Chicken and Kale Casserole

3/4 pound large pasta shells

2 tablespoons unsalted butter

1 large yellow onion, diced medium

3 garlic cloves, minced

2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped

2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)

1 container (48 ounces) ricotta

3 tablespoons finely grated lemon zest (from 2 lemons)

3/4 cup Parmesan, grated (2 1/4 ounces)

1. Preheat the oven to 350 degrees
2. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente. Reserve 1 cup of pasta cooking water before draining, then return the pasta to the pot.


3. Meanwhile, melt the butter in a large (12-inch) skillet over medium-high heat until the foam subsides, then add the onion and garlic. Cook, stirring, occasionally until the onion is soft, 5-7 minutes.


4. Add kale, cover, and cook until the kale is almost tender, about ten minutes more. Transfer mixture to the pot with the pasta.
   
   
5. Stir in ricotta, lemon zest, 1/2 cup of Parmesan, pasta water, and salt and pepper to taste. Stir well, then transfer to a 9 x 13” baking dish and top with the remaining Parmesan. Bake until golden, about 30 minutes. Allow to cool 10 minutes before serving.

zucchini walnut bread

3 eggs, 2 cups grated zucchini, 2 cups of sugar ( I used 3/4 cups of organic blue agave),1 cup of veg oil, 1 tbsp. vanilla, 2 1/2 cups of flour, 1 tsp salt, 1 tsp baking soda, 1 cup chopped walnut

preheat oven to 350 degrees. Beat the eggs until foamy,. Gradually beat in the sugar(blue agave) and vanilla. Mix to the grated zucchini and the oil.  Add the dry ingredients(flour, salt, and baking soda) and incorporate until just combined.  Fold in chopped nuts and pour batter into two greased loaf pans.  Bake for an hour.

Happy Father's Day : Sashimi Salad

12 oz sashimi grade tuna, diced; 1/3 cup pickled cucumber(sweet & sour); 1/4 cooked shelled edamame; 1 tsp toasted sesame seeds; 1/2 tsp salt; 1 avocado, sliced; some  mixed baby green;1/3 cup miso vinaigrette.

Toss tuna, cucumber, edamame ,sesame seeds and salt in a bowl, arrange the tuna mixture, avocado slices and mixed green on a plate, then pass the vinaigrette on the side.

Blueberry French Toast

12 slices day-old Italian break, cut into 1-inch cubes;
2(8 oz) packages cream cheese, cut into small cubes; ( I only use 1 pkg)
1 cup of fresh blueberries;
12 eggs, beaten; ( I used all egg white, 1/3 egg while = 2 large whole eggs)
2 cups of milk; 
1/3 cup maple syrup;

1 cup white sugar;
2 tbls cornstarch;
1 cup water;
1 cup fresh blueberries;
1 tbls butter ( I skipped the butter)

1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Rotisserie Chicken Salad

1 Costco rotisserie chicken, picked & shredded; 1/2 medium red onion, chopped; 2 celery stalks, chopped (other options : chopped apple,grape,green onion,raisin,walnut...) 1 tbs light mayo; 1/2 cup Greek yogurt; salt&pepper

Combine all the ingredients in a mixing bowl. Season taste with salt & pepper.