My nana recently told me that salmon and kale were super foods (well I’m sure she said salmon, and only pretty sure about kale…). Either way, now that I have discovered a way to cook salmon so that I’ll like it, I try to make it every two weeks or so. Now, Ive already written my recipe for the salmon (see here), and I’ve included the recipe for the kale below.
Easy Steamed Kale
- 4 c chopped kale; when you chop the kale, be sure to remove the firm thick stems, the stems are too firm
- 1/2c water
- 1 tbsp butter
- 1 chicken bullion cube
- 1 tbsp chopped garlic
- 1 tbsp olive oil
- salt and pepper to taste
- Add the butter, oil and garlic to a large stock pot. Cook the garlic for approximately 7 minutes, or until browned.
- Add the water and chicken stock, and stir until the stock cube is dissolved.
- Add the chopped kale to the pot, stir until the liquid completely covers the kale. Cover the pot for 5 minutes.
- Remove the lid from the pot, and cook until the kale is soft, and the water is dissolved. If the water dissolves, and the kale is still not soft, add more water to the pot, and continue to steam the kale.
I went to the most amazing restaurant recently, and I wanted to share the news. Multiple websites all promise that the lobster ravioli is amazing, and having ordered it, I can attest that to be the case. It’s so yum! I have since realized I prefer crab and shrimp to lobster, but that being said, it was the best lobster Ive ever had. Ive posted a picture of the restaurant below, not only was the food amazing, but the restaurant was beautiful!
I recently made the best chicken teriyaki, it was both yummy and easy to make. Enjoy!
- 1 tbsp chopped ginger
- 4 garlic cloves, chopped
- 1/2 onion chopped
- 2 tbsp thick sweet soy sauce
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tsp garlic chili sauce
- 2 tbsp apple cider vinegar
- 1 tbsp Chinese cooking wine
- 1 tsp cornstarch, and 2 tbsp water, mixed thouroughly
- 3 chicken thighs
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground black pepper
- Preheat the oven to 350 degrees.
- Sauté the onion, garlic and ginger in a small saucepan on medium heat until the onion is translucent and the garlic begins to brown.
- To the same pot, add the sweet soy sauce, regular soy sauce, brown sugar, garlic chili sauce, apple cider vinegar and Chinese cooking wine. Continue to cook on medium heat until the sauce begins to boil, add the cornstarch mixture. Once it boils, reduce the heat to low.
- In a separate glass dish season the chicken on both sides with garlic powder, onion powder and black pepper.
- Using a cooking brush, brush the top of the chicken with the teriyaki mixture, and cook in the oven for 10 minutes.
- After ten minutes, add more mixture to the chicken and flip over. Cook for an additional 25 minutes.
- After 25 minutes, remove from the oven, and using a large spoon, collect all the juice from the chicken and add it to a small saucepan and cook over medium heat. Return the chicken to the oven and cook for an additional 10 minutes.
- Serve the chicken with rice, and add the sauce if needed.