Salmon, Figs and Salmon

This was a satisfactory way to deal with several leftovers. I prefer my salmon as a filet or steak, not in a stew, soup, cake or saute. But this alternative turned out fine.

Saute:

1 tsp olive oil
1/3 C onion, chopped
2 Tbsp fennel bulb, chopped
1 tsp garlic minced

Add and continue saute:
1/2 red pear, chopped
1/2 persimmon, chopped
4 figs, quartered or chopped more
1 sprig fresh rosemary, leaves only
1/2 tsp fresh lemon thyme, leaves only

Add and continue:
3 oz salmon, already cooked, break into bite size pieces, remove bones

Add and reduce sauce:
1 oz cooking sherry
1 Tbsp balsamic vinegar
1 tsp pepper, ground

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

Serve with 4 oz, nonfat greek yogurt (optional and not included in the calorie count)

Rated a 4.3 on the Kale Scale.

October Fruit Salad

To go with fresh, wild, Alaskan salmon filet - a fruit salad with kale.

Layer or toss:

1 C. Kale, ripped to bite size pieces

1/2 red pear, chopped

1/2 persimmon, peeled and chopped

1 red plum, chopped

4 dried apricots, chopped

Dress with:

2 Tbsp Annies Naturals Tuscan Italian Dressing

Rated 4.45 on Kale Scale.

Egg Beans Kale

Still working on those organic eggs.

Saute:
1/2 tsp coconut oil
1/4 C onion, chopped
2 Tbl, fennel bulb, chopped
1/2 tsp black pepper, ground
1/2 tsp oregano, ground
1/2 tsp chili powder

Add and continue saute:
1 red bell pepper, chopped
7 grape tomatoes, halved

Add, cover and wilt:
1 C. Kale, ripped to bitsize pieces
1 oz white wine

Mix everything all up together.
Add and scramble:
1 egg beaten with 2 egg whites

Serve with worcestershire sauce.

Rated a 4.25 on Kale Scale.

Rock Fish and Kale

Using things I had around from yesterday's ingredients, I put this together.

Saute:

1 tsp olive oil

1/3 C. onion and fennel bulb, chopped. Combine a bit of each to get this a total 1/3 c of aromatics

1 yellow bell pepper, chopped

1/2 tsp black pepper, ground

1/2 tsp Mrs Dash

Add and continue saute:

1/2 red pear, chopped

1/2 persimmon, peeled and chopped

3 oz snapper (prepared previously; almond meal coating; pan fried in 1 tsp coconut oil), break up into bite size pieces, discard bones as you find them

Add, cover and wilt:

1 oz white wine

1 C. kale, chopped fine

Serve with worcestershire sauce and non-fat Greek yogurt.

Rated a 4.45 on the Kale Scale.

Red Kale Fruit Salad

To go with a meal of rock fish and fresh corn.

Build salad in layers, as you like:

1 C. red kale, ripped to bite size pieces

1/2 red pear, chopped

1/2 persimmon, peeled and chopped

1 papaya, peeled, diced

1 clementaine orange, peeled, segments chopped in half

Dress with:

2 Tbsp. olive oil and basalmic vinegar

Serve and enjoy!

Rated a 4.5 on the Kale Scale.

Egged Kale

I received a gift of 1 dozen eggs, free range, organic. So what to do. I decided to scramble, mostly egg whites, and combine with kale.

Saute:

1/2 tsp coconut oil
1/4 c. onion, chopped
1/4 c. fennel bulb, chopped
1/4 c. red cabbage, chopped
1/2 tsp ground black pepper

Add and continue saute:
1 small red pepper, chopped
5 grape tomatoes, halved

Add, cover and wilt - about 2 mintues:
1 oz white wine
1 c. Kale, chopped fine

Stir up the mixture, and add:
1 egg mixed with 3 egg whites
another 1/2 tsp ground black pepper
1/4 tsp ground chili pepper

Serve with some worcestershire sauce.

Rated a 4.5 on the Kale Scale.

Pav Bhaji with Kale

I was thinking it would be nice to have fast food tonight, a burger and fries. But, I reminded myself that I have fast food at home - open a can of soup, zap 2 minutes and done. So when I got home, I found I had a packet of Pav Bhaji from Trader Joe's -Indian Fare "from Bombay, this traditional Indian receip has potatoes, tomatoes and diced vegetables in spicy aromatic sauce."


1. Put contents of Pav Bhaji pouch in a microwave container.
2. Zap 30 seconds. Stir.
3. Cut up fine, 1 cup of Kale, and add.
4. Zap the Pav and kale 1 min and 30 sec.
5. Stir.
6. Serve with dollops of Greek non-fat yogurt (up to 2 oz total)

Rated a 4.66 on the Kale Scale.

Tuna Beet Kale

At first I was making a sandwich stuffing for some pita bread. I chopped the ingredients very fine, including the kale. But, the pita fell apart so I mixed the saute with some Greek yogurt and just ate it using the pita bread as a pusher.

Saute:

1/2 tsp cocunt oil

1/4 C. onion, chopped fine

1/4 C. fennel bulb, chopped fine

Add and continue saute:

1 beet, chopped fine

1/2 green pepper, chopped fine

1 yellow roma tomato, chopped fine (squeeze out the seeds and juice)

1/2 tsp dill weed

1/2 tsp black pepper

Add, break into small pieces, saute:

1 packet (3 oz) tuna, albacore in water

Add, cover and wilt:

1 oz white wine

1 C. kale, chopped fine

Serve with 1/3 C. non-fat greek yogurt.

Rated a 4.5 on the Kale Scale.

Salmon Hash Kale

Working with leftovers on this one. Leftover scrambled egg (with green pepper, onion, olive, and corn), and the other 1/2 of the of the salmon filet from yesterday. I really prefer my salmon by itselft, but took a chance on scrambling it up with the egg mix.

Saute until heated through:
1/2 tsp coconut oil
Leftover scrambled egg mix (about 1/4 of a 4 egg, green pepper, olive and corn scramble)
1/4 lb cooked salmon filet, cut up and mixed in.
1 Tbsp olives, sliced (this is the rest of the small can opened this morning for the scramble)
1/2 tsp black pepper
dash of Mrs Dash


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

Microwave 3 fake bacon strips (Morningstar)

Serve with fake bacon crumbled on top, and 1-2 tsp. worcestershire sauce.

Rated a 4 on the Kale Scale.

Yellow and Orange with Kale

Yesterday's recipe. I fell asleep before remembering to document. I bought some Chinook salmon, and wanted a salad to go with. But, the kale I was using wanted to be cooked, so I changed gears and sauted.

Saute:
1 Tsp Olive oil
1/4 C. onion, chopped
1 small yellow pepper (from McMinnville Farmer's Market), chopped
4 yellow roma tomatoes (from Portland Farmer's Market), chopped
1/2 nectarine, chopped
1 persimmon, peeled and chopped (the hard kind)
1/4 tsp Chinese 5 spice
1/4 tsp Turmeric
1/2 tsp black pepper, ground

Add, cover and wilt:
1 oz. white wine
1 C. red kale (Portland Farmer's Market), ripped into bitesize pieces


The wine and spices made a bit of sauce, tasty.

Serve.

Rated a 4.25 on the Kale Scale.

Fresh Fruit and Kale

First, about Kale Chips....the ones I put in a plastic bag yesterday, not so chippy today. Not totally unchippy, but definitely lost something overnight. Best to eat the chips, quick.

Today, I was having tofu cubes in enchilada sauce with corn and olives, and thought a fruit and kale salad would go well. I didn' t use a dressing, and next time might use something.

Toss together:
1 C. kale, ripped into bite size pieces
1/2 red pear, chopped
1/2 peach, chopped
1 papaya, scoop out the seeds, peel and cube
16 black grapes, halved

Rated a 4.3 on the Kale Scale.

Kaled Beets

Ended up at a Farmer's Market and bought some curly, reddish brown kale, yellow roma tomatoes, purple pepper. Decided to put them with the organic beets from local farm, and a red pear. The picture looks like the other red kale recipe, but that's beets for you. Next time, I think I'd leave out the egg.


Saute:
2 tsp olive oil
1/4 C. onion, chopped
1 tsp. garlic, minced


Add and continue to saute:
1 purple pepper, chopped
2 small beets, scrubbed and chopped (peels left on)
1/2 red pear, chopped

Add and continue:
3 yellow roma tomatoes, chopped
1 Tbsp. date crumbles (from Bob's Red Mill)


Move the vegies aside, add and scramble, then mix with the vegies:
1 egg and 1 egg white, mixed

Add, cover, wilt:
1 C. kale, ripped to bitesize pieces
1 oz white wine.


Mix and serve with a splash of worcestershire sauce.


Rated a 4.25 on the Kale Scale.

Red Kale

This recipe gets its name from the result of using beets, red pear and tomatoes. A sprinkle of worcestershire sauce, and a couple of tablespoons of greek yogurt were the finishing touches to this one. I was surprised that it tasted pretty good!

Saute:
1 tsp olive oil
1/4 C. onion, chopped
2 small beets, scrubbed, chopped (peels intact)

Add and saute:
6 cherry tomatoes, quartered
1 tsp pepper, ground
2 broccoli florets, chopped up
1/2 red pear, chopped up


Top with, cover and wilt:
1 C. kale, ripped into bite sized pieces
1 oz. white wine


Serve with:
2 tsp flax seed, ground - sprinkle on top
Sprinkle of worcestershire sauce
2-3 Tbsp or non-fat greek yogurt (I put some on my fork, and then grab a bite of food)


Rated a 4.45 on the Kale Scale

Bacon Kale

This was really something I made on Sept 30, but I fell asleep before writing it up. The plum was a nice add; the oregano was a nice fit for the flavor. At first I thought it wasn't going to be good, but the fake bacon and worcestershire sauce made this mixture work.

Saute:
1 tsp olive oil
1/3 C. onion, chopped
1 tsp garlic, minced

Add and saute:
7 cherry tomatoes, quartered
2 Italian plums, chopped up
1/2 C. corn kernals
1 Tbsp. olives, sliced
3/4 tsp. oregano, dried

Top with, cover and wilt:
1 C. Kale, ripped into bite size pieces
1 oz. white wine


Microwave:
4 strips of fake bacon (Morningstar)


Stir up the Kale mixture, and serve.
Crumble the fake bacon and put on top.
Sprinkle with worcestershire sauce.


Rated a 4.45 on the Kale Scale.