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Posts Tagged ‘kale’

KALE AND HOT WATER CORNBREAD!

A few months back, our son called to ask if I’d ever made hot water cornbread; I had not. He ate some at a friend’s house and loved it. He said it was crispy on the outside and soft on the inside. Then a few weeks later, I saw this article in the Penzeys catalog. The cornbread was paired with a curry-flavored kale dish.  I immediately tore out the recipes to try as soon as the spring CSA kale was plentiful again. I’m always eager to try new flavors with kale, and I can now say I have made hot water cornbread!

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Curry adds a twist to the usual steamed kale.

WHAT YOU NEED for the kale:

1 T vegetable oil or bacon grease

1 bunch kale (about 1 lb)

1/2 medium onion, minced (I used red)

1/2 tsp curry powder

1/2 tsp salt

1/2 c water

WHAT YOU DO with the kale:

Wash and de-stem the kale. Stack the leaves, roll and slice into shreds. My kale bunch weighed in at half a pound, so I halved the ingredients.

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Stack, roll, and slice!

Heat the oil or grease over medium-high heat in a medium saucepan.

Add the onion and cook until it begins to brown.

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Add the kale, curry powder, salt, and water.

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Reduce heat to medium-low. Cover and cook 20-25 minutes, while the cornbread is in the oven. I did have to add more water while this was cooking and still didn’t have much pan juice.

Serve hot, letting the juices moisten the cornbread while you’re eating.

WHAT YOU NEED for the cornbread:

2 Cups yellow stone-ground cornmeal

1 egg

1 tsp. salt

1 tsp. sugar, optional

1/4 tsp. PENZEYS ROASTED GARLIC, optional

black pepper  to taste

2-3 Cups water, boiling

3-4 Cups vegetable oil for frying 1-2 TB. bacon grease, optional

WHAT YOU DO for the cornbread:

In a medium bowl, combine the cornmeal, egg, salt and sugar (if using), ROASTED GARLIC (if using) and pepper. I got this FREE jar of roasted garlic with a Penzeys order, so I used it. You could omit or use garlic powder.

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Stir in enough boiling water that the cornmeal mixture looks like a thick batter—holding together enough to spoon out but not runny. Mine looked like mashed potatoes. I used about 3 cups of hot water.

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Heat the oil and bacon grease (if using) in a large cast iron skillet or heavy-bottomed skillet over high heat. The oil should be 1/3 of the way up the side of the skillet.

As soon as the oil is hot, spoon the hot cornmeal mixture into your hands and form into a small patty, saucer-like in shape. Because of the hot water, the mixture is HOT, so be careful.

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Shape cornmeal mixture into flat patties.

Place the patties gently (and carefully!)  in the oil. Don’t crowd the pan; usually 3 at a time or so would be good.

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Turn each patty once and cook until crisp and golden brown, about 3-4 minutes total for small patties.

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Frying!

Remove from the pan and place on a paper towel-lined plate to drain.

I served the kale and cornbread patties with left-over pulled pork and beans.

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KALE CUBES FOR SMOOTHIES!

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Nutrient rich kale!

Our grandchildren love smoothies! Their mama (our girl!) often starts off their day with a green smoothie. With so much beautiful kale in our CSA box, I recently asked her to show me how she makes them. There’s not much to the process, but the end result is a freezer stocked with frozen kale cubes ready to toss in a blender for a quick morning smoothie.

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Ready for smoothies!

WHAT YOU NEED:

kale, washed and de-stemmed

a can of coconut milk

a food processor or Vitamix

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two simple ingredients

WHAT YOU DO:

I am the proud and excited new owner of a Vitamix blender, but a food processor will suffice; the mixture will not be as smooth, however. If using a food processor, you might want to help the kale break down by steaming it first for about 3-5 minutes, until limp but still bright green. Plunge into cold water to stop the cooking process, drain, and proceed with recipe.

Push the kale down into the blender/processor and add the coconut milk.

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Rich, thick coconut milk.

Daughter says coconut milk and coconut oil have gotten a bad rap for years. A quick Google search revealed these facts: “Coconut milk contains lauric acid, antimicrobial lipids, and capric acid which have antibacterial, antifungal and antiviral properties.” You can read about other health benefits here. All I know is that it is thick and rich and made some silky kale cubes!

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That Vitamix is amazing! In just seconds, the kale and coconut milk were transformed into creamy goodness. I poured the mixture into muffin tins, creating the perfect portions for smoothies.

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Once the cubes were frozen, I let the muffin tin sit on the counter for a minute and then ran a knife around the edge of each kale cube. They popped out easily.

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Pop ’em out!

I bagged each cube in an inexpensive fold-over sandwich baggie to keep them from sticking to each other (and to be less messy when reaching into the bag on busy mornings!) I then put all the baggies in a larger freezer bag, dated and labeled, and placed in freezer until ready to use.

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Bag ’em!

I will now be enjoying kale for quite some time – even though our weekly CSA delivery is over until the spring. Morning smoothie making is quick and easy: into the blender go two to four kale cubes and your choice of fruit and sweetener. Here is a recipe to consider.

I hope you’ve enjoyed these recipes and found some tasty ways to enjoy your produce from Rose Creek Farms. Stay warm this winter! Hopefully your freezer is stocked with yummy kale soup like this and this.

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Any recipe using kale always catches my eye! I adapted this magazine recipe to use this week’s kale. I’m glad I did; it provided a yummy lunch for us.

WHAT YOU NEED:

2 cups uncooked pasta

8 oz. uncooked sausage

4 cups uncooked kale, roughly chopped

1 cup chicken broth

¼ tsp. black pepper

¼ tsp. slat

½ cup shredded parmesan cheese

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The stars!

WHAT YOU DO:

Cook pasta in salted water according to package directions; drain. I used whole grain rotini. The original recipe calls for rigatoni.

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Whole grain rotini adds extra nutrients and fiber!

Cook sausage:  The original recipe calls for sweet Italian turkey sausage; I used a pound of Rose Creek Farms pork sausage which made this dish quite meaty (and filling!) IMG_3324

Remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes. Once it’s cooked, I elevate the skillet and use a paper towel to absorb the fat.

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Elevate to drain off fat.

Prep kale: wash, de-stem and roughly chop.

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chopped kale

Add kale to sausage, stirring frequently, until limp, about 3 to 5 minutes.

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Kale joins sausage!

Add chicken broth to skillet and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper. I used homemade broth from a chicken I had cooked in the crock pot. I refrigerated the broth which solidifies the fat on top. It is easy to remove and discard, leaving the flavorful broth!

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Homemade chicken broth!

Cover skillet and reduce heat to low; cook until kale is tender, about 5 to 10 minutes. Stir in rigatoni; heat through.

Sprinkle each serving with about 2 tablespoons of cheese before serving. (I actually stirred the 1/2 cup of cheese into the hot just-drained pasta, tossing to coat as the cheese melts. I learned this trick from Rachel Ray!)

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Pasta, sausage, kale, and cheese!

Yields about 1 1/2 cups per serving.

I had some leftover salad in the refrigerator, so I used it as a base for this dish. It was delicious!

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Salad and pasta!

The magazine recipe includes these suggestions: Make this dish vegetarian by swapping cannellini beans for the sausage and vegetable broth for the chicken broth. Try broccoli rabe when kale is not available.

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A couple of years ago, I discovered Trader Joe’s Reduced Guilt Spinach & Kale Greek Yogurt Dip – a downright delicious, low fat, low calorie dip made with low fat Greek yogurt. Their website describes it as having “50% less fat and calories than typical spinach dip made with sour cream.” It is packed with kale, spinach, and lots of other yummy things. I don’t get to TJ’s very often (2 hour trip by car), so when I go, I stock up on this item to use with vegetable /cracker dippers and as a spread on sandwiches.

So, you can imagine my delight when I found a recipe to make it at home! And I have kale and carrots from Rose Creek Farms! I whipped out that food processor and mixed me up some!

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Dip ingredients!

WHAT YOU NEED:

2 cups nonfat Greek yogurt

2 cups chopped kale

2 cups chopped spinach

¼ of a red onion

1 carrot

2 garlic cloves, finely minced or pressed

1/2 cup marinated artichoke hearts

1 teaspoon salt

1/2 teaspoon black pepper

½ tsp. paprika

2 Tbl. honey

WHAT YOU DO:

Prep kale by washing, de-stemming, and roughly chopping. I packed it into a 2 cup measure. I measured out the spinach in the same manner.

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spinach and kale

I stared off by processing the carrot, red onion, garlic, and spices. I didn’t want a paste of these ingredients – the TJ’s version has visible pieces of carrots, etc., so I worked slowly. I  knew they would process more when the kale/spinach were added, so I kept checking.

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carrot, onion, garlic, and spices

Next I added the roughly chopped kale and spinach.

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roughly chopped kale & spinach

I held out the marinated artichokes and honey for last because of their moisture content. (I was really worried about creating a gummy paste!)

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Tennessee honey!

Now, pay attention to this next part. DO NOT add the yogurt to the food processor. After all my careful attention to the chopping of the veggies, I totally ruined the consistency by adding the yogurt to the food processor. 😦

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DO NOT DO THIS!

I ended up with a very unappetizing-looking mixture. I also think the flavor was off. My helpful tasters that day disagreed with me, but I was unconvinced. I sent that batch home with Oldest Child and mixed up a new batch.

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TOO MUCH PROCESSING!

This time, I processed all the veggies as described above, but I then transferred them to a bowl and folded the yogurt into them. Much better!  You can see the pieces of carrot and kale.

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Fold processed veggies into yogurt.

Another version of this dip calls for only 1 cup each of kale and spinach to 2 cups of yogurt. It also uses mayo which would add a depth of richness but would negate the whole “low calorie” vibe this dip has going for it. The blogger also states that the Trader Joe version uses chopped water chestnuts. I think I’d go for that added crunch.

I plan to keep a bowl of this on hand for quick summer munching! Low calorie and healthy!

 

 

 

 

 

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This recipe popped up while doing an online search for kale recipes. It sounded quick, and it is! and it’s good. Hubby and I both loved the crispy kale leaves with the soft potato chunks. It’s an easy side dish!

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just a few ingredients needed!

WHAT YOU NEED:

1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces

2 tablespoons extra-virgin olive oil

1 large bunch kale, stems removed, leaves torn (about 10 cups)

3 cloves garlic, thinly sliced

Kosher salt and freshly ground pepper

WHAT YOU DO:

Preheat the oven to 425 degrees F.

Prep the potatoes. I actually got out a ruler to see how big a half-inch piece is! Turns out my chopper is exactly that size! Or, just chop them yourself, but try to keep uniform pieces for even baking.

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Cut potatoes into uniform pieces for even baking.

Toss the potatoes with 1 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. The recipe doesn’t state, but I would salt and pepper them at this point. My finished dish needed salt!

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Ready to roast!

Prep the kale: wash, de-stem, and chop. Keep the kale pieces fairly large. They will roast up into crispy chips! Peel and chop the garlic.

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Kale and garlic prepped!

In a large bowl, combine minced garlic, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Again, the recipe doesn’t state this, but I would give the garlic time to infuse the oil. Next time, I’ll do this step BEFORE chopping the potatoes.

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Allow garlic to infuse oil before adding kale.

Add chopped kale to garlic oil and toss well.

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Stir well to coat kale with garlic oil.

Add to the baking sheet with the potatoes and toss.

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Add kale to hot potatoes.

Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes. I set the timer for 10 minutes, stirred the kale/potatoes, and roasted 10 more minutes.

 

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Roasting!

The kale pieces were crispy! The potatoes were hot and tender! Great combination! My only complaint is that the dish needed more salt, so adjust according to your tastes.

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Roasted crispy and tender!

I served it with herbed chicken and glazed carrots. I’ll be making this quick side again!

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Dinner is served!

 

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Here’s a delicious way to use kale! I read this recipe on a blog and knew I’d be making it soon! It did not disappoint.

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Kale and Smoky Bacon Quiche

WHAT YOU NEED:

A bunch of green Kale, roughly chopped

Several rashers of good quality, thinly sliced smoked bacon (I used bacon from Rose Creek Farms)

1 medium white onion, diced

1 tbs olive oil

3/4 cup of  Parmesan, grated

5 large eggs

3/4 cup of whole milk

1/2 cup of whipping cream

1 tsp of sea salt

1/2 tsp of freshly ground black pepper

1 sheet of pie dough

WHAT YOU DO:

Preheat the oven to 450 degrees.

Prepare the pie dough. I enjoy making a homemade one, but there are some delicious refrigerated ones in the grocery story.

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homemade pie dough!

I did not follow the original instructions to butter the pie tin and coat the inside of the pie shell with olive oil. I chose to forego those calories!

Fry bacon pieces until crisp. I removed bacon to drain and then used the bacon grease (rather than olive oil) to sauté the chopped onion. I used a red onion I had on hand and supplemented with some of the frozen green onions I had put up in the freezer.

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Frozen green onions come in handy!

Prep the kale while the onions are cooking. This means wash, de-stem and roughly chop.

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KALE: prepped and ready to go!

Once the onions were tender, I added the chopped kale to the skillet and cooked for about 3 minutes or until it had wilted slightly. Remove from heat and set aside.

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Kale joins the onions.

Next, sprinkle the bacon across bottom of unbaked pie shell and then spread the sautéed kale.

Now it’s time for the egg mixture. I used eggs from Rose Creek Farms.

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Look at those rich yolks!

Beat the eggs and mix in the milk, cream (I used Half & Half) Parmesan, salt and pepper. Blend well and pour into pie shell.

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Egg rich mixture covers kale.

Bake for 15 minutes in the preheated oven at 450 degrees. Lower the oven temperature to 350 degrees and bake for another 10-15 minutes or until the center of the quiche is almost firm.

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This quiche baked up beautifully!

Remove the quiche from the oven and let it stand for about 10 minutes before serving.

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Creamy cheese, smoky bacon and kale!

 

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CHORIZO & KALE SOUP

I have a growing list of recipes using kale, so when I read Farmer Ray’s email about chorizo being available now, I knew I wanted to try this recipe in my file. I grew up (in South Texas) eating chorizo for breakfast, so I was curious about tasting a Tennessee version of this classic. The original recipe calls for chourico which is the Portuguese version of this spicy sausage.

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Chorizo from Rose Creek Farms!

WHAT YOU NEED:

2 tablespoons extra virgin olive oil

3 medium white potatoes, peeled and diced

2 medium onions, chopped

4 to 6 cloves garlic, chopped

1 pound kale, coarsely chopped

Coarse salt and pepper

1 (15-ounce) can garbanzos (chick peas) drained and rinsed

1 can diced tomatoes

1 pound diced chorizo, casing removed

1 quart chicken broth

WHAT YOU DO:

The original recipe calls for adding raw chorizo to the soup. My childhood memory of chorizo is the pool of orange grease on my plate of scrambled eggs, so I wanted to eliminate that fat in my soup. I sliced open the casing, removed the meat, and cooked over a low heat while I prepped the other ingredients.

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The casing slips right off.

Once the chorizo was cooked, I set it to draining and then wiped out the pot so I could sauté the onion and garlic.

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Draining off that orange fat!

Another title for this blog post could be: “FREEZER HANDY COOKING!” I reached into the freezer for frozen chopped onion, blanched potatoes, and homemade chicken stock. I love having these items prepped and ready to go!

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Blanched, diced potatoes!

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Homemade chicken stock!

I added olive oil to the pot and sautéed the green onions from this morning’s CSA box and  more onion from the freezer. Once they were tender, I added the garlic. I do believe garlic is the best flavor enhancer you can use! I use a lot!

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Peeled and ready to be chopped!

While the onion/garlic are sautéing, prep the kale by washing, de-stemming and chopping. Set aside.

Add potatoes to the onion mixture and stir. Season with salt and pepper, but go easy on the salt if your chicken broth is salted. Add kale, stir, and cover pot to wilt greens, about  2 minutes.

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Allow kale to wilt down before adding remaining ingredients.

Add beans, tomatoes, chorizo, and broth to the pot and bring soup to a full boil.

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These go in last.

Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender. The original recipe suggests serving soup with hunks of crusty bread and butter. This soup is similar to the Zuppa Toscana version using Italian sausage, but the addition of diced tomatoes of this Portuguese version puts a spin on it. I plan to freeze this soup in one serving portions for a quick lunch sometime in the future! (Have I mentioned how much I love having a freezer stocked and “ready-to-go”?) 🙂

 

 

 

 

 

 

 

 

 

 

 

 

 

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