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Sunday, August 23, 2015

Kale Pasta Salad with Pine Nuts


I liked this. Make it with gluten free pasta if you want, but choose a pretty pasta shape!

What you need and what to do:

1 pound pasta (whatever you want)
4 Tbls pine nuts
1/4 cup Olive Oil
6 cloves Garlic, Minced
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 bunch kale, finely sliced
4 ounces or so parmesan cheese shaved or roughly grated (not shaky cheese)
2 Tbls balsamic vinegar (optional)

Cook pasta according to package directions. Drain, rinse with cold water, and add to a large bowl. Set aside.

Add pine nuts to a small skillet over low heat. Toast slowly over the course of 8-10 minutes, tossing regularly. Remove from the skillet and set aside.

In a large skillet, heat olive oil and garlic over low heat so that the garlic slowly infuses the oil. When the oil starts to cause the garlic to sizzle, stir around so the garlic doesn't get too brown. When garlic starts to turn golden, add salt and pepper, stir, and set aside for 5 minutes.
After 5 minutes, pour the oil mixture (scraping the salt, pepper, and garlic) all over the bowtie pasta. Toss to combine and set aside.

Set the same skillet (without cleaning it) over medium-high heat. Add the kale and cook for 5 minutes, or until partly wilted.
Add kale and pine nuts to the pasta and toss it all together. Check to make sure it's no longer warm, then add Parmesan shavings and toss. Taste for seasonings and add more salt and pepper if needed.

Chill for at least 2 hours before serving.

(Optional: May add 2-3 tablespoons balsamic vinegar if desired.) Adapted from Pioneer Woman


Friday, August 21, 2015

Dulce De Leche (Caramel Sauce) via the crock pot

What you need and what to do:
If you are looking for a recipe for dulce de leche or caramel sauce, this is easy. Not quick, but easy.
Take a 14 ounce can of organic sweetened condensed milk and place in a glass canning jar making the lid tight. Place into a crockpot that is deep enough to fill so that it covers the jar(s) with about 1" of water. I had to split my can into two jars.
Turn the crock pot on low, cover and let it be for 10-12 hours until you get the desired color. I like mine dark. Remove with tongs and allow to cool to room temperature before using. I started at 9 in the morning, turned the crockpot off about 8 p.m. and just left them in the crockpot in the water overnight to cool.
Note: If you are looking for a caramel sauce for ice-cream you'll want to stir in vanilla either before you put it in the jar or after, seems flat to me without it. My can ended up in a salted caramel cheesecake and I just used it plain because I was adding it to something. Will store in the frig for a couple of weeks.