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Ask and ye shall, four fabulous kale things, my kale salad inspired, amazing kale things sent to me, enjoy the hell of it - kale that is!
KALE CHIPS: Ingredients: bunch kale 1 tablespoon olive oil 1 teaspoon seasoned salt DIRECTIONS Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes. SWEET AND SAVORY KALE: 1 teaspoon olive oil 1 small onion, diced 2 cloves garlic, minced 1 tablespoon Dijon mustard 4 teaspoons white sugar 1 tablespoon cider vinegar 1 1/2 cups chicken broth 4 cups stemmed, torn and rinsed kale 1/4 cup dried cranberries salt and pepper to taste 1/4 cup sliced almonds DIRECTIONS Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving. BEAN AND KALE RAGU: INGREDIENTS 1 teaspoon olive oil 1 onion, chopped 1 pound kale, stems removed and leaves coarsely chopped 1 (14 ounce) can diced tomatoes with green chile peppers 2 cloves garlic, minced 1 1/2 cups water 2 bay leaves 1/4 teaspoon ground cumin 1 teaspoon onion powder 2 (15 ounce) cans canned cannellini beans, drained and rinsed 1 tablespoon chopped fresh oregano 1 teaspoon chopped fresh basil salt and ground black pepper to taste DIRECTIONS Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes. Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste. PORTUGUESE KALE SOUP: INGREDIENTS 1/2 pound dried white pea beans 1/2 pound chorizo sausage, thinly sliced (soy chorizo optional) 1 pound beef soup bones (soy bacon for base can be substituted) 1 quart water 1 medium head cabbage, chopped 2 bunches kale - rinsed, dried and chopped 5 potatoes, peeled and cubed 1 quart hot water or as needed salt and pepper to taste DIRECTIONS Soak beans in twice their volume of water 8 hours or overnight. In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour. Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper. Susan Powter Filed under: |
Flying virgin, what it takes, a conjugal visit, go to, have a look....
Susan Powter Filed under: |
One hell of a day, the reason I came back to work, the possibilities endless....
Susan Powter Filed under: |
The other noodle, so simple, so beautiful and two out of three what I'm making tonight.....
Mushroom Soba Salad 1 tablespoon sesame seed 1 teaspoon sesame oil Assorted mushrooms, generous amount Fresh giner (to taste) julienned 1 carrot 2 tablespoons mirin 2 tablespoons soy sauce 1 teaspoon wasabi paste Water chestnuts (generous amount) drained thickly sliced Directions: Cook noodles according to packet directions. Drain well and set aside Heat fry-pan and toast sesame seeds. Set aside Heat oil over medium heat and add mushrooms and ginger cook for 2 minutes. Remove from heat and set aside Peel carrot cut into long ribbons Mix wasabi, mirin and soy sauce together well Place noodles, mushroom mixture, carrot and water chestnuts in a large bowl. Drizzle with dressing and toss to combine Sprinkle with sesame seeds and serve immediately. Japanese Soba Noodles: 10 ounces soba noodles (buckwheat noodles) 3 cups dashi 3/4 cup soy sauce 1/3 cup mirin 2 teaspoons sugar (optional) 2 ounces dried bonita flakes tied in cheesecloth 3 sheets toasted nori 1-2 tablespoon grated ginger 1-2 tablespoon grated horseradish 1/2 cup finely chopped green onion 1/2 cup finely grated daikon radish Directions: Bring pan of salted water to a boil; add soba noodles; cook 5 minutes. Add some cold water, then bring to a boil again, then cook until tender Drain noodles and rinse in cold water Arrange noodles on serving plates Bring dashi, soy sauce, mirin, and sugar to a boil and cook for 2 minutes Add bonito flake bundle and remove from heat; allow to steep for 20 minutes, then remove Cool sauce by placing pan in ice Cut toasted nori sheets into thin narrow strips and sprinkle over noodles Serve noodles with mounds of ginger or horseradish, green onion, daikon, and individual bowls of sauce To serve, mix in either ginger or horseradish, in addition to green onions, daikon into the noodles at the table, then dip noodles into the sauce Soba Noodle Salad: Ingredients: 8 ounces shrimp (optional) , peeled and deveine 8 ounces soba noodles 2 cups chicken or veggie stock 1/4 cup soy sauce, to taste 1/4 cup mirin 2 teaspoons sugar (optional) 1/2 teaspoon instant dashi stock 2 scallions sliced Directions: Cook soba in boiling water for 4-5 minutes until done. Meanwhile heat stock, soy, mirin, sugar, dashi to boil in a saucepan. Add shrimp, cook for 2 minutes until cooked through. Drain soba, divide between 2 bowls pour shrimp and soup over noodles, top with scallions, serve Japanese Cucumber Salad: Ingredients: 2 cups thinly sliced cucumbers (Japanese, English, or regular) 1/2-1 teaspoon salt (to taste) 1/4 teaspoon pepper 1 tablespoon sugar (or slightly less honey) 1 tablespoon soy sauce 1/4 cup rice wine vinegar 1 teaspoon seasame oil 2 teaspoons sesame seeds Directions: If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons. In a large bowl, combine cucumbers, salt and pepper, mix well. Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix. Let marinate for 20 minutes before serving. Adjust seasonings before serving. Enjoy! Filed under: |
Flying virgin, an afternoon stroll, the kind of sunflower I would be...
Susan Powter Filed under: |
Roasted Tomatillo Salsa with Dried Chiles
1 lb of tomatillos, dehusked, washed and halved olive oil 1 cup of chiles (you can use dried chipotles, dried moritas, dried pasillas — experiment!) salt ********* 1. Drizzle a little olive oil onto a saute pan and heat it up. Place the tomatillos in the pan and roast until their skins turn brown. Remove from the heat and set aside. Clean the pan. 2. Clean the dried chiles with a damp towel. Using a paring knife, make a slit down the center and take out the veins, seeds and the stem. 3. Throw the chiles onto the pan and roast until the skins start to turn black. Remove from the heat and place into a bowl. 4. Cover the chiles with water and soak for about 20 minutes. Drain and put into a food processor. 5. Add the tomatillos to the food processor and a dash or two of salt. Process until smooth. Serve! Note: I always use gloves when handling chiles to avoid skin irritation! Pinto Bean Salsa Salad Dressing: 1 small clove garlic 1½ limes, juiced (about 3 tablespoons) 2 teaspoons kosher salt ¼ teaspoon chili powder ¼ cup extra-virgin olive oil Salad: 1 (15-ounce) can pinto beans, drained and rinsed 1⅓ cups fresh corn kernels (from about 2 ears) 1 orange or yellow bell pepper, seeded and diced ½ small red onion, finely chopped (about ¼ cup) Kosher salt Freshly ground black pepper 1 cup cherry tomatoes, halved 1 small Hass avocado, halved, seeded and diced ¼ cup chopped fresh cilantro, leaves and stems Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream. For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve. Blueberry Salsa Salad For this deliciously different salad, top mixed greens with a sweet-tart fruit medley seasoned with onion and cilantro. Ingredients: 2 cups fresh blueberries 1 medium red apple, diced 1 large navel orange, peeled, sectioned and chopped 1/2 cup finely chopped sweet onion 1 to 2 tablespoons minced fresh cilantro 1/4 cup red wine vinegar 3 tablespoons unsweetened apple juice 2 tablespoons sugar 2 tablespoons olive oil 1/4 teaspoon salt 1 package (5 ounces) spring mix salad greens 1/2 cup crumbled blue cheese (optional) Directions: In a large bowl, combine the blueberries, apple, orange, onion and cilantro. In a small bowl, whisk the vinegar, apple juice, sugar, oil and salt; drizzle over fruit mixture and toss to coat. Let stand for 10 minutes. Divide salad greens among six serving plates. Using a slotted spoon, arrange blueberry salsa over greens. Drizzle with dressing left in bowl. Sprinkle with blue cheese. New Potatoes, Crispy Salami & Watercress Salsa Verde New potatoes Salami Slices (optional) cut into strips 3 spring onions, finely shredded For the salsa verde 50g watercress 2 cloves garlic 10 anchovy fillets (the brown, salty kind) 1 tablespoon red wine vinegar Juice of 1/2 small lemon Extra virgin olive oil 1 small handful capers 1 small handful cornichons (baby gherkins) 1 small handful each basil leaves, parsley leaves and mint leaves 1 tablespoon wholegrain mustard - Cook the potatoes until just tender, drain and set aside in a serving dish. - Add the salami slices to a hot, dry pan and cook until crispy. Drain on kitchen paper. - Add the garlic, watercress, herbs, anchovies, cornichons and capers to a blender and pulse to a coarse paste. You can do this by hand if you like, or with a pestle and mortar. Add the lemon juice and/or mustard to loosen if necessary so you can blend it properly. Decant into a bowl and add any remaining wet ingredients, loosening it with the oil to the desired consistency. I left mine quite paste-like this time. - Add some salsa verde to the potatoes, mix in the salami and sprinkle over the onions. Filed under: |
The best in town, lovely scalloping, what a body needs, a moment in the coffee shoppe.....
Susan Powter Filed under: |
Just before the show, a one-woman show with a life changing message, the greatest common denominator, X-out what’s not working for what absolutely does… The Lifstyle Exchange Program Summer sale is over in a week, the time is now....
Susan Powter Filed under: |
Your whole world can change, three months, this is the time, before it hits you and it will, unless you do it now....
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Organic Frozen corn and, you get a whole lot of corn relish…..
Sweet pickles Pimento Vinegar Salt… Peppered corn relish: Green and red bell pepper Vinegar red wine…. Combo corn relish… Green bell pepper Onion Pimientos White or cedar vinegar Celery seed Salt Mustard seed Red pepper sauce…. And, add black beans to any or all of the above…. Some corn relish for you… Susan Powter Filed under: |
Help my videos have been hijacked by video ads? Out of nowhere and, I knew nothing about it so get to the bottom of it tomorrow I will meantime, continued must go up and it will....
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What just
Happened Trying to Upload What should Have been What will Be tomorrow When I Put it up.... Continued The blog Till then What the Hell happened Blip? Fix it Boys, I've got Blogs to Blog... Susan Powter |
   
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