RISE & SHINE KAUT43 OKC
I’m pretty sure I’ll get some raised eyebrows for this… but Thanksgiving does not have to be all carbs, gravy, sugar, and butter. There, I said it.
Maybe it’s because this time of year up until the New Year I’m surrounded with carbs, gravy, sugar, and butter.. and trust me I am a huge fan. Sometimes we need a little break from all of that especially when it comes to thanksgiving. Besides the possibility of a green salad swimming in Ranch dressing or a fruit salad smothered in whipped cream and marshmallows, there aren't too many good choices for fresh, lower carb, high protein and fiber (we all need more fiber after Thanksgiving), on Grandma’s dinner table.
If you’re like me and looking for something a little lighter, a little more fresh, and something not swimming in grease and gravy, then I have some ideas for you this week on my second installment of the Thanksgiving Meal on Rise and Shine.
CRUNCHY KALE SALAD
1 large bundle/6-7 stems of Lacinato Kale (dinosaur kale/cavalo nero/black kale)
2 ounces pan fried pancetta (or four strips well done bacon) diced/chopped
1 cup chickpea nuts
1 cup roasted butternut squash, small dice and roasted until lightly browned
1/4 cup (or more if you like) fresh pomegranate seeds
3 ounces authentic English cheddar (substitute Asiago) small diced
- Preheat your oven to 375 degrees, and prepare a small sheet pan with parchment paper or foil. Drain and rinse a can of chickpeas, dry off and roll around in a kitchen towel to remove any loose outer skin from the peas, toss lightly in olive oil, sprinkle with Cook’s Line seasoning (or salt and pepper), lay out evenly on the pan, and roast until crispy about 15-20 minutes. Remove and cool.
- Wash and dry your kale. remove the thick stems by cutting or ripping out the stem and reserving the dark leafy green. Discard the stems. Roll up each de-stemmed leaf longways and slice in to ribbons (Chiffonade). Chop the ribbons into bite size pieces. Set aside in fridge until ready to build your salad.
- Pan fry the pancetta or bacon until crisp. Drain on a paper towel. Dice up the cheddar and either harvest the pomegranate seeds from a fresh pom, or purchase fresh seeds at your local grocer.
- Build your salad: maximum 10 minutes before you’re ready to serve… On a chilled platter or your favorite salad bowl, add the chopped fresh kale then Toss with the cooled and roasted butternut squash and crispy pancetta. Pour on enough of the pomegranate vinaigrette to coat and toss everything together. taste to see if you need more dressing. Sprinkle on top the diced English Cheddar, the chickpea nuts, and the fresh pom seeds. Serve right away
5 tablespoons pomegranate juice
3 tablespoons red wine vinegar
1 small shallot, minced
1 tablespoon agave nectar or honey
1/2 tsp dijon mustard
1/2 cup grapeseed oil
Cook’s Line Seasoning or Salt and pepper to taste
In a bowl add the pom juice and red wine vinegar along with the minced shallot. Mix in the dijon mustard with whisk . Slowly drizzle in the grapeseed oil all the while briskly whisking to emulsify. Add cooks line seasoning a pinch at a time, taste, and re season if necessary. Chill until ready to toss in the salad.
Baked Apples with Sausage and Quinoa
4 large baking apples washed, cored whole for stuffing ( I used Braeburn or Honey Crisp)
1/2 pound ground sage pork or turkey sausage
1/3 cup diced onion
1/2 cup cooked quinoa (brown rice would be good too)
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary
3/4 cup apple juice
1. Preheat oven to 375 degree F. In a large skillet crumble and cook sausage and onion with the Cornbread Dressing Blend until sausage is brown. Drain off any excess fat reserving a little to baste the outside of the apples.. In a medium bowl combine sausage mixture, cooked quinoa, and chopped rosemary then set aside.
2. Slice the tops off of each apple and a thin slice from the bottom to allow them to stand flat. Core apples, starting from the stem end, using a melon baller or small spoon, going to but not through the bottom of the apple. Use the melon baller or spoon to scoop out the apple, leaving about 1/4-inch apple shell. Chop the edible scooped-out apple and add to sausage mixture along with Cook’s Line Seasoning for flavor.
3. Place the apples in a 2-quart square baking or roasting pan. Fill with sausage mixture. Pour apple juice into the bottom of the baking dish, and baste the outside of each apple with the reserved sausage fat (optional).
4. Bake, uncovered, for 30 to 40 minutes or until apples are tender. Serve warm in shallow dishes drizzled with cooking liquid. Makes 4 servings.
Roasted Acorn Squash Rings With Farro-Lentils-Cherry and Broiled Honey... Persian Style
1 large acorn squash, skin left on and carefully sliced into 1/2 inch rings, seeds and membrane removed
Cook’s Line Seasoning (or salt and pepper)
2 cups cooked Farro wheat
1 cup cooked French or green lentils
1/2 cup dried cherries
2 teaspoons In The Kitchen With Scotty “More Than Pumpkin Pie” Spice(or if you’re feeling fancy homemade Persian “Advieh Spice”)
Minced chive for garnish
- Preheat the oven to 400 degrees. Prepare a sheet pan with parchment paper or with cooking spray. Lay the sliced rings flat on the pan. Drizzle lightly with olive oil, sprinkle each slice with cook’s Line Seasoning or salt and pepper. Roast in the oven approximately 20-25 minutes until tender. Remove from the oven and change the oven setting to “Broil”. Adjust the oven rack to the top as well.
- While the squash is roasting, in a bowl mix together the farro wheat, cooked lentils, dried cherry and More Than Pumpkin Pie spice or Advieh.
- Fill and mound the center of each acorn squash ring with the farro-lentil-cherry mixture. Drizzle the acorn ring portion with honey, lightly or to taste, with good pure local honey. Place in the oven to broil. Keep and eye on it, you don't want the filling to burn, and only the squash and honey to caramelize. broil about 2-3 minutes before ready to serve.
- With a spatula/pancake turner carefully remove the squash rings to a platter and garnish with minced chive. Enjoy!