Tag Archives: kale

Soup!

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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.

talian Potato and Kale Soup

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.

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Italian Potato and Kale Soup
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 pound ground Italian turkey sausage
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 1½ pounds thin skinned potatoes, cubed
  • 3 sprigs rosemary, chopped
  • 1 bunch kale leaves, coarsely chopped
  • ¼ cup heavy cream
Instructions
  1. Brown Italian turkey sausage. Remove from skillet.
  2. In the same skillet, heat the oil. Saute onion and carrots until they begin to soften. Add garlic and continue to brown about 2 more minutes.
  3. In crock pot, combine browned sausage, sauteed onion mixture, potatoes, rosemary, and kale. Cook on low for 8 hours.
  4. About 30 minutes before serving, add cream.
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Zesty Orange Sauce Knock Off

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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.

Ginger Orange Stir Fry

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.

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Ginger Orange Stir Fry
Recipe type: Main
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ cup orange juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 pound sirloin, thinly sliced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon grated ginger root
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 bunch kale, stems removed and discarded, leaves coarsely chopped
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 2 cups cooked brown rice
Instructions
  1. Combine orange juice, vinegar, and honey in a gallon zip top bag. Add beef. Allow to marinate for 30 minutes.
  2. Heat 1 tablespoon olive oil in a wok or large skillet. Drain beef. Stir fry beef until just cooked through, about 5 minutes. Remove beef from skillet and keep warm.
  3. Add remaining olive oil to wok. Stir fry ginger and bell pepper for 2 minutes. Add garlic and kale, stir fry until kale is just wilted.
  4. Return beef to wok, add sesame oil and soy sauced. Continue to stir fry until heated through. Serve over rice.
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Kale Salad

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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!)

Apple Kale Slaw

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!

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Apple Kale Slaw
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ½-1 cup balsamic vinaigrette (see post for a link to a great recipe)
  • 1 bunch kale
  • 1 apple, julienned
  • 1 carrot, shredded
  • ⅓ cup dried cranberries
Instructions
  1. Combine kale, apple, carrot, and cranberries. Dress with desired amount of balsamic vinaigrette. Chill at least 1 hour before serving.
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Savory Quinoa and Kale

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Savory Quinoa and KaleWhen 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.

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Savory Quinoa and Kale
Recipe type: Light Main Dish or Side
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 2 cups chicken broth
  • 1 cup uncooked quinoa
  • 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
Instructions
  1. Bring broth to boil in large saucepan. Add quinoa, cover, and simmer gently for 5 minutes.
  2. 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.)
  3. While quinoa is cooking, heat oil in a medium skillet over medium heat. Saute onion and garlic until softened.
  4. In a large bowl, combine quinoa and kale, vegetable mixture, and vinegar.
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Happy eating!

Ruth

What’s in the Box Pasta

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what's in the box pastaWhile 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

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What's in the Box Pasta
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 5-6 ounces whole wheat spaghetti, uncooked
  • 2 tablespoons olive oil
  • 1 cup chopped carrots
  • ½ onion, chopped
  • 1 bunch kale, stems removed and chopped and leaves coarsely chopped
  • 1-14 ounce can diced tomatoes in juice
  • 1-14 ounce can black beans, rinsed and drained
  • 1 teaspoon basil
  • ½ teaspoon oregano
Instructions
  1. Cook spaghetti according to package directions. Drain.
  2. While spaghetti is cooking, heat oil in large skillet over medium high heat. Saute carrots, onion, and kale stems for 5 minutes. Add kale leaves and continue to cook until kale leaves are wilted.
  3. Add tomatoes, black beans, basil, and oregano to vegetable mixture. Cook on low to heat through.
  4. Add drained spaghetti to skillet, toss to combine.
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Since I am working full time now, I am looking for fast meals. Please send me your suggestions!

Happy eating!

Ruth