Kale Scramble

The kale I bought a couple days ago, was less stout than it was when I brought it home (ie a little wilted, but not much), so I decided to do a cooked recipe tonight, not a salad. Next time just use tomatoes or just use orange. Mixing them was ok, but not the best.

Saute:
1 tsp olive oil
1/3 C Onion, chopped
1/2 tsp garlic, minced

Add and continue saute:
7 cherry tomatoes, quartered
1/2 C corn kernals
1/2 large orange, peeled and cut up

Add and scramble:
1 egg mixed with 1 egg white

Top with, cover and wilt:
1 C. Kale, ripped or cut into bite size pieces
1/2 oz white wine (to get some added steam)

Mix and serve.

Rated a 4.45 on the Kale Scale.

Peach-Pear-Avocado Kale Salad

Needed a quick kale 'do' before going to a meeting for our Main Street program tonight. This salad was the result. I built this as a layered salad, kale-peach/kale-avocado/kale-pear with each layer getting a bit of the dressing. If I were to do this again, I would use a different dressing - I got a hint of dijon in this, and I don't like dijon. But, it was just a hint.

Toss and serve:

1 Cup Kale, ripped into bitesize pieces
1/2 Pear, chopped up
1/2 Peach, chopped up
1/2 Avocado, chopped up
2 Tbsp Annies Naturals Woodstock (Tahini and Tomato) Dressing

Rated a 4.3 on the Kale Scale.

Tuna Kale

The first day of Autumn calls for a cooked, warm kale concoction.

Saute towards carmelize:
1/2 tsp coconut oil
1/3 C fennel bulb, chopped up
1/3 C sweet onion, chopped up
1/2 tsp pepper, ground

Add and continue cooking:
1 roma tomato, chopped
1 packet of tuna, the ready to eay pouch
2 Tbsp. olives, sliced
1 Tbsp. flax seed, ground

Add, and wilt:
1.5 oz white wine
1 C kale, ripped into bite size pieces

Plate this mixture and set aside.

In the hot frying pan, scramble:
2 egg whites
1/2 tsp pepper, ground
Put the scrambled egg white on top kale, mix it in a little.

Serve.

Rated a 4.65 on the Kale Scale

Mac'n'Kale

A new spin on an old favorite. Very easy. This actually makes 2 servings. I have leftovers for tomorrow. Next time, I might carmelize some onions to go with it.

Follow directions and make:

Annie's Macaroni and Aged Cheddar Cheese

When the macaroni is about done, but before you drain it, add:

2 C. kale, ripped to bite size pieces

Allow the hot water to wilt the kale, and then drain the pasta/kale mixture.

Return the pasta/kale to the cooking pot and add, and mix up:

1/2 C corn kernals

2 Tbsp flax

2 wedges of Laughing Cow Light cheese

2 Tbsp olive slices

and the cheese sauce that comes in the Annie's box

Serve. (there are 2+ servings)

Rated a 4.57 on the Kale Scale.

Tapo Kale Salad (Tomato, Avocado, Pear, Onion)

Still summer, but the weather is taking a turn. Lots of rain yesterday, clouds today, but still in the upper sixties. It felt like a salad would be good to go with the salmon that I had planned for dinner. Lots of fiber in this recipe; and lots of fat - mostly avocado and dressing. I layered and added the dressing last. Made the bottom a bit drier than I like, so I recommend tossing all ingredients and then serving.

Toss together and serve:
1 C. kale, ripped into bite size pieces
1 pear, cut up
20 grape tomatoes, halved
8 green onions, sliced, the white end
1/2 avocado, cut up
2 Tbsp Amy's Tuscan Italian Dressing

Rated a 4.35 on the Kale Scale.

Burrito Mixed With Kale

What I really wanted was the Amy's Black Bean Burrito that was in the freezer. To keep with the kale challenge, here's what I did.

Saute:

1/2 tsp. coconut oil

1/3 C. onion, chopped

1/3 C. fennel bulb, chopped

Add and continue saute:

1 Red pepper, chopped

1/4 C. corn kernals

1/4 tsp. turmeric

1/2 tsp. ground pepper

Add, lower the heat, simmer:

4 Tbsp. salsa, ready to eat (La Victoria, medium)

Prepare burrito:

1 Amy's Black Bean Burrito, microwave 2 minutes, cut up into pieces

Add to vegetables and stir up:

Burrito pieces

1.5 oz white wine

Add, raise heat just a tad, if needed to get steam going and wilt:

3/4 C. Kale, ripped into bite size pieces

3/4 C. Chard, rip or cut up into bite size pieces

Give it all a good stir to mix it up and serve.

Rated a 4.57 on the Kale Scale.

Potato & Chips

After a trip to the dentist to prep for another crown, I am to avoid hard things that crunch, sticky food, etc. Tonight's I was focusing on soft or melt in your mouth food. Kale chips fit the category of melt in your mouth, and baked potato is pretty soft. I was inspired to put them together. Pretty tasty.

Kale chips:
- 150 grams of kale ripped to bite size pieces (not quite a bunch)
- 1 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper


Put the kale in a bowl. Pour on the oil and mix up. Spread on cookie sheet lined with foil. Sprinkle with salt, pepper (and other spices of your choosing). Bake at 325 F. in convection oven for about 15 minutes.


Potato:
1 medium baking potato
2 Tbsp A-1 sauce
1/2 C greek non-fat yogurt
1.5 Tbsp sliced olives


Microwave the potato (pierce skin, wrap in paper towel, 5 minutes). Place cooked potato on plate, slice in half and smoosh the potato. Sprinkle the A-1 sauce on potato; spread on the yogurt. Sprinkle with olives.


Put the kale chips on top of the potato and serve.


Rated a 4.4 on the Kale Scale.

Kale with Coconut Dust

This is the salad I made to go with my baked salmon, dinner. I have the coconut flour because I read about coconut being good for you (vs what the cooking oil industry wants you to believe) and coconut flour having a good fiber count. I didn't really get a coconut flavor as much as I thought would happen. Maybe if I'd used shredded coconut, but that will be another day.


Toss together as you like:
1 C. Kale, ripped to bite size pieces
3/4 C. Pineapple, fresh and chopped or diced
2/3 large peach - fresh, chopped. (I cut it in half, pitted, and used the half, plus almost a 1/3 of the other half.)
70 blueberries, more or less


As you build the salad, toss in and dust the top with (i.e. separate this into tossing some with the rest of the ingredients, and putting some on top):
4 tsp. olive oil and balsamic vinegar dressing
1 Tbsp. coconut flour


Serve.


Rated a 4.3 on the Kale Scale.

Five Fruit Kale Salad

I had some fresh organic kale, and thought a fruit salad would be good tonight.

Toss together:
1 C. Kale, ripped to bite size pieces

1 plum, chopped up

25 watermelon balls

2/3 C pineapple, fresh, chopped up

1 avocado, diced

1 clementine orange

1.6 tsp flax seed, ground

4 tsp. olive oil and balsamic vinegar dressing

Serve.

Rated a 4.5 on the Kale Scale.

Kale Oblivion

This mixture was cooked to oblivion ... thus the recipe title. I didn't intend to do this, but I wanted to cook the moisture out of the eggs. I added some tomato sauce and little wine, and mixed up all the ingredients, including the kale, before I added the eggs. So I ended up not sauting, and not wilting the kale, but cooking trying to get the moisture thickened up. I added the flax seed to try and help. Added the eggs, and had to cook some more. Add the parmesan thinking it would stiffen things up, and cooked some more. By the time it was done, I wasn't sure I wanted to eat it. And I was happily surprised that the concoction was pretty darn good!

Saute:
1/2 tsp coconut oil
1/3 C onion, diced
1 tsp garlic, minced

Add and continue to saute:
1/2 C. purple cabbage, chopped up
10 grape tomatoes, halved
2 Tbsp. olives, chopped
1/2 tsp pepper
1/4 tsp turmeric

Add, mix up and cook some:
1 C. kale, ripped into bitesize, and then cut finer with kitchen shears
1 tsp oregano, dried
1/2 tsp rosemary, dried

Mix in and cook some more:
1/2 C. tomato sauce
1.5 oz white wine

Add and cook more to get liquid thickened or evaporated:
2 tsp flax seed, ground

Add, scramble and cook until eggs are hard:
1 egg with 1 egg white, beaten with 1/4 C milk

Mix in and cook some more:
Parmesan Cheese, sprinkle on

Serve and top with: Parmesan Cheese.

Rated a 4.5 on the Kale Scale

Kale, Tomato and Corn

It started with a stalk of lemongrass that I bought at the grocery store. I looked up how to use it, and decided to give it a try with kale. If I had had a bunch of lemongrass, it might have been worth it. As it was, you could get a hint of the lemon. All in all, the mixture was pretty good. The fake sausage might have been too much, calorie wise.


Saute:

1/2 tsp coconut oil

2 egg whites, scrambled

1/2 tsp ground pepper

Add and continue saute:

2 leeks, slice up the white end, toss the rest

Add and continue saute:
9 grape tomatoes, halved
1/3 C corn kernals
1 orange pepper, sliced and chopped
slices of 1 stalk lemongrass
2 Tbsp sliced olives
1/2 tsp dill
1/4 C tomato sauce

Add, cover and wilt:

1.5 oz white wine

1 C. kale, ripped into bite size pieces

Serve and top with:

4 fake sausages, microwaved 1.5 minutes, sliced up

Serve with:

1/4 C greek yogurt on the side and use as dipping sauce.

Rated a 4.6 on Kale Scale.

Kale & Fig Salad

I saw some figs for sale at the local health food store (organic, of course) and they looked so good I bought 4 of them to use with some kale for dinner tonight. The rest of the ingredients I had on hand. I used more kale than usual because it wasn't enough to leave for another meal. Calorie and fat wise, the almonds and the dressing sent this over the top. But, a very tasty combo. So if done again, I'd drop the almonds, reduce the dressing. Possibly use only 1/2 the fruit.

Build salad in 2-3 layers with some of these ingredients in each layer:

4 figs, chopped up (each one into 12ths)
1 red pear, chopped up
1.5 C Kale, ripped into bite size pieces
1 clementine orange, peeled and chopped
1 BabyBel cheese round, lite, slivered in pieces

Top with:

28 almonds, chopped up in nut chopper

2 Tbsp. olive oil and balsamic vinegar dressing

Serve.

Rated a 4.6 on the Kale Scale.

Kale Layers

I am using leftovers from the week's grocery run before digging into the new groceries. Were I to do it again, I'd drop the tomatoes and just keep to the fruit.

Build salad in layers. Layer 1::

1/3 C Kale, ripped to bite size pieces (or about 22 grams)

2/3 peach, cut up (it was a whole peach but had so many bruises, ened up being about 2/3 C)

Layer 2:

1/3 C Kale, ripped to bite size pieces

12 grape tomatoes, halved

12 black grapes, halved

Layer 3:

1/3 C Kale, ripped to bite size pieces

1 pear, cut up

5 baby carrots, grated

Top with:

2 Tbsp oil and balsamic vinegar dressing

Mix up and serve.

Rated a 3.96 on the Kale Scale.

Mid-Week Kale Saute

Looking in the refrigerator and wondering what can I do this time. Thus came this concoction. I used the last of the feta cheese on top. The picture was taken prior to my decision to put the cheese on top. The mixture tasted pretty good.

Saute:

1/4 c. onion, chopped

1/3 c. anise or fennel bulb, chopped

Using no oil - add some wine to help it brown

Add and continue saute:

1 yellow pepper, chopped

12 black grapes, halved

10 grape tomatoes, halved

2.5 oz chicken breast, already cooked, cut up

5 basil leaves, chopped

3/4 tsp Ground black pepper

1/4 tsp turmeric

1/4 tsp Mrs Dash

Add, cover, reduce heat and wilt:

1 c. kale, ripped to bite size pieces

1.5 oz white wine

Serve and top with:

2 Tbsp. feta cheese

2 tsp of worcestershire sauce

Rated a 4.40 on the Kale Scale.

Kale Peach Salad

This was good, and could even work well with a bit of chicken (but I didn't have any).

Toss together:
1 C. kale, ripped to bite sized pieces
1/2 peach, chopped up
1/2 plum, chopped up
8 grape tomatoes, halved
1 bunch green onions, white end, sliced

Top with:
4 tsp feta cheese crumbles
2 Tbsp. oil and balsamic vinegar dressing>

Serve.

Rated a 4.65 on the Kale Scale