Roasted Parmesan Kale Chips

Light, healthy, tasty and so easy to make.

Ingredients

3 large bunches of fresh kale, ribs removed
1 cup freshly grated parmesan cheese
Extra Virgin olive oil
Kosher salt
Ground pepper

Preheat oven to 400*. Line 2 large sheet pans with parchment paper.  Divide prepared kale among the 2 pans. Drizzle with olive oil and sprinkle with salt & pepper.  Roast for 20 minutes.  Remove from oven and sprinkle with grated parmesan. Return to oven for another 5-6 minutes, or until cheese is melted and lightly browned.  Cool completely before storing in an airtight container.  Kale chips will soften over time.  Best eaten when cooled.

Enjoy!

Vegetarian Sancocho

Sancocho is a Spanish soup/stew, typically made with meat.  This is a vegetarian version that Angie Martinez made on The Chew.  It is very yummy and improves with age.  I liked it even more the second day.


Ingredients

1/4 cup olive oil

2 tablespoons chopped garlic

1 tablespoon chopped fresh ginger

1 unripe green plantain (peeled and roughly chopped)

1/2 pound yucca (peeled and roughly chopped)

1/2 pound sweet potato (peeled and roughly chopped)

1 medium green bell pepper (seeded and chopped)

1 medium tomato (chopped)

1/2 pound dried red kidney beans (soaked overnight)

4 sprigs fresh flat-leaf parsley

2 sprigs fresh oregano

1 fresh or dried bay leaf

4 sprigs fresh cilantro (plus extra leaves for garnish)

2 tablespoons aromatic bitters (optional)

1 tablespoon sugar

kosher salt

Heat the olive oil in a large pot over medium-high heat.  When hot, add the garlic and ginger and cool until just fragrant, 2 to 3 minutes.  Stir in the plantain, yucca, sweet potato, bell pepper, tomato, and beans, and cook for another 5 minutes.

Add the parsley, oregano, bay leaf, cilantro, bitters, if using, and sugar along with 3 cups water and bring to a boil.  Lower the heat and simmer until the beans are tender, 1 to 1 1/2 hours.  Season with salt.

To serve, garnish with fresh cilantro leaves.

Delish!

Turkey Cupcakes with Sour Cream & Chive Whipped Potatoes Frosting

This makes an awesome single serving turkey meatloaf and potatoe entree in one.  Makes you think of a Shepherd's Pie.  They are easy to make, and lend a unique look to your dinner party or Pot Luck.

Ingredients

2 pkgs. lean ground turkey
2 pkgs. Knorr's Spring Vegetable Soup, divided
2/3 c Buttermilk (you can use regular milk or evaporated milk)
1-1/2 c shredded Parmigiana/Reggiano cheese

6 Gold Potatoes, peeled & cut into 1-inch chunks
6 T butter
1/2 c sour cream
Chives (fresh or dried) for garnish

Preheat oven to 350*.  Spray 10 jumbo cupcake cups with Pam.  Set aside.

In a large bowl combine ground turkey, 1 entire soup package and only the dried vegetables from the second package (otherwise it will be too salty and overpowering), buttermilk and cheese.  Mix with hands until incorporated.  Divide among 10 cupcake cups.  Place on a cookie sheet and bake 20-25 minutes until done.

In the meantime, add potatoes to a large pot, cover w/salted water and boil until tender, approximately 12 minutes.  Remove from heat & drain.  In a large bowl, add the potatoes, butter & sour cream.  Beat with hand mixer until smooth.  Keep warm.

When turkey cupcakes are removed from the oven, transfer potatoes to a piping bad with a star tip and pipe onto each cupcake.  Sprinkle with chives.

Yield: 10

You Say Frittata, I Say Frittata

Vegetable Frittata w Zucchini & Fried Okra

I made this delectable frittata for dinner the other night.  Many times during the summer, I long for something on the lighter side for dinner.  I tend to gravitate to meatless entrees during those times.  Being a believer that anything you normally eat for breakfast can be eaten at any other meal during the day, I decided to make a frittata with the many vegetables I had on hand.

I had zucchini, onions, garlic & jalapenos on my counter.  In the freezer I had a bag of cut okra, and additionally, I pulled some pepper jack cheese from the frig.  The rest is history.  If you have a 10" cast iron skillet, you are ahead of the game and have the correct "tools" for the job.

Here we go:

Ingredients:

1 bag of frozen cut okra, thawed (of course fresh will do as well)
1/2 C course ground yellow corn meal
1/4 C all purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 C vegetable oil

6 Eggs, beaten
pinch of salt
2 T olive oil
1 T butter
2 medium zucchini, thinly sliced
1 small onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeds removed, diced (leave seeds in tact if you like it hot!)
1/2 C grape tomatoes, halved
1/2 C sliced mushrooms
6-8 oz. pepper jack cheese, cut into 1/2" chunks
Fresh salsa, optional
Sour cream, optional

Preheat oven to 375 degrees.

Heat the vegetable oil in a 10-inch cast iron skillet.  Prepare the okra by mixing together the corn meal, flour, salt & pepper.  Add the thawed okra and coat thoroughly.  Add to hot oil and fry until golden brown.  Remove from oil and set aside.

Append remaining vegetable with enough olive oil to make about 2 T, and put over medium heat. Add zucchini, onion, garlic and pepper.  Cook 2-3 minutes or until tender.  Add mushrooms and cook for 1 minute more. Pour eggs into skillet and add tomatoes, okra, cheese, & a pinch of salt.  Continue cooking until edges of egg begin to cook.

 Slide skillet into hot oven.  Bake approximately 20 minutes or until edges are brown & bubbly and middle is set.

Cut into wedges and serve,  If you have on hand, top with salsa and sour cream if desired.

Mangia!