Adding Kale into the Mix

So I got this Kale recipe from Cheeky Chicago this morning. Looks super delicious. Now, I am neither a vegan nor a vegetarian but I like vegetables. Especially the ones cooked or prepared in a bold flavors. With this recipe, I’d add grilled trout and make the kale dish (click on the link below) as a side.

Vegan Food: Kale Stuffed Mushrooms | Cheeky Chicago.

Photo by Dirk Ingo Franke

Here’s how I’d prepare my grilled trout:

Photo by Kyle and Kelly Adams (Wikimedia Commons)-Get a couple of fresh trout fillets

-(In a large bowl) Pour a little bit of apple vinegar, enough to coat the fillets on both sides. Lemon juice works fine too.

-Mix a little bit of salt and (1 teaspoon of) ginger powder, chili powder, coriander powder, and chopped garlic.

-Rub the spices to the the vinegar-coated fillets

-Drizzle with a little bit (1 tablespoon) of olive oil

-Let them sit for 15 minutes

-Wipe the surface of the grill with olive oil

-Heat up the grill

-Grill each side of the fillet for 4 minutes (total 8 minutes)

-Leave the fish alone and flip only when the surface facing you changes color

Harini RianaLeave a comment

Sweet Tomatoes!

Photo by FoeNyx

This summer, I have been so lucky to be receiving plenty of organic tomatoes and basil supply from my good friend’s vegetable garden. (Thanks again, Leena!) I have turned the basil into delicious pesto sauce and the tomatoes into salad mixed with cucumbers. Last week, I got my biggest supply yet!  Tons of tomatoes and basil! So I figured out more ways to enjoy these great summer produce.

For breakfast this weekend, aside from the usual toast with strawberry preserve, I sliced the tomatoes into smaller chunks and sprinkle a little bit of sugar on top of them. My mom used to prepare tomatoes that way when I was little. She’d add crushed ice cubes to it too. Delicious summer treat! Then I cut up some Parmesan cheese into bite size and voila…great breakfast in no time!

I also made a hearty pasta sauce using those fresh tomatoes and basil. When I told another friend about it, she asked for the recipe. So, I thought I’d share with all of you.

My Tomato Basil Pasta Sauce with Ground Beef

  • Heat up a medium pot
  • Add 1 table-spoon of extra virgin olive oil
  • Cut 6-8 fresh tomatoes into big chunks and add into the pot (tomatoes will dissolve into red tomato juice)
  • Let it bubble for a half hour till most of the juice evaporate and the tomatoes turn into a thin sauce
  • In the food processor:

-A handful of fresh basil leaves

-3-4 cloves of garlic

-½ – Large onion

  • Add the blended goodness above to the simmering tomato sauce
  • Add salt, pepper, and …of course…chili powder!
  • Add a small can of tomato paste IF you want a thicker sauce
For the ground beef:
  • Heat up a medium pan
  • Add ½ a spoon of extra virgin olive oil
  • Brown the ground beef (I guess you can also try ground turkey. I have never done it but I think it will also be delicious) and throw away the fat
  • Add 2-3 chopped clove of garlic
  • Add a dash of ginger powder (optional—I add ginger powder to lessen the meaty beef aroma)

Add cooked ground beef to the tomato sauce pot and stir. Serve with spaghetti or other favorite pastas. Enjoy!

Harini Riana1 Comment