It’s definitely soup and stew weather here in PA. My son is a big fan of soup – he’ll inhale it like it’s his job, and it’s one of the things I can consistently get him eat. He loved this soup, while my daughter grumbled about the kale. This soup is packed full of vegetables, barley and cannellini beans – it’s a bowl full of goodness. I bet it would be delicious with smoked sausage too!
I’ve seen this soup floating around Pinterest, but knew it was off-limits for me with my sensitivities to dairy. Then…I saw a paleo version that uses coconut milk and I knew I had to try it. I loved it, it was creamy and wouldn’t have even known it was made with coconut milk, if I didn’t make it. My husband on the other hand said he could taste the coconut – I think it was all in his head LOL!
The soup is rich with potatoes, kale, sausage and bacon and made in your slow cooker – it’s a win, win recipe!
Last week, I picked up a CSA share and it a had kale it in. I was planning to make kale chips for the kids, but didn’t get a chance to with the busy weekend we had and celebrating Cooper turning FOUR!!! I decided to not let it go to waste and made a batch of kale basil pesto. This was a new recipe for me and it’s a keeper! It was so good and I can’t wait to have it again for dinner tomorrow night.
Having breakfast for dinner is one of our favorite meals and recently I’m looking for ways to sneak in veggies into our dinners. My kids have become picky and hate vegetables, but if I can sneak them into something there’s a better chance of them eating them. Anyone else struggle with this? I don’t know what happened. They used to be really good about eating veggies, but then a flip switched and they gag and refuse to eat them. I don’t fight the issue since dinner time falls in “witching hour” and we have enough other problems to work through.
This recipe did the trick and they both gobble it up. I served it with a side of roasted potatoes and some fruit. The squash and kale went perfectly together and made for great leftovers too!
l small acorn squash, peeled and cut into 1/2″ cubes (butternut squash would work well too)
2 Tbsp olive oil, divided
deep dish pie crust, frozen
1 cup diced onion
2 oz shredded kale
1 cup half and half
4 oz swiss cheese, shredded
Preheat oven to 425 degrees. Coat the squash with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20 to 25 minutes or until the squash is soft and slightly browned. Remove from oven and set aside to cool.
Reduce the oven temperature to 375 degrees. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Saute the chopped onion until softened and then add in the kale. Continue to cook until the kale has wilted. Remove from heat and toss in the roasted squash.
While the vegetables are cooking, whisk together the eggs and half and half. Season with salt and pepper. Stir in the shredded cheese.
Spread the vegetables on the bottom of the pie crust and then carefully pour the egg and cheese mixture over it. Spread out the cheese if it stuck together.
Bake for 35 minutes or until the top is light golden brown and a toothpick comes out clean. Allow to rest for 5 to 10 minutes before slicing.
Source: Taste and Tell
Happy New Year! One of my goals for this year is to eliminate as much processed food as possible and this salad is a great start. I made it for lunch on Christmas Day and it was so good! It’s a nice break from all the heavy food usually adorning our dinner table, plus it takes delicious. It’s a quick and easy salad to make. I had everything prepped and ready to take to my mom’s, where I made the dressing.
A tip when you make this salad it to massage the kale helps to take it from bitter and tough to sweet and silky. It’s super easy and takes about five minutes. You’ll notice the texture changes and it becomes darker green.
3 Tbsp olive oil, divided
1 shallot, peeled and thinly sliced
3 cloves garlic, minced
1 cup dried cranberries
2 Tbsp red wine vinegar
2 tsp honey
half a lemon, zest and juice
1 bunch of kale, very thinly slice
1/4 cup sliced almonds
In a large bowl, massage the kale with one tablespoon of olive oil and salt for a few minutes until it becomes tender. Set aside. In a large saute pan, heat two tablespoons of olive oil over medium-high heat. Add in the shallots and saute for five minutes or until tender and cooked through. Saute the garlic for one minute and then add in the cranberries, red wine vinegar, honey, lemon juice and zest. Stir to combine and turn off the heat. Season with salt and pepper.
Pour the dressing over the prepared kale and top with the almonds. It would be great to throw in a few crumbles of blue cheese.
Source: Gimme Some Oven
I can’t tell you the last time we’ve seen the sun here in PA. It’s really depressing and makes me want to make hearty soups and stews…and this recipe will not disappoint. It’s a super easy recipe to make and takes less than 30 minutes to make. Perfect for dinner during the week!
This soup was a winner for everyone….no complaints except from Cooper who picked out the beans and threw them across our dining room. He’s been quite the little troublemaker lately! Dinner is usually hit or miss…there’s no in between. I know he’s figuring out what he can get away with, but any times on how to deal with a picky toddler, I’ll take them!
1-2 Tbsp extra virgin olive oil
12 ounces smoked turkey sausage, cut into 1/4 inch thick slices
5 garlic cloves, minced
6 cups chicken stock
8 ounces kale, stems removed and finely chopped
1/2 tsp garlic powder
4 – 15 oz cans of Cannellini beans, drained and rinsed
couple dashes of hot sauce
salt and fresh ground pepper
In a Dutch oven, heat one tablespoon of olive oil over medium heat and add the sausage. Brown both sides, approximately 5 to 7 minutes. Transfer the browned sausage to a paper towel lined plate. Add the remaining tablespoon of oil and cook the minced garlic for one minute. Pour in 4 cups of chicken stock into the pot and add in the kale, and garlic powder. Bring to a boil and then reduce heat to low. Cover and simmer for about 5 minutes.
Using a hand immersion blender, puree a third of cannellini beans with 1 cup of the stock. When the kale is tender, add in the remaining whole beans, pureed beans, sausage and the remaining 1 cup of stock. Season with hot sauce, salt and pepper to taste. Stir together and allow to simmer until the soup is heated through. Scoop out into bowls and serve with a hunk of crusty bread.
Source: Five Heart Home
Being a working mom, it’s always nice to be able to make a quick meal in under 30 minutes during the week. I usually save my more intensive recipes for Sundays and wish I had the time to make them Monday through Friday, but my kids would be screaming and crying on the kitchen floor if dinner isn’t ready as soon as I’m done working. Yes, I deal with the dreaded witching hour every night….it loathe the hour between 5 and 6 pm. Anyone else?
This recipe originally called for Israeli couscous and would have been one pot, but my grocery store doesn’t carry this type of couscous, so I substituted quiona in its place. I’ll need to pick up a bag of it next time I’m at Wegmans. This was a hit with everyone, even my little guy ate some of the chicken and kale. I loved that it was easy to make and took no time at all.
1 1/2 tsp dried thyme
1 1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
4 boneless, skinless chicken thighs
2 Tbsp olive oil
1 medium onion, halved and sliced
1/2 cup dried couscous
3 cups reduced-sodium chicken broth
2 cloves garlic
4 cups thinly sliced kale
In a medium saucepan, cook the quinoa in 1 cup of chicken broth per the directions on the package. While the quinoa is cooking, combine the thyme, cumin, salt and pepper in a small bowl. Season both sides of each chicken thigh with this spice mix.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and brown on each side for 2 to 3 minutes. Transfer to a plate. Heat the remaining olive oil in the skillet and saute the onions until they begin to soften. Add in the garlic and kale. Season with the remaining spice mix. Cook until the kale starts to wilt and add in the remaining 2 cups of chicken broth. Stir to combine and then place the chicken back into the pan. Reduce the heat and continue to cook until the chicken is completely cooked through.
To serve, place a scoop of the quinoa in a bowl and then add in the kale, onions and chicken. Cover with the desired amount of broth and enjoy!
Slightly adapted from Eating Well Magazine.