Quickie Dinner

The holidays are going to be on us sooner than we expect.  That means zero time for anything.  In fact, I've gotta scoot to rehearsal so here is a fast and healthy dinner, ready in 15 minutes (or less)!

Whole Grain Penne with Kale, Black Olives, and Capers

Add some pine nuts at the end for a nutty bite!

16 oz whole grain penne
1 large bunch kale, stemmed and torn (about 8 cups)
1 medium shallot
1/3 cup oil cured black olives, pitted and halved
2 Tbl capers, drained
2 Tbl olive oil
2 cloves garlic, minced

juice of 1 lemon
pinch red pepper flakes
2 Tbl parsley, chopped

Bring a large pot of salted water to a boil and prepare pasta according to package directions (minus one minute).  Drain pasta, reserving 1 cup of the pasta water.

While pasta cooks, heat oil over medium flame and saute shallots until translucent, about 3 minutes.  Add garlic and cook for one minute.  Add olives and red pepper flakes and cook until heated through, about 3 minutes.  Add kale and toss to wilt, about 2 minutes.  Add capers, lemon juice, and pasta.  Stir in enough pasta water to finish wilting the kale and make a light sauce.  Adjust seasoning and serve.

Easy, peasy, cool breezey.

Pomegranates: The Great Stress Reliever

We've all heard that pomegranates are good for you, chock full of antioxidants and other healthy stuff and junk.  But the big question is, "How the [beep] do you get those seeds out?!"

Simple, my friend, you whack 'em out!

Yes, another wonderful benefit of pomegranates is they stand in for all of the frustrating people in your life as you beat the seeds right out of their pretty little hull.  Slice the fruit in half, and, with a wooden spoon, whack the red skin over a bowl.  Not only will you release those delicious seeds from their home, but you will release any tension you may have experienced from Maggie in tech support who, once again, lectured you on proper email etiquette or from that guy on the train with chronic halitosis who simply would not stop talking to you about hot tubs.

So, whack your way to a healthier and stress free new you with a little help from the pomegranate!

Pomegranate Couscous with Grilled Eggplant and Kale

An amazing combination of tart pomegranates, earthy eggplant, and a bright pop of kale.

1 2/3 cup pomegranate juice, divided
2/3 cup water
1 cup whole wheat Israeli couscous
2 cloves garlic, minced
Thyme bundle
1 Bay leaf
1 bunch kale, stemmed and shredded (about 3 cups)
5 baby eggplant
1/4 cup walnuts, toasted and coarsely chopped
1 cup fresh parsley
1/4 cup fresh mint
1 tsp kosher salt
1/2 tsp ground cumin
2 Tbl lemon juice
2 Tbl honey
3 Tbl olive oil
1 pomegranate, seeds removed

In a medium sauce pot, bring 1 1/3 cup pomegranate juice, water, garlic, thyme and bay to a rolling boil. Add couscous and stir.  Cover and reduce heat, stirring occasionally until couscous is fully cooked.  Set aside.

Slice baby eggplant into thin disks. Grill eggplant on a lightly oiled grill pan over medium high heat in batches, just until grill marks appear.  Combine salt and cumin.  As you remove them from the grill, lightly sprinkle each side with the salt mixture while eggplant is still warm. (If desired, reserve on eggplant and slice it lengthwise.  Grill and arrange as a garnish on top of the dish).

Remove stems from kale, tear leaves into smaller pieces, and place into a bowl.  Add a splash of pomegranate juice, 1 Tbl lemon juice, and a drizzle of olive oil.  Using your hands, "massage" the kale to break down the fibers.  Kale will turn a vibrant green and begin to smell like bananas (weird, no?).  In a separate bowl, whisk together remaining pomegranate and lemon juices and honey until combined.  While whisking, slowly drizzle in oil to taste.  Season with salt and pepper.

Add couscous, eggplant, walnuts, parsley, mint, and pomegranate seeds to the kale.  Toss well with the vinaigrette.  Garnish with a few grilled eggplant slices and pomegranate seeds.  Serve at room temperature.

A Raw Deal

As you know, I have been trying to eat healthier.  I love me some fruits and veggies. I've accepted quinoa into my life with open arms.  I live for my juicer, and I've even been able, for the most part, to abstain from cheese.  Or as I like to call is, "Nature's Candy."

I have embraced my new twigs and berries lifestyle.

However, the one thing that I can't really fully comprehend is the whole raw food movement.  I think I would miss the time over a saute pan or a stock pot taking in the delicious aromas that come from cooking.  What is a cold winter's night without a warm bowl of soup?  How can you resist a (black bean) burger?  Baked sweet potato fries? Strawberry rhubarb pie? Lasagna?!

However, I do understand that enjoying fruits and vegetables in their natural state maintains their vitamins and nutrients.  And, it's probably the healthier choice.  Someday, I may venture forth into the wacky world raw enchiladas and raw cupcakes (someone please explain this one to me).  But until that day, I will stick to enjoying some kale in its raw form.

Kale and Currant Salad with a Tarragon Honey Vinaigrette

Use this method as a base to improvise your own combinations.  Mangoes, oranges, fennel, slivered almonds, parsley, basil.  You get the idea. Play with your food!

2 large bunches of kale
1/2 cup carrots, grated
1/2 large red onion, thinly sliced
1/3 cup currants
1 lemon
1 tsp tarragon vinegar
1 clove garlic
2 Tbl fresh tarragon
3 Tbl honey
1/4 cup olive oil
salt 'n pepper to taste
pepitas or pine nuts to garnish

Remove stems from kale.  Grasp the stem, fold leaves over, and yank those suckers free!  Place leaves on top of one another and roll them into a "cigar".  Give them a coarse chop and transfer to a large bowl.  It will look like a TON of kale, but fear not!

Squeeze juice from one half of the lemon over leaves along with the vinegar, a splash of olive oil, and a sprinkle of salt.  With your hands, mash on the kale and squeeze it gently.  We are using the acid to help break down some of the fibers in the leaves.  The kale should reduce in volume by half, become bright green, and take on the slightest scent of bananas.  Crazy, no?

In a small bowl, whisk together the remaining lemon juice, garlic, and honey.  Slowly drizzle in the oil, whisking constantly to incorporate fully.  Add tarragon and season with salt and pepper.

Add carrots, currants, and onions to the kale.  Toss salad with dressing.  Cover bowl with plastic wrap and chill for at least 30 minutes.  When you are ready to serve, garnish salad with pepitas or pine nuts.