Kale Egg and Celery Salad Saute

Using a helping of leftover Celery Salad, I sauted it with kale and an egg mixed with egg white. Turned out to be quite tasty.

Saute 2/3 Cup of celery Salad with 1/4 Cup chopped onion

Celery Salad - makes 2 servings
3/4 cup Celery, raw, sliced
1/3 cup Cranberries, dried, fruit juice sweetened
1/3 cup Green pea, frozen, thawed
3 tbsp Parsley, raw, chopped fine

1.5 tbsp Yogurt, nonfat, plain

1 tbsp Pecan, dried, chopped fine

1.5 tsp Lemon juice

1/8 tsp Salt

1.5 tbsp Mayonnaise, reduced fat

Add, cover and wilt the kale:
1 tsp black pepper, ground,
1 cup Kale, raw
2 tbsp Wine, white table

Beat together, and then scramble in the mixture:1 Egg white

1 Egg, whole

Serve with:

1 tbsp Parmesan cheese, grated

Rated a 4.56 on the Kale Scale.

Eggplant Curry on a Bed of Kale

I've never cooked eggplant for dinner before. Yes, I've cooked up babaganouj as a dip - delicious. Yes, I've eaten eggplant dishes in Egypt and Turkey - very yummy.So tonight, after having this eggplant sitting on my counter for a week, staring at me, I decided to just do it. Using as a guide, a recipe from The New Moosewood Cookbook. The recipe called for 2 eggplants; and served on a bed of rice. I opted to serve on a bed of kale, instead. I started eating, I told myself to imagine I was in another country, but as I took a couple bites, I realized, the end result was very good, even in my own kitchen!

This recipe makes 2 SERVINGS. The nutrition info is for 1 SERVING.

Saute until seeds start to brown a bit:

1 tbsp Olive oil

1 tbsp Sesame seed

Add, and continue saute until onions are translucent:

1/3 large Onion, chopped up

1/4 tsp Cayenne pepper, ground

1 tsp Cumin, ground

2 tbsp Mustard, prepared, spicy brown

1/2 tsp Turmeric, ground

1 tsp Curry powder

Add, cover and simmer. Stir occassionally. Add more water, if needed. Cook until the eggplant is sort of translucent, soft, melding with rest of ingredients:

3/4 Eggplant, raw, unpeeled, cut into 1 inch cubes

1 tbsp Vinegar, balsamic

1 fl oz Wine, white table

2/3 cup Water

1/2 tsp Salt
3/4 Cup frozen peas and carrots

Put each serving on:

1 cup Kale, each leave cut down the spine, and then cut into thin slices perpendicular to the spine.

Rated a 4.69 on the Kale Scale.



Kale and Z'aatar Chx

The spice z'aatar from Middle East is thyme, sesame seed and some other stuff. I've done several versions of "Z'aatar Chicken." Tonight I was cooking up about 3/4 lb of thin sliced, with intentions of putting a little piece in my lunch each day this week. In making the chicken, I shake the pieces in a bag with some of the z'aatar, cinnamon, cardamon, coriander, chili powder, chinese five spice, nutmeg. I alter the choice of spices each time. Usually doing about 1/2 to 1/4 tsp for each, except the z'aatar which is usually about 2-3 tsp. Shake and fry in 1-2 tsp olive oil. 

Steam/wilt in microwave for up to 2 minutes:

1 cup Kale

1/4 cup peas

1 Tbsp balsamic vinegar

1 Tbsp white wine

1/2 tsp black pepper

1/4 tsp Mrs Dash

Sprinkle of water if needed to help with the steaming

After steaming, add:

2 tsp parmesan, grated

2 Tbsp chopped walnut

Serve with 1/3 cup of already prepared Z'aatar Chicken.

Rated a 4.6 on the Kale Scale.

Curry Squash Kale

This started with a recipe from Sunset Magazine for Cashew, coconut, and pumpkin curry. I was catching up on my reading saw 2-3 reader letters raving about this vegan recipe. So dug up the recipe. I didn't have a pumpkin, but I did have an acorn squash which I substituted in. Here is the jist of the recipe - I cut the magazine version in half and made 2 servings. I am listing the ingredients for 1 serving.  The rice pushes the calorie count by about 175!  Next time I'll leave out the rice.

Cook basmati rice.

Cook acorn squash in microwave until it's about 2/3 done, so that you can still get some cubes out of it. Follow your oven's instructions.  Use 1/2 of the squash.

Saute until brown

2-3 tsp olive oil

1/4 onion, sliced

Add and continue for a minute:

1 Tbsp  diced green chiles (canned)

1/2 tsp  cinnamon

1/2 tsp  turmeric

1/2 tsp  cumin seed

1/2 tsp  curry powder

Add and cook until squash is soft, and spices meld together:

3 oz of coconut milk (lite) 

1 bay leaf

1/2 acorn squash, cubed (to the extent you can get cubes out of the cooked squash; otherwise use the squash scrapings)

Cook 1 cup Kale (in bite size pieces) in microwave for 90 seconds.

Serve by putting kale on the plate, top with about 3/4 cup cooked rice and then top with the curry squash mixture, and then top with 1/4 cup roasted cashews.

Rated a 4.646 on the Kale Scale.

Sweet Potato Hash Kale with King David Apple

I started with a recipe off internet for Savory Sweet Potato Hash. As I was making it, I realized I had a small leftover from yesterday morning's scramble. So shift gears. I left out the bacon, and only put in a portion of one sweet potato, and bit of onion along with the scramble leavings. Turned out to be pretty good!

Saute:

1 tsp Olive oil, amore

1/3 cup Onion, chopped

¾ cup Sweet potato, diced

1 tsp Black pepper, ground

Add and continue:

¾ small King David apple w/skin, diced

Add and keep cooking till sweet potato and apple are done:

1/3 cup Soy milk

1/4 tsp allspice

1/2 tsp thyme

Add and heat through:

1 cup Scramble leftover (with fake sausage, corn, tomato and egg)

1 tbsp Parsley, raw

1 tbsp Pecan, dried, raw

Add, cover and wilt Kale:

2 fl oz Cranberry pomegranate juice, POM

1 cup Kale, raw

Rated a 4.6 on the Kale Scale

Kale Inundated with Blockhouse Cafe Lentil Soup

Had one of our Design Meetings at the Blockhouse Cafe last week, and took a bowl of their dee-licious Lentil Soup home for dinner. Added 1 cup of Kale (chopped up) and it was dinner!  Talk about fast food,  nutritious and tasty too. [No calorie count today.]

Rated at 4.7 on the Kale Scale.

Sweet Potato Persimmon Kale Saute

It's sweet potato time, so I decided to do a savory concoction (as opposed to a sweet one). Very filling, and quite tasty. 

Saute:
1/2 cup Sweet potato, raw, diced
1/3 cup Onion, raw. Chopped

After a bit, add a little liquid, cover, lower heat, and continue to cook
1 tbsp Wine, white table

Add, and continue saute:

1 fruit Persimmon, Japanese or Hachiya, raw, peeled and chopped

6 olives Olive, castleverano, pitted, halved

Add, scramble to bits:
1 medium Egg

Add on kale on top, add the liquid, lower heat, cover and wilt the kale as desired:
100 gram Kale, chopped to bite size pieces

2 fl oz Cranberry pomegranate juice, Pom (100% juice)

2 fl oz Water

Rated a 4.77 on the Kale Scale.