Asian Bowl with Kimchi

I LOVED this dish. I have tried several dishes similar, but this one was by far the best. The kimchi makes it shine.

Asian Bowl with Kimchi
adapted from Nourish the Roots

2 1/2 cups cooked brown rice
1 cup cooked black beans
1 large clove of garlic
1 small piece (about 1 inch) fresh ginger
2 carrots
small bunch of kale
olive oil
avocado, diced
kimchi
black sesame seeds for garnish
splash of rice vinegar, toasted sesame oil, tamari or soy sauce
one sheet of nori seaweed, cut or torn into small strips

1. Distribute cooked rice and beans between two bowls. Set aside.

2. Chop the garlic. Peel and chop the fresh ginger. Set aside. Julienne the carrots (or shred/grate them). De-stem the kale and chop into thin ribbons. Set aside.

3. In a large frying pan, add some olive oil, chopped garlic, and ginger. On medium low heat, warm the garlic and ginger until it just begins to be fragrant. Add the carrots and kale and a pinch of salt. Stir continuously just until the kale begins to wilt. Remove from the heat.

4. Add a splash of rice vinegar, more salt, and a little bit of toasted sesame oil, and some tamari (or soy sauce), to the greens. Season to taste. Arrange the greens in the bowls with the rice and beans. Top with kimchi, nori, and diced avocado. Sprinkle with sesame seeds.

Chicken, Bell Pepper, and Kale Stir Fry

A good stir fry is hard to beat. I wish I could just throw something together, but when I do, it's never very good. So when I make an amazing stir fry recipe, I have to keep it around. This one was so tasty. The kale cooks down enough that my husband didn't mind it.

Chicken, Bell Pepper, and Kale Stir Fry
adapted from I Food Real
serves 4

3 bell peppers, medium (any color), thinly sliced
1 cup carrots, sliced in rounds
5 cups kale, roughly chopped
1 1/2 lb boneless, skinless chicken breast or thighs, thinly sliced
5 garlic cloves, medium, crushed
2 tbsp sesame seed oil
1 tsp fresh ginger, grated
Splash of water
Sesame seeds and chopped green onions for garnish (optional)

Sauce:
1/4 cup soy sauce
3 garlic cloves, crushed
1 tsp fresh ginger, grated
2 tsp honey
1 tbsp whole wheat flour
1 tsp hot pepper flakes, crushed

2 cups cooked brown rice

Preheat wok or large skillet on medium high and add 1 tbsp sesame seed oil. Add 1/3 of crushed garlic and 1/2 of grated ginger. Stir fry for 10 seconds. Add chicken and cook for 8 minutes, stirring occasionally; draining the liquid. Remove from wok and set aside.

Add remaining 1 tbsp of sesame seed oil, 2/3 of crushed garlic and 1/2 of grated ginger. Stir fry for 10 seconds. Add kale, bell peppers, carrots and water. Cover and cook until vegetables are crisp tender, about 3-4 minutes.

Meanwhile, make the sauce. In a small bowl whisk with a fork all ingredients and set aside.

Add the sauce to the wok. Cook for 2 minutes, stirring occasionally. Serve immediately with sesame seeds and green onions over half cup rice per serving.

CSA Week 3 and Quinoa Patties

Green vegetables all around!  Two bunches curly kale, red spring onions, bok choy, cucumber, swiss chard, two lettuce heads, and a bunch of basil.

This week's recipes have left my memory.  I know I made a frittata that used potatoes, red onion, chard, and blue cheese.  Other than that I made these quinoa patties from 101 Cookbooks.  I made another version of these from her cookbook, Super Natural Every Day, that I've been meaning to share, but this version wins because of the added kale.  I eat them with a little sriracha, but they would probably taste good on top of a simple salad as well.

Kale Quinoa Patties
adapted from 101 Cookbooks

2 1/2 cups cooked quinoa, at room temperature
5 large eggs, lightly beaten
1/2 teaspoon fine-grain sea salt

1/3 cup finely chopped fresh chives
1/3 cup finely chopped fresh dill or 2 tsp. dried dill
1 cup finely chopped kale
1 yellow or white onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon (toasted) cumin
1 teaspoons baking powder

1 cup whole grain bread crumbs, plus more if needed
water or a bit of flour, if needed

1/3 cup crumbled feta

1 tablespoon extra-virgin olive oil or clarified butter

Preheat oven to 400F.

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, dill, kale, onion, garlic, and cumin. Stir well.

Add the baking powder and bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.

Gently stir in the feta.

At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. If needed, add more bread crumbs for if the mixture is too moist, or if too dry, add a bit more beaten egg or water. If you're still having trouble getting the mixture to hold - mix in flour, a couple tablespoons at a time.

Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for about 20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.

Enjoy hot, or allow to cool to room temperature on a cooling rack.

Makes about a dozen patties.

CSA - Week 2 and Kale, Onion, and Garlic Pizza

CSA Week 2 - red chard, dill, cucumber, parsnips, lettuce, purple kale.  I've been adding the chard without stems to our nightly smoothies instead of spinach.  With the parsnips, I made a pureed parsnip and potato soup that was delicious.  I used the dill in our favorite Tuna Nicoise Salad.  The lettuce and cucumber were eaten in salad.

I am so excited about this pizza with kale.  I can't wait to make it again - it was delicious.  I'm sure it would work with any variety of kale.

Kale, Onion, and Garlic Pizza

1 bunch kale, cut into bite-sized pieces
1 medium onion, sliced thin and cut into inch-long pieces
1 large clove garlic, minced
salt
olive oil
3 oz. fresh mozzarella, shredded or torn into small pieces
1/4 c. shredded parmesan
1 pizza crust

Preheat oven and pizza stone to 500.

In a skillet over medium heat, add a splash of olive oil and the onions. Saute until softened, about five minutes. Add kale and saute until wilted, just a few minutes. Remove from heat.

Over rolled out pizza dough, brush on a tablespoon or two of olive oil and minced garlic. Add kale and onion mixture, and top with both cheeses.

Transfer pizza to stone in oven and bake for 10 minutes or until the crust is starting to brown and cheese is melted and golden in spots.

CSA - Week 1 and Sauteed Kale with Salmon

In 2010, I documented my CSA (community supported agriculture) share each week and the ways/recipes I used to prepare the produce. I am going to do the same with my CSA this year as it helps motivate me to be creative with the vegetables and fruits I receive.

It's been a cold, rainy start to the summer, so the growing is slow to start.  The first week I received kale, blue potatoes, cucumber, lettuce, green garlic (looks like green onions), and chives.

I thought it would be fun to make a mixed potato dish by making Roasted Potatoes with blue potatoes, white potatoes, and sweet potatoes.  I also used some chives.  This was a fun dish, but didn't taste as exciting as it looked.  It's still just roasted potatoes (which are good!).

My husband still won't eat seafood, but I recently decided to make an effort to eat salmon for lunch once a week with my toddler.  This lunch was so good - one I gobbled up.

Sauteed Kale and Green Garlic with Salmon and Rice

1 bunch kale, stems removed and chopped into bite-sized pieces
1 bunch green garlic, white and light green parts, sliced or 1 clove garlic, minced
olive oil
salt and pepper
salmon fillet
white and black sesame seeds (optional)
fresh lemon juice

Heat olive oil in a pan (cast iron adds a lot of flavor) over medium heat. If using green garlic, add to pan and saute for a few minutes before adding kale. If using garlic clove, add garlic and kale at the same time. Saute, stirring frequently until kale is slightly wilted. Season to taste with salt and pepper.

Salmon: Season with salt and pepper and white and black sesame seeds (optional). Add to pan with a splash of olive oil (make the kale, and then use the same pan). Allow salmon to cook for a few minutes until golden brown. Flip over and cook a few minutes more until the flesh flakes easily with a fork. Squeeze some fresh lemon juice on top and garnish with chives (optional). Serve on top of the kale with brown rice.

Pink Dal with Chard

It's all about lentils this time of year, with more to come...

According to wikipedia, "Dal (also spelled dahl or daal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine."

I have found pink (also called red) lentils in bags in the grocery store, but they seem to be more prevalent in the bulk sections of grocery stores. I actually bought a huge bag of red lentils at a halal (like the word "kosher" for Muslims) grocery store I found. I also bought some pomegranate molasses and really cheap pomegranates there. Ethnic grocery stores are usually gems - check them out if you have any nearby.

My 9-month old baby loves this dish! Well, she likes just about everything I feed her, but she really likes food with a lot of spice. That's my girl!

Pink Dal with Chard
adapted from Kitchen Riffs

1¼ cup pink lentils (or another lentil of your choosing; see Notes)
1 cup minced onion (about 1 large onion)
1 tablespoon minced fresh ginger (a piece about 1 inch by 1½ inches, peeled)
3 - 5 medium cloves garlic, peeled and minced
3 tablespoons olive oil
salt and pepper to taste
1 bunch Swiss chard or kale or spinach, washed and trimmed (a pound or a bit more)
2 teaspoons dried ground cumin
1 - 2 teaspoons dried ground coriander
1/4 teaspoon red pepper flakes
salt
1/2 teaspoon garam masala

Pick over lentils to remove any foreign objects, like pebbles or dirt, then wash and drain. Set aside.

Heat 3- or 4-quart Dutch oven (or another pot with a heavy bottom that will be large enough to hold the lentils and about 4 cups of water) on medium heat. When hot, add oil. After the oil heats, add onion, ginger, and garlic. Season with salt and pepper, and sauté until translucent for 5-8 minutes.

Meanwhile, wash Swiss chard, remove any stems that are woody, and chop into pieces about an inch square (Remove stems of kale, if using. Spinach stems can be included, if using).
When the onion is translucent, add the cumin, coriander, and red pepper flakes. Stir into the onion mixture and fry for 30 seconds. Then add the Swiss chard, stir, and cover Dutch oven with lid. Lower heat to medium-low, and cook for 5 minutes.

Add the pink lentils and 3 to 4 cups water (depending on how soupy you want the final product to be). Salt to taste, about a 1/2 teaspoon. Bring to a simmer, cover and simmer. Allow to simmer for about 30 minutes, but take a look at the pot after about 15 to see if you need to add more water.
When the dal is done (the lentils will be soft but still hold their shape), taste and adjust seasoning. Stir in the garam masala, remove from heat, and serve with brown rice.

Lentil Soup with Sausage and Kale

This soup was spot on - simple ingredients balanced just right. I did not make the garlic infused oil as included below, but I know it would be heavenly. Make some crusty bread to accompany this soup, and you've got the perfect winter meal.

So this photo shows you my new tupperware - canning jars! I don't know why I haven't thought of this before. You can use the standard canning lids, but I love these plastic lids you can purchase to fit canning jars. You can even write on the lids with a dry erase pen to label the contents, if needed.

Lentil Soup with Sausage and Kale
from Smitten Kitchen

1/2 cup olive oil, divided
2 large links of sweet Italian sausage, casings removed or 1/2 c. bulk Italian sausage
1 medium onion, diced
2 celery stalks, sliced or diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic, sliced (reserve half for later in recipe)
Kosher salt
A pinch of crushed red pepper flakes (optional)
1 cup brown lentils, sorted and rinsed
2 bay leaves
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
Grated Pecorino Romano cheese to finish

Heat 1/4 cup olive oil (enough to coat bottom of pot) in a large pot on medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. Add more water if the soup gets too thick.

When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.

To finish, divide soup among bowls, then add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet and heat over medium until the garlic softens and hisses. Drizzle this over soup bowls, and top with fresh Romano, passing more at the table. Leftovers will keep for several days in the fridge.

Kale Salad with Lentils

Another salad with raw kale and lentils! This was simple but delicious, and not to mention gorgeous. You really should try a salad with kale if you haven't yet. Here are some of my other kale or lentil salad recipes:

Warm Lentil Salad
Raw Tuscan Kale Salad
Kale Barley Salad

Kale Salad with Lentils
from Food 52

2 bunches curly kale, center ribs and stems removed, washed, dried, and chopped finely
1/4 cup olive oil
1/4 cup apricot preserves
1 1/2 tablespoon apple cider vinegar
1 1/2 tablespoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 pinch black pepper
1 cup Puy or beluga lentils, (substitute brown lentils if they’re what you have), rinsed and picked over
1 cup red cabbage, shredded

Whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.

Turn kale into a large mixing bowl, and massage 6 Tbsp of the dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Set aside.

Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.

Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 Tbsp vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste.

Garlic Mashed Potatoes with Kale

I joined a CSA in Vermont and am on week 3 of my shares. Having received the CSA stand-by, kale, I wanted to try a new way to prepare it. This simple recipe was a great way to add more nutrition to standard mashed potatoes.

Garlic Mashed Potatoes and Kale
from 101 Cookbooks

3 pounds potatoes, peeled and cut into large chunks
sea salt
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped in small pieces
1/2+ cup warm milk or cream
freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan, for garnish (optional)
fried shallots, for garnish (optional)

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about a minute. Set aside.

Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.

Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.

Pork Chops with Kale

A friend of mine likes to reminisce about her mother's cooking, and she has mentioned pork and kale on multiple occasions. These conversations inspired me to look for a recipe to incorporate both ingredients. Enter internet search. I gave this recipe a whirl, and it was pretty easy. My favorite ingredient is the fennel seed, so don't skip it.

Pork Chops with Kale
adapted from Dinner a Love Story

1 bunch kale
1 Tbsp. olive oil
1 garlic clove, minced
4 pork chops
salt
pepper
fennel seed
1 Tbsp. tomato paste

Wash and cut kale into 2-inch pieces. Boil for 15 minutes in salted water. Meanwhile, heat olive oil in a deep skillet. Add garlic clove and cook over low heat, just enough to flavor oil without burning, about 2 minutes. Turn heat to medium and add 4-6 pork chops (butterflied, or pounded thin) that have been salted, peppered, and sprinkled with a little fennel seed and brown for 2 minutes on each side. Using a metal measuring cup, scoop out 1 cup of hot water from the kale pot and pour into a heatproof bowl. Whisk tomato paste in the hot water then add this liquid to the pork chops. Cover skillet and simmer until pork is cooked through, about 15 minutes. In final 5 minutes, add kale to skillet, and let it drink in the liquid.

Kale Barley Salad

This may be my favorite raw kale salad yet! Then again, any salad with blue cheese usually gets my vote. I can't wait to eat the leftovers for lunch.

Kale Barley Salad
adapted from In Praise of Leftovers

1/2 red onion, cut into thin rings and then into quarters
3/4 cup raw barley, 2 cups cooked barley
1 head curly kale, washed, ribbed, and chopped into bite-sized pieces
1 c. pan-toasted pecans*, chopped
1/2 c. dried cherries, roughly chopped
1/2 c. crumbled Danish blue cheese (or other firm blue cheese)
zest from one lemon

Dressing:
1 minced garlic clove
salt and pepper to taste
1/2 tsp. smoked paprika
4 Tbsp. apple cider vinegar
2 Tbsp. honey
1/2 c. extra virgin olive oil

For dressing: Mix the first five ingredients in a large measuring cup. Whisk in olive oil until emulsified. Season to taste. Drop in onions and let them marinate for at least 20 minutes.

For salad: Cook barley in lots of boiling water for about 45 minutes. More water will prevent the barley from sticking together. After the barley is done (grains will be soft, but still a little chewy), drain and run cold water over the barley to cool. Drain water. You can do this one day ahead if you want.  Alternatively, cook barley (1 parts barley to 2.5 parts water) in a rice cooker.

Toss barley with kale and most of the pecans, blue cheese, dried cherries, and dressing. Scatter the remaining ingredients, the lemon zest, and a few marinated onions from the dressing over the top. Unlike most salads, this can be stored in the fridge for 24 hours. Add the blue cheese right before serving.

* To toast pecans, heat a skillet over medium-high heat. Add pecans and stir frequently until they start to get dark spots. This takes a few minutes only - be careful not to let the pecans burn.