Healthy Braised Kale


 3 cloves of garlic

2 spring onions (or substitute in 1/4 of your favorite type of onion)

1 lb of kale, roughly chopped with stems removed

1/2 tsp paprika

1 tbsp balsalmic vinegar

1tbsp olive oil

1 cup of water (for more flavor, you can also substitute with chicken broth)

Salt and pepper to taste

Chop garlic and onion then sauté in olive oil until garlic begins to brown and onions are tender. Add kale, water, and paprika. Stir and cover. Bring to a boil then reduce heat and simmer covered for about 20 minutes. Stir in balsalmic vinegar, salt, and pepper.




Mac and Cheese That’ll Knock Your Socks Off

This is my semi-famous mac and cheese recipe.  It is so good, that my grandma begs me to make it anytime I’m home from school (ironic right?).  It’s also a great dish for potlucks because it’s a little bit different than your typical mac and cheese so even if someone else brings macaroni and cheese, your dish will be unique.  The best part about this mac is the crispy cheese crust it forms, just pure yummy!


Step 1: Boil Macaroni for 8 minutes then lay into casserole dish.  I like to use a dish with lots of surface area, because that means more crispy toppings!


Step 2: Combine milk, flour, butter, mustard, salt and half of the grated cheese into a microwavable bowl.  Microwave for 1 ½ minutes, stir, then microwave for another 1 ½ minutes and stir.  If the butter is not fully melted, microwave for one more minute.  It should end up looking like the picture to the right below.

mc3  IMG_1130

Step 3: Pour mixture over macaroni, stir to mix cheese in, and then cover with the additional cheese.  Sprinkle pepper and paprika on casserole and bake at 375° for 40 minutes.


Knock-Your-Socks-Off Mac and Cheese

(makes 4 servings)

2 cups macaroni
1 ½ cups milk
3 tablespoons flour
2 tablespoons butter
2 teaspoons mustard
1 ¼ cup grated cheddar cheese
1 teaspoon salt
dash of pepper & paprika

Preheat over to 375°.  Boil macaroni for 8 minutes, drain, and place in casserole dish.  In a microwavable bowl, combine the milk, flour, butter, mustard, salt, and half of the grated cheddar cheese.  Microwave for 3 minutes, stirring in the middle.  If the butter has not fully melted, microwave for an additional minute.  Pour this mixture onto the macaroni and then mix in.  Coat the macaroni in the remaining cheese.  Sprinkle with pepper and paprika and bake for 40 minutes.



German Potato Pancakes

These pancakes were always a favorite in our house when we were growing up.  Celine used to out-eat every other person at the table when these were on the menu.  One of my favorite things about this recipe is that it is a lot less work than your typical potato pancakes.  Instead of fighting the mandolin (by far the most evil of kitchen tools!)  and grating potatoes, I can just throw everything in the blender.  They’re perfect for dinner or breakfast, and sure to be a hit at your house too!

Step 1:  Gather all your ingredients.  I forgot the eggs–they were still in the fridge!


Step 2:  Wash and peel the potatoes.

IMG_4819Step 3:  Chop the onions and dice the potatoes.


Step 4:  Throw the eggs, salt, baking powder, flour, onion and 1/2 cup of potatoes in the blender.  Grate.


Step 5:  Throw the rest of the potatoes in and grate until smooth.


Step 6:  Heat oil in frying pan and drop batter in by ladleful.


Step 7:  Fry until brown then drain on paper towel.


Step 9:  Garnish with your favorite topping, and enjoy!  We had ours with sour cream and sautéed mushrooms and onions.

German Potato Pancakes

(makes about 12 pancakes)

2 eggs
1 small onion
1 tsp salt
2 tbsp flour
1/4 tsp baking powder
3 cups of cubed, raw potatoes (we usually use russets)
Canola or vegetable oil for frying

Wash, peel, and cube potatoes.  Chop onion.  Put eggs, onion, salt, flour, baking powder, and 1/2 cup potatoes into blender.  Grate until there are no lumps.  Add remaining potatoes and grate until smooth.  Heat 1/2″ – 1″ of oil in a frying pan.  Make sure oil is very hot or pancakes will not cook properly.  While oil is heating, line a plate with multiple of layers of paper towels.  Use a ladle to pour 2″-3″ diameter pancakes into skillet.  When edges begin to brown (about 2 minutes, depending on the heat of your oil), flip pancakes using a spatula.  Fry for an additional 1-2 minutes until both sides are evenly browned.  Place pancakes on paper towel-lined plate until ready to serve.  Serve with sour cream or applesauce.