Product Review || Chef’n Looseleaf Kale and Herb Stripper

Confession time ~ I am something of a 'gadget guy'; so it should not surprise anyone that this little tool caught my eye when I was in Sur La Table the other day.

When using fresh herbs (think rosemary, thyme, etc) part of the prep work involves removing the leaves (which have the flavor) from the steams (which are not good eats).  Enter the Chef’n Looseleaf Kale and Herb Stripper (roughly $8), which promises to "speed up time-consuming prep tasks".

Does it work? Yes. Does it save me a whole lot of time? Not enough to make me feel like I got my bang-for-the-buck with this purchase ~ I might feel differently if I had spent half the money. Gets three out of five stars in my kitchen.

Alder Plank Salmon

Walked into Sur la Table to buy $10 worth of salt but, I walked out with over $60 worth of stuff and the inspiration for tonight's dinner.

Walking through the store, I came across a pre-sanded, 'Alder Grilling Plank' for just $5 (the similar sized cedar plank was double the price). Knowing that I had some salmon fillets that needed to be used up at home, I was a bit excited at the thought of an entree that might resemble my favorite cedar plank salmon. Regardless of the wood, you cannot just throw it on your grill. Be sure to soak in salted water for about an hour before using (I know folks who have done wine or apple cider vinegar but, I haven't).

I created a simple marinade for the salmon using one lemon (score for having a lemon tree in the back yard), three tablespoons of soy sauce, a couple pinches of Hawaiian Alea Salt (also from Sur la Table), and a couple grinds from the pepper mill. Mix together in a bowl and brush on the salmon fillets that you have placed on the 'seasoned' (aka soaked) plank. I also added a few shakes of Black & Tan Gomasio (found at Whole Foods) over the top for taste/texture. With your food on the wet plank, place on a preheated grill over indirect heat (keep a mister bottle of water handy so you can handle any flame flare-ups).  I used the left over marinade to season white and green asparagus spears ~ with also went on the grill. Cooking times for both can vary based on environmental conditions so, cook the fish to 145 degree internal temperature and the veggies roughly 5 minutes on each side. Seriously, this is crazy simple to put together and put in front of the family ~ you just have to pay attention to the food as it cooks.

We plated with some sliced heirloom tomatoes ~ whole dinner Weight Watchers points, based on a 4 ounce salmon fillet size, was just 11 points.

Every other time I have ever done plank-grilling (with cedar) the plank itself was typically charred to the point that an additional use was not possible (even though I followed the same seasoning process I always do). I expected the same this time but, was pleasantly surprised and expect to be able to use this at least two more times before tossing in the bin for recycling. 

Apple & Carrot Salad

We didn't have many holiday gatherings this year that required us to bring much more than a couple bottles of wine but, we have a couple over the next of days that have us bringing something more substantial.

Hot side dishes are a pain to keep warm so, I am throwing them out as I don't feel like dealing with the logistics of that. Now we've zeroed in on a cold side dish and need to find something that will not likely already be there (I am forever calling 'dibs' on this one), is healthy, easy to fix, and that people will actually want to eat.  I found the solution in an Apple and Carrot Salad that has just a few ingredients and takes just a few minutes to make.

You will need about ten minutes and the following;

• 3 large, fresh apples (red and green)
• 1-1/2 Tbsp fresh lemon juice
• 3 cups uncooked carrots (sure you can 'matchstick' these but, I just bought a bag).
• 1/4 cup of chives (don't buy the stuff in the jar, buy fresh and chop yourself).
• 1 tsp sugar (I used Whey Low in lieu of the cane variety).
• 1 tsp olive oil
• 1/2 tsp table salt
• 1/4 tsp pepper (or more) to taste
• 2 oz of feta cheese, crumbled.

Assembly is easy...

1. Core, thinly slice, and matchstick the apples. Tim's Tip: place the matchsticks in cold water with a bit of lemon juice added. This will keep what you cut from oxidizing (turning brown) while cut each apple.
2. Drain and pat dry, place into a a large bowl and toss with some additional lemon juice (to taste ~ prevents oxidization until served).
3. Add carrots, chives, oil, sugar, salt, pepper, and cheese. Toss to mix thoroughly.

This will serve ten and yields about 3/4 cups per serving. For those of you counting Weight Watchers points, this is just 2 per serving.

Egg White Breakfast Bites

There is a shift afoot in my household that has changed the dynamic of the expected morning routine.  Don't get me wrong, I am happy to have a promotion that takes me into the office most days and managed to uncover a way to spend 45 seconds making a healthy, hot breakfast during the week.

I made "Egg White Bites" for the first time last week and discovered that these worked pretty well when paired up with a pre-cooked turkey sausage link. Here is what you will need.

Ingredients:

• Carton of egg whites
• Olive oil cooking spray
• Salt, pepper, or your other favorite seasoning
• Fresh veggies (I used onion and zucchini but, you can use tomatoes, spinach, kale - or just about anything you would put into an omelet).
• You will also need a mini-muffin pan. You can use a larger one, but it will take longer to cook.

Instructions:

• Preheat oven to 350 degrees. 
• Spray each indented section with the olive oil cooking spray so that the bottom and sides are lightly coated.
• Dice your veggies, I was doing this at the same time I was prepping our dinner so, the food processor came in handy.
• Add to each indented section of the pan. You can fill as much or as little as you want but, do not pack it too tightly in each section. My tip is to fill to about the halfway point...
• Fill each section with egg whites. Typically, if you use the mini-tins I find that it will take about one tablespoon of egg whites.  If you filled the section with half veggies, you will see some of them mix with the egg whites as you pour them in.

• Add seasoning.  At the very least, salt and pepper but, you can use whatever you want. This week, I used a bit of Old Bay (we tend to steer towards the savory side) in the tins.

• Place in the oven. The mini muffin tins will take 10 or so minutes but, if you use a regular size one then I would suggest you double the time.  Check them at the ten minute mark, if they do not look like the ones pictured below, then give them a couple more minutes.

If you aren't eating these right away, allow to cool before moving to a container and placing in the fridge (which was my end goal tonight).  The end product will last about four days in the icebox.

Reheating is a snap.  Times listed work for my 900 watt microwave - yours will vary based on wattage and how much you put on the plate (I typically go with two Egg White Bites and three Turkey Sausage links).

1. Line a microwavable plate with a paper towel, put food on plate
2. Cover with another paper towel (I am honestly not sure why paper towels are so magical in the microwave but, trust me on this so that you can avoid the mess that I ran into one morning last week).
3. Microwave on high for 45 seconds - enjoy after removing the paper towels...

You can add salsa, hot sauce, whatever you normally would with your eggs in the morning. I am making these up on Sunday night so we are good to go for a 45 second investment during the week (which means this boy can get to the gym before going to the office). For those of you tracking your points in Weight Watchers, this is just three...so not a bad kick start to your morning.

Egg Whites - A Story of a Healthy Breakfast

Egg Whites, Kale and Turkey Bacon (with bonus Sriracha)

It has been a while since I blogged more than pictures of food I've made on Instragram. After a couple aggressive months of travel, we finally both had a couple days at home. While our Saturday morning ritual is a healthy breakfast at the local "Good Egg" today, was a brunch-free morning and I was up to bat for breakfast.

A healthy breakfast does not take a ton of time, nor should you feel like it should be a tasteless experience that is tolerated for mere sustenance. Look I enjoy the three egg, meat, cheese, bacon omelette with a side of bacon and biscuits and gravy as much as the next person - the reality of my life is that I paid a price for all those breakfasts so changes were in order. On the surface a meal of egg whites and turkey bacon might not seem that great but, it can be - if you layer the flavors. There isn't a whole lot you can do to change turkey bacon, it is what it is, an admittedly sad replacement for bacon (but, in all honesty there is no competition for real bacon).

For the eggs let's start by actually getting some butter into a low medium heat skillet. Add some finely chopped kale (that is what I used this morning), spinach, maybe some pico de gallo - pretty much whatever trips your trigger. 
Saute until cooked, gently add the egg whites to the pan and season with salt/pepper to taste. Watch carefully - there is a fine line between cooked and charred - once they start to set, gentle scramble to keep them from burning to your pan. This plus the turkey bacon is pretty decent but, add a couple swirls of Sriracha sauce and things go to a whole new level.

It isn't the awesome goodness of a three egg heart stopper but, it is only two Weight Watchers points, which means a lot less time in the gym...which, after loosing nearly fifty pounds, has become kind of important to me.

Sauteed Kale Recipe

Kale - is not lettuce and it is not spinach.  If I was going to say it resembled another green, leafy veggie; then I would guess that it is closer to cabbage (at least in terms of taste).  Before adopting a Weight Watchers lifestyle, I used to saute this with a thick cut bacon and garlic but, now I do not want the added points for the bacon. Tonight, I found a way to get my Kale and do so for a single point add (instead of the four that my thick cut bacon would cost me).

Here is what you will need;

• Large skillet
• Two strips turkey bacon
• Two tablespoons extra virgin olive oil
• 1/4 cup water
• Two cups washed and chopped raw Kale
• Two cloves garlic
• Finishing salt - in my case it was a bourbon smoked salt that I picked up over the weekend while in Kentucky.

Dice the garlic and turkey bacon. Heat one tablespoon of the oil in the pan. Add the Kale once the oil is up to temperature, tossing with tongs until bright green (give it about a minute). Reduce to a medium-low heat add the water and cover, stirring occasionally, until the Kale is tender (about 12 to 15 minutes). Push the Kale to one side of the skillet and add the remaining oil to the empty side of the pan. Cook the garlic and bacon in the newly added oil until fragrant (typically 30 to 60 seconds). Mix both sides of the pan and add a couple pinches of finishing salt (in this instance, the salt replaces what is "missing" since we did not use pork bacon).  Others will add red-wine vinegar - personally, I don't like the taste but, if that is your thing then go for it.

I served with a dry-rubbed, grilled chicken breast and some whole grain, Spanish style rice.

The Spice of Life...

Variety might be the spice of life but, there are a few, basic spices that I like to use on a regular basis.  Excluding specialty spices that you might need for a certain dish, these will cover most of your bases and are pretty shelf stable (yes, that jar of oregano you have had since 2002 should probably be replaced)...

Salt - you might not think it is a big deal but, you are missing a bit of the boat if you are using standard table salt in your cooking. Go and get a decent sea or kosher salt.  I like flakes but, I do not do a lot of baking. If you are a baker, then you will need a finer grain rather than rougher cut version.

Pepper - Buy whole pepper and a pepper grinder. The stuff that is pre-ground has actually lost much of the flavor profile. Grind what you need, when you need it, to get the most bang in your cooking.

Finishing Salt - Much different from your standard salt we shared above, this favored version comes in many varieties and can add a depth of flavor that you might not otherwise find.  Try one out and see how you like it - the Smoked Paprika version I use a lot on chicken, turkey burgers, and on couscous.

Cavender's Greek Seasoning - If I could only use one product to flavor my food, this would be it. I use it on everything from salads, to cottage cheese, to steaks, and beyond. Made in Arkansas, you can get it in a Wal-Mart near you or order directly from the family online.

Zatarain's  Creole Seasoning - For times when you want a bit more kick than what Cavender's will provide, this is a great stand in for rice, shrimp, chicken, and chili.

Old Bay Seasoning - If you cook fish, then you need this in the cabinet. Other stuff can come close but, there is no replacing what this can do to add flavor to that Tilapia fillet. I recently discovered their garlic and herb version (which I happen to like a lot) - there are a couple of other iterations but, the standard will never do you wrong.

Garlic & Herb Dry Rub - We eat a lot of chicken and pork, this is excellent to add flavor prior to grilling.  Not as messy as a wet sauce, this also helps to lock in flavor/juices during cooking.