In an effort to bring more protein into our diets, I cooked up some turkey tacos tonight. How about that for alliteration! I added black beans to the ground turkey and the result was fabulously fast and filling.
Black Bean Turkey Tacos
Sautee 1/2 an onion.
Add .75 lbs ground turkey. Once browned add taco seasoning and water to simmer. Add a can of beans for additional protein.
Serve with jack, avocado and cilantro.
We were lucky to spend a dinner with our friend Janet. She came over with her puppy, Leah. I have been recycling favorites recently and tonight was bruschetta with white beans, mushrooms and arugula. I promise exciting, new recipes in the future.
I continue to face a busy work life right now. While I have the physical energy to cook each night, I am lacking the creativity to try new dishes. Robin and I have gone back to some favorites. Don’t worry, though, as there will be more creativity in the Knitchen down the road.
Last night: Crispy Black Bean Tacos
Tonight: Lentil Fritter Pitas
Mary and Henry Harding made their way out to SF to visit my cousin Charlie and his girlfriend Bess. We all gathered here for a dinner on Thursday before heading to Yosemite to cross-country ski for the weekend. Mary made a wonderful butternut squash risotto and a grilled salmon. It was a real treat!
Work has been more than a little consuming recently. A few other factos have kept me from the kitchen and from the blog. We did cook, though!
Last week we resuscitated this recipe from this summer. Very simple and very fresh tasting.
Penne with Ricotta, Arugula and Basil
I love cooking a dinner I know without the recipe. I also love it when I know exactly which pots and pans I like to use for a given recipe. Tonight was just that. Penne with white beans and kale. We know it, cook it without the recipe, cook it in the same pots every time, and love it every time.
Penne with White Beans and Kale
No photo. Sorry ’bout it. This was quite yummy but could have been supported by a nice protein. Grilled fish? Sausages? Even a steak. A great side for the future.
1 pound fresh kale or one 10-ounce package frozen kale, thawed
1/2 cup water
5 medium-large potatoes, peeled and very thinly sliced
2 garlic cloves, minced
1 1/2 cup Swiss cheese, grated
6 tablespoons cold unsalted butter, cut into bits
1/2 teaspoon salt
freshly ground black pepper to taste
11/4 cup milk
If using fresh kale, thoroughly rinse it and shake off the excess water. Pull the leaves from the stems and discard the stems. Stuff the kale into a medium pot and add about 1/2 cup water. Cook until the kale just wilts, about 7 minutes. Drain and cool the kale. Squeeze out the remaining water with your hands. Roughly chop the kale and set aside. (If using frozen kale, simply squeeze it dry with your hands and set aside.)
Preheat the oven to 425 degrees. Generously butter a 10-by-10-by-2-inch baking dish or other large shallow baking dish. Spread half the potato slices on the bottom of the dish. Spread all of the kale, then sprinkle on the garlic and half of the cheese, butter, salt and pepper. Top with the remaining potato slices, cheese, butter, salt and pepper.
Carefully pour in the milk and gently shake the dish to distribute. Bake 50 minutes or until the potatoes are tender and the top is nicely browned.