Hot Fruit Kale Salad

Looking around for how to complement the salmon fillet for dinner. I latched onto the idea of fruit and kale, but decided to make this as a hot salad. Was pretty good when I got done!

Saute
1 tsp olive oil
3/4 of the segments from 1 medium red grapefruit (I ate the other 1/4 of the segments while cooking)
1 cup, about, of red grapes, halved

Make a simmer sauce with
1 Tbsp balsamic vinegar
1/4 cup orange juice
2 Tbsp white wine

Add, cover, wilt
1.25 cups Kale, ripped to bite size pieces
Simmer sauce (above) - pour this over the kale

Serve and top with
2 Tbsp dry roasted, unsalted, chopped almond pieces
2 tsp shredded, unsweetened coconut

Rated a 4.45 on the Kale Scale.

Instant Chicken Chile Verde with Kale

This is sort of like cheating, but it was really, really good. And for a frozen dinner - that's saying something. And, no added sugar to this processed food. Wow!

Luvo brand Chicken Chile Verde with Polenta, comes in a brown bag. Microwave and serve on a bed of 1.5 cups of steamed kale.

Yum!

Rated a 4.66 on the Kale Scale.

Shiba Spiced Tofu with Kale and Fresh Grapes

Looking in fridge for what to do for dinner... Tofu that I needed to use up; red pepper and onion waiting to be used; and rest of some asparagus from this week. I was inspired by Shiba's Hot Curry Chutney that I spied in the fridge too. Thus began the cooking of dinner.  It was spicy hot, and delicious!  This makes 2 servings.

Saute until tofu is a bit browned and onion somewhat cooked
3 tsp olive oil
1 tsp Shiba's Popping Seeds
1/3 cup onion, chopped up
1 tsp raw ginger
7 oz Tofu, cut into 1/2 in squares
1 tsp Mrs Dash
1 tsp ground turmeric


Add, and continue saute
1/2 red bell pepper, diced
10 stalks of asparagus, cut up

Make simmer sauce:
1 Tbsp balsamic vinegar
1/4 cup white wine
1/3 cup orange juice
1 Tbsp yellow mustard (Portlandia)
3/4 tsp Shiba's Hot Curry Chutney

Add sauce and simmer on low for couple minutes

Add, cover, wilt
2 cups kale, ripped to bite size

Serve and top with
20 fresh grapes, halved

Rated a 4.68 on the Kale Scale.

Kale with Pork, Pear and Onion in Mustard Sauce

This turned out great - delicious and simple.  Using Organic Yellow Mustard from Portlandia Foods Company - a very nice mustard that has no sugar in it. 

Saute for a bit to soften the onion, and heat the pear
2 tsp  olive oil
1/3 cup onion, chopped
1/2 pear, chopped


Add and continue sauteing til pork is heated through to your liking
4.5 oz pork chop, diced  (using 1 and 1/2 slices of Hormel Smoked Pork Chops)

Add, cover, wilt 
1 cup kale, ripped to bite size pieces
Mustard sauce made of .... 3 tbsp Organic Yellow Mustard, 1/4 cup each orange juice and soy milk

Uncover and simmer sauce down

Serve with a dusting of dukkah on top.



Rated a 4.5 on the Kale Scale.

Steamed Kale under Indian-Spiced Quinoa with Raisins and Pine Nuts

Mom gave me a recipe from the Oregonian for Indian-Spiced Quinoa with Golden Raisins and Pine Nuts which I varied a bit for this meal. It is deeee-licious!  The nutrition count is for 1 serving of the quinoa mixture, on 1+ C kale.  This mixture will serve 3-4.

Saute until onion is limp
2 tsp olive oil
1 small onion, chopped
1 tsp raw ginger, shredded

Add and mix up with onion and oil
3/4 C quinoa (rinse first)
Ground spices:
  1/2 tsp cardamon
  1/2 tsp coriander
  1/2 tsp cumin
  1/2 cinnamon
  1/4 tsp turmeric
  1/8 tsp cayenne

Add, mix, lower heat, cover and simmer for about 10-18 minutes until quinoa is done, and mix is still moist
2 C broth (vegetable or chicken)
1 oz white wine

Add, mix and serve
1/3 C raisins
1/4 C toasted pine nuts

[To toast pine nuts, put them in skillet on low heat. Stir every so often until done.]

Serve the quinoa mixture on a bed of:
1+ C steamed kale, ripped to bite size pieces.

Rated a 4.67 on Kale Scale.

Eggplant Marsala Momo Masala with Egg

Using leftovers from yesterday's Eggplant Marsala ala Momo Masala, I put this together. It was even better in this configuration.  Yum!

Warm up and heat through
2 tsp butter
1 serving (1.5 cups) Eggplant Marasala ala Momo Masala from yesterday.


Make space in the middle and fry sunny side down
1 egg

Add, cover, wilt, then mix up
1 cup of kale, ripped to bite size pieces

Serve.

Rated a 3.77 on the Kale Scale.

Eggplant Marsala ala Momo Masala

I based the eggplant concoction  on the Eggplant Marsala recipe in Moosewood Recipe Book, but varied it in several ways to deal with having only 1 eggplant; and not using pasta. Then you add to this the Momo Masala spice that I got in Nepal and here's the result. It was very tasty!

Saute until onion is browned, limp
1 Tbsp olive oil
1 medium onion, chopped

Add and continue saute til eggplant a bit browned
1 eggplant, diced, peeling optional
1 yellow pepper, diced

Add and simmer until liquid is reduced mostly
1 can (14 oz) diced tomatoes
10 kalamata olives, halved
2 tsp garlic, diced
1/2 C sherry
1 tsp turmeric
1 tsp black pepper, ground
2 tsp Momo Masala spice

Add and simmer more till liquid reduced
1/2 C water
1 oz white wine
1 Tbsp balsamic vinegar

Serve on top of
1+ cup steamed kale, ripped to bite size pieces
Top with dusting of parmesan, grated.

Rated a 3.7 on Kale Scale.