Carla Hall Creamed Kale Recipe Recipe For Hand
DELICIOUS CREAMED KALE WITH MUSHROOMS
Goes great as a side dish to any protein-based entree.
Provided by Jake Foz
Categories Side Dish Vegetables Greens
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 16.7 g, Cholesterol 90.1 mg, Fat 27.9 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 17.1 g, Sodium 219.4 mg, Sugar 0.6 g
CARLA'S PERFECT MIX-AND-MATCH CHOCOLATE CHIP COOKIES
I'm not sure who doesn't love a good chocolate chip cookie, but for those who like to switch things up a little, this is the cookie for you! Here I've given you my tried-and-tested perfect chocolate chip cookie, along with four other flavor-packed combinations for those who want something just a little bit different from the traditional. Make the base dough without any chocolate chips at all, divide it into half or thirds, and then scale the amounts of mix-ins you want to use -- that way you'll end up with a few different varieties to please every palate!
Provided by Carla Hall
Categories dessert
Time 1h45m
Yield Makes about 4 cups cookie dough
Number Of Ingredients 21
Steps:
- For the dough: Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the stick of room temperature butter, granulated sugar, dark brown and light brown sugars on medium speed until combined, scraping down the sides of the bowl as needed. DO NOT OVER BEAT. Beat in the eggs one at a time, then beat in the vanilla until combined. Slowly stream in the melted butter until combined. Reduce the mixer speed to low, add the flour mixture and beat until completely combined.
- Stir in the chocolate chips or the other mix-in combinations you desire by hand.
- Using a tablespoon or small scoop, scoop the cookie dough onto the prepared baking sheet and then chill in the refrigerator for 1 hour.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Place half of the cookie dough scoops 2 inches apart on the prepared baking sheets. Chill the remaining dough while you bake the first batch.
- Bake until the cookies are golden around the edges but still soft in the middle, 8 to 10 minutes. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely, if you desire.
- Cool the baking sheets completely, then line with parchment paper and repeat the baking process with the remaining dough.
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- In a 4- to 6-quart pot bring the cream to boiling over medium-high heat. Boil gently, uncovered, 8 minutes or until reduced to 1 1/2 cups, stirring occasionally (watch for foaming). Add the garlic, crushed red pepper, nutmeg, half the onion, 1/2 teaspoon salt, and the pepper. Bring to boiling, reduce the heat to medium, and simmer for 5 minutes or until thickened, stirring occasionally.
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