Easy, Scrumptious Apple Dumpling Cobbler

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(Becky, the Mama.)

What is it about being snowed in that turns even makes even the most anti-cooking folks fire up the oven and don an apron? Here’s a recipe that is not only easy to make, and scrumptious,  but will make your house smell like Pure Love.

I know, I know… the last recipe I posted was an apple dessert, too.  But as you read in that post,  I had somehow purchased THREE  huge bags of apples and so, forgive me,  but since I am still up to my ears in apples…. here’s another  fabulous apple recipe I created that used up the last of my surplus.   You’ll take one bite and think, “Oh. My. Goodness. This tastes like my grandmother’s home-made apple dumplings.”  (And if you didn’t have an Apple Dumpling-Baking-Granny,  the Apple Dumplings at Cracker Barrel are a pretty close second.)

A few decades ago, my mother went through a spell of baking Apple Dumplings from a recipe in the red and white checked Better & Homes and Gardens Cookbook.  They were delicious!  People raved about them and begged for more.   But they were also a LOT of trouble.   For my taste they were also a little too sweet and there was too much pastry-to-apples ratio.

This recipe is ridiculously fast and easy and creates a just-right-sweet “cobbler” of apples that make their own “dumplin’ syrup” and is topped with just one flaky pastry crust (thank you Pillsbury for making this part simple, too). Serve warm with a dollop of vanilla ice cream and you’ll be in Apple Dumplin’ Gang Heaven.

One hint:  the only time-consuming part of this dish is peeling and chopping apples.  To make this effort go faster, conscript every able-bodied adult and child over 8 years-old to come in the kitchen and peel at least 2 apples each, while you do the chopping. Promise them they will be sweetly rewarded for their labor.

Finally, a little bit of fun news from “First Magazine for Women” (you will often see this at  grocery check-out counters).  Last week the editor of the magazine gave a lovely review for our book, Nourished.  Here’s a picture of the article:

First Collage

As long as you are huddled up inside eating dumplings this week you might as well buy a copy of our funny, uplifting, practical book to cozy up and read as well.  🙂  And our heart-felt thanks to those of you who have already read the book and perhaps posted a review on your blog or on Amazon or sent us a note or email.   We are soooo thankful for your encouragement!  Be sure to join us on our Facebook Fan Page, too, at We Laugh, We Cry, We Cook.

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Apple Dumpling Cobbler

6 to 8 peeled, chopped apples (about teaspoon size pieces) to make about 6 cups total

1/3 cup brown sugar

1/3 cup white sugar

2 t. cinnamon

1/2 t. nutmeg

1 small to medium fresh lemon

1/2 t. salt

1 T. flour

2 T. butter

1 Pillsbury  refrigerated pie crust

Sugar and Cinnamon to sprinkle on top (about 1 T. sugar and 1 t. cinnamon, but just eyeball it to your liking)

Directions

Turn oven to 350 degrees

In a large mixing bowl put apples, brown and white sugars, flour, spices and  salt.  Mix thoroughly.  Butter a 9 by 11 casserole pan and pour the apple mixture into it.   Squeeze a fresh lemon over the top of the apples and then dot with butter.   Place one Pillsbury refrigerated pie crust on top of the apples, tearing it and patching it (pinch pieces together) to create a rustic, “quilted-together” pastry crust as shown below.   Sprinkle with cinnamon and sugar.   Note that you just kind of  loosely fold the edges and tuck them around the apples.  I also cut a heart shape in the middle, though as you can see, I am not a pastry artist.  No worries about it looking messy, it will come out delicious and beautiful.

DSC_0198Bake for about 30 to 40 minutes or until crust is golden and flaky and apples pierce easily with a fork and the juices are golden brown and syrupy.   Serve warm, using a big spoon to place in bowls,  and top with ice cream.

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Easy Rustic Cherry Blueberry Pastry-Style Cobbler

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(Becky, the Mama.)  I just returned from bringing this simple cobbler to my pastor Hugh Halter’s new ranch house for a pot luck lunch on the back porch.  It is mid-January but I do believe God decided to borrow a perfect Spring Day from April, and drop it on us today as an early treat.   Hugh is also a passionate author and storyteller (his latest book, Flesh,just released this week), and we share a mutual love of cooking and experimenting in the kitchen.  Today he made a yummy creamy lentil soup and a delicious quinoa salad with cranberries, diced sweet potatoes and pears with a light vinaigrette.  What can I say? The man knows his way around the Bible, a horse barn and the kitchen.

So it was no small compliment when he strode out to the back porch and hollered out, “Becky Johnson! Did you make that cobbler?”

“I did,” I said.

“Well, it just changed my life. That might be the best dessert I’ve ever tasted.”

I thought about calling this “Change Your Life Cobbler,” but decided that might be over-promising a wee bit.  But I will tell you that there are few desserts you can make that will garner as many kudos, for as little trouble to make,  as this recipe.  It is one of my standard throw-together-in-a-hurry desserts for a crowd.

Using frozen fruit and Pillsbury refrigerated pie crusts, you can assemble this dish in about five minutes.  It does take about 45 minutes to an hour to cook, however.  It’s nice to pop in the oven if you are having company for dinner,  while you prepare the rest of the meal.  Or if you are having folks over  for dessert only, pop it in the oven then you can go take a nice bath and get yourself ready for their arrival.   A  little Blue Bell vanilla ice cream on top never hurt anybody.  Some of the crust may sink a little into the berries as it cooks.  No worries as I think this  makes the cobbler tastes even better, with the pastry having different textures. You want it look rustic and free-formed,  like a farmer’s wife just made it.

Try this cobbler with other combinations of fruit,  fresh or frozen.  Peaches, Apples, Rhubarb, and Raspberries would also be delicious. If you like you can add a little cinnamon or nutmeg, vanilla or almond flavoring for variety.

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Easy Rustic Cherry Blueberry Pastry-Style Cobbler

4 cups frozen blueberries (you may also use fresh if in season and on sale)

2 1/2  cups frozen dark sweet pitted cherries

1 1/2 cups sugar (plus 2 more T. for sprinkling on top later)

1/2 c. flour

1/2 teaspoon salt

Juice of one fresh lemon

2 T. butter

2 Pillsbury refrigerated pie crusts, unrolled

Directions:

Preheat Oven to 375 degrees.

Put the fruit in the biggest bowl you have (can be frozen or thawed at this point).  Toss with sugar, flour, salt and lemon juice.  Pour into a lightly greased, large,  oblong Pyrex pan.

Take small pinches of the butter and dot it all over the top of the fruit.

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Place one pie crust at the end of the pan, and lightly tuck it in to place. Tear the other pie crust in pieces to fit the oblong plan as best you can,  and pinch any seams together, free form, like a patchwork quilt. I like to make an edge and flute it a little bit, but do not worry about making it perfect.  Using a sharp paring knife, cut a few designs in the pastry to allow the juice to steam through.   Sprinkle the top top of the pastry with 2 T. sugar.

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Bake for 1 hour if the fruit is frozen,  for about 45 minutes if thawed.  You want the pastry to be very golden and juice to be thickened.  Let it sit at least 15 to 30 minutes before serving.   Is wonderful plain or with a bit of whipped cream or vanilla ice cream.

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Honey & Lime Tortilla-Sopapillas

(Becky, the Mama.)

Sometimes the simplest things really are the best.  I call this recipe Vacation Sopapillas because I usually have the ingredients lying around the condo or timeshare.  If I were a person of the camping persuasion (which I am not), I would definitely be cooking these babies up around the campfire, using an iron skillet.  Hopefully, however, I’ll never be forced to do that.  My husband bought me this greeting card, and truer words have never been spoken.

I also call these my Vacation Sopapillas because they are so ridiculously addicting that I don’t allow myself this treat on a regular basis.  So I try to only make them on vacation. Seriously, if you cook these… try to eat just one and let me know if it is humanly possible.

This is a recipe you can throw together with minimum mess in a couple of minutes, just for little ol’ marvelous you.  Since they are best eaten fast and warm, I don’t even try to serve these to a crowd.  This a gift you give to yourself, and maybe, just maybe, one other person who you love very, very much.

The trick is to use uncooked tortillas.  If you’ve never tried them, boy, are you in for a treat.  You’ll never go back the pre-cooked varieties again. The brand I like best is called Tortilla Land (click link for $1.00 off coupon) and typically you find them in the refrigerator section of Costco and sometimes Sam’s or Wal-mart.  If I can’t find this brand of tortillas, however, it seems I can almost always find Guerrero brand (click on link for $1.00 coupon) which are soft semi-cooked tortillas, and they are not refrigerated.  They just hang out on the shelves with the other regular tortillas in almost any major grocery store.  Be sure to look for the yellow packaging (as pictured below); they should look very thin, not quite cooked all the way.

The beautiful thing that happens when these uncooked or semi-cooked tortillas hit a very hot skillet with a little olive oil/butter is that they puff up, very much like a big sopapilla. Only without all the work and the frying.  My favorite version of these tortilla sopapillas is simple.  After cooking I quickly slather it with a little butter, honey, a squeeze of lemon or lime, and light sprinkle of raw sugar.  To eat it – you can tear it up in little pieces; roll it up enchilada style; or cut it in fourths, bending it in half, and eating it the way Italians eat flexible pizza.

For variety, I also like filling the puffy tortillas with sliced bananas that have been gently cooked in a skillet with a little butter and brown sugar. Then I roll it up like a burrito and drizzle with a bit of honey.  Cooked apples with cinnamon and sugar make a fabulous filling as well.  The only limits to this simple recipe is your imagination.

Lime & Honey Tortilla-Sopapillas

Ingredients:

1 raw or semi-cooked tortilla (Tortilla Land brand or Guererra preferred)

1 t. olive oil

2 t. soft butter (vegan butter for Vegans)

2 t. honey

small squeeze fresh lemon or lime

1 t. raw sugar

Instructions:

Put 1 t. olive oil and 1 t. soft butter in a hot skillet, and stir until blended.  Put one uncooked tortilla in the pan. When it puffs up and browns on one side, flip it and brown the other side.

Immediately put tortilla-sopapilla on a plate, spread with butter, then honey, a quick squeeze of fresh lime and a sprinkle of raw sugar.

For banana sopapillas: slice one small banana and put in a skillet with a teaspoon of butter and a teaspoon of brown sugar. Stir just until bananas are warm and absorb butter and sugar.  Proceed as above, only fill the tortilla with warm banana slices, roll like a burrito and serve with a little more honey. Eat with knife and fork.  A dollop of ice cream and sprinkle of cinnamon couldn’t hurt either.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Honey & Lime Tortilla-Sopapillas
The URL: http://wp.me/p1UwM9-Mz
This was printed from: We Laugh, We Cry, We Cook

© Copyright 2012 – All Rights Reserved


“Mess o’ Golden Fish” in Buttery Lemon Sauce

Mess o’ Golden Fish in Buttery Lemon Sauce

(Becky, the Mama.)

Yesterday was one of those Sunday afternoons that Greg and I love.  I’d popped a roast in the oven before church and then Greg’s sons, a  daughter-in-law , one nephew and one grandson showed up to enjoy a meal on the back porch.  These are special days as we know summer is waning, the leaves are turning, but for now there are still flowers and green grass and perfect 70 degree weather.

Meals for our big gang of kids (even half our crew) means lots of food, mess, dishes. A virtual kitchen disaster, since I am a fast cook, but not a tidy one.   In addition to lunch, I decided to make a quick casserole for my stepson to take home to his family as well.  (Tortilla Flower Pie.) They adopted little six-year-old Anthony this year, and suddenly became foster parents to a toddler last week.  At minimum, I felt, they deserved a night off from cooking.  So more pots and pans were added to the sink creating a virtual mountain dirty dishes.

I took a deep breath and dove in to Dish Mountain, rinsing and washing with gusto, when I felt… not a few drops, not a trickle,  but a sudden wave of warm water flooding my feet.  A broken pipe. Several trips to the hardware store, lots of under-sink-laboring, not a few choice words, and many hours  later…the pipes still leaked like an artsy under-the-sink fountain.

I loaded the dirty dishes into a big ice chest on wheels and alerted my neighbor that I might be rolling up to her door,  the Bag Lady of Dirty Dishes, to borrow her sink. Thankfully a plumber showed up today and miraculously fixed the issue, to the tune of $200.00.

Welcome to reality. It is messy.  “Mama said there’d be days like this,” and all that.   I’ve found, however, that life’s “little aggravating interruptions” get a lot easier to deal with once you accept this truth: About 20 to 30 percent of life is handling hassles.

I’ve found I don’t lose my cool over life’s inconveniences when I…

1) Take care of it – or delegate….or hire someone to take care of it ASAP without wasting time stewing

2) Find something funny in the situation to write and laugh about

3) Remember that it is not a Greek tragedy, it is not cancer,  it is not permanent. (This post will appear on 9-11, a reminder of how petty almost all our so-called ‘problems’ really are.)

4) I am not being picked on by God, stuff happens to everybody.  Build “yucky interruptions” into weekly expectations

5) Try to think of myself as Molly Brown, and do my best to be that jolly, comforting, brave woman who makes the best of a sinking ship situation.

Or in my case, a sinking sink situation.

I had just a few minutes tonight to prepare dinner after the plumber left and the kitchen was put back in order. (Thank you to my husband and nephew for doing this for me. A gift!)  What I wanted to make for supper was four perfectly formed and nicely browned fish fillets.  What I got, instead, was a mess, as some of the fish stuck to the pan, and the meat was so fresh and flakey that it began falling apart.  Then I remembered something a pro photographer said at the Foodista Blogging convention, “Life is messy. Make some of your photos messy.” Well, then…O-KAY!

Though this “mess o’ fish” dish did not turn out perfectly formed fillets, it tasted amazing.  In fact, the broken pieces allowed the lemon-butter-wine sauce to better saturate the fresh white cod,  resulting in moistness and flavor in every bite.  The family served themselves whatever bits and pieces that looked most tempting to them.

The moral of today’s post is this: When life gives you lemons, slice them and use them to decorate your latest culinary mess.  You might find you’ve fouled up your way into a new recipe masterpiece.

“Mess o’  Golden Fish” in Buttery Lemon Sauce

Serves 4

2 T. olive oil and 1 T. butter for browning fish

2 smashed garlic cloves

1.5 lb. white flakey fish fillets (I used cod, but you could use halibut, tilapia, mahi-mahi, catfish or sea bass)

1 large lemon, cut in half

2/3 cup white wine

1 T. butter (for sauce)

1 T. brown sugar

Sea Salt to taste

Few basil leaves or parsley for garnish

Directions:

Sprinkle fish fillets very lightly with sea salt on both sides.

Put 2 T. olive oil and 1 T. butter and 2 smashed garlic cloves into a large skillet over medium high heat.  As soon as it is nice and bubbly, stir to let garlic permeate the oil and butter, then add fish.  Turn fish when it is golden brown on one side, about 5 minutes or less.  Don’t worry if it comes apart when you turn it: messy is fineMessy is good.

Brown the other side of the fish.  With a wide spatula, remove fish from pan to a large serving platter with about 1 inch high sides, and loosely cover with foil to keep warm. (I used a round Corning Ware tart pan.)  In the same skillet, add 2/3 cup white wine, another tablespoon of butter, 1 T. brown sugar and juice from ½ the lemon.  Let this mixture simmer and bubble until the sauce is reduced by about a third.  Season with salt to taste at this point.  Pour the sauce over the “mess o’ golden fish” and garnish with lemon slices (from the other ½ lemon) and a few sprigs of fresh parsley or basil.  Serve family style with a spoon for dipping sauce.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Mess o’ Golden Fish in Buttery Lemon Sauce
The URL:http://wp.me/p1UwM9-Gp
© Copyright 2012 – All Rights Reserved


Bloody Mary Veggie Soup (Vegan)

Becky’s Bloody Mary Soup — Creamy, loaded with vegies and tastes AWESOME!

My husband had surgery on Thursday for a deviated septum and to keep him company while he rested in the living room, breathing like Darth Vader, I went on a nonstop experimental cooking spree.

I suddenly morphed into one of those chefs on America’s Test Kitchens, except that I cook without cleaning as I go, so it looked like unsupervised Kindergarteners were allowed to play with food on my counter tops.

I made this mess in less than 20 minutes. I do this sort of thing with amazing regularity.

At one point I was happily and furiously cooking when I lost my grip on a slippery lemon just before it became airborne and hit me in the head. My mother warned me about hot stoves, boiling water, and sharp knifes when explaining kitchen safety,  but nobody told me to beware of flying citrus.

I am most interested lately in cooking with foods that are known to help lower blood pressure.  My BP was up last week and all medications I’ve tried thus far make me feel like a sloth with a migraine. I’m determined to try to let “food be my medicine” as best I can, and see if I can wrestle those numbers down without pharmaceuticals.

So when Greg said he’d like some tomato soup,  I got inspired and created a super-healthy vegie-tomato soup, chocked full of foods known to  help lower blood pressure.  When I took a sip,  it was truly delicious. Something about it reminded me of Bloody Mary mix, so I added some typical Bloody Mary ingredients (Worcestershire, celery seed, lemon, hot sauce)  to jazz it up even more, then used chopped celery as a garnish and a celery stick as a “stirrer.”  Cute, eh?  And the taste?  Amazing!  It was so good that after Greg and I enjoyed hot soup for lunch,  I sipped a nutritious, warm mug full at mid-afternoon for a snack.  Today I enjoyed it cold, adding tiny diced cucumbers and a little parsley as a gazpacho-like treat.

The basic recipe can be played with dozens of ways, adding bits of veggies that are on hand in your crisper.  Hot or cold, I’m proud to share this soup that is as tasty as it is healthy.

Creamy Bloody Mary Soup

Becky’s Bloody Mary Veggie Soup

Serves 4-6 

Ingredients:

28 oz. can crushed tomatoes with basil

2 cloves garlic

½ red onion

1 red bell pepper

1 carrot, rough chopped

1 stalk celery, rough chopped

1 handful fresh spinach (about a cup, loosely packed) (You may also use fresh basil if you have it on hand, instead)

1 ½ c. veggie broth (or chicken broth)

1 ½ c. almond milk (don’t substitute dairy milk as it may curdle)

2 t. organic sugar (or brown sugar)

½ t. salt

1 t. pepper

1 t. Worcestershire sauce (Look for vegan Worcestershire sauce, if you are a vegan purest, as many contain anchovies,)

1 t. celery seed

Juice from ½ fresh lemon

Dash hot sauce (Tabasco or Buffalo Sauce)

2 stalks celery diced small, for garnish (about 1 T. in each bowl)

Celery stalks with leaves attached for garnish, one in each bowl

Directions:

In large blender or food processor put ½ the can tomatoes, garlic, onion, red bell pepper, carrot, celery and spinach and 1 c. veggie broth.  Blend on high until as creamy as you your machine will get it.

Pour mixture into large pan, add rest of can of tomatoes (the crushed tomatoes will add some texture to soup, but if you prefer it smooth, whirl in the blender as well)  and rest of veggie broth, almond milk, sugar, salt and pepper.  Bring to boil, stirring often.  Turn heat down to medium and simmer for five minutes. Remove from heat and stir in Worcestershire, celery seed, dash hot sauce and juice of ½ fresh lemon.  Taste and adjust seasonings to your liking.   Garnish with a tablespoon of chopped celery and stick of leafy celery and serve.   Delicious with grilled cheese or grilled roasted veggie  sandwich.

Variations: Try other veggies in this basic recipe.  Add chopped cucumber,  chopped green onion and/or diced tomato and serve it cold, like a refreshing gazpacho.

This was printed from: We Laugh, We Cry, We Cook

The site URL: http://welaughwecrywecook.com

The Title:  Bloody Mary Veggie Soup

The URL: http://wp.me/p1UwM9-ic


Refreshing “Lemon Drop” Berries, Walnut & Greens Salad

Not long ago, I enthusiastically wound up my Cuisinart salad spinner, a gift from my efficient salad-loving daughter. What I did not do was read the instructions, which I’m now guessing said something like, “Wait until the inner whirling colander comes to a complete halt before removing the lid.” If you remove the lid early in the spinning process, I can testify that you will immediately give your entire kitchen, including ceiling and floor, a certain lettuce-based Rain Forest look. However, if you use it correctly, a salad spinner is quite the nifty item to dry the lettuce mix for this recipe below, one of my favorite salads.

The “dressing” is mixed as you toss the salad, no need for a separate bowl.

Becky’s
Refreshing “Lemon Drop” Berries, Walnut & Greens Salad

Serves 4

Ingredients

4 to 6 cups of early spring mix lettuce (rinsed, patted, or spun dry)
½ c. toasted walnuts or pecans

1/2 c. fresh blueberries
1/2 c. sliced fresh strawberries
Juice of one small lemon or ½ large lemon
Olive oil (about 2 T. or to taste)
Sea salt (to taste)
Organic sugar (to taste)
(Blue cheese , feta, goat cheese or  Gorgonzola crumbles can also be added if you want a heartier salad.)

Directions

In a large salad bowl place the greens, berries and toasted nuts. Squeeze juice of one small lemon over all. Toss. Sprinkle the leaves with sea salt and sugar to taste.  (Hint from professional chefs: salad always tastes better and you use less dressing if you lightly salt the greens just before serving.) Toss. Finally squiggle about 1-2 Tablespoons of olive oil. (My good friend Lucille gave me a bottle of Meyer Lemon Olive Oil featured in the picture- so good in this recipe!) Toss gently again. This is a taste-as-you-go salad. The dressing should taste sweet & sour — like lemonade or “lemon drops” — with just enough salt and olive oil to make it savory.

This salad is a light go-to side dish that goes especially well with heavier main dishes. Once you get the method down, it is also one of the fastest, easiest salads you can throw together – and everyone loves it!  Try using sliced green or red apples or sliced peaches in place place of berries, for a salad that refreshes in all seasons.

I made a huge version of this salad on a big oval platter fothe holiday. Not a drop of salad left, and it was so beautiful. Looked like a Spring garden! Added some goat cheese to this version. Yum!

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Refreshing “Lemon Drop” Berries, Walnut & Greens Salad
The URL: https://welaughwecrywecook.wordpress.com/2012/03/16/refreshing-lemon-drop-apple-walnut-greens-salad/
© Copyright 2012 – All Rights Reserved


Smoky Garlic Lemon Kale

The first time I tasted kale, I must admit, I spit it out and threw it away.

But my vegan daughter continued to wax eloquent about the virtues of kale: its texture, its taste, its nutrition!   Then one day I tasted a bite of kale, cooked right. I was an instant Kale Convert.  Now I also say, “All hail to kale!” It keeps a nice, un-mushy texture in soups and stews and I love the little bit of chewiness.  Like spinach that never turns to slime.

Recently Rachel snapped this picture of her baby, Jackson, overjoyed with his fist full of kale. If this face doesn’t convince you to try it,  I’m pretty sure nothing will.

Kale Baby! "Mmmmm...."

This recipe is a wonderful side dish that I like so much, I could honestly eat the whole bunch for lunch.  (And in fact, I just did.)  It reminds me of the southern-style greens from my childhood that were cooked all day with bacon.  But this recipe adds smoky flavor without bacon, richness without added fat, and only takes about ten minutes to whip up.

Image

Becky’s
Smokey Garlic Lemon Kale

Ingredients:

1/2 c. water
1 1/2 t. vinegar
1 bunch kale
2 cloves garlic
1/4 t. smoked paprika (see picture below)
1 t. olive oil
1/2 t. brown sugar
1/2 lemon
Salt and pepper to taste

Directions:

Tear stems from kale, then rinse and rough chop into about one inch pieces.  “Massage” these pieces with your hands for about five seconds to tenderize them.

Into a skillet put: water, vinegar and 2 peeled cloves of garlic, chopped into about four to six slices each. Boil this mixture and then add the kale.  Turn heat down to medium and simmer for about 7 minutes.  Check it about 1/2 through cooking to make sure there is enough liquid in the pot to keep the kale from burning.  The tricky part is to babysit the kale so that the kale itself absorbs as much liquid as possible, without going dry and burning.

When kale is tender, add olive oil, juice from one half a lemon, and brown sugar.  Season with salt and pepper and serve.  Serves about 4 people, unless you are me, and ravenous, then it only serves one.

Rachel introduced me to smoked paprika, essential for this dish. Adds a wonderful smoked flavor to veggies, beans or meats.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Smokey Garlic Lemon Kale
The URL: https://welaughwecrywecook.wordpress.com/2012/03/14/smokey-garlic-lemon-kale/
© Copyright 2012 – All Rights Reserved