Kale

Kale and Avocado Salad

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Kale and Avocado Salad

This salad may be  IS the King Kong of salads. It is quite possibly one of the healthiest and most nutritious meals you can have for lunch, snack, or dinner (kale has a ANDI score of 1,000). It meets almost all dietary restrictions (no oil, limited salt, no meat, dairy free) and gets richness from tangy avocado – a healthy fat. I became mildly addicted to a similar salad that Whole Foods makes in their prepared, raw foods section. Their version had a bit too much lemon for me and I much prefer not paying four bucks every time I crave this. The best part about making this at home is that you can add whatever you like to it. I tend to make a different version each time. Ingredients I have added include: mango; apple; chickpeas; and, zucchini ribbons. It is important not to let your significant other watch you make this as the massage the kale gets might invoke jealousy. In order to break down the fibrous raw kale, you must massage lemon juice and salt (for proper flavoring) into the kale. Really put some elbow grease during this rub down and you will not believe that the Kale, properly softened, is not actually cooked.

 Words of caution – if you do not like Kale, you may not like this salad. This is not for those who (quite inexplicably) despise kale. It tastes like kale. It is great for all the kale lovers out there. Which reminds me, D recently bought me a shirt that says KALE on it – it is amazeballs (and indicative of how much kale I eat). I am pretty sure he stole it a bite or two even though he pulls a gag face when I pull big bundles of kale out of the fridge. Time to sneak some kale into his quinoa…

Note: The pictured version includes mango, radish and apple. Feel free to use one, two or all.

Kale and Avocado Salad

Serves Four

One bunch Green Kale
One large Haas Avocado
One half red onion, very thinly sliced
One red apple, thinly sliced (sub mango or other fruit if desired)
Two teaspoons Kosher Salt
Juice of One lemon

De-stem the kale leaves and wash well. Drain leave and tear roughly. In a large bowl combine the kale, red onion, and avocado. Sprinkle mixture with salt and squeeze lemon juice directly onto the greens. Using both hands, massage the kale while simultaneously mixing the greens. Massage strongly until kale has softened and all elements are incorporated. Add apple and black pepper to taste and mix well.

Serve on its own or with your favorite chicken salad, quinoa, fish or grilled chicken.

Curried Red Lentil and Veggie Soup

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Curried Red Lentil and Veggie Soup

This soup is something along the lines of an “East Meets West Minestrone” or maybe  a worldly interpretation of “everything-but-the-kitchen sink” soup; either way, it is a darn successful example of fusion food.  The soup’s benefit list is long: comforting, healthy, nutritious, restorative, flavorful (with anti-cancer spices as well), easy, a breeze to make from your freezer and pantry, affordable…the list goes on. All with just a twist on the every day garden veggie soup. I created this (and in doing so, greatly elevated my self-esteem) to use up A LOT of leftover food including: chicken; chicken stock; cooked squash; zucchini; and, carrots. Then I just added ingredients from the pantry or freezer that are usually on hand and – VOILA! There is one stipulation: you MUST use homemade broth as it will give the soup depth and richness and also is essential for the restorative factor (your body likes what the bones of animals put into stocks). Homemade broth, inclusive of the gelatin that is formed, is incredibly restorative for a tired or aching body (and probably has something to do with the “comfort” in comfort food). Omission of homemade broth will lessen the amazeballs quality that this soup has. And, yes, amazeballs is a legitimate adjective in Andiland.

Note: I made this a while back and cannot recall the exact amount of what spice that ended up going in. The quantities listed below are more like suggestions. If you are a confident spicer, you will know what to do; however, if you follow a recipe to the “t” you may want to start with a bit less, taste along the way, and add as desired. The curry powder is a blend that is Barons Thai Curry Blend Secret #52 (available at Whole Foods). You can substitute your favorite curry powder in its stead. I think the only difference is the presence of onion and red pepper flakes. If you have a Parmesan rind you would like to throw in, go for it – I did not (though I usually do with broth-based soups) and did not miss it one bit.

I really have to make more broth so that I can have this again! Please do not be scared of the long ingredient list – this is a cinch and you just throw stuff in!

There are no pictures of this soup unfortunately. I was too busy eating it to snap a picture. Next time…

Curried Red Lentil and Veggie Soup

Serves Six (unless I am around and that number reduces to One)

Two cans Kidney Beans, rinsed and drained
About two tablespoons Ground Cumin
Two Tablespoons Thai Curry Powder (add additional to taste)
Three teaspoons Red Pepper Flakes or Cayenne (optional)
A good pinch or two of Salt (add one first and taste before adding more)
Juice of one lemon 
One and one-half yellow onions, diced
Eight to ten cloves garlic, minced  
One Box (or can) Chopped tomatoes
Six to Eight cups Homemade Stock
Five carrots, sliced and quartered
Two celery stalks, leaves attached, sliced
One Bay leaf
One tablespoon olive oil
One package Frozen 365 Organics Kale
Two Zucchini, cut into quarters  
Three Cups fresh, frozen or dehydrated Green Peas
Two cups (or more) cooked Spaghetti Squash
Two cups Red Lentils, washed well in cold water
One half cup of chicken stock gelatin
Two cups shredded chicken breasts (I had some leftover, but you can also cook the breasts in the soup if you wish)
Black pepper to taste

In large saucepan, heat a tablespoon of olive oil over medium heat. Add garlic, onions, celery and carrots and allow to sweat until onions are glassy. Add the stock and gelatin and bring to a simmer. Add the cumin, curry blend, cayenne, bay leaf, and salt, (which can be pre-mixed in a small bowl) and stir well. Add the lentils, kidney beans, and tomatoes and allow to simmer for about 25 minutes. Check the lentils for doneness (should have about 10 more minutes or so and check the soup for seasoning deficiency (and/or awesomeness). Try to stop testing the soup…it will be hard, but you can do it. Add the chopped zucchini, kale, spaghetti squash, chicken, and a squeeze of lemon (use more or less to taste). After about five minutes add the peas. Serve with whole grain bread or with a salad (or all by its Divine self).

Winter Sashimi Salad

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This has become my favorite meal recently. It is super fast (especially for anyone who can walk to Whole Foods or their favorite fish monger) and very healthy, clean and light. I am currently craving this, but cannot afford the salmon component – which is ok because the salad without the fish is excellent as well.

Winter Sashimi Salad 

Serves Two

 

Three cups steamed kale, divided between two plates

One Jazz (or favorite red) apple, thinly sliced

One Haas avocado, sliced

Five ounces of sashimi grade Salmon, raw – sliced into equal pieces

Half tablespoon of wasabi paste (You may want to start with less and add as you go because this stuff will clear your sinuses)

One tablespoon of eel sauce 

Divide steamed kale between two plates; mound in the center. Alternate apple slice, avocado slice, salmon slice all the way around the kale until a circle is complete. Spritz with fresh lemon juice. Mix wasabi and eel sauce together well then drizzle over the entire plate. Enjoy!

Sauteed Kale and Mushrooms

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Kale has been hard to find for months now due to hard winter freezes on Kale growing fields. I knew that it was scheduled to grace Whole Foods’ shelves again soon, but considering I basically cannot tell you what day it is right now, this date was not on my “need to remember” radar. So a couple days ago, I was buying some bananas and some bread from Whole Foods and the chef in front of me in check-out line had a couple bushels of my favorite green superfood. “You have kale again,” I exclaimed, to which the cashier responded: “Yeah it isn’t it awesome! You have time to run and get some.”  I said it was ok, I wouldn’t be able to use it tonight and he said, “if you go get some, I will give it to you for free.”  Well ok then, off I ran, and a few minutes later Kale was hanging out in my fridge waiting to be cooked. Last night it served as the source of veggies that I have so fervently been missing.

One bunch of Kale, rinsed, stemmed and roughly chopped
Two tablespoons Crushed Red Pepper Flakes
Good amount of Freshly cracked black pepper
One medium Vidalia onion, sliced
One to two tablespoons minced garlic
3.4 pound of cremini mushrooms, sliced
1/2 cup of white wine
pinch salt

In a pan, heat a bit of olive oil then add garlic, red pepper flakes, onion and a pinch of salt. After a few minutes add mushrooms and white wine.  Reduce slightly and add Kale stirring once. Cover the pan and allow the Kale to steam. After a few minutes remove cover, add salt and pepper to taste, and stir kale with the onions and mushrooms in the bottom of the pan. Remove from heat and serve.

*Can be topped with crispy prosciutto, cranberries, or shaved Parmesan if you like.

Kale … the new Superman

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Kale is a superfood. It is a leafy, dark green that some people think is bitter. I happen to love it steamed and made into cold salads with red pepper flakes, garlic, and sesame oil. But it can also be roasted for a nice crunch that you can eat alone or add to pasta for veggies and texture! This sauteed version is also excellent.

Sauteed Kale

One bunch kale
Shallots – to taste – sliced thin
Garlic – to taste – slivered thin
White wine
Crushed red pepper
Olive oil
Tomatoes (diced) or cranberries

Saute shallots and garlic until glassy. Add about a half cup or white wine and reduce add a bit of chicken broth to mellow it out If desired . Add kale and red pepper and cook – stirring occasionally until wilted. Remove – salt and pepper to taste (add a squeeze of lemon if so desired).