Kale Couscous with Seasoned Vegies and Egg

I had a red pepper left over from my sack lunch which started the collection of vegies for this meal. I also wanted some protein, thus the inclusion of the egg. I needed some liquid to help steam the kale, and all I had that was interesting was coconut water. An odd, but workable flavor in this seasoned dish.

I used the L&D Spanish Style Seasoning which is composed of ground cumin seeds, corn meal, California and Chili corander seed, Oregano, Black Pepper, Cloves, and garlic. It is produced by Patterson's, Red Bluff, Ca and sold in the Olive Pit where I bought it in June.  And then topped the concoction with salsa.
 
Saute
2 tsp olive oil
1/3 cup onion, chopped up
2.5 brussel sprouts, chopped up

Add and continue to saute
1 sweet red pepper, chopped up
8 olives, halved (green, castelvetrano)
2/3 cup couscous, cooked
1/2 cup coconut water

As steam rises, add, cover and wilt
1+ cup Kale, ripped up to bite size pieces.

Stir it all around, mix it up, and make an opening in the middle of the pan.

Add and fry, over hard is my preference
1 egg
1 tsp black pepper
1/2 tsp L&D Spanish Style Seasoning

Serve, by putting the vegies on plate, top with egg and salsa.

Rated a 4.69 on the Kale Scale.

Tuna With Kale and Yogurt

Looking for a quick lunch with some protein = tunafish!  I was wondering if I could combine my cup of kale with a can of tuna. I cut the kale up with my kitchen shears to make it more fine for incorporating.  I chose to eat the resulting mixture was a dip, and used falafel chips. You could make a sandwich.  The nutrition count is only for the tunafish mixture (i.e. not the chips).

Mix together in a bowl

5 oz can of solid white tuna in water, break it up with a fork
2 oz non-fat greek yogurt
2 tbsp dill pickle relish
1 tsp balsamic vinegar
2 oz pineapple salsa with jalepeno from Whole Foods (fresh made)
1/2 tsp black pepper
1+ cup kale, cut up fine

Serve with chips, crackers or as a sandwich.


Rated a 4.64 on the Kale Scale.

Fried Egg Vegie Mix Kale

This is a variation from another meal from last week. Vegies saute, with a couple thin pork slices, fry and egg in the middle.

Saute
1+ tsp olive oil
1/3 cup onion, chopped
2 little itty bitty fingerling potatoes, sliced thin
2 brussel sprouts, chopped up
7 grape tomatoes, halved
1/3 cup pineapple, cut up
2 little cooked breakfast lean pork chops (tiny, 2 oz total), sliced up

Add and wilt, and then mix it all up
1+ cup Kale, ripped to bite size pieces
1/2 tsp ground pepper
1/4 tsp Mrs Dash
2 Tbsp wine
1+ tsp balsamic vinegar

Fry egg
Move the kale around so a clear spot in the middle of saute pan.
1 egg - fry to your desired level of doneness.

Serve with a dash of worcestershire sauce.


Rated a 4.7 on the Kale Scale.

Steamed Kale Salad

I call this a salad because everything but the Kale was fresh, not cooked, I tossed it all together, and gave is a dash of salad dressing.  Pretty good, nice and quick.  The fresh pineapple salsa is made at Whole Foods and sold in the fruits and vegetable area in their cold case.

Steam
1+ cup Kale, ripped to bite size pieces

Add, and mix up or toss
7 grape tomatoes, halved
6 green olives, castelvetrano, halved
1/4 cup pineapple jalapeno salsa, Whole Foods
2 tsp feta cheese, crumbles
1/3 cup pineapple, cut up
2 tsp fig balsamic vinegar

Serve with
1 tbsp of dukkah, dusting on the top


Rated a 4.69 on the Kale Scale.

Squash Kale with Pork and Egg

Another night of using up leftovers, but in a very tasty way. This is very similar to what I did with the mashed potatoes last week. This time, it was mashed squash ... the rest of the spiced acorn squash.

Saute
1+ tsp olive oil
1/3 cup onion, chopped
3/4 cup of the Spiced Acorn Squash
1+ tsp balsamic vinegar
2 little cooked breakfast lean pork chops (tiny, 2 oz total)

Add and wilt
1+ cup Kale, ripped to bite size pieces
1/2 tsp ground pepper
1/4 tsp Mrs Dash
1 oz sherry

Fry egg
Move the kale around so a clear spot in the middle of saute pan.
1 egg - fry to your desired level of doneness.
1/4 tsp chili powder.

Serve with a dash of worcestershire sauce.


Rated a 4.7 on the Kale Scale.

Kale Brussel Pineapple with Ginger

End of the week, end of the food supply before replenishing with the next grocery run. Using what's on hand.

Saute
2 tsp olive oil
1/3 cup onion, chopped
3 brussel sprouts, chopped up
1 bunch green onions, white part, sliced

Add and continue saute
2 tbsp olives, chopped (canned)
1/2 cup pineapple, raw, chopped up
25 grapes, halved
1/2 tsp chili powder
1/2 tsp ras el hanout

Add, cover, wilt as desired
1+ cup Kale, ripped up to bite size pieces
1 oz white wine

Serve with
1 tsp dukkah
1 tbsp Feta cheese crumbles

Rated a 4.7 on the Kale Scale.

Macaroni Cheese and Kale

Needed a quick meal before going to a civic meeting tonight. Annie's makes a boxed mac'n'cheese that works great for these situations.

Make the Mac'n'Cheese according to package instructions. I'll be using half the package which works out nutritionally to 1.25 servings - which I accounted for in the nutritional count.

While the shells are boiling, cut up 1+ cup of kale into thin strips.

When mixing the cheese and milk to the pasta, add 1/2 tsp pepper, 1/4 tsp chili powder, and a dash of Mrs Dash.

After the pasta is done and mixed with the cheese, save half for another night.

Add the kale to the serving that is left,, and mix thoroughly, wetting the kale with the pasta cheese mix completely. The kale will wilt just a bit from the heat of the macaroni.

Serve and enjoy!

Rated a 4.69 on the Kale Scale.

Spiced Acorn Squash with Kale

Another squash recipe from my archives, to which I embellished a bit. The squash recipe is a keeper!

Bake the squash this way:
Cut the squash in half; bake acorn squash with some 100% orange juice in the cavity of each half; along with ground ginger, nutmeg and ras el hanout. No butter. No sugar. No oil.

When it has about 15 minutes left, I added couple tablespoons of buttermilk to each cavity. Mostly because I had some, and thought it might add something. It didn't hurt.

Once the squash is done, let it cool a bit. Then scoop out the squash meat and put in a bowl.

Add to the squash meet, some dukkah and some parmesan cheese.

Steam
1 cup kale, ripped to bite size pieces

Mix up
Half of the baked spiced, squash meet
Steamed kale pieces

Serve with a topping of
1.5 oz of greek non-fat plain yogurt



Rated a 4.7 on the Kale Scale.

Buttermilk Mashed Potatoes Kale with Egg and More

Using up my leftovers!  I was just going to do the Buttermilk Mashed Potatoes with ripped up kale, but found some extra lean boneless tiny pork chops (really small, and thin) and an egg. So here's what I did with this stuff.

Saute
1 tsp olive oil
1 serving of Buttermilk Mashed Potatoes
1+ cup Kale, ripped to bite size pieces
2 oz extra lean boneless pork chops (this is two of them they are about 1 oz each)

Heat this through, wilt the kale.

Add
1 tsp olive oil and stir up the mix.
Make a hole in the middle of the saute mix.
1 egg - fry in the middle of the pan with the Kale mix around it.
Turn over - fry til as done as you want the egg.

Serve with a splash of worcestershire sauce.

Rated a 4.7 on the Kale Scale.

Buttermilk Mashed Kale and Potatoes

Yesterday, I made Buttermilk Mashed Potatoes - one of those recipes I saved from the last 10 years. Delicious, too! This recipe calls for carmelizing sliced onion and adding to the mashed potatoes - and a bit of chili powder, ras el hanout. Also, add peas, and chives (but I didn't have any chives this month). I used 2 little fingerling potatoes, 2 yukon potatoes, and 2 purple potatoes. All small. And of course in mashing, add up to 3/4 cup buttermilk. Yum!

Today, I mixed my 1+ cup of kale, ripped to bite size pieces, with a serving of the mashed potatoes - microwaved 2 minutes.

Serve with a topping of Feta cheese.

Rated a 4.7 on the Kale Scale.

Cabbage, Pineapple and Kale Sauted with Wine

Pulling together several things in the refrigerator for this one.  This turned out to be very tasty!

Saute
2 tsp olive oil
1/4 cup onion, chopped
1/4 cup cabbage, chopped
1/3 cup pineapple, chopped
7 olives, castelvetrano, halved
2 fingerling potatos, sliced fine
1/2 tsp ground pepper
1/2 tsp ras el hanout

Let that cook for a bit.

Add, cover and wilt as desired
2 Tbsp wine
1 tsp balsamic vinegar
1 cup kale, ripped to bitesize pieces

Serve with
1 Tbsp dukkah (Egyption nut and spice mix)

Rated a 4.66 on the Kale Scale.

Roasted Vegies Kale and Cabbage

With freshly made roasted vegies (potatoes, onion, pepper, balsamic vinegar - yum!), I had the basis for this meal.

Saute
1 tsp olive oil
1/4 cup red cabbage, cut up
1 serving of Roasted Vegies with Balsamic Vinegar

Steam on plate
1 cup of Kale, ripped to bite size pieces

Top with vegies and add dash of worcestershire sauce.

Rated a 4.7 on the Kale Scale.