This recipe was in my CSA email this week and is originally from “Lidia’s Italian American Table”. I tweaked it a little bit to cook the kale longer, as I prefer it very tender.
- One large potato (mine was about 12 oz), peeled & cubed
- One bunch of kale, washed, stripped from stems & shredded
- 1/4 cup olive oil
- 4 cloves garlic, peeled & sliced
- Salt, pepper, Italian seasoning to taste
What I did:
- Put the prepared potatoes & kale in a large saucepan with about 5 inches of water in it, cover and boil on medium for about 25 minutes.
- Drain well.
- In a large skillet, warm olive oil and saute garlic until lightly browned.
- Toss potatoes & kale into the skillet, season to taste, cook on low while stirring and mashing the potatoes. Takes about five minutes.
Superb! This is now my favorite way to prepare kale! The potato really “calmed” the kale, and the two textures blended together very well. I recommend any other dark leafy green to be used in this recipe in place of kale.
I made a salad to share with M. I personally like to make a huge salad all at once and keep it in the fridge for random snacking.
I went for it.
- One head romaine lettuce
- One head butter leaf lettuce
- Two grated carrots
- One grated beet
- 1/3 head of cauliflower, split into small florets
- Two stalks of celery, thinly sliced
What I did:
- Wash the lettuce THOROUGHLY. A friend of mine recently stated that she suspects the real meaning of the word “organic” is “here, you wash the dirt off!” It’s kind of true. Leafy veggies are especially prone to being rather dirty. And dirt adds an unpleasant texture to most meals.
- Chop, shred, and rip veggies.
- Toss in a huge bowl.
I ate mine with my home made Italian dressing, chopped chicken breast, and home made croutons (a sliced hard boiled egg and a little shredded cheese would have made it PERFECT). M ate his with a blueberry pomegranate vinaigrette.
The romaine and butter leaf were the perfect pairing of opposites.
As I am wont to do, I have allowed other creative endeavors to get in the way of my cooking. I procrastinate about it, telling myself that cooking a meal will “take too much time”, then find myself leaving my creative project to wander aimlessly through the kitchen looking for a meal that doesn’t exist. The other huge drawback is the waste of perfectly good vegetables – rotting in the glow of my procrastination. It really is worth it to take the 30 minutes or so and make myself something nutritious. I think perhaps I’ll make a list of goals for cooking this week. I like lists.
- A huge salad
- Italian potatoes & kale
- Cabbage, potato & cheese casserole
- Winter squash bisque
- And I promise to finally try out the beet & orange salad that I’ve been resisting for a year now
There. Goals. 🙂
What I got in the box this week:
A big thank you to Stephanie O’Dea for trying out 365+ slow cooker recipes and letting all of us know how they turned out! Being a slow cooker junkie myself, I find her website, A Year of Slow Cooking, very useful.
It just so happened that this weekend I had all the ingredients to make her Harvest Stew. It’s as good as she says.
In case you don’t feel like clicking over to that site:
- 1 pound lean ground turkey or chicken
- 1 yellow onion, chopped
- 3 chopped garlic cloves
- 1 can kidney beans, rinsed
- 1 sweet potato, peeled and chopped
- 3 red potatoes, peeled and chopped
- 1 acorn squash, peeled and chopped
- 1 whole can tomatoes and chilies (rotel)
- 4 cups chicken broth
- 1/4 tsp cloves
- 1/4 tsp all spice
- salt and pepper to taste
What I Did:
- Use a big slow cooker (I used my 6 quart).
- Tip for cutting winter squash: microwave it for two minutes then allow it to cool. It will be a lot easier to cut and peel!
- Dump everything in the slow cooker, stir well.
- Cook on low for 7 hours (until veggies are tender).
- I actually didn’t have ground turkey when I put this all in the cooker, so I cooked it up later and added it to the stew about an hour before eating.
I’m going to warm up a bowl for dinner right now…
As “do it myself!” as I am, I haven’t braved the wild world of making my own soup stock yet. Go ahead and judge me.
- 8 cups of chicken stock or broth
- 1 teaspoon ground coriander (or 1 tablespoon coriander seeds)
- 1 star anise
- 2 whole cloves
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- a small bunch of cilantro stems, tied together
- shredded cooked chicken
- 1 small onion
- 1 3-inch chunk of ginger root
- bean sprouts
- cilantro leaves
- basil leaves
- 1 seeded and sliced jalapeno
- 8 oz rice noodles
What I did:
- Put a teensy bit of cooking oil in a small baking dish. I didn’t oil mine and now have a semi-permanent onion imprint on it. Whoops.
- Slice the onion in half. Place it and the ginger in the baking dish, put the dish on the top rack of the oven and turn on the broiler.
- Broil for 15 minutes, turning every five. Your house will smell AMAZING. Allow to cool, then peel the ginger and take off the outer layer of the onion.
- Put 8 cups of chicken broth/stock into a slow cooker (or large pot).
- Add: onion, ginger, coriander, star anise, sugar, fish sauce, and cilantro stems. It might smell like cat food because of the fish sauce, but don’t worry! It will cook down and mellow out.
- Cover and cook on low for… uh… 2 hours? We went to the museum and out for a walk, so I’m fuzzy on this.
- Remove ginger, star anise, cilantro stems, and cloves. Discard.
- Turn slow cooker on high (pot on medium) and add: jalapeno, chicken, bean sprouts.
- Cook your rice noodles according to package directions.
- Set out bowls with noodles, ladle in broth, serve with lime, basil, and cilantro.
I tried to plan all this out while severely congested, so I forgot to get cilantro and basil. My CSA cilantro had wilted and gotten icky. The pho ga was good anyway!
It’s that time of week again!
It’s been difficult for me to keep up with posting recipes since I blew up my third (yes, THIRD) work computer. I’ll do my best to catch up!
When I first made these for M, he poked at them and said, “I can eat these? Are you sure?” Of course I was sure! I had tried a gluten-free diet for six weeks, just to see if it had any positive effect on me (it didn’t). I did a lot of research to make sure I was 100% gf, and tried out some gf baking recipes. He ate one and simply asked, “How??” He didn’t understand how a gluten- and dairy-free muffin could be so fluffy and delicious!
- 4 beaten eggs
- 1 tablespoon vanilla
- 1/4 cup vegetable oil
- 1 1/4 cup flax meal (remember to keep your flax meal refrigerated!)
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 cup sugar
- 2 tablespoons water
What I did:
- Beat the eggs and add the other wet ingredients.
- Add the dry ingredients, combine well.
- Allow to sit for 10 minutes.
- Heat the oven to 350F.
- Bake in well-greased muffin tins for 15-20 minutes (tops should not look squishy).
- 1 cup berries or fruit (if you add these, omit the 2 T water). Suggestions: blackberries, blueberries, cranberries, strawberries, apple, fuyu persimmon. The best way to add apple or persimmon is to peel, core, cut into about eight pieces, and roughly chop in a food processor. If using these, add a dash of cardamom to your recipe!
- 3/4 cup nuts.
- 2 tablespoons grated orange peel.
My CSA box has apples on a semi-regular basis. During the spring and summer, we often are treated to baskets of berries. I can’t wait!
1/2 cup of sugar means there are just two teaspoons of sugar per muffin!
Read a little about the benefits of flax, including lowering cholesterol, fighting inflammation, and easing constipation.