Roasted Kale

This recipe was posted on a cooking board I read. We've had Kale once or twice and it isn't our favorite. We like Beet Greens and Swiss Chard MUCH better. After reading everyone rave about how good this was, I thought, what the heck.

It was very easy to make. C and H had fun using the salad spinner to dry the Kale. That was really the most labor intensive part of the whole deal. It is a matter of tossing the Kale pieces with olive oil then a sprinkle of salt. Easy peasy. We all thought it was good. Ray and I thought it was better than the boys did. 

The texture was crispy and the Kale almost melts in your mouth. 

I used the curly variety, and would use a flat variety i.e. Dinosaur Kale next time. It would be easier to dry and I think it would be a little crispier.

This is a good way to try a new vegetable if you haven't tried Kale, or are not a fan.

Roasted Kale

I bunch Kale

Olive Oil

Salt

Tear up kale and remove the stems 

Toss with a tablespoon of oil and a sprinkle of salt. Place on a baking rack set over a sheet pan and bake at 250°F for about 25 minutes, tossing about halfway through.

Don't oversalt.

Pumpkin Muffins/ Bread

Ah, Snack Day. A big thing for a kindergartener. C knew he wanted pumpkin bread a LONG time ago. It is his turn about every 6-8 weeks. The only rules are that the snack be healthy and have no peanuts - funny how some parents can't seem to remember this! I didn't think his teacher would really appreciate me sending in a few loaves of bread, so I decided muffins, portioned and transporable, and told C to pick which muffin liner he wanted for his pumpkin muffins. Scooby Doo for those interested. I made a double batch so H also brought some into his preschool class for snack.

This bread is so good and so easy. I tweaked the recipe, substituting half of the AP flour with whole wheat just a little to make it a little healthier. I also added ground ginger. I didn't have any buttermilk and used sour milk instead. I made the sour milk before mixing any of the other ingredients. It is 1 tablespoon white vinegar into a 1 cup measure and the remainder of the cup milk. So, for this recipe 1 tablespoon plus 2 teaspoons white vinegar and milk to the 1 2/3 cup. By the time I got to the part of adding the buttermilk, the milk was soured enough. Having 2 helpers also slows things down, in a good way of course. 

Especially when using the wheat flour, this bread is better the next day. Of course, it is good when cooled too. 

Depending on how much you fill the muffin liners, you will get between 24 and 30. I filled mine about 2/3 full and got 30. I forgot to take a picture of the ones I sent to school, so these were the ugly ones I kept home for us to eat. The boys loved having a few extra to eat with breakfast the next couple of mornings too. They really are delicious!

Pumpkin Muffins
Adapted from Martha Stewart's Baking Handbook

1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour OR whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg 
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoons salt
2 cups canned pumpkin purée
1 cup granulated sugar
1 cup packed dark-brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cup buttermilk 

Preheat the oven to 375ºF and put liners or grease two muffin tins. Whisk together the flour, baking powder and soda, spices, and salt. In the bowl of an electric mixer fitted with the paddle, combine the pumpkin and sugars. Mix until well combined, and then add the eggs and oil. Mix until incorporated, scraping down the sides as needed. With the mixer on low, add the flour in two batches, alternating with the buttermilk, and mix until just combined. 

Bake 19-20 minutes or until a tester comes out clean.Transfer pans to wire racks to cool for 10 minutes. Remove muffins from pan and let cool completely.

For Bread: Coat two 8.5″ × 4.5″ loaf pans with butter. Bake for about an hour, at 350º rotating the pans halfway through. A cake tester should come out clean. Cool the pans on a rack for ten minutes, remove the loaves from the pans, and cool completely.

Honey Oat Bread

For whatever reason, I remembered this bread. I used to make it pretty often, then I forgot about it. I am glad I thought about it again. The boys, C and H, have gone crazy for it. They eat it as sandwiches for lunch and with peanut butter and honey for breakfast. It is very good toasted. That is how I have been eating it for breakfast.

Instead of making two loaves, I split the dough and made a loaf and bread and rolls. The boys also loved those. It probably helped that I whipped up a quick batch of honey butter ( 1/4 salted butter and 2-3 tablespoons honey).

This bread is a little more involved but it is oh so good. It is soft with a nice texture. The honey  gives the bread a slight sweetness. The oats, a tender chew.

Take the time and try this bread.

Honey Oat Bread
Adapted from The Ultimate Peanut Butter Cookbook

2 1/2 cups boiling water
1 cup rolled oats
1 packet yeast or 2 1/4 teaspoons
1/3 cup warm water
2 tablespoons honey
2 tablespoons peanut oil
2 teaspoons salt
6 to 7 cups all-purpose flour

Pour boiling water over the oats in a large bowl and set aside to soak until all the water has been absorbed and the mixture is lukearm, stirring occasionally.

About 5 minutes before getting started with the bread, add the yeast to the warm water in a small bowl. Stir to combine and let sit about 3 minutes, until frothy.

Stir the honey, oil, and 2 teaspoons salt into the softened oats, then stir in the dissolved yeast mixture.

Using either a stand mixer with a dough hook or by hand, stir in 4 1/2 cups flour. Mix or knead (by hand)additional flour until a pliable but firm dough forms, one that is sticky but is stiffer than most white breads. The amount of flour will depend on the humidity and the brand of flour. Knead for 10 minutes until the dough is smooth and elastic.

Grease a large bowl, gather the dough into a ball, place in the bowl and turn the dough so it is coater. Cover loosely and let rise until doubled in bulk, about 1 1/2 hours.

Gently deflate the dough. Divide in half and shape into a loaf or rolls. Place the loaf or rolls into a greased pan. Cover and let rise until doubled in bulk, about an hour.

Once doubled, bake loaves at 350 degrees for about 45 minutes. Bake rolls at 375 degrees, 15-20 minutes.
Let loaves cool completely before slicing.

Sesame Stir-Fried Broccoli

I mentioned before that broccoli is a vegetable the boys go crazy for, so I am always on the lookout for new recipes. I found a winner with this one. The boys gobbled this up and asked for seconds! Ray and I enjoyed it too.

It has asian flavors with garlic, ginger and sesame. The toasted sesame seeds give it that extra layer of flavor that sets it off. Make sure you really reduce the sauce to intensify the flavors. It is easy to just say good enough because it smells so good, but you will be rewarded with your patience.

This reheated well and will be on our rotation.

At this time, I will mention a pet-peave of mine. Yes, I am lazy, so 9 times out of 10, I google the recipe to see if someone has posted it. I found this recipe, but the poster did not give credit where credit is due. They changed the name of the recipe and the oils called for and called it their own. This recipe belongs to Jack Bishop, from his cookbook, Vegetables Every Day.

Sesame Stir-Fried Broccoli

Vegetables Every Day

1 tablespoon sesame seeds
1/2 cup chicken stock (or vegetable stock)
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 1/4 peanut oil
1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces
2 cloves of garlic, minced
1 tablespoon minced fresh ginger

Toast the sesame seeds by first heating a small, stick-free sauté pan on medium heat. Add the sesame seeds and jiggle the pan so they spread out in a single layer. Let them cook until lightly browned, stirring occasionally, about 3-5 minutes. Do not walk away from them while cooking, as once they start to brown they can easily burn. Once lightly toasted remove from heat and put into a small bowl, set aside.


Mix the stock, soy sauce, and toasted sesame oil together in a small bowl, set aside.


Heat 1 tablespoon of peanut oil in a large, covered sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute. Clear a space in the middle of the broccoli and add the ginger and garlic. Add a little more oil to the ginger and garlic (about a teaspoon) and sauté for half a minute, stirring just the garlic and ginger, until fragrant. Then stir the garlic and ginger in with the broccoli.


Add the chicken (or vegetable) stock mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon to a bowl. Return pan to heat, increase heat to high and boil down the liquid until just a couple tablespoons remain. Turn off heat, return broccoli to the pan, add the toasted sesame seeds, toss with the liquid. Put into a serving bowl.

Serves 4.

Pork Bulgogi

A friend was talking about Bulgogi and the next day, this came in my inbox from Everyday Food. Perfect timing! I have made something similar before so I knew we would like this.

I made a small error when making this. C does not like anything with too much spice. I don't know what I was thinking. Well, I do. I read the recipe before cooking and saw that the marinade was thrown out, so I thought no big deal, the crushed red pepper will be tossed out. WRONG! It stuck to the meat. I got most of it off, but after one bite the boys had a fit. We ended up rinsing C's off. H takes the heat better and ate it once the red pepper was off. I know for next time to cook their portion separate and to add the crushed red pepper to ours.

I doubled the recipe because I cannot remember ever buying a pork tenderloin that didn't wasn't at least two pounds.When I sliced the meat, it was partially frozen, and it sliced much easier. I sliced it very thin. I also did use the toasted sesame seeds and it really added a nice flavor to the dish. I served it over rice.

I am not a big leftovers person, but this was so good that Ray and I had it for leftovers.

Pork Bulgogi
Adapted from Everyday Food

6 small garlic cloves, minced
1/4 cup soy sauce, low sodium
2 tablespoons sugar
2 tablespoons sesame oil
2 teaspoons crushed red pepper
2 teaspoons ginger, freshly grated
1/4 teaspoon ground pepper
1 pound pork tenderloin, very thinly sliced crosswise
1 large onion, cut into 12 wedges
1 tablespoon olive oil
Toasted sesame seeds (optional)

In a medium bowl, combine garlic cloves, soy sauce, sugar, sesame oil, crushed red pepper, ginger, and ground pepper.



Add pork tenderloin and onion wedges; marinate at least 10 minutes. I marinated about an hour.


In a 12-inch skillet, heat olive oil over medium heat. In batches, brown pork and onion, 3 to 5 minutes per batch. Discard marinade.


Return all pork and onion to skillet; cook until warm. Garnish with toasted sesame seeds, if desired.

Rice Pudding

There are some things your family does that you've done all your life, that it is normal to you. I will pass this oddity on to our boys. It wasn't until I was an adult that I found out that rice pudding is a dessert to most people. Not in my family. In my family, it is a side dish to meatloaf. Yes, meatloaf. I remember Ray thinking it was odd the first time he had it at my parent's house as part of meatloaf dinner. Now I think he cringes because it is sweet and it is part of the meal, not dessert. Although, the boys did like the meatloaf and scalloped potatoes so much that they ate like Albert (from Bread and Jam for Frances) and made it all come out even.

I love this recipe because of its history. My Mom got it from her Mom. I tell this to the boys when I make it for them. My Grandma made this, just like their Grandma makes it. She refers to her small gold casserole, and I know exactly what she is talking about. I *know* she uses the casserole for other things, but as a kid, I swore that was the rice pudding dish and that was all it was for. I will post the recipe as I got it from my Mom, who got it from her Mom.

Rice Pudding

4 cups milk

1 1/2 teaspoons vanilla

1/2 cup rice

3/4 cup sugar

1/4 teaspoon salt

Spray casserole with Pam before putting in ingredients. This fits in my small gold casserole, 1 3/4 quart dish. Mix together right in baking dish. Dot with 1 tablespoon butter.

Bake 2 hours at 300 degrees. Stir occasionally if you are home.

Scalloped Potatoes

Ray jokes that I have my "specs"  (specifications) and I will admit I do, but to me, some foods just go together. They make each other taste better. I can't cook a meatloaf without having scalloped potatoes. It was how my mom always served it when I was growing up.

I remember my Grandma making these potatoes. I remember my Mom making this potatoes. The taste is the exact same when I make them. For whatever reason, when we were kids, my mom started calling these Scalloped Bo-Bos. My boys looked at me a little funny when I said what I was making. I had to explain about why. I think it helps that my Mom, Brother and I also say Vanil for vanilla. Don't ask me why. I can't even remember. I can hear both of them saying it if I close my eyes. I have gotten the boys saying Vanil. :)

Back to the food. With the help of a food processor, this is an easy dish to make. It is a matter of thinly slicing potatoes and onions and mixing with a few other ingredients. We only had some fingerling potatoes left from our CSA, so I used those versus going to the store. Since they were so small, I scrubbed them really good and didn't peel them.

These are good served warm, but they are also good cold out of the refrigerator.

I will share the recipe the way my mom gave it to me.

Scalloped Potatoes

Peel and slice about 8 potatoes and 2 onions. (medium size)

Mix together with about 1/4 cup flour, 1 teaspoon salt, and 1/2 teaspoon pepper. I do it with my hands because that is the way my mother did it.

Put in  3 or 4 quart casserole sprayed with Pam. Cover with milk. Put 3 pats of butter on top. (~ 1 tablespoon)

Bake at 350 degrees for 1 1/2 hours. If you are doing something at 300 degrees in the oven, you can do it at that temp for 2 hours, i.e. Rice Pudding.