The Real Deal Marin

Kale Brussels Sprouts Salad

It used to be that getting together for dinner with friends was not only a welcomed opportunity to catch up but just as much a dash to escape the dinnertime madness at home. More recently though, we’ve returned to the house. Conversation is easier, we have more flexibility and the kids are otherwise busy doing sports or homework. Also, we’ve found that the food tends to be top-notch as everyone puts their best effort into one stellar dish. Frequently at nights’ end, we come home with an adopted recipe as is the case with this kale salad.

Kale can be a bit tough and does not stand alone too well. I know there’s a lot of infatuation with it these days, but until being introduced to this salad, I was more apt to use it in a soup or saute where it blends right in or to enjoy it in chip form. And brussels sprouts stir some controversy. They were clearly known to be my Dad’s least favorite food so that had a bit of an influence on me. It wasn’t until bacon came on the scene as a mix-in that I decided to give them a try. Now they’re frequently in the rotation.

Had I seen this kale/brussels sprouts combo in a magazine or cookbook, I likely would have flipped right by it. Don’t do it. It’s so good. The texture of the leaves and sprouts combined with the crunch of the nuts and flavor of the dressing make it a true winner. It’s easy to prepare and can withstand being tossed in advance unlike many salads that quickly go to soggy.

Let me know what you think!

Prepare the dressing.

Lightly toast chopped nuts in a frying pan.

Cut out the center vein of the kale.

Shred brussels sprouts by quartering lengthwise and then slicing across.

Prep and Cook Time: 20 mins | Servings: 4-6

INGREDIENTS

2 tablespoons fresh lemon juice
1 tablespoons Dijon mustard
2 teaspoons minced shallot
1 small garlic clove, finely diced
Pinch of kosher salt plus more for seasoning
Freshly ground black pepper
1 large bunch of Tuscan kale (about 3/4 of a pound total), center stem discarded, leaves thinly sliced
6 ounces brussels sprouts (approx. 5 large/8 small), trimmed, finely grated or sliced with a knife
1/4 cup extra-virgin olive oil, divided
1/4 cup almonds with skins, coarsely chopped
1/2 cup finely grated Pecorino

DIRECTIONS

NOTE for Advanced Preparation: Dressing, kale mixture and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

For dressing, combine lemon juice, Dijon mustard, shallot, garlic, salt and a pinch of pepper in a measuring cup or small bowl.
Whisk to blend; set aside to let flavors meld.
Measure 1/4 cup oil in measuring cup.
Spoon 2 teaspoons of oil from the cup into a small skillet; heat over medium-high heat.
Add chopped almonds to the skillet and stir frequently until golden brown in spots, about a minute.
Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.
Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Slowly whisk remaining olive oil in cup into lemon-juice mixture.
Season dressing to taste with salt and pepper.
Add dressing and cheese to kale mixture; toss to coat.
Season lightly with salt and pepper.
Toss with almonds.

Recipe adapted from Epicurious

Tags: Almonds, brussels sprouts, Kale, Pecorino, Salad, Shallot

Comments Leave a Comment
Categories Clean, Recipes, Salad, Spring, Summer, Vegetable

Salad with Warm Chicken, Bacon, Green Beans and Red Onion

3 May

Warm Chicken Salad

It’s been really warm around here which makes cooking dinner a bit of a chore. Grilling is one easy option. Another is salad which to me seems more like a clean, crunchy accompaniment to dinner, not the whole thing. Or a choice if you’re on a diet. Maybe that’s because I have a traditional sense that dinner should be hot, even in mild weather.

But a while back I discovered the concept of mixing the hot ingredients with the cold. Then you’ve got a worthy meal. And here’s one of my current favorites. Yes, you need to spend a bit of time at the stove, but you can prepare the chicken in advance, even just to get it prepped to be cooked. Overall, this salad-meal comes together pretty quickly, and the flavor is great. The smell of the ham/bacon cooking with the onion will get you through the brief discomfort of being next to a stove on a summer-like night. Serve it with some crusty bread and it will satisfy most appetites.

Wash and trim green beans.

Brush the chicken with olive oil.

Season with salt and pepper and place one or two sage leaves on the first side to be cooked.

This salt is a great flavor enhancer.

Add cooked green beans and chicken to the sautéed bacon and onion.

Wash and spin your favorite lettuce.

Meld the warm ingredients with the crispy cold lettuce.

And you’ve got a meal!

Prep and Cook Time: 20 mins | Servings: 4-6

INGREDIENTS

Green Beans, 8 ounces trimmed
4 boneless, skinless chicken breast halves
2 tablespoon extra-virgin olive oil, plus more for rubbing
Kosher salt and ground pepper
Sage leaves, approx. 2 per side of chicken breast depending on size of leaf
8 ounces dry-cured ham, taylor ham or bacon (finely chopped)
1 red onion, sliced (any type of onion will work)
1 1/2 tablespoons red-wine vinegar
1 lettuce head

DIRECTIONS

Steam green beans until al dente, 3 to 4 minutes; drain.
Slice chicken breast halves in half horizontally; pound lightly between wax paper or plastic wrap to an even thickness.
Rub chicken with olive oil and season with salt and pepper.
Top one side with 1-2 sage leaves.
Cook, sage side down, in a skillet over medium-high heat for 3 minutes. While it cooks, top the other side with 1-2 sage leaves.
Flip chicken and heat until cooked through, about 3 more minutes.
Transfer to a plate.
Heat tablespoon of oil in skillet over medium heat.
Cook taylor ham or bacon for 1 minute.
Add red onion; cook until soft, about 3 minutes.
Stir in red-wine vinegar and 1/2 tablespoon of olive oil.
Shred or cut chicken.
Add chicken, juices from plate and green beans to pan. Stir ingredients together.
Toss with lettuce.

Adapted from Martha Stewart Recipe

Tags: Bacon, Chicken, Green Beans, Red Onion, Salad

Comments Leave a Comment
Categories Chicken, Recipes, Salad, Spring, Summer

Sausage, Spinach and Tomato Pasta

29 Apr

Sausage Spinach and Tomato Sauce

This is a favorite weeknight meal with a number of variations. One of the main flavor determinants is the sausage. I like the Chicken Tuscan Sausage from Woodlands Market in Kentfield, but any handmade chicken, pork or beef sausage works.

In the winter, or if you don’t have access to fresh tomatoes, you can substitute a 28-ounce can of whole San Marzanos, crushed by hand. In the spring, hot-house tomatoes are available at the Farmers Market. And in summer and early fall, there is a wide variety in all shapes and sizes.

This recipe turns out a little bit differently every time but is always full of flavor. Great leftovers for lunch too.

Start by prepping the tomatoes.

Cut and X in the bottom before submerging in boiled water for 1 minute.

Skin is then easy to remove

Cut tomatoes in quarters and then

chop to small dice.

Sausage Spinach and Tomato Sauce Saute the onions and add the sausage

Pile spinach on top of sauce and watch it diminish.

stir until wilted, about 2 minutes.

Then add the spinach and tomatoes

Sausage Spinach and Tomato Sauce Serve with your preferred pasta or over quinoa

Prep Time: 5 minutes | Cooking Time: 20 minutes | Serves: 4-5

INGREDIENTS

12 ounces dried orecchiette pasta, or other preferred variety or cooked quinoa
3 tablespoons olive oil
1 onion (medium or 1/2 large), peeled and chopped
1/4 teaspoon hot chili flakes
3-4 chicken sausages (or other preferred variety), removed from casings and crumbled
2 large cloves garlic, minced
6-8 ripe tomatoes, rinsed, cored and chopped (see process above)
8 ounces baby spinach leaves (about 3 packed cups), rinsed
4 ounces ricotta salata cheese or 2 ounces of feta, thinly sliced or crumbled

DIRECTIONS

Prepare pasta or quinoa according to package instructions.
Meanwhile, in a 12-inch frying pan, cast iron skillet or a 4- to 5-quart pan over medium-high flame, heat pan for 30 seconds and then olive oil for 30 seconds.
Add onion and stir often until lightly browned around the edges, 8 to 10 minutes.
Lower heat to medium and add chili flakes and crumbled chicken sausages.
Stir with a wooden spoon, breaking up sausage, until meat is beginning to brown, 5 to 10 minutes.
Add garlic and continuously stir to blend with other ingredients, about 30 seconds.
Add tomatoes and spinach
Stir until spinach is wilted, about 2 minutes.
Add sauce to pasta to coat or put on top of quinoa
Top with ricotta salata.

Adapted from recipe from Sunset Magazine

Tags: Beef Sausage, Chicken Sausage, Pasta, Pork Sausage, Sausage Spinach Tomato Pasta, spinach, Tomatoes, weeknight

Comments 1 Comment
Categories Beef, Chicken, Fall, Marinades/Sauces, Pasta, Pork, Recipes, Spring, Summer, Winter

Zucchini and Tomato Sauté

21 Apr

Summer Squash

Hot House Tomatoes

Seasonal change is creating excitement at the farmers market. It was packed today. A pleasant surprise was the arrival of summer squash. And big leafy bunches of basil. And even tomatoes. One farm produces a great variety from the hot house and provides an early taste of summer every year. Unfortunately, only the seconds were left at the late hour we arrived, but this sauté recipe showcases their great flavor.

Cut zucchini in half crosswise and in quarters lengthwise

Flavor olive oil by adding crushed whole garlic. Remove when fragrant, about 1 minute.

Saute zucchini in oil for five minutes.

Add tomatoes and basil and saute another minute until warm and flavors blend.

Prep Time: 5 minutes | Cooking Time: 10 minutes | Serves: 4

INGREDIENTS

2 tablespoons extra-virgin olive oil
1-2 large clove garlic, smashed
4-5 summer squash/zucchini, cut into strips
Kosher salt and freshly ground pepper
1 cup diced fresh tomatoes
6-8 basil leaves, julienned

DIRECTIONS

Heat a large skillet over medium heat.
Add the oil and garlic.
To flavor the oil, saute for 1 minute or less until garlic is fragrant.
Remove and discard the garlic.
Increase the heat to high and add the squash.
Saute, tossing occasionally, until crisp-tender, about 5 minutes.
Add the tomatoes and basil and cook until warmed, about 1 minute more.
Season with salt and pepper to taste.

Recipe adapted from the Food Network

Tags: basil, farmers market, garlic, tomato, Zucchini, zucchini and tomato saute

Comments 1 Comment
Categories Clean, Recipes, Spring, Summer, Vegetable

Best Brownies

16 Apr

Brownies are like yellow layer cake. It’s not easy to find a good substitute for the chemically laced boxed variety. Here is a recipe that succeeds. These brownies are chocolatey and moist, a perfect midway between the dry and crumbly and the heavy and dense.

Brownies And they’re really easy to make.

Melt butter, sugars and cocoa in microwave

Melt and blend butter, sugars, cocoa and salt in microwave

Stir in vanilla, eggs and flour

Place batter in parchment lined baking dish

Bake and then cool on wire rack

About Dutch-processed Cocoa

An ingredient alternative to unsweetened cocoa powder that I’ve discovered, and believers profess, brings chocolate baked goods up a grade is Dutch-processed cocoa. (Click here for information on the difference between Dutch-processed and other cocoa powders.) I have not been able to find it on the grocery store shelves but circumstances recently put me in the vicinity of the amazing Berkeley Bowl Market. The bulk section alone could draw you in for hours, scanning, scooping, bagging and coding. My limited time was unfortunate given the grand and overwhelming bounty. I left with a meager and odd assortment – cupcakes, chicken broth, oranges and Dutch-processed cocoa. I’ve made these brownies with the Dutch-processed and with Ghirardelli Unsweetened Cocoa and both batches were great. But I do plan to keep this new-to-me variety on hand for recipes that specifically call for it.

Rodelle Gourmet Baking Cocoa

You can find it reasonably priced by the pound with free shipping on Amazon.

Best Brownies

Prep Time: 10 mins | Cook Time: 13-15 mins | Yield: Approx. 16 brownies

INGREDIENTS

1 cup walnut or pecan pieces (toasted if desired for more nutty flavor)
10 tablespoons butter (1 1/4 sticks or 5 ounces)
1 cup white sugar
1/4 cup brown sugar (or white)
3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-processed)
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup (2 3/8 ounces) all-purpose flour
1/4 cup sifted powdered sugar (optional)

DIRECTIONS

Position rack in lower third of the oven and preheat to 325°F.
Combine the butter, sugar, cocoa and salt in a medium microwave safe bowl.
Microwave to slowly melt butter (approximately thirty second intervals depending on the power of your microwave), stirring in between, until the mixture is smooth. With my microwave, it’s 30|30|20 seconds.
Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but will become smooth once the other ingredients are added.
While it cools, line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
Stir in the vanilla with a wooden spoon or rubber spatula.
Add the eggs one at a time, stirring vigorously after each one.
When the batter looks thick, shiny and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with wooden spoon or rubber spatula.
Spread evenly in the lined dish.
Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes.
Let cool completely on a rack.
Lift up the ends of the parchment or foil liner and transfer to a cutting board.
Sprinkle with sifted powdered sugar if desired.
Cut into squares and serve.

Adapted from Mel’s Kitchen Cafe

Tags: Berkeley-Bowl-Market, Best Brownies, Dutch-Processed-Cocoa, Rodelle-Baking-Cocoa

Comments Leave a Comment
Categories Cookies, Dessert, Recipes, Tips/Techniques

A Place at the Table

8 Apr

The Real Deal it’s not, but for many in America, it’s all that is available and/or affordable.

A Place at the Table is a new documentary produced by the team behind Food, Inc.. Nichole Gulotta of The Giving Table has pulled together a group to donate posts to draw attention to the film and the more than 47 million Americans who do not have a reliable, daily supply of adequate food.

Click Image to View Trailer

I watched the film last week and although it is about hunger, I think what stands out is the connection between not having enough food to eat and being significantly overweight. How can they go hand in hand? The reality is, both are signs of having limited funds to afford food that sustains health.

An important aspect of this blog and an underlying motivation is to draw attention to issues related to food system reform including access and affordability. Overall, it’s about the food, but not just from the end of the spectrum where it shines ingredient by ingredient, but also from the other end where solutions are needed to address insufficient, inferior options.

The food movement has gained prominence and momentum since its start in the early 1970’s with the publication of Frances Moore Lappe’s Diet for a Small Planet.
In a recent essay in The Nation called The Food Movement: It’s Power and Possibilities, she is asked if things have gotten better or worse since she wrote the book. Her answer is both. In a positive direction, it is challenging “a failing frame: one that defines successful agriculture and the solutions to hunger as better technologies increasing yields of specific crops. This is typically called ‘industrial agriculture’, but a better description might be ‘productivist’ because is fixates on production, or ‘reductivist’ because it narrows our focus to a single element.”

Industrial agriculture does produce enough, but the focus is narrowed to a limited number of crops, specifically corn, soy, wheat and rice that are the building blocks of the unhealthy, processed products that fill grocery shelves.

It is this nutritionally devoid food that is often the only economically viable choice for individuals and families who are part of our national food program SNAP (Supplemental Assistance Nutrition Program). Food stamp participants are allocated an average of $3-4 a day for three meals. As defined, this amount is intended to be a supplement, but to be eligible for food stamps, a yearly salary must be below $25,000 a year for a family of three which is not much of a budget to build from.

The U.S. ranks worst among IMF’s Advanced Economy countries on food insecurity. One out of every two kids will be on food assistance at some point in their childhood. Yet in November, 2013, these benefits are scheduled to end. On the other hand, since 1995, the government has spent a quarter of a trillion dollars on subsidizing commodity crops. This leaves us with more than enough food, just not what individuals and families living on the edge financially or geographically need for a healthy diet. The relatively small producers who grow fruits and vegetables don’t have the clout of large agribusinesses which has caused the price of fresh fruit and vegetables to go up 40% and obesity to rise while processed food prices have gone down.

As Raj Patel says, it’s a paradox. “Welfare for the poor is scorned but corporate welfare is endorsed.” What can be done? As this movement continues to gain momentum, we as citizens who have the luxury to enjoy fresh, healthy, real food need to move from the position of conscious consumer to engaged citizen, directing awareness, resources and action toward this problem. To start, you can

1) Watch the movie

2) Write Congress and show your support of anti-hunger legislation

3) Follow Farm Bill legislation and push for changes

And what will I do? I hope to raise funds with The Whole Pantry to provide consultation and assistance to people struggling daily to cook more and eat better. I hope to help these individuals and families by:

1) Purchasing pantry staples and fresh produce in bulk, keeping the price low, and arranging farmers market deliveries.

2) Developing and sharing recipes for meals that can be stretched into two or even three dinners.

3) Offering information on cooking and eating seasonally when produce is at its best while being at its lowest price point.

4) Providing a budget-based plan that will make a once a week grocery run possible.

5) Teaching and empowering kids and teenagers to prepare healthier snacks and meals.

Lastly, I’ve been asked to provide a budget friendly recipe featuring reliable pantry staples and ingredients that are accessible in most supermarkets. Because I am traveling, I am reposting my stir fry recipe but I will be adding a section within the blog so that going forward, The Real Deal can be a resource for inexpensive cooking ideas.

Spring Veggie Chicken Stir Fry

CHICKEN and VEGETABLE STIR FRY

INGREDIENTS

2 tablespoon Coconut Oil, Olive Oil, Canola Oil or Vegetable Oil
2 cups fresh or frozen diced vegetables (Carrot, Broccoli, Carrots, Green Beans, Peppers, Mushrooms, Onions or a combination. If fresh, preferably in season) *
2 Boneless Chicken Breast, cut in large bite sized pieces *
5 Kale or Chard Leaves, vane removed, sliced thin or Spinach Leaves
2 Whole Garlic Cloves, pressed
3 shakes of Soy Sauce, approximately a tablespoon and half
Seasoning Salt or Salt, Pepper and Thyme, to taste

DIRECTIONS

Heat oil in heated frying pan.
Add vegetables and chicken, starting with those that take longer to cook like carrots, peppers and onions.
Stir frequently.
Add kale or chard, garlic, soy sauce and seasonings.
Place a top on the pan and simmer over low heat for 5 minutes or until chicken is done.
Remove whole garlic cloves. Adjust seasoning.

Serve with a grain like rice, quinoa or bulgur. Purchase unseasoned and cook with water or chicken broth, adding your own seasoning to taste.

* Look for supermarket sales on produce and meat and buy extra at the lower price to freeze for later use. Or visit the Farmers Market toward closing time and buy produce at a discount.