Roasted Cabbage Steaks

Roasted Cabbage “Steaks” & Bacon Wrapped Red Pepper

 with Rosemary Mustard Roasted Reds

Farm Fresh Ingredients

Farm Fresh Ingredients

 

How gorgeous are these farm fresh goodies?!?! I mean, WOW.  Simply stunning. There’s nothing I love more than roaming through my Local Farmers Market and pick up some gorgeous produce (and, who are we kidding…possibly some cheese, maybe some honey….and, really, who can escape without a loaf of crusty fresh baked bread….).  I can’t wait to create a meal out of this! Here’s what I came up with.  And, it was absolutely, mouthwateringly delicious.  I turned a simple cabbage into a hearty “steak” of a meal.  You won’t even believe how filling it is.  It was so darn good, I just had to share it with y’all!

This is what a Bacon Wrapped Red Pepper Cabbage Steak looks like before it goes into the oven!

This is what a Bacon Wrapped Red Pepper Cabbage Steak looks like before it goes into the oven!

Honestly, this is so easy to make, it’s going to blow your mind you’ve never cooked cabbage this way before.  I’m not a superhuge fan of cooked cabbage.  Especially if it gets all smushy and mushy and slimy.  No thank you, I’ll pass.  Now, when you ROAST it something divine happens…it caramelizes and crisps and is so wonderfully delicious that you forget you’re eating cabbage.

Red New Potatoes, Rosemary and Garlic

Red New Potatoes, Rosemary and Garlic

I bought some red potatoes and was feeling kinda lazy, so I decided to do a one pan roast.  Who’s not for easy clean up, am I right!?!?!  I cut a few long stems of Rosemary from my garden and placed the red potatoes and a few whole garlic cloves on top.  Drizzled with EVOO and seasoned with Salt and Pepper.

Sliced and Seasoned Cabbage "Steaks"

Sliced and Seasoned Cabbage “Steaks”

Next, slice the Cabbage and Onion into large round discs.  Layer the Onion slice on top of the Cabbage slice.  Season with EVOO, salt & pepper.

Bacon Wrapped Red Pepper with Jalapeño

Bacon Wrapped Red Pepper with Jalapeño

Unfortunately, I didn’t take step-by-step pics of the bacon wrapped peppers.  No worries, its super simple.  Just slice the Red Pepper into chunky pieces.  Take a slice of jalapeño and place it inside the red pepper.  Then, take a slice of nice applewood bacon and wrap it around the 2 peppers.  I used a few different methods for wrapping…the basket-weave, the spiral, the wrap and tuck.  They all turned out perfect.  So, do whatever works for that particular hunk of pepper!  I also added a small slice of jalapeño on top so that my diners would know a jalapeño was inside. TIP: I would NOT recommend leaving it on top (like I did!!!!) while you roast it.  Leave it off and add the fresh green jalapeño on top before serving.  That way my guests know their dish may have a kick, but the small jalapeño piece on top won’t burn in the oven and looks wayyyy prettier!

That Red Pepper is snug all wrapped up in baaaaacon!

That Red Pepper looks all snug and delicious wrapped up in baaaaacon!

 

And, if you notice the potatoes in the background, I had a little bacon and red pepper leftover.  No to waste, I tucked it in between the rosemary potatoes and let the bacon drippings kick up the flavor!  This turned out to be an excellent idea.  TIP: Keep the bacon strips on the larger side if you use any in the potatoes so it will all cook evenly!

Here's a Birds Eye View

Here’s a Birds Eye View

Not too shabby for a one pan dinner!

If you don't like spice, you can always use a fresh herb (basil) instead.  But, top it AFTER roasting!!!

If you don’t like spice, you can always use a fresh herb (basil) instead. But, top it AFTER roasting!!!

Pop into a preheated oven!

Yummy!

Just imagine that bacon grease dripping down the onion and over the cabbage seasoning each bite from start to finish!

Roast 400 for 35-45 mins until desired doneness.

Potatoes are Perfect!

Potatoes are Perfect!

Spoon the Roasted Reds into a bowl.  Add any crispy, non-burnt pieces of Rosemary and squeeze the roasted Garlic out too!  Don’t leave that little piece of deliciousness behind!!!

Roasted Red Potatoes with Mustard, Rosemary & Roasted Garlic

Roasted Red Potatoes with Mustard, Rosemary & Roasted Garlic

To finish the potatoes, add a dollop of Whole Grain Mustard.  Season with Salt and Pepper and add a dash of EVOO if needed.

This is how we like it!

This is how we like it!

“Desired Doneness” is personal preference.  Our household (read: my hubby) likes bacon extra crispy (read: burnt!!!).  We also like the cabbage more done and crispy on the sides and top.  Feel free to take it out sooner or later depending on how you like it!

Cabbage Steaks, who knew?!?!

Cabbage Steaks, who knew?!?!

I served this to my husband and his best buddy Travis.  They are meat eaters…..def not vegetarians.  They both DEVOURED this!  I couldn’t believe how much they raved over it.  I was not expecting such delicious results!

Plate It Up!

Plate It Up!

Looking good, but see….this is where the fresh jalapeño or herb would look loverly on top instead of my seriously roasted chipotle pepper (read: burnt jalapeño).

Served with a side of Farm Fresh Corn with Local Butter and Sea Salt

Served with a side of Farm Fresh Corn with Local Butter and Sea Salt

Last, lightly drizzle a nice Aged Balsamic over the Steaks or use a Balsamic Glaze.  This puts it right over the top!

Fresh Tomatoes with Spicy Thai Cucumbers

Fresh Tomatoes with Spicy Sweet Thai Cucumbers

I also served a fresh, light side of Tomatoes & Thai Cucumbers.  Amazing.

Yeah, I'm gonna need to share this recipe with y'all soon!

Yeah, I’m gonna need to share this recipe with y’all soon!

Plate and DEVOUR!!!

Ready to Eat!!!

Ready to Eat!!!

 

 

Roasted Cabbage “Steaks”

1 Organic Cabbage, outer leaves pulled off, then sliced into rounds

1 Large Onion, sliced into rounds (I used Vidalia)

1 Red Pepper, sliced into chunks

Applewood Smoked Bacon, sliced in half if necessary (just need enough to wrap pepper)

1 Jalapeño, sliced into rounds (deseeded if you want less heat)

Good Quality EVOO

Good Quality Aged Balsamic

Sea Salt

Fresh Ground Pepper

*Preheat Oven 400. Lightly Spray Baking Sheet with Non-Stick Olive Oil Cooking Spray.  Lay Cabbage Rounds down first, then place the Onion Rounds on top.  Drizzle with EVOO, Salt & Pepper.  Slice Red Pepper into long chunks, place a jalapeño slice inside (if using) and wrap with bacon.  Place the “tucked sides” underneath the bottom of the pepper and put the bacon wrapped pepper “tucked side down” on top of the onion.  Roast 35-45 mins until bacon is done and cabbage edges are brown and crispy!  Remove and carefully transfer to plate.  Drizzle with a nice Aged Balsamic before serving.

 

TIP: You can make this dish completely vegetarian by omitting the bacon wrapped pepper.  Cabbage Steaks are still delicious!  Add the Onion or leave it plain…..just add some garlic to up the flavor some!  I’ll post a recipe soon for Garlic Roasted Cabbage Steaks!

I also made this for the first time (as pictured) using parchment paper because I was afraid of the cabbage sticking to the baking sheet.  I found that when I used the parchment paper, the bottom of the cabbage steak didn’t brown and crisp as much.  So, in the directions I changed that part.  Feel free to experiment!

 

Rosemary Mustard Roasted Red Potatoes

Red Potatoes

Fresh Rosemary Sprigs

Applewood Bacon Slices

Red Pepper Slices

Whole Garlic Cloves

EVOO

Sea Salt

Fresh Cracked Pepper

1-2  T Whole Grain Mustard

*Preheat Oven 400.  Spray Baking Sheet with Non-Stick Olive Oil Cooking Spray.  Lay Potatoes, Garlic, and Bacon & Red Pepper Slices ON TOP of Rosemary Sprigs.  Drizzle with EVOO, Sea Salt & Pepper.  Roast 35-45 mins until done.  Transfer to bowl and add 1-2  T Whole Grain Mustard. (you just need enough to lightly coat the potatoes.  Add 1 tsp EVOO if needed.) Season with Salt and Pepper.  Enjoy!  TIP: Be sure to add any delightful crispy bits of Rosemary that made it through the roasting without getting burnt!

 

I hope y’all try this.  You won’t be disappointed!

eat.drink.be

Kari

www.eatdrinkbe.com

@eatdrinkbeKari

Facebook: Hotcookin’

 

 

 

 

 

 

 

 

 

 

 

Southern Tomato Pie

Southern Tomato Pie

Summertime, Summertime, Sum-Summ-Summertime!!!

 Absolute perfection in two words: Tomato. Pie.

Sweet, Juicy, Ripe & Plump. Little colorful bursts of heaven.

Easily grown with a HUGE variety: Heirloom, Big Boy, Chocolate Cherry, Yellow Pear… these delightful tomatoes serve up spectacular dishes from snacks and apps all the way to the main course!

Savory Sweet Southern Tomato Pie

Savory Southern Tomato Pie

 

As Elegant and Lip-Smackin’ Good as this dish is,it is surprisingly,fabulously, summertime-tasticly, super simple to make!  Thank the Summertime Gods for smiling down on us with ripe, juicy tomatoes-a-plenty!  Here’s a tasty solution for what to do with your overabundance!  Lemme Break it down for ya.

This is what it looks like right before popping into the oven.

This is what it looks like right before popping into the oven!

Now, first things first.  Slice up those juicy plump tomatoes and lay them out on a couple layers of paper towels. Sprinkle them with Salt.  DO NOT SKIP THIS STEP!!!  If you do, you will have a watery pie…and NO ONE likes a watery pie!  It’s best to let them sit out for at least a half hour on the paper towels.  Then, be sure to blot the topside as well with a paper towel before layering!  I only had a few gorgeous red tomatoes, but mixing up heirloom and different varietals in this recipe is always a plus!

Salt Tomatoes to Release Excess Moisture

Salt Tomatoes to Release Excess Moisture

 

To simplify tonight, I even used a pre-made piecrust and just jazzed it up a little.  Karified it! 🙂

Savory Rosemary Crust

Savory Rosemary Crust

Press a little fresh Chopped Rosemary and Coarse Ground Black Pepper into the unthawed pre-made piecrust lightly with your fingertips.  Bake 400 10-15 mins until just brown, or per instructions.

Rosemary Black Pepper Crust

The aromatic Rosemary will make your Kitchen smell divine!

 

While this is baking in the Oven, you want to go ahead and make your Shallot/Cheese Mixture.  Here’s whatcha need:

Shallots, Garlic, Chiles

Shallots, Garlic, Chiles

Finely Chop Shallots, Garlic and a few Chiles to taste!

Kitchen is starting to smell AMAZING!!!

Kitchen is starting to smell AMAZING!!!

Cook the garlic just a minute or two until fragrant, be careful not to burn it or it will turn bitter!

Gather Your Ingredients

Gather Your Ingredients

 

You can keep this super simple and just use Mayo and Cheddar Cheese, but…who are we kidding…When have I been know to do that?!?!?!  This is gonna be SO MUCH BETTER!!!

Add Ingredients to Garlic and Shallot Mixture

Add Ingredients to Garlic and Shallot Mixture

Horseradish, Duke’s Mayo, Herbed Goat Cheese, Shaved Parmesan, Lemon Zest, Salt & Pepper

Leave Mozzareall

Do NOT add Mozzarella, Chiles and Lemon Juice yet!

Fresh. Basil.

Toss is a few handfuls for Freshly Torn Basil

Next, Mix to combine cheeses.  The Shallots should still be warm, which will make this step easier.  Use Lemon Juice to thin out the mixture.  Depending on the size of your lemon, you will need about 1/2 to  the whole lemon.  I had a large lemon and only needed to use half!  You don’t want your mixture runny, just a thick but spreadable consistency.

Spread a THIN Layer onto your pie crust

Now, Let’s start assembling this Tomato Pie!

Start by spreading a THIN LAYER of the cheese and shallot mixture onto the bottom of the Pie Crust.  This extra step will help in keeping the bottom crust from getting soggy!

Layer your Delicious Tomatoes

Layer your Delicious Tomatoes

Next, add a Layer of Tomatoes

Cheese/Shallot Mixture & Fresh Mozzarella

Goat Cheese/Shallot Mixture & Fresh Mozzarella

Dollop the Goat Cheese Mixture and tear some Mozzarella on top the Tomato Layer

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 Repeat if needed:

<— Tomato Layer

Cheese Layer —>

Absolutely Gorgeous!

Absolutely Gorgeous!

Finish Pie with Goat Cheese & Mozzarella.  Top with Shredded Parmesan, Fresh Basil, Chiles & EVOO.  Season with Salt & Pepper.

Oh My, now THAT'S A PIE!

Oh My, now THAT’S A PIE!

close-up

close-up

Pop in the Oven and Bake.

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Fresh Out of the Oven!

TIP: Do NOT serve Immediately!

TIP: Do NOT serve Immediately!

As hard as this will be…..LET THE TOMATO PIE COOL for at least 15 mins.  It needs to set!!!

Best served warm with lightly dressed mixed greens

Best served warm with lightly dressed mixed greens

For a quick, healthy side….serve with leafy greens.  I dressed mine super simple and it was perfect.  Squeeze the last half of the lemon over Greens. Drizzle 1 tsp EVOO.  Season with Salt and Pepper. Toss. Serve.

 

Southern Tomato Pie

1 PreMade Pie Crust

2 Sprigs Rosemary, chopped

Coarse Black Pepper

2-4 Ripe Tomatoes, sliced

Handful Basil, torn

2 T EVOO

2 Shallots, minced

2 Garlic Cloves, minced

Chiles or Jalapeño, minced (to taste)

1/3 Cup Duke’s Mayonnaise

2 T Horseradish

8 oz. Herbed Goat Cheese Log, crumbled

1/2 Cup Shredded Parmesan, divided

4 oz. Mozzarella, torn & divided

1 Organic Lemon, juice & zest

Sea Salt

Fresh Ground Pepper

*Preheat Oven 350.  Slice Tomatoes and place on paper towels.  Sprinkle with Salt and allow to drain.  Set Aside.  Next, take pre-made Pie Crust and sprinkle with Rosemary and Coarse Black Pepper.  Press lightly with fingers into crust.  Bake according to piecrust instructions until just browning.  Remove from Oven and let cool.

*Meanwhile, Add 1 T EVOO to small Sauté Pan and sweat Shallots, Chiles, s&p about 3-5 mins until translucent.  Turn down heat to Med-Low.  Add Garlic and cook 2 mins more.  Stirring some so you don’t burn the garlic! Next, add your Dukes Mayo, Horseradish, Goat Cheese, 1/3 Cup Parmesan, Lemon Zest, Torn Basil, Lemon Juice, salt & pepper.  Mix to combine.

*In Cooled Savory Pie Crust, spread a THIN LAYER of Goat Cheese Mixture on the bottom.  Add a Layer of Tomatoes.  Then a Layer of dollops of Goat Cheese Mixture and Torn Mozzarella.  Add another Layer of Tomatoes.  Top with Goat Cheese Mixture, Torn Mozzarella, Torn Basil, and a few fresh chiles.  Drizzle with 1 T EVOO and Season with Salt & Pepper.

*Bake 350 for 30 Mins or until top is brown and bubbly!

*Let cool for 15 mins before serving!

 

TIPS:

  • Substitue ANY cheese you like.  Swap the Goat Cheese for Feta.  Use Shredded Mozzarella if you need to.  Swap Parmesan for Asiago. Really, anything goes here.
  • Even if you DESPISE MAYONNAISE…..you REALLY REALLY REALLY need it for this recipe.  I cut it down to a super small amount.  I PROMISE you won’t even know it’s in there.  My hubby HATES mayo, and he LOVED this!  Trust me.
  • If you want to make your own crust….go for it!  Add the herbs in at the end as its coming together!  Using a pre-made pie crust that you roll out…no worries.  Simply add the Rosemary and Pepper on top and press it in with your fingers or a rolling pin before you lay it in the pie plate.
  • For the Love of All Things Soggy…..DON’T FORGET TO SLICE, SALT & DRAIN YOUR TOMATOES.  I can not emphasize this enough.  That’s the last I’m gonna say about that…
  • If your Crust Starts to get to brown, use a pie crust shield or some foil around the edges to prevent burning!
  • Experiment with different types of tomatoes.  The result is sure to be Gorgeously Delicious!!!

 

And that’s that.

My Version of Southern Tomato Pie, Baby.

Enjoy!

eat.drink.be Kari

www.eatdrinkbe.com

@eatdrinkbeKari

 

 

 

 

Skinny Thai Chicken Noodle Soup

Skinny Thai Chicken Noodle Soup

Skinny Thai Chicken Noodle Soup

Skinny Thai Chicken Noodle Soup

Under the weather?  Feeling a little blah? Or just need some soup to help you warm up?  The normal “go to” recipe would be basic Chicken Noodle Soup.  But, I am not a huge fan.  So I created a new “go to” soup for the sick soul.  A Thai version of Chicken Noodle Soup that packs a little heat to help open up my stuffy nose.  I’ve also cut the fat and calories down as much as possible to create a “skinny” version.  This soup is packed full of so much flavor, you don’t even miss it!  The onions, garlic, ginger, lemongrass and fresh lime juice add some serious health benefits to get me back on the road to recovery!

Warm and Comforting with a little KICK!

Warm and Comforting with a little KICK!

Skinny Thai Chicken Noodle Soup

  • 1 TBS Grapeseed Oil
  • 1 Large Onion, thinly sliced
  • 3-4 Cloves Garlic, minced
  • 1 Stalk Lemongrass, cut into 2 inch pieces and smashed
  • 2 tsp Grated Ginger, plus a disc size to sauté in soup
  • 3 Kaffir Lime Leaves
  • 2-3 Limes, zest & juice
  • 2 TBS Green Curry Paste
  • 2 32 oz Boxes Low Sodium Chicken Stock
  • 1 15 oz can LITE Coconut Milk
  • 2 TBS Fish Sauce
  • 1 Red Bell Pepper, thinly sliced
  • 4 oz Rice Noodles, broken into thirds
  • 2 Boneless, Skinless Chicken Breasts, thinly sliced crosswise
  • 1 Cup Cilantro, chopped
  • 1 tsp Crushed Red Pepper Flakes
  • Salt & Pepper

*Heat Grapeseed Oil in large soup pot over Med-High.  Add Onion, season with Salt and Pepper, and cook about 8 mins, stirring occasionally, until softened and starting to brown.  Turn Heat to Med add Garlic, LemonGrass, Ginger & Kaffir Lime Leaves.  Sauté 2-3 mins until fragrant, stirring occasionally so the garlic doesn’t burn!  Add Green Curry Paste & Lime Zest and sauté another minute or so.  Add Chicken Broth, Coconut Milk & Fish Sauce.  Turn up heat and bring to a slight boil.  Add Red Bell Peppers & Rice Noodles and simmer about 3 mins until noodles are al dente.  Add uncooked sliced chicken and simmer until chicken is cooked through, about 3 mins.  Turn down heat.  Add Crushed Red Pepper, Lime Juice and Cilantro.  Taste.  Adjust Seasonings as needed; fish sauce, salt, pepper, crushed red pepper, etc. Serve with a sprinkle of Cilantro and a Fresh Lime Wedge!

A great "go to" Feel-Better Soup!

A great “go to” Feel-Better Soup!

Onions, Ginger, Garlic, Lemongrass & Kaffir Lime Leaves

Onions, Ginger, Garlic, Lemongrass & Kaffir Lime Leaves

TIPS:

*The heat of this soup is easily adjusted.  Cut the Green Curry Paste in half, and leave out the Crushed Red Pepper Flakes if you don’t care for too much spice.  The garlic and ginger gives it a natural heat!

*Lemongrass.  Amazing flavor.  I used a whole stalk.  If you don’t grow your own, or can’t find it, you can use 2 tsp dried lemongrass.  For the stalk, I simply cut it into 2 inch pieces, sliced it lengthwise, then smashed it with my knife.  That was the soup can absorb all that amazing flavor.  I also took about a 1/2 inch and THINLY THINLY THINLY chopped it up into the soup.  It is very woody, so you really need to get it chopped up as fine as you can!

*Kaffir Lime Leaves.  You should be able to find these in the International section of your grocery store.  They are not usually in the regular herbs and spices section.  I hope you can find these.  It will change and intensify the flavor of the soup!

*UNCOOKED CHICKEN!?!? What??? Is this OK??? Yes.  My tip here is to pop 2 cleaned chicken breasts into the freezer when you start to prep for the soup (15 mins).  If it is slightly frozen, it is MUCH easier to slice crosswise into small “shaved” pieces.  They really do cook up superquick in the soup.  Literally, like 3 mins if you have the soup hot enough and chicken thin enough.  Just don’t overcook the chicken…it will become rubbery and a tad chewy.  This soup is best served right when finished.  If you need to have is simmer for a bit, do so after you added the Broth.  The Veggies and Broth are fine to simmer, just wait to add the Coconut Milk, Red Peppers and Chicken as you don’t want to overcook them!

*I used 2 Limes.  One for zest, added to the soup.  1 1/2 added for juice.  And 1/2 cut up into wedges for serving.  I was only making this for the hubby and I last night, so we have some serious leftovers for lunch today!!!! Yippiee!!!  But you need at least the juice of one whole lime to really brighten up this soup!

*If you don’t like Cilantro, try replacing it with Thai Basil!

A healthy, satisfying spoonful!

A healthy, satisfying spoonful!

ENJOY!

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eat.drink.be

Kari

The Simple Indian with Thai Red Curry Sauce

 

 

 

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The Simple Indian with Thai Red Curry Sauce

Gather Ingredients

Organic Cilantro
Organic Red Onion
Organic Carrots
Organic Red Pepper
Organic Snow Peas
Organic Mung Bean Sprouts
Organic Garlic
Organic Lime
Organic Peas

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Secret Ingredient # 1!!! Why I call this dish: The Simple Indian

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Sauté Organic Chicken Thighs in Organic Coconut Oil (or substitute Tofu, etc) Add a Dash of Salt & Pepper. Throw in a garlic clove for good measure! Repeat until all thighs are browned. If cooking more than 3, do in separate batches so chicken will brown evenly. Don’t crowd the pan! Remove from pan and place aside.

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In the pan the Chicken Thighs were cooked in, (so we have all the YUMMY bits in the bottom of the pan!!!!!!!) place the rough chopped onions, red pepper, carrots and lime (cut side down). Sauté a few minutes.

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Remove the Lime! Add minced organic garlic clove, chopped organic cilantro stems and chicken to pan.

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Lime Removed!

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Secret # 1
Add half bottle of TJ’s Thai Red Curry Sauce. Simmer in Secret # 2
Btw. I’ve never used this sauce before. ❤ me some TJ’s…..I’ll let you know what I think!!!

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Secret # 2
The Tagine
Simmer. Simple. Stovetop or Oven. Slow and Low. Will create moist, delicious, tender meat. Seriously. Go buy one, or another type of clay pot. They will change your recipes completely in Indian, African, Middle Eastern, etc cuisine.

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After an hour simmering in the Tagine…

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Remaining Raw Ingredients:
Chopped Organic Cilantro
Sliced Organic Green Onion
Previously Sautéed Limes
MYSTERY PEPPER

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Add a handful of frozen Organic Peas

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Mix in Peas until heated through, just a few minutes.

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I made Organic Whole Wheat Cous Cous to serve with dinner and mixed in about 1/3 cup of the Trader Joes Red Curry Sauce at the end of cooking…right before letting the CousCous sit for a few minutes before serving.

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Top with Fresh Chopped Organic Cilantro before serving. Mix. Serve Immediately. We ❤ cilantro. Use as much or as little as you want.

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Top with more cilantro, scallions and mystery pepper. Squeeze sautéed lime juice overtop….and Dinner Is Served!!!

TIP: You can substitute any protein.  I used Chicken Thighs because they stay moist and meaty!

Eat. Drink. Be

Kari

@eatdrinkbeKari

Baked Rosemary Lemon Chicken with KickAss Kale

Baked Rosemary Lemon Chicken and Veggies with KickAss Kale

One Dish Deliciousness, Skinny Style!

Rosemary Lemon Chicken with KickAss Kale and Veggies

Rosemary Lemon Chicken with KickAss Kale and Veggies

So, it’s been awhile. I’ve been moving into the new house and trying to get my life back organized.  Somewhat organized.  Just a little organized.  Hell, at this point, I’ll take anything.  So, this is what I made the first night I cooked in the new house.  I was exhausted, so simple was key.  One pot to cook, one pot to clean.  Bake in the oven so I can keep on keepin’ on while dinner cooked.  KISS.  Also, was CRAVING Fresh & Simple.  Hence, One Pot Rosemary Lemon Chicken w/ KickAss Karified Kale & Veggies.  It turned out pretty damn good, too!

INGREDIENTS (btw, all are either organic, local or homegrown I’m just too lazy to write it every time!)

2 Chicken Breasts (I sliced one into 2 pieces bc it was larger and I wanted them to cook right….plus it made for great leftovers the next night when the hubs was traveling!!!)

Red Onion

Rosemary

Mushrooms

Lemon Slices leftover

3 Cloves Garlic

Red Pepper

Salt & Pepper

EVOO

Kale

Creeping Rosemary

 

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Slice Red Onion into Rings. Layer on Baking Dish.

 

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Add Red Pepper & Chopped Garlic

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Add Rosemary & Dash of EVOO

Put Chicken on top with Salt, Pepper & Lemon Slices

Put Chicken on top with Salt, Pepper & Lemon Slices

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Sprinkle on some Red Pepper Slices

Layer Mushrooms on top

Layer Mushrooms on top

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Bake 350 about 20 Mins

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Take out of oven @ 20 mins in. Add Kale.  Sprinkle with Salt, Pepper & EVOO. Bake another 8-10 mins

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Kale is ready when ends of leaves are crisping. The greens are absolutely amazing!!!

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Close Up of the Kale for ya!!!

eat.drink.be

Kicked-Up KEEN-wah

Kicked-Up KEEN-wah

Quinoa.  For those of you who are not sure how to pronounce it….KEEN-wah.  Hope that helps!  A super versatile seed, treated like a whole grain, and chock full of protein and fiber.  Once you start using it, you can’t get enough.  So simple to prepare, and a million ways to switch up the flavor.  For this recipe, I packed it full of superfood greens and other veggie goodness.  Serve topped with fresh, salty sunflower seeds.  Hope you enjoy!

SuperFood Quinoa

SuperFood Quinoa

Check out your fridge and see what awesomeness you have ready to use.  I had:

Ingredients

Ingredients

ORGANIC: Cherry Tomatoes, Shallot, Cucumber, Lemon, Kale, Feta & Garlic  (the poor, sad garlic did not make the picture for some reasson!)

Chop It UP!

Chop It UP!

TIP: Be sure to Salt your Cucumbers & Tomatoes first and lay them on a towel to release extra moisture

Fresh Herbs

Fresh Organic Herbs and Arugula from my pots!

I used my Garlic Chives, Parsley, Mint & Arugula

TIP: Mint, a little goes a LONG way, but use it if you got it because it adds a whole extra layer and level of flavor!

Chop or Tear

Chop or Tear

I used scissors to give them a rough, rustic cut.

Cook the Quinoa per instructions

Cook the Quinoa per instructions

TIP: Organic Low Sodium Veggie Broth and Garlic Clove boost flavor!

Add Kale

Add Kale

I added the Kale first while the Quinoa was still warm.

O Zinfandel Vinegar

O Zinfandel Vinegar

You can use ANY vinegar you like.  I was going to use Balsamic, but changed it up at the last minute.

LDJLj

2 T Vinegar, 2 T EVOO, Salt & Pepper

TIP: When using Vinegar and EVOO, in any dish, ALWAYS ADD VINEGAR FIRST!!! That way the vinegar has a chance to penetrate the ingredients.  If you added the EVOO first, the vinegar would bounce off and not stick!  The same goes for ANY acidic ingredient (lemons, limes etc) VS ANY oil (grape seed, avocado, coconut, etc).  Always add your acidic ingredient FIRST!

Toss

Toss &  Add Lemon Juice & Zest

It should look something like this now!

Combine Remaining Ingredients minus Feta

Combine Remaining Ingredients minus Feta

Mix.  Taste.  Add more Vinegar/EVOO, s&p if needed.

Lightly Toss to Combine, then Add Feta

Lightly Toss to Combine, then Add Feta

TIP: Flavor Change Up: Substitute Goat Cheese for Feta!

Delish, Healthy & Filling!

Delish, Healthy & Filling!

TIP: Top with fresh, salty Sunflower Seed for a nice nutty crunch!

ENJOY!

 

eat.drink.be Kari

Veg-Tastic Frittata

Veg-Tastic Frittata

One of my wonderful girlfriends and I try to make a girls trip to the beach at least once a year.  Doesn’t always happen, but it’s awesome when it does.  Rachel is an amazing cook and we have so much fun in the kitchen.  She can plate food and turn it into art, beautiful to look at and super tasty to enjoy!  For this frittata, we used all sorts of produce we brought with us from our organic home gardens.  Between the 2 of us, we had all sorts of different options.  From 10 different kinds of peppers, radiant radishes, gorgeous greens, lush lettuces, beautiful & bountiful tomatoes, to herbs galore… and everything in between.  It’s like being in Fresh Organic Culinary Heaven.  A fabulous week with a fabulous person!  

saute ve

Quick Sauté of Vegs in Organic Coconut Oil, S&P

Preheat Oven 350. Simply sauté all the fresh ingredients in an oven safe pan over Med in 2 T Organic Coconut Oil.  Season with salt and pepper.

Veggie Mixture:

We used about a cup of Kale, handful of various peppers, onion, tomato, all sliced.  Cook 2-3 Mins.

Add Minced Garlic.  Cook 1 Min more.

Pour in Egg Mixture over the Kale and Veggies and spread evenly.  Cook about 3-5 Mins on stove.  Gently Scrape/Push the sides of the pan down and redistribute towards the middle.  Do this a few times. You can even lift the egg mixture off the bottom of the pan so it doesn’t burn.  It will start to “set”.  At this point, sprinkle with cheese if using, and pop it into the oven.  It will ‘puff up’ a bit (this is normal…it will deflate and sink when it cools)  It is done when it won’t jiggle in the middle and is completely set.  Should take  30-45 mins depending on size of pan.

Egg Mixture:

6-1o Organic Eggs (or 4 whole eggs + 1 cup egg whites)

1/2 to 1 cup Coconut Milk (or any milk you desire)

1 T Organic Parsley, 2 T Chives (or any herbs you desire)

1-2 T Hot Sauce (more, less, or none to taste)

Salt & Pepper

Whisk to Combine

*You change the amount for the size of the pan you are cooking in.  We used a 12″ skillet.  If you use 10″-12″ you want to use 8- 10 eggs and 1 cup milk and bake 45 mins.  If you are making a smaller frittata, 6″-8″ skillet, you want to use about 6 eggs and 1/2 cup milk and bake 30 mins.

egg muxture

Breakfast is Served!

This is SUCH an easy recipe to change up with fresh ingredients that you need to use.

Change the Kale to Chard.

Use a different Onion….Leeks or Shallots.

HERB CHANGE…always simple.  Use whatever you have fresh and organic on hand! From Thyme to Sage to Chives to Parsley….it doesn’t matter.  They will all be delish.  Dill is tasty, too!  Marjoram is magnificient!!!

Change your Milk.  You can use cow, coconut, rice, almond.  Whatever your dietary restrictions require.

Throw in a habanero!!! Spice it up!

Have leftover potatoes to use??…they are GREAT in frittatas.

Feeling Italian or have leftover pasta noodles (spaghetti, etc).  Throw them in….sounds weird, but it is AMAZING!!!  Don’t forget the fresh Parmesan Cheese!

Bloody Mary with House-Made Pickled Garnish

Bloody Mary with Olives, Celery, Pickled Green Beans & TONS of Horseradish is a excellent accompinament!

Thanks Rach!  You are the best friend to me that I could ever hope for, and such an inspiration!  I am grateful to have you in my life everyday!  I Love You!!!!  To many, Many, MANY more girl beach trips!!!! xoxox

 

eat.drink.be Kari

@eatdrinkbeKari

CrockPot Honey Balsamic Roast Beef

HONEY BALSAMIC ROAST BEEF

delicious served over mashed potatoes, polenta, grits or just on its own!

delicious served over mashed potatoes, polenta, grits or just on its own!

 

HONEY BALSAMIC ROAST BEEF

2 – 2 1/2 lb Chuck Roast

3/4 cup Balsamic Vinegar

1/2 cup Beef Broth or Stock (i used low sodium…use 3/4 cup if you have a bigger roast)

2 T Local Honey

also makes a great French Dip for leftovers!

also makes a great French Dip for leftovers!

2 T Worcestershire

1 T Grainy Mustard

1 T Soy Sauce (low sodium)

1/2 tsp Crushed Red Pepper Flakes

3-5 cloves garlic, crushed and thrown on top

Mix all ingredients together, minus the garlic.  Put Roast in Crockpot after spray with nonstick cooking spray.  I DID NOT sear the Roast before cooking, as I usually do.  It turned out great without that step!!!!  What a timesaver!  Dump the mix over the roast.  Throw garlic in on top.  Turn on LOW for 7 hours….DO NOT PEEK!!!!!  NEVER take a lid of a Crockpot unless you have to add an ingredient and the recipe says to…..it lowers the temp too much and takes too long to get back to the right temp.

also, be sure to use a good quality Balsamic Vinegar…..that makes ALL THE DIFFERENCE!!!!!!

 

DINNER IS SERVED!

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btw...this broccoli is to die for.  will post soon....