Chicken Kale with Mustard Sauce

I bought shredded chicken from grocery story - this is a roasted chicken that they deboned and it basically falls apart along the way, i.e. shreds. The mustard sauce was made up - inspired by the desire to spice up the chicken in a simple way.  The end result was good, meaty, and tasty.

Saute
2 tsp olive oil
1/2 cup olive oil
1 tsp Herbs de Provence
1/2 tsp pink peppercorns, ground
8 olives, halved

Add and continue
4 oz chicken, cooked and shredded

Mix up and set aside
1 oz white wine
1/3 cup salsa (e.g. Pace Thick 'n' Chunky)
3 Tbsp Brown Spicy Mustard, Guldens
3 Tbsp skim milk

Now, add to the meat saute, cover and wilt
1+ cup kale, ripped to bite sized pieces
All of the mustard sauce from above

Serve with 1-2 tsp of chopped almonds, chopped fine

Rated a 4.4 on the Kale Scale.

Kale Salad with Lemon Vinaigrette

I was inspired to try a Lemon Vinaigrette after having that in a salad at the Rheinlander Restaurant this week. My version, well, not as tasty as the restaurant's. But, it was a solid showing - had good flavor and structure. When I try it again, I'll probably have more fruit, add some cheese, and reduce the olive oil, and maybe add a touch of a lemon vinegar.  The dressing itself disappeared into the kale. Not messy at all. And not over powered on the flavor.

Lemon Vinaigrette - mix together; whisk or put in jar with tight lid and shake
2.5 Tbsp of olive oil
1/2 tsp yellow mustard (or your choice, but mustard)
2 Tbsp lemon juice
1/4 tsp ground pepper
1/4 tsp ras el hanout spice

Salad - toss as you wish 
1.75 cups of Kale (yes, this much. cut up with kitchen shears to make pieces smaller)
1/2 cup or about 20 pods of sugar snap peas, chopped
1 pear, chopped  (counted about 80% after cut out bruises)
1 nectarine, chopped (ditto the 80%)

Pour in the vinaigrette and mix it up.

Serve with
3 tsp of chopped, dry roasted, unsalted almonds

Rated a 4.63 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.

Petite French Green Lentil Soup with Kale

I received some Lentil Soup from a friend - it's made with Petite French Green Lentils, with spices and ham. Very good. I added 1+ cup of ripped up kale to the heated up soup, and wilted the kale. Deeelicious!

I added some ground pepper, tsp of Gulden's Brown Mustard, and 6 oz of hard cider. Simmered to reduce the liquid some before adding the kale and wilting it.


No calorie count for this one.


Rated a 4.74 on the Kale Scale

Cider and Mustard Spiced Kale

This turned out to be really good! Finally, autumn and cool weather - no bother from the heat that comes from using the stove top.  The turmeric and mustard gave this side dish a nice fall glow.

Saute
 2 tsp olive oil
1/3 cup onion, chopped
2 brussel sprouts, chopped
2 fingerling potatoes, sliced thin

Add, and simmer to reduce the cider
6 oz hard cider
1 black plum, cut up
1 tsp Gulden's Brown Spiced Mustard
1/2 tsp black pepper, ground
1/2 tsp turmeric, ground
1/2 tsp Mrs Dash

Steam in microwave, 2 minutes
1+ cup Kale, ripped up to bite size

Serve
Place the cider mustard veggie mix on top of the steam kale.

Rated a 4.76 on the Kale Scale

Indian Potatoes with Steamed Kale

I've been organizing the pile of recipes that I've ripped out of magazines over the course of the last 10 years and finding some great nuggets, like Indian Potatoes. Yum!

This entry isn't about the recipe, but taking a share of the completed product, Indian Potatoes, and putting it on a bed of steamed kale, with a dollop of greek non-fat yogurt (plain).

Indian potatoes starts by heating brown and yellow mustard seed in hot oil til they pop a little. You add cumin seed, turmeric and then the potates that have been cut up. Cook for 20=25 minutes. Then add, coarsely ground coriander seeds, ground cumin, cayenne, and a handful of cilanto leaves. Cook a bit more.

Steam
1+ cup Kale, ripped to bite size pieces

Top with
1 serving of Indian potatoes

Serve with
Dollop of non-fat greek yogurt (included in nutrition count)

Rated a 4.69 on the Kale Scale.