Kale Corn Masala Spiced

A little side dish for Sunday dinner. Tasty, and quick!  Very good.

Saute
2 tsp olive oil
1/4 cup onion, chopped
1/2 yellow pepper, chopped
1/2 roma tomato, chopped
3 oz yellow corn kernels, canned
1/2 tsp raw ginger
1/2 tsp Momo Masala spice

Add, cover and wilt
1.3 cups kale, ripped to bite size pieces
1 oz orange juice
1 oz white wine

Serve and enjoy!


Rated a 4.5 on the 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.

Momo Masala Spiced Kale

Just returned from trip to Nepal where momos are a favorite appetizer. Momo is like a dumpling; or a pot sticker. It has spiced veggies or meat wrapped in dough and then steamed.  One of the ingredients
in momo is a collection of spices that one can buy in a spice mix called Momo Masala (which I found at the Nepal Airport for $2).




I did not make momos. Just used the spice. As you can see in the pix, momos by themselves are more work than my typical culinary activity.

This Kale experiment was inspired by the spices.

Next time, I think I'll bypass the tofu marination; and just saute it with the spices.  But overall it was a tasty dish.  These ingredients make 2 servings. The nutrition count is for one serving.

Marinate for 15 minutes or so
7 oz tofu, cut into 1 inch cubes
2 T Momo Masala spice
1 T raw shredded ginger
1 T soy sauce, sodium lite
1 T olive oil

1 T white wine

Saute
2 tsp olive oil
2/3 onion, diced
1 yukon gold potato, small, diced

Move this to a plate when done.

Saute (add oil only if needed)
The marinated tofu
1 tsp turmeric, ground

After tofu is heated through and browned some add, and simmer for 5 minutes or so, stirring every so often:
onion and potato mix
2 brussel sprouts, chopped
1 T white wine
1/2 c soy milk

Steam
1 cup kale, chopped fine

Put the kale on dinner plate. Put serving of Momo masala veggie mix on top.

Serve with a dusting of dukkah (ground Egyptian nut mix)

Rated a 3.60 on the Kale Scale.