ENTRECOSTO com CASTANHAS

Ingredientes

0.5 kg de entrecosto
0.5 kg de castanhas
talos de alho francês q.b.
1 cebola média ou grande
1 molho de acelgas ou espinafres
1 copo de vinho branco pequeno
Caldo de legumes aquecido q.b.
Azeite q.b.

Marinada

Cardamomo em pó  a gosto
Sumo de limão        a gosto
Sal    q.b.
Louro em folha        a gosto
Mélange de especiarias para Couscous a gosto

Modo de fazer

Faz-se um refogado com a cebola e os talos de alho francês em azeite. Frita-se o entrecosto e vai-se acrescentando o caldo de legumes. Deixa-se cozinhar em lume pequeno com o tacho tapado. Quando a carne estiver quase pronta, acrescenta-se as castanhas previamente cozidas e descongeladas e de seguida as verduras.

Deixe ficar ao lume até as castanhas e as verduras ficarem no ponto!

PENNE com COUVE e QUEIJO CABRA

by 101 Cookbooks 

WINTER PASTA

I used penne here, but you can substitute whatever pasta you like.
Spinach can be substituted for the kale if you like as well.

INGREDIENTS   

           Serves 4-6
           4 cloves of garlic, peeled
     4 small shallots, peeled

1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well
1/3 cup / 80 ml extra virgin olive oil
1/3 cup / 2 oz goat cheese, plus more for topping
2 tablespoons + hot pasta water
fine grain sea salt & freshly ground black pepper
fresh lemon juice - optional
12 oz / 340 g dried penne pasta
fresh thyme - and thyme flowers

DIRECTIONS

Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don't overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you're happy with it the sauce. Set aside.

Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.

SALADA de COUVE MASSAJADA ;-))

Massaged Kale Salad with Poppy Seed Dressing
 by Sarah Britton

Everyone enjoys a good massage now and again. As it turns out, so does kale!

I first heard about massaged kale at Cru, a restaurant in Los Angeles. The menu described the kale as “rubbed,” and having no idea what that referred to, I ordered the salad out of curiosity. Once the dish arrived, I noticed something right away: the kale was nearly a different color and texture. The soft and delicate, tender and deep dark green leaves were a far cry from the thick and rubbery, silvery-green kale I knew. Instead of eating it because I knew how good it was for me, the kale was, dare I say it? Enjoyable.

I began experimenting with massaged kale at home and yielded amazing results. The stiff, bitter leaves relax into buttery-soft ribbons that keep in the fridge for days. It was a revelation, all from just a little rub-down.

When kale is massaged, its cellulose structure breaks down and wilts, so the leaves that were once tough and fibrous become silky. The kale reduces in volume by over half and the leaves take on a subtle sweetness.

The massage itself is simple. Once you wash and stem the kale, dress it and start rubbing the leaves together. Vigorously. Think of yourself as Sven the Swedish deep-tissue masseur and go to town on those leaves. After a couple minutes the kale should have submitted to your brutal, bone-breaking power and will have turned into delicate, dark green and tender foliage.

Massaged kale obviously makes a great base for salad, but you can also add some to sandwiches, stir-fries, even pesto.

Massaged Kale Salad and Grapes with Poppy Seed Dressing

For the massaged kale

1 bunch kale, stemmed and sliced into ribbons
1 lemon
Cold-pressed olive oil
Sea salt

1. In a large bowl, dress kale with lemon juice and olive oil onto kale leaves and add a pinch or two of sea salt. Roll up your sleeves and massage kale until it’s deep dark green, soft, and tender, 2 to 3 minutes.

2. Add anything you like: fruits, veggies, cooked or sprouted grains and legumes, nuts and seeds. Get creative. Once you’ve massaged your kale, store it in a tightly sealed container for up to 4 days in the fridge.

Here’s what I added to my massaged kale

A couple handfuls each red and green grapes
1 ripe avocado
¼ cup toasted pine nuts
Poppy Seed Dressing
¼ cup cold-pressed olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
½ shallot, diced
1 tablespoon poppyseeds
Pinch sea salt
1 teaspoon honey

Whisk all ingredients together. Store leftovers in a glass jar for up to one week.

ESTUFADO de FEIJOCA com COUVE

 Garlicky White Bean Stew

by Sarah Britton

When I was in school for nutrition I went back home to live with my mom. (Understatement of the year to say she was happy about this.) This is when I began really cooking for the first time in my life. Every night was an experiment: knives blazing, spices flying, pots and pans getting some serious exercise. We always sat down to something special and, despite my insanely busy schedule, I found that cooking dinner for us was the most relaxing moment of my day.
Sometime during those months, I came up with this stew. On a particularly busy night when I was cramming for an exam, I threw together what we had in the fridge--amazing how cleaning out the kitchen can result in such deliciousness! This dish quickly became a staple and my mom, although now living without her live-in chef, has mastered it as well.
I am always trying to get more kale into my diet. Why? Because it packs more nutritional punch per calorie than almost any other food on the planet. Seriously. It is chock-full of vitamin K, an essential vitamin for preventing bone fractures, postmenopausal bone loss, calcification of your arteries, and has even been shown to protect against liver and prostate cancer.
KALE is the richest source of carotenoids in the leafy-green vegetable family, making it a top cancer-fighter. Kale helps to regulate estrogen, protects against heart disease, and regulates blood pressure. The calcium in kale is more absorbable by the body than milk (and ounce for ounce, contains more calcium than milk)! This makes it an excellent choice for both prevention and treatment of osteoporosis, arthritis and bone loss.


Garlicky White Bean & Kale StewServes 3-4

Ingredients

Knob of coconut oil or ghee
2 medium onions
6 cloves garlic
1 teaspoon smoked paprika (optional, but really delicious)
5 bay leaves
Pinch chili flakes
Sea salt
Cracked black pepper
2- 2 ½ cups cooked white beans (lima, butter, navy, cannelini…)
2 cups packed shredded kale leaves
2 cups vegetable broth
1 can (14 oz.) organic whole tomatoes
Cold-pressed olive oil to garnish

Directions

1. Heat a knob of oil in a large stockpot. Slice onions and add to the pot with a couple pinches sea salt, chili, bay leaves and paprika. Cook for a few minutes until the onions have softened, then add sliced garlic. If the post becomes dry, add a little juice from the tinned tomatoes.

2. Add all other ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long). If you are going to let it simmer for a while, add the kale about 5-10 minutes before serving so that it retains more of its nutritional value.