Kale Salad with Pistachios and Roasted Cauliflower.

Fancy breakfast side. Favorite work lunch. Quick and easy dinner. This salad has everything going for it even before I tell you how healthy and and wholesome it is (and it is healthy and wholesome). The dressing has all the things a good dressing should. Lemon and oil, sweet honey and tangy mustard, and a bit of seasoning are beautifully simple tossed with kale. The cauliflower makes it interesting and a little “meatier,” and with a good sprinkle of pistachios, things are starting to look downright fancy! I love this as an accompaniment to frittata on my weekend mornings (check the bottom photo!), and it’s an office lunch I actually look forward to. And since it’s normal to be out of an ingredient or two, I love riffing on the dressing using whatever I have around (no lemon? Try white wine vinegar. No pistachios? Almonds are great, too.). What I’m saying is, it tastes amazing, is good for you, and you can eat it for every meal. Make it. Make it today.

Lemon Parmesan Kale Salad with Pistachios and Roasted Cauliflower | KellyintheKitchen.net | extra virgin olive oil, lemon juice, dijon mustard, honey, granulated garlic, salt, pepper, parmigiano-reggiano cheese, pistachios, kale, cauliflower, cayenne pepper, olive oil

INGREDIENTS

for salad:
1/3 cup extra virgin olive oil
1 tbsp lemon juice
1/2 tsp dijon mustard
1/2 tsp honey
1/4 tsp granulated garlic
salt and pepper
1/4 cup grated parmigiano-reggiano cheese (or as much as you want!)
1/3 cup chopped pistachios (or about 1/2 cup if you measure before shelling)
1 large bunch kale, washed, dried, and julienned

for cauliflower:
1 cup cauliflower florets, washed, dried, and sliced
olive oil for drizzling (no need to use EVOO here, regular is fine)
salt and pepper
scant 1/4 tsp granulated garlic
pinch of cayenne pepper

DIRECTIONS

Preheat the oven to 350 F.

Lemon Parmesan Kale Salad with Pistachios and Roasted Cauliflower | KellyintheKitchen.net | extra virgin olive oil, lemon juice, dijon mustard, honey, granulated garlic, salt, pepper, parmigiano-reggiano cheese, pistachios, kale, cauliflower, cayenne pepper, olive oil

I like to start with the dressing; the longer those flavors have to come together, the better it will taste. Combine olive oil, lemon juice, mustard, honey, garlic, salt, and pepper, and stir together. Add the cheese and gently stir it in. Set aside.

Toss the cauliflower in the olive oil, salt, pepper, garlic, and cayenne until evenly coated. Spread on a baking sheet in a single layer and roast about 25 minutes, stirring halfway through. It’s done when the florets are soft and just toasty-brown. Let it cool to room temperature before using.

Lemon Parmesan Kale Salad with Pistachios and Roasted Cauliflower | KellyintheKitchen.net | extra virgin olive oil, lemon juice, dijon mustard, honey, granulated garlic, salt, pepper, parmigiano-reggiano cheese, pistachios, kale, cauliflower, cayenne pepper, olive oil

While the cauliflower is roasting, I use this time to de-shell and chop the pistachios.

The final step is assembly. Toss the kale in the dressing, taste, and adjust seasonings if needed. Add the pistachios, and top with cauliflower. Serve as a side or as the main event. Enjoy!

Lemon Parmesan Kale Salad with Pistachios and Roasted Cauliflower | KellyintheKitchen.net | extra virgin olive oil, lemon juice, dijon mustard, honey, granulated garlic, salt, pepper, parmigiano-reggiano cheese, pistachios, kale, cauliflower, cayenne pepper, olive oil

 

Advertisements

Blueberry Almond Crisp in a Skillet.

I was up in the suburbs for some errands and visiting my family on Saturday, and it was the year’s first really gorgeous day of spring in Chicago. My mom and I did yoga outside while our nearly-two-year-old black lab did her best to interrupt us. It’s hard to be graceful in an inversion or a balancing pose when a 70-pound dog is sitting under you. Later, I decided I needed to make a blueberry crisp for dessert, since we had a huge bag of them in the freezer. Blueberries are definitely not my favorite fruit, and recipes like this are really the only ways I enjoy them. And how could you not? The blueberries bubble into a tart and juicy sauce and the topping is golden and buttery and good. Compared to your average fruit crisp, I’ve reduced the added sugars a wee bit, but feel free to add more. And if you like a lot of topping on your fruit crisps–as in, you want the fruit to be fully, thoroughly covered in the good stuff–you could add another 1/2 cup or so of almonds and another tablespoon or two of butter. I was trying to be well-behaved here, but my usual approach to topping a fruit crisp is the more, the merrier. Same goes for all that sun today – bring on the warm weather!

Blueberry Almond Crisp | KellyintheKitchen

INGREDIENTS

3/4 cup almonds
3 tbsp brown sugar
1/4 tsp salt
4 tbsp cold butter, cubed
splash of vanilla
4 cups frozen blueberries
1 tsp lemon juice
2 tbsp granulated sugar
1 tsp corn starch

DIRECTIONS

Preheat oven to 375 F.

In a food processor, blitz almonds, brown sugar, and salt until the almonds are ground to about the size of small pebbles, crumbly but not powdery. Add the butter and vanilla and blitz again, until the butter is broken up into the almonds and no big hunks of butter remain. Set aside (or, if it’s gonna be a while, keep it in the fridge so the butter doesn’t melt).

Grease a cast iron skillet (or pie dish) and pour in the blueberries. Squeeze over the lemon juice and then toss with the sugar and corn starch.

IMG_1353

Sprinkle the topping over the blueberries, starting at the edges and working your way inward. Bake for 25-30 minutes or until the fruit is bubbly and the top is golden brown. If your topping starts to brown too quickly (mine did), just lay a sheet of tinfoil over the pan. Don’t tuck the foil over the pan, but just lightly tent it.

IMG_1357

When the crisp is done, take it out of the oven and let it cool until it’s out of the “molten” stage. I love to eat blueberry crisp hot with a scoop of ice cream, but it’s good at room temperature, too. Whatever floats your boat. Yum.

IMG_1367

Balsamic Chicken with Sauteed Vegetables and Lentils.

Can we talk about lentils? Why don’t we eat more lentils in this life we lead? I realize I’m speaking for you, readers, when really I should just speak for myself…maybe you eat a lot of lentils already, or maybe you’re allergic to lentils and I’m being insensitive to your needs. Sorry. But everyone else, why aren’t lentils a bigger part of our lives?! They are cheap, good for you, SO easy to make, and incredibly versatile. They can be the star of a dish, the sidekick, or the background canvas for another ingredient’s greatness. And let me repeat how cheap they are. Most stores in my neighborhood sell a pound bag of lentils for less than a dollar, and since they do plump when you cook ’em, you end up with a LOT of lentils for very little money. They are also a great high-protein substitute for rice if that’s your thang, and since you prepare them basically the same way you prepare rice, it’s not hard to learn to make lentils. Also they taste great. Are you convinced? Good. Make this. IMG_1270 INGREDIENTS

for chicken:
3 small chicken breasts
fav all-purpose spice rub (there are 2 kinds of people: those who know that Back-of-the-Yards rub from the Spice House is the best seasoning ever, and those who haven’t tried it yet)
salt and pepper
balsamic vinegar
butter

for lentils:
1/2 lb lentils
1 cup chicken stock
3 cups water
pinch of parsley
pinch of rosemary
pinch of thyme

for veggies:
1/4 onion, diced
2 carrots, peeled and diced
1 garlic clove, minced
2 cups spinach leaves, chopped
salt and pepper
lemon juice (optional)

DIRECTIONS

IMG_1281 I believe marinades are an art, not a science. With that in mind, have a bowl or plastic bag handy and rub the chicken breasts with some spice rub and salt and pepper. Put the chicken in the bowl or bag and pour in a few teaspoons of balsamic vinegar. Let this concoction marinate in the fridge for at least 20 minutes, or as long as overnight.

The lentils take a little while, so get them going next. Sort through and pick out any stones or weird looking ones, and rinse the remaining beauties. In a small pot, combine lentils, chicken stock, water, parsley, rosemary, and thyme. Bring to a boil and turn down to a simmer and cover. Cook until tender, and drain any remaining liquid. Set the lentils aside.

When you’re almost ready to cook the chicken, preheat the oven to 350 F.

To cook the chicken, heat a skillet or other stove-to-oven-safe pan over medium high heat. Add some butter to the pan and let it melt, and then add the chicken breasts. I like to move each one around a little bit in the butter so that I know they’ve all had their turn in the good stuff. Make sure the chicken breasts are not touching or crowded too closely (we don’t want them to steam or braise).

When one side of the chicken has browned nicely, flip the chicken over and get some color on the second side. Once you’ve got some good color on both sides, turn off the heat and finish cooking the chicken all the way through in the oven. It’s done when the center is white, not pink, and the juices run clear. Remove from the pan and set chicken aside.

But don’t do anything to that wonderful pan! It has awesome flavor in it from the chicken. So put the pan back on the stove and turn the heat to medium low. It should still be a pretty hot pan, so add the onions, carrots, and garlic, and stir around to pick up the beautiful browned bits of flavor. Cook until softened and add the spinach, cooking just until wilted. Squeeze over a bit of lemon juice if you like.

Then add the lentils into the pan and stir to create a beautiful mottled mosaic of colorful veggies. Taste for salt and pepper, and then top with your chicken breasts for a gorgeous, rustic meal!

IMG_1284 This lasted me a few days of lunches at work, and man was it good. Lentils are just awesome. IMG_1236

Apple Crumble Ice Cream.

I try to make sure that most of the recipes I post here–and most of the recipes I make in general–are not overly complicated, difficult, or time-consuming. I try to keep the process simple and the active attention time to under an hour. I try to keep the dish-dirtying and utensil-using to a minimum. It’s just not practical to expect anyone to devote hours to cooking one recipe, at least not on a regular basis.

But every once in a while, I think of a recipe that means a commitment of time an effort, and today, I’m unapologetically sharing one of those. There are three separate components to this finished product: an ice cream base, an apple “filling,” and a crumble topping. And you’ll use a saucepan (twice), three bowls, an ice cream maker, and a baking dish before we’re finished. So when you read the recipe and raise your eyebrows a little bit, don’t say I didn’t warn you. Just know that I’m so absolutely crazy about this apple crumble ice cream that I’ll happily go through the process again and again, because I know the finished product is so damn good.

IMG_1190

INGREDIENTS

for ice cream:
1 can full-fat coconut milk
3 tbsp brown sugar
pinch of cinnamon
1 tbsp vanilla extract

for apple “filling”:
1 apple, peeled and diced
1/2 cup water

for crumble topping:
1 tbsp almond meal
2 tbsp chopped almonds
1 tbsp ground flax seeds
1 tbsp brown sugar
pinch of salt
1 tbsp cold butter (I left it out of the fridge for 15 minutes before working with it)

DIRECTIONS

First, make sure your ice cream maker is ready to go, according to its directions. For me, that means the bowl of the ice cream maker has been in the freezer for at least 24 hours before I even start the recipe.

Once you’re ready to go, start with the ice cream base. In a saucepan over medium heat, combine coconut milk, brown sugar, cinnamon, and vanilla extract. Heat gently for about 5 minutes, stirring occasionally, just so the ingredients come together.

IMG_1150

Transfer to a bowl and put in the refrigerator overnight, or at least 4 hours. Some people seem to get away with shorter cooling times when they’re making ice cream, so maybe it’s just my ice cream maker, but for me it’s gotta be overnight.

Next, the apple “filling.” Rinse out the sauce pan and add the apples and ¼ cup of the water. Cook over medium low heat, adding more water to the pan if the apples start to dry out. Cook for 40-45 minutes, stirring occasionally, until the apples are browned and softened. Be patient – this step isn’t a quick one, but it’s worth it.

Once the apples are done, transfer to a bowl and put in the fridge. They should also be fully cooled before you start the next step.

Once everything is cooled, you’re ready for the ice cream maker. Make sure you follow your ice cream maker’s directions for churning.

When the ice cream is churned, transfer to a container with a lid, stir in the apples, put the lid on the container, and freeze.

IMG_1168

Last step is the crumble topping. Preheat oven to 350 F.

Mix together all remaining ingredients except the butter. Then use a fork to work the butter into the nut mixture. Line a baking dish with parchment paper and pour in the crumble, and bake for about 15 minutes, until golden brown. Refrigerate to cool.

Okay, the home stretch! Use a fork to break up the crumble topping into, well, crumbles. You can either sprinkle over the whole portion of ice cream, like I do, or keep it separate and sprinkle over each individual serving.

IMG_1187

Yes, I know, it’s a long recipe with a ton of steps and a lot of waiting, but ohmygod is the result fantastic.

IMG_1194

Mini Cheesecake Cupcakes.

I’ve been doing some experimentation with healthier crusts for the desserts in my life. My main criteria are that the recipe must taste amazing, be low in carbs and sugars, and be free of any processed ingredients. Ground almonds really fit the bill; when combined with butter, they hold the crust together very well, can be flavored however you like, and don’t need much in the way of sweetening. And while nobody loves a good graham cracker crust more than I do, I’ve found that this buttery almond crust rocks in its own right. Filled with creamy, tangy cheesecake awesomeness that has just a hint of coffee flavor, I think I need to start stockpiling cream cheese so I can make these whenever I want. Score another one for the low-impact dessert category!

IMG_1123

INGREDIENTS

1/2 cup almonds, ground to powder in the food processor (or use a scant cup of almond meal)
6 tbsp butter, room temperature
1-2 tsp honey, to taste
12 oz cream cheese, room temperature (if it’s cold, it won’t mix smoothly)
1 tsp vanilla extract
1 1/2 tsp coffee (this is a very subtle flavor here. But if coffee’s not your thing, you could substitute with Kahlua, Bailey’s, or any other peppy flavoring you like… or a little bit more vanilla)
2-3 tbsp honey, to taste
2 eggs

DIRECTIONS

Preheat oven to 350 F. Line a cupcake pan with paper liners. Set aside.

In a small bowl, mix together ground almonds, butter, and honey. Spoon mixture into bottom of cupcake liners and bake for about 8 minutes. You may see little bubbles in the crust as some of the liquid evaporates – this is fine. When the crust smells nutty and good and is starting to brown and set, remove the pan from the oven and set aside while you make the filling.

IMG_1108

To make the filling, use a fork to break up the cream cheese and make sure it’s totally smooth and creamy. Stir in the vanilla, coffee, & honey, and taste. Add more honey if you want it sweeter. Then add one egg and stir until combined before repeating with the second egg.

Spoon filling into cups, and fill as high as you like – these don’t rise as they cook, so need to worry about expansion or overflow. Bake for 12-18 minutes, until the tops are just barely set and starting to take on a golden color.

Let the baked cheesecakes cool in their pan for 2 minutes before taking them out. Then move them to the fridge for at least 2 hours (overnight is best, but that’s asking a lot of your self-control!). They taste good at any temperature, but if not given their proper cooling time, the crust won’t hold together as well and the cheesecake filling won’t be as satisfyingly creamy.

IMG_1127

I considered melting a bit of chocolate or topping with a raspberry or in some way dressing ’em up, but they really can stand on their own as a yummy dessert you can feel good about eating.

Chicken, White Bean, and Brussels Sprouts Salad.

Here’s a quick and simple dinner recipe that I love to make on weeknights (you can tell from the poor lighting in my photos that I really do make this on work nights!). Shredded Brussels sprouts salads are so popular right now, but for me, they’re only really special when they check a few specific boxes: the dressing needs to have a creaminess factor, supplied by a bit of mayo here. The tart-sweet balance has to be just right – so I’ve paired apple cider vinegar with honey. And though I hate to say it, the protein must come from something other than bacon (as is so often the case with Brussels sprouts salads). This is a dinner salad, not a side salad, so the beans and chicken are essential and so so good. Here’s how you know this is an awesome dish: I always make twice as much as I’ll need, so that I can bring the leftovers to work for lunch the next day. But once or twice I have eaten the whole thing and had to think of something else to bring for lunch. What can I say…it’s healthy and tastes fantastic!

IMG_0831

INGREDIENTS

1 1/2 tbsp mayo
3 tbsp extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp parsley
pinch of cayenne pepper (or a squeeze of hot sauce)
1/4 tsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp honey
salt and pepper to taste
2 chicken breasts, cooked and shredded
3 cups shredded Brussels sprouts
1/2 cup canned white beans, drained and rinsed (I used great northern beans)
2-3 tbsp chopped roasted almonds

DIRECTIONS

In a small bowl, stir together mayo, olive oil, garlic powder, cayenne pepper, parsley, mustard, vinegar, honey, salt, and pepper.

In a larger bowl, toss Brussels sprouts, beans, chicken, and almonds with dressing. C’est tout!

IMG_0828