KALE!

Something strange is happening. I'm really into eating vegetables - stuff I would refuse to eat as a child. Roasted squash is now a delicious treat. And today, I had kale for dinner and it was tasty tasty - well, maybe it was the bacon - but still....

Here's what I did.

1. Fry some chopped bacon - the good thick cut extra smoky bacon.
2. Then chop some kale - I used 1/2 a bunch, about 4 cups chopped.
3. Put the kale in with the bacon.
4. Push the kale around and toss with the bacon fat until the kale starts to wilt.
5. Add some salt.
6. Add some white wine vinegar.

Trying out the summer express

Mark Bitman posted a list of 101 simple summer meals last week. Tonight, I tried out number 4.

Honestly, I wasn't expecting a lot from "Open a can of white beans and combine with olive oil, salt, small or chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring, until the shrimp are done; garnish with more olive oil." I didn't have fresh thyme, I only had frozen cooked shrimp - but I did have a nice can of cannellini beans.

I played with the instructions a little. I started by softening 1/2 a red onion is about 2 tbsps butter, then added 3 cloves chopped garlic and about a tsp dried thyme. Once everything started smelling delicious I added the beans, shrimps (thawed) and a little olive oil. When it was almost warmed through I added a little more thyme. Seriously delicious. I ended up with leftovers and it was good even the next day. I think the beans soaked up some of the thyme flavour. This might become a summer staple.

And to finish, coffee ice-cream. I love Hagen Dazs coffee ice-cream, but this is better - and happily decaf. It's almost too rich.

Tomato Soup with Dill

People. People. This is seriously delicious. You should make it.

And I know the pictures is well...decidedly not excellent, but I was in a hurry, because the soup was delicious.

So, here's what you do.

Fry a finely chopped shallot and a clove of garlic in about 1/2 tbsp of butter until soft. Add about 1/2 can of tomato paste (the ridiculously small can, you know the one). Add enough chicken stock to make up one bowl of soup. Then add a big pinch of dried time and a couple good shakes of Worcester sauce. When it starts to steam, eat it, topped with fresh dill.

I use my scissors to chop the dill.

Lemon Orzo

You may recall I went though a phase in the winter where all I wanted to eat was Lemon Cream Sauce on pasta.

I mixed the ideas from that pasta, with the recipe for lemony orzo from this months Everyday Food magazine. I think this made a nice weekday side. I made enough orzo to make a little pasta salad for lunch tomorrow.



Creamy Lemon Orzo
(for one)

1/4-1/3 cup uncooked orzo
1 tsp whipping cream
1 tsp Parmesan cheese
1/2 a lemon

1. Cook orzo. Drain well.
2. Toss orzo with whipping cream, Parmesan, lemon zest and a good squeeze of lemon juice. You can see from the picture I just did this at the table.

I topped mine with some parsley, but you could leave it out.