January 12, 2012
Half a bunch of kale
About half a cup of vegetable broth
1 giant or 2 normal sized shallots
3-4 cloves of garlic
1/2 box of pasta
Handful of walnuts (toasting directions below)
Set walnuts onto a toaster-oven safe plate and toast for about 10 minutes.
Set a pot of water for paste to boil.
Chop shallots and sauté in olive oil. They should get brown around the edges and ideally a bit crispy.
Chop the garlic and toss into the pan with the shallots.
After sautéing them together for a few minutes, add the broth and stir. Then add the chopped toasted walnuts.
The sauce should thicken a bit. Chop the kale and when the water is boiling, add it to the sauce. Cover and remove from the heat while the pasta cooks.
When the pasta is nearly ready, turn the heat on the kale and sauce. Stir around until heated through and until the kale has wilted.
Combine the pasta and sauce and serve!
January 8, 2012
We made these simple and completely amazing biscuits a few weeks ago as an accompaniment to sauteed chard and egg salad made with garlic and yogurt. The egg salad and the biscuits both come from a great new cookbook I was given by friends of ours.
So, from Super Natural Every Day:
1 1/4 cups whole wheat flour
1 1/4 cups white flour, plus more for rolling
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 cup unsalted butter, chilled and cut into tiny cubes
1 1/3 cups greek yogurt (we used ordinary yogurt and it seemed fine)
Preheat the oven to 450 and place an ungreased baking sheet in the oven to preheat as well.
Combine the dry ingredients in a bowl and then cut in the cubes of butter. Mix/cut until the butter is the size of “tiny pebbles.” And the yogurt and mix until just combined. Avoid over mixing, dry patches are okay.
Make the dough into a ball, place on a floured surface, an knead five times. Then press the dough into a square about an in ch thick. Cut the dough square in half and stack the two halves. Do this twice more, flattening, cutting, stacking. Add more flour as needed to prevent sticking.
Press or roll the dough into a 3/4 inch thick rectangle. Don’t let it be any thicker than 3/4 of an inch. cut the dough into 12 equal square biscuits and put them on the preheated baking sheet. Leave at least 1/2 an inch space between them for expansion.
Bake for 15-18 minutes, until the bottoms are golden brown.
We ate them with the egg salad (yogurt instead of mayo and 1 teaspoon of chopped garlic) and chard cooked steamed with cooked onions and garlic. Delightful.