braciole, couscous, & kale chips

8 Nov


ive been making this braciole for awhile now, but we hadn’t had it in a long time.  I still had some arugula left from a pizza and quesadillas i made earlier in the week.  and this was a perfect way to use it up!  i served it with toasted pine nut couscous and kale chips.   the kale chips weren’t my favorite thing — need to find another recipe to use up the kale!  but munchkin #1 loved them!




adapted from rachael ray


  •  beef braciole, beef very thinly sliced
  • Coarse salt and black pepper
  •  prosciutto di Parma
  • 3/4 cups plain bread crumbs, eyeball it
  • 1/4 cup milk, eyeball it
  • 1/3 cup Parmigiano-Reggiano, 3 handfuls
  • 1/2 small onion, finely chopped
  • 1/2-1 cup chopped arugula
  • Plain round toothpicks
  • 2 tablespoon extra-virgin olive oil, 2 turns of the pan
  • 1 jar spaghetti sauce
  • favorite seasonings



Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.

Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes.  add jar of spaghetti sauce and season with your favorite seasonings — cook on medium heat about 10-15 min



Baked Kale Chips

adapted from allrecipes


  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt


  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.



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