Advertisements
RSS Feed

Tag Archives: kale

Cauliflower Colcannon

Posted on

I’m linking this post with the GreensLove bloghop.  If you are posting a recipe with any sort of greens this month, check it out and join the party!

A couple years ago I made lasagna and garlic bread for dinner on St. Patrick’s Day and happened to mention it in my Facebook status.  I don’t really celebrate the holiday, so it wasn’t on my radar, but one of my Facebook friends was like, “Hey! Where’s the corned beef and cabbage???”  I’d never made any sort of Irish-type food whether on St. Patrick’s Day or otherwise, and thought I just might try it the following year.

And so I purchased my first beef brisket last year.  It turned out to be the worst brisket in the history of briskets.  It. was. horrid.  I still shudder just thinking about it.  (80% fat, with a foul flavor.)  But, I also made this cauliflower colcannon, which was very good and ended up being the main course rather than our side dish.

The pureed cauliflower serves as a lower-carb, more nutritious replacement for the mashed potatoes that colcannon is usually made with.  I opted for kale instead of cabbage in my colcannon, but it would be good either way.  This made a mighty tasty dish, and a good alternative to traditional colcannon if you are going to be eating a high-calorie dessert afterward.  Kinda helps balance things out.  And I’m a Libra, so I’m all about balance.  Cauliflower Colcannon + 1 dozen Andes Mint Cupcakes = balance.  Right?  Right.  Let’s do this.

Cauliflower Colcannon

Printable recipe
Printable recipe with picture

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
4 tablespoons unsalted butter, divided, plus more for serving
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 lightly packed cups kale, cabbage, or other greens
½ cup chopped green onions
1/2 teaspoon minced garlic (1 clove)
Milk or heavy cream for thinning, if necessary

Set a stockpot of water to boil over high heat. Meanwhile, clean and cut the cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until very tender. Drain the cauliflower well and pat it very dry between several layers of paper towels, not allowing it to cool.

In the bowl of a food processor, puree the hot cauliflower with the cream cheese, Parmesan, 1 tablespoon of the butter, salt, and pepper until almost smooth. Set aside.

Melt the remaining 3 tablespoons butter in a skillet and add the greens. Cook over medium-high heat for about 5 minutes, until greens have wilted and given off some of their water. Add the onions and garlic and cook one minute more. Stir in the cauliflower mixture and thin with milk or cream, if necessary. Serve hot with a pat of butter, if desired.

Advertisements

Masoor Dal with Cauliflower and Kale

Posted on

Before we get to some major Indian yumminess, I wanted to mention two things.  First, you may notice things look a bit different around here.  I changed my theme and I like it but I’m not sure it’s “the one.”   I think the header is very plain…but I’m cheap and I don’t want to pay to get fancy so this is probably as good as it gets. :) Let me know what you think!

Second, I think I caused some confusion with my post on the cake decorating competition at work.  I’m not sure how many of you saw that, but I wanted to clarify that the date on it is correct.  I wrote it two years ago on my MySpace blog, and newly copied it to Recipe Rhapsody so that I could link to it in reference to how to make a tiered cake in an upcoming post.  I posted it with the original date I wrote it, so I didn’t think any one would see it, but I started getting some comments on it so apparently it came across some of your radars!  Just wanted to clarify that it’s now old news, but I appreciate your kind words and congratulations.

Red Lentils

<image source>

Although I still have a large backlog of recipes to post, the weather is heating up again and it looks like the casseroles, soups, and pumpkin recipes will probably have to wait until next year, so I thought I’d gush (or perhaps rhapsodize would be a more appropriate word for this blog!) about the lunch I made today instead.  I’m on a mission to spring-clean my wreck of a house into sparkling submission, and I started eying the red lentils I’d purchased at a Lebanese market over a month ago while I was organizing the kitchen.

I decided I was (finally) going to make something with them, but by the time I took a break to cook,  I was starving and didn’t want to bother with looking up any recipes.  I needed a quick meal and I threw this one together in just over half an hour, so it would be great for a busy day.  While I’m usually not a good enough cook to come up with anything edible without using a recipe, I think I knocked this one out of the park, if I do say so myself!  Becoming familiar with the cuisine by cooking several Indian dishes over the last few months helped a lot.

I made a masoor dal (a thick stew made of red lentils) that is almost vegan, and could certainly be turned so by using vegetable stock in place of the water and chicken bullion.  It is spicy in the full sense of the word–with plenty of Indian aromatics and and a moderate heat index, though you can certainly reduce or increase the spiciness to your tastes.

I’m usually not a fan of lentils, but I liked this more than any lentil dish I’ve made before.  I’m not sure if red lentils have a better flavor (which I do suspect, because I detected none of the usual musky lentil flavor in this dish), or if the spices just overwhelmed it.  The tender cauliflower pieces were a perfect accompaniment, but I don’t think the kale is absolutely necessary.  I couldn’t really detect any of its flavor, and it got kind of dull & ugly during the cooking process, but I don’t think it hurts to have all that extra nutrition!  Kale has powerful  antioxidant properties and is considered an anti-inflammatory so if you have it on hand, throw it in!  If not, don’t sweat it.  The only thing I didn’t have that I really felt it needed was a little cilantro to sprinkle over the top.  I had to make do with some dried parsley.  Bummer!

I served mine with whole wheat couscous since I was in a hurry to eat (it only takes 5 minutes to make), but you can serve it with rice or bulgar or even pasta.  Whatever floats your boat!

Masoor Dal with Cauliflower and Kale

Printable recipe
Printable recipe with picture

2 cups water
2 chicken bullion cubes
1 cup red lentils
1/2 cup chopped onion
2 cloves garlic, minced
2 (8 oz) cans tomato sauce
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon sriracha hot chile sauce, or to taste
1/2 teaspoon cumin
1/2 head cauliflower, separated into florets
2 cups loosely packed kale
2 tablespoons extra-virgin olive oil
Fresh cilantro, for garnish

In a large 3-quart saucepan, combine water, bullion, lentils, onions, and garlic; cover and bring to a boil over high heat.  Reduce heat to medium and cook for ten minutes.  Stir in the tomato sauce, garam masala, curry powder, sriracha, and cumin.  Add the cauliflower and kale, stir & cover.  Cook for 20 more minutes, stirring often to make sure the dal isn’t sticking, or until the lentils are tender.  Stir in the olive oil during the last five minutes of cooking and serve with a sprinkle of cilantro over rice or couscous.

Serves 4

Per serving: 231 calories; 8 g fat; 40 g carbohydrates; 15 g fiber; 13 g protein

Crispy Kale Chips

Posted on

It may be hard to believe, but kale is super easy to turn into a shatteringly-crisp, salty treat that satisfies potato chip cravings.  OK, if you REALLY need potato chips, then this won’t give you the same flavor, but they are delicious and the crisp & salty combo along with the distinct flavor is addictive!  And if you’re going to be addicted to something, it may as well be something this healthy, right?

Crispy Kale Recipe
The biggest secret to getting the kale super-crisp is to dry them in a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture…thus steaming instead of crisping. I’ve also found that the convection setting on my oven works really well too – I set the convection on 325F and bake for about 10-15 minutes. Have fun with this recipe, I sometimes mix the salt with Cajun or Creole seasoning.

4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil (you can lightly mist with oil for less calories)
sea salt or kosher salt

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.

3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark – the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they’ll be burnt and bitter) Remove from oven, sprinkle with salt and serve.

Recipe from Steamy Kitchen

Veronica’s Note: I should add that these should be eaten as soon as they’re cooled and not stored.  If you put them in an airtight container or baggie, they will lose their crispness.  OK, I actually don’t have first-hand knowledge of this since we eat the whole batch as soon as it’s out of the oven, no matter how big it is, but I’ve read it somewhere and it makes sense to me. Just thought I’d give you a heads-up!

%d bloggers like this: