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Index » Radio Paradise/General » General Discussion » • • •  What's For Dinner ? • • •  Page: Previous  1, 2, 3, 4 ... 447, 448, 449  Next
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kcar

kcar Avatar



Posted: Oct 13, 2018 - 4:15pm

 Antigone wrote:

My mother (and she made a green salad nearly every day of the year!) thought I was part rabbit.
 
Here's the lentil and kale/greens recipe.
 

Mustard Greens with Lentils

4 servings

(I use kale and prefer it to the greens)

 

 

 
Thanks very much, especially for typing out all that! 

I have enough lentils to feed a battalion, so this recipe will serve me well—as will JrzyTmata's advice on picking smaller kale. 
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Oct 13, 2018 - 4:07pm

 JrzyTmata wrote:
nothing wrong with raw kale. You get the right variety and it's sweet like a good cabbage. don't let it grow too big or it gets tough and bitter.
I nibble on it all the time in the garden.

 
{#High-five}
JrzyTmata

JrzyTmata Avatar



Posted: Oct 13, 2018 - 3:56pm

nothing wrong with raw kale. You get the right variety and it's sweet like a good cabbage. don't let it grow too big or it gets tough and bitter.
I nibble on it all the time in the garden.
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Oct 13, 2018 - 3:47pm

 kcar wrote:


"so I would sneak into their garden and eat kale straight out of hand"
{#Eek} 
For the love of Pete: how? How did you eat raw kale? 

I remember seeing small palmfuls of the stuff on my plates, next to the steaks I'd ordered. Occasionally out of stupid curiosity I'd ask myself, "Am I supposed to eat that?"  A quick bite and chew would always provide the answer of "No. Wrong. Eediot." 

Lord, that stuff raw is the devil's work. BHD is quite right. And yet there you were, toddler Antigone Odyssea, rustling your neighbor's kale. 

If you have any suggestions about how to tenderize kale without sauteing it to death, please share. I live near three supermarkets and a bunch of health food stores but I cower when I see raw kale in the produce section. Somehow I must conquer this fear. 

That lentils and kale dish does sound good, though. 


 
My mother (and she made a green salad nearly every day of the year!) thought I was part rabbit.
 
Here's the lentil and kale/greens recipe.
 

Mustard Greens with Lentils

4 servings

(I use kale and prefer it to the greens)

 

2 pounds greens

2 quarts water

1 cup dried lentils

3 garlic cloves, halved

1 bay leaf

¼ cup balsamic vinegar

2 tablespoons minced shallots

3 tablespoons water

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon pepper

½ cup (2 ounces) crumbled feta cheese

 

Remove stems from greens, wash leaves thoroughly, coarse chop to equal 16 cups.

Bring 2 quarts of water to a boil in an 8-quart dutch oven or stockpot. Add greens, cover and cook 7 minutes. Drain greens, reserving cooking liquid. Rinse greens under cold water, drain and pat dry.

Return cooking liquid to pan. Add lentils, garlic and bay leaf; bring to a boil. Cover, reduce heat and simmer 25 minutes or until lentils are tender. Drain; discard cooking liquid, garlic and bay leaf.

Combine greens and lentils in a bowl. Combine vinegar and next 5 ingredients (vinegar through pepper) in a small bowl and whisk. Pour dressing over greens mixture, toss to coat. Sprinkle with cheese.


kcar

kcar Avatar



Posted: Oct 13, 2018 - 3:13pm

 Antigone wrote:

Oh, I lub kale! But you could make the Colcannon with cabbage (too crunchy for me) or spinach.

Did I ever tell you the story about me, as small child, and kale?

Our neighbor, at the house we lived in until I was 2.5 years old, had a big, backyard garden. Popeye was my hero, and so I would sneak into their garden and eat kale straight out of hand. My mother always said that she thought I was part rabbit.

Today, since it's a snow day, I'm going to make another recipe I love: lentils and kale, with a balsamic dressing and feta cheese. Nom nom. {#Mrgreen}
 

"so I would sneak into their garden and eat kale straight out of hand"


{#Eek} 
For the love of Pete: how? How did you eat raw kale? 

I remember seeing small palmfuls of the stuff on my plates, next to the steaks I'd ordered. Occasionally out of stupid curiosity I'd ask myself, "Am I supposed to eat that?"  A quick bite and chew would always provide the answer of "No. Wrong. Eediot." 

Lord, that stuff raw is the devil's work. BHD is quite right. And yet there you were, toddler Antigone Odyssea, rustling your neighbor's kale. 

If you have any suggestions about how to tenderize kale without sauteing it to death, please share. I live near three supermarkets and a bunch of health food stores but I cower when I see raw kale in the produce section. Somehow I must conquer this fear. 

That lentils and kale dish does sound good, though. 



Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Oct 13, 2018 - 2:53pm

Cool enough to turn the oven on, so baking some chicken breasts with panko crumb, Parmesan and pistachio crust. Drinking a glass o' red.  {#Cheers}


Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Jul 16, 2018 - 4:04pm

I'm not actually eating it tonight (because I had a huge lunch), but chicken and swiss chard sautéd with garlic and curry. Got some basmati rice to go with it, tomorrow.
 
 
Untitled
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Mar 21, 2018 - 3:37pm

More kale (sorry not sorry BHD). With lentils, balsamic and feta. Chicken breast and baby taters cooked in the new cast iron skillet. Yummers. {#Hungry} {#Cheers}

Untitled


oldviolin

oldviolin Avatar

Location: esse quam videri
Gender: Male


Posted: Mar 21, 2018 - 9:28am

I forgot but the improv was memorable...


Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Mar 21, 2018 - 5:28am

 BlueHeronDruid wrote:

Why you gotta ruin perfectly good mashed potatoes with kale? Kale is da debbil.

 
Oh, I lub kale! But you could make the Colcannon with cabbage (too crunchy for me) or spinach.

Did I ever tell you the story about me, as small child, and kale?

Our neighbor, at the house we lived in until I was 2.5 years old, had a big, backyard garden. Popeye was my hero, and so I would sneak into their garden and eat kale straight out of hand. My mother always said that she thought I was part rabbit.

Today, since it's a snow day, I'm going to make another recipe I love: lentils and kale, with a balsamic dressing and feta cheese. Nom nom. {#Mrgreen}

BlueHeronDruid

BlueHeronDruid Avatar

Location: planting flowers


Posted: Mar 20, 2018 - 8:55pm

 Antigone wrote:
Leftover Guinness Beef Stew and Colcannon. {#Hungry}

Untitled

 
Why you gotta ruin perfectly good mashed potatoes with kale? Kale is da debbil.
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Mar 20, 2018 - 3:20pm

Leftover Guinness Beef Stew and Colcannon. {#Hungry}

Untitled
BlueHeronDruid

BlueHeronDruid Avatar

Location: planting flowers


Posted: Mar 6, 2018 - 7:13pm

 Red_Dragon wrote:

Yeah, needs protein. Otherwise... nom.

 
You know Mike and I were vegetarians for a lot of years, right?
islander

islander Avatar

Location: Seattle
Gender: Male


Posted: Mar 6, 2018 - 7:10pm

Coho on the grill, next to the asparagus. 
Red_Dragon

Red_Dragon Avatar



Posted: Mar 6, 2018 - 7:06pm

 Coaxial wrote:

Looks good but I'd have to put me a big chunk-o-beef in there I do believe.

 
Yeah, needs protein. Otherwise... nom.
Coaxial

Coaxial Avatar

Location: 543 miles west of Paradis,1491 miles eas
Gender: Male


Posted: Mar 6, 2018 - 6:46pm

 BlueHeronDruid wrote:
Tomato stew with basil dumplings. Eventually, and FTW.



 
Looks good but I'd have to put me a big chunk-o-beef in there I do believe.
BlueHeronDruid

BlueHeronDruid Avatar

Location: planting flowers


Posted: Mar 6, 2018 - 6:39pm

Tomato stew with basil dumplings. Eventually, and FTW.


miamizsun

miamizsun Avatar

Location: (3261.3 Miles SE of RP)
Gender: Male


Posted: Mar 6, 2018 - 4:06pm

japanese bento box
triskele

triskele Avatar

Location: The Dragons' Roost


Posted: Feb 19, 2018 - 3:20pm

 miamizsun wrote:


yes

if charcoal or gas

usually ribeyes (and most steaks) i use a marinade like dale's or moore's for 20-30 minutes (you can tweak these marinades too)

that stuff is potent and it gets the desired outcome (i did this last night and they were fantastic)

there are times i just use nothing or salt and pepper (usually on request)

if you don't have a grill use your cast iron skillet get that up to 450-500f 

generously apply kosher salt to both sides of the steak and sear (finish in the oven if your want)

as always i try to cover my steaks rest for 8-10 minutes

 
{#Daisy}{#Chef}
miamizsun

miamizsun Avatar

Location: (3261.3 Miles SE of RP)
Gender: Male


Posted: Feb 19, 2018 - 7:39am

 triskele wrote:
mmmmm...  Do you do any pre-prep on them before they go on the grill?

We thought about setting our Weber up as a smoker for yesterday's chicken, but then realized we didn't have any charcoal.  
 

yes

if charcoal or gas

usually ribeyes (and most steaks) i use a marinade like dale's or moore's for 20-30 minutes (you can tweak these marinades too)

that stuff is potent and it gets the desired outcome (i did this last night and they were fantastic)

there are times i just use nothing or salt and pepper (usually on request)

if you don't have a grill use your cast iron skillet get that up to 450-500f 

generously apply kosher salt to both sides of the steak and sear (finish in the oven if your want)

as always i try to cover my steaks rest for 8-10 minutes


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