Feeds:
Posts
Comments

Posts Tagged ‘kale’

Hilary reminded me today that I haven’t talked much about Ryan lately here. So I’m going to tell you what happened this week when I pulled out a pint of strawberries and offered him one.

He ate it quickly, then asked for more. He then ate another one. And another. And soon, in one sitting, he had eaten an entire pint of strawberries and then started crying when I told him that he’d eaten all the strawberries in the house. Yeah. If you remember, Ryan is not yet two.

Now, yesterday I made chicken nuggets. I’d never even made them at home until last night, when I came across a recipe for chicken nuggets breaded with almond meal instead of breadcrumbs that sounded interesting. They tasted just like regular chicken nuggets, but did Ryan want them? Of course not.

An entire pint of strawberries in one sitting? No problem. But a toddler finger-food staple? Just one bite? Well, that’s just ridiculous.

Tonight we resorted to bribery. It went like this:

Us: “Ryan, if you eat your chicken you can have some cake!”
Ryan: “No!”

Us: “Ryan, if you eat your chicken you can have your orange!”
Ryan: “No!”

And so on. It did not work. So tomorrow night, I’m going to serve this soup and hope for better results. If kiddie-style chicken’s not cutting it, we’ll just go with a more adult chicken dish and see what happens.

There’s much to love about this soup. Inspired by several veggies I needed to use, it’s stuffed with vegetables, chickpeas, and chicken, and gets a wonderful smoky flavor from smoked paprika. It also comes together quickly on a weeknight. It would taste great without the chicken and with vegetable broth for a vegetarian version.

Smoky Chickpea Soup

2 tbsp olive oil
2 cloves garlic, chopped (about 1 tsp)
1 bunch spring onion bulbs, thinly sliced (reserve the tops for garnish)
1 bunch bok choy, chopped
2 cups finely chopped kale
1 cup mushrooms, sliced
3 cooked chicken breasts, chopped (about 3-4 cups)
1 15-oz can chickpeas
1 15-oz can fire-roasted tomatoes
2 cups chicken broth
2 tsp smoked paprika
Salt and pepper to taste

Heat olive oil over medium-high heat in a Dutch oven. Add onions and garlic and cook about 5 minutes, until onions soften. Add remaining ingredients, seasoning with salt and pepper to taste, and bring to a boil. Reduce heat and simmer for 15 minutes, until greens or softened. Garnish with chopped spring onion tops. Serve with crusty bread to soak up the rich broth.

Advertisements

Read Full Post »

We get a batch of juicy strawberries this week –the first of the season! I’m using them in this Spring Strawberry Pie, which gets a unique flavor from a touch of balsamic vinegar. The entire box consists of:

So I’m making:

Spinach and carrot quiche (recipe to come in your Local Box)

Smothered mushrooms and kale

Hearts of palm and red onion salad with citrus vinaigrette (subbing salad greens for the spinach, unless I have some left over from the quiche)

Chinese spring onion pancakes to accompany a beef and bok choy hot pot

Read Full Post »

Caldo Verde

Q: How do you get a dedicated meatatarian who hates greens to stuff his/her face with a lesser-known veggie like kale?

A: Mince it up really finely and add it to a soup flavored with chorizo, mint, and cilantro. Yum!

This soup gets a nice hit of smokiness from 1/2 lb of diced chorizo. Make sure you get the Spanish kind, which is cured like salami, and not the Mexican kind, which is raw and must be crumbled and cooked before eating. I made a few changes to the directions for ease of use, mainly to modify an odd part that instructed you to run the kale through a meat grinder to chop it up. A food processor (or just a plain old kitchen knife) does the trick just fine.

For a vegetarian option, I imagine this recipe would be delicious with vegetable broth replacing the chicken stock, and crumbled, cooked soyrizo replacing the chorizo. (With those modifications, it would also be vegan.)

I took several pictures of this but none of them turned out well, so forgive me for the lack of images in this post.

Caldo Verde (from Food Network)

* 2 tablespoons olive oil
* 1 1/2 cups finely chopped yellow onions
* 1 tablespoon minced garlic
* 2 pounds potatoes, peeled and cut into 1/2-inch cubes
* 9 cups chicken stock, or canned low-sodium chicken broth
* 1/2 teaspoon crushed red pepper
* 1/2 pound chorizo or linguica, sliced crosswise into 1/4-inch pieces
* 1/2 pound kale
* 1/4 cup chopped parsley
* 1/2 cup chopped cilantro
* 2 tablespoons chopped mint
* Salt and pepper
* Crusty bread, as an accompaniment (I used a seven-grain loaf I found in HEB’s bakery section.)

In a large soup pot, heat olive oil and saute onion and garlic until vegetables are wilted, about 4 minutes. Add potatoes, chicken stock, and minced crushed red pepper. and bring to a boil. Season with salt and pepper, reduce heat to a simmer and cook, covered, until potatoes fall apart, about 1 hour.

While the soup is cooking, finely chop the kale with a food processor (or by hand).

When the soup is thick and the potatoes have broken up, whisk to break up the remaining potato pieces. Add the sausage and cook for 15 minutes. Stir in the shredded kale and simmer until the leaves are softened but still slightly crunchy and flavors have melded, about 10 to 15 minutes. Stir in the parsley, cilantro, mint, and season, to taste, with salt and pepper.

Serve with crusty bread.

Read Full Post »

It was an absolutely gorgeous day here today. High 70s and not a cloud in the sky — perfect for spending hours outdoors. This is our backyard peach tree in bloom. Isn’t it lovely? When the peach tree blooms, I take it as a cue to start prepping my spring/summer vegetable garden. I’m practicing square foot gardening this year, but more on the specifics of that later. This is a food blog, right? So on with the food!

I had it in my mind to make a simple peanut butter and jelly sandwich today, but spotted a few other enticing ingredients and ended up making a fancy grilled cheese (which still came together almost as quickly as a pbj would have) and a salad. Observe:

It’s plain old shredded mozzarella and a bit of blue cheese on sourdough. The ingredient that made it over-the-top good was a smear of this amazing strawberry-chipotle jam from Blanco Valley Farms. If you’ve never tried pairing a strongly flavored cheese with a fruit jam, give it a shot — the flavors blend surprisingly well. I had my sandwich with this salad:

Just spinach and leaf lettuce tossed with this tomato coriander dressing I found at HEB last week. All in all, a simple, delicious lunch — perfect for when you just want to throw something together so you can go back to playing outside.

Here’s to spring and all the warm weather to come.

Read Full Post »

I figured I’d go ahead and post my local box meal plans here in addition to the Greenling blog. The recipes are still great even if you don’t get a local box. 🙂

Lots of tasty greens coming in this week. We are getting:

  • Bok choy from Naegelin
  • Swiss chard from Acadian
  • Red lettuce from Acadian
  • Green onions from Acadian
  • Rosemary or sorrel from Pure Luck
  • Grapefruit and limes from G&S
  • Beets from My Father’s Farm
  • Russian kale from TX Natural
  • Endive from Acadian
  • Spinach from My Father’s Farm
  • Leeks

So I am making:

Read Full Post »

I had a vague memory of reading about a lemon-kale pesto a while back, but couldn’t remember where I heard about it. I didn’t have a ton of kale in my fridge, but I did have some spinach and a few lemons. Give all that a whirl in the food processor with a few other ingredients, and you have a the makings of a quick weeknight meal.

And look at that texture! I don’t like my pestos pureed to mush — I like to taste the little bits of pine nuts and cheese. This recipe is awesome, too, because the lemons make up for the bite of the basil in a classic pesto. Yum!

I served mine in a bowl with red quinoa and chickpeas, and Mason had his atop chicken, with the quinoa as a side. Since mine was pretty starchy, I paired it with a salad of field greens, chilled beets I roasted this weekend, chevre, and a drizzle of balsamic vinegar and olive oil. And I can think of several other things you can do with the pesto:

  • Add a spoonful to chicken or vegetable soup
  • Mix with roasted vegetables and pasta
  • Spread across warm, grilled zucchini slices

And so on.

Here it is about to be spun in the food processor:

My quinoa-chickpea-pesto bowl:

And the beet salad:

Lemony Kale-Spinach Pesto

2 cups kale, roughly chopped
2 cups spinach, roughly chopped
1/3 cup shredded parmesan cheese
1/3 cup pine nuts
3 cloves garlic, roughly chopped
Zest of two lemons (about 3 tsp)
Juice from two lemons (about 1/3 cup)
Salt and black pepper to taste
Pinch of red pepper flakes
3/4 cup extra-virgin olive oil

Add all ingredients to a food processor. Process about 30 seconds, until everything is combined. Enjoy!

Read Full Post »

This isn’t my recipe, so I wasn’t going to talk about kale chips on the blog until I came across a bag of them for $7 at Whole Foods yesterday. No one should have to pay $7 for kale chips. I found this recipe on Kath’s blog, and folks, they are addicting. I know it sounds weird to bake kale and eat it like potato chips, but it’s so good! It’s my favorite way to eat kale. It is also Ryan’s favorite way to eat kale. Observe:

Digging in…

Nom nom nom…

Finger-lickin’ good.

When a 20-month-old shovels in a vegetable in the manner you see above, you know you have a keeper.

Here is Kath’s recipe. I like to add plenty of salt, pepper, and grated parmesan cheese, and then coat the kale pieces with cooking spray before baking. It’s much easier to coat them evenly this way (as opposed to drizzling with olive oil). Below is how I make them.

Kale Chips

1 large bunch of kale
1 tsp salt (I like them really salty, like potato chips)
1/2 tsp black pepper
1-2 tbsp grated parmesan cheese
cooking spray

Preheat oven to 375 degrees. Coat two baking sheets with cooking spray. Tear kale into bite-sized pieces, removing the tough stems. Put kale on baking sheets, trying not to overlap the pieces, and coat with cooking spray. Sprinkle with salt, pepper, and cheese. Bake 13-15 minutes, until pieces are browned and crisp. Yum!

Read Full Post »