FoodFash

Adventure Begins in the Kitchen

Spicy? Kale Yeah!

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Kale and I have been pals for quite some time.  Check out FoodFash circa January 2010 for some impressive kale stats and some not so impressive photos!

Tonight was my first kale in the kitchen sans recipe experience.

I’m pleased to report this recipe kicks some serious tail!

FoodFash’s Spicy Kale Pasta

1 Serving of Brown Rice Pasta

2 Tablespoons Olive Oil

3 Cloves Garlic, Crushed

Juice of 1/2 to 1 Whole Lemon

1/2-3/4 Teaspoons Red Pepper Flakes

1 Huge Handful Kale Leaves, Chopped

Salt & Pepper to Taste

Warm olive oil over medium heat and add garlic.  When the garlic is brown, add lemon juice, red pepper flakes, and kale.  I used a whole lemon and 3/4 teaspoon of red pepper flakes, but if you’re sensitive to either tartness or spice, reduce these quantities a bit.

When the kale is wilted and a tad crispy, add the brown rice pasta.

Stir until pasta is coated and serve.

Seeing that I have approximately two pounds of leftover kale that I refuse to let go to waste, I’m super stoked to make this recipe again.  I’m also wondering if halving the oil and ditching the pasta will make a tasty cold Kale salad…

Have a favorite kale recipe?  Do share!

Overnight Oats

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I’ve wanted to try overnight oats for quite some time now, but there was always a but.  But, I only have Irish oats on hand.  But, I really like my rushed breakfast of soy yogurt and ground flax.  But, when I actually have time to make breakfast, I want something eggy with avocado.

But there was no room for buts last night when I realized I forgot to purchase my weekly stash of soy yogurt.  And the odds of me waking up early on a Monday morning to make eggy goodness?  Slim to none, my friend.

I went straight to Oh She Glows for a simple, vegan-friendly recipe.

The only modification I made was using flax seeds instead of chia seeds.

I mashed, mixed, and stashed in the fridge.

All I could think about during my Monday morning meeting was digging into my breakfast experiment.  It was so worth the wait!

Consider me an official passenger on the overnight oats train!

Go Go Gadget Perfect Sandwich

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The instant a portobello mushroom sandwich comes into sight when browsing a menu, it’s a deal.  For reasons unknown, I was so intimidated by a homemade portobello steak that I deemed them a treat.

Similar story with roasted tomatoes.  Only recently discovering that I LOVE tomatoes as soon as the tangy funk disappears, I had never tried the roasted version on my own.  Attempting to tackle two unknowns during a one hour lunch break (cut short by the slowest train ever) could have been a tad too aggressive.

I go-go-gatcheted around my kitchen like I was last minute tidying up before a guest arrived.  Adrenaline pumping, stomach growling, clock racing.

I drizzled the tomatoes with olive oil, stuffed with crushed garlic, and sprinkled with salt and pepper.  Likewise, I drizzled the portobello cap with olive oil and balsamic vinegar.  There was no time for slow roasting…  I cranked up the heat to 500 degrees, flipped on convection, and prayed they’d finish before it was time to rush back to the office.

Meanwhile, I mixed mayo, fresh basil, lemon zest, and lemon juice together to mimic this sauce I fell fast in love with during my LA visit.

I slathered one side of homemade ciabatta bread with the mayo mix and covered the other side with baby spinach.  The lemon juice thinned the mayo out quite a bit, so it’s not nearly as coronary clog-esque as it appears!

Even though the veggies had no choice – I was so so late – they were ready.  Phew!  I slapped the sides together and basked in glory.  Did I really just make the sandwich of my dreams at a record pace?

Yes, yes I did.