Kale Pesto

Kale Pesto

This is a recipe from our daughter Barbara.  Barbara made it and served it on ravioli.  The next evening it was served as a spread on crackers.  Barbara calls this recipe, "amazing".

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Summary: Kale Pesto, ultra green, lemony and Parmesaned-up, is a kitchen workhorse. Never be without it!

Ingredients:

1 bunch Lacintao kale (aka Tuscan, black, dinosaur or Cavolo Nero), about 12 ounces, *washed (see note below) and ribs removed

2 cloves raw garlic

½ cup grated Parmesan cheese

¼ cup extra virgin olive oil (I used Calolea  Olio Nuovo fresh pressed)

2 tablespoons Meyer lemon juice

Pinch of kosher salt

Black pepper, a few grinds

Directions:

 

1. Place all ingredients in a food processor. Puree until pasty (pesto means paste) and well combined, 30-60 seconds.
2. Scrape into a lidded container and store in the refrigerator until use.

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Washing the kale:

Especially if you have picked it from your back yard, where aphids probably rule the roost, wash the kale under very hot water to dislodge the critters. This will also begin to soften it slightly, and it will turn bright-dark green.

 

Sesame-Ginger Steamed Broccoli

Sesame-Ginger Steamed Broccoli

Serves 4

30 minutes or fewer

No steamer basket required for this recipe. A modest amount of liquid in a standard skillet steams the broccoli to perfection.

• 1 lb. broccoli, cut into medium florets (6 cups loosely packed)
• 2 Tbs. mirin or sake
• 1 Tbs. tamari
• 1 Tbs. minced fresh ginger
• 1 tsp. toasted sesame oil
• 1 pinch salt
• 1 tsp. sesame seeds

Place broccoli, mirin, tamari, ginger, oil, and 1/4 cup water in large (2- to 3-qt.) skillet. Cover, and bring to a simmer over medium heat. Steam 4 minutes, or until broccoli is bright green and crisp-tender. Sprinkle with salt and sesame seeds.

Roasted Garlic Soup

Roasted Garlic Potato Soup    Serves 3

For the Roasted Garlic:
1 bulb of Garlic
1 tablespoon Olive Oil
3 dashes Smoked Paprika

For the Potato Soup:
3 tablespoons Butter
1 cup chopped Onion (white or yellow onion)
4 Russet Potatoes (medium size)
2 tablespoons Flour
2 cups Chicken Broth
½ cup Milk
¼ teaspoon Salt (or salt to taste)
½ teaspoon ground Black Pepper
½ cup grated or chopped Swiss Cheese
2 Green Onions – chopped (for garnish)

Fo the Crispy Onion Topping (optional):
¼ of a whole Onion
1 tablespoon Flour
¼ cup Canola Oil

DIRECTIONS:

For the Roasted Garlic:

Preheat the oven to 375 F.

Lay the bulb of garlic on a piece of foil that’s about the size of a dinner plate.

Drizzle the olive oil on top of the garlic.  Top with the smoked paprika.

Make a tent over the garlic and tightly wrap the edges of the foil.

Place the garlic on a baking sheet and roast in the oven for about 40 minutes.

Let cool while making the crispy onion (optional) and potato soup.

For the Crispy Onion Topping:

Slice the onion into 2 inch pieces.

Coat with the flour.

Heat a small pot on low to medium heat and add the canola oil.

Add the pieces of flour coated onion to the oil.

As soon as they turn a golden color, remove the onion from the pot and lay them on a paper towel  to drain off the excess oil.  Set aside.

For the Potato Soup:

Chop the onion.

Peel and cut the potatoes into medium size pieces.

Heat a large pan on medium heat and add the butter.

When the butter is melted, add the onions and stir.

Then add the potatoes and flour.  Stir.

Next add the broth and stir.

Using the flat part of a small knife, press down on the end of each clove to squeeze out the roasted garlic.

Add all of the pieces of roasted garlic to the pan.

Then add the salt, pepper, milk and stir.

Put a lid on the pan and cook for about 10 minutes until the potatoes are tender.

Mash and mix the potatoes with a whisk or immersion blender leaving some chunks.

If the soup is too thick add a bit more broth.

Stir in the cheese.

Serve hot and top with the green onion.  Garnish with the crispy onion (optional).

Kale Salad

Kale Salad

This beautiful salad recipe was recommended by our daughter Barbara and is taken from the blog "Oh She Glows".  Kale is so nutritious  but is a very fibrous green.  The dressing, which is applied 15 minutes or more prior to serving, massages and tenderizes the Kale.  The lemon in the dressing is used to tenderize the leaves.  Serves 4.  I doubled this recipe for our Thanksgiving Dinner.

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Ingredients:

1/2 large head Kale (about 4 to 6 cups)

1 cup finely chopped onion.

1/2 red bell pepper

1/2 to 3/4 cup chopped carrot (2 small carrots)

1 English cucumber (2 cups chopped halves)

1 avocado, chopped

1 1/4 cup chopped grape tomatoes

1/2 cup mixed raisins or Goji berries

1/4 cup hemp seed 

1/3 cup chopped walnuts

Lemon Tahini Dressing recipe follows

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Directions:

Chop vegetables and mix in a large mixing bow.  Reserve hemp seed and walnuts for sprinkling on top.

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Make the Tahini-Lemon Dressing in a food processor and process until smooth.

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Tear the leaves off the Kale stem and rip into bite size pieces.  Wash and dry the kale leaves.

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Mix the vegetables, kale leaves, and full batch of dressing, (3/4 to 1 cup) in large bowl until thoroughly combined.

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Place in refrigerator to marinate for 10 to 15 minutes.  Serves 4.  Keeps in refrigerator in a sealed container for 1 day.

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Tahini-Lemon Dressing

Ingredients:

1/4 cup tahini

2 garlic cloves

1/2 cup fresh lemon juice

1/4 cup Nutritional yeast

2-4 Tablespoons Extra virgin olive oil, to taste

1 teaspoon Kosher salt + freshly ground black pepper, or to taste

3 Tablespoons water or as needed

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In a food processor, add all ingredients and process until smooth.  Makes just under 1 cup.

Quinoa Salad

Giada's Quinoa Salad

In a large pan, add

Olive oil

Add diced red onion to soften, next

Add one red pepper cut in small strips

Salt and Pepper

Add 1 1/2 cups Quinoa to onion and red pepper

(Toast Quinoa in pan)

Add more oil just to fluff

1/4 cup Pinot Grigio wine

Scrape bottom of pan

Add 1 1/2 cup chicken broth or vegetable stock if vegetarian.

Cook 12 to 15 minutes with lid on.

Toast 1 cup slivered almonds, rough chop when cool

Peel and seed 1 cucumber, then chop.

Chop small bunch of mint.

Chop bunch arugula

Lemon zest

Add toasted almonds

Salt and Pepper if needed.

The Lowly Cucumber

WOW WHAT A LITTLE GEM THE CUCUMBER IS, I WILL LOOK AT IT DIFFERENTLY NOW.

 

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

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2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

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3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

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4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

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5 Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!

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6.. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

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7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.

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8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

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9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

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10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.

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11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemicals will kill the bacteria in your mouth responsible for causing bad breath.

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12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.

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13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

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