Kaled Eggs with Olives and Dates

Eggs for dinner. Adding the dates was a nice touch.

Saute

1 tsp Olive oil
1/4 cup Onion, chopped
1/2 cup Fennel bulb, chopped
4 olives Kalamata olives, halved
4 olives Olive, green, pitted, halved
3 dates Dates, pitted, chopped
8 Tomato, grape, halved
1/4 tsp Mrs Dash
1/2 tsp black pepper

Beat, add and scramble1 large egg white, beaten with 1whole egg

While this cooks, steam 1 cup kale and put on plate.

Top the kale with the egg scramble and serve with 1 oz Cheddar cheese, vermont sharp-white, sliced in small pieces
2 tsp Worcestershire sauce

Rated a 4.64 on the Kale Scale.

Brussel Sprouts Hidden in Kale

My plan was to spice the brussel sprouts so that you wouldn't really notice them. It worked!  This concoction I had with a little salmon steak. Delicious!

Saute
2 tsp olive oil
1/4 C onion, chopped
1/2 C fennel bulb, chopped
4 brussel sprouts, chopped up

As it sautes, sprinkle with spice mix of:
1 tsp curry powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamon
1/4 tsp chili powder
1/2 tsp black pepper

Stir that around, and then add to the saute
1 sweet red pepper, chopped
2 oz white wine

While this sautes steam 1 cup kale.
Add the kale to the mixture, stir and turn.

Serve with
2 oz non-fat plain greek yogurt


Rated a 4.68 on the Kale Scale.

Kale, Sprouts and Za'artar Chicken

The basis for this kale mix is another za'artar spiced chicken recipe. The boneless chicken was pan fried in spices of cinnamon, pepper, za'atar, hot paprika, oregano, coriander, Mrs Dash, with some balsamic vinegar, olive oil and bit of water simmering the last few mintes.

I used 4 oz of this chicken in the kale recipe. I sauted the onion and brussel sprouts in the same pan that cooked with chicken, using the leftover juices. Bearing this in mind, the nutrition count include this 1 serving of chicken, and I counted 1 tsp of olive oil although I didn't add anything to the pan when starting the kale mix.

Saute, in the pan leavings from za'artar chicken
1/4 cup onion, chopped
1/3 cup red cabbage, chopped
3 brussel sprouts, chopped
4 castle verrano olives, pitted, halved
4 kalamata olives, pitted, halved
4 oz of za'atar chicken (recipe #6 from my collection)
3 Tbsp pomegranate mango juice

Add a bit of water if needed to get steam, cover and wilt as desired
1 cup purple kale, ripped to bite size pieces


Rated a 4.7 on the Kale Scale

Cheap Dates

Yesterday - I took my cup of steamed kale in a little baggie and added it to a bowl of potato soup at The Block House Cafe where I had a meeting. It was very good. Kind of think it wasn't low calorie, but have no way of knowing. No picture.

Rated a 4.45 on the Kale Scale.

Today - Leftovers. I steamed 1+ cup of Kale which served as the bed for a serving of quinoa and chicken which I cooked in pressure cooker some weeks ago. This was the helping I froze at the time.  Served with non-fat Greek plain yogurt.
Very delicious!

Rated a 4.5 on the Kale Scale.

Apple, Dates and Nuts Kale Salad

This salad was the perfect compliment to my Nut-flour Dusted Rockfish. 

Mix together, toss as you desire:

1.25 cups Kale ripped to bite size pieces
1 apple, medium, cored and chopped
6 pitted dates, chopped
2 tsp chopped walnuts
1 Tbsp Oil and Balsamic Vinegar Dressing (Safeway Select, no sugar)


Rated a 4.67 on the Kale Scale.

Tempeh Korma and Kale

Modifying a recipe from Cooking Light for Shrimp Korma and Rice. I subbed Tempeh for the Shrimp, and subbed steamed kale for the rice. Lot of messing around to get to a meal, though it tasted pretty good!  Marinate, up to an huor, the cut up tempeh in a mixture of 2/3 c coconut milk, 1 tsp curry, 1 tsp garam masala, 1/2 tsp cinnamon, pinch of hot pepper.
 

8 oz	Tempeh, Home Style, cut into 1/4 to 1/2 inch sqaures, and marinated.
2 tsp	OLIVE OIL, Amore
1 medium	RED PEPPER, SWEET, chopped
.5 cup	ONION, chopped
1 tsp	GINGER ROOT, RAW
3 clove	GARLIC, RAW
1 tsp	CURRY POWDER
1 tsp	garam masala, spice island
.5 tsp	CINNAMON, GROUND, -
1 cup	VEGETABLE BROTH, NONFAT, Health Valley
6 fl oz	COCONUT MILK, CANNED, LITE, Thai Kitchen
3 oz	Tomato, grape, Tastini. Quarter them.
2/3 cup	GREEN PEA, FROZEN, Flav-R-Pac
2 oz	Yogurt, Greek non-fat plain, Chobani
3 cup	KALE, ripped to bite size pieces.

Serve with 2 oz non=fat greek yogurt.

Rated a 4.67 on the Kale Scale.

Kale Quick Side

A quick and easy side for my salmon filet. Worked great!

Steam
1 cup Kale, ripped into bite size pieces

Mix with
13 grape size tomatos, halved
7 olives, halved

Serve with
1 tsp worsectershile sauce

Rated a 4.5 on the Kale Scale