Saturday, March 5, 2011

Cook: FJ Steak Dinner #2 - sides = grilled portabella, roasted kale

Last night, we defrosted the remaining steaks that we bought the previous week at Costco, and made a bunch of new sides to go with it!  We did grilled red peppers again (one of our favorite go to vegetable sides!) but mixed it up with portabella mushrooms and kale.

Grilled portabella caps:  (serves 2)

  • 2 portabella caps
  • 1/8 cup olive oil (other recipes recommend 1/4 c canola)
  • 3 chopped garlic cloves
  • 1/4 cup balsamic vinegar
  • salt and pepper to taste
  1. Mix the above ingredients together
  2. wash portabella caps and remove stems, blot dry
  3. place portabella caps gills side up in dish and pour marinade over.
  4. Let marinate for 1 hour
  5. Grill for 10 min
Roasted Kale  with Sea Salt and Vinegar
(Makes 2-4 servings of kale chips (we love to eat vegetables, so this may in fact serve more!) recipe adapted from Kalyn's Kitchen which shows step by step instructions)

  • 2 bunches of kale
  • 1 to 2 tablespoons  extra-virgin olive oil to toss kale in.
  • 2 tablespoon vinegar (we used sherry vinegar, but any vinegar you like the flavor of will work)
  • sea salt to taste
  1. Preheat oven to 300F/150C. 
  2. Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
  3. Put kale pieces into a large Ziploc bag (or use a bowl if you don't mind getting your hands oily.) Add half of the olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly "massaged."
  4. Open the Ziploc bag and sprinkle the sherry vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves . Add a salt to taste. 
  5. Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. We checked every 10 minutes or so and turned some pieces over. We didn't mind if there were still some softer parts on some of the kale leaves as we like the combination of crisp and softer parts.
  6. When chips are done to your liking, (sprinkle with salt if still needed) and eat immediately.

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