
2. Scoop out the seeds and stringy stuff at the bottom of the squash. Rub each half with a little olive oil, and place cut-side down on the baking sheet. Roast for approx. 30 – 45 minutes (depending on the size of the squash). Peel and cube squash – it should still be a little firm, but if not, don’t worry about it too much. Lower oven temp to 350.
3. In a saute pan, heat 1 tbsp olive oil, and add chopped garlic. Stir until fragrant, approx. 90 seconds. Add chopped kale and stir to combine until wilted. Set aside.
4. Lightly mist a baking pan with olive oil, then add kale/garlic mixture and cubed squash. Stir to combine, then top with the grated parmesan cheese. Bake at 350 for approx. 10 minutes, or until cheese is melted.
Brad came home for lunch the other day as I was making these, and couldn’t believe how good the house smelled. I couldn’t believe that something with kale, almost zero flour, and sweet potatoes could be so delicious, and filling, too. I guess these were meant to be served as a burger, but I upped the kale and sweet potatoes, and made the patties a little bigger, so 2 plus a side salad were more than enough for a lunch (or, for that matter, a dinner).
CHICKEN, KALE, & SWEET POTATO PATTIES (makes 8-10 patties)
– 1.5lbs ground chicken (I got this at the farmers’ market, but apparently you can just grind up chicken breast in a Food Processor – which should then be cleaned really well, because, ew.)
– 2 shallots, chopped
– 2 green onions, chopped
– 1 sweet potato, cut into tiny cubes
– 3 cups kale, de-stemmed and chopped roughly
– 4 tablespoons whole wheat flour
– 1 egg
– 1 tsp. paprika
– 1 tsp. garlic powder
– 2 tbspns dijon mustard
– kosher salt & freshly ground pepper
1. In a saucepan, heat EVOO over medium-high heat. Add shallots and green onions, heat until wilted.
2. Add tiny cubes of sweet potatoes, saute until soft. These can take a little while, so just let them cook while you arrange the mixing ingredients for the chicken.
3. In a medium mixing bowl, combine egg, paprika, mustard, garlic powder, salt and pepper.
|You can see me in this picture! My red shirt was a giveaway.|
4. When sweet potato is fairly soft, chop up the kale, add to the sweet potato/shallot/green onion mixture, turn heat down to medium low, and combine until wilted. Remove from heat and set aside.