Fast Food Coup

At Life Source in Salem, I bought "Gourmet On The Go - Tuna & Pasta" by St Dalfour (France) this weekend. It's a can of tuna/pasta salad, all cooked, vaccuum packed, and ready to eat. The only drawback to this can of tuna ... there is no way it serves 2 as per the package nutrition facts!

Decided to heat it up, and mix in a cup of kale (the whole can). It worked! Dinner was ready in 5 minutes, and it was pretty darn good. On a par with Lentil Soup & Kale for ease of meal making.

Heat in skillet:

1 can, St Dalfour Tuna & Pasta Gourmet To Go
1 tsp black pepper, ground
1/4 tsp turmeric
1/4 tsp Mrs Dash

Add, and wilt:

1 Tbsp white wine
1 Tbsp balsamic vinegar
1 C. kale, cut into small pieces


Serve.


Rated a 4.7 on the Kale Scale.

Kale Tempeh #2

This recipe was from over the weekend. I really liked the tempeh on day 1, but I wonder if tempeh looses its oomph if you try and keep it around for a couple days. This concoction was ok, but not as good as the first time I used the tempeh.

While sauting, soak tempeh:

3 Tbsp soy sauce

1/2 C. hot water

1 Tbsp olive oil

These ingredients weren't factored into the nutritional count. They serve to rehydrate the tempeh, just a bit, but most of the liquid is left after the good soaking.

Saute:

1 tsp olive oil

1/3 C. onion, chopped

Add and continue:

1/3 C. red cabbage, chopped

1/4 C. snow peas (in pod), chopped
3/4 large orange pepper, chopped

Mix and then add to pan:

1 oz white wine

3 Tbs soy sauce

1 Tsp hoisin sauce

Add, cover and wilt:

1 C. kale, ripped to bite size pieces

Serve with 1 tsp sesame sprinkled on top.

Rated a 4.3 on Kale Scale.

Kale, Cabbage, Pepper

Trying to keep it simple.

Saute:
1/2 tsp coconut oil
1/3 C onion, chopped

Add and continue saute:
1/4 C red cabbage, chopped
1/4 C snow peas
3/4 orange pepper, chopped
1/2 red pear, chopped

Mix sauce:
2 tsp Hoisin sauce
1 Tbls white wine
2 Tbls soy sauce

Add sauce, and kale, cover and wilt:
1 C kale, ripped to bite size pieces

Serve!

Rated a 4.45 on the Kale Scale

Tempeh Kale

Used tempeh for the first time. It is a hard cake of some pressed tofu type of material. After you cut it up into squares or strips, you soak it for 20 minutes in a mixture of soy sauce, water, garlic and ginger. I built my recipe off the "basic tempeh" recipe found at the Tofurky site. I bought an 8oz cake of tempeh and used about 1/2 of it for my concoction.

Saute:
1 tsp olive oil
1/4 C onion, chopped


Add:
1 yellow pepper, diced
4 oz Tempeh, sliced in 1/4 in pieces or 1/4 thick squares


Add and cook down the liquid a bit:
1/2 C diced tomoatoes, canned type, use their juice too.
3 Tbsp soy sauce, lite
1 Tbsp white wine
1 Tbsp cooking sherry
1 tsp balsamic vinegar


Add, cover and wilt:
1 C kale, ripped to bite size pieces


Mix it all up and serve.


Rated a 4.6 on the Kale Scale.

Beans, Pine Nuts and Kale

I made a tex-mex stuffing for an acorn squash (recipe from Prevention), which was really good. Squash is gone, but had left over stuffing. So I sauted it, added 1/2 pear and kale. Worked pretty good!

Saute:

3/4 cup Tex-Mext Acorn Stuffing mix

1/2 red pear

1 oz white wine

1 wedge Laughing Cow cheese, lite

Add, cover an wilt:

1 C. kale, ripped to bite size pieces

Serve with:

2 T. nonfat greek yogurt

1 T. worcestershire sauce

Rated a 4.5 on the Kale Scale.

December Saute

Another meal from a couple of days ago.

Saute:

1 tsp olive oil

1/3 C. onion, chopped fine

2 tsp, garlic, minced

Add and continue saute:

1 orange pepper, chopped fine

10 grape tomatoes, halved

1 tsp pepper

1/2 tsp Mrs. Dash

Add, cover, wilt and mix up when done:

1 oz. white wine

1 C. Kale, chopped finer than bite size pieces

Add and scramble, mix with the veggies:

1 egg mixed with 1 egg white - beat and then scramble

Top with:

3 fake bacon strips, cooked and crumbled

1 T. worcestershire sauce

[Optional - serve with non-fat greek yogurt. I didn't have any, wish I did.]

Rated a 4.6 on the Kale Scale.

December Salad

It's been a couple of days since I made this salad. I was too busy to write this post at the time.

Toss or layer these ingredients, serve and eat:

5 Strawberries, cut up
1 grapefruit, peeled seeded, chopped
2 clementines, peeled, chopped
3/4 apple, chopped up
2 T. pecans, chopped up
2 T. olive oil and balsamic vinegar dressing (Safeway Select)

Rated a 4.67 on the Kale Scale.