Posts tagged ‘kale’

April 7, 2011

Sausage, Bean and Kale Stew

The other day a wise man (my dentist, Chris Kleintjes) mentioned that someone must have came up with the name “Spring” for this season because [around here] the weather keeps springing back and forth. “At least that’s my perspective,” he said. Even if that is not really the reason behind the name “Spring,” I think from this point forward that’s what we should say anyway, considering the weather we get in Nevada. Looking out the window today I can tell you that it is very evident, the weather has sprung back to Winter! Yesterday was a decent Spring day, while today is surely Winter again!

With my anticipation of Spring and my daydreaming of farmer’s markets and CSA baskets, I decided to offer you this Sausage, Bean and Kale Stew. It’s warm and comforting for the cold days, but full of good stuff. Kale is a Spring green and if you subscribe to a CSA basket, you will probably be looking for recipes with greens. This stew is versatile, I have made it with Swiss Chard and it worked out just as well. Any hardy leafy green will do just fine. So use what you like.

I found this recipe on one of my favorite blogs Dinner: A Love Story. Jenny, a food writer for publications such as Bon Appetit, Cookie, and Real Simple, and her husband write this blog about their adventures in cooking and eating dinner with their sometimes-picky children. Jenny held a contest for easiest meals with directions that you could fit in a Twitter post (that is 140 characters). I entered, but unfortunately for me I did not win. This recipe, however, was the winning recipe. Although my recipe did not take the “post” I did find a great new recipe I love…(Thank you DALS and Anna, the winner).

 

 

Sausage, Bean and Kale Stew

Dinner: A Love Story Contest

1 onion, chopped
2 cloves of garlic, chopped

1 teaspoon red pepper flakes (or more to taste)
8 Italian sausage links (I squeeze the sausage out or buy it without the casing)
1 (32 oz. ) container of chicken broth
1 (14.5 oz) can of diced tomatoes
2 cans cannellini beans, rinsed & drained
1 large bunch of kale, rinsed & chopped (or other greens)

In a Dutch or large pot, sauté red pepper flakes and onion in olive oil until the onions soften, then add the sausage and cook until browned.

Add garlic and cook until it becomes fragrant. Add the broth, diced tomatoes, and beans, cook until heated through.

Season with salt and pepper to taste. Bring it all to a boil. Add the kale, cover and simmer until the kale is wilted (just a few minutes). Serve with shredded or shaved parmesan or Romano and some of your favorite crusty bread.

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December 16, 2010

Think Pink Potluck

Each year at the law firm I work at, we get together and have an annual Think Pink fundraiser. The fundraiser is held to raise money for the Susan G. Komen Breast Cancer Foundation.  This cause is near and dear to me. Breast cancer runs in my family genetics. My grandmother, aunt, and my grandmother’s niece have all been diagnosed with breast cancer in their lives. Luckily, and thanks to all the research and attention breast cancer has received, all three survived breast cancer. Now my grandmother is no longer with us, but she was diagnosed in the 70’s with breast cancer and even back then, with less resources than we have now she survived!  Susan G. Komen is a fantastic foundation and I am very proud that my employer supports such a terrific cause.

Now I know I am a few months late, but I still wanted to get this posted on the blog because being healthy and teaching people healthier eating habits is very important. Everyone in the office came up with very creative and yummy dishes incorporating “superfoods.” On our potluck sign up sheet we listed “superfood” items with a breif explanation of what is “super” about the particular ingredient. The ingredients each have a property that helps our bodies fight against cancer – from breast cancer to prostate cancer – and many harmful diseases and environmental pollutants.  These foods are just plain good for you (although some of these recipes below may not be ALL good for you, but they do contain some foods that are very good for you).  Below are some photos and descriptions of the items that were served at our Think Pink Fundraiser. My recipes are included below.

Coconut Cupcakes

COCONUT – high in fiber, vitamins, and minerals. It’s oil is has been described as one of the “healthiest oils on the earth.”

 1 1/2 cups all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1 package of instant vanilla pudding (only the powder)
1- 13oz can unsweetened coconut milk
¼ c. shredded sweetened coconut
1/2 c. room temperature butter
3/4 c. sugar
2 eggs 
½ – 14oz bag of sweetened shredded coconut.Preheat oven to 350°Toast the shredded coconut until browned about 8-10 minutes. Spread out on a sheet of wax paper to cool.Whisk together flour, baking powder, pudding powder and salt. With an electric mixer in a large bowl combine butter and sugar until light and fluffy. Add the eggs one at a time allowing each to incorporate well before moving on to the next ingredient. Incorporate the dry ingredients and coconut milk by alternating – half of the dry ingredients and half of the coconut milk. Use a small ice cream scoop for the cupcake batter. It makes the perfect size cupcakes. Bake for 18 minutes until toothpick comes out clean. 

 

 

 

Frosting Recipe   1/2 cup shortening (used the Crisco stick because it’s easier to measure)
1 stick butter (1/2 cup) – room temperature
4 cups confectioners sugar
2-4 T. coconut milk (just the creamy top portion of the canned coconut milk)
1 T. vanilla extract

In a stand mixer, beat the shortening and butter together, add the vanilla extract.  Incorporate the sugar gradually – 1c. at a time. Once sugar is incorporated (it will look dry) add the coconut milk 1 T. at a time until you get the consistency you like. It will be about 3T for a medium consistency.Cover with a wet cloth while not in use, or place in the fridge if you plan on using it much later.

 

Deviled Eggs

EGGS – one study showed that women who consumed at least 6 eggs per week lowered their risk of breast cancer by 44%

Shrimp with Spicy Chili Sauce

 SHRIMP – contain selenium , an antioxidant which some studies link to the prevention of cancer.

Bacon Wrapped dates and almonds with balsamic reduction (aka “bacon balls”)

ALMONDS –  also contain selenium ,  and they help heart health.

Caprese Salad

TOMATOES – contain lycopene, a powerful antioxidant

1lb roma tomatoes

1 pkg fresh mozzerella

1 bunch of basil

Olive Oil, balsamic vinegar, salt & pepper

Thinly slice the mozzerella, slice tomatoes 1/4 inch thick. Lay mozzerella on a plate, top with basil leaf and a tomato. Drizzle balsamic dressing over the salad. Serve!

Walnut Torte

WALNUTS – some studies indicate that walnuts positively impact heart health, bone health, diabetes and weight management.

Kale, Apple and Pancetta Salad

KALE – contains sulforaphane, which some studies have shown to have anti-cancer properties. Also Indole-3-carbinol which some studies have show to help repair damaged cells.

This recipe came from Food and Wine magazine, the Thanksgiving issue. I wasn’t unsure about Kale, as I had never tried it and was under the impression it was a green that should be cooked. But after trying some in the store it reminded me a lot of broccoli. The strong flavor of Kale with the sweet apple, salty pancetta and the tangy dressing mix so well with one another! This salad went over very well even with the threat of KALE.

2c. pecans

1/2c. confectioners’ sugar

1/2tsp cayenne pepper

Kosher salt

1/4c extra-virgin olive oil

6 oz thickly sliced pancetta, finely diced

1/4c. white wine

2Tbsp caper brine (from a jar of capers)

3Tbsp maple syrup

Freshly ground black pepper

2 granny Smith Apples, cut into matchsticks

1 large head radicchio, shredded

one 8-oz bunch of kale, finely shredded

3Tbsp snipped chives

1Tbsp chopped tarragon

2 oz. shaved pecorino

1.     Preheat the oven to 350°. In a bowl, whisk together confectioner’s sugar, cayenne pepper and 1 1/2 tsp salt. In a sieve rinsk the pecans in water and strain completely.  Add the pecans to the sugar mixture and toss. In a sieve shake off the excess coating.  Arrange pecans on a parchment paper lined cookie sheet. Bake for 10-12 minutes, until the sugar is lightly caramelized and the pcans are golden.

2.     In a skillet, heat the oil with th pancetta and cook until the pancetta is browned, about 6 minutes.  Strain the pan drippings into a large bowl; whisk in te vinegar, caper brine and maple syrup. Season the dressig with salt and pepper.

3.     Toss the apples, radicchio, kale, chives, tarragon and dressing. Top with pecorino.

NOTE: I did not use radicchio, I couldn’t find anything in my local grocery stores that looked good.