Kale, Clementine and Hazelnut Salad

Technically a quick and easy winter salad, this recipe will work year round using any citrus that's available.

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Kale, Clementine, and Hazelnut Salad

Source: The Washington Post who adapted it from The Asheville Bee Charmer Cookbook

Serves 6

Salad:

1 pound curly kale, stemmed, washed and dried (you may sub other types of kale)

1 T extra virgin olive oil

1T fresh lemon juice

1 teas kosher salt

4 clementines or mandarins, peeled and segmented

1 c hazelnuts (walnuts would work, too)

Dressing:

3 T extra-virgin olive oil

2 T fresh lemon juice

2 T honey, can be reduced (orange blossom honey is recommended but any will be fine)

Tear the kale leaves into bite-size pieces and drop into a large bowl. Add the oil, lemon juice and salt and massage, gently, into the kale for a couple of minutes. It will look like you've got half as much as you started with. Add the fruit and the nuts and toss.

Mix the dressing with a whisk or shake in a small mason jar until emulsified. Drizzle the dressing over all and toss to coat completely. I had a bit of dressing left over because I prefer a lighter coating.

Note:

If you can't find clementines or mandarins, use oranges cut into chunks.

Chocolate Revel Bars

Chocolate, oatmeal, and almonds make a yummy bar cookie. 

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Chocolate Revel Bars

Source: Cook's Country Magazine

Makes a 9X13 pan

3 c old-fashioned rolled oats 

2 c AP flour

1 1/2 c packed brown sugar, light or dark

1 c raw unsalted almonds, chopped

1 teas baking soda

salt

16 T unsalted butter, melted, plus 2 T unsalted butter

2 large eggs

2 teas vanilla

2 c (12 oz.) bittersweet chocolate chips

1 c sweetened condensed milk

Place the oven rack in the middle position and preheat the oven to 350F. Line a 9X13 pan with aluminum foil using enough foil that you can use it as handles when you remove the bars from the pan. Grease the foil once it is in place.

In a large bowl, place the oats, flour, sugar, almonds, baking soda, and 1 teas of salt. Stir to combine. In a second bowl, or a large glass measuring cup, mix the melted butter, eggs, and vanilla together. Pour the butter mixture into the flour/oatmeal mixture and stir until a dough forms. I found it easiest to use my hands to complete this step. Remove 1 1/2 cups of this dough for the topping and set aside in the bowl or measuring cup you used to melt the butter. Drop the remaining dough into the prepared pan and press to cover the bottom evenly. 

Place the chocolate chips, condensed milk, 1/2 teas salt, and remaining 2 T butter into a glass bowl and microwave at 50 % power until the chocolate chips are melted. Stir occasionally to ensure the mixture is fully combined. It took about 2 and a half minutes in my microwave. The chocolate will continue melting as you stir, so take it out of the microwave before all the chips melt away. This will look like fudge or thick chocolate frosting.

Spread the chocolate mixture evenly over the oatmeal crust. Using your hand, crumble the reserved oatmeal dough over the chocolate layer. Place in the oven and bake until the topping is golden brown, approximately 30 minutes. Remove from the oven and place the pan on a wire rack to cool until the bars are set, about 6 hours. Use the foil overhangs to carefully lift the bars out of the pan. Cut into bars  the size you prefer and serve.

Grandma Betty's Popcorn Crisp

 This was one of my mom's favorite treats and she made it frequently. After her death my dad continued making it and often gave it as his Christmas gift to neighbors. 

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Grandma Betty's Popcorn Crisp

Source: Betty Peterson who got it from her friend Glenneth Wilson

These temperatures are for sea level but I imagine my mother adjusted for altitudes in her various homes. For every 1,000 feet feet above sea level, reduce your target temperature by 2 degrees Fahrenheit.

1/2 pd. popcorn

1 1/2 c granulated sugar

1/2 c plus 1 T white Karo syrup

3/4 c water

1 c raw Spanish peanuts

1 t salt

1 t  baking soda

1 t vanilla

1 cube (1/2 c) melted butter, kept warm

Pop the corn and place it in a large kettle or roasting pan in a warm oven (275F) so both the popcorn and the pot will be warm when the syrup is ready. 

Mix the sugar, corn syrup and water and cook to 231F and add peanuts. Cook to 281 degrees and add salt. Cook to 291 degrees and the syrup is golden brown. Remove from the heat and add the butter, soda and vanilla stirring well. 

Moving quickly, but carefully, pull the kettle of popcorn out of the oven and scrape all of the hot syrup into the corn and stir well until all the popcorn is lightly coated. Pour out onto 2 baking sheets and spread out to cool. 

Alternatively, this may be made into popcorn balls but you'll need to butter your hands, and work fast. You may consider wearing gloves. 

Kale Salad with Smoked Almonds

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Kale Salad with Smoked Almonds

Adapted from Milk Street Magazine

Serves 6

2 shallots, peeled and thinly sliced

5 T sherry vinegar

kosher salt

2 T honey

8 T extra-virgin olive oil, divided

ground black pepper

1 c smoked almonds

4 oz. chewy white or wheat bread, cut into 1-in cubes

2 teas fresh thyme leaves

1 T sweet paprika

2 bunches lacinato kale, stemmed, washed, spun dry and thinly sliced crosswise (10 c)

1 c fresh mint leaves, chopped

In a pint mason jar or a small bowl place the sliced shallots, vinegar and 1/2 teas salt. Let rest for 10 minutes. Add the honey, 5 T of the olive oil. Shake it in the jar or whisk all ingredients in a bowl.

Chop the almonds in a food processor until coarse, about 8 pulses and move to a large bowl.

Place the bread cubes in the processor bowl and run about 20 seconds until they are in coarse crumbs. Add the thyme, the remaining 3 T oil, paprika, half teaspoon salt and half teaspoon pepper. Process about 10 seconds until all is incorporated. Pour the crumb mixture into a large skillet over medium heat and cook until browned and crisped, stirring often. Place on a plate or quarter sheet pan to cool.

Put the kale and mint into the bowl with the almonds and massage the greens. It will take about 10-20 seconds to get it to a softer, darker texture. Pour the dressing and crumbs over and toss to combine. Taste and season if necessary.

Note:   Smoked almonds are usually quite salty. Next time I'm going to use plain roasted almonds and substitute Spanish smoked paprika, to achieve a smoky flavor with less salt. I'll report how that works.

Slow-Cooker Roasted Beets

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Slow-Cooker Roasted Beets

Adapted from The French Slow Cooker by Michele Scicolone 

 

I have loved cooking beets in a slow-cooker since I first stumbled on the idea. Beets seem to take so long in a hot oven and although a slow-cooker takes longer, I appreciate how it doesn't heat up my kitchen. I've roasted as few as 3 (thanks to a grocery delivery) and as many as 8 at a time. I think more can be cooked, especially if you have a big appliance.

When trimming them, leave about an inch of  roots and the tops attached so that they retain their juices. 

Olive oil for the insert
6-8 medium to large beets (about 2 pounds), scrubbed and trimmed

Use your hands or a pastry brush to coat the insert of your slow-cooker with olive oil. 

Place the beets into the insert and replace the lid. Cook on high for 3-4 hours or until the beets are tender. Text with a sharp knife tip.

Turn off the slow cooker and remove the beets. Let rest until you can handle them, about 5 minutes. I use a paper towel to rub the skins off. The beets are ready to be sliced or cubed and served with a vinaigrette or in salads or in any way you prefer.

Variation: Put an equal amount of medium or small onions in with the beets. If quite small they can remain whole but half or quarter larger onions. 

Roasted Winter Squash with Browned Butter

This is a rich and filling treatment for a vegetable; but yummy.

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Roasted Winter Squash with Browned Butter

Source: NYTimes Cooking
Serves 4-6

1  butternut squash, 3-4 pd

3 T extra-virgin olive oil

salt and black pepper

3 T unsalted butter

1 teas apple cider vinegar, plus more, if needed

1/4 teas red-pepper flakes, more or less

1/2 c fresh min leaves, optional

or 1/4-1/3 c pine nuts

flaky salt, optional

Place a rack at the bottom of the oven and heat to 425F. You may want to put a pizza stone on the rack, if you own one. This will help brown the squash.

Cut the squash in half and remove the seeds. Peeling is optional (keeping the peel on keeps the squash from falling apart). Cut crosswise into 3/4 inch thick slices.

Place the squash on a rimmed baking sheet and drizzle with the oil. Spread and toss to distribute evenly and then sprinkle salt and pepper over all. Ensure the squash is in an even layer and place in the oven on the low rack. Cook until browned 20-25 minutes, depending on your oven. Flip and roast for another 5-10 minutes until browned on both sides and tender.

While the squash is cooking, make the brown butter by melting the butter in a small saucepan over medium heat. Swirl the pan occasionally until the foam subsides and the milk solids turn golden brown. It will smell nutty and delicious. Remove from heat and add the vinegar and red-pepper flakes. Add a pinch of salt and pepper. If you are roasting your squash in a range oven, you can keep this from hardening by setting it on the stovetop. If you've got a wall oven, make the sauce later in the roasting procedure. 

Cut a little squash off and dip into the butter mixture. You can adjust the vinegar (I added more), the salt and both peppers if needed. If it tastes good to you, spoon the sauce over the squash and top with mint leaves.

If you use pine nuts, as I did, let them brown in the browning butter.

Braised Zucchini with Cherry Tomatoes

This quick recipe may not be truly seasonal at the moment but we can almost always find zucchini and cherry tomatoes in the supermarket. Of course, in few months, it will be seasonal.

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Braised Zucchini with Cherry Tomatoes

Adapted from Cook's Country Magazine

Serves 4

4 zucchini (8 oz each), scrubbed,  quartered lengthwise and cut crosswise into 2-inch pieces

1/4 c extra virgin olive oil

1/4 c water

2 springs fresh basil or substitute 1/2 teas dried oregano

2 garlic cloves, sliced thin

1/2-1 teas salt 

1/4 teas freshly ground black pepper pepper

1/4 teas red pepper flakes

3 oz (1/2 c) cherry tomatoes, halved (if you use grape tomatoes, you may leave them whole)

lemon wedges to serve

It's recommended you don't use zucchini larger than 8 ounces because they can be overly seedy, more watery and less flavorful. If you grow your own and have just picked them from the garden you may find them to be just fine in spite of their size. 

Place the zucchini, oil, water, basil sprigs, garlic, salt, black pepper, and pepper flakes to boil in a 12-inch skillet over medium-high heat and bring to a boil. Turn the heat to medium and cover. Simmer. Use a rubber spatula to stir the mixture every 3 minutes or so (the rubber spatula will be more gentle with the zucchini which tends to break apart). When the zucchini is fork tender (approximately 8-10 minutes) add the tomatoes and cook, uncovered for a couple of minutes until they have softened. Remove the basil sprigs and serve, passing lemon wedges. You can drizzle the finished dish with lemon juice if you prefer.