The Kale Mary Recipe

Recipe and photo credit: http://www.seriouseats.com/recipes/2012/03/the-kale-mary-kale-juice-tomato-celery-recipe.html

Kale Mary

Ingredients:

  • 1 teaspoon prepared horseradish
  • 1 tablespoon soy sauce
  • 1/2 cup plus 2 tablespoons (5 ounces) fresh tomato juice (from about 2 pints grape or cherry tomatoes, see note)
  • 1/4 cup (2 ounces) fresh kale juice (from about 1/2 pound kale)
  • 2 tablespoons (1 ounce) fresh celery juice (from 4 ribs celery)
  • 2 tablespoons (1 ounce) juice from 2 lemons
  • Dash hot sauce
  • Garnish: celery rib

Directions:

Mix horseradish and soy sauce in a glass. Add tomato juice and stir well until horseradish is well distributed. Add kale juice, celery juice, lemon juice, and hot sauce. Stir well. Serve with celery rib garnish, over ice if desired.

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Catfish Piccata

Recipe and photo credit: http://www.foodnetwork.com/recipes/food-network-kitchen/catfish-piccata-recipe-2107222

Catfish August

Ingredients

  • 4 6-ounce catfish fillets
  • Kosher salt and freshly ground pepper 
  • All-purpose flour, for dredging
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 lemon (1/2 zested and juiced, 1/2 cut into wedges) 
  • 3 cups mixed salad greens
  • 2 tablespoons capers, drained and rinsed
  • 1/2 cup fresh parsley leaves

Directions

  1. Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess. Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil.
  2. Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice.
  3. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper.
  4. Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish.
  5. Serve with the salad and lemon wedges.

Photograph by Antonis Achilleos

Korean Grilled Chicken by Bobby Flay

Recipe and Photo credit: http://www.foodnetwork.com/recipes/bobby-flay/korean-grilled-chicken-recipe-1921151

Bobbly Flay Korean Grilled Chicked

Ingredients

  • 1 cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 heaping tablespoon Korean chili paste (recommended: Kochi Chang)
  • 2 tablespoons grated fresh ginger
  • 6 cloves garlic, chopped
  • 1 green onion, thinly sliced
  • 2 teaspoons toasted sesame oil
  • Freshly ground black pepper
  • 1 1/2 teaspoons toasted sesame seeds
  • 1 (3-pound) chicken, butterflied, cut into parts
  • 4 (6-inch) flour tortillas, warmed

Directions

Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.

Light a grill, making sure to include a zone of indirect heat.

Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

S’MORE BARS RECIPE

Recipe and photo credit: https://www.tasteofhome.com/recipes/s-more-bars

Smores Bar

INGREDIENTS

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 5 milk chocolate candy bars (1.55 ounces each)
  • 1 cup marshmallow creme

DIRECTIONS

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping.
Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 1-1/2 dozen.

Get creative and choose from one of Taste of Home’s 16 new ways to cook s’mores here!

Zucchini, Banana, and Flaxseed Muffins

Recipe and photo credit: http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins#Zucchini%20and%20Summer%20Squash%20Recipes%7C/275750/summer-squash-and-zucchini-recipes/@center/276955/seasonal-produce-recipe-guide%7C851872

INGREDIENTS

  • Nonstick cooking spray
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup ground flaxseed
  • 1 cup lightly packed light-brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
  • 1/3 cup mashed ripe banana (from 1 large banana)
  • 3/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).

     

  2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Make Your Own Greek Yogurt

Recipe and photo credit: http://www.foodnetwork.com/recipes/food-network-kitchen/greek-yogurt-recipe-2103363

Greek Yogurt

Directions

Line a sieve with a coffee filter and set it over a bowl.

Place 4 cups plain whole-milk yogurt in the filter and refrigerate for 12 hours (you’ll get about 2 cups thick yogurt).

Divide among bowls; top with honey, dried fruit and walnuts. Serve with almond cookies.

Whole-Grain Dijon Mustard

Recipe and photo by:  https://www.chowhound.com/recipes/whole-grain-dijon-mustard-29677

Screen Shot 2017-08-05 at 12.36.15 PM

Game plan: You’ll need to soak the seeds for 2 days before you can blend and serve the mustard. Also, keep in mind that allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the finished mustard sits in the refrigerator, the less spicy it will become.

INGREDIENTS (5)

  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1/2 cup white wine vinegar
  • 1/4 cup brown mustard seeds (about 1 1/2 ounces)
  • 1/4 cup yellow mustard seeds (about 1 1/2 ounces)
  • 1/2 teaspoon kosher salt

INSTRUCTIONS

  1. Place all of the ingredients in a small, nonreactive bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature for 2 days.
  2. Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture. (Keep in mind that it’s not possible for this mustard to reach a completely smooth consistency.) Transfer the mustard to a small, nonreactive container with a tight-fitting lid, cover, and refrigerate for up to 3 months.