Posts Tagged ‘kale’
When I saw baby kale at my grocery store right next to the baby spinach I could not resist. Especially since I am making efforts to incorporate more vegetables into my diet (said while I munch on baby carrots). And what better time to add more greens than right before St. Patrick’s Day? With breakfast being the most important meal of the day I decided to start there by making a quiche with the baby kale. This quiche would’ve been even healthier if made crustless, but the crust is my favorite part of a quiche! I would not have been satisfied without it’s presence.
9-inch refrigerated pie crust, uncooked
1 Tbsp olive oil oil
1/4 cup diced white onion
2 cups fresh baby kale (or regular kale torn from the stems)
1/2 large red bell pepper, diced
1 turkey breakfast sausage, cooked and diced
3 egg whites, beaten
1-1/2 cups shredded Mozzarella cheese
3/4 cup shredded sharp Cheddar cheese
1/2 cup shredded Parmesan cheese
4 tsp ground black pepper
- Preheat oven to 350. Fit pie crust into a 9-inch pie pan.
- Heat oil in a large skillet over medium-high heat. Add onion, kale and red bell pepper; cook, stirring occasionally, until kale is wilted and onion and pepper is softened. Stir in sausage. Let mixture cool slightly.
- In a large bowl, combine eggs, cheese and pepper. Add kale mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Source: Adapted from Ingredients, Inc.
I hope you all had a fabulous pre-holiday weekend. My family does most of the celebratory activities tonight and will probably see Les Miserables tomorrow since we already saw the Hobbit over the weekend (woohoo!). But last week I made these sloppy joes using ground turkey for my brother’s birthday (with my early Christmas present – my first All Clad ccopper core pan!).
I have a weakness for anything involving kale chips so I was super excited for the opportunity to cook these. Especially since I knew Kate would enjoy them as well. It was pretty quick and easy to make but the recipe originally directs you to let the sauce simmer at the end until reduced by half. However I found there wasn’t enough sauce to want to reduce it any at all! In fact I ended up adding a little more ketchup and Worcestershire sauce and just heating it through, so the recipe reflects my changes. Maybe if you don’t drain the tomatoes you would have a juicer sauce that would need reduction? No matter, they still came out great!
One year ago: German Pancakes
Two years ago: Chocolate Gingerbread Sandwich Cookies
TURKEY SLOPPY JOES WITH KALE CHIPS
1 bunch kale, tough stems and ribs removed, leaves torn into pieces
2 Tbsp vegetable oil, divided
Salt and pepper
1/2 medium white onion, diced small
1 medium sweet potato, peeled and diced small
2 cloves garlic, minced
1 lb. ground dark-meat turkey
1 can (14.5 oz.) diced tomatoes, drained
1/2 cup ketchup
3 Tbsp Worcestershire sauce
4 large hamburger buns
- Preheat oven to 350 degrees. Toss kale with 1 tablespoon oil and season with salt and pepper. Rub the leaves with your fingers to evenly coat. Bake on two rimmed baking sheets until crisp, 15 minutes.
- Meanwhile, in a large skillet, heat remaining tablespoon oil over medium-high. Add onion and sweet potato and cook until softened, 8 minutes.
- Add garlic and cook until fragrant, 30 seconds; season with salt and pepper.
- Add turkey and cook, breaking up meat with a wooden spoon, until browned, 6 minutes. Add tomatoes, ketchup, and Worcestershire and cook until heated through. Serve on buns alongside kale chips.
Source: Adapted slightly from Everyday Food, October 2012.
Exploring alternative pizza toppings is fun. Sometimes the toppings become so creative that the essence of pizza only remains in the crust upon which it all sits. This is one of those times, but you know what? I am perfectly okay with a completely unconventional pizza, especially after the revelation of kale and balsamic vinegar together. There’s just something about crispy kale and sweet & tangy balsamic that just get me.
Even went ahead and served it with a drizzle of balsamic reduction leftover from making a Caprese Pizza at the same time. Is there such a thing as too much balsamic? Of course, one cannot forget the presence of the seasonally appropriate sweet potato on this pizza. (I promise I have not forgotten about you, pumpkin.)
One year ago: “Don’t Judge Me” Mac & Cheese
SWEET POTATO KALE PIZZA WITH ROSEMARY & RED ONION
Your favorite pizza dough
1 large sweet potato, thinly sliced, about 1/4 inch thick
1/2 red onion, sliced
1-1/2 Tbsp olive oil, divided
Salt and pepper, for seasoning potato slices and onion
1-1/2 cups mozzarella cheese
1-1/2 cups chopped kale
1 Tbsp balsamic vinegar
1 tsp, freshly chopped rosemary
1 cup balsamic vinegar
1-1/2 Tbsp brown sugar
- Preheat the oven to 400 degrees. Place the sweet potato slices and red onion slices in a bow and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes. Remove from oven and let cool while you prepare the pizza dough.
- Turn the oven to 500 degrees or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot. On a lightly floured surface, roll out the pizza dough, using a rolling pin. Roll it out to about 3/8 of an inch. Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with the remaining 1 tablespoon of olive oil. In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with mozzarella cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.
- Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing.
- While the pizza is baking, add the balsamic vinegar and stir in the brown sugar in a small sauce pan on medium heat. Bring to a simmer and heat until the vinegar is reduced by half. Remove from the heat. Drizzle over the pizza as desired.
What am I doing now that I’ve returned from fabulous Europe? Back to the grind with my research. And completely confused how it’s already almost the end of June. And completely sick with some sort of head cold. Who gets sick mid-summer? Someone who just took a 9 hour flight plus two other 1.5 hour flights back to the US apparently. But since I’m on a streak here this week on reminiscing recent travels, let’s journey back to my trip to Boston a month ago with the meal I prepared for my family one night.
This was my first adventure into kale, both in eating and cooking. In the end I had to keep batting my family’s hands away from the cooked kale to make sure there was some left to be served with the meal! Who knew kale could be such a hit by itself? And it made for a great mixture when added to the creamy sweet potato sauce.
The recipe says this pasta serves 2-4. I would take that to mean 2 if served by itself, 4 if served as a side or along with something else. For eight people I doubled the recipe that is shown below and served it with breaded chicken pieces. There’s no way it would’ve filled up 8 bellies without something extra. And there was just a little bit leftover even after a few went back for seconds, so overall it was the perfect amount.
One year ago: Root Beer Pulled Pork Sandwiches
SWEET POTATO CREAM PASTA WITH CRISPY KALE
1 large sweet potato, cooked and mashed (about 1 1/2 cups)
1 Tbsp olive oil
2 Tbsp unsalted butter
1 shallot, chopped
2 garlic cloves, minced or pressed
1 Tbsp flour
1-1/2 cups skim milk
1/2 cup freshly grated Romano cheese + 2 Tbsp, plus more for garnish
1/2 pound whole wheat pasta (preferably noodles)
1 head of kale, leaves torn from stems
1 Tbsp toasted sesame oil
1/2 tsp salt
1/2 tsp pepper
- Preheat oven to 350 degrees. In a large bowl, add kale, sesame oil, 2 tablespoons Romano cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for 1-2 minutes, until flavors are distributed. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside.
- Bring pasta water to a boil and prepare pasta according to directions.
- While kale is cooking, heat olive oil and butter oven medium-low heat in a large skillet. Add in shallots and garlic with a pinch of salt, cooking for 4-5 minutes until soft and translucent. Increase heat to medium and add in flour, whisking constantly to create somewhat of a roux. Once the roux has turned golden, add in mashed sweet potato and milk, whisking to combine (it’s okay if a few small bits of potato remain). Let the mixture come to a simmer in order for it to thicken a bit – it thickens quickly. If it becomes too thick, simply add a little milk to thin it out. Reduce heat to low and stir in Romano, remaining salt and pepper.
- Once pasta is finished cooking, add noodles directly into the sweet potato sauce. Let sit for a few minutes, then transfer everything to a large bowl. Top with crispy kale and toss to distribute. Serve with additional Romano on top.
Source: How Sweet It Is