CW's Cafe Today - Tuscany Kale with Bell Peppers & Toasted Pine Nuts

Serves – 4

Prep Time 10 minutes – (20 minutes if kale is unprepped).

Cook time: about 15 minutes

"Tuscany or Dinosaur Kale with Bell Peppers & Toasted Pine Nuts," and it serves four people. It gives you the prep and cooking times, a list of what you need, and easy-to-follow steps. Basically, you sauté kale with bell peppers, onions, and garlic, and then finish it off with some toasted pine nuts. Enjoy! 😊

Ingredients

• 1 bunch of kale, about 1 pound – washed, stems removed, and sliced)
• ½ Red, Yellow, and Orange Bell Pepper, diced
• ½ small – medium white onion, diced
• 4 cloves garlic, minced
• ½  cup Pine Nuts
• 3 tablespoons Olive Oil
• 1 cup chicken or vegetable broth
• Salt & Pepper

Let’s get started !!

1. In a medium pan over medium heat, add olive oil, onions, and garlic and sauté until tender. (about 3 - 5 minutes)   
2. Add chicken broth and bring to a boil. Then add Kale, Kale, let it cook for about 5 – 8 minutes.
3. Add diced bell peppers, salt, and pepper to taste. Remove from heat and cover.
4. In a small skillet over medium heat, add pine nuts, and stir the nuts until they become lightly brown and toasted.
5. Add pine nuts to the kale. Kale toss. Then place in a serving dish.

Sweet and Sour Pork Tenderloin Medallions

 

About this Recipe

 Tasty dish, Sweet and Sour Pork Medallions. You marinate the pork in teriyaki sauce, cornstarch, and sesame oil, then cook it up with colorful bell peppers and pineapple in a sweet and sour sauce. Serve it over some herbed basmati rice, and you've got a delicious meal! The recipe includes all the ingredients you'll need and step-by-step instructions to make it. Enjoy! 😊

Ingredients

• 1.5 lbs. pork tenderloin, sliced into 1/4-inch medallions
• 1 tablespoon teriyaki sauce (low sodium if available)
• 1 teaspoon cornstarch
• 1 teaspoon sesame seed oil
• 1 cup green bell pepper, cubed
• 1 cup red bell pepper, cubed
• 1 cup orange bell pepper, cubed
• 1 cup yellow bell pepper, cubed
• 1 medium white onion, cubed
• 1 cup fresh pineapple, cubed
• 1 jar (6-8 ounces) Asian sweet and sour sauce
• 2 teaspoons olive oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt (optional)
• Fresh cilantro or parsley (optional, for garnish)
• 2 packages of ready-cooked basmati rice by Uncle Ben
• 1/2 teaspoon olive oil (for rice)
• Fresh chopped parsley or other herbs (for rice)

Steps

1. Place pork medallions between two sheets of parchment 

        paper and gently flatten using a meat mallet to about 

       1/8-inch thickness or less.

2. In a bowl, combine teriyaki sauce, cornstarch, and sesame 

        seed oil. Add pork medallions and marinate for at least 

       15- 20 minutes.

3. Season pork medallions with black pepper, garlic powder, 

        and salt if using.

4. Heat 2 teaspoons olive oil in a large non-stick skillet 

        over medium heat.

5. Add pork medallions from the marinade and cook 3-4 

        minutes per side until browned and cooked through. 

        Remove pork and set aside.

6. In the same skillet, add white onion and all bell peppers; 

        sauté for 4-5 minutes until slightly tender but still crisp.

7. Add pineapple cubes and cook for an additional 

        2 minutes, stirring gently.

8. Return pork medallions to the skillet and pour in the jar of

        Asian sweet and sour sauce.

9. Toss gently to coat everything evenly, and cook another 

        2 minutes until heated through.

10.   Prepare the 2 packages of ready-cooked rice by 

       Uncle Ben, following the package instructions.

11. Place the cooked rice in a bowl, drizzle with 1/2 teaspoon 

       of olive oil, add freshly chopped parsley or other herbs, and 

       toss gently with a fork to combine.

12. Remove pork and vegetables from the heat, and garnish 

        with fresh cilantro or parsley if desired.

13. Serve the sweet and sour pork medallions over the 

        herbed Basmati rice.

Fresh from the Garden Pizza

 Pizza can be layered with fresh garden vegetables from the local Farmers Market or locally grown vegetables found at your grocery store.  I love getting up on Saturday mornings and going to the farmer’s market to shop for fresh vegetables.  My Fresh from the Garden Pizza has a fresh Basil Pesto sauce that lays the foundation for this pizza.  😋

Yield: (1) 10-inch pizza  

(Prep Time for pizza dough and prepping veggies: 25 minutes)  

(Rise Time using Instant Yeast: 10 - 15 minutes)

(Bake Time: 15 - 20 minutes)

Total Time: 60 minutes

Ingredients for Pizza Dough

·        ¾ cups warm water (110 - 120℉)

·        1 Pack of RapidRise Instant Yeast

·        1 teaspoon of sugar

·        2 tablespoons Olive Oil, plus 2 teaspoons for prepping the bowl for the dough to rest

·        2 cups “00” zero Pizza Flour, plus flour for dusting

Directions for Pizza Dough

1.  Add warm water to a liquid measuring cup, then add instant yeast and sugar and mix well.  Let stand unitl cream, about 10 minutes.

2. Combine flour and salt in a stand mixer and mix well.

3.  Add yeast mixture and olive oil and beat until smooth using a dough hook  attachment.           

4. Let dough rest for 5 minutes in a mixing bowl.

5.  After dough has rested, flour working surface and form dough into a ball.

6. Grease bowl with 2 teaspoons of olive oil and place dough in bowl, cover with plastic wrap, and let rest for an additional 10 minutes.

7. Turn the dough onto a lightly floured work surface and pat the dough to form a 10-inch circle.

8. See pizza toppings for the next steps to complete pizza preparation.

From Garden Pizza Toppings

All vegetables should be sliced equally to ensure even cooking time.

• 3 tablespoons fresh or jarred Basil Pesto

• ¾ cups shredded mozzarella cheese

• 1 medium firm tomato sliced about a 1/8 of an inch thin

• 1 small yellow squash sliced about a 1/8 of an inch thin

• 1 small zucchini sliced about a 1/8 of an inch thin

• 1 small/mini eggplant sliced about a 1/8 of inch thin

• 3 mini-sweet bell peppers (1 yellow, 1 red, and 1 orange) sliced

• ½ medium red onion sliced a 1/8 an inch thin

• 3 asparagus stalks sliced in half, then slice on a diagonal

• ½ teaspoon of salt

• ½ teaspoon of coursed black pepper

• 1 teaspoon of Italian seasoning

• ¼ cup grated Parmesan cheese

• ¼ cup chopped scallions for garnish

•  ¼ cup of fresh chopped basil and tarragon combined. Hold back some for garnish after the pizza is baked.

 

Directions for preparation of pizza

 

1. Pre-heat oven to 450 ℉

2. Place parchment paper on the pizza pan, lightly dust the pan with semolina flour, and transfer the dough to the pan.

3. Then press the pizza dough out to the edges of the pan to form a 10-inch circle. The dough in the center should be thinner than the edges of the pizza crust.

4. Add the basil pesto in the center of the dough, spread the pesto, and leave the edge of the dough free of pesto.

5. Now add mozzarella cheese freely over the pizza dough, lay a row of sliced tomatoes around the pizza dough, followed by the sliced yellow squash, zucchini, eggplant, bell peppers, and onions, then add asparagus.

6. Season the vegetables with salt & pepper, then Sprinkle parmesan cheese and half the fresh basil/tarragon mixture over pizza.

7. Place pizza in the oven and bake for about 15 - 20 minutes.

8. Remove the pizza from the oven and sprinkle the remaining basil/tarragon,

    and chopped scallions on the pizza. Enjoy!