Lamb Bolognese and Roasted Kale

Lamb Bolognese
1 lb lamb, ground
1 can crushed tomatoes

1 T oregano

1/2 t cayenne pepper

Splash red wine

1/2 head garlic, chopped

1/2 pound porcini or other mushrooms, chopped

2 carrots, peeled and chopped

salt and pepper

Serve with pasta and roasted kale, below.

Sauté garlic under medium heat until just brown. Add mushrooms and cook. Remove garlic and mushrooms and set aside. Brown meat, add remaining ingredients, including mushrooms and simmer for about half an hour.

Roasted Kale

Preheat oven to 425

I head kale

salt

2 T virgin olive oil

Wash and dry kale very well. Remove stems and roughly chop. Place on a shallow pan, add salt and olive oil, coating evenly. Place in oven. Start turning after 10 minutes. Cook until light brown and crisp.

Roasted Kale

This recipe is addictive. Eat with your fingers like french fries! One bunch 2 people.
Preheat oven to 425.
Kale, spine removed, wash and dry very well.
Olive oil
Salt and pepper
Sprinkle some salt and pepper on kale and coat with oil and place on a baking sheet. Bake 510 minutes, turn kale and bake approximately 10 minutes. Kale should be crisp but not brown.

Corned Beef Leftovers

Irish or not, many of us make corned beef this time of year—myself included. If you don’t know what to do with leftovers—or if you want something new, read on.

I buy corned beef once a year and usually make it with the traditional stuff—cabbage, potatoes and carrots. This year, my husband and I weren’t into the boiled stuff, so I got a small hunk of free-range corned beef and made Reuben sandwiches.

I’m obsessed with the desire that all dishes I make for a meal playing nicely with each other. My husband and I were thrilled with what I paired with the sandwiches—roasted kale. If you have never had it, you are missing a real treat. The kale gets crispy and you eat it with your fingers—like French fires—only better and far more healthy. This recipe is addictive!

Roasted Kale: for two

Preheat oven to 425.
1 bunch of kale, remove spine
1-2 tablespoons olive oil
Salt & pepper
Wash and dry very well. Sprinkle a small amount of salt and pepper on kale and toss. Coat kale with oil and place on a baking sheet. Bake 10 minutes, turn kale and bake approximately another 10 minutes. Kale should be crisp and lightly brown, but not burnt.

Reuben—per person
¼ pound corned beat, fat trimmed
1 ½ slice of swiss cheese
Sauerkraut
2 pieces rye bread

1000 Island dressing
Mix approx. 2-1 mayonnaise and ketchup. Add some diced pickles.

Preheat oven to broil and rack on top rung. Put bread on an oven safe rack. Put meat on one slice. Cheese on the other sclice of bread and top with sauerkraut. Broil until cheese melts. Add dressing, and put two sides together. Yum!

Beef Wellington, Roasted Kale and Sauteed Char

My husband and I don't eat red meat often, but when we do, it's the best: free range, anti-biotic free, grain fed. I had bought beef tenderloin a couple months ago from Whole Foods and froze it, waiting for a special occasion to cook it. My husband has been working like crazy lately, Saturdays included, so I decided to surprise him this past weekend with this dish.
My local A&P now carries organic dried mushrooms and I had a bag of Chanterelle mushrooms that I wanted to try. I used them instead of regular mushrooms and enjoyed them. You soak them in water, and the water smelled so great, I decided to save it. Tonight I will use it as the stock for cream of mushroom soup.
There was enough for two nights (recipe that follows is for two portions) and we had roasted kale the first night and sautéed char the following night. For recipes, go to Harmonious Environment.

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beef wellington, roasted kale, sauteed swiss char
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