Recipes
Coconut Bacon Kale Side Dish
- Sunday, June 22, 2014
Coconut Bacon Kale Side Dish
Ingredients:
3 Tablespoon shredded coconut
4 strips of bacon
1 Bunch kale
3 Tablespoon coconut milk
juice from 1/2 of a lime
Pinch sea salt and pepper, to taste
Instructions
In a large, dry skillet, toast coconut over medium heat until lightly browned; watch closely, as the coconut can burn quickly. Remove coconut and set aside. Place bacon in the hot pan and cook until crispy. Set aside on a plate lined with a paper towel. Crumble when cooled.
Give the kale a good rinse and either pat dry or spin in a salad spinner to get rid of excess water. Rip the leaves from the tough inner rib and tear into bite-size pieces. There should be enough bacon grease left in the pan; if not, add a little bit of coconut oil to coat the pan. Add kale and sauté over medium heat until it begins to soften. Add the coconut milk, lime juice, and salt and pepper, stirring until kale is coated. Cook about 3-5 minutes, or until kale is nicely wilted. Move to a serving bowl and top with toasted coconut and bacon crumbles. Serve hot.
Submitted by Debbie Brooks
Grilled Asparagus, Zucchini and Manouri
- Wednesday, March 26, 2014
Grilled Asparagus, Zucchini and Manouri
(from Ottolenghi, The Cookbook)
Ingredients:
12oz cherry tomatoes, halved
9tbsp olive oil
24 asparagus spears
2 zucchini
7 oz manouri cheese, sliced ¾ inch thick
1 ¼ cups arugula
Coarse sea salt and freshly ground black pepper
Basil Oil:
5tbsp olive oil
1 clove garlic
1c basil leaves
Pinch of salt
¼ tsp freshly ground black pepper
Prepare the tomatoes: Preheat the oven to 325 degrees. Mix the tomatoes with 3 tbsp of the oil, and season w/salt/pepper. Spread them on a baking sheet lined with parchment paper, skin side down. Roast in the oven for 50 min. Cool.
Trim the woody bases of the asparagus and blanch for 4 min in boiling water. Drain and refresh under cold water, then drain again and toss w/2tbsp of olive oil and salt/pepper.
Slice the zucchini very thinly lengthwise, using a mandolin or a vegetable peeler. Mix with 1 tbsp of the olive oil and salt/pepper.
Place a grill pan over high heat and leave a few minutes. Grill the zucchini and asparagus about a minute to get some nice char on all sides. Cool. (we used our grill for this, not a pan).
Heat the last 3 tbsp oil in a pan, and fry the manouri for 3 minutes on each side, until golden. Place on paper towel to drain excess oil. You can also grill the cheese directly on the grill for 2 minutes.
To make the basil oil, blitz all the ingredients in a blender until smooth.
Assemble by arranging the arugula, vegetables and cheese in layers on a flat serving plate. Try to build the salad up while showing all the individual components. Drizzle with basil oil and serve.
Kale Chips with Seasoned Salt
- Sunday, December 15, 2013
Kale Chips with Seasoned Salt
INGREDIENTs
kale
olive oil
homemade seasoned salt or other seasoning
INSTRUCTIONS
- 1.Clean kale and dry.
- 2.Tear stems from kale and break into bite-sized pieces.
- 3.Drizzle olive oil over kale and stir to coat. Only a light coating is needed.
- 4.Sprinkle with homemade seasoned salt.
- 5.Arrange in single layer on oiled baking sheet.
- 6.Bake 350 for 15 minutes, till crisp but not burnt.
- 7.Cool and eat.
Submitted by Debbie Brooks
Cucumber Lemon Refresher
- Wednesday, October 23, 2013
Ingredients:
1 large firm cucumber
2 large Lemons
48” Lemon grass
4- 4” sprigs of Spearmint
Preparation: Remove stem and blossom ends of cucumber, then slice rounds from very thin to 1/4th inch and place half in your gallon size pitcher and half in to a 2 Qt pan. Next slice thin rounds from the middle of the lemons (leaving about 1/3 at each end) and place slices into the pitcher. Squeeze the juice from the ends into pitcher and put peels into pan with cucumber. Put 24 inches of lemon grass in the pitcher and chop the remainder into 3-4 inch pieces and add to pan along with 1 sprig of Spearmint, fill with water and boil for 10 minutes. Add the remainder of mint to the pitcher with 4 bottles of water. Scoop out the solids from pan add ice to cool down and then combine with the pitcher and stir, pour a glass for you and refrigerate the rest. After a few hours remove the mint as the lemon juice will have cooked it and it looks brown and depending on acidity the lemon grass may brown some also.
submitted by Debbie BrooksCORN BREAD
- Sunday, October 13, 2013
Recipe contributed by Kelly Giesecke
3 cups Pioneer corn bread mix (I used 2 boxes of Jiffy CB mix)
2 1/2 cups of milk
1/2 cup oil
3 eggs
3 TBLS sugar
1 large onion, chopped (although it does not call for this, I cooked my onions before putting in mix)
1 small can of cream style corn
1/2 6 oz can hot jalapeño peppers, minced (I used a 4 oz can of green chilies instead)
1 1/2 cups of grated cheese
Combine all ingredients. Pour into a 14 x 10 x 2 pan sprayed with oil. Bake at 375 for 30-35 mins. or until brown.
This recipe is from The Junior League of Corpus Christi, Delicioso!