Kale Chips

So these are definitely not going to replace potato chips, peanuts or pretzels on my snack list but they make an interesting addition. Addicting in a way. First taste was very strong greens but then it sort of grew on me. A friend of mine had raved about kale chips and she said I should try making kale chips in my quest for healthier eating. So I thought I'd give them a try. Took a whole ten minutes. Add any spices you like. I used salt, cayenne and garlic. Nice kick. But there is a fine line between crisp "chips" and burned. My track record is burned but I caught these in time. Exactly 11 minutes for mine at 350 degrees F, they were fine. My son prefers the Roasted Seaweed Snacks from Trader Joe's. I liked the kale. They sort of grew on me.

Handle carefully or you'll have flakes everywhere. Found that out quickly. And just don't sneeze near all those flakes!

Interesting could go either way, these were very good interesting. I wonder how it would work with spinach. I'll try that next. And cut them in smaller pieces. Live and learn.

Baked Kale Chips

adapted by There's Always Thyme to Cook

Printable Recipe

1 bunch of kale, washed and dried really well

1 tablespoon olive oil

salt and pepper. to taste

cayenne pepper, to taste

garlic powder, to taste
or any other flavors you like

Preheat oven to 350 degrees F.

Chop the kale in large bite size pieces (like the size of a potato chip) and toss well with the oil salt, pepper and whatever spices you choose. 

On a single baking sheet, lined with parchment or Silpat, arrange the kale in one layer then bake for about 10-12 minutes. The edges should be browned and the kale will be crisp. Watch carefully so it doesn't burn. 

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Italian Wedding Soup with Turkey Meatballs

 Brrr, it's really cold out there. For now. The way the weather has been here it could be in the 50's again next week. Or not. Either way this soup will make you happy! Great flavor, it's a nice dump soup, just dump whatever you want in there. I wanted to add a little whole wheat pasta shapes, but I forgot. Go figure, I finally made a recipe just like it was written, pretty much. If you can't find escarole, use kale or spinach. Add pasta, barley, beans, whatever you like. To me it's that kind of soup. Hearty and filling.

Light Italian Wedding Soup  

with Turkey Meatballs

Source: Martha Stewart, Everyday Food January 2012

http://www.marthastewart.com/313104/light-italian-wedding-soup 

adapted by There's Always Thyme to Cook

Printable Recipe

1 pound ground turkey

2 garlic cloves, minced

1 large egg, lightly beaten

1/2 cup plain dried breadcrumbs

1/4 cup grated Parmesan, plus more for serving

coarse salt and ground pepper

1 tablespoon olive oil

1 medium onion, halved and thinly sliced

32 ounces reduced-sodium chicken broth

2 cans (14 1/2 ounces each) diced tomatoes in juice

1 large head escarole, or 2 small , cored, trimmed, and coarsely chopped (you can use kale or spinach, if you can't find escarole)

*Optional -- you can add small pasta, like tubetti, ditalini, shells, whatever you like. Don't overcook the pasta.

In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, about a teaspoon salt, and 1/4 teaspoon pepper, more or less. Using about a tablespoon for each, roll mixture into small meatballs.

In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, about 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 10 minutes. Skim foam. Add as much escarole or kale to pot as will fit.

Continue to simmer, gradually adding remaining escarole. Cook until the meatballs are cooked through, about 15 minutes more or less. Season with salt and pepper, to taste. Serve soup sprinkled with more Parmesan.

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Zuppa Toscana

 I had some leftover kale from a salad and I went looking for recipes. And I found a great one!

This was a delicious soup, in spite of the fact that I totally forgot to add the heavy cream at the end. I could blame the fact that it's holiday time and everything is so hectic. But I really can't because this happens to me even at the calmest of times. The crumbled sausage? That had to be sliced because partially thawed Italian chicken sausage doesn't crumble too easily if you forget to take it from the freezer in good time. I did manage to get the casing off but I guess if I was slicing it didn't matter anyway. Then I almost killed Grandma again with the pepper. One half teaspoon was probably more because I wasn't paying attention, it just might have been a tad much. Even the kids had more to drink with dinner! And the sausage was the spicy kind. But everyone loved this one. Even grandma, with a lot of water on the side. Definitely a keeper.

Zuppa Toscana
Source: Annie's Eats
adapted by There's Always Thyme to Cook
Printable Recipe

1 lb. Italian sausage (pork, chicken or turkey)
1 large onion, chopped
3-4 cloves garlic, minced
1/2 cup white wine
1/4-1/2 teaspoon red pepper flakes
2 russett potatoes, peeled and cut into chunks

2 cups cannelini beans
2 cups fresh kale, chopped or torn in small pieces (stems removed)
5 1/2 cups chicken broth
1 cup milk (use heavy cream if you want a richer tasting soup!)
Salt and pepper

Place a large stockpot on the stove over medium heat.  Remove the sausage from the casings and crumble into the pan. Cook until well browned.

Remove the cooked sausage from the pot with a slotted spoon and transfer to a large plate lined with paper towels; set aside.  Add the chopped onion to the pan and sauté about 5-7 minutes, until soft and translucent.  Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, beans, kale, and chicken broth to the pot. 

Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the milk or cream and season with salt and pepper to taste. Serve immediately.

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Kale with Sauteed Apples and Squash

I decided to eat healthier. Well try anyway. But as I am finding out, healthy tastes good. Very good. I found this recipe for a salad with winter greens at Serious Eats. This was actually a great salad but I had to make a few changes. No pears in the house. Not a fan of the texture. So I added apples and squash instead. Added some bacon, too, for old time's sake. I can't eat all healthy, all the time. But a couple slices goes a long way for flavor. Next try, fish. Maybe. That will definitely be a hard sell to the picky family. Vegetables were easy.

Kale with Sauteed Apples and Butternut Squash

Source: Serious Eats, adapted from Good Food to Share by Sara Kate Gillingham-Ryan
adapted by There's Always Thyme to Cook
Printable Recipe

1/2 cup pine nuts
1 Fuji apple, halved and cored and diced
1 cup of butternut squash, diced
1 teaspoon olive oil
1/4 teaspoon salt
4 handfuls of Kale, remove the  tough stems and cut or tear into bite-size pieces
2 tablespoons champagne vinegar
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
1 large shallot, finely chopped
1/4 cup walnut oil
3 slices cooked bacon, torn in small pieces
salt and freshly ground pepper
Grana Padano cheese, shaved (or Parmesan or Pecorino)

In a small, dry frying pan, toast the pine nuts over medium heat, stirring constantly, until fragrant and lightly browned, about 2-3 minutes. Watch because they burn easily. Remove from the heat and remove from pan, pour onto a plate to cool. Set aside.

Dice the apple and the butternut squash. Add about a tablespoon of olive oil to a skillet and heat on medium-high. Add the apples and squash, salt and pepper to taste, and saute until browned and softened. Add the bacon and saute for a minute or two with the apples and squash.

Combine the greens and pine nuts in a bowl.

In a small bowl, whisk together the vinegar, honey, mustard, and shallot. Add the walnut oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.

Pour the dressing over the salad and toss to coat thoroughly. Top with the roasted apple, squash and Grana Padano and season with a few grinds of pepper. Serve immediately. 

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Sending out a very big thank you Marigene from In The Middle of Nowhere and her sister Judy from Grace and Miss Mouse Soaps. They had a wonderful giveaway on Marigene's blog and I won a most generous gift of the most fantastic scented handcrafted soaps. You can find tons more at Judy's site, Grace and Miss Mouse Soaps, handcrafted in Vermont, take a peek!

Thanks again ladies, I am thrilled!

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