Kale Pepitas Spicy Sauce

After deciding to just have Kale sauted with onion, I couldn't help but keep adding some things on hand to make this more palatable. The end result was delicious!

Saute
2 tsp olive oil
1 tsp Shiba's Popping Seeds
1/3 cup Onion, chopped

Add and continue sauteing
1/3 tsp hot curry chutney
1/4 tsp turmeric
1/2 tsp ginger root (from jar)
5 green olives, halved.
2 Morningstar veggie patties, chopped up

Add, mix up
2 tsp balsamic vinegar
1 oz white wine

Add, cover, wilt greens
1+ cup kale, ripped to bitesize
2 tsp pumpkin seeds, roasted

Serve and enjoy!

Rated a 4.65 on the Kale Scale.

Spiced Tofu &Chickpeas on Kale

I got this from Eating Well magazine, and proceeded to make some variations.  Spicy, and tasty.Seems like a bunch of messing around to get to the end product, but the result was worth it!
The recipe here, serves 4.

Combine, mix up in a big bowl
3.5 tsp paprika (sweet, hot or mixed)
3.5 ground cumin
2 tsp garlic powder
1/2 tsp cinnamon
1 tsp ground turmeric
1 tsp ground pepper
1/4 tsp salt

Set aside 2.5 tsp of the spice mix

Mix into the rest of spices
2 Tbsp lemon juice
1 Tbsp olive oil

Add to spice mix, stir up, leave sit for 10-15 minutes or so
1 brick of tofu - 14 oz, drained and cut into 3/4 inch cubes
1 can (15 oz) - chickpeas, rinsed and drained

Spread tofu and chickpeas on greased baking sheet
Roast in 450 F oven for 20 minutes.
Stir once half-way.

While tofu and chickpeas are roasting, put the set aside spices into the big bowl and mix it up with
3 Tbsp lemon juice
3 Tbsp olive oil

Add 1 big bunch kale, ripped to bite size pieces
Massage kale in the spice, juice, oil mixture.  Kale will reduce in size as a result.

Plate the kale - divvy up for 1 serving (about 2.25 cups each)

Add to plated kale:
10 CastelVetrano olives, halved
1 red pear, cut up
1 Tbsp pumpkin seeds, toasted 

Add 3/4 cup of the tofu and chickpea mixture on top of the kale bed.

Serve and enjoy!

Rated a 4.59 on the Kale Scale. 

Spicy Bean and Quinoa Kale Salad with Mole Viniagrette

The basic recipe comes out of Cooking Light. Supposed to serve on Spinach. I used Kale, of course, and this was delicious!

Recipe is to serve 6. The nutrition count is for 1 serving with 1+ cup of Kale, ripped to bite size pieces.

Mole Viniagrette: Combine, whisk, mix up and set aside
1 tsp grated orange peel
3/4 tsp unsweetened cocoa
1/2 tsp ground cumin
1/2 tsp ground sinnamon
2 Tbsp orange juice
1.5 tsp red wine vinegar
1 Tbsp adobo sauce from canned chiplote chiles in adobo sauce
     Add last, slowly, mix it all up
     2 Tbsp olive oil

Combine in large bowl, toss
3 cups cooked quinoa, at room temperature
1/2 cup pumpkin seeds, roasted
1/4 cup cilantro, fresh, chopped up
2 green onions, sliced
1-2 chiles from the canned chipolte chiles, sliced thin
1 can (15 oz) black beans, rinsed and drained

After the quinoa items are all mixed together ADD
the Mole Viniagrette and toss to coat.

Serve 
1 and 2/3 cups of mixture on top of 1+ cups of kale, ripped to bite size


Rated a 4.68 on the Kale Scale

Kale Grape Saute

A delicious side dish for a chicken dinner. Simple, too!

Saute
1.5 tsp olive oil
1/3 cup onion, chopped

Add
30 grapes, halved
1/2 tsp coriander

After a bit, add and simmer a moment
3 tbsp white wine
2 tbsp orange juice

Add, cover and wilt
1+ cup kale, ripped to bitesize

Serve with 
3 tbsp parmesan, grated

Rated a 4.5 on the Kale Scale

Kale Scamble with Brussel Sprouts Pepper, and Parmesan

Great mix of veggies and protein for dinner - very good!

Saute
2 tsp olive oil
1/3 cup onion, chopped
2 brussel sprouts, chopped
1 sweet red pepper, diced
1/2 tsp cardamon
1/2 tsp black pepper

Add, cover and wilt Kale
1 cup Kale, ripped up to bite size pieces
2 tbsp white wine
2 tsp balsamic vinegar
3 tbsp orange juice

Add and scramble
2 eggs, beaten with 2 tbsp milk
1/2 tsp pepper
1/4 tsp turmeric

Serve with 
3 tbsp grated Parmesan cheese

 Rated a 4.54 on the Kale Scale

Kale in Fennel Soup with Paenut-Mint Topping

The recipe for the soup, comes from Cooking Light. Adding kale to the soup - that's my idea. Worked quite well.  Recipe makes 4 servings.  Nutritional count is for 1 serving.  Delicious!

Saute 1 minute in Dutch Oven and then lower to med-low for 6 minutes. Do not brown. Stir every so often.
   4 teaspoons olive oil
   3 cups sliced fennel bulb
   1 cup chopped onion
   3 gloves garlic, minced
   1/4 tsp salt

Add and bring to a boil, cover, reduce heat and simmer 10 minutes.

   2.5 Cups water
   1/2 tsp white wine vinegar
   1 (15 oz) can cannellini beans, rinsed and drained
   another 1/4 tsp salt
   1/4 tsp ground pepper

Blend, in blender or Vitamix, until soup is smooth. Do about 1/2 the ingredients.  Pour into a large bowl. Do the other 1/2. 

Chop fine and put in each serving bowl
   1 cup kale (i.e. 4 cups of kale for the recipe)

Combine and divide among the servings, and top with
   1/2 cup peanuts, dry roasted, unsalted
   1 tsp lemon rind strips
   3 Tbsp fresh mint, chopped up  
   1/4 cup parmesan cheese, finely shredded

Rated a 4.59 on the Kale Scale

Kale Salad with Pear, Cranberries and Asiago Cheese

This was delicious!  And very quick to make.

Toss together

1.5 cups Kale, cut fine with kitchen shears
1 red pear, cored, chopped
1 oz of Asiago cheese, diced
 1.5 oz dried cranberries, sweetened with juice
2 Tbsp of Fig Balsamic Dressing
Dusting of Dukkah on top

Serve and enjoy!

Rated a 4.68 on the Kale Scale

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