Tag Archives: kale

Spicy Kale and Potato Soup

Is there anything better than a nice brothy bowl of soup and a glass of wine on a snowy night? This weeks bag from Liberty Heights SSF contained Russian Red Kale, Celeriac, Purple Turnips, Brussels Spoouts, Cocktail Grapefruits, and Honey. Celeriac and Turnips are not vegetables I use everyday and when faced with those kind of vegetables, I tend to go in one of two directions: roast them or make them into soup. This week is entirely about soup.

Tonight, I used the russian red kale and potatoes from last weeks bag along with shallots from the bag from 2 weeks ago to make Deborah Madison’s Kale and Potato Soup with Red Chili from the Green’s Cookbook (which is a cookbook that I love love love). The red chili just refers to some crushed red chili flakes. I made a couple of small substitutions based on my cupboard. I used the Russian Kale for regular curly kale and shallots instead of onions. I used a vegetable boullion cube instead of boiling the kale stems for broth. The recipe for this soup is so simple that I didn’t have high expectations for it, but it is super tasty and perfect for a night like this one.

This is not a great picture. I was lazy and used my cell phone to take the pic.

Kale and potato soup

Look for more soup this week. I’m planning on a split pea soup with the celeriac and also a vegetable soup with barley which will use some turnips and potatoes. I already ate the brussels spouts. I simply roasted them.

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SSF Dinosaur Kale – North African Chickpea and Kale Soup

I’ve rejoined Liberty Heights SSF (similar to a CSA). I signed up for the 1/2 vegetarian bag. Each week I go pick up a bag of vegetables, fruit, and one other fun item. This week’s bag contained: dinosaur kale, red cabbage, shallots (a zillion shallots), baby red beets, oranges, and locally made gouda.

With the red cabbage and some shallots, I made a red cabbage and butternut squash galette with gruyere. I wasn’t too fond of this one. The idea was great, so I might tweak this idea a bit and post back in a few weeks with a version that I like.

The baby red beets were simply roasted whole in a foil packet, peeled, and eaten as a side dish.

With the dino Kale and some more of the shallots (instead of onions), I made a North African Chickpea and Kale Soup. My original idea for the kale this week was to make a kale, white bean, and garlic soup with some toasty croutons. When I came across this recipe, my husband voted that we make it. I wasn’t too sure about the idea but it came out great and it went into my ‘keeper’ pile. The saffron is (in my opinion) not optional and it really makes the dish.

I didn’t take a picture, so you’ll have to click on the link above and look at Susan’s pictures. This soup was great and you should make it the next time you find yourself with a bunch of kale on your hands or if you are having a kale craving.

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Cruciferous Tiella

I saw a post a while back by “What the hell does a Vegan eat?” for a Vegan Tiella. It was so beautiful that I had to try it. I wasn’t particularly interested in the filling that they posted as I am not a fan of olives, capers, or mushrooms so I made my own filling up out of what I had in the fridge. I used kale, broccoli, and cauliflower. Psuedo recipe for filling follows. A Tiella is like a pizza shaped into a pot pie. It’s really yummy and you have to try it!

Tielle with Kale, Broc, Cauliflower

Tielle with Kale, Broc, Cauliflower

I’ve recently found that the brand of yeast I use really affects the flavor of dough and I’ve become addicted to Rapunzel Rize. I get it at Whole Foods.

The dough recipe copied from What the Hell… my corrections are in italics (and was originally from a book called Lydia’s Italy):

Tiella
2 tsp yeast
1/4 cup water
1.5 cups AP flour
1.5 cups Semolina
1 tsp kosher salt
1.5 tsp sugar
5 Tbsp olive oil, divided
3/4 cup water

The dough is 2 tsp. yeast dissolved in 1/4 cup warm water and left to sit for a few minutes. In a food processor, add 1 1/2 cups of all-purpose flour and 1 1/2 cups of semolina flour along with 1 tsp. of kosher salt and 1 1/2 tsp. of sugar. Run the machine to blend.

Stir in 3 tbs. of olive oil to the yeast along with 3/4 cup water , run the food processor and drizzle the mixture in, processing until dough comes together. You can add additional flour if the dough seems a little loose, or water if it seems stiff.

Remove the dough and knead by hand into a smooth round, place it in an oiled bowl, cover it with plastic wrap and let sit for an hour until doubled. Punch down, shape it again, let rise a second time and stick it in the fridge (sealed airtight) if you want wait until later to use it.

While waiting for the second rise, make the filling.

Punch it down again when ready to use. Let it relax if you’ve taken it out of the fridge. Brush the bottom and sides of the baking dish with olive oil. Cut off 2/3 of the dough for the base, roll it into a 14″ round and transfer to the baking dish and trim to fit.

Add your filling and slightly compress.

Roll the smaller piece of dough into a 12″ round and place on top, pinch to seal, trim the excess. Pierce about 12 holes on the top and brush the top completely with olive oil and then bake at 375F for 45 minutes. Remove from the oven, and let the tiella cool on a rack for about 15-30 min. You can invert the tiella and remove it to serve, or leave it in for serving. Serve slightly warm or at room temp.

Filling recipe
1 sm onion, sliced
1 clove garlic, minced
1 bunch kale, cleaned, stems removed, sliced
1 bunch broccoli, cut into small flowerets
1 head cauliflower, cut into small flowerets
1/2 cup instant cheese sauce mix
1 cup water
1/2-3/4 14oz can diced tomatoes, drained
olive oil
salt
pepper
water

Preheat oven to 425. Place broccoli on one cookie sheet and cauliflower on another sheet (they cook for different lengths of time). Toss them with olive oil, salt, and pepper. Place in the oven and roast until browned and cooked. Stir every 10 minutes or so. The broccoli will take 15-20 min, and the cauliflower will take 20-30 minutes. Remove from oven and set aside.

Meanwhile, heat 1/2 tablespoon of olive oil in a large pot over medium heat. Add onions and cook till softened and brown. Add garlic and cook for another 30 seconds, until fragrant. Add kale and a couple of tablespoons of water. Cover and cook/steam for 5-10 minutes until tender. Set aside.

In a small pot, mix 1/2 cup cheesy sauce mix with 1 cup water, bring to a boil, stirring constantly with a wisk. Remove from heat when thickened.

Mix roasted broccoli, cauliflower, cheesy sauce, and diced tomatoes into the kale mixture.

Set aside till ready to fill Tiella.

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2 Buddha Bowls for the Price of One

Well there would be two recipes here if I hadn’t screwed up one. This week I decided that I wanted Buddha bowls; bowls full of brown rice, kale, tofu, veggies and some sauce. I have no idea where I got the idea that this was the definition of a buddha bowl, but there ya go.

Here is a pic of the bowl, pre-sauced. You can see that it has my buddha bowl definition of ingredients; vegetables (whatever you like really – I used carrots, celery, broccoli, peppers, scallions, snow peas), tofu, kale, brown rice:

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The first bowl that we made on Monday night, had a ginger soy sauce. This is the sauce I messed up. But, no fear, I’ll try it again soon and post a usable sauce recipe for this. I wasn’t feeling well at all when I made this, and for some reason I never tasted it until we sat down to eat. Wow was it salty. Hmm, maybe a little less soy sauce next time. 

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When I made this bowl on Monday, I made enough stir fry veggies, brown rice, stir fried tofu, and sauteed kale to use the other half in Wednesday’s bowl. This cut tonight’s cooking down to only reheating in the microwave and making a sauce.

Tonight’s bowl got a thai coconut curry sauce. It is a very light sauce (not too spicy and not too much curry flavor), and the recipe follows.

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Here is a pic of the sauce cooking on the stove.

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Red Coconut Curry Buddha Bowl Sauce

1 Tbsp minced garlic
1 Tbsp minced ginger
1 Tbsp olive oil
2 1/2 tsp red curry paste, make sure it is vegan
1 Tbsp tomato paste
1 Tbsp soy sauce
1/2 tsp coriander
1/2 tsp cumin
1/8 tsp paprika
1 14-16 oz can coconut milk (not lite coconut milk)
1 Tbsp brown sugar

Heat nonstick skillet over medium heat. Add the olive oil and then add the garlic and ginger. Saute a couple of minutes (be careful not to burn it; keep the heat medium to low). Add the curry paste, tomato paste, soy sauce, coriander, cumin, and paprika. Cook for about another 30 seconds to a minute. Stir in the coconut milk and brown sugar and make sure you mix it well. Bring it to a boil and cook for about 3-5 minutes. Serve over stir fried veggies and rice.

 

Oh, And this sauce tasted amazing on the kale!  Here is a link to the original recipe that I based this on (mostly I just looked to see that ingredients they put in theirs and then mixed stuff up till it tasted like I wanted it to).

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Dinner in a pinch – Lentil stew

Tonight we were SUPPOSED to have baked tofu coated with herbs, nutritional yeast and cornflakes served with mashed potatoes and steamed kale. We got ready to press the tofu and realized the neither of us picked it up at the grocery yesterday. And, since we were standing in the kitchen in our pajamas, neither of us wanted to go to the store. So, we improvised. We made a lentil stew with kale and served it over mashed potatoes. I always have bags of lentils in the pantry. It came out really well. I didn’t measure anything, but it would be hard to screw it up, so here you go:

2 Tbs Olive oil
1.5 – 2 Yukon Gold potatoes, diced (or 1 russet)
2 carrots, sliced (You can also add celery with the carrots if you have it)
1 onion, chopped
2 cloves garlic
1/4-1/2 cup white wine, or red wine
1 tsp dried thyme
1/2 tsp dried basil
1/4 – 1/2 tsp dried oregano
1/2 lb Lentils du Puy, brown lentils, or green lentils (NOT red lentils), sorted, rinsed
2 cups vegetable broth
~2 cups water
1 bunch kale, chopped
2 Tbs shoyu, or soy sauce
pepper to taste
salt to taste

Heat olive oil in a large pot over med-high heat. Add potatoes, carrots, garlic, onion to the pot and cook for about 5 minutes, stirring occasionally. It will probably stick a little bit. After about 5 minutes, deglaze the pot with wine. Add stock, lentils, and enough water to cover, plus about another 1/2 inch. Add the dried herbs, crumbling the thyme between your fingers as you add it to the pot. Bring to a boil and then lower the heat and simmer about 25-30 minutes, partially covered. Stir occasionally and check to ensure there is enough water. When the lentils taste like the are almost done (tender), add the chopped kale. Cook for about 15 minutes. Add shoyu, and pepper. Add salt if necessary. Serve over brown rice or mashed potatoes.

Note that the time will vary slightly depending on which type of lentils you use (check the cooking times on the package). I used the lentils du puy.

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