Potato, Kale, and White Bean Hash

Potato, Kale, and White Bean Hash

A hearty and nutritious meal that can be prepared any time of the day.

Serves: 4

Ingredients

Quantity

Russet Potato

1, large, scrubbed & diced

Butter or Olive Oil

2 tbsps.

White Onion

¼ cup, thinly sliced

White Beans

1 can, drained and rinsed

Kale

2 ½ to 3 cups, thinly sliced

Lemon

1, zested

Parmesan Cheese, Shredded (Omit if Vegen)

¼ cup

Kosher Salt and Black Pepper

To Taste

Crushed Red Pepper Flakes

To Taste

Directions

1.     Melt butter/heat oil in a heavy bottomed skillet over medium-high heat. Add the potatoes and a generous pinch of Kosher salt, toss well to coat. Cover the skillet with a tight fitting lid and cook for 7-9 minutes, tossing or flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.

2.     Add the onions and the white beans to the skillet with the potatoes, mix well and gently arrange the beans and onions into a single layer in the pan. Leave to cook for 3-5 minutes, flipping once or twice, to ensure that the beans are browning and getting crisp.

3.     Add the ribbons of kale and cook briefly until the kale wilts slightly. Remove from the heat and sprinkle in lemon zest, black pepper, red pepper flakes, and additional salt to taste. Serve immediately.

Reference

Posted November 30, 2012 on

http://beardandbonnet.com/potato-kale-and-white-bean-hash-gluten-free-and-vegan/

Thai-Flavoured Honey Glazed Chicken & Sriracha Mayo

Thai-Flavoured Honey Glazed Chicken & Sriracha Mayo

A chicken recipe meant to be cooked on the barbeque or on the stove-top. Bursting with flavour, stickiness, and straight up deliciousness.

Serves: 4

Ingredients

Quantity

Chicken

Chicken Breast

1 lb.

Chinese five-spice

2 tsps.

Cayenne Pepper

¼ tsp.

Sea Salt

1 tsp.

Ground Black Pepper

¼ tsp.

Honey

1 tbsp.

Olive Oil

2 tbsps.

Lime Juice

1

Sesame Seeds

1 tbsp.

Sriracha Mayo

Mayo

3 tbsps.

Plain Greek Yogurt

3 tbsps.

Sriracha

1 tbsp.

Lemon or Lime Juice

1 tsp.

Ground Black Pepper

To Taste

Garnish

Chopped fresh cilantro, lime wedges and slice of fresh chili

Directions

1.     On a large sheet of parchment paper, toss the chicken strips with the five-spice, cayenne pepper, salt and pepper. Fold over the paper and bash the chicken using a rolling pin (or a plastic bottle) until the chicken is well rubbed and flatten a bit.

2.     In a small bowl combine honey, olive oil and lime juice.

3.     Transfer the chicken in a shallow sealable container or in a large Ziplock bag and add marinade.

4.     Cover (or seal) and marinate in the refrigerator for at least 15 minutes (marinate overnight for fullest flavor).In the meantime make the Sriracha mayo. In a bowl combine, mayo, Greek yogurt, Sriracha, lime juice, and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.

5.     Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates)
and cook until nicely charred and cooked through (about 4 to 5 minutes per side).

6.     Transfer to a plate, scatter with sesame seeds and toss to coat.

7.     Serve with lime wedges, sprinkle with chopped fresh cilantro, slices of fresh chili (if you feel like) and Sriracha mayo on the side.

Reference

Posted June 11, 2014 on

http://www.theironyou.com/2014/06/thai-flavored-honey-glazed-chicken-with.html