Tag Archives: Condiments

Some Kind of Alfredo (or, “In Very Few Ways Actually a True Alfredo”)

In my pantry today:

  • 3 c cooked ziti
  • 1 c chana dal
  • 1 c kale, stems removed
  • 1/2 leek
  • 4 cloves roasted garlic
  • 1/3 c pine nuts, mostly toasted
  • 1/2 can your favorite “cream of” soup
  • 2/3 c unsweetened almond milk
  •  1 Swanson® Flavor Boost packet (vegetable)
  • 1 medium zucchini
  • 1/2 c Parmesan cheese
  • 1 tsp cayenne pepper
  • 4 tsp olive oil

I made 1/2 this dish yesterday as the base for something I had not yet fully recognized. What I made was exquisite, and I did not know where the end of it’s journey would lie. Here’s how it all started:

  • 1 c chana dal
  • 1 c kale, stems removed
  • 1/2 leek
  • 4 cloves roasted garlic
  • 1/3 c pine nuts, mostly toasted
  •  1 Swanson® Flavor Boost packet (vegetable)
  • 2 tsp olive oil

Start the thinly-sliced leeks and minced garlic in olive oil warming to ML, and let them rest for about 5 more minutes before you re-address their situation. Meanwhile, flash-blanch your kale, drain it in a colander then transfer to a cutting board to mince well. Stir pine nuts into pan and let sit another minute or three before adding the kale and dal. Stir everything together along with the Flavor Boost and let rest on L. Then turn off the stove. Then put it in the fridge when you don’t have time to keep cooking.

Fast-forward to the next afternoon. I’ll let you do the math up there on which ingredients haven’t yet been utilized; the only meat, then, involved in this recipe is: BRAINMEATS! Slice a little zucchini and pan sear it in 1 tsp of olive oil on MH until the edges brown. Set aside. Add a can of “Cream Of” soup in your choice of conciliatory flavor, some almond milk, Parmesan and cayenne pepper. Bring to a slow boil then reduce heat to L and let set while you boil that pasta. Drain it then put it back in its now-waterless pot. Add pan of deliciousness; stir and let set for a few minutes on L. Serve topped with zucchini and Parmesan. 5 spoons!

Chips Off the Old Stalk!

In my pantry today:

  • 1 bunch kale
  • 2 tsp olive oil
  • 2 tsp sea salt

It’s not just for the salad bar at Wendy’s. Now, I’ve never cooked with kale before but the nutritional information begs to have it added to my diet. The beauty of it begs photography. It seems like a win-win for a starving artist like myself. In fact, all I could do with it yesterday was the best starting point for cooking kale — chips.

Cut the stems out and arrange bite-size pieces of the leaves on parchment paper. Drizzle with olive oil, salt, then put in a 350° oven for ten minutes. Don’t believe me? I didn’t believe it myself, but durn. In ten minutes you’ll have light, crispy stipules rife with vitamins. While I de-stemmed the entire bunch, I only cooked one sheet pan’s worth of leaves (it was a first attempt, after all). That ended up being an excellent appetizer for us last night, and there’s twice the amount left, prepped, in a tupperware bowl in the fridge. Nom!