Tomato Baked Eggs with Chard

It's been an exciting and hectic week (as soon as I wrote that I realized it's only Thursday, jeez). I've been inundated by new projects at work, we are anxiously awaiting the birth of my first nephew, and Adam and I closed on our first home and are now fully immersed in planning and executing a substantial renovation. Needless to say, all of this hasn't left a lot of time for grocery shopping or cooking. My diet this week has consisted mainly of champagne (new house!), croissants (standard meeting fare at work), and leftover chicken tagine (stay tuned for that recipe). Wait...why am I complaining?

While I could certainly do a lot worse, tonight I needed to get back on track and wanted to make something fast, light, and healthy that I could throw together with pantry and fridge staples. This recipe would be great for breakfast or a light lunch as well. I've baked it in ramekins but if you don't have any, you could also use a baking dish. Pour the sauce into the baking dish and crack an egg into each corner, then spoon out individual portions.

Makes 4 servings

drizzle of olive oil
1 medium onion, roughly chopped
3 cloves garlic, minced
2 teaspoons fresh thyme
1 teaspoon dried oregano
1/4 teaspoon crushed chili flakes
1 can diced tomatoes
1 cup strained tomato or tomato puree (I use Pomodoro tomatoes that come in a jar)
salt and pepper
1 tablespoon balsamic vinegar
1 small bunch of chard
4 eggs
2 tablespoons grated Parmesan
1 loaf of your favourite crusty bread

Preheat oven to 350F.
In a large pot, heat a drizzle of olive oil over medium-high heat. Add the onion and let cook for 2 minutes. Add the garlic, stir, and let cook for 3-5 minutes until the onions and garlic are soft. Add the thyme, oregano, generous pinch of salt and pepper, and crushed chili flakes and stir. Let cook for 1 minute, then add the diced and strained tomatoes and balsamic vinegar. Cover and let cook for 10 minutes.

While the tomato sauce simmers, wash the chard and trim off and discard the ends. Chop into 1" pieces. Taste the sauce and season with salt and pepper as required. Add the chard to the sauce and stir to incorporate. Let cook for another 5 minutes.

Arrange four ramekins on a baking sheet. Ladle the sauce into each ramekin, leaving about an inch of space at the top. Crack an egg into each ramekin, on top of the sauce. Sprinkle with a small pinch of salt and pepper. Bake the eggs until the whites are set but the yolks are still soft, about 8-10 minutes. Top with grated Parmesan and serve with a slice of crusty bread for dipping.

Quick Broccoli Rabe

For those "broccoli' haters out there (and I mean you Jess) I challenge you to try this recipe and not like it.  Although broccoli rabe may contain the name 'broccoli' I assure you it tastes nothing like the version you are thinking you hate right now - the kind that is steamed to a soft mush with little chewing required.  Broccoli rabe is also known as rapini and is much more bitter and peppery than traditional broccoli, think bok choy meets arugula, tipped with tiny broccoli heads.  Just another way to Eat Yer Greens!

2 tbsp olive oil

3 cloves garlic, sliced

1 bunch of broccoli rabe, trimmed and cut into 1 1/2" pieces
salt and pepper

pinch of chili flakes or 1 tsp chili garlic paste

In a large skillet over medium heat 2 tbsp olive oil, once oil is hot - add garlic and fry until golden brown, about 2 minutes.  Remove slices with a slotted spoon and set aside.  Add broccoli rabe, chilis, salt and pepper to skillet and cook over medium heat for 5-7 minutes, add splash of water and cook an additional 2 minutes.  Return sliced garlic to skillet and toss to incorporate.  Serve.

Kale Panzanella

There are a lot of things you can do with a stale loaf of bread (feed pigeons, make bread crumbs, bludgeon your enemies) but this one might just be the best.  The first time I tried it was in a little Italian restaurant on the lower east side of Manhattan with our friend Veronica.  I had just discovered the wonder that is Kale and reflexively ordered it when I saw it on the menu.  I actually had no idea what the dish was when I ordered but to this day I am exceedingly glad that I did.  It's hearty, healthy (mostly), extremely delicious and best of all it's frugal since it uses bread that you might otherwise have thrown out.

2 pints cherry tomatoes
Splash of gape seed oil
1 large bunch of kale (about 6-8 cups)
1/2 loaf crusty bread (ideally stale, leftover bread)
3 cloves garlic, finely minced
1/3 cup water
1/4 cup olive oil
3 tbsp balsamic vinegar or juice of 1 lemon
salt and pepper

Preheat oven to 350F.
Arrange the cherry tomatoes in a baking dish and toss with a drizzle of grape seed oil and pinch of salt and pepper. Roast in the oven until they turn soft and start to shrink, about 30 minutes. Remove from the oven and set aside.

Dice the bread into 1" cubes. In total, you'll need about 3 cups of bread. Arrange the cubes on a baking sheet and toast in the oven til golden, about 5-10 minutes, turning part way through. Remove from the oven and set aside.

Remove the tough ribs and ends from the kale and discard. Tear the kale leaves into pieces and rinse in a colander under cold water. In a large pot, heat a drizzle of oil on medium-high heat. Add 2/3rds of the garlic and saute for a few seconds until fragrant. Add the kale and 1/3 cup of water (a splash of white wine also works well). Reduce the heat to medium-low and saute with the lid on for 5 minutes, stirring occasionally. Cook until tender but still al dente. Drain any remaining water from the pot.

To make the salad dressing, whisk together the olive oil, balsamic vinegar or lemon juice and pinch of salt and pepper and about half a teaspoon of very finely diced garlic. In a large salad bowl, combine the tomatoes (along with any juices), bread, and kale. Add the dressing and toss to coat. Serve warm or at room temperature. 

Beer braised kale ravioli

Kale is one of the "super foods", so called because of the amount of vitamins and minerals that it contains as well as the fact that it confers an immunity to kryptonite.  We came up with this recipe as a new way to present this delicious veggie and it became a staple in our house from the first time we cooked it.  The filling is an amazing combination of savoury flavours (I could eat it by the bowlful if such things were socially acceptable) but requires a delicate sauce that won't overpower the kale.  I find the dish goes best with a simple white wine sauce or beurre noisette and sage sauce as in the recipe for winter squash ravioli.

Makes about 3 dozen ravioli


1 bunch of kale, washed and tough ribs removed
4 cloves garlic, minced
4 slices bacon chopped into lardons
2 shallots or 1 cooking onion, diced
1 tbsp olive oil
1 bottle of beer
1 cup grated parmesan cheese
3 tbsp ricotta cheese
salt and pepper to taste
Pasta dough, rolled into thin 6"x12" sheets (this  also works well with store-bought wonton wrappers if you're in a rush)

Place the bacon in a large frying pan and turn the heat to low. Starting the bacon in a cold pan seems to yield crispier results.  In a large pot, saute the garlic and shallots in oil over medium high heat until shallots are translucent and the garlic has softened. Add in kale and beer and stir.  Turn heat to medium low and cover.  Simmer for 15-20 minutes or until liquid is almost gone. Remove lid, turn heat to high and cook off remaining liquid while stirring.  Season with salt and pepper to taste. Remove kale from heat and let cool (it will still be a little wet but should not be swimming in liquid).

In a food processor, add kale, cheese and bacon and blend until smooth.  You may need to do this in batches.  Taste the mixture and adjust seasonings as needed.

If using homemade pasta sheets, evenly space spoonfuls of the filling onto one sheet of dough. Each spoonful should be about two inches apart.  Lay a second sheet of dough over the first and press down around the filling to remove any air pockets. Use a pasta wheel or sharp knife to divide into individual ravioli. Be sure to leave at least a 1 inch border around each ball of filling.

If using wonton wrappers, set out a bowl of water to use as a kind of glue. Lay out several wrappers at a time and spoon the filling into their centres, wipe the edges with a wet finger or basting brush and fold diagonally in half to form little packages. Alternatively, you can use a second wonton wrapper to layer on top of the first, creating a square shape.

You can freeze any leftover filling by doling out spoonfuls onto a cookie sheet and then freezing them before putting them in a container, layered between parchment, for longer storage. When you're ready to use them, simply place the frozen filling onto pasta sheets and form, as described above.

To cook, drop a few ravioli at a time into a large pot of boiling, salted water. In the meantime, prepare the sauce. We like to serve these with a sage brown butter or simple garlic, butter, and white wine sauce. When the ravioli begin to float, they're done. Serve with the sauce and a dusting of grated Parmesan. Pair with the same beer you used to cook the kale.

Spaghetti "carbonara" with leeks and pea shoots

My plan for dinner this evening was to make something fast, delicious and relatively healthy (I'm battling a cold right now) that would also allow me to use up the stockpile of leeks wilting in my refrigerator. I often make a carbonara style pasta as a quick supper as it's incredibly simple and we usually have eggs on hand. A true carbonara would include bacon or pancetta, bacon or pancetta fat, and a lot more cheese. I like to tell myself that using a modest amount of Prosciutto and a dusting of Parmesan makes it lighter.  I also gave myself bonus points for incorporating vitamin-packed pea shoots (which also happen to be my latest food obsession). I love it when a plan comes together!

The amount of pasta water required at the end depends somewhat on the type of pasta you use. I used whole wheat pasta which tends to soak up more sauce. Use as much as you need to achieve a silky smooth consistency. 

Makes 2 servings

drizzle of grape seed oil
4 slices Prosciutto
1 leek, thoroughly washed, roots and tips removed
handful of pea shoots (about 1 1/2 cups)
2 eggs
1/4 cup freshly grated Parmesan
120 grams spaghetti or other long pasta (about 1/3 standard package)
salt and pepper
1/2 cup reserved pasta water (approx)

Slice the leek in half lengthwise and then chop each half into 1/4" pieces. Slice the Prosciutto into thin strips and sprinkle into a saute pan along with a light drizzle of grape seed oil. Saute on medium-high heat til the Prosciutto begins to brown. Add the leeks and a generous sprinkle of freshly ground black pepper. Stir and let cook for 1 minute. Reduce the heat to medium, cover the pan with a lid and let cook for 4-5 minutes until the leeks are soft.

Bring a large pot of water to boil and salt generously. Add the pasta. While the pasta cooks, crack two eggs into a bowl, add the 1/4 cup of Parmesan and whisk. Set aside.

Once the leeks are softened, add the pea shoots to the pan. Stir, cover, and cook for 3-5 minutes until the pea shoots have wilted slightly but are still tender. Once the pasta is al dente, drain (don't forget to save at least 1/2 cup of pasta water) and add to the pan with the leeks and pea shoots. Remove the pan from the heat and quickly add the egg mixture while tossing the pasta (tongs work well here). You want to coat the pasta with the egg and keep it moving so it doesn't scramble. Add a small amount of the reserved pasta water and continue tossing. Continue adding small amounts of pasta water until the desired consistency is achieved.  Serve with a light dusting of freshly grated Parmesan.

Toast with garlic greens, prosciutto and goat cheese

What's that you say? Greens are bland and tasteless? Only suitable for human consumption as part of some kind of torturous spa food diet?

Not true! I know they're a tough sell for many but it's my mission to make you green-haters out there love them too.

Dedicated blog followers may have noticed the Salt and Pepper Kale Chips recipe that we posted last week. I'm dubbing that Part 1 in our Eat Yer Greens series; this is Part 2. The conversion process from green-hater to green-obsessed is simple: follow the recipes, eat, enjoy, thank me later.

Kale, Swiss chard, spinach, beet greens - they're all cheap, hearty, and incredibly good for you. They're also delicious, provided you don't boil them to death (here's a tip: if the water is greener than the vegetable, you've gone too far). I prefer to braise, saute, or blanch them or even eat them raw in a salad. This dish is quick and easy to prepare and makes a great lunch or light supper. It would also be a tasty brunch dish with a fried egg on top. Avoid pre-sliced sandwich bread as it tends to be too soft and instead opt for thick slices of crusty multigrain or sourdough.

Makes 4 servings

8 slices of bread
2 cloves garlic, minced
2 bunches of Swiss chard
1 tablespoon water, as needed
Pinch of salt and pepper
4 slices prosciutto, cut in half
3 tablespoons goat cheese
Sprinkle of freshly grated Parmesan cheese

Turn the oven on to broil. Remove the tough ends of the chard, usually the bottom 2 or 3 inches, and discard. Roughly chop the chard into 1-inch pieces. Heat a drizzle of oil in a pan on medium-high heat. Add the chopped garlic and let cook for a few seconds, then add the greens. Season with a pinch of salt and pepper and stir. Reduce the heat to medium. If the pan seems too dry, add a sprinkling of water (no more than a tablespoon). Cover with a lid and cook for 5-7 minutes until the chard is wilted and the stems are tender.

While the chard cooks, place the bread slices on a baking sheet and lightly toast under the broiler for a minute or two. Keep an eye on them as they will burn quickly. Flip and toast the other side.

To assemble, place a half-slice of prosciutto on each piece of toast. Add a small pile of the cooked chard. Crumble the goat cheese on top and sprinkle with the grated Parmesan. Return to the broiler for another minute or two until the cheese is melted and golden.

Salt and Pepper Kale Chips

I was first introduced to kale chips by my friend Julie, and my initial thought was 'you have to be kidding me'. Now don't get me wrong I like kale a whole lot. But, the idea of putting a leafy green vegetable into a hot oven to yield a potato chip-like result had me thinking that this was an idea thought up by mothers, desperate to trick children into eating their greens. However, I was proven wrong. So, if you are looking for something to satisfy your salty craving, search no further. These kale chips are suspiciously tasty and make you wonder if eating your greens in snack form could be the new way to go. 

Below you will find the recipe for Salt and Pepper Kale Chips, but you can also combine other seasonings before baking; Salt and Vinegar, Chili Powder, Parmesan cheese, etc.

 1 bunch of curly green kale

                                     1 tbsp olive oil

                                     1/2 tsp salt

fresh ground black pepper

Preheat oven to 375 degrees F.

Remove ribs from the kale and tear leafy greens into medium sized pieces (a bit larger than you would tear lettuce for salad). Wash and dry the leafy greens (a salad spinner works best). In a large bowl combine kale and the olive oil, and with your hands massage the olive oil onto each leaf, getting into every crinkle.
Once the kale is well coated, sprinkle with salt and add fresh cracked pepper to your taste. Toss all together. Tumble all the kale pieces onto a large baking sheet (pieces will be overlapping). Bake in oven for 15-20 minutes tossing once after about 10 minutes. Kale chips are ready when they are light and the edges are browned and crispy.
Note, the chips have not baked long enough if the kale is still slightly heavy and limp in the centre.

Maple whiskey Brussels sprouts

People generally don't like Brussels sprouts. I'm not sure if it has to do with a dislike for Belgium or if it's just that city that irks people, but for some reason this delicious vegetable is reviled. You may as well tell people you're serving sawdust and gravel. Let it be known that you're cooking them and you're likely to be met with a response like: "Oh ... Brussels sprouts ... you know, I don't think we can come after all ... yeah, we have to clean out the basement." Fortunately for Brussles sprouts, there is no reputation so tarnished that maple syrup, bacon and liberal amounts of whiskey can't cure! Mark my words, if you took George W. Bush, covered him in syrup, bacon and whiskey he would be welcomed into the streets of Portland, Oregon as though he were Mother Theresa ... try it if you don't believe me.

3 cups of Brussels sprouts, washed stalk ends trimmed, and cut in half

1/4 cup chicken stock or water
2 tablespoons of maple syrup
5 strips of bacon cut into little pieces
1/2 cup rye whiskey
salt and white pepper to taste

Fry the bacon in a large pan until crisp (if you start it in a cold pan it will be less inclined to stick). Remove to a plate and drain off all but 1 teaspoon of the fat. Add in sprouts cut side down and cook over medium heat for 2-3 minutes until sprouts start to carmelize.

Pour in stock and simmer until stock has cooked off, stirring to scrape up bacon bits from the bottom of the pan.Add in whiskey and syrup and cook until liquid is gone and sprouts are tender when pierced with a knife or fork.

Add in bacon, season to taste with salt and pepper and serve.