Archive for the 'vegetarian' Category

Browned Butter Kale Salad with Hazelnuts and Pears

Browned butter brussels sprout salad 3 Browned Butter Kale Salad with Hazelnuts and Pears

Kale salad is more in keeping with the season, yes? For those sighing heavily at the suggestion of more kale, what if I imbue it with warm browned butter? You know, instead of the oil that you’d normally douse it with.

Browned butter brussels sprout salad 2 Browned Butter Kale Salad with Hazelnuts and Pears

Perhaps you already know the trick of massaging your raw kale leaves with olive oil, which loosens up the leaves a bit, mellowing them out and making them easier to eat. Drizzling them with warm, just-browned butter does the same – it tames the kale, dialing it down toward cooked, but still raw. It’s easier on the teeth, and to pile onto your fork. Which you’ll want to do.

Browned Butter Browned Butter Kale Salad with Hazelnuts and Pears

To brown butter, all you need to do is melt it, then leave it on the stove a little longer, swirling the pan occasionally, until the foam starts to turn nutty and brown. The result is like butter supreme – the milk solids toasty, the whole lot salty and amplified. A squeeze of lemon adds the acid it needs, making it more like a salad than buttered veg, but letting the browned butter be the hero.

Browned butter brussels sprout salad 1 Browned Butter Kale Salad with Hazelnuts and Pears

This would do well with apples or pears, goat cheese or blue cheese, toasted walnuts or almonds, but I had extra aged Gouda that had dried out almost to the point of Parmesan, and hazelnuts just seemed like a good idea.

Browned Butter Kale Salad with Hazelnuts and Pears

½ bunch kale, leaves removed and thinly sliced
4-5 Brussels sprouts, thinly sliced or shaved (discard stem ends) – optional
¼ cup butter
1-2 Tbsp. lemon juice
salt and pepper, to taste
1 ripe but firm pear, chopped
½ cup roughly chopped hazelnuts, almonds or walnuts, toasted
¼-1/2 cup grated Parmesan cheese or aged Gouda

Put the kale and Brussels sprouts in a bowl. In a small saucepan, melt the butter over medium-high heat; continue cooking, swirling the pan occasionally, until the foam starts turning golden and nutty-smelling. Remove from the heat and cool slightly.

Pour over the kale, scraping out the bottom of the pan to get all those browned bits, and toss to coat well. Add the lemon juice and season with salt and pepper.

Add the pear, hazelnuts and Parmesan cheese, toss and serve. Serves 4.

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January 14 2014 | salads and vegetarian | 13 Comments »

Crispy Black Bean & Feta Tacos with Brussels Sprout Slaw

Black bean tacos Crispy Black Bean & Feta Tacos with Brussels Sprout Slaw

Ah, January. Everyone’s so busy making this our Best! Year! Ever! And to that and, I know many of you are juicing it up, pumping it up, sweating it out, paying your holiday penance by eschewing fat/carbs/protein/solids or being exclusive to any of the above. As for me, I downloaded a “good habit” app and instructed it to remind me to drink more water, and now I turn off the alarm on my phone several times a day and feel guilty about the fact that I should be drinking more water.

black bean tacos 3 Crispy Black Bean & Feta Tacos with Brussels Sprout Slaw

I’d like to say I’m immune to it all, but I do get caught up in the healthy eating vibe, and post-cookiepalooza is as good a time of year as any to realize that Almond Roca for breakfast is not necessarily a good life habit, and a dramatic drop in food-centric parties and epic 8 course dinners makes it a bit easier to wean oneself off the literal gravy train. Most years, instead of dramatically breaking up with all things doughy and delicious, I quietly promise myself I’ll eat more soup, and more veggies, and have more dinner parties. These resolutions are on the roster most years, along with fresh motivation to eat more nutrient-dense things. (Alas, this does not include extra-gooey cinnamon buns. But fortunately it’s what you do most of the time that matters, not all of the time.)

black bean tacos 2 Crispy Black Bean & Feta Tacos with Brussels Sprout Slaw

I made tacos. Tacos! Tacos are trendy this year. You can open up a little taqueria in the kitchen, mash up some canned black beans with a pinch of chili powder and cumin and a bunch of crumbled feta, wrap it all up in a corn tortilla and cook until crisp, then stuff the extra room with Brussels sprout slaw. They’re quite tasty-and fast, good for you and cheap. A resolution all wrapped up and ready to eat.

Crispy Black Bean & Feta Tacos with Brussels Sprout Slaw

Adapted from Bon Appetit, February 2009.

19 oz (540 mL) can black beans, rinsed and drained
juice of a lime, divided
2 tsp. chili powder
½ tsp. cumin
salt and pepper
½-1 cup crumbled feta cheese
2 cups finely shredded Brussels sprouts
¼ cup chopped fresh cilantro
1 tsp. honey
canola oil, for cooking
1 pkg. small fresh corn tortillas

In a medium bowl, roughly mash the black beans with a squeeze of lime juice, the chili powder, cumin, salt and pepper. Toss in the feta. In a small bowl, toss the shredded Brussels sprouts and cilantro with a drizzle of olive or canola oil, the honey and another good squeeze of lime. Season with salt and pepper.

Heat a generous drizzle of oil in a heavy skillet set over medium-high heat. Warm the tortillas to make them more pliable, then fill with the bean mixture, folding it over to enclose. Cook in the hot skillet, turning as necessary, until golden and crisp. Fill with the Brussels sprout slaw.

Serve immediately. Serves 6 or so.

pixel Crispy Black Bean & Feta Tacos with Brussels Sprout Slaw
button print gry20 Crispy Black Bean & Feta Tacos with Brussels Sprout Slaw

January 09 2014 | beans and vegetarian | 9 Comments »

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