
Wednesday, September 5, 2018
Kale Accountability

Monday, July 4, 2016
Kale Corn 'n' Ham Hot Salad
- Kale - 1+ cup, ripped up to bite size. Microwave on dinner plate, 2 minutes.
- Corn on cob - 1 ear. Microwave 4 minutes, cut the kernals off the ear and put on the kale.
- Add 1 tsp butter, cut up to the corn/kale.
- Ham 'steak' - 1 slice. MIcrowave 1 minute. Cut up and put on the kale, corn mixutre.
Enjoy!
Rated a 4.68 on the Kale Scale.
Sunday, March 13, 2016
Kale with Moroccan Chickpea Soup (or Garbanzo Bean Soup)

Make stock
1.5 cubes of vegetable bouillon
3 cups of water
Saute in a dutch oven or soup pot
1 Tbsp olive oil
1 carrot, grated
1 cup broccoli slaw
2 cloves garlic
1 medium onion, finely chopped
While this sautes, puree in Vita-mix or food processor
15 oz canned garbanzo beans (or chickpeas), drained and rinsed
1/3 cup tahini

2 Tbsp lemon juice
Stir into the soup pot with the sauteed vegetables
Pureed mixture
Rest of the vegetable stock (about 2 cups)
1.5 tsp ground cumin
1 tsp thyme leaves, dried
.5 tsp ground turmeric
1/2 tsp ground black pepper
1/2 tsp cayenne
1/2 tsp ground cinnamon
1/2 to 3/4 tsp Ras el Hanout
1 Tbsp balsamic vinegar
1 Tbsp cried chopped parsely
Cook 5 minutes or so, until heated through.
For each serving, ateam
1+ cups of kale, ripped to bite size pieces
Serve
Put steamed kale in bottom of soup bowl, and add 1 serving of the soup. Mix up.
Can garnish with toasted sesame seeds, or nuts.
Rated a 4.6 on the Kale Scale.
Monday, February 15, 2016
Yam and Split Pea Soup with Tarragon and Kale

So how does this relate to kale? Well, as I've mentioned, my kale recipes have turned into "kale carriers" - a way to get kale down the gullet in a more tasty fashion. I steamed a cup of kale and mixed it into my serving of soup.
Put in a soup pot and bring to boil, then simmer for 40 minutes:
- 4 cups vegetable broth (low sodium, nonfat)
- 1 cup water
- 1 cup yellow split peas
- 1 0z white wine
- 1 Tbsp balsamic vinegar
- 1 ba leaf
- 1/2 tsp dry mustard
- 1/2 tsp turmeric, ground
- 1 tsp herbs de provence
- 1 tsp chives
- 1/2 tsp ground pepper
Add and continue to simmer for another 30 minutes or so, till thick and done:
- 1/2 large onion, chopped up
- 1 tsp ginger root, fresh, minced
- 2 cups diced yam (1.5 to 2 smaller yams). Organic / wash / don't peel
- 1 tbsp or so of fresh tarragon (or 1 tsp dry)
- 1 cup of water, more, enought o help cover the yams a bit
Steam 1 cup of kale and mix that with 1 serving of the soup.
Rated a 4.69 on the Kale Scale.
Sunday, February 14, 2016
Kale with Burrito and Eggs
Saute
2 tsp olive oil
1/3 cup onion, chopped
2 brussel sprouts, chopped
Cook separately, cut up and add

Add, cover and wilt
1 cup Kale, ripped to bite size
1/4 tsp Cayenne
1/3 cup Salsa
Add other liquid as needed to wilt
Mix it all up, and then make space to
2 eggs, scramble into the mix
Rated a 4.2 on the Kale Scale.
Friday, February 5, 2016
Kale Salad with Pineapple and Pomegranate

Microwave 1 minute
- 1 cup of kale, ripped to bite size pieces
Cut up
- 2/3 cup raw pineapple chunks
Prepare pomegranate

Toss all together.
Dress
- Use up to 5 oz Dannon Light n Fit Vanilla yogurt. [ I use 5 oz which drenched the ingredients and then some - using up what I had.]
Top with
- 1/2 oz. chopped up hazelnuts
Rated a 4.6 on the Kale Scale
Friday, November 27, 2015
Thanksgiving Kale


Ingredients, all organic:
- Kale, 2 bunches - about 285 grams when cut up
- Carrots, shredded - a bag. Was 284 grams.
- Yellow sweet pepper
- Purple grapes
- Pineapple, fresh. Use 3/4 of the pineapple in salad. Rest in dressing.
- Oranges, fresh (2). Use 1.5 in salad; the rest in dressing.
- Lime, fresh - juice it.
- Olive Oil
- Agave nectar
- Orange juice (from the 1/2 orange)
- Ginger root, fresh; grated..
- Lemon juice
- Filberts, ground - about 75 of them to get 1-2 tsp per serving.
- In a huge bowl, cut up the kale into fine strips. Leave out the heavy stems. Massage the kale for 2 minutes.
- Add the shredded carrots, and mix in.
- Dice yellow pepper and add.
- Cut the grapes in half and add. Mix in.
- Peel and core the pineapple, dice 3/4 and add to the salad. Mix in.
- Peel, segment the orange, chop up. Add.
- Mix all of this up, toss.
- Put olive oil in a bowl
- Juice 1 lime. Add to oil.
- Juice 1/2 orange, and add of OJ as needed to get 2 oz. Add to oil.
- Add bit of lemon juice (dash to 1 tsp)
- Add 3 tsp agave nectar (or honey) to oil.
- Grate raw ginger - you'll use about 1 tsp and use the rest for something else. Add to oil.
- Put remaining 1/4 pineapple in a blender.
- Add the olive oil mix with fruit juices and sweetener.
- Add the grated ginger.
- Add 9 sprigs of cilantro - just the leaves. (about 1 Tbsp)
Put dressing on the salad, toss.
Serve with a topping of about 1-2 tsp ground nuts.
Rated a 4.78 on the Kale Scale.
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