Braised Balsamic Greens

1 Tbs. olive oil
5 cloves of garlic sliced thin

1 Bunch Dinosaur Kale washed and cut into bite sized pieces, remove thick ribs

1 Bunch Rainbow chard washed and cut into bite sized pieces

1 pinch of coarse grained sea salt
freshly ground black pepper

3-4 Tbs. aged, at least 10 years, balsamic vinegar

In a 12 inch skillet or dutch oven, over medium high heat, heat the olive oil, add the garlic to the pan and cook stiring constantly with a wooden spoon until the garlic is golden brown. Add the greens all at once and the salt and pepper. Give them a stir and add the vinegar then cover them for 2 minutes until they wilt. Remove the cover and let the vinegar reduce a bit. Stir the green and cook 2 more minutes until the greens are tender. Serve immediately.

They go well with rice and beans or pork chops.

Recipe, writing and photos by Karen Pickus 2012

Courtesy Karen Pickus 2012

Buckwheat Breakfast Pancakes

Who doesn't like the special treat of home made pancakes? They are among my favorite breakfast items on a lazy winter morning. I have come up with a very fluffy whole grain variety that is not only a fun treat, but a healthy one too!

Ingredients

2/3 cup buckwheat flour

1/3 cup corn meal

1/2 cup oat flour

1 Tbs. baking powder

Combine in a large bowl and stir dry ingredients with a wire whisk.

1 cup milk

2 large eggs

2 Tbs. almond oil (or any other flavorless oil)

2 Tbs. maple syrup

Combine wet ingredients together. Mix thoroughly with a wire whisk.

Add wet  mixture to the dry ingredients and mix thoroughly.

Heat a griddle over medium high heat. Add a bit of butter or oil. Pour 1/4 to1/3 cup of batter on the well buttered griddle for each pancake.

Makes 10-12 pancakes.

Serve with bananas and maple syrup.

Top with butter if you wish.

Recipes, writing and photos by Karen Pickus 2012

Courtesy, Karen Pickus 2012

Winter Tomato Soup

I love tomato soup for lunch, alone, or with a salad or sandwich. It boasts big flavor and nutrition but low in calories.
In the winter when canned tomatoes are your best bet, make this quick soup that will satisfy the palate. Warm, rich flavor with smooth texture and brilliant color.

Ingredients

1 Tbs. olive oil
1 Large onion, diced
4 cloves of garlic, sliced thin
1 tsp. dried basil
1 tsp. dried oregano
1 sprig fresh thyme
1 bay leaf
1/2 tsp. salt
1/4 tsp. ground black pepper
1 28 oz. can of crushed tomatoes
1 6 oz. can tomato paste
3 cups water

Heat olive oil over medium heat in a enamel cast iron dutch oven. Add the olive oil. Heat a bit then stir in the onion, garlic, herbs, salt and pepper. Cook until vegetables start to soften, about 10 minutes, but the vegetables don't caramelize. Add the tomatoes and rinse the cans with the water and add to the vegetables.
Stir the tomato paste until it desolves. Bring to a boil and stir. Simmer the soup on low for about 40 minutes. Remove the bay leaf and thyme. Puree the soup in a food processor until smooth. Do a little at a time or puree with a hand held blender if you have one. Correct seasoning with salt and pepper if necessary. Serve immediately.

Recipe, writing, photos by Karen Pickus 2012
Courtesy Karen Pickus 2012

Whole Grain Weekend Waffles

Here are some delicious waffles that are outstanding examples of how great food can taste when it is healthy and happens to be gluten free. These waffles are a power breakfast for any day... they can be frozen and heated up in your toaster just like any toaster waffle. Top with fruit and real maple syrup and you will say " Man do  I love Sunday breakfast", even during the week.

1/2 cup buckwheat flour
1/4 cup oat flour
1/4 cup millet flour
1/2 cup corn meal
1 Tbs. baking powder

2 eggs
2 Tbs. maple syrup
2 Tbs. almond oil
1 cup buttermilk or yogurt

Combine the dry ingredients in a large bowl with a wire whisk. In another bowl beat the eggs, stir in the remaining wet ingredients until smooth. Add the wet mixture to the dry mixture, stir to combine. Place 1/3-1/2 cup of batter into the waffle maker, for each waffle.

Cook waffles until golden and crispy. Serve with butter, berries, sausage and  real maple syrup.

Recipes, writing and photos by Karen Pickus 2012
Courtesy Karen Pickus 2012

Assisting Emeril and Mario today...fun at work

M. Goldsmith, K. Pickus, Joan Rivers... All in a days work!

NEED I SAY MORE!

Photo by the amazing and generous Rita Gallina 2012
Courtesy Rita Gallina 2012

This is my idea of the ultimate dinner party!

Me Elmo and Cookie Monster!

 Today I had a great time rehearsing our cooking segment with Elmo and Cookie Monster!

Photo Courtesy Cecil, Our Illustrious Stage Manager at GMA

EggNog to go!

Recipe to come! Off to the movies Merry Xmas!

Photos at GMA

This is a recent photo generously taken by

Blake D'Ambrosio, great all around guy and fantastic stage hand, and darn good photographer I might add... of Joe , me KP and Chris.

I am with Joe who was my go to guy at GMA who just retired, and will be sorely missed, and Chris the current and up and coming stage hand to the stars!