Sausage, Kale, and Potato Soup

Sausage and kale is a magical combination. If you haven't gotten on the kale bandwagon and you're looking for a nice introduction, this soup might just be your ticket!

Notes: Use the fat from the sausage to cook the shallots, garlic, and potatoes. My sausage didn't have that much fat on it, so I took the sausage out with a slotted spoon to leave more fat in the pot. If you're has more fat, then you can pour the sausage out onto a plate. That should still leave enough for the veggies.

I like the Yukon gold potatoes because they stay firmer in the soup. If you want to use other potatoes, you might want to add them at the same time you add the kale.

Ingredients:
1 pound ground sausage (I used mild, but you could use hot if you want)
32 oz (4 cups) of chicken stock or water
1 pound small Yukon gold potatoes
2 large bunches of kale
2 shallots (or one small onion)
3-4 cloves of garlic
1 small bunch of rosemary
Salt and pepper for seasoning

Directions:

Slice the potatoes, mince the garlic and rosemary, dice the shallots, and thinly slice the kale.

Heat a large stock pot on medium-high. Add the sausage and crumble it. Cook until no pink remains. Remove the sausage from the pot either with a slotted spoon or by pouring it out onto a paper towel lined plate (see notes). Set aside.

Cook the onions, garlic, and potatoes until the shallots just get tender and potatoes are semi-tender. Return the sausage to pot. Stir in the kale until all the leaves are coated. Add in the rosemary. Pour in the chicken stock. Season with salt and pepper.

Bring the soup to a boil and then reduce to a simmer. Simmer for at least 30 minutes. Make sure the potatoes are tender before you serve. Enjoy!

Slow Cooker Ham and Bean Soup with Kale

Well, the snow just keeps piling up and I am OVER IT. I'm officially going on record as anti-snow. It may be pretty when it's falling, but once you've dealt with it for weeks on end, it loses its charm.

Since winter won't quit, neither will my winter comfort recipes. It was time to break out the slow cooker again for some soup.

Notes: The slow cooker is a winner again! This soup is hearty and exactly what you need on a cold winter night.

I used canned beans, but you could used dried beans as long as you soak them the night before. You can add those to the slow cooker with the other ingredients. Canned beans will fall apart if you cook them for 8 hours.

On ham hocks: you'll find them in the meat section of grocery store with the large hams and ham steaks. I would have liked a smoked one, but I couldn't find one. The one I got was a "country" ham hock, so it was salted. If you get one of these, DON'T add more salt to the soup. I used 1 tablespoon of cajun seasoning and my soup was a bit on the salty side. I'd err on the side of caution and use your favorite salt-free seasoning. A nice mix of cumin, paprika, and garlic powder would be a good. Use some red pepper flakes if you want some spice. You can always add salt if you need to.

Ingredients:
2 15 oz. cans of cranberry beans or pinto beans
1 ham hock
5-6 celery stalks
5-6 carrots
3-4 cups of unsalted chicken stock
1 onion
1 small bunch of kale (I used Lacinato)
Seasonings of choice (easy on the salt, see note)

Directions:

Peel and slice the carrots. Slice the celery. Dice the onion. Put the onion in the bottom of the slow cooker and place the ham hock on top of them. Add in carrots, celery, and stock. Season to taste. Set the slow cooker for 8-10 hours on low.

When there is an hour left of cooking time, rinse and drain the beans and add them to the slow cooker. Remove the bones from the ham hock and break up the pieces of meat, discarding the fat and skin. Once the time is up, thinly slice the kale and stir it in. Let sit for 5 minutes and serve.

The slow cooker: the number one chill killer! Enjoy!

Roasted Kale and Mushroom Risotto

The weather has not been cooperating with my desire for it to be fall. So, I thought I would make some warm and cozy risotto to just pretend. It made me hot while I was cooking, but it was worth it.

Notes: This turned out great. I wanted a deeper flavor so I decided to roast the kale and mushrooms first. I should have cooked the kale a little longer because I like it on the crispy side, but it was still delicious.

You may need to add some water to your stock if it gets too low and your rice isn't finished. Just keep a measuring cup next to your stove while you're cooking for easy access.

If you want to time the mushrooms and kale together, wait to put them until you're halfway through the risotto cooking time.

Wondering if your rice is done? Taste a grain or two! If it's still crunchy, you need more time.

Ingredients:
1 1/2 cups uncooked arborio rice
1 pint of mushrooms (baby portobellos, shitakes, or oysters)
1 bunch kale leaves, cleaned and stemmed
4-5 garlic cloves
1 small bunch sage leaves
2 tablespoons butter
1 teapsoon olive oil
4 cups stock or water
Salt
Pepper

Directions: Heat the oven to 400.

Heat the stock or water on medium-low. Mince the garlic and chop the sage. Melt the butter in a large skillet and add in the garlic and sage. Cook for just a minute and then pour in the rice. Toss the rice to coat it with the butter and then add 4 ladles of stock. Season with salt and pepper. Stir occasionally. Continue adding ladles of stock (2 at a time) until the amount of rice doubles in size and it starts to absorb the stock more slowly. It takes about 30-40 minutes.

While the risotto is cooking, thinly slice the mushrooms and kale. Put them on separate baking sheets. Toss the mushrooms with salt, pepper, and olive oil. Season the kale with salt and pepper. Put them in the oven for about 10-15 minutes each until the mushrooms start to brown and the kale starts to get crisp. When they're done, add them to the risotto and let everything finish cooking together.

Enjoy!

Q.E.D.: Kale, Sausage, and Mushrooms Over Rosemary Polenta

You remember my affinity for kale and sausage.

I was thinking about polenta the other day and I decided it would taste great with some kale and sausage on top of it. I was not wrong.

Notes: "Polenta" is the Italian word for cooked cornmeal. If you like grits (and you should), you'll like polenta.

If I had to do it over, I think I would finely chop some spinach, saute the mushrooms, and just stir it all into the polenta, but this is crazy good.

You can bake, fry, or grill leftover polenta. I had some leftover and I'm going to try baking it, so I'll let you know how it turns out.

Want a vegetarian version? Leave out the sausage. You can make it as is or add some more mushrooms.

Ingredients:
1 lb kielbasa
1 large or 2 medium bunches of kale, cleaned and stemmed
2 pints shitake mushrooms
1 quart water or stock
1 cup cornmeal
3 tablespoons butter
1 small bunch fresh rosemary
Salt
Pepper

Directions:

In a large sauce pan or stock pot, bring water or stock to a boil.

While you're waiting for it to boil, clean and slice the mushrooms and slice the sausage. Chop the kale into bite-sized pieces. Mince the rosemary.

Heat a large skillet on medium high. Add in the sausage and cook for a few minutes until it gives off a little fat. Add the mushrooms and cook a few more minutes. Add in half the minced rosemary. Add in the kale and saute until the kale is dark green and tender.

When the water or stock is boiling, whisk in the cornmeal and turn the heat back to medium-low. Whisk frequently until the mixture is thickened (the consistency of grits or oatmeal). Add in the other half of the rosemary and season with salt and pepper. Stir in the butter.

To serve, spoon polenta into the bottom of a wide-mouthed bowl and top with kale mixture. Enjoy!

Meatball Sandwiches with Brown Butter Kale

I know, there's no sandwich in that picture. I decided at the last minute that I just wanted the meatballs. Scott assured me that the sandwiches were good.

Now, meatballs.

People have a lot of theories about how to make a good meatball. For me, it's all method. What do you really want out of meatball? You want a tender, flavorful meatball bathed lovingly in sauce, right? Does that mean you fry the living daylights out of it or bake it into a hockey puck? No, it does not. It means you steam it.

That's right, I said steam it.

The only downside to steaming is that you don't get the pretty brown crust on the outside. But, look, do you want the meatball to be tender or do you want it to be pretty? It's going to be bathed lovingly in sauce anyway, so you won't be able to see the color! Trust me on this one. If you want a melt-in-your-mouth meatballs, steam them.

Notes: The only reason this isn't Q.E.D. is because you have to give the meat about 10 minutes to come to room temperature. Otherwise, meatballs are just not that complicated.

You want a decent fat content in these (they're meatballs, not a salad). I like a meatball mix with beef, pork, and veal. I couldn't find that in the store today, so I just got beef and pork.

Use your favorite cheese on the sandwiches. Provolone is a favorite for cheesesteaks in Philly, so we went we that.

If you feel bad about eating meatballs, just serve it with kale and it will make you feel better.

Ingredients:
1/2 pound ground beef, chuck, or sirloin
1/2 pound ground pork
1 cup panko bread crumbs
2 tablespoons of herbs de provence
Salt
Pepper
1/3 cup grated parmesean cheese
3-4 tablespoons milk
1 bunch kale
4 tablespoons butter
Hoagie rolls
Provolone cheese
26 oz. jar of your favorite marinara sauce (or homemade!)

Directions:

Heat the oven to 400. Take the meat out of the fridge and let it sit for about 10 mintes.

While you're waiting, thinly slice the kale. Add the bread crumbs, herbs, and parmesean cheese to a large bowl. Stir them together just to mix them evenly. Slice open your hoagie rolls.

Add water to a large skillet (just enough to cover the bottom of the pan). Heat it on medium. You want the water to simmer, not boil.

Add the meat and the milk to your bowl. Season with salt and pepper. Mix the meat into the dry ingredients. You don't want to knead it like dough, so use a gentle touch. Just make sure everything is evenly mixed.

Roll the mixture into 1 1/2 inch balls and put them in your simmering skillet. Put the lid on it and steam the meatballs for 25 minutes.

When the meatballs are done, pour off any excess liquid. Pour the sauce over the meatballs and put the lid back on. Turn the heat back to medium-low and let the meatballs simmer in the sauce.

While the meatballs are simmering, add the butter to another skillet and heat on medium-high. When the butter browns and starts to smell nutty, add in the kale. It'll pop and crackle, but don't worry. Toss the kale in the butter for about five minutes until it's wilted and emerald green. Season with salt.

Right before you put the kale in the pan, put your hoagie rolls on a baking sheet and put a slice or two of provolone inside. Heat in the oven for 5 minutes until the cheese melts and the bread toasts. Nestle your meatballs and sauce into the rolls and enjoy!

Q.E.D.: Smoked Sausage and Kale (with Veg. Option)

If you've been following this blog at all, you'll know that I love kale. It's my new favorite green. The more dishes I can make with kale, the better. And if they're fast, even better.

Pictured here with crostini

During the semester, my days can be really long. One those days, you need a fast meal. And if you don't always like to eat your dinner out of paper bag, you need a go-to meal that you don't feel bad about eating. Enter sausage and kale.

The great thing about kielbasa (other than that it's delicious) is that it's already cooked, so it's a fast prep. Plus it provides all the (minimal) fat and flavor you need to saute your kale. It's a one-pot meal that's fast, easy, and delicious.

Notes: If you wanted to make a vegetarian version of this dish, you could use pressed tofu that was seasoned like sausage. You could season it with some cumin, salt, black pepper, and fennel seed and produce a pretty similar flavor. You'd need to make sure that the tofu gets a little crispy in the pan, so you might have to add some olive oil.

You think two ingredients can't make an awesome dish? Just give it a try.

Ingredients:
1 pound of smoked kielbasa
1 bunch of kale, stemmed and cleaned
Salt
Pepper

Directions:

Heat a non-stick skillet over medium-high heat. Diced the kielbasa (or tofu) and add it to the pan. Saute until the sausage is heated and starts to get brown and crispy on the outside.

While the sausage is heating, thinly slice the kale leaves. Once the sausage starts to brown, add the kale to the pan and season with salt and pepper. Saute until the kale is dark green and tender. Serve and enjoy!

Q.E.D.: White Bean, Mushroom, and Kale Crostini

No one ever said that a Q.E.D. meal can't look and sound impressive. Quick need not equal boring!

Notes: I loved everything about this dish. It's fast, it's delicious, it's hearty, and it's pleasing to the eye. I allotted 3 pieces of bread per person, so if you need to feed more people, just keep that in mind.

This could easily be made into an appetizer if you used a small baguette. If you end up with leftover kale and mushrooms, you could mix them with rice or pasta and have a different meal the next day.

If you don't have an immersion blender or a food processor, you could just mash the beans with a fork or leave them whole and add them to the mushroom kale mixture.

Ingredients:
6-8 slices of sourdough bread
1/2 lb mushrooms
1/2 bunch kale leaves, de-stemmed
1 15 oz. can white beans
1 tablespoon cumin
1 1/2 teaspoons dried dill
Salt
Pepper
Olive Oil

Directions: Heat the oven to 350.

Thinly slice the mushrooms and kale. Drain and rinse the beans.

Put the beans in a pot with just a small amount of water and heat on medium. Season them with the dill.

Heat a skillet on medium-high and add a tablespoon or so of olive oil. When it's hot, add in the mushrooms and saute until they start to brown. Season them with the cumin and stir. Add the kale to the mushrooms and stir to combine. Season the mixture with salt and pepper and turn the heat to low.

Put the slices of bread on a baking sheet. Brush them with olive oil, season with salt and pepper, and bake for 5 minutes.

While the bread is toasting, use an immersion blender or food processor to puree the beans into a smooth mixture.

When the toasts are done, spread on a layer of beans and top with mushrooms and kale.

Enjoy!

Rosemary Apple Roasted Chicken with Kale Cauliflower Mash

Julia Child once said that the test of a great cook is a good roasted chicken. I have never roasted a whole chicken before. If I am to be a good cook in the eyes of Julia, then I suppose it is time to pass that test.

Notes: I have never understood why people insist on stuffing the cavity of a chicken with onions or lemons. I honestly have never been able to taste them. Since people pair pork and apples together, why not apples and chicken? I thought it was good, though I wouldn't claim to be able to taste the apples.

There's no big secret to roasting a chicken. People think you have to tie it up with twine and brine it and such. I mean, if you did brine it, I'm sure it would be delicious, but there's no need to fuss. If you ask me, only four things are essential: salt, pepper, butter, and a rack. And by "rack" I mean something with holes in it that you can set down inside a roasting pan. I use one of my stainless steel cookie cooling racks. Again, think about how long people have been roasting meat -- long before Crate and Barrel was telling you that you needed a special pan. My biggest fear about whole chickens are the innards, but nowadays the giblets are all packaged together in an envelope and stuffed in the cavity. You just pull out the envelope and either toss it or use the giblets however you please.

For me the hardest part is carving the chicken. In my kitchen, the butchering starts after the cooking is over. Carving a bird just takes practice.

So I finally made a dish with cauliflower. There are very few foods I dislike and until tonite cauliflower was one of them. But mashed cauliflower was quite good. I did not originally puree the cauliflower and kale together, but I did it later. I forgot that cauliflower does not have the starch that potatoes do and so a mere whirl around the Kitchen Aid bowl wasn't going to cut it.

Ingredients:

For chicken:
1 4-5 lb chicken, giblets removed
1 tablespoon butter
3-4 whole sprigs of rosemary
1 apple quartered with the seeds removed
Salt
Pepper

For the mash:
1/2 bunch kale leaves, destemmed
1 head of cauliflower
4-5 sprigs fresh rosemary
1/4-1/2 cup of milk
2 tablespoons butter
Salt

Directions: Heat the oven to 400.

Allow the chicken to come to room temperature (approximately 30 minutes). Line a baking pan with foil (just for easier clean up) and set a rack down inside the pan. Set the chicken on the rack. Season with salt and pepper and rub the outside of the skin with the butter. Put the apples and rosemary in the cavity. Roast for 15 minutes per pound. The chicken will done when (a) a thermometer reads 165-170 in the breast, (b) the juices of the chicken come out clear, and (c) when the leg wiggles easily away from the body of the chicken. When it's done, let it rest for 15 minutes.

When the chicken has about 30 minutes of cooking time left, start the mash. Add a small amount of water to a skillet with a lid and bring it to a high simmer. Break the cauliflower up into florets and place them in the skillet. Put the lid on and steam them until fork tender (about 20-25 minutes). While the cauliflower is steaming, thinly slice the kale leaves and chop the rosemary. When the cauliflower is done, transfer it and the kale to a large bowl. Add in milk, butter, salt, and rosemary and puree with an immersion blender until smooth. Serve just like mashed potatoes.

Enjoy a roast chicken dinner any night of the week!

Quinoa Stuffed Patty Pan Squash

Ever seen a patty pan squash? They look like little vegetable UFOs. I kept passing by them in the store wondering what you do with them. I finally looked it up one day. They taste very similar to yellow squash or zucchini. They're just a different shape, a shape that happens to lend itself to stuffing!

Notes: This would a great dish for entertaining. It looks very impressive and everyone gets their own little bundle of goodness.

This recipe makes more filling than you'll need to serve two. It makes enough to serve four. The filling is great on its own!

Ingredients (adapted slightly from this recipe):
2-4 patty pan squash (depending on how many you are serving)
1 cup quinoa
1 1/4 cup water or stock
3 tablespoons tomato paste
1/4 bunch of kale leaves, cleaned and de-stemmed
1 15 oz. can chickpeas
2-4 tablespoons butter (optional)
Salt
Pepper

Directions: Heat your oven to 375.

Slice the tops off the squash and scoop out some of the innards. Be sure not to poke a hole in the bottom or in the side. Season the cavity with salt and pepper. Place them in a glass baking dish. Thinly slice your kale and drain and rinse the chickpeas.

Bring the quinoa and water to a boil. Turn to medium and simmer for 10-15 minutes until tender. When it's finished, stir in the kale, tomato paste, and chickpeas. Season with salt and pepper.

Scoop the filling into the squash. Put a tablespoon of butter into each squash (squish it into the filling). Replace the squash "lids" and cover with foil. Bake for 25-30 minutes until the squash is tender. Enjoy!

With lid!

Without lid!

Gnocchi Rosa

Remember when I made gnocchi from scratch? I froze half of it to use later. Well, later is now!

This dish is a different take on penne rosa. It has the same basic structure with just a few substitutions.

Notes: The frozen gnocchi worked like a charm. I didn't bother thawing them. They cooked very quickly (not as quickly as fresh, of course), so the hard work of making them from scratch at least gets you a little convenience in the future.

If I had had more time, I would have used a combination of canned tomatoes and herbs to make a fresh tomato sauce, but alas this week was busy. I had a jar of marinara on hand so I just used that. Sometimes you need a little help from the pantry.

I used shitake mushrooms, but you can use your favorite.

This got a big thumbs up from Scott, who has a somewhat less adventurous palate than I do. So if you're looking for dishes to help expand someone's food horizons, give this one a try!

Ingredients:
1 batch frozen (or fresh) gnocchi (see link above for directions)
1 26 oz. jar marinara sauce
1/2 bunch kale leaves, cleaned and de-stemmed
1/2 pound shitake mushrooms
8-10 fresh basil leaves
3 tablespoons butter + 2 more for sauteing
3 tablespoons all purpose flour
1/2 cup milk
1/4 teaspoon red pepper flake
Salt
Pepper

Directions: Put a large stock pot of water on to boil. If you're using frozen gnocchi, take it out of the freezer.

Thinly slice the kale and mushrooms. Chop the basil. Add 2 tablespoons of butter to a skillet and heat on medium-high. When the butter melts, add the mushrooms and kale. Season with salt and pepper and saute until tender.

Move the kale and mushrooms to the sides of the skillet. Add the rest of the butter to the pan. When it melts, add the flour and whisk together. Whisk in the milk and stir everything together. Let the mixture thicken and then add in the marinara sauce and basil. Stir everything together and simmer.

When the water is boiling gently, drop in the gnocchi. When it floats to the top, scoop it out and add it to the sauce. When all the gnocchi is in the sauce, let it warm through for just a minute and then serve.

Enjoy!

Summer Salad Series: Kale Salad with Avocado Lime Dressing

I am sans photo for this summer salad, but I had to share anyway. It's so easy, which makes it perfect for your hottest and laziest summer day.

Notes: When I made the recipe initially, I failed to add the honey and the lime juice was pretty overpowering. You could also use agave if you'd rather. You could use sugar, but you might want to use a little less to start out with and give the dressing a taste. You can always add more.

You can double this recipe to make more salad. This makes enough for one person.

I used red kale, but you can use whatever kale you prefer. Or whatever your store has that day!

Ingredients:
1/4 bunch kale leaves, cleaned and de-stemmed
1 avocado
2 limes
1 tablespoon of honey
Salt
Pepper

Directions:

Slice your avocado lengthwise and remove the pit. Scoop the innards out into a bowl (just use the bowl you plan to eat out of.

In the bowl, mash the avocado. Juice both limes over the avocado and drizzle in the honey. Whisk everything until the mixture is relatively smooth. Season with salt and pepper.

Thinly slice the kale leaves and add them to the dressing. You want to work the dressing into the leaves, so toss it really well (it's OK -- kale is tough, it can take it!). Taste to make sure you have enough salt and pepper.

Serve on a hot day and enjoy!

Quinoa Risotto

Is there anything more comforting than risotto? And if you can make it with brown rice, why not make it with quinoa?

Notes: This is the first time I've tried making quinoa risotto-style and it worked well. I think it even took a little less time than regular risotto does; it may have been 30 minutes rather than the usual 45. Obviously the quinoa won't be as creamy as arborio rice, but it will still be creamier than it would be if you just boiled it.

The new ingredient this time was coconut oil. Now, the jury is still out on whether or not coconut oil is healthy, but it isn't the evil fat that everyone used to think it was. The New York Times has a nice primer on it, if you want to read up. It worked really well for sauteing and I really liked the flavor it gave to the greens.

Ingredients:
1 cup quinoa
4 cups stock or water
1 tablespoon coconut oil (or other fat of your choice)
1/2 bunch of kale leaves, stemmed
1 tablespoon fresh chopped rosemary
2 garlic cloves
Salt
Pepper

Directions:

In a small sauce pan, heat the stock or water to a simmer. Keep it simmering. Rinse the quinoa under cold water and drain. Chop the rosemary, mince  the garlic, and thinly slice the kale.

Add coconut oil to a large skillet and heat on medium-high, add kale, garlic and rosemary. Saute for 30-45 seconds. Add the quinoa and toast for a minute. Add four ladles of stock and stir. Season with salt and pepper.

Allow the quinoa to absorb the liquid and then add more. Add roughly two ladles of liquid at a time whenever the dish starts to look dry. Repeat this process until the quinoa is cooked -- it will be tender and the little grains inside will unfurl like little tails -- it should take about 30-40 minutes.

Serve hot and enjoy!

(Almost) Vegan Gnocchi with Kale and Fava Beans

Ladies and gents, it's time for some fine dining here in the professor's kitchen!

As my cooking skills expand and improve, I find I'm getting pickier about restaurants. Don't get me wrong -- I like simple food. But if I go out to a nice restaurant, I have high expectations. If I plan to pay a lot of money for dinner, I want it to be a meal that I can't make (or make as well) myself.

Case in point: a friend arranged a lovely private dinner at a local eatery for a group of us. The food was, for the most part, quite good. One of the side dishes, however, was supposed to be gnocchi. Trust me, nothing about this dish was gnocchi. I knew I could do better myself, so I started planning this dish.

Notes: This bad boy is a labor of love, no doubt about it. It's great for a weekend or a day off, but don't plan it for week night.

My new ingredient in this dish is fava beans. I've never used them before, but the co-op had some and my curiosity triumphed. They were delicious! They take a little prep work, but they really aren't hard to use. Here is a great run down of how to prepare them. There are really only two steps.

Step one: Remove the beans from their pod.

Step two: Steam the beans in simmering water for about 3 minutes to loosen the outer casing. Remove the beans from the water and let them cool. As they cool, the outer casing will buckle and you'll be able to peel it off, revealing the emerald green bean inside.

Shelled fava beans on the plate

Once they're fully shelled, they're ready to put in whatever dish you want. Soups, dips, or in my case, pasta!

You can prepare the fava beans and the gnocchi ahead of time if you were entertaining with this dish. And boy would it be an impressive meal to show off!

The dish is "almost" vegan because I sauteed everything in butter. But it would be vegan (to my knowledge) if you used coconut oil or a vegan butter substitute. The gnocchi themselves are vegan because I used my chia seeds instead of eggs. They worked great!

I froze half of my gnocchi since I was just making dinner for two. We ended up with almost no leftovers. So I would cook the whole batch if you're cooking for four.

Ingredients for the gnocchi (adapted slightly from Smitten Kitchen's recipe):
2 pounds of Russet potatoes (I uses three large potatoes)
1 teaspoon salt
1 tablespoon chia seeds
3 tablespoons water
1 cup all purpose unbleached flour

Ingredients for pasta:
1/2 bunch of stemmed kale leaves
1 cup shelled fava beans (see notes)
3 cloves garlic
1 1/2 tablespoons fresh chopped rosemary
5 tablespoons of butter
Salt
Pepper

Directions:

Heat the oven to 400 degrees. Bake your potatoes for about an hour until they are fork tender. Let them cool some (just enough so you can handle them) and peel them. Grate the cooked potatoes over the large holes of a box grater or pass them through a ricer or food mill into a large bowl. Add salt.

In a small bowl, add three tablespoons of water to one tablespoon of chia seeds and let stand ten minutes. Add the chia mixture to the potatoes and stir to combine. A little at a time, add the flour to the potatoes. Mix to combine and keep adding flour until the dough comes together and no longer sticks to your hands.

Once the dough comes together, turn it out on to a floured surface and knead it just like bread for about three minutes. Shape the dough into a ball and then divide it into six smaller balls. Roll each ball into a rope about 3/4 of an inch thick. Using a pairing knife, cut the rope into 1 inch pieces and place them on a baking sheet (you'll fill two baking sheets).

Traditional gnocchi has little ridges. To make the ridges, roll the gnocchi pieces down the tines of a fork. Keep rolling and cutting until you use all six dough balls.

Put the gnocchi in the fridge while you prep the pasta ingredients.

Fill a stock pot with water and heat it on high. Chop the rosemary, mince the garlic, and finely slice the kale. Add the butter to a large skillet and heat it on medium. Add the rosemary, garlic, and kale, season with salt and pepper, and saute while you cook the gnocchi.

Once the water gently boils, drop the gnocchi in the water (carefully) half a baking sheet at a time. When the gnocchi floats to the top, remove it from the water and add it to the pan with the kale. Once all the gnocchi is cooked, add it all to the skillet and turn the heat up. Add in the fava beans and saute just until the gnocchi starts to brown slightly. Serve immediately and enjoy fine dining at home!

Q.E.D.: Grits, Greens, & Beans

This creation came about while we were on a trip home. We were at my in-laws house when we decided to raid the pantry. The original dish was sans greens.

Notes: This dish is Q.E.D. and budget-friendly. Grits and beans are inexpensive. If you used frozen chopped spinach instead of fresh greens, you'd also have a pantry staple meal.

I think the hot sauce makes this dish, but if you're not a fan, season it however you like. It would be great with just salt and pepper. Next time I might at some bacon.

Ingredients:
1 cup quick-cooking grits
4 cups water
1 15 oz. can pinto beans
2 cups chopped kale
2 garlic cloves
2 tablespoons butter
Salt
Pepper
Hot sauce

Directions:

Bring four cups of water to a boil. Stir in grits along with 1 teaspoon of salt. Turn the heat to medium-low and cook for 5 minutes, stirring occasionally.

Drain and rinse you beans. Set aside.

While you're waiting for the water to boil, add butter to a skillet and melt over medium-high. Mince your garlic and thinly slice your kale. When the butter is melted, add the garlic and cook for about 30 seconds. Add the kale and saute for about a minute. Season with salt and pepper. Remove from heat. Add the beans to the skillet so they can start to get warm.

Once the grits are finished cooking, stir in the beans and greens mixture. You can either add about 10 drops of hot sauce to the pot or just dish it up and add the hot sauce to each bowl.

Serve and enjoy!

Q.E.D.: Chickpeas with Kale and Mango

Time for a Q.E.D. healthy meal!

Notes: Mangos aren't quite in season yet, so roasting them helps to bring out the natural sweetness. Plus, sauteed fruit can fall apart too much in the pan.

This dish turned out great, but it didn't make a big batch. You can easily double the size of you need to feed more people: just add an extra can of chickpeas and an extra mango.

Ingredients:
1 15 oz. can chickpeas
1 bunch kale
3 cloves of garlic
1 mango
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon of honey
Butter
Salt
Pepper

Directions: Heat the oven to 400.

Dice the mango and lay it on a baking sheet. Roast it for 10 minutes.

Rinse and drain the chickpeas. Slice the kale thin and mince the garlic. Heat the butter in a skillet on medium-high. Add in the kale and garlic and saute for about a minute. Season with cumin, cinnamon, salt, and pepper. Add in the chickpeas, put a lid on the pan, and turn the heat down to low. When the mango is done, add it to the pan and stir everything together.

Enjoy!

Snack Supper

My biggest guilty pleasure is eating snack food as a meal. I especially love nachos for dinner when I'm at a bar. Nachos are my weakness!

No nachos here, but I have lined up a few items that you can use the next time you need party food. My BFF Shelly was visiting, so we decided to have a snack supper one night.

Homemade Tortilla Chips:

10-12 flour tortillas

2 tablespoons of olive oil, divided

Salt

Pepper

Directions: Heat the oven to 400. Cut the tortillas into triangles (like slicing a pizza). Toss the triangles in a large bowl with the oil, salt, and pepper. Lay the triangles on a baking sheet. Don't let them overlap -- you'll probably have to do two batches. 

Bake the chips for 7 minutes on one side. Flip them over and bake for 6 minutes on the other side. Serve them with any dip you like, such as spicy black bean humus.

Crostini with Goat Cheese:

1 small baguette 

5-8 oz. of goat cheese

Olive oil

Salt Pepper

Directions: Heat the oven to 400. Slice the baguette and lay the slices on a baking sheet. Drizzle the slices with olive oil and season the with salt and pepper. Bake for 4-5 minutes

Spread goat cheese on the toasts while they're still warm. We found some honey goat cheese in the store, but you can just use plain goat cheese and drizzle it with honey.

Roasted Pineapple Kale Salad (makes two salads)

4-6 large kale leaves

2 cups of pineapple chunks + pineapple juice

Salt

Pepper

Directions: Heat the oven to 400. Reserve the juice from your pineapple. Lay the pineapple on a baking sheet and roast it for 10 minutes. Slice the kale in thin ribbons, divide it, and add it to the salad bowls. Pour the juice over the kale, season it with salt and pepper, and massage it into the leaves. When you pineapple is finished, put the pieces on top of the kale. Serve while the pineapple is warm.

Enjoy and happy snacking!

Coconut Lentils with Kale and Currants

Here's another staple for your pantry. It's a one-pot dish that you can make when you have veggies on hand to use up. It's a great cold weather meal and the leftovers are just as delicious as the original!

Notes: Lentils are on the rise in popularity in the US, but they are already popular in lots of Indian dishes. They're legumes with a high protein, fiber, and iron count. They're dried, so they have a much lower sodium content than canned beans. I think they have a more distinctive flavor than a lot of beans. The red ones I used for this dish cook much faster than some of the varieties, so if you use a different kind, be aware that it may take longer.

Feel free to come up with your own spice mix. I wanted mine to be Moroccan-inspired, but you are limited only by your imagination.

Ingredients:
1 1/2 cups red lentils
1/2 cup of currants or raisins
1 bunch kale (I had Lactino)
1 red onion
1 13-15 oz. can of coconut milk
1 tablespoon cumin
1 dash cinnamon
1 teaspoon tumeric
1/2 teaspoon paprika
1/2 teaspoon dried basil
3 tablespoons of butter
1 cup of water plus more just in case
salt
pepper


Directions:

Thinly slice your onion and your kale. Heat your butter over medium-high heat. Add the onions and cook until softened and starting to brown. Add the kale and saute for about a minute. Season with salt and pepper.

Add in your lentils and spices and stir to combine. Pour in the coconut milk and one cup of water. Add in the currants. Reduce the heat to medium: you want a steady bubble, but you don't want it to boil. Cook until the lentils are softened, approximately 35-40 minutes.

Keep an eye on the liquid level during the cooking. If it starts to look too dry (like the lentils have absorbed all the liquid) add more water. I ended up using about 2 cups total.

Enjoy a feast for the eyes and the tongue!

The Kale Diaries, Part Four: Brown Butter Greens and Eggs

Greens for breakfast? Why not! Actually, you could make this dish any old time. It would be great for brunch or an easy dinner. I tweaked this dish from Healthy Green Kitchen.

Notes: This dish was even more delicious than I thought it would be. The greens were tender-crisp and went perfectly with the egg. You simply must try it. I made it for one, but you can easily add as many eggs and bunches of kale as you have people.

Ingredients:
1 egg
3 tablespoons of butter
2-3 kale leaves, stemmed and sliced thin
Dash of red pepper flakes
Salt
Pepper

Directions:

Heat your butter in a skillet (with a lid -- you'll need it later) on medium-high. Once the foaming subsides, allow the butter to brown slightly, just until it smells nutty.

Add your chopped kale and stir it around for just about 30 seconds. The kale will make a lot of noise and might spatter, so just be watchful. Season with salt, pepper, and red pepper flakes.

Make a hole in your kale bunch (like a bird's nest) and drop your egg into the hole. Turn the heat down to medium-low. Season your egg with salt and pepper. Cover the pan and let your egg cook to your preference. I like my yolks runny, but my whites set.

Serve it up and enjoy!

The Kale Diaries, Part Three: Kale and Pomegranate Salad

Happy 2012, everybody!

If your holidays were anything like mine, you ate a lot of crap. Crap can take many forms: too many sweets, too much fast food, or just a bunch of high processed stuff. There's no better way than to de-crapify than with a super food salad.

Notes: The only reason this isn't Q.E.D. is because of the pomegranates. Pomegranates are in season now and if you've never had one, you should. The edible part is the seeds inside the husk. They are juicy, a little crunchy, and sweet/tart. The trouble comes when you have to monkey those seeds out.

Some people employ a spanking method. I disagree. Pomegranates, like LL Cool J, need love. I make a cut all the way around the pomegranate (seen in the photo above) and gently pry it open. I take each half apart as I need to, loosening the seeds as I go. You can work right over the container you plan to store them in. It's a little time-consuming, but you'll end up with a lot more seeds than the spanking method and you won't abuse your pomegranate in the process. Be sure to wear an apron or a dark shirt. The juice stains and you'll inevitably get some on you.

 
I made a single serving of this, but you could easily double the ingredients for two servings.

Ingredients:
1/4 of a bunch kale, stemmed and cleaned
1 teaspoon balsamic vinegar
1 teaspoon honey
Pomegranate seeds to taste
salt
pepper

Directions:
Chiffonade your kale by stacking the leaves on top of each other and rolling them up like a cigar. Slice the cigar thinly to get kale ribbons. Put them in the bowl you plan to serve the salad in and set aside.

Get to work on your pomegranate. Make a cut around the whole thing and pry it open. Gently pull the seeds away from the husk and knock them off into a tupperware container. Once you have all the seeds out, set the container aside.

Whisk together the balsamic vinegar and honey. Pour it over the kale and massage it into the leaves. Let sit for 5 minutes. Season with salt and pepper and sprinkle the desired amount of pomegranate seeds on top. Give it one more toss and enjoy!

Butternut Squash and Kale Lasagna

Sadly, I am sans picture for this one. But, it was so good, I have to share.

We had our department pot luck lunch today (academics love lunch -- I have yet to figure out why) and the spread was great. There were appetizers, desserts, and someone even made two roasts! It's a good thing I brought this dish, though, because the vegetarians wanted nothing to do with the meat plate. Not to toot my own horn, but the lasagna was all gone by the end of lunch and the meat plate was half full.

Notes: This one is a little time consuming, but it's totally worth it. None of the steps are difficult, they just take patience.

Ingredients:
1 small butternut squash
1/2 bunch of kale, cleaned and stemmed
2 shallots
2 tablespoons of butter
1 box no-boil lasagna noodles
1 jar of your favorite marinara sauce
1 15 oz. tub of ricotta cheese
1 cup of grated Romano cheese
1 large or two small mozzarella balls
1 teaspoon balsamic vinegar
2 teaspoons maple syrup
1/4 cup of whole milk or heavy cream (no skimping on the fat)
2-3 sprigs of fresh rosemary
2-3 sprigs of fresh thyme
2-3 sprigs of fresh sage
salt
pepper

Directions: Heat your oven to 375.

Start by prepping the layers.

Squash: You have two options with the butternut squash: (a) roast it ahead of time and use the roasted mashed flesh or (b) slice it thin and layer the slices between the noodles. I didn't want to bother with roasting, so I opted for (b). I just cut the peel away from the squash with my kitchen knife and then cut it in half. I scoop the seeds out of the lower half and then I just slice it about 1/4-1/8 of an inch thick. Put the slices in a bowl and season with salt, pepper, maple syrup, and a heaping tablespoon of chopped sage.

Kale: Stack your kale pieces on top of each other and roll them up like a cigar. Then do thin slices chiffonade-style. Put it in a bowl and set aside.

Cheese: Dump your ricotta and Romano cheese into a bowl. Add lots of fresh black pepper, and a heaping tablespoon of chopped thyme and chopped rosemary. Mix until it's well-blended.

Put all three bowls back in the fridge while you make your sauce.

Thinly slice your shallots. Add butter to a pan and saute the shallots over medium. I lightly caramelized mine. Add the jar of sauce and the milk or heavy cream. Take your remaining herb sprigs (if you have any) and add them whole to the pan. Simmer for 15-20 minutes.

When the sauce has 5 minutes left, take all your bowls out of the fridge. Add the balsamic vinegar to the kale and mix it well (you want to massage the kale a bit). Season with salt and pepper.

Slice your mozzarella balls and fish your herb stems out of the sauce

Now it's time to assemble the lasagna! In a 13x9 pan, add:
1 cup sauce
4 lasagna noodles
1/3 ricotta mixture
1/3 squash
1/3 kale

Repeat the layer two more times. For the top layer, add the final noodles and your remaining sauce. Layer your mozzarella cheese on top. Cover it in foil and bake for 40 minutes. Take the foil off and bake for another 5-7 minutes to brown the cheese.

Let it stand for 7-10 minutes (or, if you're me, rush it to the the potluck covered in foil and nestled in towels) and enjoy!