Easy Like Sunday Morning — Kale & Potato Hash
Last modified on 2009-08-23 16:13:57 GMT. 0 comments. Top.
This recipe comes from http://www.eatingwell.com/recipes/kale_potato_hash.html
My variation from it is indicated by italicized text surrounded by single brackets. For example, [Variation].
Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch. [I have served with poached and eggs over medium. Both are equally good. I have not served it with pork chops or steak but I get no complaints with ham or bacon.]
Makes 4 servings, 1/2 cup each
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
8 cups torn kale leaves (about 1/2 large bunch; see Tip) [You can substitute with spinach]
2 tablespoons horseradish [I have cooked without horseradish but it is really good with it.]
1 medium shallot, minced
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt [I don't add salt]
2 cups cooked shredded potatoes (see Ingredient note) [I use frozen shredded potatoes]
3 tablespoons extra-virgin olive oil
1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop. [I do not microwave kale but saute it.]
2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine. [I cook the potatoes first and separately.]
3. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total. [I have put it in the oven and let it bake unti potatoes brown, then crack two eggs over until the eggs are medium texture. ]
NUTRITION INFORMATION: Per serving: 240 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 30 g carbohydrate; 6 g protein; 5 g fiber; 244 mg sodium.
TIP: Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it–allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Ingredient Note: Fresh, partially cooked, shredded potatoes for hash browns can be found in the refrigerated produce section and sometimes in the dairy section of most supermarkets. Alternatively, boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.
Grilled Pineapple Recipe — hmm hmm good.
Last modified on 2009-08-16 20:10:27 GMT. 0 comments. Top.
A guy I was dating made this recipe for me. Alas, I fell in love with the grilled pineapple. I have not thought about this dish for awhile. Yesterday, I mentioned this recipe to a friend and she said send it to me. Of course, I have never made it but I found an excellent recipe at http://video.about.com/bbq/Grilled-Pineapple.htm, which I would like to share with you. Try it. I don’t think you will be disappointed. I have had them served as a dessert and as a topping on a hamburger.
Transcript: Grilled Pineapple
Hi, I’m Derrick Riches for About.com Food, and today I’m going to show you how to grill pineapple
Grilled Pineapple Ingredients
For this recipe, you will need:
- 1 pineapple
- 1 cup of rum
- 1 tablespoon of cinnamon
- 2 cups of water
Cut the Pineapple
Cut the pineapple by first cutting off the bottom, cut down the sides removing the outer skin of the pineapple. Cut pineapple into 1/2-inch slices.
Mix the Rum Marinade
In a bowl, combine 2 cups of water, 1 tablespoon of ground cinnamon, and 1 cup of rum. If you prefer not to use rum, use 1/2 cup of dark brown sugar dissolved in water.
Marinate the Pineapple
Add the pineapple slices. Marinate pineapple slices in mixture for 30 minutes to 1 hour.
Grill the Pineapple
Grill pineapple slices over a high heat for approximately one minute per side. Serve pineapple slices with a scoop of ice cream or cut into slices and enjoy.
And that’s how you grill pineapple. Thanks for watching, to learn more visit us on the Web at food.about.com
Grilled Pineapple Ingredients
For this recipe, you will need:
- 1 pineapple
- 1 cup of rum
- 1 tablespoon of cinnamon
- 2 cups of water
Cut the Pineapple
Cut the pineapple by first cutting off the bottom, cut down the sides removing the outer skin of the pineapple. Cut pineapple into 1/2-inch slices.
Mix the Rum Marinade
In a bowl, combine 2 cups of water, 1 tablespoon of ground cinnamon, and 1 cup of rum. If you prefer not to use rum, use 1/2 cup of dark brown sugar dissolved in water.
Marinate the Pineapple
Add the pineapple slices. Marinate pineapple slices in mixture for 30 minutes to 1 hour.
Grill the Pineapple
Grill pineapple slices over a high heat for approximately one minute per side. Serve pineapple slices with a scoop of ice cream or cut into slices and enjoy.
And that’s how you grill pineapple. Thanks for watching, to learn more visit us on the Web at food.about.com
Tags: breakfast, brunch, Comments
