Cajun Steak Frites with Kale
This complete meal, from myrecieps.com, shows how kale pairs well with spicy, Cajun meat and crispy frites.
INGREDIENTS
Frites:
• 1 pound baking potatoes, cut lengthwise into 1/4-inch-thick strips
• 1 tablespoon olive oil
• 1 teaspoon hot sauce
• 3/4 teaspoon dried thyme
• 1/4 teaspoon garlic salt
Steak:
• (1-pound) flank steak, trimmed
• 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground cumin
• 1/8 teaspoon paprika
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground red pepper
Kale:
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 pound kale, stemmed and shredded
• 1/4 cup water
• 1 teaspoon red wine vinegar
• 1/4 teaspoon each of salt and freshly ground black pepper
DIRECTIONS
Preheat oven to 500°. To prepare frites, heat a large baking sheet in oven for 5 minutes. Combine potatoes, 1 tablespoon oil, and hot sauce in a large bowl. Add 3/4 teaspoon thyme and garlic salt; toss to combine. Remove preheated pan from oven. Coat pan with cooking spray. Arrange potatoes in a single layer on prepared pan. Bake at 500° for 40 minutes or until crisp, turning once after 20 minutes. Remove from oven; cover and keep warm. Preheat broiler. To prepare steak, let steak stand at room temperature for 15 minutes. Combine 1/4 teaspoon salt and next 8 ingredients (through 1/8 teaspoon black pepper); sprinkle both sides of steak with spice blend. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cover and let rest 5 minutes. Cut steak diagonally across grain into thin slices. To prepare kale, heat a large skillet over medium heat. Add 1 tablespoon oil and minced garlic; cook 1 minute, stirring constantly. Add kale and 1/4 cup water; cover and cook 5 minutes or until tender. Remove from heat; stir in vinegar and remaining ingredients. Arrange kale, steak and frites on each of 4 plates.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-06-18 09:29:522013-06-18 09:29:52Cajun Steak Frites with Kale
Crumb cakes might just be our favorite dessert, and adding blueberries takes this deliciously moist cake to another level. Fresh, local berries combined with a sweet crumbled cinnamon and brown sugar topping make this cake addictive. Variations of this cake have been featured on the foodnetwork.com, in the Barefoot Contessa, at Home cookbook and in the Cakes cookbook.
INGREDIENTS
For the streusel:
• 1/4 cup granulated sugar
• 1/3 cup light brown sugar, lightly packed
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 pound (1 stick) unsalted butter, melted
• 1 1/3 cups all-purpose flour
For the cake:
• 6 tablespoons unsalted butter, at room temperature (3/4 stick)
• 3/4 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon grated lemon zest
• 2/3 cup sour cream
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup fresh blueberries
• Confectioners’ sugar for sprinkling
DIRECTONS
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the streusel: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.
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Basil and Balsamic Beets
This Good Housekeeping recipe is a light but flavorful combination of fresh basil and beautiful beets!
INGREDIENTS
• 2 pound(s) beets
• 1 1/2 tablespoon(s) olive oil
• 2 tablespoon(s) chopped fresh basil
• 2 tablespoon(s) balsamic vinegar
• 1 tablespoon(s) brown sugar
DIRECTIONS
In 13″ by 9″ roasting pan, toss beets with olive oil. Roast in preheated 450 degrees F. oven 1 hour or until tender. Cool beets; peel and discard skins. Dice beets; toss with basil, balsamic vinegar, brown sugar. Add salt to taste, but not more than ¼ teaspoon.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-06-10 21:44:272013-06-10 21:44:27Basil and Balsamic Beets
Cajun Steak Frites with Kale
Cajun Steak Frites with Kale
This complete meal, from myrecieps.com, shows how kale pairs well with spicy, Cajun meat and crispy frites.
INGREDIENTS
Frites:
• 1 pound baking potatoes, cut lengthwise into 1/4-inch-thick strips
• 1 tablespoon olive oil
• 1 teaspoon hot sauce
• 3/4 teaspoon dried thyme
• 1/4 teaspoon garlic salt
Steak:
• (1-pound) flank steak, trimmed
• 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground cumin
• 1/8 teaspoon paprika
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground red pepper
Kale:
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 pound kale, stemmed and shredded
• 1/4 cup water
• 1 teaspoon red wine vinegar
• 1/4 teaspoon each of salt and freshly ground black pepper
DIRECTIONS
Preheat oven to 500°. To prepare frites, heat a large baking sheet in oven for 5 minutes. Combine potatoes, 1 tablespoon oil, and hot sauce in a large bowl. Add 3/4 teaspoon thyme and garlic salt; toss to combine. Remove preheated pan from oven. Coat pan with cooking spray. Arrange potatoes in a single layer on prepared pan. Bake at 500° for 40 minutes or until crisp, turning once after 20 minutes. Remove from oven; cover and keep warm. Preheat broiler. To prepare steak, let steak stand at room temperature for 15 minutes. Combine 1/4 teaspoon salt and next 8 ingredients (through 1/8 teaspoon black pepper); sprinkle both sides of steak with spice blend. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cover and let rest 5 minutes. Cut steak diagonally across grain into thin slices. To prepare kale, heat a large skillet over medium heat. Add 1 tablespoon oil and minced garlic; cook 1 minute, stirring constantly. Add kale and 1/4 cup water; cover and cook 5 minutes or until tender. Remove from heat; stir in vinegar and remaining ingredients. Arrange kale, steak and frites on each of 4 plates.
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Blueberry Crumb Cake
Blueberry Crumb Cake
Crumb cakes might just be our favorite dessert, and adding blueberries takes this deliciously moist cake to another level. Fresh, local berries combined with a sweet crumbled cinnamon and brown sugar topping make this cake addictive. Variations of this cake have been featured on the foodnetwork.com, in the Barefoot Contessa, at Home cookbook and in the Cakes cookbook.
INGREDIENTS
For the streusel:
• 1/4 cup granulated sugar
• 1/3 cup light brown sugar, lightly packed
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 pound (1 stick) unsalted butter, melted
• 1 1/3 cups all-purpose flour
For the cake:
• 6 tablespoons unsalted butter, at room temperature (3/4 stick)
• 3/4 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon grated lemon zest
• 2/3 cup sour cream
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup fresh blueberries
• Confectioners’ sugar for sprinkling
DIRECTONS
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the streusel: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.
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Basil and Balsamic Beets
Basil and Balsamic Beets
This Good Housekeeping recipe is a light but flavorful combination of fresh basil and beautiful beets!
INGREDIENTS
• 2 pound(s) beets
• 1 1/2 tablespoon(s) olive oil
• 2 tablespoon(s) chopped fresh basil
• 2 tablespoon(s) balsamic vinegar
• 1 tablespoon(s) brown sugar
DIRECTIONS
In 13″ by 9″ roasting pan, toss beets with olive oil. Roast in preheated 450 degrees F. oven 1 hour or until tender. Cool beets; peel and discard skins. Dice beets; toss with basil, balsamic vinegar, brown sugar. Add salt to taste, but not more than ¼ teaspoon.
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