I'm not sure if it was the constant advertisements for Rachel Ray's new show - Three In The Bag - or my resolution to be more "resourcefully healthy" in 2014, but this weekend I was inspired to do something a little out of the ordinary! That "little something" was to create a recipe - without the help of Pinterest or Food Network - from the leftovers of my Saturday Night Dinner!
On Saturday afternoon, after hemming and hawing about going out to eat despite the frigid temperature, my husband and I decided to make our "Saturday Night Out" a "Saturday Night In." Already feeling the effects of the arctic air that blanketed Hoboken, we both agreed that a "comfort meal" would best compliment our decision to lay low. From that decision, sparked my interest in this Slow Cooker Dish.
Despite our wants to lick the slow cooker clean, we packaged up the left over pork for what would be the key player in my original recipe for our Sunday Night Dinner!
On Sunday, I brought the left over pork to room temperature, cooked a small portion of couscous (whose remnants I plan to pair with my veggie salad on Wednesday) and began to stuff 6 pre-cleaned / de-stemmed large kale leaves. I placed the bulging greens into an oven safe baking dish that had been drizzled with the leftover tomato sauce from Saturday's dinner. Once gathered all together, I topped the leaves with a little more of the tomato sauce, which added moisture for "braising" purposes.
My creation went into a 375 degree oven for 40 minutes. When the timer buzzed at minute 40, I removed the baking dish and generously topped the leaves with a part skim shredded mozzarella / shredded Parmesan cheese mixture. I returned the dish to the oven for an additional 5 minutes - which gave the cheeses enough time to melt!
Before I plated the meal, I topped the leaves with fresh basil - which was the perfect bit of freshness for this fine feast!
((If you too were inspired, please feel free to email me for more information about this recipe!))
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