Recipes

Tuscan Kale Salad with Lemon Shallot Dressing

Ingredients

8-oz. Tuscan kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped or ripped
3 tablespoons fresh lemon juice (about 1 medium lemon)
3 tablespoons shallot, finely minced
1/4 teaspoon salt
1/4 teaspoon ground fresh black pepper
4 1/2 tablespoons extra-virgin olive oil
2 tablespoons raw walnuts
1 avocado, peeled and diced for topping/garnish
Parmela - Parmesan Style Aged Nut Cheese for topping or garnish

Instructions

In a small bowl, whisk together shallot, lemon juice, salt, and pepper in a small bowl. Slowly stream in olive oil while whisking. Continue whisking until emulsified. Leave it aside covered at room temperature for about 30 minutes to an hour so the dressing will be flavored. Do not refrigerate.
Prep the Tuscan kale leaves, shred the leaves, stems removed, and place them in a large salad bowl.
Using clean hands, gently give your kale a massage with the Lemon-Shallot dressing. Add the avocado and raw walnuts and mix into the salad.
Garnish with Parmela parmesan and serve immediately.

Notes

The Lemon-Shallot Dressing cannot be stored later, and it must be used for the kale salad immediately.

Sweet Chicken Bacon Wraps
1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan (or cookie sheet with sides) with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

NOTE: I line the cookie sheet/broiler pan with foil so it makes for easier cleanup.

South African Bobotie

Ingredients

1 teaspoon olive oil
2 onions, sliced
2 garlic cloves, crushed
1 lb ground beef
5 teaspoons curry powder
1 teaspoon salt
2 tablespoons chutney
1 tablespoon apricot jam
1 tablespoon worcestershire sauce
1 teaspoon turmeric
2 tablespoons vinegar
4 tablespoons oat bran
1 (14 ounce) can lentils, drained
1/2 cup sultana or raisins
2 eggs
1 cup nonfat milk
3 bay leaves

Directions

Preheat the over to 350°F.

Heat the oil in a saucepan and fry the onions and garlic until soft.

Add the meat and cook until brown, drain if necessary.

Add the curry, salt, apricot jelly, chutney, Worcestershire sauce, turmeric and vinegar. Mix well.

Add the lentils, sultanas and oat bran, mix, and allow to simmer for a few minutes. Remove from heat.

Add one egg to meat, mix well and spoon into a greased over-proof dish. Smooth the tops so it is level.

Add the other egg, a pinch of turmeric and a pinch of salt to the milk. Mix, and then pour that over the top of the meat.

Place 3 or 4 bay leaves on top and bake uncovered for about 60 minutes.

Serve over rice.

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