We got a BIG bunch of kale in our box this week. Today, I decided to saute some up and put it in an egg bake. I couldn’t find a recipe that I liked, so I decided to make my own. Next time, I’m going to add some green chili, but if you aren’t into spicy, this was quite good. I still have half of the kale left. I’ll need to figure out something else to do with that.
The weather in Albuquerque turned considerably cooler this week. I found this recipe for Wild Rice Chowder with Greens in the Relish magazine insert in our newspaper. I added more vegetables than the recipe called for, so it really became more of a stew. It was really good on a cool evening.
Heat oil in large Dutch oven. Brown chicken breasts. When meat is a little brown, add red onion, green pepper, zucchini, and garlic. Saute for 10 more minutes, until meat is brown and vegetables are soft.
Add rice, saute 2 minutes more.
Add broth and water. Simmer until rice is done, 40-45 minutes.
Combine half and half and 1 cup milk. Add flour and whisk in. Pour into soup. Add remaining milk. Cook until soup is thickened, about 15 minutes.
Add cheese, season with salt and pepper. Cook 5 minutes.
According to Wikipedia, a ragout is a main dish stew. I found this recipe for ragout on Epicurious while looking for something to do with the kale. It felt like it needed something more, so I added the Shitake mushrooms and some white wine. I didn’t have enough kale, so I used some of the greens from the cauliflower, and didn’t notice any difference. This will be a great addition to our after work meals come winter, as it was quick and delicious!
Not sure why I wasn’t excited to see kale in our box this week. However, when I found this recipe from allrecipes.com, I got more excited. I like just about anything with dried cranberries. Commercially dried cranberries have added sugar, so I decided to eliminate it. I decided to use balsamic vinegar to make it a little more savory, and added feta cheese for “pop.” This was so good, my husband and I each ate 3 servings!