Kale With Portobellos Recipes

Steps:

• Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender. Add kale and turn with tongs to wilt. Season the mixture of mushrooms and greens with salt, pepper and nutmeg. Add wine and deglaze the pan. Reduce heat to low and cook greens 5 minutes longer then serve.

Steps:

• Combine vinegar, honey, 2 chopped cloves garlic, and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Arrange mushrooms in a baking dish. Drizzle with vinaigrette, cover, and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the refrigerator).
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves garlic, and a pinch red pepper flakes and cook, stirring, until softened, about 5 minutes. Add kale, season with salt, and cook, covered, until bright green and soft, about 4 minutes.
• Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale.

Steps:

• Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
• Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes.
• Mist a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes.
• Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve.

Steps:

• Preheat the oven to 400°F. Rinse and drain the millet. Put it in a heavy pot (enameled cast-iron, if you have one). Add the milk, 2 cups water, and a big pinch of salt. Stir. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook, stirring occasionally so the bottom doesn't burn, until tender, 20 to 25 minutes. Stir in the nutmeg and thyme and cook another 3 minutes. The consistency should be like that of a soft polenta with some millet nuggets in it. If it starts to thicken too much or the texture is too coarse, add another 1/2 cup water as it cooks. Stir in both cheeses, taste, and add salt and pepper, if desired. Turn off the heat and leave the lid ajar.
• In a large bowl, stir together the oil, vinegar, herbes de Provence, and 1/2 teaspoon of salt. Brush both sides of the mushrooms with the dressing and gently toss the kale with the remaining dressing. Put the mushrooms on a rimmed baking sheet, stem side up. Bake until the mushrooms have shrunk down and softened, 10 to 12 minutes. Remove the baking sheet from the oven, spread the kale in the remaining space, sprinkle with the red pepper flakes, and roast until the kale is just softened and crisped a bit, another 5 minutes.
• To serve, place a generous scoop of the cheesy millet on each plate. Top with a portobello, some roasted kale, some Pecorino, and serve.

Steps:

• Garlic Pizza Sauce:.
• Preheat oven to 350 degrees.
• Peel the outer skin from the garlic head to expose the individuals cloves.
• Cut the top off all the cloves - the root of the garlic holds it all together.
• Place the garlic top up in an oven proof bowl preferably deeper than the height of the garlic - I used a french onion soup bowl.
• Pepper the top of the garlic - I use lots of pepper.
• Drizzle some of the olive oil over the garlic and save the rest for later.
• Cover the dish with aluminum foil sealing it by crimping over the edge.
• Roast in the oven for 1 hour.
• Uncover and let the garlic cool.
• Squeeze the garlic cloves out of their skins into a small bowl.
• Pour the olive oil from the baking bowl in with the cloves.
• Add more freshly ground pepper if desired.
• Mash with a form until smooth - using more olive oil as needed to get a smooth sauce.
• Whole Wheat Pizza Crust:.
• Mix water, honey and yeast.
• Let yeast "start" for about 5 minutes.
• Add 1 cup of the flour
• Add wheat gluten, olive oil, spices (optional)
• Knead about 7 minutes - adding additional flour until you get the right consistency
• Knead until smooth and elastic.
• Keep the remaining flour for when you roll the dough.
• Put a damp towel over the bowl and let rise for 20 minutes.
• Roll the dough to about 13" rolling the edges thinner than the centre.
• Twist up the edges into a pizza crust shape.
• Pierce the base of the pizza dough with a fork.
• Let the crust rest in a warm place for a few minutes.
• Bake the crust at 450 degrees on a pizza stone for about 5 minutes before putting on your toppings.
• Portobello & Kale Topping.
• Heat olive oil in a large skillet on medium-high heat.
• Add the portobello mushroom slices.
• Add freshly ground pepper and if desired, salt.
• Cook for 3 to 5 minutes or until mushrooms are softened
• Add kale and cook for about 3 minutes, until it is wilted
• Remove from heat and set aside until the dough is ready.
• Final Assembly & Baking:.
• Spread the garlic sauce on the pre-baked crust.
• Put the soft cheese slices on next (mozzarina or similar).
• Spread the portobello and kale mixture
• Top with the shredded mozzarella
• Put the assembled pizza into the oven at 450 for about 10 minutes.