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Sautéed White Beans with Kale

5/24/2019

[Ed. note: Our special-guest blogger from last Halloween, returns.]

Hi.

Marlowe here. I is chocolate "rescue" lab who pawed blog last year about Mini Butterscotch Apples. Dad said to leave a computer web internets link to remind you so I do now here goes make way: www.moveablefeast.me/blog/mini-butterscotch-apples. He also says I says to reminds you to click ad links so we have more money for treats. Also says he hopes I do not eat too many minty-breath treats at one time, like that day I did and trew up so much he called me Shamrock Shake for month. I not know what that mean.

Today I has a sad because Mom go away for while (in dog weeks this will suck) to do human things and leave me with Dad, who cooks like a cat. While Mom gone I hope he do not overdose on cheeseburgers and shame.

Luckily he like all varieties of healthy greens, so for side dishes Mom often make sautéed leafy greens like spinach, Swiss chard, kale, collard and mustard greens, or bok choy. Dad say primary care physician appreciate. What. Ever.

Mom say this original dish can't be more easier to prepare, five whole minutes (35 if you is dog), and can be served as a side or main. Also Dad say use bullet points hey me no know how slow down I bite you:

Use whatever creamy white bean you like.
This would be exceptional over a giant baked olive oil slicked crouton or thick toasted bread.
Wonderful as a side to pizza, fish, meats.
This will be last post for a couple weeks. Will resume in early June.

In closing, please enjoy, and I now go enjoy NBA finals with Dad. Me no fear no deer or dinosaur from Canada. Go Warriors. #DubNation

Number of servings: 2 as a main, 4 as side

Ingredients

¾ cup dry sherry (or dry white wine)
3 garlic cloves, thinly sliced
½ tsp. kosher salt
¼ tsp. crushed red pepper flakes
1 bunch Tuscan kale (aka Dino), ribs and stems removed, cut into 2-3 inch pieces
1 15.5 ounce can giant corona or cannellini beans, rinsed (Mom used a 12.7 ounce jar of corona beans named Le conserve della nonna, it's Mom's favorite brand)
½ cup extra virgin olive oil, plus more for serving

Directions

Combine sherry, garlic, salt, red pepper flakes in a large sauté pan and bring to a boil. Add kale, cover pan, and cook, stirring occasionally, until greens are wilted, about 2 minutes.
Mix in beans and ½ cup extra virgin olive oil and simmer, uncovered, until beans are warmed through, about 2-3 minutes.
To serve, spoon kale mixture and sauce into bowls. Drizzle with a little extra virgin olive oil.
Pet me and give scritches, you fool. [Ed. note: All right, all right!]

I worked on this all night.

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Salmon with Sriracha-Lime Sauce

5/12/2019

2 Comments

Does Mom like spice? From time to time, we like things spicy in our house [Ed. note: HEY NOW], and this healthy, delicious dish is so easy to make it screams "weeknight dinner." The slightly spicy-tart sauce is a perfect foil to the sweet salmon.

And really, if you're concerned about the spice level, don't be. The original recipe below is sumptuous as is, but since the BF and I sometimes like a little more heat [Ed. note: WHAT KIND OF BLOG IS THIS THEY'RE GONNA ADD A DISCLAIMER], we'll add more Sriracha next time.

This is so easy, you could make this for a Mother's Day brunch for 20, which in fact I am doing.

Happy Mother's Day!

PS: A year ago we gave Mom lots of cavities with these offerings:

Adapted from: SELF, April 2013 (Gwyneth Paltrow and Julia Turshen); Epicurious (source containing original article)
Number of servings: 4

Ingredients

Zest and juice of ½ lime
2 tablespoons maple syrup
1 ½ teaspoons Sriracha (use full 2 teaspoons if you want more heat)
½ teaspoon sea salt
1 ¼ pound salmon fillet, skin removed
2 tablespoons coarsely chopped cilantro
Optional toppings: pickled ginger

Directions

Preheat oven to 425 °F.
In a bowl, whisk lime zest, juice, maple syrup, Sriracha and salt.
Place salmon in a baking dish lined with foil or parchment paper. Pour mixture over top.
Roast until cooked through and flaky, 15 minutes. Sprinkle with cilantro and serve.

2 Comments

Avocado Tostadas with Pickled Onion and Jalapeños

5/4/2019

3 Comments

Something about watching the BF's expression go from "Vegan, really?" to "Yes I would like forty more of these, thank you" does my heart good. [Ed. note: These kind of surprises are the best.]

Actually made these for the first time last August, and wondered why I'd waited so long to try them. Cinco de Mayo provides a perfect excuse to bring them out again, and will hopefully give you a healthy, vegan, gluten-free option should you be hosting family and friends for the holiday, or any day!

PS: A year ago we were watching the Golden State Warriors in the middle of a playoff run (tonight they're headed into Houston for a game against the Rockets) [Ed. note and game recap 5/5: DAMMIT], and we had a bit of fun with some coconut curry shrimp dedicated to one Wardell Stephen Curry II. www.moveablefeast.me/blog/three-point-coconut-curry-shrimp

Adapted from: Jessica Seinfeld (jessicaseinfeld.com/)
Number of servings: 2-4 depending on how hungry you are

Ingredients
Pickled onion and Jalapeños

1 cup white vinegar
¼ cup sugar
Pinch kosher salt
8 stems fresh cilantro, smashed
1 medium red onion, thinly sliced
2 jalapeños, thinly sliced

Tostadas

4 corn tortillas
Canola oil for frying
16 cherry tomatoes, quartered
1 ear corn
1 cup guacamole or 1 sliced avocado
Fresh cilantro leaves

Directions
Pickled Onion & Jalapeños

In a small saucepan, combine vinegar, sugar, and salt over medium-high heat. Gently smash the cilantro stems with your measuring cup and add to saucepan. Bring to a boil then stir until sugar is dissolved, about 30 seconds.
Thinly slice the onion and jalapeños and put into a medium glass bowl (separating the onion rings). Pour liquid over onion and jalapeños, use tongs to toss. Let cool to room temperature [Ed. note: ROOM TEMPERATURE], tossing every so often. Transfer to a container to refrigerate until ready to use (up to one week).

Tostadas

In a small skillet, pour in about ¼ inch of oil and warm over medium heat. One at a time, cook the tortillas, turning half way through, until golden brown and crisp, about 2 minutes. Transfer to a paper-towel-lined plate.
Quarter the tomatoes. Hold the ear of corn upright in a large bowl. Use serrated knife to shave off the kernels.
Dividing evenly, spread guacamole over tortillas. Top with tomatoes, corn, and as much of the pickled onion and jalapeño as you like. Scatter the cilantro leaves over the tops and serve.

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Feast Mode

Sautéed White Beans with Kale

Salmon with Sriracha-Lime Sauce

Avocado Tostadas with Pickled Onion and Jalapeños

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