Hearty Kale (braised)

Kale is one of the super "veggies".  A totally underrated and almost not considered green because of its leafy crunch and slightly bitterness.  Many times cooked to death with lots of fat to give it a new flavor.  I have to be honest.  Kale was not a veggie that I dreamed about and I actually tended to avoid it if possible... until I got to this recipe, which by the way... allowed me to have two helpings of kale last night.  Sort of a life changing experience in my culinary world :)

The kale was cooked to perfection.  Delicious and so hearty and full of flavor. I especially enjoyed the texture. Super easy to make and so super healthy.  Give it a try, you will not regret it.  I promise!

Ingredients:

3 Tbsp. olive oil
1 small onion, finely diced
5 garlic cloves, minced
1/8 tsp. red pepper flakes
2 lb. kale, stemmed, leaves chopped into 3-inch pieces.
1 cup homemade chicken stock or low sodium store bought chicken broth
1 cup of water
Salt and freshly ground pepper
2-3 tsp juice of 1 lemon (I squeezed a half of a lemon for this recipe)


Directions:

Heat two tablespoons of oil in Dutch oven over medium heat until shimmering.  Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes.  Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute.  Add half of the greens and stir until beginning to wilt, about 1 minute.  Add remaining greens, broth, water and 1/4 teaspoon salt; quickly cover and reduce heat to medium low.  Cook, stirring occasionally, until greens are tender, about 25 to 35 minutes.  (I personally like them with a bit of texture, so I only cooked this part for 25 minutes).

Remove lid and increase heat to medium - high.  Cook, stirring occasionally, until most of liquid has evaporated (bottom of the pot will be almost dry, and greens will begin to sizzle), 8 to 12 minutes.  remove pot from heat; stir in 2 teaspoon of lemon juice and remaining tablespoon of olive oil.  Season with remaining lemon juice, salt and pepper to taste.  Serve and enjoy!


Source:  Recipe courtesy of "Cooks Illustrated" - Slightly adapted.

Cauliflower Mash

This is a very simple recipe, for those trying to shed some pounds it can be a great replacement for mashed potatoes.  I have to be honest, it still tastes like cauliflower but the flavor is milder, the texture is velvety and it is much lighter too.

So, here I have two versions for this recipe.  One regular one and a Paleo friendly one.  You pick whichever you desire being both of them really tasty.


Regular Cauliflower Mash:

Ingredients:

1 cauliflower head, cut into florets
Salt and freshly ground pepper
2 Tbsp. unsalted butter
2 Tbsp. heavy whip cream


Directions:

In a large pot bring water to boil.  Add some salt and pour in cauliflower florets.  Cook until soft for about 7-10 minutes.  It will depend on the size of your cauliflower.

Once cooked, drain and transfer to a food processor, season with salt and freshly ground pepper.  Add the butter and heavy whip cream and process until smooth.

Serve and enjoy!


PALEO Friendly Cauliflower Mash:

Ingredients:

1 cauliflower head, cut into florets
Salt and freshly ground pepper
2 Tbsp. unsalted organic butter (from grass fed cow) or Ghee
2 Tbsp. coconut milk


Directions:

In a large pot bring water to boil.  Add some salt and pour in cauliflower florets.  Cook until soft for about 7-10 minutes.  It will depend on the size of your cauliflower.

Once cooked, drain and transfer to a food processor, season with salt and freshly ground pepper.  Add the butter or ghee and coconut milk and process until smooth.

Serve and enjoy!

Braised Pork Shoulder

I workout with a group of women since the beginning of the year.  It has been a blessing and also a great opportunity to build new relationships, learn about healthy eating and challenge ourselves to get fit. A few months ago I became Homewood Fit Chef, and we started offering to the women meals ready to bake to take home once a week.

The menu is based on Paleo friendly meals (a diet based on lean proteins, vegetables, fruits, healthy fats, nuts and nothing processed).  It's been a fun challenge to cook things in a different way but making them still tasty.

A few weeks ago I made this meal.  Braised pork shoulder with a side of cauliflower mash.  It was a hit!  I promised a few friends to post the recipes in the blog, so today I'll be sharing the Pork Shoulder recipe and the cauliflower mash will be posted very soon.  Hope you enjoy!

Ingredients:


2 Tbsp. coriander seeds, toasted
2 Tbsp. cumin seeds, toasted
2 Tbsp. fennel seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 large onion, sliced
3 stalks of celery, cut into chuncks
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Directions:

Using a spice grinder, grind the coriander, cumin and fennel seeds until they are a fine powder. If you don't have a spice grinder a mortar and pestle will do the trick :)

Preheat the oven to 375 degrees F. 

Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly. 

Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove. Lower the heat to medium and toss in onions, celery and season them with salt and a sprinkle of crushed red pepper. Cook the onions and celery until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer. 

Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven. 

After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour. Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate. 

Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.Slice the pork and serve with veggies and juices. 

Source:  Recipe courtesy of Anne Burrel - Adapted

Cupcakes for breakfast?

A couple weeks ago I had the opportunity to make these delicious cupcakes for a brunch.  They were a big hit!  How couldn't they be? I mean, if you think about a soft pancake cupcake frosted with a delicious maple bacon buttercream, with some real bacon bits and maple syrup on top? You can't go wrong!

The beauty of these cupcakes is that you can make them in a breeze! and your guests will be astonished by your creation!

Come on! let's give these a try.. I promise you will not regret it!!

Ingredients:

- For the Cupcakes: 2 cups all-purpose flour
3 Tbsp. granulated sugar
2 tsp. baking powder
1 tsp. salt
1½ cups buttermilk
2 eggs
2 Tbsp. unsalted butter, melted and cooled


- For the Frosting:
2 sticks unsalted butter, at room temperature
2 cups powdered sugar
3 Tbsp. maple syrup
1 tsp. vanilla extract
3 slices of bacon (good bacon), cooked, cooled and crumbled

Directions:

Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and then spray the liners with non-stick spray (It is very important to spray the cupcake liners, otherwise you won't be able to get your cupcake out of the wrapper).

Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. In a separate medium bowl whisk together the buttermilk and eggs, then stir in the melted and cooled butter. Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like when you make regular pancakes.  Divide the batter between the muffin cups and bake until puffed and firm to the touch, about 10 to 12 minutes. Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.

To make the frosting, use the whisk attachment of a stand mixer to whip the butter on  medium-high speed for about 5 minutes, scraping the bowl as needed. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it’s mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, 1 to 2 minutes. Add the maple syrup and the vanilla and whip for another minute or so to incorporate. Add the bacon and mix to combine. Frost the cupcakes.  If you decide to pipe the icing, it is important to use a big tip (I highly recommend to NOT use a close star tip) since the bacon crumbles will clog the tip and you'll have a real mess within seconds.  You can always add the frosting with a spatula if you will. Top with additional crumbled bacon and some maple syrup, if desired.
 

Source:  Recipe courtesy of Michelle from "Brown Eyed Baker" - Adapted

Honey Roasted Butternut Squash

The air is getting cooler, nicer temperatures, beautiful clean and blue skies... it's time to start our Fall season meals!

I made this recipe a few days ago for a group of women I work out with.  I've got so many good reviews that I knew I had to post the recipe quickly!

So, here we go!

 Ingredients:

1 large butternut squash, peeled, seeds removed and diced
1 garlic head
2 Tbsp. olive oil
2 1/2 tablespoon of honey
1 teaspoon of kosher salt
1/2 teaspoon freshly ground black pepper
3 slices of bacon, chopped
5 sage leaves

Directions:

Preheat oven to 400ºF.  Make a cut on top of the garlic head (like a big slice), season with a generous pinch of salt, fresh ground black pepper and enough olive oil to cover the top, then wrap it in aluminum foil.  Place the butternut squash and garlic head (wrapped) on a sheet pan in one layer.  Toss with the olive oil, honey, salt and pepper and bake for 20 to 30 minutes, until the squash begins to brown, turning once during baking.

Sprinkle the bacon and sage leaves evenly over the butternut squash and continue to bake for another 20 to 30 minutes, until the squash looks caramelized.  Unwrap the garlic head (it will be hot!) and squeeze the garlic cloves on top of the squash.  Mix and re-season if necessary. Enjoy!

Source:  Recipe Courtesy of Ina Garten - Adapted

Chocolate Chip Cookie Dough Frosting

I came to this recipe long time ago when I made the cupcakes in the picture above.  As I mentioned in my prior post I made a giant cookie cake and wanted to add something really special that would just turn the volume up of the cookie.  So, it was then when I remembered this luscious frosting! I have to warn you... if you try it with a spoon... you may just want to finish the whole bowl!


Ingredients:

2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed
2 1/3 cups confectioners’ sugar
2/3 cup all-purpose flour
½ tsp. salt
2 Tbsp. milk
2 tsp. vanilla extract

Directions:

Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Source:  Recipe courtesy of "Annie's Eats"

Giant Chocolate Chip Cookie Cake

This past weekend a dear friend of mine asked me to make a cookie cake for his sweet little boy's birthday.  I've never made one before, but I was excited for the challenge.  I researched for several recipes and finally I found one that seemed just perfect for the occasion with a few teaks.  The result... a delicious gooey melt in your mouth concoction! This is the real deal!

Ingredients:


2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 12oz. package of bittersweet chocolate chips
1 12 oz. package of white chocolate chips
1 cup of chocolate chunks


Directions:

Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.
In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the chocolate chips and chunks. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once the cookie is completely cool down.  Put a wire rack on top and flip it over.  Remove the parchment paper and clean the grease out of the pizza pan.  Repeat the procedure now with the pizza pan on top and transfer the cookie back to the pan.  Decorate as desired.

(*) This recipe originally had walnuts and macadamia nuts, so feel free to mix and match if desired.  I decorated the cookie with a "Chocolate Chip Cookie Dough  Frosting".  I'll be posting that recipe this week :)

Source:  Recipe Courtesy of "Emeril Lagasse" - Adapted.