Archives for posts with tag: kale

Transitions

October 3, 2014 //
0

I certainly wouldn’t be the first to profess my love of autumn on the Internet. It is hard for me to let go of summer, but the arrival of tart apples, pumpkin beer and foliage help. And as much as I hate to say goodbye to tomatoes and corn, the new season allows me to indulge in cooking and eating some other favorites, such as roast chicken and winter squash.

This week’s meal plan is a bit of a transition into a new season and menu. Like farmers markets this time of year where you can still get some pretty good peaches as well as gorgeous winter squash this meal plan isn’t ready to completely concede to cooler weather. Roast chicken is back, but I haven’t started roasting Brussels Sprouts yet (they are better after the first frost). And a trip to a Connecticut apple orchard last weekend inspired the pork chops with apples and cider.

Apple Picking

Meal #1: Poached Eggs in Tomato Sauce with Toast + Bacon
Meal #2: Hamersley’s Roast Chicken with Onions and Potatoes + Steamed Green Beans
Meal #3: Pork Chops with Apples + Sautéed Kale
Meal #4: Pasta Carbonara with Leeks and Lemon

Your grocery list, excluding the usual pantry items:
fresh (or dried) sage
dried thyme
dried rosemary
bunch of basil – 1
lemon – 2
leeks – 4
red onion – 3
bunch of kale – 1
green beans – 1 1/2 lb.
medium red potatoes – 6
tart apples – 2
apple cider – 3/4 cup
diced tomatoes – 1 28 ounce can
good bread – 1 or 2 slices per person
short pasts – 1 box
Dijon mustard (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
eggs – 1 dozen
1/2 -inch-thick boneless pork loin chops – 4 (5 ounces each)
bacon
whole chicken – 4 lb.

 

Tags , , , , , , , , , , , , , , , , ,
Categories Meal Plans

Pork Chops with Apples + Sautéed Kale

October 3, 2014 //
0

Pork Chops with Apples

Autumn is here, even though you wouldn’t know it here in the Northeast where this past weekend’s temperatures hit over 80 degrees! Despite the unseasonable weather we went apple and pumpkin picking in Connecticut with Patrick’s parents and came home with several pounds of delicious apples. Patrick and I probably both eat an apple a day, but we still have way too many. If I had the time I would make a pie or apple crisp, but for now I am working my way through our pile with savory dinner recipes, like this one from the Food Network, which I adapted for here.
Pork Chops w Apples

4, 1/2-inch-thick boneless pork loin chops (5 ounces each)
1 ts. dried sage
Freshly ground pepper
1 TB. extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 tart apples, cut into 1/2-inch pieces
3/4 cup apple cider

Rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large skillet over high heat, then add 1 TB. olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Add the onion and apples to the skillet and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider. Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Remove pork chops, onions and apples from the skillet and turn the heat up to medium-high so that the cider starts to boil. Let the cider boil for a minute or so until it thickens and then pour it over the pork.

Sautéed Kale

1 TB. olive oil
2 cloves of garlic, minced
1 bunch of kale (any kind will do), stems removed and roughly chopped
salt and pepper, to taste

Heat olive oil in a large skillet and then add minced garlic. Stir garlic for 1 minute, or until it starts to smell good and then add kale. Cook the kale and garlic until the kale is wilted, season with salt and pepper.

Tags , , , ,
Categories Meals

Summer’s Contradictions

August 22, 2014 //
0

Isn’t summer funny? My memories of summer as a kid are of endless days playing in the yard, swimming in backyard pools, riding waves at the beach and catching fireflies. It was the ultimate season of slack and it felt like it went on forever. But as an adult, summer flies by and is packed with planned events and activities. Most everything is fun, but there’s no slacking anymore….

Summer ‘s bounty also provides us with all of the ingredients we need to eat right and get healthy. Almost every fresh vegetable and fruit are ready for harvest and many of them can be enjoyed raw or with minimal preparation. Everything tastes great. Is there anything better than eating a peach so ripe that you have to stand over the sink or risk ruining your shirt? Summer even makes exercising seem like a great idea. I like to run, and my favorite time  to run is on a summer morning when the sun is up early and the temperature is still a bit cool. At the same time there are so many excuses and temptations in the summer. There’s ice cream, fruit crisps and crumbles, hamburgers, beer, rose and gin and tonics. How can you resist? You can’t….

So, the best you can do is embrace the season. Eat as well as you can during the week and indulge on the weekends and during vacation. Hopefully, these summer recipes are just the right amount of healthy, while still being delicious and fast enough to prepare that you have time to go out and catch some fireflies…

Luscious peaches you can indulge in guiltlessly

Luscious peaches you can indulge in guilt-free

Meal #1: Striped Bass with Green Beans and Tomatoes + Corn on the Cob
Meal #2: Citrus Asian Marinated Chicken Thighs + Sesame Broccoli
Meal #3: Salmon with Peach and Tomato Salsa + Corn on the Cob
Meal #4: Gnocchi with Chicken Sausage and Tomato + Kale Caesar Salad

Your grocery list, excluding the usual pantry items:

cilantro – 1 bunch
basil – 1 bunch
thyme – 1 bunch
limes – 2-3
lemons – 2
orange – 1
green beans – 1/2 lb.
scallions – 1 bunch
shallot – 1
red onion – 1
heirloom tomatoes – 3 large
cherry or grape tomatoes – 1 pint
peach (or nectarine) – 1
corn – 1 per person for 2 meals
Tuscan kale – 1 bunch
broccoli – 1 lb.
gnocchi – 1 to 2 packages, depending on size
sesame seeds (if you don’t already have them)
Parmesan cheese (if you don’t already have it)
reduced sodium soy sauce (if you don’t already have it)
skin-on, bone-in chicken thighs – 2 lb.
chicken sausage – 9 oz. (about 3 links)
striped bass fillets – 4 5-ounces each
salmon – 1 1/2 lb.

Tags , , , , , , , , , , , , , , , , , ,
Categories Meal Plans

Gnocchi with Chicken Sausage and Tomato + Kale Caesar Salad

August 22, 2014 //
0

Gnocchi with Chicken Sausage and Tomato
Gnocci w Sausage and Tomatoes

This was the first time I had ever prepared gnocchi. I like it, but most of the time I think it is a big heavy. However, it is one of Patrick’s favorites and this recipe is different from the typical way gnocchi is prepared so I tried it. It was really tasty. I used chicken sausage, but I have a feeling regular pork sausage would be even better. You would have to cook the sausage for a bit longer, but probably only a few minutes.

Kale Caesar Salad

Tags , , ,
Categories Meals

Baked Kale Chips

April 2, 2014 //
0

I like kale, I wouldn’t say it is my favorite vegetable, but I like it. Probably my favorite way to eat it is this salad, but it is always a nice, healthy addition to soups or stews. I did, however, avoid the kale chip bandwagon for a long time. Those expensive, little packages of kale chips at the grocery store never peaked my interest. But, since I am the mother of a crunchy, carb-loving toddler, who rarely lets a vegetable pass through her lips, I thought I’d try to them. This hysterical Tonight Show sketch with Jimmy Fallon, Will Ferrell and our First Kale-Lover in Chief, Michelle Obama may have also influenced me.

YouTube Preview Image

You probably have all of the ingredients already and will just need to grab a bunch of kale – the curly kind works best. I used too much salt the first time I made them, so go easy, you can always add more when they come out of the oven.  Aside from being a bit too salty, the chips were a hit in our household, and I can say that I finally got Eliza to eat something green!

E taking a bite_web

 

Baked Kale Chips
Baked Kale_Web

1 bunch curly kale
olive oil
salt

Pre-heat oven to 200 degrees. Wash and dry kale, and remove the ribs from each leaf. Cut remaining kale leaves into medium-sized pieces – the size of a traditional potato chip. Toss with olive oil and salt and spread on a baking sheet. Bake for about 20 minutes, tossing once halfway through. Enjoy!

Tags , , ,
Categories Uncategorized

Cravings

March 27, 2014 //
0

What do you crave? Even though I am more of a savory rather than sweet kind of gal, my cravings tend to be for sugar. When I have an itch that needs to be scratched it is usually for a cookie, or ice cream, or chocolate. This was only magnified when I was pregnant with Eliza. Of course, then I was fine with it because I figured if I wasn’t going to drink I could at least have dessert! For the non-pregnant times of my life I often try to distract myself away from an oatmeal cookie the size of my head toward perhaps a small piece of dark chocolate. Sometimes it works, but other times it doesn’t… Cravings are kind of like a piece of clothing or pair of shoes that you’ve been coveting. If it sticks with you and you can’t get it out of your head you must really want it and you should give in. You’ll probably be glad that you did.

macarons_Midgley_flickr
Photo by Midgley/CC by 2.0

So, where am I going with all of this? Well, this week I had a craving for something totally random – roast beef. Weird, I know. I have no idea why, but I really wanted roast beef and kept thinking about it for days. Maybe I needed more iron? Funny enough, I’ve never made it before, so this past Sunday I took the leap. I’m glad I did – the recipe link is below. With that need taken care of I feel better already…

Meal #1: Roast Beef with Potatoes and Shallots + Steamed Green Beans
Meal #2: Spicy Peanut Chicken and Broccoli + Rice
Meal #3: Beer-Marinated Pork Tenderloin with Red Cabbage
Meal #4: Baked Fish with Tomatoes and Olives + Kale Caesar Salad

Your grocery list, excluding the usual pantry items:

red or Yukon gold potatoes – 1 1/2 lb.
shallots – 8
green beans – 1 1/2 lb.
broccoli – 1 large head
red cabbage – 1 medium head
apple – 1
plum tomatoes – 8
lemon – 2
tuscan kale – 1 large bunch
dried bay leaf (if you don’t already have it)
soy sauce (if you don’t already have it)
brown sugar (if you don’t already have it)
smooth peanut butter (if you don’t already have it)
sesame oil (if you don’t already have it)
rice vinegar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
Sriracha (if you don’t already have it)
kalamata olives – 1/4 cup (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
rice – 1 box or bag
eye of round roast beef – 1 1/2 lb
skinless chicken thighs – 4
pork tenderloins – 2 (1 1/2-1 3/4 pounds total)
white fish fillets – 6 ounces per person
beer  – 1 can or bottle

 

 

Tags , , , , , , , , , , , , , , , , , , , ,
Categories Meal Plans

Kale, White Bean, and Kielbasa Stew and Bread

February 14, 2014 //
1

Since I was a kid I have always loved kielbasa. I don’t eat it that frequently, but when I do, I get the real stuff from the Polish delis of Greenpoint, Brooklyn or Copiague, Long Island. This recipe isn’t as heavy as your usual sauerkraut and pierogi dinner. The kielbasa is mostly here to add flavor and a little bit of richness to the stew.

Kale, White Bean, and Kielbasa Stew

1 TB. olive oil
2 cloves of garlic, minced
½ lb. kielbasa, cut into ¼ inch-thick slices
1 cup water
1 cup chicken broth
2 small cans of white beans, such as cannellini or navy
1 large bunch of kale, chopped
½ ts. black pepper
¼ ts. crushed red pepper
⅛ ts. salt
2 TB. lemon juice

Heat oil in a large pot or dutch oven over medium-high heat. Add garlic and kielbasa, saute 1 minute. Add water, broth, and beans; bring to a boil. Stir in kale, black pepper, red pepper, and salt; bring to a boil. Cover, reduce heat, and simmer 5-10 minutes or until kale is tender. Remove from heat; stir in lemon juice.

Bread
A nice baguette or Italian bread would be a great with this stew.

Tags , , ,
Categories Meals

Valentine’s Day

February 14, 2014 //
0

On this day in 2009, Patrick proposed at Simon Pearce Restaurant in Quechee, Vermont. We were on our way to the Mad River Valley for a long weekend when he suggested we stop at one of my favorite restaurants for lunch. I was thrilled! After a leisurely meal of rich, cheddar soup, airy scones, and Vermont draught beer, Patrick suggested we visit the restaurant’s deck where you can see the adjacent waterfall. Despite what sounds like a total set-up, I had no idea what was coming. No sooner had we walked onto the deck that I turned around to see him down on one knee. Well, the rest is history –  and these days, that day feels like ancient history…

Minutes after I said yes!

Minutes after I said yes!

Five years later, we are driving to Vermont again for the long weekend, but with a toddler in tow. However, we were fortunate to celebrate the holiday, albeit a bit early, last weekend with another delicious meal, this time in Williamsburg, Brooklyn at St. Anselm. Sitting at the bar, we split a duck rillette appetizer, a plate of roasted shoshito peppers, a side of spinach gratin and I had a juicy, hanger steak with garlic butter while Patrick dug into a bourbon-soaked pork chop. Divine. It smelled so good at the restaurant that I told our waiter I wanted to live there. I think Patrick was bit embarrassed.

As you can tell, the way to this lady’s heart is through her stomach and in honor of this day of hugs and kisses I have prepared several meals for you that bring together ingredients that I love: artichokes, macaroni and cheese, shallots, olives, kielbasa, etc. Hope you enjoy them!

xoxo, Kelly

(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)

Meal #1: Kale, White Bean, and Kielbasa Stew + Bread
Meal #2: Roasted Wild Striped Bass with Lemon, Olives, and Rosemary + Roasted Fennel with Artichoke Hearts
Meal #3: Macaroni and Cheese with Prosciutto + Green Salad
Meal #4: Roasted Chicken Thighs with Tomatoes, Olives, and Feta + Sauteed Green Beans with Shallots

Your Grocery List, excluding the usual pantry items:
kale – 1 large bunch
lemon – 3
fennel – 2
lettuce or mixed greens – 1 head or bag
grape or cherry tomatoes – 1 pint or container
shallots – 7
rosemary – 1 bunch
green beans – 1 ½ lb.
kalamata olives – ¼ cup
Spanish olives – ½ cup (or just buy more of the kalamata olives and use those instead)
artichoke hearts – 2 cans
chicken broth – 1 small can
white beans (cannellini or navy) – 2 small cans
small elbow macaroni – 1 box
Gruyere cheese – approx. ½ lb.
whipping or heavy cream – 1 small container or 8 oz.
whole milk – 1 small container or 8 oz.
feta cheese – ¼ lb.
baguette or Italian bread
Parmesan cheese (if you don’t already have it)
ground nutmeg (if you don’t already have it)
thinly sliced prosciutto – 3 oz.
wild striped bass – 1 ½ lb. fillet
bone-in, skin-on chicken thighs – 8 or approx. 2 ½ lbs.
kielbasa – ½ lb.

Tags , , , , , , , , , , , , , , , , , , , , ,
Categories Meal Plans

Baked Fish with Tomatoes and Olives, Kale Caesar Salad

January 10, 2014 //
1

Baked Fish with Tomatoes and Olives

I’ve made this recipe with flounder, tilapia and even basa. You can use whatever flaky, white fish you want, but I would stick to something relatively thin. Don’t let the mayonnaise and cheese freak you out – it sounds weird with fish, but it helps protect the fish from the heat of the oven and keeps it very moist.

white fish fillets – 6 ounces per person
8 plum tomatoes, thinly sliced
12 Kalamata olives, pitted and chopped
Zest of a lemon
salt and pepper
olive oil
4 ts. mayonnaise
4 TB. Parmesan cheese, grated
Juice of a lemon

Preheat oven to 450 degrees. In an ovenproof skillet or baking dish, arrange tomatoes in overlapping circles. Scatter olives and lemon zest over the tomatoes. Season with salt and pepper; drizzle with olive oil.

In a small bowl, stir together mayonnaise, Parmesan and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayonnaise mixture on top.

Bake until fish is opaque throughout and topping is golden brown in spots, about 20 minutes.

Kale Caesar Salad

The first time I had this salad was at the now closed Alias restaurant on Manhattan’s Lower East Side. I was blown away that you could eat raw kale! So, I was super happy when Melissa Clark published a variation of this salad’s recipe in the New York Times a few years ago. Her version was inspired by the Brooklyn restaurant Franny’s. As you can probably tell, this salad is now ubiquitous, but I don’t care. It is super yummy and easy to make at home. (I never make this with the breadcrumbs, but I’m sure it is good.)

 

Tags , , , ,
Categories Meals

The Standards

January 10, 2014 //
0

Welcome to Everyday Banquet! I’m Kelly, and I am very excited to introduce you to my blog, which is a meal planning tool designed to make your life easier and more delicious. On Fridays, I will post four to five meals and a grocery list to help you shop and prepare for the coming week. The best part is that my family has already enjoyed these meals, usually the week before, so along with recipes and/or links to recipes I will share my advice and insight from having already prepared the meals. To learn a little bit more about the blog and me please visit my about page. And now, on to the first post!

I believe it was Ina Garten, aka the Barefoot Contessa, who once said that most people make the same five to ten recipes for dinner over and over. At first I thought that couldn’t be right, but then I thought about what I make on a regular basis and actually, it is! With some variation here and there, if something is relatively inexpensive, easy and obviously delicious why wouldn’t I make it again and again? For this first week I am sharing a lot of my standards, starting with roast chicken on Sunday night, which, when done well, is one of the greatest dishes on earth.

(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)

Meal #1: Hamersley’s Walk-Away Roast Chicken with Onions and Potatoes, Steamed Green Beans
Meal #2: Penne with Broccoli Rabe and Sausage
Meal #3: Baked Fish with Tomatoes and Olives, Kale Caesar Salad
Meal #4: Bourbon Glazed Smoked Pork Chops and Roasted Delicata Squash

Your grocery list, excluding the usual pantry items:
lemons – 2
large red onion – 2
medium red potatoes – 6
green beans – 1 lb.
broccoli rabe – 1 bunch
tuscan kale – 1 large bunch
delicata squash – 2
plum tomatoes – 8
chicken broth – 1 can (1 pint or 2 cups)
Whole Chicken – 4 lbs.
Italian Sausage – 3/4 lb.
smoked bone-in pork chops, ½- inch thick – 1 per person
white fish – 6 ounces per person

 

 

 

Tags , , , , , , , , , , , , , , , , ,
Categories Meal Plans