Tag Archives: Kale

Happy Salad (or, “Salad But With Bacon, Potatoes, a Jalapeno and Homemade Dressing.”)

In my pantry today:

  • 6 slices bacon
  • 3 small yellow potatoes
  • 1 c kale, chopped and stems removed
  • 2 c baby red lettuce, chopped
  • 1 tbsp leek, sliced
  • 6-8 cherry tomatoes
  • 1 small jalapeno
  • 3 cloves garlic
  • 4 tsp olive oil
  • 1/2 c red wine vinegar
  • 1.5 tsp Greek seasoning
  • 1/2 tsp hot red chili powder

Wow, was my mind all over a delicious map tonight. Start out by massaging 1/2 tsp olive oil into your kale and setting it back in the fridge. Wash, stab a little, wrap in paper towels and microwave potatoes for three minutes (ignore the beep of the microwave for a while). Halve that jalapeno you picked from the generous container plant outside, remove the seeds and inner fuzz. Set halve the seeds aside, then flatten and delicately julienne the remaining pepper flesh.

Take a breath, start a new paragraph. Keep truckin.

Smash and mince your garlic. Put it and the reserved jalapeno seeds in 1/4 c olive oil in a mini saucepan on the stove. Let that cook slowly on ML until the garlic juuuuuust begins showing golden edges. Set aside for a few minutes.

Pan fry your bacon to your preferred consistency (I like mine dead as dead can be). Slice potatoes into large pieces and place in a baking dish with 1 tbsp bacon drippings spread in its bottom. Drizzle a little more on top, then sprinkle some Greek seasoning and red hot chili powder on. Place in 350° oven for 10-20 m, then:

[innnnnnnnnnnnhaaaaaaaaaaaaale]

Mix lettuce and kale and place in the bottom of a salad bowl. Rim the greens with spicy bacon-roasted potatoes. Top with leeks, tomatoes and julienned jalapeno… oh, and big-ass chunks of bacon. Serve with the garlapeno vinaigrette you just created with the sauteed garlic/seeds, 1/3 c red wine vinegar and 1/2 tsp Greek seasoning. Be happy — very happy — tonight with a salad for dinner. 5 spoons!

 

 

Corn Curry Creates Comfortable Contentment

In my pantry today:

  • 1 c chana dal, cooked
  • 1 c kale, de-stemmed
  • 1 c corn
  • 5 vine tomatoes
  • 1 large yellow onion
  • 3 cloves garlic
  • 1 tbsp mustard seeds
  • 1 tbsp kala jeera
  • 1 tsp coconut oil
  • 2 tsp vegetable ghee
  • 2/3 c evaporated milk
  • 1/4 c sour cream
  • 1/3 c plain yogurt
  • 1/4 c ground flax
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 4 tsp hot curry powder
  • 1/4 tsp asafoetida
  • 1/4 tsp Greek seasoning
  • 1/4 tsp cayenne pepper

What’ll be great about this is not worrying about perfect mincing, because everything will be equalized in the food processor halfway through the process. What won’t be great is cleaning the food processor afterwards but at least you’ll get a draw. And that’s something.

Regardless, cut up your onion and garlic enough to transluce-ify in the oil/ghee along with mustard seeds and kala jeera. Leave on ML while you boil water for blanching those tomatoes (if you are unfamiliar with tomato blanching, fear not with these directions.). Once the huge pile of stuff in your pan looks half the man it used to be, add the turmeric (I like doing this because it turns everything bright yellow, and that makes me feel it is better utilized; I claim no scientific knowledge surrounding this.) then the tomatoes. Increase heat to M for 2-3m. Stir, then top the pan contents ever so gracefully with kale, reduce heat to L and cover for 5 minutes or so. This steams the kale just enough to go into the food processor while giving the tomatoes a little time to mingle in the pan.

So the next step is putting everything in the food processor. Add the flax and don’t even worry about pulsing — just turn the sucker on and let it run for a minute or two. Return it back to the pan of its beginnings and add in the evaporated milk and half the seasonings. Bring to a very delicate boil then add in the sour cream, yogurt and remaining spices. Stir in the corn and cooked dal and let everything simmer for 15m or so. Serve over Basmati rice. 5 spoons!

3 Cheeses + 3 Vegetables + Pasta = Equation for Happiness

In my pantry today:

  • 2 c rice pasta, cooked
  • 1/4 c buckwheat, cooked in broth
  • 1.5 c red cabbage, loosely packed
  • 1/5 c minced kale, loosely packed
  • 1/5 c zucchini, sliced in small bits
  • 1/2 medium yellow onion, sliced thin
  • 3 cloves garlic, minced
  • 1/2 c broth (vegetable)
  • 3 tsp olive oil
  • 1 tbsp mozzarella
  • 1/4 c Parmesan cheese
  • 1/4 c feta cheese
  • 1 tbsp mustard seeds
  • 1 tsp Greek seasoning
  • 1/2 tsp cayenne pepper
  • 1 tsp turmeric
  • 1/4 tsp asafoetida

So you’ll start your onion, garlic and mustard seeds in a pan on ML. After translucency in onions begins, stir in turmeric and increase heat to M. Stir in kale, add a dash of broth and cover for 5-10m. Open the pan back up then stir in cabbage and remaining seasonings. Toss it all in a happy foray, then let your zucchini join in for a while (leave covered on L with another splash or two of broth).

Cook and drain your pasta. Mix buckwheat, mozzarella and feta into your cabbage/kale pan, then mix in your pasta. Serve topped with Parmesan. 5 spoons!

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!

Let’s Rice and Roll!

In my pantry today:

  • 6-8 leaves kale
  • 3/4 c cooked black matpe beans
  • 1/4 c cooked basmati rice
  • 1/2 c ricotta cheese
  • 1/4 c ground golden flax
  • 1/2 tsp ginger-garlic paste
  • 1 tbsp minced fresh basil
  • 1/2 tsp garlic powder
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp hot red chili powder
  • 1/4 tsp asafoetida
  • 1/4 tsp salt

Before v. After Blanching

Ok, this part is actually way more simple than the ingredient list might suggest. Just cream all of it together then set aside while water begins boiling. When the water boils, dip each leaf of kale by the tip of ts stem for a count of ten then transfer to paper towel. Dump the water out of the pot and start your sauce in it:

  • 1/2 medium Vidalia onion
  • 2 medium salt-roasted beets
  • 2 c unsweetened almond milk
  • 1 8 oz can plain tomato sauce
  • 2 cloves garlic
  • 1 tsp coconut oil
  • 1 tsp vegetable ghee
  • 1 tbsp black mustard seeds
  • 1 tbsp kala jeera
  • 1 tsp apple cider vinegar
  • 1 tsp hot curry powder
  • 2 tsp madras curry powder

In the pot, burner reduced to ML, insert your ghee and oil and top with mustard seeds, kala jeera, onions and garlic. Stir and let sit on the burner as the temperature drops. This would be a good time to carefully slice the stems out of your kale. Do that then come back, add diced beet and turn the heat back up to M; stir and let cook for about 5 minutes (or until the edges of your garlic slices begin to brown). Mix in a shot of vinegar and reduce heat to ML for another 10-15m.

That presents an excellent opportunity to begin constructing the actual rolls: put a teaspoon full near the base of a leaf, then roll up as tightly as possible without smooshing out the ends like a melty ice cream sandwich. Set each roll, seam side down, aside. Get back to that sauce.

Transfer pot contents to the food processor and puree. Scrape sides and add in almond milk and the remainder of seasonings. When at as fine a consistency as your palette desires, transfer back to the stove and add in tomato sauce. Bring to an easy boil on M then immediately reduce temperature to L. Put a spoonful of sauce in the bottom of a small glass baking dish then put your kale rolls in. Cover and bake at 350° for 20m. Serve, bottom-up from the plate: rice, sauce, rolls, maybe a little more sauce. 5 spoons for the rolls! They retained their crunch even after the oven. The sauce will get 4 spoons, if only because I still have unresolved bigotry issues towards beets.

 

 

CSA Whaaaat? (or, “Oh Yes, Updates of Deliciousness to Follow”)

In my pantry today will be my second week’s pickup from the City Roots CSA and I have yet to decide what I will cook with first; rest assured, I will ensure that flavor is involved as a collaborative partner. Want to find a CSA in your area? Try LocalHarvest.Org.
Arugula – peppery salad green or great addition to a pizza after its come out of the oven

Carrots – Mokum (orange) and Purple Haze carrots
Kale – This variety has many names Tuscano, Lacianato, Dinasour or Cavalo Nero.  This variety has less of a stalk and is perfect for making Kale Chips
Spinach – This variety is Bloomsdale, a slow bolt variety, know for its large crisp leafs
Lettuce – several different varieties
Microgreens – You will receive a bag of Sunflower microgreens and a bag of Zesty Mix (arugula, mustard, sunflower, radish, rainbow chard, beet, purple kohlrabi and red cabbage microgreens)

…Plus I’ve still got broccoli and more kale in the fridge. A veritable week of green is in my home’s future!

Leftover Soup: Springtime Edition

In my pantry today:

Whatever you didn’t eat off the hen the other day needs to go, bones ‘n all, into a large stock pot with enough water to barely cover and 1 tbsp salt. Bring to a boil on MH then reduce heat to ML and let cook all day… then you’ve got two main options: let it cool and pick out all the bones, or at the end of the night put it into the fridge because you’ve got no time to pick the carcass clean and also make sure the dishes are out of the sink but oh god first you’ve got to unload the dishwasher and its late so maybe tomorrow.  I chose the latter.

So today I warmed the pot a little, strained out the broth (set aside) and picked the carcass clean. Put picked meat (I had about 1c) with the previously-vegetarian lentil dish; bring 2-2.5 c of the broth (you should have about 4c left to freeze) to a boil on MH and, once rolling, turn heat to L and add the solids. Serve over room-temperature rice; since it’s fully cooked, don’t mix it in prior to serving or risk a bowl of swollen snooge — the broth will heat it. 5 spoons! I am just about drained of my own (spoons, that is), and this was a great way to make a delicious chilly weather meal that’s full of nutrients (phyto- and otherwise) and the Don’tYouWasteMe fridge gang. The only way this could’ve ended up more Smack Yo Mama good is with the addition of cayenne or hot red chili powder.

Start with Color! (or “I Shall Name Thee Kalentils von Sweeten Tater”)

In my pantry today:

  • 1 c dried lentils
  • 1 large onion
  • 2 leaves of kale, pulled from stem
  • 1 tbsp vegetable ghee
  • 2 c vegetable broth
  • 1/4 c half and half
  • 1 tsp kala jeera
  • 1/2 tsp turmeric
  • 1.5 tsp coriander
  • 1/8 tsp cinammon
  • 1.5 tbsp garlic paste
  • 1 tsp asafoetida
  • 2 c cooked Basmati rice

This will be a beautiful bright green and orange dish as you begin cooking; heat will of course wilt the beauty of nature… but rest assured that you will still be putting many valuable phytonutrients into your body! Start with vegetable ghee in a cold pan heating to M. Carelessly of aesthetic, cube-chop onion and sauté. Rip kale leaves from stem and toss them with the onion. Add seasonings, coat everything and when kale begins to wilt, upturn the entire pan into the food processor with 1/4 c broth and puree for 5-6m. Add it back to the pan with sweet potato pieces, lentils (soaked for an hour, so now 2c worth) and 1.75 c vegetable broth. Bring to simmer on MH then reduce heat to ML, cover and let cook for 30-45 minutes (or until sweet potatoes are at a consistency you like — I go for as tender as is possible without losing shape). When close to serving, stir in the cream; serve over Basmati rice. This dish was 4 spoons of culinary delight, and the leftovers, being so rich and chunky with lentils, are slated to base an excellent soup. Because, by The Hammer of Thor, I want to and will make soup again before November.

Bacon Soft Tacos with Mandarin-Cilantro Kaleslaw

In my pantry today:

  • 1 lb thick-cut bacon
  • 1/4 c fresh cilantro, minced
  • 1 c shredded kale
  • 1/2 c shredded cheese (I’m using something called “Fiesta Blend”)
  • 6 or so flour tortillas
  • 1/4 c mandarin vinaigrette
  • 1/4 tsp cumin
  • 1/2 tsp hot red chili powder
  • 1 tsp Fiesta chili powder
  • 2 tbsp onions, minced
  • 2 diced roma tomatoes
  • 2 tbsp sour cream

I’m having a tough day (y’know, the stupid disease) so we’re gonna try to keep this quick. Please tell me you already know how to cook bacon and dice things up (I’m betting you do). This is mostly going to be a post about the “kaleslaw,” for, lo, it was good:

Mince Kale along a parallel, then perpendiculize its ass a time or two. I sliced about 1/2 cm along a parallel to shred, then I gave a couple minces across the grid in my mind (so as to, as they say, “perpendiculize”). Immediately massage the vinaigrette into the lil lengths, then set aside. Mince your cilantro and toss it in with the seasonings listed above then let the whole mess marinate for a few hours. Upon the dining hour, layer bacon with cheese, onions, and tomato then top with kaleslaw to taste. Oh, and sour cream to taste.

This recipe allows for a great deal of bacon grease to reserve; as close to animal-free as my diet wants to become (and the more I cannot abide the thought of eating large slabs of flesh), it can’t argue with fat (in small amounts) being flavor. And did you know, sweet readers, that bacon could ever be made more delicious? It apparently is so: the sweetness and spice of the slaw went in tandem with bacon’s sweet serenade. I will make this slaw, or more likely just a slaw like it, again. 5 spoons!

 

Spicy Kale and Celery with Quinoa

In my pantry today:

  • 1 c quinoa
  • 2.5 c vegetable broth
  • 1 stalk celery
  • 1/2 medium onion
  • 2 tsp olive oil
  • 2 c kale, stems removed
  • 1 tbsp garlic powder
  • 1 tsp red hot chili powder
  • 1/2 tsp salt
  • 1/2 tsp asafoetida

Slice your onion and celery with industrious attention to detail so as to ensure you’ve got the thinnest intact slices possible. Mince your kale with only slightly less care. Put the onion and celery in a cold pan with the olive oil and heat to M. Once you’ve heard the pan sizzlin’ propa for a minute or two, add the kale and toss until coated. Add garlic, red chili, asafoetida and salt; toss. Toss in 1/2 c broth then cover, turn off and walk away. Cook quinoa using broth instead of water. When it is finished, fluffed and cooled add back to the reheated pan of kale. Mix it all together until hot, then serve. I used 1 tsp of butter as garnish here because, well, I thought it would be tasty. And lo, it was good. 4 spoons!