{companions} Kale Kale Rock N ROll

What can I say .... he says it all!

OK this connection is weak ... I grant you that.

But the words rhymed and hey - its Chuck Berry.

Classic - basic - always good for you!

Today I give you a Braised Kale with Cream ... I think Chuck would approve!

I have been intrigued with Kale and all of the hearty winter greens for some time now. You see them everywhere ... you know they are good for you. I mean its a superfood - antioxidant, vit A, beta carotene, calcium, iron... so time to dive in to all that goodness!

Braised Kale with Cream by ann west

2 big bunches of washed kale (or any other hearty green would do)

3 cloves garlic - crushed and chopped

chopped onion if you have it

splash of sherry vinegar

salt & pepper

2-3 table spoons of cream

olive oil

Really it is that simple. Cut your greens up. Ours weren't quite cut enough. The stems stay quite crunchy. Heat up some olive oil and add your garlic and get the smells - a - smelling. (onion too if you are using it). Toss in your kale stir and cover. You want your heat at least at medium. Now every two minutes or so give it a stir. It will take 10 - 15 minutes to start the real wilting process.

Oh Oh wait it is time to give hail! Now put on your Chuck Berry and be inspired!

It is time for that yummy brown braising to happen. When you see a few stems start to brown you are almost done. Keep stirring, covering and browning until you are there. Then add a splash of the vinegar a healthy pinch or two of salt and pepper to taste. When that is mixed in then add your cream and let heat. Now you are done and ready to enjoy. (my kids ate this too! They were so fascinated when we told them that is was a super food - go figure)

If you want to be healthier - leave the cream out. The kale was delicious right before I added it!

Hail the Kale!

{companions} corn flan

Knee high by July ... well that is what my native Hoosier husband says anyway. Corn has been so good this year. Big ears, juicy and plentiful. When I was in Indiana corn season seemed to last forever. It was so good and so sweet.

(ok this post would be really great if I had a field of knee high corn but I had to make do!)

My mother grew up in Indiana and her father loved corn. In fact they had a victory garden that they basically lived off of. He was practical and conservative. She ate a lot of corn! She doesn't prefer it so much today but I love it. And my kids too!

Personally I like corn right from the cob. Grilled with some salt ok, yes and some butter. But it is so good. I like it in salad, salsas, as a garnish or as a dish. But I wanted to push myself a little and decided to get all fancy and make a corn flan. Now it sounds fancy - but it is EASY, friends really easy. Milk, eggs, a bit of sugar and that is it!

If you like corn and hanker for a little something different give this a go and see what you think. Kids and adults liked it in my household. And my son poured some maple syrup on it for breakfast the next day. Brilliant!

corn flan by ann west

3 cups whole milk

3 tbls sugar

4 eggs

2 egg yolks

4 ears corn (I think you can use frozen too!) Cooked and cut from the cob

Can you believe that is it? Ok so here is what you do...

I used an 8in pie plate. Once you have cooked the corn pulse it in a food processor with 1 cup of the milk. In a sauce pan heat the remaining 2 cups milk and sugar in a sauce pan. Whisk the eggs and yolks in another bowl. Pour the hot milk into the eggs while stirring. Push the corn/milk mix through a sieve and into the milk egg mixture. I added a large scoop of the solids that were remaining and tossed the rest. Add a pinch or two of salt and some pepper. Pour the milk/corn mix into the pie plate and place in a pan which you can fill 1/2 the way up with water. (although I have used the water bath I wonder if you really need it). Place in a 350 degree oven for 30 minutes or until set. enjoy!

The only thing I would change is what I served it with. I think next time I would serve it with some seared scallops or a lovely fish. It was a bit delicate for the beef!

{rise 'n shine} best biscuits ever!

My mother found this recipe ... where I am not sure. But the title does not mislead. These are the best biscuits ever. Light, fluffy, buttery .... delicious!

My mother is a pro at serving the yummiest breakfasts. They are simple but wonderful. Like biscuits, bacon and fresh fruit, or poached egg with a buttered english muffin, a hearty oatmeal with granola and yogurt. Simple and wonderful. When we are out at her place everyone is up early. There are no drapes and that wonderful colorado sun shines in around 6:00 a.m. If you get up you are sure to see the wild life roaming around. Some deer out by the salt lick... elk in the front with the mountain behind them or maybe a black bear by the pond. The last time we were there my son almost stepped on a baby deer. The tiniest deer I have ever seen ... with spots all curled into a ball - beautiful and delicate. She has seen a mountain lion (which truly terrifies me), rattle snake, fox, and coyote. It's her paradise!

A warm biscuit will always remind me of my mother. A giver. Someone who loves to give you something warn and satisfying to start the day of exploring. What a way to start a day ... thanks mom!

best biscuits ever by mom

Preheat you oven to 500 degrees!

2 cups flour

3 tsp baking powder

1 tsp sugar

1/2 tsp baking soda

1/2 tsp salt

5 tbls unsalted butter

3/4 cup buttermilk plus 2 tbls

Mix your dry ingredients in a bowl. Slice your butter into your dry ingredients and use a cutting tool to incorporate the butter. Add your buttermilk and your dough should begin to come together. DON"T over work the dough. The less you handle the dough the fluffier your biscuits will be. Press the dough onto a cutting board and cut into rounds. Bake at 500 for 8 minutes. Serve hot!

ps. Pictured above I poured some of the yummy blackberry syrup (see below) on the biscuits and add some fresh berries. wonderful. Or here is a recipe for jam too!

Hmmmmm someone agrees!

enjoy!

{nibble} peachy peppers

Just in case you missed this over at amy and ann.... peaches are still really good right now!

So I figure since I live in Texas I should at least give the peach its due. Peaches are one of my favorite fruits (don't I say that about all the fruits come to think of it?) But really. A truly good - just ripe peach ... hard to beat.

In Texas this year, I hear it is suppose to be a "bumper" crop. That - for us lay people - means a good year for peaches. Oh I can't wait.... peach pie (a must), peach preserves, some peach salsa, peach ice cream, peaches in salad. There are just so many ways to celebrate the peach.

But really. When they are ripe, at room temp and you bite into one... and the juice is just running down your arm. Oh... and your tempted to lick it off because it is sooooo sweet and good. Now that is the way to eat a peach!

But just in case you want to expand your horizons... here I have married the heat of jalapeno, with the coolness of cream cheese and the sweetness of the peach and of course the bacon ... well it speaks for itself.

peach jalapeno poppers by ann west

6 -12 jalapenos

8 oz cream cheese

handful of chopped cilantro

pinch or two of smoked paprika

applewood smoked bacon

1-2 peaches (slightly firm) peeled and sliced

preheat oven to 375 degree. Mix the cream cheese with the paprika and chopped cilantro. Slice the jalapeno length wise and again across the top and deseed and devein. Stuff the jalapeno with the cream cheese mixture and one slice of peach. Wrap in bacon and skewer with tooth pick. Place all of the stuffed peppers on a baking sheet lined with foil and cook in oven for 30 minutes or until done.

enjoy!

{nibble} simple avocado

Just looking at this amazing fruit makes me smile. First the beautiful colors - the vast contrast between the dark skin and its bumpy texture to the vibrant green and bright, yellow, soft and creamy middle to the warm brown, firm seed. Really just take a look.

Sometimes simple is best or at least really really good.

Now the first time I had an avocado I was in pre-school. WOW it must have made such an impression. The teacher served it sliced with some miracle whip salad dressing. I thought I was so adult because I actually liked it. In fact this experience might have begun my long climb to adoring food. The simple avocado ... I can't think of a better introduction!

simple avocado appetizer by ann west

2 firm-ripe avocados chunked

good olive oil

kosher salt

cracked pepper

I am not even giving instructions because you know what to do. Every time I serve this everyone loves it. enjoy!

{companions} broccoli salad

It is time to give a shout out to YORK, PA. That is where my hubby and I first started our life together. Here is the short version of how we ended up starting our life in York...

There I was ready plant my feet in Chicago, and my husband was transfered to Detroit. After a few visits I thought - hey I can do this. So I was set for the motor city... then 2 months before we are to be married he gets transfered to ... York, PA. YORK, PA where is that? And I have never lived on the East Coast and ...Worry, worry, worry!

What I thought would be a dull experience, since York was so much smaller than Detroit and Chicago, turned out to be a wonderful experience! We made great friends, who by the way loved to cook! All said and done it was the best way for us to start our marriage!

If you are ever in YORK, you must with out a doubt check out their farmers market. It puts every other one I have EVER seen to shame. It had every baked good you can imagine (the Pennsylvania Dutch are known for that) - my personal favorite was the extra rolled pie dough sprinkled generously with cinnamon sugar. YUM!

I can't remember which local joint had the broccoli salad - I just remember it being fabulous. Sweet with onion, I think theirs had a bit of bacon too. Well we know how I feel about bacon.

This isn't even a take on the one I had, but it was the inspiration for my salad and took me back to a good ole time!

broccoli salad by ann west

1-2 heads of fresh broccoli cut near the florets

1/2 red onion - diced very fine

1/2 cup sunflower seeds

chopped fresh cilantro

lime juice

sesame oil

dash or two of soy sauce

ground pepper

1-2 tbls mayo

1 tsp sugar or honey

Cut the broccoli, add the onion and seeds. Mix the remaining ingredients until you like the flavor. It should be runny. (this isn't a real mayo heavy salad). Toss and let sit. Enjoy!

{companions} a spin on sauteed spinach

It has been a tough week over here. This sunny flower lifts me. This side dish lifts me to. It is healthy and so good.

I was planning on making some sauteed garlic spinach. I decided to add a few ingredients so I wouldn't have to make a separate starch. It was delicious!

sauteed spinach deluxe by ann west

add olive oil & garlic to a pan and saute.

Add rough chopped tomatoes and saute for another minute or so. Add your spinach. Again saute 2 - 3 minutes. Then add croutons. Toss add salt and pepper and a sprinkle of parmesan and you are done. Now how easy is that?

This is what I served with my turkey loaf over at amy and ann!

{companions} roasted veggies

roasted veggies.... can't get enough of them.

cookie sheet

olive oil

salt pepper

375 degree oven

Yum!

{menu ideas} healthy and hearty

grilled chicken, lentils and a light caesar salad by ann west

Moms in town and she is always inspires me to eat healthy. Her new kick is veggies in the morning on whole wheat toast. Ok I am not sure I am ready for that but I love how enthusiastic she is about eating well. See I am still learning by example from her!

Our first meal together was grilled chicken, lentils and a light ceasar salad. It was delicious and hearty. My youngest even exclaimed, "ohh I love lentils." If you can get your kids to try them... they will like them. I promise.

Here are the recipes for our dinner.

lenitls

click here!

grilled chicken

we marinated this chicken in lemon olive oil and some rosemary, salt and pepper and grilled it.

caesar salad

heart of romaine and parm with a light dressing.

Mix 1/3 cup olive oil, juice of one lemon, garlic, 1 tsp anchovy paste, dash or 2 of worcestershire sauce, salt and pepper to taste.

As our piggyback meal we are going to add some yummy spicy sausage to the lentils and serve them with a salad and some tortillas tonight!

{just for you} honey-preserved meyer lemons

I am at it again. This is going to be my year of jarring-up, pickling, and preserving, I tell you. Jams, jellies, pickles. The citrus right now is so beautiful. I stumbled upon some meyer lemons the other day and bought them. I love meyer lemons. Then I remembered a recipe that I wrote down about preserving clementines. I changed it a bit added those lemons and a touch of thyme and voila.

honey-preserved meyer lemons by ann west

1 cup honey

3/4 cup sugar

3/4 cup water

1 small cinnamon stick

4-5 meyer lemons (seeded)

fresh thyme

Bring the water, honey, sugar and cinnamon stick to a boil. Gently add your meyer lemons and a few sprigs of thyme. Cover and simmer for 8 minutes or so. Remove it from the heat and cover and let sit for 8 hours or so.

Gently spoon the lemons into your preserves jar. Bring the leftover syrup back to a boil for 3 minutes or so. Then pour over the lemons. (you might want to add another spring of thyme. Let cool to room temp, seal and put in refrigerate for a week. Should last for up to 3 months.

Now the question is what do you do with meyer lemon syrup???? Drizzle it over goat cheese or a brie, black berries, add it to a drink, glaze a ham, lemon chicken.... I don't know. Maybe just look at that wonderful yellow color and feel happy! enjoy.

Would make a great gift!

{companions} roasted eggplant

I have always wanted to paint a room, or maybe just a wall the color of eggplant. The color of eggplant is the most beautiful deep purple with hints of blue and brown. I can just imagine a small room with windows and this high gloss eggplant paint. Artwork would look amazing. Maybe I will just have to settle for some great napkins or just a great dish of roasted eggplant. Isn't nature amazing? Colors of eggplant, pumpkin, beets... really amazing!

roasted eggplant by ann west [an amy twomey inspiration]

1 or 2 eggplants

olive oil

salt

red pepper flakes

pepper

sprinkle of parm

slice the eggplant and let it sweat on paper towels. Oil your baking sheet and drizzle oil on the eggplants. Sprinkle with the spices and roast in a 400 degree oven for 20-30 min. or until done - the eggplant should be brown and crispy.

Amy turned me onto roasting the eggplant - thanks Amy. I had this with rice but I think a side of roasted tomatoes along with it would be awesome!

cheers.

{companions} pinto beans!

I have a pantry full of stuff. You know the grocery store impulse buy. "oooohhh, I think I will make pinto beans this week." and 4 months later there they sit. Well this month I am working through my pantry and my freezer. I think I learned this from my mother. Stock up. Be prepared. Well... let me tell you I am stocked and ready!

I love pinto beans. Hearty, warm a tried and true comfort food. Tonight I am simple going to make some rice, have a big salad and serve them with some tortillas for the kids. I think I might even have an avocado and some cilantro to garnish with. I hope you enjoy!

pintos by ann west

1 package dried pinto beans

1 onion diced

3-4 cloves garlic, crushed and chopped

1 jalapeno - if you have it

2 quarts chicken broth

1 - 2 tsp dried oregano

2 bay leaves

1 - 2 tbls red wine vinegar - or any vinegar you might have

2 tbls tomato paste

salt & pepper

dash of cayenne

Rinse your beans well. (no one wants a gritty pinto - yikes) Place them in a bowl and either soak overnight in water or do the quick soak method with boiling water (check the package). I think you let them sit for one hour or so. Chop your onion and garlic and saute it in 2 - 3 tbls olive oil until tender. Dump your beans into the pot. Slice your jalapeno and put it in the pot with the bay leaves too. Cover the beans with the broth until the liquid is about 1/2 to 1 inch over the beans. Bring to a boil and then reduce to a simmer for 1 hour or so - lid on. You can tell when they are done by there skin. They all get that beautiful opaque pink look to them. (check your liquid and keep it right at the level of the beans.

Add your spices: oregano 1 - 2 tsp, 1-2 tbls vinegar, 2 tbls tomato paste, salt and pepper to taste. I also add a dash or 2 ok maybe 3 of cayenne. Make it how you like it and then cook it for another 45 min to and hour - with the lid off (this helps thicken the stock). Serve as a main or a side and enjoy!

snap shot: Pinto beans always make me think of the Wild West. and that always makes me think of pinto horses. I didn't have a photo of a paint but only of this rather gentrified quarter horse. As my daughter and cousins were washing him he was sneezing out the water. Aren't animals great!

{companions} citrus for the season

I was at the market to day and was overwhelmed with the wonderful colors and varieties there are right now. I couldn't help myself I had to pick up some of the beautiful varities. Top left are pink variegated lemons, top right pink grapefruit, bottom left these outrageous kumquats and to their right good old beautiful lemons. Now what to make????? hmmmm?

pink variegated lemons... I just might have to slice them and float them in water.

grapefruit ... a sauce. Fresh grapefruit juice some sugar and champagne, maybe some corn syrup if it need some thickness. pour it over a gouda cheese, or over fresh berries, or maybe with some pound cake perhaps. a sorbet sounds good too.

kumquats ... one of my favorite salads. greens, with spinach. toasted slivered almonds, slivered green onions, cubes of cream cheese, and slivered kumquats. mix canola oil, lemon juice or orange juice and some sugar. salt and pepper to taste. I love this wonderful citrus salad.

lemons ... so many options. lemonade, lemon and green beans, lemon mousse, lemon bars, lemon sorbet, lemon creme cookies, lemon chicken, lemon meringue pie - so many options. how about some lemon aioli. crushed garlic, real mayo, lemon juice, salt and pepper. This with fried green tomatoes or with a steamed artichoke to die for!

enjoy!

{food talk} eating strategy & roasted veggies with polenta

Tis the season and all that. One thing on my mind is how I can navigate all the food spendors of this season without packing on a quick 10 lbs. As you know by now I love food and the holidays are brimming with opportunities to rediscover food memories and taste new and exciting combos. So depriving myself the entire season, in my opinion, is neither necessary or an option. But I am realistic. The season can have its price ... So here is my strategy for the season.

1. Eat healthy when I can. Basically every chance I have to eat well balanced and nutrionally sound I should.
2. Determine what I want to splurge on and plan for it. ( Going out, cookies at home, artichoke dip at the neighbors open house) I am going to be strategic and "bank up" (meaning cut back a few days before so the splurge doesn't hurt so much)
3. Beef up the exercise. Walk, run, play basketball with the kids. Take the opportunities that present themselves. (The girls I run with and I are mixing it up this season and taking a 6 week boot camp class - fun!)

Ok those are my 3 basic strategies ... what are yours?

roasted veggies and polenta by ann west

this is a great way to have plenty of flavor and feel great about what you are eating. enjoy.

veggies of all types work so pick your favorite: asparagus, leeks, onions, beets, carrots, califlower etc... etc... etc..

toss with olive oil and red pepper flakes and roast in the oven at 375 for 30 minutes. You can roast your polenta too or just pan sear it with some pam. Sprinkle with just a bit of cheese and salt and pepper.

Thanks to amy for posting some great {shredding lbs} recipes on her blog i am celiac and keeping me in focus!!!

{thanksgiving favorites} - brussel sprouts with pancetta & a simple salad

All the kids fill their plates... each with a little bit of family memories resting on their china. They make their way to the table. Oh that first bite... what do you choose? A little turkey with gravy and some mash on top or stuffing with a little cranberry?

I remember being excited for all the delicious dishes of the Thanksgiving meal. What was great is that I could count on them year after year. Isn't that what makes the Thanksgiving meal so special. That you can count on that good old bird being crisp and slightly salty on the outside and juicy on the inside. You can count on those yummy mash potatoes (like velvet) sliding down to your tummy. The tart cranberries. The herb filled stuffing. The buttery light as air rolls. And the pie ... the last and so perfect.

Ok well - not all Thanksgiving meals turn out so great but for the most part they are divine. These dishes are nurtured by their creator ... Aunt Wilma's rolls, Aunt Lynnies stuffing, Kitty's scalloped oysters, Bev's irresistible bird and pie's. It is the tradition of gathering around a table, feeling special and just being thankful to be there with people you love. Every week I hope to take just a nano bit of that spirit and give it to my family. I really do love Thanksgiving!

...

I am not sure I am known for any one item (I might need to work on that) but here are two of my newer additions to the meal, shredded brussels sprouts and a simple salad. The sprouts were adapted from a recipe my good friend Rennee brought to my house one night. A new spin on the not so popular sprout - my kids will eat these. The salad .. well I really can't go a meal without one. This salad is a great way to cut through all the butter and riches of the meal. Perhaps you will try something new this year... then again I say don't mess with a good thing.

enjoy!

Shredded brussels sprouts with pancetta by ann west

1 1/2 lb of brussels sprouts

6 oz pancetta, diced

1 shallot diced fin

1 head radicchio - sliced into slivers

1/4 cup chicken stock - may need a little more

a little butter

salt

pepper

fresh thyme

In your food processor with a slicer attachment, slice the brussels sprouts into a "slaw". Set aside. In a skillet heat olive oil and saute pancetta, drain the pan and set the pancetta aside. In the same skillet saute the shallots and thyme and add to the pancetta. Add just a bit of chickent broth to scape the pan and pour over pancetta mix. Wipe out your skillet add some more olive oil and start to saute your sliced sprouts (if they start to stick to the pan add some broth) {I don't like adding too much because I like this sauteed rather than steamed}. When they begin to get soft add you radicchio and shallot/pancetta mixture. Heat until the radicchio is just wilted. Add a pat of butter and season with salt & pepper. enjoy!

Simple Salad by ann west

butter lettuce

green onion - green parts only sliced vertically and soaked in ice water

pomegranate seeds

canola or grape seed oil

lemon juice

tsp or so of sugar

salt and pepper

This dressing is a personal preference thing. Some like it very tart other a little more sweet so adjust to where your taste prefer.