There is nothing quite like coming home to a crock pot full of soup in the fall. I almost didn’t get to share this recipe. When I got my computer back after its second trip to the “hospital,” the tech hadn’t reinstalled by browser bookmarks. I don’t think it is fair to post a recipe without giving credit to my inspiration, and the site was stored only in my bookmarks. Thank goodness he still had the file, because this soup is REALLY good. Thank you to About.com for posting their Sausage and Potato Soup with Kale.
I used a little different spicing, left out the bacon, and made it in the crock pot. I hope I remember my exact recipe, I made this weeks ago and didn’t write down amounts.
It’s been a while again. A combination of a last minute trip and a couple of unsuccessful recipes is to blame. Hope I am back on track now.
The inspiration for this recipe came from a couple of different sources. I wanted to do a kale stir fry, and found a recipe on Real Simple that fit that requirement. I also had a taste for some zesty orange stir fry sauce, but didn’t have any in my refrigerator.
This didn’t turn out as “orangy” as the bottled sauce, but it was really good! (And, probably, a lot healthier.) I don’t use fresh ginger very often, but it really added zest to this dish.
My original plan for the kale in our box this week was to use it for a casserole for dinner. When I was searching for a recipe, I came across a recipe for Kale Slaw on Bon Appetit. We were invited to a barbeque over the weekend, so I figured, “why not!”
(I can’t believe I experimented on my friends!)
I loved the balsamic vinaigrette recipe I found at Chinese Grandma. I had some left, and can’t wait to take it to work for my salad tomorrow!
When I saw kale in the box this week, I decided I wanted to use it for a main dish. I found this recipe for One Pot Kale and Quinoa Pilaf from Food 52 and thought it would fit the bill. Quinoa is high in protein, so we used it as a main dish, but this would make a great side dish, too. I first learned about quinoa in a wilderness cooking class. The instructor said it was great to take backpacking, since it is the most balanced grain.
1 bunch kale, stems removed and leaves cut into 1 inch ribbons
2 tablespoons olive oil
½ large red onion, thinly sliced
3 cloves garlic
3 tablespoons red wine vinegar
Bring broth to boil in large saucepan. Add quinoa, cover, and simmer gently for 5 minutes.
Top quinoa with kale, cover and simmer for 5 minutes. Remove from heat, keep covered, and let steam an additional 5 minutes. (I had to return the pan to heat for a few minutes, so that all the liquid was absorbed.)
While quinoa is cooking, heat oil in a medium skillet over medium heat. Saute onion and garlic until softened.
In a large bowl, combine quinoa and kale, vegetable mixture, and vinegar.
While searching for kale recipes this week, I saw several pasta recipes. All of them had a bunch of ingredients that I didn’t have available. I decided to use several of the ingredients in our harvest box and mix it with some pasta, just to see how it would come out. This is a quick recipe, and you could substitute just about any vegetable you had on hand if you need something in a hurry on a work night