Tag Archives: kale

Lentils with Kale and Shrimp

6 Mar

this was amazingly delicious!    can’t wait to make it again!

 

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* 1 cup lentils
* 1 pound shrimp, peeled and deveined
* 1 bunch kale, ends trimmed and cut into ribbons
* 1 cup cherry tomatoes, halved or quartered
* 2 cloves garlic, minced
* 2 Tbs. Herbs De Provence
* 1 pinch crushed red pepper
* 3 Tbs. extra-virgin olive oil
* juice from half a lemon
* 1/4 cup chicken stock
* 1/2 tsp coarse salt
* 1/2 tsp freshly ground pepper

 

 

Cook the lentils in boiling water until tender, 25 minutes. Drain, if necessary.

On a plate, toss the shrimp with the Herbs De Provence and crushed red pepper.

Heat 2 Tbs oil in a medium skillet over medium-high. Arrange the shrimp in a single layer and sear for 2 minutes. Flip and sear 30 more seconds. Remove from pan and set aside.

Add the chicken stock and deglaze the pan. Scrap up the good browned bits on the bottom of the pan. Once the liquid has mostly absorbed, add the garlic and bloom for 30 seconds. Add the kale and cherry tomatoes; saute until wilted, 1 minute.

To the pot with the lentils, add the kale mixture and seared shrimp. Taste and season with salt and pepper, accordingly. Drizzle with remaining oil and spritz with lemon. Toss together and serve!

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angry shrimp

4 Jul

sometimes its nice to cook something with a bunch of different ingredients… this was one of them… pumpkin seeds, raisins, cherries…  with shrimp and kale… YUM lots of good stuff in this one

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angry shrimp

adapted from epicurious

INGREDIENTS

  • 2 tablespoons pumpkin seeds
  • 1/2 cup golden raisins
  • 2 tablespoons olive oil, divided
  • 3/4 cup diced white onion
  • 1/4 cup dried cherries, chopped
  • 2 teaspoons chili powder
  • 4 teaspoons chopped garlic, divided
  • 1/2 teaspoons ground cumin
  • 20 ounces low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 pounds medium-large shrimp, peeled and deveined, thawed if frozen
  • 1 tablespoon orange zest
  • 6 cups kale, stems removed, chopped
  • 3 cups cooked brown rice

PREPARATION

In a small pan over high heat, toast pumpkin seeds, stirring constantly, until lightly brown, 1 to 2 minutes. In a food processor, puree raisins and 1/4 cup water 1 minute. In a large pan over medium heat, heat 1 tablespoon oil. Add onion; cook until translucent, 5 minutes. Stir in raisin puree, cherries, chili pepper, 1 teaspoons garlic and cumin; cook 1 minute.  Add broth and bring to a boil, then reduce heat and simmer. In a bowl, dissolve cornstarch in 1 tablespoons cold water. Gradually add cornstarch mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes. Add shrimp; cook until pale white, 5 minutes. Stir in zest; season with salt and pepper. Transfer to a bowl and set aside. In pan, heat remaining 1 tablespoons oil. Cook kale and 3 teaspoons garlic, stirring, until kale starts to wilt, 3 to 5 minutes. Strain juices and combine with rice. Divide rice mixture, shrimp and seeds among 6 plates.

Butternut Squash Quinoa with Kale, Cranberries, Walnuts and Goat Cheese

31 Jan

we had gotten a butternut squash in our veggie box — squash is always tricky since husband claims he doesn’t like squash. This was utterly delicious though! there was a great combination of ingredients.. even husband liked it!

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Butternut Squash Quinoa with Kale, Cranberries, Walnuts and Goat Cheese
adapted from stuckonsweet

INGREDIENTS
1 small/medium butternut squash, diced
1 or more large leaves of kale, stem removed
½ cup cranberries
¼ cup walnuts, toasted
¼ cup crumbled goat cheese
1 cup quinoa
2 cup chicken stock
olive oil
salt and pepper

INSTRUCTIONS
Prepare Quinoa according to package direction. Use chicken stock instead of water to add flavor. Cool completely.
White quinoa is cooking, add a few drizzles of olive oil to a saute pan and place over medium heat. Add diced butternut squash and saute until tender, about 10-12 minutes. Remove from pan and let cool.
In the same saute pan add a little more olive oil and the kale. Wilt slightly, 1-2 minutes, you want the kale to still be slightly crunchy. Remove from pan and roughly chop. Set aside to also cool.
Again, in the same pan add walnuts, no olive oil is necessary. Toast for a few minutes on low heat – careful not to burn! Remove from pan and let cool.
Add all of the cooled ingredients along with the cranberries, goat cheese, a little salt and a little pepper, and gently mix.

Italian Sausage and Kale Pasta

21 Jul

This was a really yummy option for a quick weeknight dinner.

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Italian Sausage and Kale Pasta
adapted from nutmegnanny

INGREDIENTS:
1 pound pasta
Kosher salt, to taste
1/2 cup shredded Parmesan cheese, divided
1 package chicken sausage, sliced
2 tablespoons olive oil, more will be needed later
1 small yellow onion, diced
1 cup halved cherry tomatoes
2 cups chopped kale
3 cloves garlic, minced
1/3 cup minced fresh basil

DIRECTIONS:
Fill a large pot with water and set over high heat. Once the water is boiling add in a heavy pinch of kosher salt and pour in pasta.

Cook the pasta according to box directions, drain, add back to the pot, drizzle with a little olive oil and stir in 1/4 cup Parmesan cheese. Set aside until you are ready to combine with the meat mixture.

While the pasta is cooking start making your sausage mixture.

In a large skillet brown sausage

Add 2 tablespoons olive oil to the sausage pan and add in onions and tomatoes. Sauté for a few minutes until the onion and tomato starts to soften.

Add in kale and sauté until the kale is soft. Add garlic to the pan and cook for 30 seconds until the garlic is fragrant.

Pour in pasta and stir to combine. If the mixture is dry drizzle on a little more olive oil and stir in basil. Sprinkle the top with remaining Parmesan cheese and serve hot.

Goat Cheese Lemon Pasta with Kale

12 Apr

Kale was on sale at the grocery store and looked pretty good so I grabbed a bunch. This came out really good and was quick to make!

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Goat Cheese Lemon Pasta with Kale
adapted from twopeasandtheirpod

ingredients:
1 box pasta pasta
1 tablespoon olive oil
1 medium shallot, diced
2 cloves garlic, minced
Dash of crushed red pepper flakes
Zest of 1 large lemon
Juice of 1 large lemon
1 small bunch kale (about 5 cups), coarsely chopped, stems removed
5 ounces goat cheese
Salt and black pepper, to taste

directions:
1. Bring a large pot of water to boil. Salt the water and cook pasta according to package directions.

2. In a large skillet, heat the olive oil over medium-high heat. Add the shallot and garlic. Cook until tender, about 4-5 minutes. Add a dash of crushed red pepper flakes. Stir in the chopped kale. Stir and add the lemon zest and lemon juice. Cook until kale leaves are wilted and tender.

3. Carefully drain the pasta. Return to pot. Crumble the goat cheese over the hot pasta and stir until creamy. Add the kale/lemon mixture. Season with salt and black pepper, to taste. Serve immediately.

Slow Cooker Quinoa, Chicken and Kale Soup

4 Mar

I ran across this recipe and thought it sounded really good. Made sure I had all the ingredients and threw it in the crock one of the days we were all home for a snow day! Husband and munchkin #1 really like this. I on the other hand found it somewhat bland and in need of something I quite couldn’t put my finger on 🙂

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Slow Cooker Quinoa, Chicken and Kale Soup
adapted from cookingclassy

Ingredients

1 1/4 lbs boneless skinless chicken breasts (raw)
1 1/4 cups chopped yellow onion (1 medium onion)
1 cup chopped celery (about 3 stalks)
4 cloves garlic, minced
2 Tbsp extra virgin olive oil
1 cup dry quinoa
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
4 (14.5 oz) cans low-sodium chicken broth (7 cups)
Salt and freshly ground black pepper, to taste
1 (15.5 oz) can Cannellini beans, drained and rinsed
4 cups packed kale, roughly chopped (thick ribs chopped and discarded)
2 Tbsp fresh lemon juice
Finely shredded parmesan cheese, for serving

Directions

Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil. Add thyme and rosemary and pour in chicken broth. Season with salt and pepper to taste. Cover and cook on HIGH 3 1/2 – 4 hours or LOW 7 – 8 hours.
Shred chicken with two forks in slow cooker. add in beans, kale, quinoa and lemon juice, then cover and continue to cook on HIGH heat another 30-40 minutes until kale and quinoa have reached desired doneness. Serve warm topped with parmesan cheese.

Bean and Chicken Sausage Stew

22 Oct

I think I’ve found a way to cook chicken sausage that tastes good – sauté it! I had very low expectations for this recipe. Usually when I look at reviews for recipes from real simple they have mediocre reviews. And the very few I’ve tried have been blah….. This recipe surprised me it came out good! I served with some garlic toast.

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Bean and Chicken Sausage Stew
adapted from real simple

Ingredients
1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
1 can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces
kosher salt and black pepper

Directions
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
Stir in the garlic and cook for 2 minutes more.
Add the beans, broth, and tomatoes and their liquid and bring to a boil.
Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

Turkey chili with kale

13 Oct

Kale showed up in our fresh box a few weeks ago (yes, I’m very behind in posting) we hadn’t had chili in awhile so I decided to try this recipe! Glad I did it was delicious! Yum!

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Turkey Chili with Kale
adapted from the kitchn

Olive oil
1 1/3 pounds ground turkey
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon chili powder
1 1/2 tablespoons cumin
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
2 tablespoons tomato paste
2 14.5-ounce cans diced tomatoes
1 15-ounce can black beans, rinsed and drained
1 cup frozen corn kernels
1 1/4 cups chicken broth
1 small bunch kale, tough stems removed and roughly chopped

Heat a splash of olive oil in a large stock pot or Dutch oven over medium high heat. Add the turkey, season with salt and pepper, and cook, breaking apart into crumbles with a wooden spoon, until cooked through, about 6 to 8 minutes. Remove meat with a slotted spoon and set aside.

If you want to pour off some of the remaining fat, you can. But leave enough to coat the bottom of the pot. Reduce the heat slightly and add the onions and garlic, season with salt and pepper, and cook for about 5 minutes, until softened. (If you use a green pepper, add it here with the onion.) While the onions and garlic are cooking, combine the brown sugar, chili powder, cumin, oregano, salt, and pepper in a small bowl, mixing with a fork.

Add the spice mixture and tomato paste to the onions and garlic. Cook for about a minute, stirring to combine the paste with the spices. Add the tomatoes and stir, picking up any brown bits from the bottom of the pot.

Raise the heat to medium and add the meat, beans, corn, and chicken broth to the pot. Bring the mixture to a simmer, then lower the heat, cover, and cook for 20 minutes. Add the kale and continue cooking, covered, for about 15 more minutes.

Roasted Tomato, Kale and Feta Pizza

1 Nov

hurricane sandy came and left a trail of destruction here. We were lucky. We lost power for 2.5 days… Others weren’t so lucky. The jersey shore I grew up with is no longer 😦

I made this well before the storm just didn’t have time to post it. We got some kale in the csa and I had picked up some tomatoes at tj’s so this seemed like the perfect use for them. I let it sit in the oven a little too long. But it was still eh. And a little more involved than I like a pizza to be.

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Roasted Tomato, Kale and Feta Pizza
adapted from Annie’s eats

INGREDIENTS

For the tomatoes:
4-5 medium tomatoes
Olive oil
Pinch of sugar
Kosher salt and freshly ground pepper

For the pizza:
2 tbsp. plus 2 tsp. olive oil, divided
2 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups kale leaves, stemmed and roughly chopped
1 ball pizza dough
2 oz. mozzarella, shredded*
3-4 oz. crumbled feta cheese

DIRECTIONS
To roast the tomatoes, preheat the oven to 300˚ F. Line a baking sheet with a silicone baking mat or parchment paper. Slice the tomatoes into about ½-inch thick slices. Lay the slices in an even layer on the prepared baking sheet. Drizzle lightly with olive oil, sprinkle with a pinch of sugar, and season with salt and pepper. Bake for 50-60 minutes, carefully flipping the slices halfway through baking, until roasted and slightly browned. Transfer the tomatoes to a plate lined with paper towels, layering if needed. Refrigerate at least a few hours to drain excess liquid from the tomatoes.

In a small skillet, combine 2 tablespoons of the olive oil with the garlic and red pepper flakes. Warm over low heat for about 10-15 minutes to infuse the oil with the flavors of the spices. Set aside.

In a medium skillet, heat the remaining 2 teaspoons of oil over medium-high heat. Add the kale to the pan and cook, stirring occasionally, just until the leaves are wilted. Remove from the heat and set aside.

To make the pizza, heat the oven to 500˚ F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the dough with the garlic-red pepper oil. Sprinkle the shredded mozzarella over the dough. Layer with the wilted kale, roasted tomato slices, and feta.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.

Pasta with Kale, Capers, Dried Cranberries, Toasted Garlic, & Feta

15 Oct

We got some kale in the csa last week, just as this recipe was posted. It looked interesting so I decided to try it! Glad I did! It was delicious! Definitely try this one!

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Pasta with Kale, Capers, Dried Cranberries, Toasted Garlic, & Feta
adapted from two peas and their pod

ingredients:
1/3 cup extra-virgin olive oil
1 head garlic, cloves peeled and thinly sliced lengthwise
1 medium red onion, finely chopped
1/2 cup dried cranberries
1 large bunch of kale, stems removed and leaves coarsely chopped
1/2 cup water
3/4 teaspoon salt
3/4 teaspoon black pepper
1 pound spaghetti or other pasta(we use whole wheat)
1/3 cup capers
1 1/2 cups crumbled feta cheese

directions:
1. Heat olive oil in a heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain. Cook onion in the remaining oil over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add dried cranberries and cook until plumped, about 1 minute.

2. Add kale leaves into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes.

3. Meanwhile, cook pasta in a pasta pot of boiling salted water until aldente. Reserve 1 cup pasta-cooking water and drain pasta.

4. Toss pasta with kale, capers, and 1/2 cup pasta water. Season with salt and pepper. Sprinkle feta cheese and garlic chips over the pasta dish and serve warm.