Pear-Kale Saute

1/4 tsp Coconut oil, divided
1/4 C Onion, chopped
1/3 C Fennel bulb, chopped
8 cherry Tomatoes, halved
1/2 Pear, choppped (Red pear)
1 egg and 1 egg white, beaten together
1 C Kale, ripped to bite size
12 sprigs Water cress

• Melt 1/8 t. oil, add onion and fennel. Brown.
• Add tomatoes and then pear. Continue to saute.
• Remove this mixture and set aside.
• Add 1/8 t. oil, add eggs. Chop into fine pieces as cooks.
• Return the veggie/fruit mix to the pan, and mix all together.
• Place Kale and Watercress on top.
• Add wine.
• Cover and steam/wilt the Kale and Watercress to your desire.
• Serve.

No nuts on this one. No dressing. It was still pretty good.

Rated a 3.75 on Kale Scale.

July Kale & Fruit Salad

1 C. Kale, ripped into bitesize pieces. Well packed Cup.

4 Strawberries, diced

18 Red grapes, halved

10 Watermelon balls, from fresh watermelon, with a melon ball spoon

3 T Carrot, grated. Actually used the peeler and peeled slivers from 3 inches of carrot tip. Peeled slivers down to the core. Cut these into thirds. I didn’t want to mess up the grater for such a small amount of carrot.

2 T Pecan halves, chopped fine. It was 14 pecan halves, once chopped was about 2 T.

2 T Oil & Balsamic Vinegar Dressing (Safeway Select)

Toss ingredients together, add dressing. Serve.

A pretty tasty one dish meal. My liking for nuts and dressing consistently add 200-300 calories per salad. But, it wouldn't be as tasty without!

Rated a 4 on the Kale Scale.

Kale Raspberry Minor

Before departing on a week vacation, I vaccuum packed the chopped kale, and the grapes in food saver canisters.

Wow! It really works!

Both ingredients were as edible as the day I preserved them.

1 C Kale, chopped, cup is packed
1 Nectarine, diced
2/3 C Grapes, halved
10 Raspberries
2 T Oil & Balsamic Vinegar Dressing (Safeway)
28 Toasted whole almonds, chopped in a nut chopper

Toss ingredients and serve.

This could have used more something, maybe carrots or tomatoes, or an apple or pear.

Rated a 3.5 on the Kale Scale.

Kale Veggie Salad

95 grams Kale, ripped into bitesize pieces.

This is about 3.4 oz. More
than a cup of well packed Kale, less than 2 cups. I weighed it
on my food scale.

½ C Corn kernels, canned
¼ C Carrot, grated
6 grape tomatoes, halved
7 olives, canned, pitted, halved
1 radish, large, sliced
½ Pear, chopped
3 slices fake bacon (Morningstar), cooked, broken into pieces
2 T Balsamic V and Oil Salad Dressing (Safeway Select)

Toss all ingredients except the dressing. Top with the dressing.

The mix of flavors was quite good. This is a lot of kale to eat for a serving of salad. The salad could have used more dressing as some of the kale was “dry,” but that would have added unnecessary calories and fat to the recipe.

Rated a 3.78 on the Kale Scale.

Coconut Milk-Veggies-Kale

Comments are below the recipe tonight.


¼ tsp Coconut oil
¼ C Onion, chopped
1 tsp Ginger, raw, shredded
¼ C Red cabbage, chopped
¼ C Celery, chopped
1 Orange pepper, diced
1/16 tsp Turmeric
¼ tsp Cinnamon
1/8 tsp Cardamom
¼ tsp Black pepper
8 Sweet cherries, pitted, quartered
6 tsp White wine
½ C Coconut Milk, canned, lite
1¼ or 70 grams Kale, ripped into bite size pieces. (I weighed the kale that I stuffed, packed into a the measuring cup.)

• Heat oil and sauté onion, garlic and ginger;
• Add and continue sauté, cabbage, celery, and pepper for 1-2 mins.
• Add spices and stir up.
• Add the cherries and white wine, stir.
• Add coconut milk and turn down to simmer with lid off, stirring.
  
• Allow to simmer sauce down to reduce a bit. 5-7 mins seemed to work. You still need a bit of liquid to steam the kale.
• Top with kale, cover and simmer until kale is wilted to your desire.
• Serve and enjoy.

I used only 1/2 of the various spices from yesterday's recipe, and not sure if it was that or if it was the cherries, but the flavors didn't meld as scrumptiously as they did yesterday. I think if I were to put a sweet pepper in this mixture again, I'd rather do this as a salad and leave out the cabbage, and spices and sauce.

Rated a 3.6 on the Kale Scale.

Spiced Coconut Kale

I looked on internet for spices used for coconut dishes and found this spice mix. The spices and coconut milk in my recipe, with a sauce reduction to intensify flavors, made this seem like a ‘real’ recipe. But, actually, all of the ingredients I had on hand and tossed together. Here is a pix of the mix before adding the liquid.

1/8 tsp ground coriander
1/8 tsp cuminc
1/8 tsp ground cloves
1/8 tsp cinnamon
1/8 tsp ground cardamom
1/8 tsp freshly ground black pepper
1/8 tsp chili powder
1/8 tsp turmeric
Dash of salt
Mix all of these spices together in a small ramekin, set aside.

¼ tsp coconut oil
3 T. onion, chopped.
2 cloves garlic, minced
1-2 tsp ginger, shredded fresh or from a jar of shredded ginger
¼ C red cabbage, chopped
1 large radish, sliced
¼ C celery, chopped
½ C canned garbanzo beans
18 black grapes, halved
6 grape tomatoes, halved
½ C coconut milk, lite. The can of coconut milk I opened yesterday, used today and another ½ C for a recipe tomorrow. It solidifies a bit in the refrigerator, like really soft ice cream.
1½ T white wine
1½ C stuffed with Kale leaves ripped up to bite size.

Heat oil and sauté onion, garlic and ginger; when limp or lightly browned:

Add and continue sauté, cabbage, celery, and radish for 1-2 mins.

Add and continue sauté, garbanzo beans, grapes and tomatoes, for 1-2 mins.

Add spices and white wine and stir up.

Add coconut milk and turn down to simmer with lid off, stirring.

Allow to simmer sauce down to reduce a bit. 5-7 mins seemed to work. You still need it to be a bit liquid to steam the kale.

Top with kale, cover and simmer until kale is wilted to your desire.

Serve and enjoy.

Rated a 4.5 on Kale Scale.

Coco-Curry Kale

The flavors combined in a pleasant, mild, and yummy way.

½ tsp coconut oil
¼ C onion,chopped.
2 cloves garlic, minced
¼ C red cabbage, chopped
½ C canned garbanzo beans
1 large radish, sliced
¼ C celery, chopped
1.5 oz box raisins
Up to ¼ tsp cinnamon
Up to ¼ tsp nutmeg
Up to ½ tsp curry powder
1/3 C coconut milk, lite
1.5 T white wine
1-1 ¼ C stuffed with Kale leaves ripped up to bite size

• Heat oil and sauté onion, garlic and cabbage; when limp or lightly browned
• Add and continue sauté, garbanzo beans, for 1-2 mins.
• Add and continue sauté, raisins, radish and celery, for 1-2 mins.
• Add spices and stir up.
• Add coconut milk and white wine and turn down to simmer with lid off, stirring. Add more liquid, if needed.
• Top with kale, cover and simmer until kale is wilted to your desire.
• Serve and enjoy.

Toasted almonds, optional with this recipe. I chose to be almond free tonight. This turned out to be pretty tasty. The raisins and spice undertones in the sauce, were delicious.

Rated a 4.45 on the Kale Scale.