Kale Chips

This recipe is thanks to Amanda, my CSA partner in crime. Unfortunately, my taste buds did not enjoy this recipe but I want to post for everyone who might enjoy. It is definitely a recipe that is personal in taste. The kale chips are thin and crispy (kind of like dried seaweed- but I don't like that either).

Ingredients
Kale
Salt and Pepper
Olive oil

Directions
Pre-heat oven to 350 degrees. Cut kale leaves from their stems (into bite size / chip size pieces). Lay flat on baking sheet. Add a dribble of olive oil, salt and pepper.

Bake in oven for 10-15 minutes, until crispy (not burnt!)

Eat as a healthy snack!

Shrimp Ceviche!

This is my favorite recipe to date (shout out to mi amiga Yadira for the wonderful, authentic recipe).

Ingredients
1 small onion
4 tomatoes
3 limes
1 bunch of cilantro
Salt and pepper
Avocado
 
Directions
Cut tomatoes and onions into small cubes, cut the cilantro, and squeeze the limes in a large bowl. Add salt and pepper.

Boil water and turn off the heat. Put the shrimp in the boiled water for 5 to 10 minutes or when pink.

When finished, put the shrimp in the mixture bowl. Wait 5 minutes for the shrimp to absorb the lime juce.

Cut a strip of avocado and put on top of your ceviche.

Cantaloupe Sorbet

Epicurious to the rescue again! We got a massive cantaloupe at this weeks farm share, and even after splitting it in half, there was way too much to eat.

This Cantaloupe Sorbet Recipe is so simple! But, give yourself time because it takes multiple freezing steps (about 7 hours total).

Ingredients:

• 2/3 cup sugar
• 1/2 cup water
• 3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)

Directions:

Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours. 

Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight. 

Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.

Peach and Blueberry Pie

So I have to admit that this is one of the first times in my life that I have not made my own pie crust. I went to Whole Foods and bought their pre-made frozen pie crust. It was quite good, actually.

I did some research on how to make a peach pie and took some suggestions from multiple sites.

Ingredients:
Pie crust (whole foods suggested)
6 (farm fresh) peaches
Blueberries
2/3 c. sugar
1/4 c. flour
Sprinkle of cinnamon (to taste)

Directions:
Slice the peaches and take off their skin. Put into bowl with a handful or two of blueberries. Mix in sugar, flour and cinnamon. Put the mix into pie crust. Cover with second pie crust. Sprinkle sugar on top of the crust. Fork crusts together and make sure to poke holes to vent.

Bake at 350 degrees for 30 - 45 minutes until crust is golden brown.

Tips:
Peaches are juicy...make sure to put pie pan on top of something in the oven. 

Braised Cabbage with Bacon (and steak)

I actually got this recipe from someone at work (a doctor, no less!). It is probably the unhealthiest yet most delicious recipe I have tasted to date and is so simple:

Ingredients:
Cabbage, Bacon, Rice (steak optional)

Directions:
Slice bacon into small bits. Cook in a wok or skillet pan until crispy. Remove bacon from skillet pan (keep the bacon fat in the pan).

Slice cabbage into strips. Put into pan with bacon grease. Cook on high heat. Stir periodically until wilted.

Add bacon into pan. Lower heat. Cook until browned. (About 20-25 minutes).

Serve over rice.

I added steak on top (cooked in salt, pepper and A1 sauce).

Delicious!!

Garlic Basil Shrimp and Basil Pesto

This week I decided to use the massive amounts of basil that I got from last weeks share. Unfortunately, I am not completely happy with the results but will share the recipes for those who may do a better job than I did.

Garlic Basil Shrimp
First, I made Garlic Basil Shrimp. This dish was ok but could use flavor. My one mistake (which is hard as a beginner) is that I did not have dry white wine and decided to substitute. I read that you can use white wine vinegar and dilute it with water. In retrospect, I probably should have used chicken stock or veggie stock for more flavor. I also did not have red pepper flakes, rather just the spice so it didn't really sit in the dish.
We threw this dish over white rice.

The dish itself turned out ok and my taste tester boyfriend actually finished his bowl but he agreed it needed more flavor! He added sesame sauce to his.

Basil Pesto
The basil pesto also didn't turn out quite right but I think on the right dish it may be ok. We are in love with the Cilantro Pesto recipe from a few weeks ago, so this is tough competition.

My problems/solutions:
First, pine nuts are expensive! Who knew? I should have stuck with walnuts. They taste great and are much cheaper.
Second, this is the first time I ever blanched anything and I am still not sure if I did it correctly. If you don't know how to blanch, the recipe explains how to but it's not as simple as it seems. You are supposed to throw a handful of basil into boiling water for two seconds then scoop it out and immediately put it into cold water. I found it difficult to scoop everything quickly. And then my cold water would get warm after dipping hot basil into it.
Finally, make sure you chop your pine nuts like the recipe says. I thought the blender would get it all, but it didn't. Oopsy.

We didn't actually eat the pesto but I froze little packets of it for future dishes.