Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Vegetarian Korean Japchae Noodle Recipe http://steamykitchen.com/36179-vegetarian-korean-japchae-noodle-recipe.html http://steamykitchen.com/36179-vegetarian-korean-japchae-noodle-recipe.html#comments Thu, 12 Jun 2014 13:53:18 +0000 http://www.steamykitchen.com/?p=36179 Make Korean Japchae Noodles (Glass Noodles) - Recipe and how-to video from cookbook author Jaden Hair of Steamy Kitchen. This recipe is vegetarian and includes sweet potato, kale and swiss chard providing a nutrient rich meal!

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Korean Japchae Noodles Recipe Vegetarian

Scott’s garden yielded a bucket of sweet potatoes and my raised beds finished the Spring growing season sputtering out the last of the kale and swiss chard. Summer is when we put the raised beds to rest – it’s just too darn hot to grow anything except hot chile peppers and okra (which sounds kinda good together too!)

We decided on making one of Korea’s most popular dishes, Japchae, or Glass Noodles. If you have friends or family on this or that diet, this is a dish that just might please everyone (well, except for meat-only eaters).

Korean Japchae Noodles Recipe Vegetarian

So what are dang myung noodles??

Dang Myung noodles are made from sweet potato starch, so they are vegan, gluten-free, paleo-friendly, dairy-free, soy-free and peanut-free. The back of every package that I’ve found at the Asian market states that the only ingredient is Sweet Potato Starch. I’m not so sure of that. There’s got to be some other ingredient in these noodles – can anyone confirm?

The noodles are stretchy, neutral flavored (duh!), slightly chewy and springy in texture. What they are great for is soaking up all of the flavors in the dish. Not much seasoning is needed because the noodles really act like a sponge.

FOOD FIGHT!!!

The other thing these noodles are fantastic for is FOOD FIGHT! Because they are so elastic, you can flick your wrist and SLAP your opponents face with a tangle mess of stinging wet noodles. Watch the recipe video…and at the end and see how well this works. I let the boys go at it with each other!

But beware….10 Minutes of food fighting fun, 40 minutes of cleanup. But the boys said it was all worth it. My camera lens….not so happy. I got hit too!

Korean Japchae Noodle Recipe Video

 

 

Korean Japchae Noodles Recipe Vegetarian

 

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Korean Japchae Glass Noodles Recipe - Super Foods Version!

Servings: 4 Prep Time: 15 minutes Cook Time: 10 minutes
Korean Japchae Noodles Recipe Vegetarian

The key to this recipe is adding each ingredient separately - in the video, the sweet potato takes the longest to cook, so it goes in first.

Feel free to customize! Add mushrooms (add with the onions); matchstick carrots or fresh spinach leaves (add them the same time as the kale/swiss chard).

Ingredients:

6 ounces dried Korean glass noodles (sweet potato)
1 medium sweet potato
4 big handfuls kale and swiss chard
1 onion
1 stalk green onion
3-4 cloves garlic
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon roasted sesame seeds
1 tablespoon cooking oil

Directions:

PREP INGREDIENTS:
1. Boil a pot of water (about 2 quarts). Turn off heat and add in the glass noodles. Let sit for 10 minutes.
2. Vegetables:
-Kale/Swiss Chard: Fold leaves in half, tear away the leafy part from tough stem (discard stem). Cut or tear leaves into bite sized pieces.
-Dice the sweet potatoes into 1/2" dice (the smaller you dice, the quicker it will cook)
-Onion: Slice onion into thin slices.
-Green Onion: chop.
-Finely mince the garlic.
3. In bowl, whisk together soy sauce, brown sugar and sesame oil.
4. If 10 minutes have passed for the noodles, drain the noodles.

COOK:
1. Heat wok with cooking oil over medium heat. Add in the sweet potatoes and cook for 3 minutes each side. The sweet potatoes should be lightly browned, darker orange and just nearly cooked through.
2. Turn heat to medium-high and add in the onions. Stir-fry for 2 minutes, until onions become translucent.
3. Add in the garlic and green onion. Toss well and cook until fragrant, about 1 minute.
4. Add in the leafy vegetables. Use tongs to toss well and cook for 1 1/2 minutes or until the vegetables are wilting.
5. Add in the noodles and pour in the sauce. Toss well again to combine everything. Finish off with sesame seeds.

 

Items I use (and love!)

This baby is my favorite way to mince garlic. It can do up to 4 cloves at the same time!
Since we’ve sold out of the Steamy Kitchen Woks (thank you to all the customers!) I’ve been using and loving this Anolon Wok – it’s got a flat bottom, hard-anodized aluminum with nonstick, a great lid that you can see through and heat resistant handles. And, the price is amazing! Great for gas or electric.

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Kale Kumquat Salad http://steamykitchen.com/30289-kale-kumquat-salad-recipe-video.html http://steamykitchen.com/30289-kale-kumquat-salad-recipe-video.html#comments Fri, 27 Dec 2013 17:10:25 +0000 http://www.steamykitchen.com/?p=30289 Have you ever had a kumquat before? It’s a small little thing, and the way you eat a kumquat is somewhat counter-intuitive to any other citrus that you may be familiar with. First off, the skin is the sweetest part of the fruit – and thank goodness too – can you imagine peeling that tiny kumquat with a knife!? The ...

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Kale Kumquat Salad Recipe

Have you ever had a kumquat before? It’s a small little thing, and the way you eat a kumquat is somewhat counter-intuitive to any other citrus that you may be familiar with.

Kale Kumquat Salad Recipe

First off, the skin is the sweetest part of the fruit – and thank goodness too – can you imagine peeling that tiny kumquat with a knife!? The entire kumquat is edible, though I flick out the seeds. The thin skin is sweet with a slight bitter edge and there’s very little flesh involved on the inside.

This salad with sliced kumquat, fresh mushrooms and walnuts with a citrus vinaigrette was inspired by a stop at Los Angeles International Airport! Watch the video to find out what restaurant is a must-stop at LAX.

Kale Kumquat Salad Recipe Video

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Kale Kumquat Salad Recipe

Servings: 4 Prep Time: 5 minutes Cook Time:
Kale Kumquat Salad Recipe

Citrus dressing makes enough for recipe plus leftover for another day!

Ingredients:

FOR THE DRESSING
1/2 orange, juiced
2 tablespoons champagne vinegar (or red wine, white wine vinegar)
1 clove garlic, finely minced
freshly ground black pepper
1 1/2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons olive oilFOR THE SALAD
1/2 pound kale, chopped, tough stems discarded
1/2 pound arugula
pinch of sea salt
1/2 cup kumquats, thinly sliced and seeds removed
3/4 cup mushrooms, sliced
1/4 cup walnuts, chopped

Directions:

Make the salad dressing by combining the vinaigrette ingredients in a jar with a tight fitting lid (like a mason jar) and shake well to combine.

Place the kale in a large bowl. Sprinkle with salt. Using massaging motion, rub the kale leaves together to break up and soften the kale.

To serve, toss kale with some of the dressing (I used about 1/4 cup of the dressing), nuts, mushrooms and kumquats.

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Kale Salad with Mushroom Omelet http://steamykitchen.com/28933-kale-salad-with-miso-mushroom-omelet-recipe-video.html http://steamykitchen.com/28933-kale-salad-with-miso-mushroom-omelet-recipe-video.html#comments Wed, 04 Dec 2013 12:01:02 +0000 http://www.steamykitchen.com/?p=28933 What you’ll learn: A healthy, hearty salad fit for a meal with warm mushroom omelet, crunchy walnuts, salty shavings of parmesan cheese How to transform tough, rough, thick raw kale into soft, buttery lettuce-like texture How to customize salad with different ingredients   I’ve just gotten back from a 48 hour jaunt to Los Angeles to shoot a video for ...

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kale-salad

What you’ll learn:

  1. A healthy, hearty salad fit for a meal with warm mushroom omelet, crunchy walnuts, salty shavings of parmesan cheese
  2. How to transform tough, rough, thick raw kale into soft, buttery lettuce-like texture
  3. How to customize salad with different ingredients

 

spicy kale salad with miso mushroom omelette recipe-9823

I’ve just gotten back from a 48 hour jaunt to Los Angeles to shoot a video for my YouTube channel (Dark Chocolate Sea Salt Cookies!) – it’s currently in the magical hands of a professional video editor over at Kin Community.

It’s fun what I can squeeze into a L.A. trip – my must-do’s include staying at the Hotel Erwin right in the heart of Venice Beach – the muscle men, surfers, roller bladers, strange cast of characters, and the gorgeous sunset are free entertainment outside my window. Another must is the downstairs restaurant, Barlo and their breakfast menu which includes Squash Benedict – “poached eggs|Cajun thyme squash pancake|avocado|hollandaise.”

Around the corner and across the street is Hama Sushi, one of the rare L.A. restaurants that have remained in business since I was a Californian (Go Bruins!) over 20 years ago. I managed to snag Gaby of What’s Gaby Cooking for a spontaneous sushi dinner.

The very last “must” is embarrassingly at the airport. I know, I know, it sounds strange. But if you’ve ever flown Delta in/out of LAX, you might recognize Lemonade, a deli that I wish was in every single major airport. Heck, I wish I had one in my hometown. Calling itself “Seasonal Southern California Comfort Food,” they feature nearly 20 super-fresh salads at the bar. Some of my favs:  kale salad with mushrooms and kumquat vinaigrette | Butternut squash, radicchio, scotch bonnet sauce, sriracha pepitas | Sun chokes, fennel, orange, pickled red onions, hazelnut. Check out their menu.

I grab a to-go box and have them fill it up with 6 different salads, order a Watermelon-Rosemary Lemonade and get on the plane. I’m in my own little paradise in seat 19C.

Screen Shot 2013-10-18 at 1.16.43 PMWhen I opened Joe Yonan’s new cookbook, Eat Your Vegetables: Bold Recipes for the Single Cook, and spied the Kale Salad with Miso Mushroom Omelette, I immediately thought, “LEMONADE!” This is just one of those salads that reminds me of the freshness and creativeness of the deli.

Oh gosh, I hope Joe has been to Lemonade before, otherwise would he be offended that I associated airport food with him?!

 

Secret Kale Tip!

I’ve modified his recipe to suit our family’s taste and size (serves 4 instead of 1) – and I urge you to try this salad with a new technique that I learned from Joe….massaging the kale.

Yes. MASSAGE YOUR KALE.

It transforms an otherwise tough, rough, chewy raw leaves into soft, silky, pleasant greens. Watch the video to see the difference!

 

Kale Salad with Miso-Mushroom Omelet Recipe Video

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Kale Salad with Mushroom Omelet Recipe

Servings: 5 Prep Time: 10 minutes Cook Time: 8 minutes
spicy kale salad with miso mushroom omelette recipe featured-9829

Adapted from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan. Of course, Joe's recipe was a recipe for 1 person, but I've changed the amounts to feed 4 people. This is a perfect salad as a meal!

The Lemon Chile Vinaigrette is AWESOME!!! We've been using this dressing recipe for the past month on nearly all of our salads. Recipe is for 1-cup - enough for this salad PLUS salads for the rest of week. All ingredients go into a mason jar - and then just shake-shake-shake! The recipe also includes a tablespoon of Japanese miso paste - which is a massive flavor boost of umami. However, it's not a must have ingredient in the recipe. Feel free to use or not.

Ingredients:

FOR THE SALAD
1 tablespoon miso paste (or 1 teaspoon soy sauce)
4 eggs
1 tablespoon olive oil
2 cups chopped mushrooms of your choice
8 big handfuls chopped kale, tough stems discarded
1/2 teaspoon kosher salt
1/3 cup unsalted chopped raw pecans or walnuts
3 ounces grated Pecorino Romano cheese

FOR THE LEMON-CHILE VINAIGRETTE: (makes about 1 cup)
1 clove garlic, finely minced
1/2 teaspoon kosher salt
1/3 cup freshly squeezed lemon juice
1 teaspoon chile oil or chile sauce (optional)
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons honey
freshly ground black pepper

Directions:

1. Make the salad dressing by combining the vinaigrette ingredients in a jar with a tight fitting lid (like a mason jar) and shake well to combine. Taste and add more salt as needed.
2. Whisk the miso paste with the eggs. Heat a frying pan over medium-high heat and swirl in the olive oil. Add in the mushrooms and sauté for 2 minutes, or until mushrooms softened. Add in the egg and turn the heat to medium. Let cook for 2 minutes. Cover and let cook for an additional 1-2 minutes or until eggs are set.

3. While eggs are cooking, place the kale in a large bowl. Sprinkle with salt. Using massaging motion, rub the kale leaves together to break up and soften the kale.

4. When ready to serve, slice omelet in strips. Toss kale with some of the dressing (I used about 1/4 cup of the dressing), chopped nuts and Pecorino Romano cheese. Serve with omelet.

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Food Photography credit: Matt Armendariz © 2013

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Chinese Fried Wontons http://steamykitchen.com/26014-chinese-fried-wontons-recipe-video.html http://steamykitchen.com/26014-chinese-fried-wontons-recipe-video.html#comments Wed, 20 Feb 2013 16:53:38 +0000 http://www.steamykitchen.com/?p=26014 Chinese dumplings are probably one of the most convenient and versatile foods to keep around. 1- They go from frozen to appetizer or dinner in just a few minutes. 2- You can pan fry/steam (like potstickers/gyoza), deep fry, boil or steam. 3- They’ll store in the freezer for months. Dumplings are my emergency food (unexpected hungry visitors!), midnight snack (shhhh….don’t ...

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Chinese Fried Wontons Recipe

Chinese dumplings are probably one of the most convenient and versatile foods to keep around.

1- They go from frozen to appetizer or dinner in just a few minutes.

2- You can pan fry/steam (like potstickers/gyoza), deep fry, boil or steam.

3- They’ll store in the freezer for months. Dumplings are my emergency food (unexpected hungry visitors!), midnight snack (shhhh….don’t tell anyone) and my emergency dinner (crap! what can I make for dinner that takes 15 minutes?)

4- You can use any type of ingredient your little tummy desires. Shrimp, beef, lamb, tofu, mushroom, kale, spinach, carrots, etc. etc.

Chinese Fried Wontons Recipe

And if you make it a “dumpling party” where you invite your friends and family to fold up a crazy batch, it’s also entertainment :-) Not only can you eat them the same day, but everyone gets to take home a batch to store in the freezer.

Chinese Fried Wontons Recipe

I don’t deep fry the dumplings much, but if I’m frying up a batch of My Mother’s Famous Chinese Egg Rolls (and here’s a vegetable version), then we most definitely make double duty use of the oil to make Chinese Fried Wontons.

Chinese Fried Wontons Recipe

In this batch below, I used kale from the garden and ground turkey. But have fun, throw in whatever chopped vegetable that you like, whatever meat (or not) that you have on hand. Make up a big batch and save some for the freezer!

Chinese Fried Wontons Recipe Video

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Chinese Wonton Tips

  1. Vegetable: I used kale in my video, and kale is NOT a water-dense vegetable. If you are using a water dense vegetable, like Napa cabbage, spinach and even regular cabbage, you will want to get rid of as much water from the vegetable as possible to avoid soggy wonton. Shred or finely chop the vegetable and place in a large bowl. Sprinkle generously with salt and toss. Let sit for 10 minutes. The salt will draw out a lot of the moisture from the vegetable. Take a handful of the shredded vegetable and squeeze hard to discard the water.If you are using frozen spinach, defrost, then squeeze out and discard as much water as possible. No need to salt.
  2. If you want to boil the wonton instead of frying, bring a pot of water to boil. Add in a batch of wonton. When the water returns to a boil, pour in 1 cup of cool water. Bring to a boil again. Add one more cup of cool water. Bring to a boil. Repeat one more time. Now your wonton is ready. Same procedure if you are adding the wonton frozen into the water. Drain and serve with dipping sauce. Substitute broth for water if you want to serve wonton with the broth. Throw in some noodles and vegetables to make wonton noodle soup!
  3. Dipping sauces – I love ready-made chile sauces like Mae Ploy Sweet Chili Sauce, Lingham Chili Sauce, Chinese chili-garlic sauce or rooster sriracha sauce. You can also make your own.

Chinese Fried Wontons Recipe

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Chinese Fried Wonton Recipe

Servings: 50 wontons Prep Time: 25 minutes Cook Time: 10 minutes
chinese-fried-wontons-recipe-featured-1265

Ingredients:

1 pound ground meat (chicken, turkey, beef, lamb, pork)
1 tablespoon grated fresh ginger
2 cloves garlic, finely minced
1 stalk green onion, chopped
1 tablespoon soy sauce
2 tablespoons oyster sauce
2 cups finely chopped kale (leaf only) or vegetables of your choice
1/2 cup water
1 egg
50 wonton wrappers, defrosted
cooking oil for frying

Directions:

In a large bowl, add the meat, ginger, garlic, green onions, soy sauce, oyster sauce, curry powder and kale and mix well to combine. To make the egg wash, in a small bowl, add the water and egg and whisk with a fork.

To assemble the wontons, place a wonton wrapper flat in the palm of your hand. If frying, add 1 teaspoon of mixture to the center of the wrapper. If boiling, add 1 tablespoon of the mixture. Dip a finger in the egg wash, and paint all 4 edges with the wash. Fold the wonton in half, corner to opposite corner to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the longer two triangle points together and seal to make the wonton shape.

Place folded wonton on a clean, dry plate or baking sheet and cover with plastic wrap to avoid drying out. When wontons are all folded, you can store or freeze.

To fry wontons, add 1 to 1 1/2 inches of cooking oil to a wok or pot. Heat the oil until it reaches 375F. Add a few wontons to the oil to fry, turning occasionally until they are golden brown. Remove them to a draining rack placed over a baking sheet so they can drain excess oil.

To boil wontons, see the recipe direction #6 from the Pork and Spinach Wontons recipe.

TO STORE:

- If you want to freeze the wonton, place all the UNCOOKED wonton flat on a plate. Do not crowd. Cover with plastic wrap and freeze. Once the wonton are frozen, you can gather them up and store in freezer bag. This ensures that the wonton freeze individually (otherwise if the wonton froze and stuck together, it would be nearly impossible to cook.

- When ready to cook frozen wonton, they can go from freezer to simmering broth. Follow exact same cooking instructions. Since the wonton is frozen, it will take longer time for the broth to return to a simmer -- so it's self timing!

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Chinese Fried Wontons Recipe

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Steamy Kitchen's Healthy Asian Favorites cookbook cover

My new cookbook is available for purchase now wherever books are sold!

You can also pick up a copy on Amazon for $13.98!

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Kale Salad with Cherries and Pecans http://steamykitchen.com/24357-kale-salad-with-cherries-and-pecan-recipe.html http://steamykitchen.com/24357-kale-salad-with-cherries-and-pecan-recipe.html#comments Mon, 07 Jan 2013 18:42:20 +0000 http://steamykitchen.com/?p=24357 This past month, I’ve been to no fewer than 6 different bookstores – which is actually a difficult feat considering I live in a small town and all the local bookstores have closed (sob) actually, 4 of the bookstores were large airport bookstores (another sob – I don’t care much for traveling during the holiday season.) At each store, propped ...

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Kale Salad with Cherries and Pecans

The Smitten Kitchen Cookbook on Amazon
This past month, I’ve been to no fewer than 6 different bookstores – which is actually a difficult feat considering I live in a small town and all the local bookstores have closed (sob) actually, 4 of the bookstores were large airport bookstores (another sob – I don’t care much for traveling during the holiday season.) At each store, propped up front and center is Deb’s (Smitten Kitchen) cookbook.

I love that the book features Deb’s strangely comforting black/white mottled countertop design. Not that the countertop is strange, but it’s strange that I’ve followed Deb for so long now that I feel warm-yummy every time I see her blog photos – which always is set on her kitchen countertop. Do I want to snuggle up on her kitchen counter? I might just, given the chance. Hmmmm…..strange, right?!

When I got the book in the mail, the first recipe I flipped to was Salted Brown Butter Crispy Treats – rice krispy treats made with nutty browned butter?! Deb’s hallmark sweet treats are balanced with healthy recipes like Vermouth Mussels with Tarragon Oven Fries. In simple terms, it’s a book filled with recipes you actually want to cook. Big Breakfast Latkes (shredded potato/onion latke with sunny side up egg on top) would be perfect for weekends, vegetarian Ratatouille Sub is “belly warming”, and of course, Kale Salad with Cherries and Pecans carries all the crunch, sweetness that you could ever want in a salad.

I’m lucky enough to be able to see Deb once year or so – we’ve been to the Bahamas togetherpartied on a rooftop and Jacob’s first subway ride was to come see me at a book signing. She’s amazing, loving and is just as chatty in person as on her blog.

Get it: The Smitten Kitchen Cookbook by Deb Perelman

Kale Salad with Cherries and Pecans

Now, about that salad…..We grow kale every year in the garden, it’s just now starting to get big enough to harvest the leaves. Kale is super-easy to grow, and it’s one of those plants that you can harvest leaf by leaf – just pluck enough for the salad.

Most of the kale recipes that I see are for cooked kale (see Caribbean Kale & Bacon or Kale Chips (try them!), so get really excited to see kale salad recipes – oh yes, try this Kale & Cauliflower Salad that’s one of my all time favorites.

Deb’s recipe for Kale Salad with Cherries and Pecans features frilly crunchy (healthy!!) raw kale, creamy goat cheese, tart dried cherries, crunchy pecans and paper-thin slivers of radish. The variety of flavors, colors and textures that you experience in this salad is what brings me joy.

Watch me make the Kale Salad with Cherries and Pecans!

The book: The Smitten Kitchen Cookbook by Deb Perelman

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Kale Salad with Cherries and Pecans

Servings: 4 Prep Time: 5 minutes Cook Time:
kale-salad-with-cherries-and-pecans-featured-9990.jpg

From The Smitten Kitchen Cookbook from Deb Perelman

Ingredients:

FOR THE SALAD
1/2 cup pecans
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
4 ounces radishes, sliced into paper-thin rounds
1/2 cup dried cherries
2 ounces soft goat cheese, chilledFOR THE DRESSING
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey
salt and freshly ground black pepper to taste

Directions:

Optional step: Preheat oven to 350 degrees F and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove them from the oven and set them aside to cool.

Wash your kale and let it dry on spread-out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl.

Add the radishes, pecans and cherries. Crumble the goat cheese over top.

Whisk dressing ingredients together in a small dish, and pour the dressing over the salad.

NOTE: This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing.

 

Kale Salad with Cherries and Pecans

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Black Eyed Peas with Ham – good luck for New Year’s! http://steamykitchen.com/12755-black-eyed-peas-with-ham-recipe.html http://steamykitchen.com/12755-black-eyed-peas-with-ham-recipe.html#comments Fri, 31 Dec 2010 21:36:37 +0000 http://steamykitchen.com/?p=12755 Perfect for New Year's - Black Eyed Peas with Ham Recipe symbolizes prosperity (I'm sure we could all use some!( Step by step photos and easy recipe.

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Happy New Year! Now that I’m a true resident in the South (though Tampa Bay Florida just doesn’t seem very south-ishy to me) I figured it was a fine time to start celebrating some of the southern food traditions, like enjoying Black Eyed Peas with Ham and Greens for New Years.

It’s thought that black eyed peas symbolize prosperity – according to someone who wrote on Wikipedia, “The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion”

Another tradition that I’ve heard is to add a shiny new penny (but wash it first!) to the pot and whoever gets the penny in their bowl will have massive good fortune. For me, the fear that I’d accidentally choke on a penny while slurpin’ down my stew is just too much. I’ll pass on that one.

My friend, John of Food Wishes has a great recipe for Black Eyed Peas with Ham and Greens, so I thought I’d share with you his version with the addition of smoked ham hocks. My version is also a little more “soupier” than his – I didn’t add the entire bag of peas.

black eyed peas recipe

I didn’t have the time to soak the beans (by the way, black eyed peas are really beans, not peas) overnight, so I’ve shared with you my quick-soak version, which only takes 1 hour and boiling water.

Enjoy the recipe and may you have a prosperous, healthy and joyful new year!

Lots of love,

Jaden, Scott, Andrew and Nathan

How to Make Black Eyed Peas with Ham

For the quick-soak method, place the beans in a pot, cover with water and bring to rolling boil. Turn off heat and let the beans soak for 1 hour. Drain.

I like buying a big ‘ol ham. That way, I’ve got the ham bone and meat for the recipe, plus a ton more that I will use for sandwiches and snackin’ on. You are getting so much more for your money! Freeze what you can’t use. John uses pork neck bone instead of the ham bone.

For the recipe, I’ve got kale (you can use turnip greens or collard greens, but I love the vivid color of kale), smoked ham hocks, carrots, celery, onion, tomato, garlic, diced ham and ham bone.

We’ll saute the onion, celery, carrots in olive oil for a few minutes, then throw in the garlic for another couple of minutes.

Then add the ham bone and ham hocks.

Add the beans and pour in the water. Simmer for about an hour.

After an hour, it’s time to add the diced ham and tomatoes. Let that simmer for another 30-40 minutes.

After the ham and tomatoes are in, you can take out the ham bone and the ham hocks. Give them to your favorite dog.

The last step is to add the kale leaves in — but before you add them in, you need to tear the tender leaves off the tough stem. Here I’ve got a kitchen helper.

Just rip ’em off the stem and discard the stem.

Add the leaves to the pot, just push ’em in there. If you’re using collard or turnip greens, you might want to add them the same time as the ham/tomatoes. I like kale leaves because they don’t require much cooking and retain their bright, vivid green color.

Kale leaves cook for an additional 10 minutes.

And it’s done! Taste and then season with salt.

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Black Eyed Peas with Ham Recipe

Servings: 8 Prep Time: 8 minutes Cook Time: 1 hour 40 minutes
Black Eyed Peas Ham Recipe for New Year

You can soak the black eyed peas overnight, or use the quick soak method I've outlined in the recipe, which cuts the soaking time down to 1 hour. This is also a perfect recipe for the slow cooker -- just make sure you don't add the greens until near the end to keep them vibrant green (and not dull, lifeless green which you wouldn't want for the new year anyways). Recipe adapted from Food Wishes.

Ingredients:

1/2 pound dried black eyed peas
1 tablespoon olive oil
2 carrots, diced
2 stalks celery, diced
1/2 large onion, diced
2 cloves garlic, minced
2 smoked ham hocks
1 ham bone (or use any pork bones)
6-8 cups water
3 cups diced ham
1-2 large tomatoes, diced
5 handfuls torn kale leaves (tough stems removed)
salt to taste

Directions:

1. Rinse the black eyed peas, pick through and discard anything that's not-bean. Soak in water overnight or place in pot with water, bring to rolling boil. Turn off heat and let sit in hot water for 1 hour. Drain, discard water.

2. In large, wide stockpot, heat olive oil. Saute carrots, celery, onion on medium-low heat for 5-7 minutes. Take care not to burn the vegetables. Add the garlic and saute additional 2 minutes. Add the ham bone, hocks, drained beans and water to the pot. Simmer for 1 hour.

3. Remove the hocks and ham bones. Add the diced ham and tomatoes and simmer for additional 30 minutes. Add in kale leaves and cook until leaves are done (kale leaves only require 10 minutes). Salt to taste (the ham and hocks add quite a bit of salt, so taste as you salt)

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Kale and Bacon, Caribbean Style http://steamykitchen.com/10061-kale-bacon-caribbean-recipe.html http://steamykitchen.com/10061-kale-bacon-caribbean-recipe.html#comments Mon, 21 Jun 2010 16:35:28 +0000 http://steamykitchen.com/?p=10061 Simple recipe for Kale and Bacon Recipe, Caribbean Style, from Sunny Anderson of Food Network

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Kale is growing like crazy in our backyard garden, I’m always trying to come up with new recipes, like Crispy Baked Kale. A friend told me that adding raw kale leaves to our morning fruit smoothie is a great way to stuff some more nutrients into breakfast. She guaranteed me that my kids wouldn’t be able to detect the taste.

Unfortunately, she didn’t mention that the smoothie would turn the color of sad, sad green in the otherwise zippy peach-mango smoothie.

It took me 2 weeks to get the kids to enjoy fruit smoothies again.

No more kale in smoothies, unless someone invents pink kale.

In the meantime, we’ll keep kale at the dinner table, and a recipe that we tried last week was a total winner. It’s an adaptation of a Caribbean dish called Callaloo, and I say adaptation because the dish is normally made with okra or spinach. Sunny Anderson calls this dish Kale-llaloo, as she substitutes in kale.

A dish can never go wrong when you start off with sauteed bacon and onions. Then the whole thing is simmered briefly in a sauce of coconut milk with vegetable broth.

We made slight changes to Sunny’s original recipe for Kale-llaloo, opting to keep the greens bright with a slight crunch by shortening the cooking time.

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Kale and Bacon Recipe, Caribbean Style

Servings: serves 4 Prep Time: 5 Cook Time: 18
Kale-allo-2423

Callaloo, sometimes calaloo or kallaloo, is a Caribbean dish that is most popular and originally from Trinidad and Tobago, but is also served in Guyana and Jamaica. Callaloo is sometimes made with okra or water spinach. In this case Sunny Anderson made it with Kale, thus the name Kale-llaloo.

Ingredients:

4-6 slices bacon, roughly chopped
1 Vidalia onion, diced
8 cups chopped kale
1 cup coconut milk
1 cup broth (chicken, vegetable or beef)
1/2 teaspoon kosher or sea salt (1/4 teaspoon table salt)
freshly ground black pepper

Directions:

1. In a large saute pan over medium heat, cook the bacon until just begins to crisp. Add the onions and cook for 3 to 4 minutes.

2. Add the kale and saute until wilted, tossing with the onion and bacon, about 5 minutes.

3. Pour in the coconut milk and broth and continue to cook for an additional 5 minutes. Season with salt and pepper to taste.

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Kale Chips Recipe http://steamykitchen.com/6926-crispy-kale-recipe.html http://steamykitchen.com/6926-crispy-kale-recipe.html#comments Fri, 18 Dec 2009 15:37:47 +0000 http://steamykitchen.com/?p=6926 Step by step photo recipe for healthy snack - Crispy Baked Kale.

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Recipe for Kale Chips

I have no reason to dislike kale, but it’s one of those vegetables that I don’t usually buy. It probably has everything to do with location. At the grocery store down the street where do most of my shopping, the kale-in-a-bag sits perkily next to collard greens in-a-bag which sits next to the fresh cut fruit in-a-bowl. And that’s the section that I avoid.

Kale Chips Recipe

Fruit is not that hard to cut and I just can’t get myself to pay an extra $2.00 a pound for someone to cut fruit into big chunks, package them in a cheap plastic container and then suffocated with plastic wrap. I’m a hypocrite because I happily buy green beans in a bag, asparagus on a styrofoam tray, chicken in a vacuum bag and orange juice in a box. Just not fresh fruit.

Kale Chips Recipe

When I was in New York last week, my friend Grace asked me if I had ever tried crispy kale chips. At first I thought it was one of those fancy health food products, made with gourmet ingredients like tricalcium phospate, hydrogenated soybean oil and ascorbic acid. But no, Grace said, just kale, olive oil and salt. So, I had to try and now I’m hooked. The kale leaves bake to a shatteringly crisp, crackly snack. They really shouldn’t be called chips, they look nothing like them, but when I called them chips, the kids came running to try.

Oh, and for the record, I’m totally okay with buying kale in-a-bag, I just give the fruit in-a-bowl the evil eye as I walk by.

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How to make Kale Chips

Start with a big bag of kale.

Kale Chips Recipe

And the most important step is to spin dry the leaves.

Kale Chips Recipe - drying

Then drizzle in some olive oil

Kale Chips Recipe - olive oil

Toss to coat. Here’s another secret – do not salt the kale just yet. Adding salt before it goes into the oven is just bad, soggy news. The salt will make the kale leaves leach out some water, which in turn will make them soggy in the oven. And that mans soggy kale, not crispy kale.

Kale Chips Recipe - toss

After tossing with olive oil, bake in the oven until the leaves are shatteringly crisp but still bright green. Timing depends on how much olive oil you use. Then season with salt.

Kale Chips Recipe

And then you call it “Kale Chips” see if your kids will eat it.

Kale Chips Recipe eat

Yup!

Kale Chips Recipe

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Kale Chips Recipe

Servings: 4 as snack Prep Time: 5 Cook Time: 20
kale-chips-recipe

The biggest secret to getting the kale super-crisp is to dry them in a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture...thus steaming instead of crisping. I've also found that the convection setting on my oven works really well too - I set the convection on 325F and bake for about 10-15 minutes. Have fun with this recipe, I sometimes mix the salt with Cajun or Creole seasoning.

Ingredients:

4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
sea salt or kosher salt

Directions:

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.

3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark - the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.

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