Italian Burrito

I know what you are thinking..."That is the worst name."  Italian Burrito.  It doesn't sound, exactly, fancy.  I spent some time (about 3 minutes) pondering the best name for this.  Then, I stopped spending time pondering the name and ended up with Italian Burrito.

The only reason that I am fretting is...this is one of my favorite things I have had in a while.  And the name definitely belittles how amazing this is.

Let me paint you a picture (©mametown).  This is a wrap filled with Israeli couscous (i.e. pasta), sautéed eggplant, garlicky kale, roasted bell peppers, topped with a little shredded mozzarella cheese, marinara sauce, and grated parmesan.  It you want a meal that is healthy but also not really, this is the meal for you.

Warning.  I made the marinara from tomatoes I grew and roasted the peppers from our CSA.  I have been shoveling so many raw tomatoes in my face over the course of the summer that I am now forced to cook them.  The eggplant and kale came in our CSA this week too.  So did the garlic.

Scot has a saying that I don't think I have shared yet on foodforscot.  If something is really good, he says it is a "knock out home run."  He says that but not as a joke.  He has said it long before he became a dad, but now all the pieces are starting to fit together.

Ok, well, he actually didn't call this dish a knock out, home run.  But that is because I ruined it.  I made this one night that Scot was working late.  I made it and ate it after baby bed time.  And THEN Scot came home and I made him one.  I always try to let Scot form his own opinion on a meal before giving him my opinion because he is a people pleaser and heavily influenced by my superb taste buds.  This time, though, I was scarfing it down when he walked in and I said something like, "OMG, this is the best thing ever."  In other words, knock out home run.

Italian Burrito
by foodforscot

1 eggplant (I used Rosa Bianca)
1 cup Israeli couscous
1 bunch kale (I used Tuscano kale), washed, de-stemmed, and torn into pieces
1 clove of garlic, minced
1 bell pepper, roasted, peeled, seeded, and sliced
1 cup marinara
1 cup shredded mozzarella cheese
¼ cup grated parmesan
olive oil
salt
pepper
4 whole wheat burrito tortillas

Prepare all the separate burrito fillings.

First, slice the eggplant and lay out in a single layer on a kitchen towel. Sprinkle each slice with salt and let sit for 15 minutes or longer. Turn each slice over and salt the other side. Let sit for 15 minutes or longer, on the new side. Once the eggplant slices have released some water, use another kitchen towel to pat dry and wipe excess salt off.

In the meantime, combine the couscous with 2 cups of water and a dash of salt in a small saucepan. Bring to boil, remove lid, and let simmer until all the water has evaporated and couscous is tender. Remove from heat and set aside.

Dice eggplant into cubes and sauté in olive oil in a skillet over medium high heat. Cook for about 10 minutes, tossing occasionally. Remove from heat and set aside.

In the same pan over medium high heat, add some olive oil and the kale. Sauté for a few minutes until the kale has slightly wilted. Add the garlic and cook, stirring often, until the kale reaches desired cooked down-ness.

Assemble the burrito. Warm the tortilla over a gas burner, in the microwave, or in the oven so that is pliable. Top with couscous, kale, eggplant, and roasted peppers. Sprinkle some mozzarella cheese, spoon on some marinara, and sprinkle with parmesan. Wrap it up burrito style.

(Servings: 4, Prep time: 45 hr., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  10/10
Scot (taste):  9/10
Effort: 3/5
Dishwashing Effort:  3/5

Lemony Chicken with Cilantro and Kale

And welcome back to foodforscot's Indian kitchen.

This is a delicious chicken dish.  Packed full of lemon, ginger and cilantro.  I added a bunch of kale and it was wonderful.

Also, have you ever tried brown Basmati rice?  Do.  It is my favorite.  I even prefer it to white rice.  I get mine in the bulk section at Whole Foods, so I don't have a brand to recommend.

NOTE:  With these saucy chicken dishes, bone-in skinless chicken will be most delicious, however, you can really use whatever chicken cut you want.  This time I used boneless, skinless chicken thighs (cut into smallish pieces) and it was still real good.

Lemony Chicken with Cilantro and Kale

by Madhur Jaffrey, “Indian Cooking” with modifications by foodforscot

1 inch piece of fresh ginger, peeled and coarsely chopped

1 cup water

6 tbsp vegetable oil

2 ½ lbs of chicken pieces, skinned (bone in or not)

5 cloves garlic, peeled and very finely chopped

1 bunch of cilantro, very finely chopped

½-1 fresh, hot green chili, very finely chopped

1/4 tsp cayenne pepper

2 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

1 tsp kosher salt

2 tbsp lemon juice

1 bunch of kale, roughly chopped

Put the ginger and 4 tbsp water in the container of an electric blender.  Blend until you have a paste

Put the oil in a wide, heavy, preferably nonstick pan over medium-high heat.  When the oil is hot, put in as many chicken pieces as pan will hold in a single layer, and brown on both sides. Remove the chicken pieces with a slotted spoon and put them in a bowl. Brown all the chicken pieces this way.

Add the garlic to the hot oil. As soon as the pieces turn a medium-brown color, turn heat to medium and pour in the ginger paste. Stir-fry it for a minute. Now add the fresh coriander, jalapeno, cayenne, cumin, coriander, turmeric, and salt. Stir and cook for a minute.

Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken bowl. Add 2/3 c. water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 15 minutes.

Turn the chicken pieces over and add the kale. Cover again and cook another 10 to 15 minutes or until the chicken is tender and kale has wilted. If the sauce is too thin, uncover the pan and boil some of it away over a slightly higher heat.  Serve with Spiced Brown Basmati Rice (recipe below).

(Servings:  6, Prep time;  20 min., Cook time:  40 min., Difficulty:  Easy) 

Spiced Brown Basmati Rice

by Madhur Jaffrey, “Indian Cooking” with modifications by foodforscot

2 cups brown basmati rice

5 cups water

3 tbsp vegetable oil

1 small onion, finely chopped

1/2 fresh, hot green chili, minced

1/2 tsp garlic, minced

1/2 tsp garam masala

1 tsp salt

2 2/3 cups chicken stock

Put the rice in a bowl. Wash it in several changes of water.  Drain.  Pour 5 cups of water over the rice and let it soak for 30 minutes. Let it drain in a strainer for 20 minutes.

Put the oil in a heavy-bottomed pot and set over medium heat. When hot, add the onion and fry, stirring often, until the onion has browned lightly. Add the rice, chili, garlic, garam masala and salt. Stir gently for about 4 minutes. If the rice begins to stick to the bottom of the pan, turn down the heat slightly. Pour in the stock and bring to a boil. Cover with a tight-fitting lid, turn the heat to very low and cook for 25 minutes.


Printable Version


foodforscot Ratings:


Shanon (taste):  9/10
Scot (taste):  8/10
Effort:  3/5
Dishwashing Effort:  3/5

Salmon with Sautéed Kale and Cranberries

Here is another random meal I made right after Thanksgiving (Food from Me to You...what an awful name for a series).  I often make a piece of fish and we eat it over some veggie medley like this.  I don't even want to talk about the fact that I put goat cheese on this.  But I do because I actually think it is a vital component.  Anytime I eat something sweet, I need to like kick it in the face with something either creamy or super savory and salty.  And the bitter greens and tart/sweet cranberries paired with silky salmon and goat cheese from heaven is crazy good.  

In general, when I am in a hurry and just want to whip something up, I almost always turn to 1-3 of these ingredients:

1.  Kale

2.  Goat Cheese

3.  Fish

Eating a piece of well cooked salmon is always a highlight of my weekly meals.  All these photos are so ugly, but life really does go on.  

2012 foodforscot Kitchen Tip:  Learn to cook fish properly by practicing.  Cook fish once a month until you make one night and declare it the best fish you have ever ate.  Succulence.   

Salmon with Sautéed Kale and Cranberries

2 salmon fillets (skin on or off, I like the crispy skin)

olive oil

salt and pepper

Herb butter (or butter + some fresh or dry herbs)

1 bunch of kale, clear, dried and roughly chopped

A large handful of cranberries

Goat cheese, crumbled

Put olive oil in small non-stick sauté pan and preheat over medium/medium-high heat. Season salmon with salt and pepper on both sides. Sear each side until crisp (if the skin is on, I do skin side first). While on second side, add herb butter and baste the salmon fillets while they finish cooking. You can easily see when fish is done by just keep an eye on the side view. When there is no dark pink (or very little dark pink) left, just stop.

In a separate skillet, add some more oil and put over medium/medium-high heat. Add kale and wilt down for about 15 minutes, stirring often. Add cranberries and cook until they have burst and are cooked down, about 10 minutes. Season with salt and pepper.

Serve each salmon fillet over the cranberry kale mixture. Top with crumbled goat cheese.

(Servings: 2, Prep time: 10 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Scot (taste):  8/10

Shanon (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Kale, Tomato and Goat Cheese Twice Baked Potato

Day 164 in this new city and I still don't remember how to get from my house to the grocery store.  Unfortunately, that is not a joke.  Being an idiot is a constant struggle.

I am doing a new thing here on foodforscot.  It probably won't change your life.  But if it does, it might make be feel a little better about being navigationally challenged.  

I have been stocking up recipe after recipe (aka photo after photo) of all these meals I have made over the past 5-6 crazy months of my life.  I haven't posted them because many of them are "ideas" rather than recipes.  And I am lazy!  They are just things I whip up when I don't want to recipe test and just want to cook and eat without figuring out how much of this and how much of that and how long for this, etc.  So...stay tuned for weird, random, maybe overly obvious meals, recipes and ideas.  I don't know how long this will last, but I hope for it to be frequent and fun.  Which is why I will call this series:

Food Ideas for You from Me 

First up in this series are these twice baked potatoes.  You may know/remember my thing with baked potatoes.  But can I just re-iterate that a good baked potato can seriously make you feel like all is right in the world.  It has to be the most under-rated potato side.  Even I, the number one fan of the baked potato, sometimes discriminate.  I usually stuff them with steamed broccoli, cheese and/or bacon, but this kale, tomato and goat cheese version is amazing.  Make sure you respect the preparation of the baked potato.  The key to a good baked potato is to really scrub the potato skin so that it is super clean.  Because when it is oiled and sprinkled with salt and pepper before baking, it makes the most delicious crispy skin to enjoy.  If you make a good baked potato or twice baked potato, you will scarf down the entire things (including the skin).  

PS:  I have been pretty good about updating the recipe index, sometimes it is 1-6 recipes behind.  I updated the weeknight meals tab with a few things last night.  I still have a few more things to add, but will continue to update.  The restaurants tab is in need of some updating.  Fortunately and unfortunately, I have a LOT of new places to add.  

2012 foodforscot Kitchen Tip:  Keep a lot of kitchen towels around.  I probably have 30+.  Use them frequently.  Replace them frequently.  Use them to wipe down your cutting board, to dry produce, to wipe off your hands as you cook, to wipe off your knife, to wipe down your pan, etc.  I feel like for the longest time I skimped on my dish towel use (afraid of laundry maybe...?), but now I use one or two a day and it makes my time in the kitchen flow so much better.  Also, have a variety of types.  I like those thin white ones, thick towel-y ones, big ones, those hatch patter ones, etc.  All good for different things.  

Kale, Tomato and Goat Cheese Twice Baked Potato

3 baking potatoes

olive oil

2 ounces of goat cheese

3 tablespoons of butter

3 ounces of Monterey jack, shredded

1 bunch of kale, rinsed, dried, stems removed and chopped

1/2 pint of cherry tomatoes, halved

salt and pepper

Preheat oven to 400°F. Wash potatoes under water and scrub the skin clean. Takes about 2 minutes per potato. Completely dry the potatoes with a kitchen towel. Cover a baking sheet with foil. Place potatoes on baking sheet and pierce each potato several times with a fork. Liberally coat potatoes with olive oil and then sprinkle with salt and pepper. Bake in oven until fork tender. Usually takes about an hour for a medium sized potato.

While potatoes are baking, heat up some olive oil in a large skillet over medium high heat. Add chopped kale and cook for about 15 minutes until kale is cooked down and wilted. Season with salt and pepper, to taste.

Remove potatoes from oven and let cool slightly (or enough so that you can work with them…if you have hands of steel, start right away). It helps to cut them in half length-wise and let them sit for a few minutes to cool down. After the potatoes are sliced in half length-wise, scoop out the insides leaves about 1/4 inch of flesh and skin so that potatoes don’t fall apart. Mash together the potato insides, goat cheese, butter, some of the Monterey jack cheese (leave enough to top off the potato halves), and salt and pepper, to taste. After mixture is somewhat homogeneous, add the cooked kale and cherry tomatoes and fold to combine. Fill each of the six potato halves with the mixture and top with remaining Monterey jack cheese. Place back on baking sheet and bake for another 20-30 minutes, or until cheese is melted and slightly golden brown.

(Servings: 3-6, Prep time: 30 min., Cook time: 1.5 hrs., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  3/5

Dishwashing Effort:  2/5