Spicy Potato and Egg with Kale Saute

This was delicious, and filling. I started out reading the recent issue of Cooking Light, and was motivated to these ingredients by a recipe I saw. However, by the time I was done, this had nothing in common with that recipe except the kale!

Saute
2 tsp olive oil
1 tsp Shiba's Popping Seeds
1/3 C onion, chopped
2/3 potato, chopped (used 1 small red; and 1 fingerling)
1.5 tsp turmeric, ground

Add, cover and simmer for about 5-10 min till potatoes are soft
1/4 to 1/2 C water

Add, and continue simmer at almost a saute temperature
1/3 C broccoli slaw
2 brussel sprouts, chopped
7 cherry tomatoes, quartered
1 oz white wine
1/3 C non fat milk

After ingredients are hot, and liquid almost gone, make room in middle of pan and add, fry over hard:
1 egg

As needed, add a bit of liquid to keep egg from sticking and keep ingredients around edges steaming.

As the egg cooks, add:
1 C ripped up kale around the edges on top of the other veggies. When the egg is done, take it out and set aside. 

Cover the dish and wilt the kale 1-2 mins til done.

Serve by putting the veggie mix on plate with egg on top.  Dust with chopped almonds.

Rated a 3.73 on Kale Scale.

Mashed Squash with Shiba's Popping Seeds

Shiba's Popping Seeds formed the basis for my experiment to night. This new spice is something I picked up at the grocery store this week. The seeds are a mix of cumin seeds, fenugreek seeds, bishop seeds, nigella seeds, fennel, dill seeds.  This was a great mashed side dish!

Saute til seeds' aroma is wafting
2 tsp olive oil
1 tsp Popping Seeds

Add and continue til almost done
1/3 cup onion, chopped
1 brussel sprout, chopped
1 fingerling potato, sliced fine
1/4 cup fennel bulb, chopped

Add and mash
3/4 cup acorn squash, pre-cooked (using one I cooked up this weekend)
1/3 cup soy milk

Add, mix everything up and continue simmer, lower heat
1 oz white wine
1 Tbsp fig balsamic vinegar
1/4 tsp turmeric ground

Steam in microwave
1+ cup kale, ripped to bite size pieces

Add kale to the Popping Seeds mix, and stir it all up.

Serve and enjoy!

Rated a 4.77 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

Kale Mashed

I was remembering a recipe for Bubble and Squeak from the old PBS show 'Two Fat Ladies,' but it requires using the stove top and fry pan, and it was just too hot today. So this is merely reminiscent of the real thing; not even a knock off.  I used what I call purple potatoes, but discovered they are actually called blue potatoes.

Cook in microwave - till tender
2 blue potatoes, cut up (with peel)
1.5 yellow potatoes, cut up (with peel)



Mash potatoes with
1/2 to 2/3 cup fat free milk
2 tsp butter
1 tsp ground pepper
1/4 tsp dill weed
1/4 tsp Ras el Hanout spice
1 tsp balsamic vinegar

Set aside 1/2 of the mashed potatoes for another meal.

Steam in microwave til limp (in Pampered Chef steamer)
1/3 cup onion
1 tsp garlic

Add and steam another 1.5 minutes
1+ cup kale, ripped to bite size pieces

Separately, heat in microwave 1 min, and then cut up
2 veggie patties (Morningstar)

Assemble in a bowl, and mix up
Mashed potatoes, kale with onion and garlic, and cut-up veggie patties

Serve on plate and splash with Worcestershire sauce  and enjoy!

Rated a 4.71 on the Kale Scale

P.S. Kale

That would be Potato Salad Kale.  Delicious!  I cheated and bought a serving of potato salad, fresh-made, at the Brown Bag Deli . Cut up some kale and mixed it all together. No calorie count on this one.

The Deli has other goodies, and then there is the ice cream shop next door. Hmm... kale and ice cream... I'll have to add that to my 'try it' list!

Orange Glazed Tofu on Steamed Kale

I've had the tofu for a week, and decided today is the day.  I varied a recipe from Natural Health magazine - one in my archives that I'd never tried before. The original is Orange Glazed Tofu and Turnips - gee, I didn't have turnips. I subbed with fingerling potatoes. I'm pretty sure it tastes better this way!

The recipe serves 4. Nutrition count is for 1 serving. (In reality, I used about 1/3 of the recipe for my meal, but technically, I loaded up my plate..)

Prepare and set aside in a cup
3/4 C orange juice
2 Tbsp soy sauce, lite

Prepare and set aside in a bowl
2 tsp minced garlic
1 Tbsp ginger root, freshly grated
3/4 C onion, chopped
1/2 tsp red pepper, ground
1 sweet red pepper, chopped

Prepare for use
14 oz tofu, extra firm, patted dry, cut into cubes

Saute and cook until tofu is browned, about 6-8 minutes, and then set aside
1 Tbsp olive oil
Tofu sprinkle with:
Mrs Dash, 1/2 tsp
Chili powder, 1/4 tsp

Saute for 3-5 minutes
3/4 Tbsp olive oil
5 fingerling potatoes, chopped up

Add and continue to saute for another 4-5 minutes
Garlic and onion mixture

Add, and reduce the sauce by simmering on medium for 4-6 minutes
Orange juice and soy sauce

Add and continue to reduce the sauce until tofu and potatoes are nicely covered/glazed.
the cooked tofu

Serve on a bed of
1+cup kale, steamed.


Rated a 4.699 on the Kale Scale.

Fried Egg Vegie Mix Kale

This is a variation from another meal from last week. Vegies saute, with a couple thin pork slices, fry and egg in the middle.

Saute
1+ tsp olive oil
1/3 cup onion, chopped
2 little itty bitty fingerling potatoes, sliced thin
2 brussel sprouts, chopped up
7 grape tomatoes, halved
1/3 cup pineapple, cut up
2 little cooked breakfast lean pork chops (tiny, 2 oz total), sliced up

Add and wilt, and then mix it all up
1+ cup Kale, ripped to bite size pieces
1/2 tsp ground pepper
1/4 tsp Mrs Dash
2 Tbsp wine
1+ tsp balsamic vinegar

Fry egg
Move the kale around so a clear spot in the middle of saute pan.
1 egg - fry to your desired level of doneness.

Serve with a dash of worcestershire sauce.


Rated a 4.7 on the Kale Scale.

Buttermilk Mashed Potatoes Kale with Egg and More

Using up my leftovers!  I was just going to do the Buttermilk Mashed Potatoes with ripped up kale, but found some extra lean boneless tiny pork chops (really small, and thin) and an egg. So here's what I did with this stuff.

Saute
1 tsp olive oil
1 serving of Buttermilk Mashed Potatoes
1+ cup Kale, ripped to bite size pieces
2 oz extra lean boneless pork chops (this is two of them they are about 1 oz each)

Heat this through, wilt the kale.

Add
1 tsp olive oil and stir up the mix.
Make a hole in the middle of the saute mix.
1 egg - fry in the middle of the pan with the Kale mix around it.
Turn over - fry til as done as you want the egg.

Serve with a splash of worcestershire sauce.

Rated a 4.7 on the Kale Scale.

Buttermilk Mashed Kale and Potatoes

Yesterday, I made Buttermilk Mashed Potatoes - one of those recipes I saved from the last 10 years. Delicious, too! This recipe calls for carmelizing sliced onion and adding to the mashed potatoes - and a bit of chili powder, ras el hanout. Also, add peas, and chives (but I didn't have any chives this month). I used 2 little fingerling potatoes, 2 yukon potatoes, and 2 purple potatoes. All small. And of course in mashing, add up to 3/4 cup buttermilk. Yum!

Today, I mixed my 1+ cup of kale, ripped to bite size pieces, with a serving of the mashed potatoes - microwaved 2 minutes.

Serve with a topping of Feta cheese.

Rated a 4.7 on the Kale Scale.

Cabbage, Pineapple and Kale Sauted with Wine

Pulling together several things in the refrigerator for this one.  This turned out to be very tasty!

Saute
2 tsp olive oil
1/4 cup onion, chopped
1/4 cup cabbage, chopped
1/3 cup pineapple, chopped
7 olives, castelvetrano, halved
2 fingerling potatos, sliced fine
1/2 tsp ground pepper
1/2 tsp ras el hanout

Let that cook for a bit.

Add, cover and wilt as desired
2 Tbsp wine
1 tsp balsamic vinegar
1 cup kale, ripped to bitesize pieces

Serve with
1 Tbsp dukkah (Egyption nut and spice mix)

Rated a 4.66 on the Kale Scale.

Roasted Vegies Kale and Cabbage

With freshly made roasted vegies (potatoes, onion, pepper, balsamic vinegar - yum!), I had the basis for this meal.

Saute
1 tsp olive oil
1/4 cup red cabbage, cut up
1 serving of Roasted Vegies with Balsamic Vinegar

Steam on plate
1 cup of Kale, ripped to bite size pieces

Top with vegies and add dash of worcestershire sauce.

Rated a 4.7 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.

Can you mix potato, persimmon, corn and kale?

Can you mix potato, persimmon, corn and kale?! Yes!! I had a persimmon to use. I decided not to peel it, just cut out the core and cut it up. I had a couple of fingerling potatoes, an open can of corn, so the mix just kinda came together.  Very tasty!

Saute
2 tsp olive oil
1/3 cup onion, chopped up
1 Fuyu persimmon, cored, cut up
2 fingerling potatoes, cut up small
1/4 cup corn kernals
1/2 tsp pepper
1/4 tsp chili powder

Add, cover and steam to your desire
1+ cup of Kale, ripped to bite size pieces
splash of liquid - water, juice, wine whatever

Rated a 4.67 on the Kale Scale.

Brussel Sprout Kale with Egg and Spices

This started with a review of the supplies in refrigerator. That half and half is still good, but then I found in the freezer, frozen corn, and a bag of frozen kale. Both something I had bagged up before a little vacation 2 weeks ago. Found a couple little potatoes, and to my dismay, more brussel sprouts. So I left the half and half out of the deal, and here's what I did.  This was a good camouflage for the sprouts, too.

Saute:
2 tsp olive oil
1/4 cup onion, chopped
1 tsp garlic, minced
3 brussel sprouts, chopped
2 fingerling potatoes, halved lengthwise and sliced thin crosswise
1 tsp ground black pepper
1/4 tsp Mrs Dash
1 tsp zaartar (thyme and other spices. Mediterranean mix)

Add, lower to simmer and cover:
.5 oz white wine
3 tsp balsamic vinegar
1 oz water

After about 5 minutes, add, cover and wilt:
1.15 cup kale, ripped to bite size pieces. I used frozen. By the time I was ready for this step, it was almost thawed. Just put it all in and it will be cooked.
1/2 cup corn kernels (these too, frozen, but thawed in the simmer)
2 tsp sherry
2 Tbsp water

Make room in the middle and fry one egg.
Add more pepper

Serve with couple shakes of worcestershire sauce.


Rated a 4.58 on the Kale Scale.