Balsamic Kale Salad

With all the kale we've been getting from our CSA lately, this one is fast becoming one of my favorite ways to prepare it.  Not just because it's fast and easy, but my husband likes it and even my two year-old shoves the dark green leaves into his mouth!

Balsamic Kale Salad
Recipe from Noelle Chave
Prep time: 2 minutes   Cook time: However long it takes your microwave to steam kale

**This is a Make Ahead salad.  You want this to sit as long as possible, up to 24 hours.

1 bunch of kale, washed and stems removed
2-3 cloves of garlic, smashed
2-4 tbsp balsamic vinegar
1-2 tbsp extra-virgin olive oil
Salt

1.  Tear or chop the kale into bite-sized pieces.  Place into a microwave-safe bowl with a splash of water.  Cover and cook for a minute or two (NOTE: I have a micro-steamer bowl and a Fresh Vegetable button on my microwave so this step is insanely easy and fast for me.  If you don't have these things, use any container and cover you have and start with a minute. You want the kale to look really bright green and be slightly wilted but still retain some crunch).

Before steaming (maybe don't pack your container quite so full)

After steaming.  LOVE that bright green color!

2.  Drain steamed kale and put in a large bowl with the smashed garlic cloves.  Douse with as much balsamic vinegar as you like and toss to coat.  Drizzle with EVOO and toss again.  Salt to taste.

Throw everything in a bowl and toss.  See? EASY

This salad is everything a leaf-y green salad should be.  It's dark, it's crunchy, the balsamic vinegar is intense but doesn't overpower the kale, and the garlic adds just enough punch too.  Honestly, I fill up at least half my plate with this "side" dish and try to make my little bit of whatever protein we're having fit around it.  I. LOVE. This. Salad!!!

And I'm pretty sure that every time I eat kale, my internal organs do a happy dance.  It's a dark, nutritionally-rich green that I love to eat as often as possible.  My family?  Not so much.  So when Rob tells me that he liked this salad I wanted to stand up and cheer.

Now, for the really important piece: do my kids like it?  Well I've already said that my two year-old pretty much inhales this.  That didn't happen the first time I made this but I've learned to be patient with my children's taste buds.  My Picky Eater of course still claims to hate this BUT I've learned his cues, and he doesn't gag on it.  That means progress!  That means that eventually he just might learn to love this as much as I do.  So this salad will just have to keep appearing on our dinner table.  Yay!!

Creamy Skillet Penne with Broccoli and Sausage

One of the things I love most about recipe-sharing is that you acquire some that, had you just seen them in a cookbook or magazine, you wouldn't normally have made it.  But when it comes recommended by a fellow trusted cook, suddenly you give the recipe a second glance.

Thank you, Trusted Cooks, for expanding my horizons!

Creamy Skillet Penne with Broccoli and Sausage

Recipe from my mom, who I think got it from Cooks Magazine

Prep time: 15 minutes   Cook time: 20 minutes  

1 lb hot or sweet Italian sausage, casings removed

1 onion, chopped fine

1 red bell pepper, seeded and sliced thin

8 ounces whole wheat penne (about 2 ½ cups)

3 garlic cloves, minced

¼ tsp red pepper flakes

1 cup wine

2 cups low-sodium chicken broth

½ cup heavy cream (or use your son's whole milk, that works fine too)

8 ounces fresh broccoli florets*, cut into 1-inch pieces

½ cup grated Parmesan cheese

1 tbsp finely chopped fresh basil

2 tsp balsamic vinegar

Salt & pepper to taste

*One large head of broccoli should yield about 8 ounces of florets.  Alternatively, bags of cut broccoli florets are available in the produce section of most supermarkets, or you can package your own at supermarket salad bars.

1.  Cook sausage in large nonstick skillet over medium-high heat, breaking up pieces with wooden spoon, until no longer pink, about 5 minutes.  Drain sausage on paper towel-lined plate.

I used a really mild sausage since I was feeding this to little ones

2.  Cook onion and bell pepper in sausage fat until softened, about 8 minutes.  Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes.  Stir in garlic and pepper flakes until fragrant, about 30 seconds.  Stir in wine, broth, and cream and bring to boil.  Reduce heat to medium, cover, and simmer, stirring occasionally, until pasta begins to soften, about 8 minutes.

Red wine gives an interesting pink color.  But white wine is good too!  Use what you have.

3.  Add the drained sausage back into the skillet and stir.  Arrange broccoli on top of pasta and continue to cook, covered, until broccoli is bright green and tender and pasta is al dente, about 8 minutes.  Off heat, stir in Parmesan, basil, and vinegar.  Season with salt and pepper.

I love fresh broccoli.

According to all the cooking rules in my head and in my home, I never should have made this recipe.  For one thing, the ingredient list is just a little longer than I'd prefer.  Plus I don't usually cook a whole lot with italian sausage.  Nothing against it!  There are several things I make that I really like it in.  But it's not a go-to meat for me.  And the final strike against this recipe is the bell pepper.  Rob hates bell peppers.  Passionately.  I know, it hurts my cooking soul a little.

But when I spent that week at my mom's last month, she made this one night for dinner.  I inhaled firsts.  I savored seconds.  And I briefly contemplated thirds before my stomach posted a "No Room Left in the Inn" sign.  It suddenly didn't matter to me that it had peppers in it; I had to have this recipe.

And though I miss Rob whenever he's on a business trip or working late, my taste buds totally celebrate the opportunity to savor flavors I don't normally get.  Yum!!

Balsamic Glazed Brussels Sprouts

I know what you're thinking.  And let me just say, before you rush to judgment, that I've been where you are.  I used to haaaate brussels sprouts... and then I got pregnant with my second child. 

We were at a holiday gathering a year and a half ago with friends, and one was putting together this sprout dish that just smelled INSANE.  While normal, non-pregnant people were having seconds or thirds of things like turkey, mashed potatoes, or pie, I was popping those little suckers into my mouth like candy.

Well, as with the PB & J Obsession with my first-born, I fully expected this newfound taste for sprouts to go away after the baby was born.  It hasn't.  In fact, I reallyreallyreally want to make some!

So when I saw this recipe, all rational thoughts flew out of my head, I knew I had to make them.  Now!

Balsamic Glazed Brussels Sprouts
Recipe from Ree Drummond

3 lbs (ish) fresh brussels sprouts
Extra virgin olive oil
1 cup balsamic vinegar
3/4 cup sugar
A handful or two of dried cranberries

1.  Preheat the oven to 375 degrees F.

Aren't they cute?!

2.  Trim/clean the sprouts, then cut them in half. Arrange on a baking sheet and toss with the olive oil. Roast until brown, 25 to 30 minutes.

I could fit these easily on one large baking sheet, but you may need two.

3.  Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.  Psst!  You won't quite be able to tell how thick this is while it's bubbling away.  I recommend letting it reduce by about half; I think this took about 15 minutes?  I'll be honest though that I was not watching the clock.  As it cools it will get thicker.

4.  Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.

Sweet.  Festive.  Fabulous.

 A little time saving hint for you: if you are making these for a special occasion, clean and trim these the day before.  That alone will save OODLES of time as you're trying to orchestrate the remaining dishes for your holiday feast.

Brown Sugar Pork Loin

I try new recipes all the time.  Normally when I find one, I have some time, whether it's a few days or a few weeks, before I actually make it.  I like to ponder the ingredients, the steps involved, how the flavors will come together, and any adjustments I might need or like to make.  Ok so I might say "ponder," others may say "obsess."  Meh, details.

I do not enjoy, though, waking up the day of and realizing I have no dinner plan.  I have ingredients but no recipe to follow.  Many times, these situations can end in frustrating, or worse yet, disastrous results.  It's the reason I keep a stash of pizzas in the freezer.

This day though, I'm determined.  I have this lovely pork loin, one I refuse to mess up by just playing around, and a great big slow cooker.  I WILL find a recipe.  It WILL be easy, and it WILL be delicious.

Victory is sweet.  Literally.

Brown Sugar Pork Loin
Recipe adapted from here

1 boneless pork loin roast, 4 to 6 pounds
1 clove garlic, halved
Salt and freshly ground black pepper
1 cup brown sugar
1 tbsp Dijon mustard
1 tbsp balsamic vinegar

1.  Pat the loin dry and rub with one of the garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork.

Holy garlic clove!!

2.  In a cup or bowl, combine the brown sugar, mustard, vinegar, and remaining garlic half, either minced or crushed using a garlic press. Rub the mixture all over the roast and place in slow cooker fat side up.

An interesting blend of flavors

3.  Cover and cook on LOW for 7 to 9 hours.  Let rest 10-15 minutes before slicing.

Yum

It would be more appropriate if I said "attempt to slice" actually.  Once I put pressure on the meat, it began to squish down and fall to pieces.  Oh man...Heaven with a capital H!  The pork was moist from sitting in the slow cooker all day, that layer of fat slowly melting down over and through it.  The tangy brown sugar mixture makes this light crust all over it, sweetening the pork but don't worry, it's not too sweet.

I seriously recommend you try this one.

Pork Medallions with Cherry Sauce

Does this sound fancy and impressive?  Good.  It's supposed to.  Believe me though when I say it is the exact opposite to make.  This is the kind of thing you make when you want to impress.  Got the in-laws dropping by after work?  Boss coming over?  Girlfriend you really want to wow?  Just want to show off for.... yourself (it's ok to pamper yourself.  It's good for you in fact!)?  This is the perfect recipe for you.  :)

I really like working with pork tenderloin.  It's low in fat.  It's generally inexpensive.  It cooks really fast.  And unless you forget about it in the oven for 4 hours, it's always tender and juicy.  And apparently when you slice it up you get to call it fancy things like "medallions."  Love it!

Pork Medallions with Cherry Sauce
Recipe from The Food You Crave


One 1 1/4 lb pork tenderloin, cut into 1/2 inch thick medallions
1/2 tsp salt, divided
1/4 tsp freshly ground pepper
3 tsp olive oil, divided
2 tbsp chopped shallot
3/4 cup low-sodium chicken broth
2 tbsp balsamic vinegar
1/4 cup dried tart cherries

1.  Season the pork medallions with 1/4 tsp salt and pepper.  Heat 2 tsp oil in a large skillet over medium-high heat and cook the meat until there is just a slight blush in the center, about 3 minutes per side.  Transfer meat to a plate and tent with foil.

2.  Add the remaining 1 tsp oil and the shallot to the pan and cook, stirring, until it begins to soften, about 1 minute.  Add the broth, vinegar, the remaining 1/4 tsp salt, and the cherries.  Cook until the liquid is reduced by half, about 4 minutes.  Taste for seasoning.  Pour sauce over medallions and serve.

The Way to a Man's Heart...

The other day I asked my husband what he would like for Valentine's Day.  Like most men I know, he's really hard to shop for.  I mean really.  So I thought I'd just ask him what he'd like to get.  And what does my wonderful hubby tell me?  Nothing.  No, literally I mean he doesn't want anything.  Well now how fair is that??  I cannot, in good wife conscience, allow him to let me not get him anything!  That's just wrong.

I may not have clue as to what to buy for him, but I can cook him a really good dinner.  In the past, I've tried to make fancy, oo-la-la seafood-type Valentine's Day dinners.  They usually turned out ok.  However I married a truly Committed Carnivore.  This time, I want to make something that would really go to my man's heart.

Marinated Flank Steak with Blue Cheese Sauce
Recipe adapted from So Easy

3 tbsp olive oil, divided
1 tbsp balsamic vinegar
1 tsp brown sugar
2 cloves garlic, minced
1 1/4 lbs flank steak
Cooking spray
1 medium onion, cut into 1/4-inch think rounds
Salt and pepper
3 tbsp crumbled blue cheese
3 tbsp lowfat buttermilk
Dash of Worcestershire sauce

1. In a small bowl, whisk together 2 tbsp of the olive oil, the balsamic vinegar, brown sugar, and garlic.  Put the steak into a resealable plastic bag with the marinade and put in the fridge for at least 1 hour and up to 8 hours.  Allow the meat to come to room temperature before cooking.  Pat meat dry before cooking.

2.  Preheat broiler.  Brush both sides of the onion slices with the remaining tbsp of oil and season with salt and pepper.  Broil until they are softened, about 6 minutes per side.  Separate into rings and set aside.

3. Remove the meat from the marinade and season both sides with salt and pepper.  Discard the marinade.  Broil for about 5 minutes per side for medium rare.  Let rest for 5 to 10 minutes before slicing thinly on the bias.

4. In a small, combine the blue cheese and buttermilk with a fork, mashing until creamy.  Stir in the Worcestershire sauce.

5. Serve steak with the onions and drizzle with blue cheese sauce.

When I first read this recipe, I thought for sure it was a weekend-only kind of recipe.  Then I read it more closely and saw it was totally doable for after work.  The marinade takes literally two minutes to assemble and pour over the steak.  The meat takes 10 minutes to cook, with another 10 to rest.  Throw in a bagged salad and some crispy rolls?  Weeknight Valentine's Day dinner in under 30 minutes!

So now I have a happy hubby with a happy tummy, and that makes this wife very, very happy indeed. :)