Grilled Collard Green Salad with Roasted Golden Beets, Pecans, Fresh Chevre and Sherry Bacon Vinaigrette

Hmmm, it seems that it has been a while since I posted.  I've had the best intentions, lots of food pics still on the camera, and time has gotten away from me.  I joined a CSA and as a result have had to be creative with my meals.

I had not eaten collard greens before so I did some research and decided to do a take on this salad from thekitchn.

Grilled Collard Green Salad with Roasted Golden Beets, Pecans, Fresh Chevre and Sherry Bacon Vinaigrette

Honey and Balsamic Glazed Collard Greens, stacked, grilled and chopped

Taste of Italy Class Helpers Needed

I've got two openings for helpers in the Taste of Italy class on May 19, 2012 from 10 - 2.  If you are interested, send me an email.  The class has 15 students enrolled.

We will be making Chicken Picatta over Fettucine, Pan Roasted Asparagus, Tuscan White Bean Soup and Tiramisu.  

Frugal Foodie - Christmas Hamhock and Good Mother Stollard Beans

12.29.2011

I still have a ton of items that need to be used up so tonight we are having beans.

Rancho Gordo Good Mother Stallard beans (so pretty) soaked overnight in salty brine, rinsed and placed in the crockpot.  In will go onions, garlic, a carrot or two and my meaty hamhock.  A bit of water and the crockpot on low and we should have a budget friendly delicious meal that is healthy to boot!

A batch of rice to round out the meal.  Into the rice cooker goes long grain brown rice, onion, garlic, beet greens, water, salt & pepper.

 

Seriously - these beans are AMAZING! Super creamy and dense, with so much flavor I couldn't believe it.  My three year old ate a whole bowl of them.

Frugal Foodie - A tasty way to use up my leftovers

My Pantry currently has the following perishable items:

• Smoked Turkey
• Ham
• Ham Hock
• Grapefruit
• Roasted red, yellow and orange bell peppers
• Golden Beets + Greens
• Fennel Fronds + about 1/2 cup diced fennel
• About 6 carrots
• Two bulbs roasted garlic
• Broccoli stalks
• 1 large roasted yam
• Minted Applesauce
• Haricot Verts (French Green Beans)
• Avocado
• Bacon
• Onion
• 1/2 bag fresh cranberries 
• Frozen Bananas
• Oranges
  

So, what to do with them?????

12.28.2011

Japanese Eggplant and sliced Chuck Roast with Peanut Soy Sauce (Eggplant + Sauce - $3/serving - Makes 6 servings)


2 large eggplants, cut lengthwise into 1 1/2 " slices
Sliced Chuck Roast (pre-cooked)
3 T smooth peanut butter
1 1/2 T soy sauce
1 1/2 T sake or dry white wine
1/2 T sweet chili paste (or chili garlic sauce + agave nectar to taste) - will be spicy
1 tsp rice wine vinegar

Drizzle of toasted sesame oil 
Green onions, chopped


Steam Eggplant slices in microwave 2-3 minutes, or over small amount of boiling water (I am going to use my rice cooker/steamer).  When tender, quickly rinse under cold water to prevent discoloration.  

In small saucepan, combine peanut butter, soy sauce, sake or white wine, vinegar and chili paste.  Simmer over medium heat 5 minutes, stirring constantly, until smooth.  

Meanwhile, warm steak in reserved juices or beef stock. 

Spoon sauce over eggplant, drizzle with sesame oil, garnish with green onions and serve warm.


Serve over red cargo rice. 

Frugal Foodie - Cause we're broke!

So, with the Holiday's coming to an end, lots of leftovers, lots of bills, I've decided to try the frugal route.  I picked up this book at Michael's a few weeks ago, with the intention of giving it to my sister for Christmas, but decided to keep it myself. 
The Frugal Foodie Cookbook 

My Pantry currently has the following perishable items:

• Smoked Turkey
• Ham
• Ham Hock
• Cooked chuck roast
• Roasted red, yellow and orange bell peppers
• Golden Beets + Greens
• White asparagus
• Fennel Fronds + about 1/2 cup diced fennel
• About 6 carrots
• Two bulbs roasted garlic
• Broccoli stalks
• 1 large roasted yam
• Minted Applesauce
• Haricot Verts (French Green Beans)
• Avocado
• Bacon
• Onion
• 1/2 bag fresh cranberries

So, what to do with them?????

12.26.2011

Monday morning for breakfast we had "cakes" made from leftover mashed yukon gold and sweet potatoes (with a bit of sour cream, cheddar cheese, green chiles).  Topped them with two poached eggs, green asparagus, smoked turkey and hollandaise sauce.  It was pretty darn tasty but I found it quite difficult to keep everything warm but not overcooked.  

I made mac-n-cheese (the Kraft cauliflower kind) with smoked turkey broth and it was so rich you just eat a bit.




12.27.2011


Tonight we are having the Festive Ravioli Salad from the Frugal Foodie book. ($1.65/serving)

Recipe - with my changes


1 bunch white asparagus, cut into 1" - 2" pieces
1/4 cup olive oil
Salt and Pepper to taste
8 oz cheese ravioli, cooked

1 T sun-dried tomatoes, chopped
1 tsp kalamata olives, pitted and chopped
2 T roasted yellow pepper, finely chopped
2 T balsamic vinegar
2 T fresh basil, chopped

Roast the asparagus in a drizzle of olive oil, salt and pepper for 25 minutes @ 350 F.  Add to ravioli, sun-dried tomatoes, olives.  In a separate bowl whisk together remaining olive oil, vinegar, basil, bell pepper, salt and pepper.  Dress salad and serve at room temperature.