Kale Pepitas Spicy Sauce

After deciding to just have Kale sauted with onion, I couldn't help but keep adding some things on hand to make this more palatable. The end result was delicious!

Saute
2 tsp olive oil
1 tsp Shiba's Popping Seeds
1/3 cup Onion, chopped

Add and continue sauteing
1/3 tsp hot curry chutney
1/4 tsp turmeric
1/2 tsp ginger root (from jar)
5 green olives, halved.
2 Morningstar veggie patties, chopped up

Add, mix up
2 tsp balsamic vinegar
1 oz white wine

Add, cover, wilt greens
1+ cup kale, ripped to bitesize
2 tsp pumpkin seeds, roasted

Serve and enjoy!

Rated a 4.65 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 Sweet & Savory with Hot Curry Chutney

I was inspired to keep the stuff accompanying the kale to reasonably small, light mixture. I started by grabbing the dried date crumbles (from Bob's Red Mill), and then the leftover grapes from my lunch supply for the week, and finally, thought, hmmm... what about the Shiba's Hot Curry Chutney that I've not tried yet.  And thus my evening kale side was created.

The addition of the Hot Curry Chutney made for a spicy warm, initially hot, but not too much temperature. The sweet from the grapes and dates paired nicely with this heat.

Saute
2 tsp butter
1/4 cup onion, chopped up
1 brussel sprout, chopped up
 1 tsp Shiba's Hot Curry Chutney

Add and continue
20 grapes, halved
1-2 Tbsp hummus

Turn down and simmer a bit, cover and wilt as desired
1/2 cup milk
2 Tbsp white wine
1 Tbsp date crumbles
1+ cup purple kale, ripped to bite size pieces - put this on top of the mix

Mix it all up and serve.


Rated a 4.66 on the Kale Scale.