hungryinbklyn:

This kale salad uses the same ingredients as below, but pictured above I have added roasted pulled chicken for extra protein and substituted the dried cherries with nutrient-rich dried goji berries.

I have to apologize for being so MIA over the past two months.  I was busy working on a new Off-Broadway show called Hereafter Musical.  The amazing run just ended - and I really got into my character as a pregnant woman - I decided that I would eat for two in Theatre 80’s food rich neighborhood of the East Village.  Let’s just say I just about went broke at Luke’s Lobster - and I even indulged in Puddin’, the dairy-rich decadance that is a veritable no-no for singers.  But alas, I am not that strong, so thanks to lots of apples (the pectin is good for your vocal chords) my voice did not suffer too badly from my tasty exploits. 

That being said, the show is over and I am finally cooking again - and trying to cleanse. I would be a monster if I did only juice, so thanks to Amanda Skrip, I have a plan that simply cuts out dairy, gluten, refined sugar, caffeine and alcohol.  (I have not been so successful with the latter two). Since any cleanse incorporates lots of green vegetables, there is no better veggie to use right now than kale.  

My favorite kale for hearty salads is the lacinato variety (sometimes called Tuscan or dinosaur kale) because it is deep green, flat, and less bitter than some of the curly varieties. Most kale salads at restaurants incorporate some kind of cheese - but that’s not necessary!  Just make sure to chiffonade your kale into fine ribbons like so, and you’ll be able to enjoy it raw and it won’t be too bitter or fibrous. 

Here is a variation of my favorite kale salad recipe that’s both dairy and gluten free! Sub the dried cherries with goji berries for a healthier twist. 

KALE SALAD WITH APPLES, DRIED CHERRIES AND PEPITAS

FOR THE SALAD: 

• 1 bunch Lacinato Kale
• 1/4 medium red onion, thinly sliced
• 2 cups shredded purple cabbage
• 1 cup shredded carrots (2 average carrots)
• 1 apple, cored and thinly sliced 
• 1/3 cup pepitas
• 4 oz. dried cherries 

FOR THE DRESSING: 

• 1/4 C. Lemon Juice
• 1/3 C. Almond Oil (Walnut Oil and Grapeseed Oil work as well) 
• 1 1/2 TBS Dijon Mustard
• 1 1/2 TBS Honey
• salt/freshly ground pepper to taste

Combine all the ingredients in a large bowl, and toss with just enough dressing to moisten the salad but not drown it.  Allow the salad to marinate for ten minutes before serving.  Enjoy the nutrition!

Note:  The cabbage and carrots can be shredded in a food processor or on a mandolin to make it super fast! Doesn’t it look like gorgeous confetti!? 

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Sweet Thai Chili sauce
• 1/4 cup (or to taste) dry roasted peanuts

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Crush peanuts until they are smaller and crumbly. Pour sweet chili sauce over the crisp sprouts and then mix/toss together with peanuts til everything is coated nicely (to taste).

Enjoy!

Ingredients:

• 4 Whole Chicken Breasts; Cooked + Cubed
• 1 Large Onion; Chopped
• 1 can Diced Green Chilies or 1 can Rotel Chilies and Tomatoes
• 1/2 cup Salsa
• 1tsp Parsley Flakes
• 1 1/8 tsp Garlic Powder
• 3/4 tsp Oregano
• 1 3/4 tsp Red or White Pepper
• 1 3/4 tsp Ground Cumin
• 2 tbsp Chicken Base or Bullion
• 5 15oz Cans of Bush’s Great Northern Beans
• Sour Cream (for topping)
• Shredded Cheese (for topping)

Directions:

1. Cook the chicken. Cut into small cubes. (The recipe says to boil the chicken, but I am going to either sauté or grill it.)
2. Sauté onion till tinder in 1tsp of oil. Add all ingredients (Beans [including the juice] last).
3. Cook and bring to a boil and then simmer. (Can also put into a croc pot).
   If not thick enough, add another can of beans.
4. Serve in bowls with salsa, sour cream, and shredded cheese.

So I am absolutely in love with the pineapple whipped cream icing from the Pig Pickin’ Cake. I have been wondering what kind of fruit to swap in for the mandarin oranges in the cake batter that would also compliment the pineapple icing. I was thinking of raspberries or blackberries. Some sort of lemon could work too. Any thoughts? Ideas? Suggestions?

bloodycowards:

4lb. bone-in pork shoulder roast
1 medium/large sweet onion
2 canned adobo chipotle peppers, chopped fine
2 cloves garlic, minced

DRY RUB

3tbsp kosher salt
3tbsp black pepper
3tbsp garlic powder
3tbsp brown sugar
1 tbsp smoked paprika
1 tbsp ancho chili powder
1 tsp powdered onion
1 tsp cumin
1 tsp dry mustard
1 tsp unsweetened cocoa
1/2 tsp dried thyme
1/2 tsp dried rosemary

BRAISING LIQUID

8 oz tomato paste
1/4 cup yellow mustard
1/4 cup BBQ sauce
2 tbsp hot or Dijon mustard
2 tbsp chili sauce (like sriracha)
2tbsp blackberry preserves
1 tbsp tabasco sauce
1 tbsp soy sauce
1 tbsp worcestershire sauce
1/2 cup coconut vinegar
1 cup warm water

PREPARATION

Whisk together dry rub ingredients in large bowl, set aside.

Rinse & pat dry roast, trim off any excess fat, coat with dry rub, wrap tightly with plastic wrap, and refrigerate for at least three hours.

When you’re ready to cook, whisk together the braising ingredients, except the water, and set aside.

Chop the onion into eighths, spread half over the bottom of your slow cooker, unwrap the roast, set it in the pan, and cover with the remaining onions, chipotles, and garlic.

Slowly pour the braising liquid over the roast, add warm water, cover, and cook on low for 8-10 hours.

When pork is fork-tender, remove from cooker and set aside to cool.

Strain cooking liquid into a large bowl or container, set aside. Discard all solids.

When pork has cooled, shred and discard any bone, fat, or gristle.

Whisk together 1/2 cup BBQ sauce, 1/2 cup yellow mustard, and 1 cup cooking liquid.

Return pork and cooking liquid mixture to slow cooker. Cook on low for an additional hour. Serve. Enjoy.

iconoclasticallyqueer:

As promised, I’ve just posted two of the recipes I made last night: Thai Chicken Wings and Peanut Sauce. I’ll be posting my Som Tam style cabbage salad later today or tomorrow. 

In the meantime, here’s my recipe for Thai spiced coconut jasmine rice:

1 1/2 C jasmine rice

1/2 t each of: ground coriander, galangal, ginger, garlic, lemongrass, ancho chile powder, black pepper, cayenne. 

Fry the spices and rice in a little vegetable oil until the spices are toasty. Add in 1 1/2 C coconut milk and 1 1/2 C chicken broth. Bring to a boil and then reduce to a low simmer and cover for 20 minutes. Fluff and serve. Garnish with chopped cilantro leaves and peanut sauce. 

stonegold:

1. Two slowcooked chicken legs( 3 hours at 280 degrees Fahrenheit) cooked in Chili garlic sauce
2. let the legs cool all the way
3. cook a blend of brown rice, red lentils, and barley. Ratio 3:1:2 for a hardy nutritious, inexpensive and very filling accompaniment. 
4. once Chicken is cool; tear it off the bone. I do mean tear it. Put in your serving bowl and add another small spoonful of chili garlic sauce (I swear by Lee Kum Kee’s) and at least two squeezes of mayo. I know this part seems odd, but the creamy sweetness plays beautifully with the chicken.
5. then combine your cooked grains, if the mixture is too dry adjust with garlic sauce and or mayo, though I prefer to tweak the garlic sauce.

follow the instructions for brown rice when you cook this, the lentils will break down almost purely for color and barley cooks very fast in comparison to brown rice.

Why faggot rice? Because who else would mix all them grains? And it’s my recipe so I’ll call it what I want.

Ingredients

• Pizza Dough
• Alfredo Sauce (I used a jar)
• 1 Grilled Chicken Breast; diced
• 1/2 lb Crispy Bacon
• 1 Roma Tomato; Diced
• Spinach
• Fresh Mozzarella Cheese; cubed
• Parmesan Cheese; shredded
• Olive Oil
• Diced Garlic
• Salt + Pepper

Directions

1. Dice the tomato. Put in bowl, add diced garlic, olive oil, salt and pepper. Set aside.
2. Form dough.
3. Pour the Garlic Olive Oil from the tomatoes and brush it over the crust.
4. Spoon on alfredo sauce and spread over dough. 
5. Lay spinach over the dough. Sprinkle chicken, bacon, mozzarella, tomatoes, and parmesan.
6. Pour the rest of the garlic olive oil over the pizza.
7. Bake at 450 for 15 minutes.