LEMON GARLIC SAUTEED KALE

Kale is one of the super foods that is so good for you and happens to taste delicious especially when sauteed with fresh Lemon and Garlic.  A little Bacon doesn't hurt either.  Kale can be served with most Meats like a roast Pork Loin or eaten as a main course if pared with a starch to balance it like Creamy Mashed Potatoes or Polenta.  Be sure to use fresh Lemon and Garlic to bring out the best flavor of the Kale because they are the dominate flavor enhancers and that plastic bottle of Lemon Juice or Garlic powder will only make your dish taste dull.   You can cook healthy and tasty when you are Cooking The Amazing.


Here is the recipe.




1 lb. Fresh Chopped Kale
5  Strips of Bacon
2 T  Bacon Fat
3 Cloves Garlic, Minced
3 T  Shallot, Minced
1/4 c  Water
3/4 t  Fine Grain Sea Salt
1 t  Fresh Black Pepper
1 T  Red Wine Vinegar
1 T  Fresh Lemon Zest
1 T  Fresh Squeezed Lemon Juice



1.  Chop the Kale into 2 inch pieces removing any tough stems.  Some tender stems near the leaf top are fine to chop and use.  Zest a Lemon and reserve 1 T of Zest and juice 1 T of Lemon Juice to use in the end of the recipe.  Set aside.

2.  Use a large pot that is big enough to hold all of the Kale.  Cook Bacon until crisp over medium heat and reserve 2 T of Bacon fat in the pot.  Set the Bacon aside to use later.  

3.  Over medium heat add the minced Garlic and Shallot and cook for 1 minute in the Bacon Fat.

4.  Add the Kale, in batches if your pot is too small to take it all at once, to the hot Garlic and Shallot and toss coating with the Bacon Fat and Garlic and Shallot.

5.  Add the Water and cover with a lid and cook over medium heat for 6 minutes.  Remove lid after 6 minutes and stir well.

6.  Add Sea Salt and Black Pepper and stir well.  Allow any Water to evaporate if it is pooling in the bottom of the pan and continue to cook for about 2 minutes more.  Move the Kale to one side of the pan and allow the Water to pool and cook off on the cleared side.

7.  Add the Red Wine Vinegar, Lemon Zest and Fresh Lemon Juice and stir in well.  Cook for about 1 minute more then taste for seasoning adding Sea Salt or Pepper or more Vinegar or Lemon Juice as needed.  Season to your taste.  Crumble the reserved cooked Bacon and sprinkle on top and serve immediately.


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ROASTED BRUSSEL SPROUTS

Most of us didn't like Brussel Sprouts when we were kids.  I was one of them.  Now that I am an adult with an improved palate, I love them.  Of course, the way Brussel Sprouts are cooked will be the deciding factor in how they will taste.  Boiled to the point of being gray and dull will make anyone not like to eat Brussel Sprouts.  Like most Veg, roasting brings out a lot of true flavor and adds a caramelized nuttiness that boiling can't touch.  Finished with a little fresh Lemon Juice, my Roasted Brussel Sprouts will taste so delicious and add a healthy dish to the plate.  If only I had Brussel Sprouts like this when I was a kid.  When you are Cooking The Amazing, even your kids will want to eat Roasted Brussel Sprouts.

Here is the recipe.

1 lb.  Fresh Brussel Sprouts

3 T  Olive Oil

1 t  Fine Grain Sea Salt

1 t  Fresh Ground Black Pepper

1 T  Fresh lemon Juice

1.  Preheat your oven to 400 degrees.   Wash and dry your fresh Brussel Sprouts and then peel off the outer 2-3 dry leaves to reveal the fresh bright inner leaves.

2.  Cut the Brussel Sprouts in half through the stem and toss on the lined Cookie sheet.  Sprinkle with the Olive Oil, Sea Salt and Black Pepper and toss with your hands until all sides are covered well.  Then turn the Brussel Sprouts cut side down and space about an inch apart.  Roast at 400 degrees for 30-40 minutes or until a fork easily can pierce them.  Squeeze the Juice from a Fresh Squeezed Lemon over the hot Roasted Brussel sprouts just before serving immeidately.

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ROASTED CURRY CAULIFLOWER

Even if you think you don't like Curry, but like roasted Vegetables, you will really love this Amazing Roasted Curry Cauliflower.  The flavor of the Curry and Spices brings out the best of the Nutty roasted Cauliflower.  It is subtle but at the same time really elevates the flavor of the Cauliflower.  Forget the boring boiled-to-flavorless Cauliflower you are used to eating and try roasted Cauliflower with just enough Spice to make it dance on your tongue.  Serve this with my Butter Roasted Chicken for an Amazing dinner.  While the Butter Roasted Chicken rests after baking, reduce the oven temperature to 400 degrees and roast the Cauliflower.   Roasted Curry Cauliflower never tasted so good when you are Cooking The Amazing.



Here is the recipe.


1 Head of Fresh Cauliflower
4 T  Olive Oil
1 t  Fine Grain Sea Salt
1 t  Fresh Ground Black Pepper
3 t  Garam Masala
2 t  Curry Powder


1.  Preheat the oven to 400 degrees.

2.  Prepare a Cookie sheet with aluminum foil or parchment paper to cover for easy clean up.

3.  Wash and dry a head of fresh Cauliflower.  Make sure it is dried well with paper towel before roasting or it will steam and not brown in the oven.
Cut the Cauliflower in half and using a sharp knife cut the connections of the florets creating large sections that will fall off.  Cut the individual florets off and place on the Cookie sheet.

4.  Drizzle about 4 T of Olive Oil over the cut florets of Cauliflower and toss them with your hands to get as much surface area covered.  Spread them out so they do not touch on the Cookie Sheet.

5.  In a small bowl mix all the Sea Salt, Black Pepper, Garam Masala and Curry Powder.  Sprinkle the Spice mixture with your fingers over all the Oil tossed Cauliflower evenly.

6.  Roast on the center rack of the oven 400 degrees for 15 minutes and turn over with a spatula and roast 15 minutes more.  When done the Cauliflower should be browned and tender.  Not mushy and limp.  Test for doneness by piercing with a fork or better yet pull one out and eat it.  Taste it for seasoning and adjust to your taste by adding more Salt or Pepper or Spices as needed.  If it needs more time place back in the oven for 3 minutes and recheck.  When done serve immediately.

* Click here for my Amazing Butter Roasted Chicken recipe for the perfect dinner. 

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HUMMUS

Hummus used to be exotic and found only in specialty markets and in big cities outside of the Middle East.  Today, you can buy it at the local Piggly Wiggly and in a variety of flavors.  I first ate Hummus in the early 90's while traveling in the Middle East.  I couldn't get enough of it and would eat it everyday for lunch and with dinner.  I started making my own when the supermarket varieties I tried were grainy and not flavorful.  It was nothing like the real thing that I ate in Syria, Jordan or Egypt which was silky smooth and tasted Amazing.  Over the years I sometimes have added nontraditional Tomatoes and Cilantro to mine to change up the flavor.  The secret to smooth Hummus is to use skinned Chick Peas.  Canned Chick Peas are OK but if you soak your own and cook them the taste is a little better and more traditional.  I use canned because of convenience and ease.  Just use a good Tahini which is the other dominant taste of Hummus.  Tahini is a paste made from Sesame Seeds and can be bought almost anywhere these days (find it for sure at Whole Foods) usually near the Peanut Butter or in the international foods aisle.  Fresh Lemon Juice is a must.  Hummus is traditionally served with a drizzle of Olive Oil and a dash or two of Cumin and a few whole Chick Peas on top and is eaten with Pita Bread.  Of course, we adapted to Hummus well in the US and use it in Sandwich Wraps, to dip Veggies in and on Crackers for a quick snack.  No matter how you eat it, make your own Hummus and it will taste like no other because you are Cooking The Amazing.



Here is the recipe.


2 Cans (15 oz each) Garbanzo Beans (Chick Peas)
or  3 c Cooked Chick Peas
      (from  1 1/2 c soaked dried Beans)
3/4 t  Fine Grain Sea Salt
2 1/2  Cloves Garlic crushed fine
1/2 c  Fresh Squeezed Lemon Juice
1/2 c  Tahini
1/4 t  Paprika
1/4 t  Cumin
1-2 T  Reserved Cooking Water
Olive Oil to drizzle


1.  Drain 2 cans of Garbanzo Beans (Chick Peas) and rinse well under cold water removing as much of the skins as possible with your fingers and discarding the skins.  Place the drained Chick Peas in a pan with enough Water to cover and simmer for about 20-30 minutes until very soft and tender.  Drain Water from the pan and reserve it.

FOR SOAKED DRIED CHICK PEAS: Soak about 1 1/2 c of dried Chick Peas in lots of cold water over night for at least 12 hours at room temperature on the counter in a large pot covered with a lid.  Drain the soaked Beans and rinse well.  Cook Chick Peas in fresh cold Water by bringing to a rolling boil then reduce heat to a simmer and cook until very soft and tender about 1 1/2 - 2 hours.  Drain Water and reserve it and remove any skins with your fingers and discard the skins.

2.  Place in a food processor the Sea Salt, crushed fresh Garlic, fresh squeezed Lemon Juice, Tahini, and Paprika and Cumin and process until smooth.  Use a rubber spatula and scrape down the bowl often.  Add the skinned Chick Peas and process until smooth.  Add 1-2 T of the reserved Chick Pea cooking Water then process in food processor about 2-3 minutes.  Add more cooking Water if needed to achieve a very smooth consistency.  Keep processing until very smooth.  This may take 5 minutes or more.  Taste and adjust with more Sea Salt if needed.

3.  Serve at room temperature or chilled from a tightly wrapped bowl with a drizzle of Olive Oil and garnish with Paprika and or Cumin, Sea Salt and Black Pepper if desired.  The Hummus improves in flavor after refrigerating for 4 hours or even better over night.  Consider fresh chopped Parsley, fresh Mint, fresh Cilantro, Red Onion thinly sliced, tiny Pickles, Olives or Tomato Slices.  Use your own taste buds to guide you.  Serve with Pita Bread or Crackers or Tortilla Chips for an international twist.

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MEDITERRANEAN TUNA SALAD

Mediterranean cooking has been my style of cooking since traveling throughout Southern Spain, France, Italy, Greece and Turkey and the Middle East and Northern Africa.  My cooking has been influenced by Amazing fresh grilled Fish with Rosemary and Lemon I ate in Spain, Falafels and Hummus in Egypt and even the Pigeon Pie in Morocco.  This Tuna Salad can be eaten like a Sandwich on fresh Bread or served over tossed mixed Lettuces and eaten with a fork chilled.  The Lemon Zest and Lemon Juice brighten up canned Oil Packed Tuna with crunchy Celery and Salty Capers to balance the textures.  I use Italian Oil packed Tuna when I can because the flavor does not compare.  The flavors of the Mediterranean are easy to bring home no matter where you live when you are Cooking The Amazing.



Here is the recipe.



2  cans Oil Packed Tuna (5 oz. each) drained
1 T reserved Oil from the Canned Tuna
Zest of 1 Lemon
Juice of 1/2 Lemon
1/4 c  Finely Chopped Celery
1/4 c  Finely Chopped Red Onion
1/4 c  Diced Tomato
1 T  Capers, drained
1/2 t  Fine Grain Sea Salt
1 t  Fresh Ground Black Pepper
10  Fresh Basil Leaves,  julieanned


1.  Drain the Oil from 2 cans of Tuna and reserve 1 T.
Place the Tuna in a large bowl.  Add the 1 T of Tuna Oil from the can back to the drained Tuna.  I use Italian Oil packed Tuna which is very flavorful but you can use any store bought Tuna like Starkist brand.  Make sure it is packed in Oil not spring water.  If you haven't tried Italian canned Tuna, you must.  There are several brands in local markets or if you have an Italian specialty store it will be there. 

2.  Zest a Lemon over the top of the drained Tuna.  Be sure to zest only the yellow part and none of the bitter white pithy part. 

3.  Chop the Celery, Red Onion, and Tomato into small dice and place in the bowl.  Add 1 T Capers and the Juice of 1/2 of the Lemon and the Sea Salt and Pepper.

4.  Mix all well with a spoon and taste for need for more Salt or Pepper or Lemon Juice.

5.  Stack all the fresh Basil leaves on top of each other and roll tight like a cigar.  Slice across with a knife into ribbons.  This is how to julieanne or chiffonade something.  Stir in the basil and cover tightly and refrigerate until cold before serving.

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GREEK SALAD with GREEK DRESSING

Greek Salad made with crisp Romaine Lettuce, Salty Feta Cheese and lots of summer Vegetables right from your garden can make a great starter Salad or served with sliced Grilled Chicken on top, a complete meal.  Making your own Greek Salad Dressing using fresh Basil and Lemon juice takes this Salad from great to Amazing.  It can all be made ahead and the Greek Salad Dressing added at the last minute for a crisp Salad.  Serve this delicious Salad with Grilled Fish or my Amazing Grilled Shrimp with Lemon or Grilled Lamb or Chicken.  The Greek Salad Dressing call also be used as a marinade for grilled Meats to carry the Greek flavor into the whole meal or as a Dressing for any Salad you want to make.  It doesn't have to be a Greek Salad to enjoy this bright and tasty Dressing.

To make the most Amazing Greek Salad be sure to use Fresh Lemon juice you squeeze yourself, Fresh Basil and Feta Cheese that you crumble yourself that comes in a brine and you will be Cooking The Amazing!

Here is the recipe.

GREEK SALAD DRESSING/ MARINADE


2  Cloves Garlic finely chopped
1/4 c  Fresh Squeezed Lemon Juice
            (about 2 Lemons)
3 T  Red Wine Vinegar
1/3 c  Extra Virgin Olive Oil
2 t  Dijon Mustard
25 Fresh Basil leaves
3 t  Dried of Fresh Oregano
1/2 t  Fine Grain Sea Salt
1 t  Fresh Ground Black Pepper
2 1/2 t  Sugar



1.  Plan ahead.  This Greek Salad Dressing tastes best when prepared and refrigerated 1-2 hours ahead.  Chop 2 Cloves of Garlic finely and place in a blender.

2.  Squeeze fresh Lemon juice from about 2 Lemons for a total of 1/4 c.  Rolling the Lemons on the counter with the palm of your hand using firm pressure will make them easier to juice.  Pour Lemon juice in the blender with the Garlic.

3.  Place all of the other ingredients into the blender:  Red Wine Vinegar, Olive Oil, Sea Salt, Black Pepper, Oregano, Basil leaves, Sugar, and Dijon Mustard.  Puree for 1 minute until well mixed.  Taste and then correct for Salt or Pepper or more Basil, Lemon juice, etc.  Adjust it to your taste.  The flavor will improve as it sits refrigerated and tastes best after 1-2 hours of refrigeration.  It can be used right away but the full flavor potential comes with sitting refrigerated.  It will last 3-5 days refrigerated.

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4.   To use this Greek Salad Dressing as a marinade place Chicken, Beef, Shrimp, Lamb, Fish or Lobster in a large ziplock bag with the Dressing and distribute well all over the Meat or Fish.  Seal tightly and refrigerate 1-2 hours before removing and grilling, basting with the Dressing as needed as it grills.

GREEK SALAD

1 Recipe of Greek Salad Dressing (above)

2 Hearts of Romaine Lettuce Chopped

1/2  of a Medium Red Onion sliced thin

2  Medium Tomatoes diced

1  Medium Cucumber peeled and sliced

1/2 c  Kalamata Olives, pitted

8 oz.  Fresh Feta Cheese in brine

1 Lemon to squeeze fresh juice

Fresh Ground Black Pepper

1.  Have a large bowl ready.  Prepare the Red Onions by slicing them thin and in rings.

2.  Wash and dry hearts of Romaine Lettuce and chop into large bite size pieces.  Toss with the Red Onion slices in the large bowl.

3.  Prepare all of the other Veg.  Peel and slice Cucumbers into thick 1/2 moons and large dice Tomatoes.  Set aside.

4.  Pour 1/2 of the prepared Greek Salad Dressing onto the Romaine Lettuce and Red Onions and gently toss to coat well.

5.  Add the sliced Cucumbers and diced Tomatoes.  Drain the Kalamata Olives and crumble the Feta Cheese after removing from the brine then add them to the Salad and gently toss with more of the Greek Salad Dressing to your desired taste.  Squeeze fresh Lemon juice over the finished Salad and add a few grinds of fresh Black Pepper and serve immediately.

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HOMEMADE CROUTONS

Making your own homemade Croutons using left over Bread or even fresh Bread you have just made can turn a boring Salad into something amazing.   Croutons add that flavorful crunch and break up the veg monopoly of a salad or they give a hot bowl of soup more character.  Homemade Croutons take a millions times better than any stale store bought ones that are full of who knows what and probably older than your middle child.   And making Croutons is easy.  Use left over homemade Bread or a good  store bought loaf  like Brioche or Challah or any good French Baguette.  Almost any good Bread will work.  Using a good Olive Oil to round out the flavors is also an important ingredient not to skimp on.  Salads and Soups do not need to be boring.  Adding a few crisp and delicious Croutons that you made yourself will make anyone Cooking The Amazing.

 

Here is the recipe.






2 c  Cubed Good Bread
1/2 c  Extra Virgin Olive Oil
1 t  Fine Grain Sea Salt
1 t  Fresh Ground Black Pepper
2 t  Dried Thyme
2 t  Dried Oregano
1 t  Garlic Powder
1 t  Onion Powder
1/4 t Red Pepper Flakes
1/4 c  Grated Parmesan Cheese



1.  Preheat oven to 350 degrees.  Place a sheet of parchment paper or aluminium foil over a Cookie sheet tray.

2.  Cube Bread into one inch squares with the crusts left on using a serrated knife.  You can use any good Bread or make your own Brioche.  It does not need to be "day old" or stale.  Fresh Bread works just fine.  Just make sure the Bread tastes good because this is the main ingredient.  Bad tasting bread=bad tasting  Croutons.

3.  In a medium bowl stir together the Olive Oil, Sea Salt, Black Pepper, all of the Seasonings and the Parmesan Cheese until well mixed.

4.  Add the cubes of Bread and toss with your hands until well coated with the Olive Oil mixture then spread them out on the covered Cookie Sheet keeping some space between them so they brown evenly as they bake.

5.  Bake at 350 degrees for 15 minutes or until well browned, turning them over with a spatula half way through cooking.  Allow to sit for 10 minutes then serve. Store once completely cooled in an airtight ziplock bag at room temperature.

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