Tag Archives: kale

Secrets that You Keep

White Bean, Kale, and “Sausage” Soup

White Bean, Kale, and Sausage Soup

Today is the first Monday of February which means it’s time for the first 2014 post for Group A of the Secret Recipe Club!  I am so thrilled to be starting another year with these awesome food bloggers and can’t wait to see what blogs I get partnered with, and what incredible dishes I’ll get to try.   This month I was assigned Edesia’s Notebook which is the creation of Lesa.  Her blog is stuffed with quick and easy recipes that are great for the entire family, which means I had really hard time deciding what to make.  For a while I debated making something for the Super Bowl, like her sweet potato fries  or cowboy beans before realizing that making something the day before was probably not the best idea.  So I started searching for something that would work great on a weeknight, leading me to debate between her chickpea meatballs and her white bean, kale, and sausage soup.  In the end the winter weather decided for me, since there are few things as satisfying as a warm bowl of soup on a snowy day.  I made a few substitutions in this dish, veggie stock for chicken and tofurkey sausage for sausage – so make sure to check out her original recipe if you are craving the non-vegan version.

Secrets that You Keep

Serves 4-5

Ingredients

1 tbsp olive oil

½ large onion, chopped

2 cloves garlic, minced

1 lb. tofurkey sausage, Italian style if possible

2 cans white beans, drained

4 cups reduced sodium vegetable broth

6 cups red kale, chopped

Instructions

  1. Heat the olive oil in a large soup pan or stock pot over medium heat. Add the onion and garlic and cook for 5-7 minutes before adding the tofurkey sausage.
  2. Cook the sausage for 10 minutes, breaking it up in to chunks as it cooks.
  3. Add the beans and stock and bring the soup to a quick boil before adding the kale. Cover and turn heat to low, allowing the soup the soup to simmer for at least 15 minutes. Season to taste with pepper.
  4. Serve and enjoy!
http://dancingveggies.com/2014/02/secrets-that-you-keep-2.html

We enjoyed this dish with a nice green salad (courtesy of my MiL who joined us) and some vegetable crackers, creating the perfect meal.  I have a feeling this dish would also adapt well for use in slow cooker, either cooking the sausage the night before or the morning of – and I plan on testing this theory shortly since we have two more winter storms heading our direction.  Thanks Lesa for such an awesome winter recipe!

Come and Get It

Super Greens with Polenta

Super Greens with Polenta

I’ll admit it, I was a strange child.  From a rather young age I greatly enjoyed vegetables (especially greens) and was known to trade away my lunch time sweets for carrot sticks – which I’m sure my classmates enjoyed.  That’s not to say I would always pick a healthy treat over something sweet, but it made the challenge for this week a bit more challenging than normal.  For /52weeksofcooking this week we are to cook with an ingredient we didn’t enjoy as a child, and that doesn’t leave me with much.  Many commonly avoided vegetables weren’t served in my house and the few things I remember avoiding as a kid I still don’t eat: cottage cheese, tapioca pudding, porridge, and meat.  Luckily my hubby was more of a “normal” child and gave me a rather large list of foods: broccoli, spinach, brussel sprouts, kale, cabbage, and anything spicy.  So essentially anything green, which gave me lots to work with.  I decided to pick a variety of greens, toss in some chickpeas, and serve everything over some baked polenta.

Super Greens and Polenta

Serves: Serves 4-5

Ingredients

1 tbsp olive oil

3 cloves garlic, diced

1 sweet onion, diced

1 tsp thyme

1 tsp rosemary

1/2 cup Greek yogurt (So Delicious or dairy), at room temperature

1/4 cup milk (coconut or dairy)

3 cups spinach, chopped

3 cups kale, chopped

2 cups swiss chard, chopped

2 cups chickpeas, presoaked and well rinsed (or 1 15.5 oz can)

Pepper to taste

Instructions

  1. Heat the olive oil in a large dish saute pan over medium heat, then add in the onion and garlic. Cook for 7-10 minutes, then add the herbs and stir for one minute.
  2. In a small bowl mix together the milk and yogurt, then stir in to the herb and garlic mixture. Slowly begin adding in the greens, being careful to not crowd the pan. Once the greens have slightly wilted, add the chickpeas then turn heat to low and cook for 10 minutes.
  3. Season with some black pepper and Serve!
http://dancingveggies.com/2014/01/come-and-get-it.html

While I’m not sure which of us any future children might take after, it’ll be interesting to see where they fall when it comes to green food.  Tho worst case scenario I can always sneak it in…

Songs Know

Curried Chickpeas and Kale

Curried Chickpeas and Kale

Greetings and welcome to the June installation of Random Recipes! This month we were challenged to randomly select a happy and healthy recipe – something rather easy for me since I only have a few cookbooks dedicated to the sweeter side of life.  Once randomly selecting a cookbook, 1000 Vegetarian Recipes, I then selected a section, Entrees, which lead me to the Grains and Beans section and a delicious recipe for Curry Chickpeas and Kale.  I did make a few edits to the recipe, fresh ginger for ground and some cayenne powder to add a bit more heat to the dish as well as using red onions.

Songs Know

serves 4-5

Ingredients

2 tbsp vegetable oil

2 tbsp curry powder

1 tsp cayenne powder

1/4 tsp tumeric powder

1/4 inch piece fresh ginger, chopped

4 cloves garlic, chopped

1 cup red onion, diced

3 cups kale, well washed and roughly torn

1/2 cup vegetable stock

2 cups pre-soaked (or canned) chickpeas

1 beefsteak tomatoes, diced

Instructions

  1. Heat the vegetable oil in a large saucepan over medium heat. Add the dry spices and cook for 1 minutes, stirring frequently to prevent burning, then add the garlic, ginger, and red onion. Cook for 5 minutes, or until the garlic starts to turn golden.
  2. Slowly add the kale, making sure to not crown the pan, and allow to wilt before adding the vegetable stock and chickpeas. Cover and simmer for 25 minutes. Add the tomatoes, stir, and Serve!
http://dancingveggies.com/2013/06/songs-know.html

I served mine topped with some So Delicious Greek Yogurt, but regular yogurt or sour cream would also work – as would some naked beans and kale which is how I had lunch the next day.  I also added some couscous to make it a full meal but bulgar or quinoa would also work, or even some brown rice.   However you decide to top it this is a great and quick dinner that is packed full of vitamins, nothing like a good tasting good for you meal!  Thanks again Dom for hosting another awesome month of Random Recipes.

Your Honey Bee

White & Green Lasagna

White and Green Lasagna

One of my goals for this year has been incorporating a larger variety of vegetables in to my diet, to go beyond the standard spinach, peppers, tomatoes, and mushrooms that I tend to live on.  While this will be much easier to do once farmer markets are in full swing this spring, I didn’t want to put off this goal for fear I would keep pushing it off.  So I started exploring the hothouse vegetable section of my grocery store to see what was being produced locally.   I didn’t expect to see much beyond root vegetables and tomatoes and with that was pleasantly surprised when I saw the plethora of greens waiting for me to give them a go.  From bitter mustard greens to earthly collards to sweet baby spinach and all the colors of chard in between it was a mecca of leafy vegetables.  I decided to grab a few varieties and see what all I could come up with.  I’ll admit, most of the kale wound up being used in salad or juice form, but I when I realized I had grabbed more than I needed I started thinking of recipes that could use a large amount of greens.  When it comes to fridge clean out I need to go to pizzas or pastas and this time was no different – except I decided to make my own lasagna sheets.   Since the point of this meal was to use as many veggies as possible even the pasta wound up going green with the inclusion of spinach and kale though in the future I’ll make sure to process them more in order to get a more even distribution.

Your Honey Bee

serves 5-6

Ingredients

For dough:

1/2 cup all purpose flour

1/4 cup semolina flour

1/4 cup durum flour

2 eggs

1 tbsp EVOO

1/4 cup kale, well washed and dry

1/4 cup spinach, well washed and dry

Filling:

1 1/2 cup low-fat ricotta cheese, divided

1/2 tsp red pepper flakes

1 tsp pepper

1/2 tbsp oregano

1 tsp savory

1 tsp crushed bay leaf

1 cup favorite white sauce, divided

3 garlic cloves, minced

2 roma tomatoes, diced and divided

1/2 cup spinach, loosely torn

1/2 cup Swiss chard, loosely torn

1/4 cup kale, loosely torn

1/4 cup Mozzarella cheese, shredded

1/4 cup Parmesan cheese, shredded

Instructions

  1. For the pasta, use a food processor to partially puree the spinach and kale then set out a paper towel to dry.
  2. Blend the flours together in a large bowl, form a well in the middle and add the eggs and EVOO. Slowly mix the liquids into the flour mixture, once full incorporated fold in the spinach and kale mixture. Kneed mixture on a well floured surface for 5 minutes, dough should be stiff. Cover with towel and allow to rest for 30 minutes. (while resting prepare the filling below)
  3. Once dough has rested divide in to three balls and roll out. Pasta should be less than 1/4 of an inch thick. Use knife or pasta cutter to create the lasagna sheets, keeping the dough not in use covered to prevent it from drying out. Once the sheets are cut allow to rest for 5 minutes before forming the lasagna.
  4. For the filling, mix the ricotta cheese with the seasonings and garlic cloves. Set aside. Preheat oven to 400 F
  5. To assemble the lasagna spoon two tbsp of the sauce on the bottom of a 9x11 baking dish using a spatula to fully cover the bottom and sides. Place the first layer of the lasagna sheets on the bottom, trimming as needed to prevent overlays. Spoon 1/4 of the cheese mixture on top, along with a quarter of each of the vegetables. Top with enough sauce to just cover the noodles before beginning the next layer. Repeat until all filling has been used, ending with a layer of pasta. Top with the remaining sauce and the shredded cheeses.
  6. Bake at 400 for 35 minutes, the sauce should be brown and bubbling around the edge, along with an exposed pasta. Serve hot and enjoy!
http://dancingveggies.com/2013/03/your-honey-bee.html

This might not be the healthiest lasagna out there due to the cheese, however it does pack a healthy punch of vitamins and nutrients.  I also like that this is another one of those dishes where there is no right or wrong ingredient – just add whatever vegetables are threatening to turn and enjoy!

Back in the

Spinach and Kale Pizza

Very Green Pizza

Another week, another challenge from r/52weeksofcooking.  This week the theme was Mother Sauces, something I explored a few years ago thanks to a Top Chef episode. I have done numerous tomato sauce based recipes, and a few veloute sauces as well but for the most part I avoid the creamier sauces.  Cream is very high on the list of things my doctor has told me to avoid – so with that in mind I set out to make this as healthy as I could.  One of things that helped me on that quest was learning that bechamel does not actually require cream!  Instead of doing a standard pasta I decided to do pizza, making a whole wheat sourdough crust and tossing on as much spinach, chard, and kale as possible.  I was a little bit nervous working with the dough, but it was surprising easy to roll once I figured out the right flour:starter ratio – so no dough went flying across the kitchen this time!

Spinach and Kale

Serves: serves 5-6

Ingredients

Crust:

3/4 cup starter

1 cup 2 tbsp water

2 tbsp EVOO

3/4 tsp salt

2 cups whole wheat flour

1 cup all purpose flour

1 1/2 tsp yeast

Topping

2 tbsp EVOO

1 red onion, diced

1 cup baby spinach, rinsed and torn

1/2 cup swiss chard, rinsed and torn

3/4 cup kale, rinsed and torn

1/2 cup Mozzarella cheese, shredded

Sauce

2 tbsp butter

1/4 cup flour

1 1/2 cup milk

1/4 tsp nutmeg

salt and pepper to taste

Instructions

  1. For the dough - I used my bread machine taking full advantage of the timer and pizza dough setting. Once done, roll out on to pizza sheet cover with a towel and allow to rise for 30minutes. Set aside
  2. For the onions, heat the olive oil in a large saute pan over medium heat. Add the onions and cook, stirring regularly, for 25-30 minutes or until onions have caramelized. Set aside to slightly cool
  3. For the sauce, melt the butter in a saucepan over medium heat. Once melted slowly whisk in the flour before slowing adding the milk, stirring the entire time. Bring to a simmer then add the nutmeg and cook for 10minutes. Cover and set aside to cool.
  4. To assemble the pizza: spoon 1/2 cup of the sauce (storing the rest for the future) onto the dough, spreading around. Add the onions, followed by the spinach, kale, and swiss chard. Top with the shredded cheese.
  5. Place pizza in oven and set to 400 degrees. Bake for 35 minutes, crust will be golden and the cheese will be starting to brown.

Notes

the sauce freezes very well - I poured it in to ice cube trays and once frozen popped the cubes into freezer bags.

http://dancingveggies.com/2013/02/back-in-the.html

This isn’t the healthiest pizza out there – and I’m sure it’s not the healthiest version of  bechamel floating  around – but it’s a healthier option compared to what most pizzas are.  Another advantage of doing a white sauce is it’s much easier to reduce the amount of cheese required, assuming people aren’t looking over your shoulder attempting to add more.