Category Archives: Recipes

Cooking With KaleI have been cooking with kale for along time. One of my favorite ways to use kale has been in soup. One of our favorite winter soups is Pork, Bean and Kale Soup.hearty winter soup I have also used kale in a salad. Not all people are fans of kale salad but we enjoy it.salad, prudent living, recipe box Another way to cook with kale is making baked kale chips.

 

Kale Chips have been around for a while but I never tried them until recently. They are so delicious! I am definitely going to try them again, soon. They are very easy to make and in just a short amount of time you can have a bowl of kale chips to munch on. And they are much healthier for you than potato chips! I usually grow kale in my garden each year and often have an abundance. I have frozen the excess in the past but cooking with kale and making kale chips is a real winner! Next time you have a craving for potato chips try cooking with kale and making kale chips!

 

It’s very easy and takes no time at all. Take one bunch of curly kale.

kale, snacks, frugal tip

Tear the leaves off the thick stems into bite size pieces. Set the stems aside for your compost or for your chickens.greens, chickens, compost,Cooking with kale

Soak the leaves in a bowl of water to clean and then dry off in a salad spinner.Cooking with kale

Spread the leaves out on cookie sheets. Spray with some oil (I used spray Pam). Sprinkle with salt or any seasoning of your choice, we have a favorite seasoning called “Nantucket Secret Spice” which I used.raw kale, snacks,Cooking with kale

Bake at 350 for about 15 minutes, until the edges are brown and the kale is crisp when moved in the pan. Keep an eye on the kale so it does’t burn.baked snack, kale, Cooking with kale

Enjoy‼ My husband even said “Hey these are GOOD!”

 

So the next time you have an abundance of kale on hand trying making these baked kale chips, they might just become a family staple!

When I saw this recipe for Asian Style Salmon Packets in the February-March 2017 issue of Taste of Home I just knew I had to try it. It was easily adjusted for cooking for two and it took less than a half an hour to prepare. Perfect for a busy weeknight! These Asian style salmon packets have a wonderful combination of citrus and spiciness. Plus clean up is a breeze, what’s not to like! I decided to prepare this recipe for my daughter when we were visiting her in the Seattle area. Salmon is in abundance on the west coast and there are many sources of fresh fish to enjoy. I had no trouble convincing my daughter to let me cook this meal for her.Asian Style Salmon

 

Asian Style Salmon Packets

 

Ingredients

 

4 slices of sweet onion

4 salmon fillets (6oz each)

3 Tbsp chili sauce

1 Tbsp lime juice

1 Tbsp sesame oil

1 garlic clove, minced

1 tsp mustard seed

1 tsp ginger, minced

½ tsp black pepper

Sesame seeds

Chopped fresh mint

Grated lime peel

 

Directions:

 

Preheat your oven to 400 degrees. Place each onion slice on a double thickness of heavy-duty aluminum foil (about 12 inches square) Top with a salmon fillet.

 

Combine the next 7 ingredients; spoon over the salmon fillets. Fold foil over the top and crimp the edges to seal.

 

Place on a baking sheet. Bake until the fish flakes easily with a fork, about 15-20 minutes. Open the foil packets carefully and serve with mint and lime peel.Asian Style Salmon

Delicious served over some hot rice cooked with chicken broth and flavored with fresh cilantro.Asian Style Salmon

 

The recipe serves four people but is easily doubled or halved depending on how many people you are serving. There were four of us eating this delicious Asian Style Salmon and everyone enjoyed it. There were no leftovers at all!Asian Style Salmon

Turkey Burgers with Tropical SalsaOur grill has finally appeared from under the snow bank and although it may not be feeling like spring outside it is never to early to do some grilling. Enjoying these turkey burgers with tropical salsa will give you a taste of the warm summer weather to come. This recipe serves four people.

 

Turkey Burgers with Tropical Salsa

Ingredients:

 

1 pound ground turkey

2 scallions, minced

¼ cup whole wheat bread crumbs

2 Tbsp minced celery

2 Tbsp salsa

¾ tsp ground cumin

½ tsp chili powder

½ peeled and cored fresh pineapple, chopped

2 kiwifruit, peeled and diced

1 scallion, sliced

¼ cup fresh cilantro

1 tsp grated lime zest

2 tsp diced pickled jalapeno peppers

2 whole wheat hamburgers buns, split and toasted

4 lettuce leaves

 

Directions:

 

Combine the ground turkey, scallions, breadcrumbs, celery salsa, cumin, and chili powder in a medium bowl and mix well. Shape the mixture into 4 patties.

 

Cook the patties on your grill or use a heavy skillet and cook them over medium heat. Cook until the internal temperature in 165, about 5-6 minutes on a side.

 

Meanwhile make the tropical salsa. Stir together the pineapple, kiwi scallion, cilantro, lime zest and juice and jalapeno in a medium bowl.

 

To serve place the bun, cut side up on each of 4 serving plates. Top each bun with one lettuce leaf and one burger. Top evenly with the salsa and serve!Turkey Burgers with Tropical Salsa

The first day of spring has arrived but here in Vermont we can expect cool weather to continue for another month or so. There is still time to enjoy a bowl of hearty black bean and sausage soup. The combination of sweet Italian turkey sausage, jalapeño peppers and fresh cilantro gives this black bean and sausage soup a distinctive flavor. If you have any leftovers they are easily reheated in the microwave or can be frozen for later use. Serve along with a leafy green salad and a loaf of bread and your have a meal!Black Bean soup

 

Black Bean and Sausage Soup

 

Ingredients:

 

½ pound sweet Italian turkey sausage

1 tsp olive oil

1 onion, chopped

2 garlic cloves, chopped

2 jalapeño peppers, seeded and minced

3 (15.5 oz) cans of black beans, rinsed and drained

4 cups chicken broth, preferably homemade

½ cup chopped fresh cilantro

 

Directions:

 

Spray a large nonstick saucepan with nonstick spray and set over medium low heat. Add the sausage and cook until browned on all sides, about 15 minutes. Transfer the sausage to a plate and when cool enough to handle, cut into ½ inch slices.

 

Heat the oil over medium heat in the same saucepan then add the onion, garlic and jalapeños. Cook, stirring until tender, about 8 minutes. Stir in the beans and broth and bring to a boil. Reduce the heat and simmer, covered, until the flavors have blended, about 8 minutes.

 

Transfer 2 cups of the bean mixture to a blender or food processor and puree. Stir the puree and the sausage into the soup. Simmer, uncovered, until the soup is heated through, about 5 minutes. Remove form the heat, stir in the cilantro  or sprinkle on top and serve.Black Bean and Sausage SoupIf you have an emersion blender that could also be used to puree the soup.Black Bean and Sausage Soup

 

 

This spicy orange beef can actually be served two ways For an Asian meal serve the spicy orange beef over rice and garnish with fresh orange slices. For more of a western meal serve the spicy orange beef in warmed flour tortillas. Either way it’s delicious. Serve it over rice for dinner and enjoy the leftovers the next day in a flour tortilla.Spicy Orange Beef

 

Spicy Orange Beef with Vegetables

 

Ingredients:

 

¾ pound beef top round, cut into thin strips

2 Tbsp cornstarch (divided)

2 tsp grated orange rind

½ cup beef broth

¼ cup ornge juice (from an orange)

2 Tbsp soy sauce

1 Tbsp sugar

1 ½ tsp chili garlic sauce

4 tsp oil

1 Tbsp minced fresh ginger

¼ pound green beans, halved crosswise

1 red pepper, seeded and cut into strips

1 carrot, cut into matchstick thin strips

 

Directions:

 

Combine the beef, 1 TBSP of the cornstarch and the orange rind in a medium bowl. Toss well to coat the beef and set aside. Combine the remaining 1 TBSP cornstarch, the broth, the orange juice, soy sauce, sugar and chili garlic sauce in a small bowl and set aside.

 

Heat your wok over high heat until a drop of water sizzles. Swirl 2 tsp of oil in the wok and then add the beef. Stir fry until cooked through, about 2-3 minutes and transfer to a bowl. Swirl the remaining 2 tsp oil in the wok and add the ginger. Stir fry just until fragrant or about 10 seconds. Add the green beans, bell pepper and carrot. Stir-fry until crisp tender about 2-3 minutes. Add the broth mixture and cook, stirring constantly until the mixture boils and thickens. Add the beef and cook until hot, about one more minutes.Spicy Orange Beef Serve hot over rice.Spicy Orange Beef Enjoy the leftover the next day by serving them in a warm flour tortilla

I love meat loaf and make several different kinds from healthy versions made only with ground turkey, quinoa and zucchini to more indulgent recipes with a nice sauce on the top or even topped with bacon. The Market Street Meat Loaf is from one of my favorite cookbooks called The New Basics Cookbook written by Julee Rosso & Sheila Lukins.Meatloaf

 

This meat loaf has an assortment of chopped vegetables added as well as some spices that you might not normally put in your meatloaf. The original recipe calls for cooking the meat loaf in a baking dish, which is then placed in a larger pan, and boiling water is poured into the larger pan before baking. I’m sure that’s a wonderful way to cook it but the several times I have made the meat loaf I have either cooked it in my normal meat loaf pan or made an oval and placed it on a pan and cooked it free form. Both ways have come out perfectly.

 

Not only it this meatloaf delicious when warm but it makes wonderful meat loaf sandwiches especially with my homemade bread! There is a bit of chopping involved in this recipe but it is more than worth it! Meat Loaf

 

Market Street Meat Loaf

 

Ingredients:

 

3 Tbsp butter

¾ cup chopped onion

¾ cup chopped scallions

½ cup chopped carrot

¼ cup chopped celery

¼ cup chopped red pepper

¼ cup chopped green pepper

2 tsp minced garlic

Salt, to taste

1 tsp ground black pepper

½ tsp ground white pepper

¼ tsp cayenne pepper

1 tsp cumin

½ tsp nutmeg

3 eggs, well beaten

½ cup ketchup

½ cup half and half

2 pounds lean ground beef chuck

12 oz sausage meat (not fennel flavored)

¾ cup fresh breadcrumbs

 

Directions:

 

meatloafPreheat oven to 375.

Melt the butter in a heavy skillet and add the onion, scallions, carrots, celery, peppers and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, about ten minutes. Set aside to cool; then refrigerate, covered, until chilled, at least 1 hour.

 

Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg and eggs in a bowl, and beat well. Add the ketchup and half and half. Blend thoroughly.

 

Add the chuck, sausage, and breadcrumbs to the egg mixture. Then add the chilled vegetables and mix thoroughly with you hands, kneading for five minutes.

 

With damp hand, form the mixture into an oval approximately 17 x 4 x 1, resembling a long loaf of bread.

 

Place the meatloaf in a baking dish and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish. Place the pan in the oven and bake for 35-40 minutes. Remove the baking dish front the water bath, and let the meat loaf sit for 20 minutes before slicing and serving.meat loaf

 

Makes 8-10 portions.meat loaf

 

Note: As I mentioned above I have cooked the meat loaf both times without using the water bath.

 

 

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