Perfect for Brunch: Kale and Goat Cheese Fritatta Cups

The link below is to the original recipe on TheKitchn, I copied it as is, I didn’t need to change a thing!  And I will be making these for the next big group brunch, they are perfect for sharing : – )

Photo credit: Megan Gordon

Photo credit: Megan Gordon

Kale and Goat Cheese Fritatta Cups 
I always use lacinato kale for this recipe, but you could really use any leafy green you’d like. And since you’ll have kale stems leftover, why not reserve them for a stir fry later in the evening?

Makes 8 individual cups

Ingredients:

  • 2 cups chopped kale
  • 1 garlic clove, thinly sliced
  • 3 tablespoons olive oil
  • 1/4 teaspoons red pepper flakes
  • 8 large eggs
  • 1/4 teaspoon salt
  • Dash ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup goat cheese, crumbled

Procedure:

  1. Preheat the oven to 350°F. To get 2 cups kale, remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips.
  2. In a 10-inch nonstick skillet, cook the garlic in 1 tablespoon of oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes.
  3. In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture.
  4. Using a 12-cup muffin tin, use the remaining 2 tablespoons of oil to grease 8 of the cups (you may also use butter if you’d prefer). Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes.
  5. Frittata is best eaten warm from the oven or within the next day, but leftovers can be kept refrigerated and reheated for up to a week.
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Jamaican Jerk Veggie Curry with Mahi Mahi

And now for some on the fly leftover Jamaican jerk ‘curry’ with whatever is in the vegetable crisper…

1/3 of a quart ball jar of leftover Jerk sauce. 1/3- 1/2 can of coconut milk. Purple cabbage from the garden, roughly chopped. A small handful of carrots from my Dad’s garden and a few thick slices of onion.

Turn the heat to medium, mix and simmer with a lid on for 3-4 minutes. Add the thickest part of some chopped kale, simmer for 3-4 minutes more with the lid on.

Add the rest of the chopped kale. Put the lid back on and simmer til it’s done.

Add some toasted (or raw) coconut flakes and serve with….

baked Jerk Mahi Mahi, leftover carrot ginger soup and hot ginger tea, yum!

Camp Food and Travel Pictures: Cape Hatteras N.C.

The Chesapeake Bay Bridge-Tunnel, only 4 more hours to go!

Last week Dana drove us over 600 miles from the Berkshires to Frisco, NC on Cape Hatteras and back again, whew!   Our little ’84 Jetta was packed with camping equipment and of course, lots of food!  The state forest camp grounds were beautiful and totally worth the long drive to get there.  We camped for the first part of our trip and then moved a few miles down the road to a house on the beach that we shared with friends, what an awesome vacation!

The view of the Atlantic from our camp site in Frisco, NC

First I want to share my favorite way to enjoy avocados, with some tamari, wasabi and a spoon….

Chipolte, salt and lime on the left and my tamari and wasabi half on the right.

All you need is a spoon, and maybe someone to share the other half with : – )

Dana’s camp stove, which he took bike touring with him over a decade ago, decided it was time to retire when we tried to use it our first morning.  So we had to rely on the charcoal grill at our site.  Good thing we brought our cast iron pan!

Chopped cabbage, sauerkraut, bacon and eggs; everything you need for a hearty seaside breakfast.

I cooked the bacon first, then sauteed the cabbage, pushed everything to the side and fried the eggs in the rest of the bacon fat. Flax crackers and sun tea on the side. Eating directly out of the skillet means no dishes to do, we are on vacation after all!

One night for dinner we grilled asparagus and then cooked sausages and kale with mushrooms and onions in the skillet. Dinner is served.

Best beach house dinner: fresh fried mahi mahi fish tacos (‘slaw and corn tortillas not pictured) and sashimi tuna with bacon tacos. Gotta give Bill credit for the bacon and sashimi combo and the picture too!  I used romaine lettuce leaves to make my tacos, wicked good guys, you gotta try it!

Pack A Power Lunch

Lacinato kale from the garden

Need a make ahead, balanced meal to take to work?  This one dish salad has lots of protein with hearty greens and some carrots and onions for good measure.  This recipe makes a large amount so there is plenty to share or save the leftovers for the next day!  It’s important to really work the olive oil into the kale.  The oil helps to break down the cell walls of the plant making it possible for your body to get the vital nutrition inside.  It also makes it much easier to digest.  Not all canned tuna is created equal, wild caught tuna from Crown Prince is a sustainable company with a high quality product.  I always get the no salt added so I can give the water from the can to my kitties!

Yoshi and Ms. Kitty Rickets

This raw salad is easy to assemble once you’ve prepped all the veggies.  I like to stack the kale up once I’ve removed the stems and slice the all the leaves together into thin ribbons.

Ingredients:

2 large bunches of kale, center stalk removed, sliced into ribbons

1/3 of a medium onion, sliced in very thin half moons

1 large carrot, grated

enough olive oil to coat the kale, about 1-2 Tablespoons

2 teaspoons balsamic vinegar

4 Tablespoons mayo

3 tablespoons mustard, I like Trader Joe’s Spicy Dijon

salt and pepper to taste

2 cans of tuna, drained

Combine the veggies in a large bowl with a few dashes of salt, the balsamic and olive oil to coat.  Massage the oil in with your hands or using a broad flat wooden spoon.

In a separate bowl, combine the tuna with the mayo and mustard, add salt and pepper to taste.

Add the tuna to the kale and mix well to combine.  This makes about 4 generous servings and is a well-balanced, make ahead, take along meal.  The leftovers will still be good the following day.  And, if you have nori sheets, this salad makes an excellent filling.

Crunchy Kale Salad

I found this salad at The Biscuit in Somerville last weekend while my family and I were in town for my sisters college graduation.  I had this for brunch and it was so simply delightful.  Kale salad is great traveling food since the greens and onions get softer and the flavors meld together the longer they sit before serving.  So I got one to go for the car ride back to the Berkshires.  And when we got home I used the list of ingredients on the container to make my own version.

A big healthy serving of greens, no cooking required!

Ingredients for two large portions:

1 ½ bunch of kale, ribs removed, ripped into bit size pieces

2 T olive oil

1 carrot, grated

Handful of thinly sliced purple onion

2-3 ounces chevre, soft goat cheese

For the dressing:

2 T olive oil

2 T spicy brown mustard

1 T lemon juice

1 garlic clove, mashed or pressed

Salt to taste

First, using your hands, massage 2 Tablespoons of olive oil and some salt into the ripped kale pieces.  The more you work the oil into the kale, the better.  The oil makes the kale soft, flavorful and easier to digest.  Add the onion and carrot and goat cheese and toss to combine.  Set aside and make the dressing.

For the dressing put all the ingredients into a bowl and whisk to combine. Add the dressing to the kale salad and toss to coat evenly.  Eat now or set some aside for later, this salad gets better with time and is great to make ahead for lunch or travel food!

Mushroom Kale Salad

This recipe from The Washington Post Food editor Joe Yonan was inspired by Animal restaurant in Los Angeles, where a baby kale salad with chili-lime vinaigrette, pecorino and pumpernickel crumbs is a standout on an otherwise carnivorous menu.

Mushroom Kale Salad

2 servings

Ingredients:

  • 3 cups baby kale or adult kale, minus their stems
  • Freshly squeezed juice of 1 lemon ( 3 tablespoons)
  • 1 teaspoon mild miso (I like chickpea miso but soy is fine as well)
  • 3 teaspoons water
  • 2 large eggs, local, free range, of course!
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces cremini, oyster, hen of the woods or other meaty mushrooms, chopped (not stemmed)
  • 1 ounce pecorino cheese, coarsely grated
  • 2 Tablespoonspoons chili-flavored oil or olive oil and chili flakes
  • Coarse, flaky sea salt
  • Freshly ground black pepper

Directions:

Wash and dry the kale. If its stems are thick, remove the leaves from the stems and reserve the stems for another use. Cut the leaves into thin slices and transfer to a medium bowl; add the lemon juice, 2 Tablespoons chili oil, sprinkle of salt and toss to coat.

Whisk together the miso and water in a small bowl, then whisk in the eggs until well combined.

Heat the oil in a small nonstick skillet over medium-high heat. Once the oil shimmers, add the mushrooms and cook, stirring occasionally, until they collapse and exude their juices, about 4 minutes.

Pour the miso-egg mixture over the mushrooms; cook for about 1 minute, or until set on the bottom; lift the edges of the set egg on one side and tilt the pan so the uncooked egg runs underneath, then fold over a time or two to form an omelet. Cook for a minute or two on each side, until just cooked through. Transfer the omelet to a plate to cool.

Once the omelet has cooled, transfer it to a cutting board and chop it into small pieces.  Add the omelet pieces and pecorino to the kale in the bowl and drizzle more olive oil if necessary; season with salt and pepper (lots!) to taste, then toss to combine.

Gringa’s Mole Verde y Pepitas

A quick and easy version of mole with greens, onion, raw carrot and toasted pepitas

Dana came up with this recipe (I came up with the name!) when I was craving Mole sauce but the traditional recipes we had were all too far off my diet.  I made this for lunch yesterday, the most time-consuming part was stripping the kale leaves from the ribs, which can be done in advance.  The toasted pepitas and grated raw carrot add crunchy sweetness to this dish.  If you don’t remember how easy toasted pepitas are, here’s a reminder!

Ingredients and procedure for 2 servings:

Collards or kale, one big bunch, ribs removed, leaves chopped

A big bunch of lacinato kale chopped and ready for the skillet.

In a cast iron skillet over medium heat saute about 1/3 cup chopped onion

and 2 cloves crushed garlic

in 2-4 Tablespoons of olive oil with salt.  After a couple of minutes….

Add 1/2 teaspoon each: chile or chipolte powder, sweet smoky paprika, (smoked) black pepper and 1/4 teaspoon each cumin and coriander.  Mix to combine.

Ground smoked black peppercorns, chipolte pepper, coriander, cumin and smoky sweet paprika

Then add a heaping tablespoon of unsweetened cocoa powder, a tablespoon tomato paste, juice from half a lemon and a little water, about  3-4 Tablespoons.

Mix well again to make the chocolatly sauce, if it’s too thick, add a little more water or oil and then…

Combining the spices, onion and garlic with cocoa powder and a tablespoon of tomato paste to make the sauce.

Add the chopped greens, salt and a bit of stevia to taste.  Cook, continuing to stir so that the greens get completely covered in mole sauce.  Cook until the greens are wilted.  Taste and adjust any seasonings.

Top individual servings with toasted pepitas and grated raw carrot.

If you want to add cooked chicken, tempeh or pulled pork you can easily make this side dish into a filling meal.  This recipe is easily doubled and wicked delicious.

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