I baked one whole chicken for dinner Friday, and there was enough for yesterday, and still some left over for today's lunch. I posted a baked chicken recipe back in September, this one may have been slightly different, but similar idea. I used some fresh lemon oregano and s&p as rub, carrots, bay leaf, and leek.
Here is the tasty kale recipe I made up today. I'm very pleased with this tasty dish, normally I just sautée kale in butter, sometimes with garlic, but this is way tastier.
Ingredients:
- butter
- garlic (I used one large clove of local garlic, which is much more flavourful than the Chinese import)
- slivered almonds
- caraway seeds
- cumin seeds
- s&p
- 4-5 plum (Roma) tomatoes
- bunch of kale
Melt butter in a pan, add garlic, slivered almonds, then diced tomatoes. I used 4 or 5 for 1 bunch of kale. In the mean time take a sweet potato, wash/ scrub and cube it, then steam it, this way it retains its shape and doesn't get mushy around the edges. Once the tomatoes have softened, add caraway and cumin seeds (crush them so they're more flavourful), s&p, stir, add kale, occasionally stir until it softens and shrinks. Add the steamed sweet potato, stir. Done. So tasty.
Very steamy.
What was left of the chicken. I love meat closest to the bone.
For dessert I made a raspberry custard tart. Last time I made pie (pecan), I made enough dough for three pies, so I froze two. I still have one in the freezer, and I keep thinking about a slice of pie I had a couple of years ago at The Pie Shack in Toronto. The pie was called autumn harvest, and it was made with peaches, plums and apples, and had a top crust. I'm thinking of making one with apples and plums and a crumble topping.
Enjoy!
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