Posts Tagged ‘kale’
June 27, 2013 by Emily
Most people are familiar with the classic basil and pine nut pesto that grace italian menus, I’m a huge fan. But buying pine nuts and massive amounts of basil isn’t always in my budget, so I’m using kale from my CSA haul this week as the green base and switching out the pricey pine nuts for the almonds I already had in my pantry for a nice spin on a classic!
What You’ll Need:
1/2 cup toasted almonds
1 Bunch of kale, stems removed and leaves chopped
6-7 large leaves of basil (optional)
3 heads of garlic
1/2 teaspoon salt
1/3 cup olive oil
Bring a pot of water to a simmer and blanch the kale leaves for 2-3 minutes, strain the leaves and immediately run cold water over them until the leaves are cool (this helps preserve the super green color!). Squeeze out as much moisture as possible from the kale and place in the bowl of a food processor with all the ingredients except the olive oil and pulse until the ingredients are chopped, slowly add the olive oil until it reaches your desired consistency, for a creamier pesto add more olive oil.
Use this like normal pesto, I tossed mine with pasta and sauteed zucchini for a quick dinner that screamed summer!
January 28, 2013 by Jenn
Kale is a super-food, this we know. It’s packed with tons of vitamins like beta carotene, vitamin K, vitamin C, and calcium. The word on the street is that Kale also helps by blocking the cells from cancer growth… and it’s delicious. Two birds, one stone. By boiling this veggie, you’re removing a lot of the nutritional value but I’m about to give you 3 yummy ways to eat kale that help keep those vitamins intact.
This is the easiest recipe on the list because, well, you don’t have to cook the kale at all! Rinse your kale and dry very well. Remove the stem and use the leaves at the wraps. Slice an avocado, portabella mushrooms, and a few strawberries. Make tiny sandwich wraps and use a toothpick to secure. You might be thinking, strawberries?? If you haven’t had avocado and strawberries together, you’re missing out! It’s a staple for salads in my home.
All you need for this amazing side dish is 3 cups of kale, 1 1/2 cups vegetable broth, 2 Tbsp olive oil, and 1 Tsp crushed red pepper. Combine all ingredients into a large skillet. Use a spatula to make sure all kale is covered. Simmer in the pan, covered, for about 5 minutes. Remove the lid and simmer for another few minutes or until kale is soft and all the liquid has evaporated. (If it seems that the liquid has been absorbed before the kale is done, just add a little more broth so it won’t stick to the pan.) Sprinkle with a little salt and pepper and serve. Meat eaters feel free to use chicken or beef broth instead.
This is probably the most common way that kale is prepared. Put your kale into a casserole dish and drizzle 1 Tbsp olive oil and 2 Tsp sea salt over top. Bake for 10 minutes at 350 degrees and enjoy! Best snack ever.
Eat your greens!!
November 9, 2012 by Emily
I won’t lie, one of my households biggest budget (and diet) busters is take-out. My boyfriend spent his childhood living in England and because of that has a deep love for Indian food. It’s his go to comfort food, and since it’s cold season in Baltimore he’s been craving the spicy aromatic dishes.
Every time we want Indian we order some take away, but alas, Indian take away is full of dairy which is a big no-no for my stomach and after I looked at my most recent bank statement I said “no more!” While most cuisines I’ve managed to get the swing of, indian has always been a little scary to me, but cravings took over so I grabbed my spice box and started figuring out our house favorite; Chicken Tikka Masala, to fit our budget and our diet.