Farro Kale with Fruit and Walnuts

This side dish was delicious!  I hadn't used Farro before - one of those ancient grains. Looks like it can replace rice in dishes. I took the option to soak the farro overnight, drain. And then simmer in enough water to cover it for 10-15 minutes. Drain again and it's ready to be used. 1 cup makes about 2 cups.  I was using Farro from Bob's Red Mill.

Even though this was delicious ... it was a bit high on the calorie count. If I were to make it again, I'd do something to reduce the number!

Saute
1/3 cup onion
1-2 tsp olive oil

Add and continue saute
4 dried apricots, cut up
4 dried, pitted dates, cut up
1 tsp or so, raisins
5 green olives, pitted, halved
3 Tbsp walnuts, chopped up

Add and mix up with the fruit and onion
1/3 tsp Shiba's Hot Curry Chutney 
2 oz orange juice
1/2 cup cooked Farro
a bit of water

Add cover, and wilt kale
1+ cup kale, ripped up to bite size pieces

Serve and enjoy!

Rated a 4.69 on the Kale Scale

Ham 'n' Beans ' n' Kale

The weather has finally relented for a day making the use of the stove reasonable. Lately, it's been toooooo hot!  I've had a slab of ham steak vacuum packed for a month and finally, I could use it today. This is also, another version of use for the Lemony Garbanzo Beans I made yesterday.  This turned out to be delicious!  Yum!

Saute
1/4 cup onion
3 oz of ham steak (already cooked, boneless, Smithfield), cubed

Add and continue at a bit lower temperature
1 serving of the Lemony Garbanzo Beans (see yesterday for the recipe)
1/4 cup nonfat milk
 
Add, wilt as desired
1.25 cups kale, ripped to bite-size pieces
1.5 Tbsp white wine
1/2 tsp black pepper 

Serve with 
2 Tbsp of finely chopped dry roasted unsalted almonds

Enjoy!

Rated a 4.65 on the Kale Scale 

Kale with Dressed Garbanzo Beans and Peach

This was an odd combination to start with, but ended up being pretty tasty!  I had made "Lemony Garbanzo Beans" earlier in the day with a recipe from the Nutrition Action Health Newsletter. This recipe I will present first and then the kale salad.


Lemony Garbanzo Beans

• Make the dressing with 2 Tbsp Lemon Juice, 2 Tbsp Tahini, and 2 Tbsp plain non-fat yogurt.
• Add herbs of your choosing. I used 2 tsp fresh chopped chives.
• The actual recipe called for 2 Tbsp of olive oil, but I left that out.
• Mix the dressing with a drained 15 oz can Garbanzo Beans
• Makes 3 servings

 Kale Salad with Dressed Garbanzo Beans and Peach

• Mix together in a big bowl and then serve:
• 1 serving of Lemony Garbanzo Beans
• 1.5 cups kale, cut in smaller than bite-size pieces
• 1 peach, cut up with skin left on
• 1 Tbsp of Cindy's Kitchen Pomegranate Vinaigrette (oil-free)
• Top with 2 Tbsp of chopped fine toasted, no salt almonds 

 Rated a 4.59 on the Kale Scale.