Tag Archives: kale

Lemon Orzo Chicken Soup

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I’m not sure what the deal is, but I’ve become pretty much obsessed with soup over the past two years. Before that, I couldn’t really handle it [except for tomato and potato], but now? Sign me just about anytime, anywhere. That’s why I don’t mind so much when we have spring cold spells, like we’ve had here in Indiana lately. I mean, it’s the end of April and it’s 50 degrees out and rainy. No fun… except that it just gives me one more excuse to make soup.

lemon orzo chicken soupAnd this is my new favorite spring soup! It’s tangy yet creamy, filling yet light.  It’s super simple to make, even with the long list of ingredients. Don’t let the inclusion of eggs in a soup scare you–they add a delightful rich, velvety layer of flavor. I used dried herbs and orzo–but use fresh herbs or another small pasta if you want. I can’t wait to make this in the summertime when my balcony herbs are flourishing! They’re still little baby nubs right now. :)

Don’t you just want a bowlful now? I sure do!

Lemon Orzo Chicken Soup [from Good Life Eats]
click to print

Ingredients:

  • 3 tablespoons extra virgin olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into small chunks
  • freshly ground black pepper
  • 5 tablespoons lemon juice, divided
  • 1 1/2 teaspoons dried parsley, divided
  • 1 1/2 teaspoons dried thyme, divided
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 6 cups chicken broth
  • 3 carrots, sliced into thin rounds
  • 2 stalks celery, chopped
  • 1/2 – 3/4 cup orzo pasta, uncooked
  • 3 egg yolks
  • 1 teaspoon dried sage
  • 2 – 3 large handfuls of fresh babyspinach, chopped [or combination of spinach and kale]

Directions:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken with black pepper, then add to hot pan. Pour in 2 tablespoons lemon juice; sprinkle with 1/2 teaspoon each dried parsley and thyme. Turn to coat, then cook completely.

Meanwhile, heat remaining tablespoon olive oil in a stockpot or dutch oven over medium heat. Add onion and cook, stirring frequently, until golden brown. Then add garlic and cook for 30 seconds, until fragrant.

Pour in white wine, chicken broth, carrots, and celery. Bring to a boil.

Whisk together egg yolks and 3 tablespoons lemon juice. In a slow, trickling stream, carefully pour in 1 cup of hot broth [from pot] to egg mixture, whisking while pouring. Transfer the mixture back to the pot. Add orzo and chicken.

Reduce heat to medium low, partially cover, and cook until pasta and vegetables are tender, about 10-15 minutes. Before serving, add 1 teaspoon each of parsley, thyme, and sage, then stir in spinach/kale.
Time: 45 minutes.
Yield: 6-8 servings.

Turkey, Spinach, and Kale Stuffed Shells

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So, once upon a time almost three years ago, I made spinach-filled manicotti. Ben loved it, I hated it. It tasted like spinach cottage cheese to me. That’s because my mom’s lasagna [which I oddly enough, haven't ever blogged about even though it's amazing] uses cottage cheese instead of ricotta, and I thought that substitution would work in other dishes. Turns out I was wrong. Blech! Ever since that day, I’ve been wary of spinach in baked pasta dishes. I know it’s not the spinach’s fault, and I love it in other things, but in pasta now? No thanks.

When I heard through the Secret Recipe Club that Jey at The Jey of Cooking was raising money for the American Heart Association in honor of her mom’s heart transplant by asking bloggers to make a heart-healthy dish, I realized this was the perfect opportunity to get back into the spinach pasta game.

And get back into it, I did.

See that? I call it Turkey, Spinach, and Kale Stuffed Shells. From the outside, it looks like your typical cheesy, saucy stuffed shells. Delicious, right? Needs no explanation, you assume. Wrong! On the inside, you’ll find a creamy sauce made with lots of greens like spinach and kale, a bit of hearty meat, your typical Italian seasonings, and enough to ricotta and parmesan cheese to enjoy but not be weighted down by. Extra creaminess comes from fat free Greek yogurt. Perfecto!

So why is this recipe heart healthy? Well, for one, it uses ground turkey instead of ground beef [lower in fat and calories]–and the amount of meat is reduced to be more of a “condiment” or flavoring than the focus. The focus of these shells is the greens. Kale is one of the healthiest greens around, thanks to its vitamins and minerals, as well as its ability to lower cholesterol when eaten cooked. Pretty neat. Spinach isn’t bad for you either, and this recipe does not taste bad… unlike my previous attempt… so I’m in, and hope you’ll be too! I know you’ll love this cheesy, veggie filled, hearty take on traditional stuffed shells. Please head over to Jey’s blog to read more about what she’s doing to honor her mom and check out the recipe roundup on March 30th!

Turkey, Spinach, and Kale Stuffed Shells
click to print

Ingredients:

  • 12 ounce package jumbo pasta shells [approximately 36 shells]
  • 1/2 pound ground turkey
  • 3 cloves garlic, minced
  • 2 cups fresh kale, packed tightly
  • 2 cups fresh spinach, packed tightly
  • 1 cup part-skim ricotta cheese
  • 1 cup fat free Greek yogurt
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • dash ground nutmeg
  • 1 25 ounce jar marinara sauce [I used Muir Glen Cabernet Marinara]
  • 1/2 cup shredded cheese [I used a pizza blend cheese (mozzarella, parmesan, provolone, romano) because I had it, but mozzarella or any Italian blend would work fine.]
  • freshly ground lemon pepper

Directions:

Begin by boiling a large pot of salted water for the shells. Once boiling, add shells and cook to al dente. Then drain, rinse with cold water, and spread out on a baking sheet to cool. Preheat oven to 350 degrees.

Then, brown ground turkey in a skillet. Add garlic to pan to saute when turkey is almost done cooking. Drain any excess fat and set aside.

In a food processor, combine kale, spinach, ricotta, and greek yogurt and process until greens are chopped very finely. You may have to do this in two batches, or add more greens as you go depending on the size of your food processor.

Remove greens mixture to a mixing bowl, then add cooked turkey, parmesan cheese, black pepper, basil, oregano, and red pepper. Stir together until incorporated.

Spoon a small amount of marinara sauce [~ 1/2 cup] on bottom of a large baking dish*. Then fill each shell with about 1 to 1 1/2 tablespoons of kale/turkey mixture and place in baking dish. Repeat until all shells are filled, then cover with remaining marinara sauce. You want the shells to be covered, but not drowning in sauce. Top with shredded cheese and lemon pepper. Bake in preheated oven for 25-30 minutes, or until cheese is brown and bubbly.

Time: 45 minutes [15 minutes active]
Yield: 8 servings.
Notes: *Regarding the baking dishes: I used a 9×13 pan and two individual size serving dishes, but you could use two square baking dishes [eat one and freeze/give away the other] or just use a larger dish [11x15]. Or just halve the recipe to begin with!

Kale Frittata for Two

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So, we left town for vacation on a Thursday. Since Wednesday is our CSA Day, not only did I have the task of packing and cleaning out the fridge that evening before we left, [because nothing is worse than coming home to half a rotten, mushy cucumber...ask me how I know] but I also had to figure out what to do with a pound of potatoes, three bell peppers, a bag of kale, two heads of garlic, and three sweet onions from that day’s CSA pick-up. Whew! I’m exhausted just thinking about it again. But it was necessary… I already gave up a week of my CSA while we were gone [a friend got to enjoy it]; I didn’t want to miss out on another week, too. I am happy to report that I was able to deliver on this very important task. Read on to see how.

In order to guarantee success, I did what any good blogger/blog reader would do–take to the interwebs! After perusing posts I had saved in my Google Reader, I came across a lovely little recipe that was sure to satisfy our packing-induced hunger and our abundant amount of produce.

Introducing… Kale Frittata for Two! This little gem can be prepared in about twenty minutes and is packed full of veggie goodness, but a healthy dose of cheese makes everyone happy–even those who aren’t the biggest bell pepper fans, like a certain husband ‘o mine. We loved that each bite contained a variety of textures and tastes–from cheese and eggs to veggies and herbs, each bite was flavorful and simply delicious to behold! And a bonus–since it’s sized “for two,” you won’t even have any leftovers! Well, on second thought–that’s not exactly a bonus if you want leftovers, so adjust comment in your mind accordingly. :)

In my book, the no-leftovers was a great thing and was a huge help in finishing all the produce. For the record, here’s what I did with everything:

  • pound of potatoes–roasted about half in the oven for dinner, saved the rest in the pantry
  • three bell peppers–used one in the frittata, flash froze the rest for future meals
  • bag of kale–used 1/3 in the frittata and made a marinated kale salad with the rest
  • two heads of garlic–used some in the frittata and refrigerated the rest
  • three sweet onions–refrigerated

I’d call that a victory, especially when you look at all the pretty colors on our plate… since color = nutrients, I’d say we passed the test for our last homecooked pre-vacation meal with flying colors!

And in case you’re worried about making a frittata, like I was… you’ve have no reason to be nervous. They really aren’t as complicated as you think. This was my first time making a frittata and so I wasn’t exactly sure to what to expect, but Megan’s directions were super clear and concise to guide me through the process. This is definitely a recipe that I’ll be making again and again, perhaps next time with different variations–spinach, tomato, and feta, anyone? Enjoy!

What’s the most creative pre-vacation-use-up-the-fridge meal you’ve made? Creative does NOT have to equal artsy-fabulous like mine. I must say, I was quite impressed with this meal… usually our finish-the-fridge meals are crazy random concoctions like yogurt with soup and the odd carrot or two.

Kale Frittata for Two [adapted from What Megan's Making]
printable version

Ingredients:
  • olive oil
  • about 1 cup chopped kale leaves, washed and stems removed
  • 1/2 cup green bell pepper, chopped
  • 4 eggs
  • 3/4-1 cup shredded cheese [I used a combination of cheddar and colby jack]
  • 2 cloves garlic, minced
  • 1 tablespoon fresh tarragon, chopped
  • freshly ground black pepper
  • 1 tablespoon water
Directions:
Preheat the oven to 350 degrees. Heat a little bit of olive oil in a small oven safe skillet on medium-high heat. Add bell pepper and garlic to skillet and saute until just softened. Add the kale and cook until it begins to wilt [it may be helpful to cover the pan to help the process].
Meanwhile, beat the eggs in a small bowl and stir in pepper and tarragon. Mix in water and 2/3 cup cheese. Add eggs to the pan, using a spatula to evenly distribute the vegetables. Allow to cook for a couple minutes, until the bottom of the frittata starts to set, then use a thin spatula to lift the edge of the frittata. This allows the uncooked egg to transfer to the below to cook. When eggs are almost set, top with remaining cheese and place in the oven to cook for 5 minutes, or until cheese is melted. Cool briefly before cutting, then serve warm.

Lemony Kale Pasta

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10

So far this summer, I have come to love Wednesdays, even though the last several have been rainy and not-so-fun. Nothing can top last Wednesday, when a tornado hit Bloomington and downed over 500 trees on Indiana University’s campus and more all around town, in addition to damaging numerous buildings and homes. Thankfully, there were no serious injuries. But yet… I still am loving Wednesdays. Why, you might ask? Because Wednesdays is CSA day!

As you might remember, Ben and I joined our first CSA this summer. Every Wednesday after work, I head over to a nearby park and pick up a basket of goodies for the week. We’ve gotten to try a lot of delicious, local, seasonal, just-picked vegetables and herbs, including gorgeous rhubarb [fact: did you know rubarb doesn't have to be bright red to be tasty?], radishes [I've discovered that I love those spicy things], Asian mustard greens, pea shoots, green garlic, chocolate mint, oregano, chervil, and more.

So far, I think my absolute favorite CSA box find has been the baby kale we received during our first pick-up. This kale was tender, tiny, and flavorful. Normal kale leaves are huge and require lots of cutting to be manageable. This kale, on the other hand, was a little bigger than a spinach leaf. Each bite packed an insane amount of peppery flavor with just the right amount of crunch. If you’ve never tried kale, be sure to check it out at your local farmer’s market. Grab a bunch and make this simple Lemony Kale Pasta that I found compliments of Annie’s Eats.

Lemony Kale Pasta

What we loved about this dish–besides the twenty minutes or so of prep time, most of it waiting for the water to boil/for pasta to cook… sigh…–was the sharp contrast of flavors that blended together so well. Meant. to. be. I always think of lemon and olive oil as the perfect pairing for say, marinating chicken with some herbs or spices. And kale is good for my African Peanut Pineapple Stew. But lemon… and kale… with pasta? Really, you jest. It is good though… and it’s not just the cheese that makes it so wonderful! The lightness of the lemon, the richness of olive oil, and the sharpness of kale–plus the cheese… we can’t forget the cheese!–join together with a hearty noodle for a party on your plate.

So what are you waiting for? Go get yourself some kale and try this for yourself!

Lemony Kale Pasta [from Annie's Eats]
printable version

Ingredients:

  • 2 cloves garlic, peeled and minced
  • couple dashes of Kosher salt
  • 1/2 cup Parmesan cheese, grated plus more for serving
  • 4-6 tablespoons extra virgin olive oil
  • juice of 2 lemons
  • 1/4-1/2 teaspoon red pepper flakes
  • freshly ground black pepper
  • 1 pound pasta [i.e. penne]
  • 1 large bunch baby kale, rinsed and dried, stems removed
  • lemon slices, for garnish

Directions:

Bring a large pot of water to boil for the pasta. Don’t forget to salt the water! Then, start on the dressing. Mix together the garlic and a little bit of salt [original suggested 1/4 teaspoon but I didn't use that much]. Smash garlic with fork or chef’s knife to  make a paste. Place paste in a small bowl and add 1/2 cup Parmesan, olive oil [start with about 4 tablespoons and add more later if needed], lemon juice, red pepper flakes, and black pepper to taste. Whisk until combined.

Cook pasta to al dente or your preference. Meanwhile, chop kale into 1/2 inch strips and place in large serving bowl. Pour dressing on top of kale and toss to coat. After pasta is ready, drain and cool for a moment. Then add to kale mixture and toss again to coat. Add additional olive oil to thin dressing if needed. Serve with lemon and Parmesan to taste.

African Peanut Pineapple Stew

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So, once upon a time [actually, two once upon a time's], I studied abroad in Africa. Specifically, in Cameroon and Lesotho. This is NOT a recipe from either country. No sirree. In fact, I didn’t have any peanut-based stew in either country. And being an Africana Studies major in undergrad and an African Studies graduate student, I have some beef with people who just label things “African,” because Africa is not one monoculture! But this blog is not my place to rant about the politics of names or culture or geography… it is the place to share and celebrate delicious food! As such, I can look past the unfortunate name for this delicious dish and rejoice stewin its tasty splendor.

In all honesty, I don’t re-make recipes very often. Classics of my mom’s get made over and over again, as do a few hits I’ve found on my own, but I love experimenting and trying new recipes. This stew is an exception: I have made it several times in the past year and enjoy every single bite. We love how the flavors melt together–everything, from the onions to the peanut butter to the ginger to the hot sauce to the kale and beyond, mixes into one filling, flavorful stew. It’s comforting and unique at the same time… familiar enough to be family-friendly, exotic enough to be interesting. And vegetarians–just leave out the chicken… I did at first, but added it to satisfy my husband. :) Enjoy!

African Peanut Pineapple Stew [adapted from The Way the Cookie Crumbles]

Ingredients:

  • 1 cup yellow or white onion, diced
  • 2 garlic cloves, minced
  • 1 bunch kale or Swiss chard, chopped coarsely with large stems discarded
  • 1 pound chicken breasts, cut in 1 inch cubes
  • 1 20-ounce can crushed pineapple in its own juice, undrained
  • 1/2 cup natural peanut butter
  • 1 teaspoon ginger
  • 1 tablespoon hot pepper sauce
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup peanuts, regular salted or honey roasted
  • salt and pepper to taste
  • olive oil
  • rice prepared with chicken broth

Directions:

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and season with salt and pepper as desired. Stir constantly until chicken is fully cooked, then add onions and garlic and saute until soft and fragrant. Add pineapple to the pot and bring to a simmer, then add the greens and cover. Simmer for about 5 minutes until tender. Stir in the peanut butter, ginger, and hot sauce and simmer for another 5 minutes or until flavors are blended. Fold in cilantro just before serving. Serve over rice and top with peanuts.

Notes:

I usually serve this dish on top of brown rice cooked in chicken broth, but feel free to be creative! Also, feel free to omit the chicken–my meat-lover of a husband requested that addition! :)

Click here for the printable version: African Peanut Pineapple Stew

Question of the Day: [And I realize this is a long shot...] Have you ever been to Africa? If so, what kind of food did you eat there? If you haven’t been… have you been to any “African” restaurants? What did you eat?