Smoked turkey & kale stew

I found a similar recipe on a bag of kale that got me rolling with a few adaptions. It was a HUGE bag of kale, which did not hinder me. Dan has not been a fan of the leafy, dark greens and will only eat spinach if it is raw, in a salad (which is healthier, so I will give him that). I am generally the one to tackle kale by the arms loads.

Kale is one of the healthiest food around and here are a few reasons why you need to eat more kale...

• it is full of flavinoids which gives anti-inflammatory qualities and a fab anti-oxidant
• steaming kale makes it easier for your body to reach the maximum absorbency of nutrients it has to offer
• kale is a good source of calcium as well as fiber
• it is chock full of Vitamin K, A, and C
• visit WHfoods for the scoop
  

This is how I made my stew today, feel free to adapt it to your tastes. I love it with a crusty, handmade bread and cheese.

1 medium onion, chopped
4 cloves garlic, chopped
1 cup sweet brown rice, dry
2 cups french lentils, dry
4 cups sweet potato, cubed
1 bunch kale or swiss chard, coarsely chopped
1 lb smoked turkey breast, cubed
5 cups broth

saute the onions in 2 T extra virgin olive oil until just tender, add the garlic and stir until coated followed by the sweet potatoes. Cook this mixture over medium heat, stirring occasionally for 6 minutes then add the broth. Bring the mixture to a boil and add the lentils, rice and smoked meat, cover, reduce heat to med-low, and cook until the grains are tender.
Salt and pepper to taste but remember that smoked turkey will have loads of flavor.

not your mom's dieter soup...

...because it is lacking the ranch dressing flavor packet. Does anyone else remember this soup? Made of cabbage, a can of diced tomatoes, string beans, potatoes (maybe) and a packet of dry ranch dressing. Is it weird that I thought it was quite tasty? I feel this is more an early sign of my love of veggies rather than love of dieters . . . anything.

I raided the fridge last week to make something that followed this new 6 week detox. I'm calling it a detox because it sounds chic and it is more of a detox than a diet, whatever! Back to my fridge raid, I found the cabbage and collard greens, ginger and lemons. Soups on! Use any veggie you find as the yum is in the lemony, ginger broth.

I sauteed shallots and finely diced ginger then added the sliced cabbage and collards. The chicken stock was next followed by some quinoa. At the very last, I added slices of lemon. Lemon juice makes the best secret ingredient to most soups! Lastly some leftover cilantro. I enjoyed the simplicity of this soup.

Funny story(if you know Dan), I packed a hearty serving of soup for my lunch. The following day, when I was ready to head to work I could not find my soup. I called Dan to warm him he took my healthy soup in error. Now, he might have been spinning the truth but that night he said he, "actually enjoyed the soup"

can't eat too much kale recipe

This is my favorite recipe, of all time, even if I said something else was my fav. I can’t get enough spinach, kale or chard . . . maybe I have a vitamin deficiency. It could be that this is such a nostalgic recipe for me. I made it frequently when I was misplaced, lost and living in Wisconsin for far too long.

My mom was visiting this past weekend, made a beeline to the garden and picked some of the last of my swiss chard to whipped up this dish. You can use kale or fresh or frozen spinach in this recipe. I made a 3 onion risotto using some of my leeks to serve on the side. The creamy risotto and rich chard was a perfect and healthy comfort food. It is perfect in it's simplicity.

• 1 lb fresh swiss chard, spinach or kale – if frozen use one cube of spinach
• 1 14 oz can diced tomatoes
• 1 medium onion
• 5 cloves garlic
• Red pepper flakes

In a large pan sauté the onions for about 4 minutes, add the garlic and diced tomatoes. Add the greens and cover and simmer on low until tender.

Occasionally, I will add a 14 oz can of tomato sauce or a can of V8 and some cooked rice, kamut, splet or quinoa.

lentil soup is for champions!

Here is a recipe that is a favorite of mine. My father use to make this when I was younger (I am so young now so it was not that far off). This soup freezes well and there are so many variations; you can please a meat eater or vegetarians and still keep it healthy. Between Dan, myself and some family friends we cleaned up a double recipe in 3 days and Dan actually enjoyed it (without pig parts…again, no meat in this version).

Did you know?
. . . that if you love beans they will love your heart and bowels back? They are packed with soluble and insoluble fiber that sucks up gunk as it moves though your body and keeps all of your pipes clean. Lentils also help stabilize blood sugar levels and gives a slow burn while keeping you feeling full. Lastly, lentils are high in iron, incidentally so is red meat, which is also high in cholesterol (the same gunk you are trying to remove by eating more fiber rich foods).

So folks, pair this soup with the antioxidant rich tomatoes (processed tomatoes are more concentrated in antioxidants than fresh) and you have a crowd pleasing, super food cocktail!

This recipe will make 4 lbs of soup and is just the basic mix

• 1 cup onion, chopped
• 1 cup carrots, chopped
• ½ cup celery, chopped
• 5 cloves garlic, chopped
• 1 cup lentils, dry (I love to use French lentils as they stay firm but green lentils work well)
• 1 quart broth
• 1 T Olive oil
• 1 tsp oregano
• 1 tsp thyme
• 1 bay leaf (dad’s secret ingredient..maybe)

If you are feelin' funky add:

• 1 small can of tomato sauce & 1 14 oz can of diced tomato (my favorite addition, just like dad’s recipe)
• sun dried tomatoes
• rice / quinoa / kamut / spelt berries
• fennel
• spinach / kale / swiss chard
• sliced kielbasa or sausage (try to be aware of the sodium content)
• ham (did you know that pigs are as smart as dogs? www.rps.psu.edu/probing/pigs.html )
• red pepper flakes
• dash of cayenne
• tofu sausage

Saute the veggies over medium heat with olive oil for about 8 minutes adding the garlic for the last minute. Add the remaining ingredients, cover and simmer until the lentils are tender, about 20 minutes.

tofu scramble with garden veggies

If you know me then you know I am not fond of eating eggs nor am I fond of the idea of taking "babies" from a hen and boiling, frying or scrambling them. Eggs are healthy.... blah, blah, blah

I have tried tofu scrambles before but it turns out this time of year the garden offers wonderful things to add. I used my Lacinto, heirloom Italian, kale and garlic topping the scramble with a beautiful mix of my heirloom tomatoes, cilantro, red onion and lime juice (not mine). Serve it in a wrap, on brown rice, quinoa or on top of sauteed veggies.

Did I tell you kale packs as much calcium as milk but less the fat and hormones and is packed with vitamins, minerals (super food) and fiber. This makes it heart healthy, when not eaten as a side of french fries. My grandmother made the best french fries.

tofu scramble with garden veggies

• 1 12 oz package of Mori-Nu silken tofu, firm & drained in colander (substitute eggs if you feeling a bit savage)
• 1 medium shallot, chopped
• 1 cup kale, julienned
• 2 links of tofuky chorizo (or real chorizo if you've been bitten by the carnivore bug), I sliced mine and browned it first
• 2-3 cloves of garlic, chopped
• 1 tsp turmeric
• 1 tsp cilantro, dried
• ground white pepper to taste

In a saute pan, over medium heat, add 2 tsp olive oil and turmeric and blend for about 30 seconds then add the onion, garlic and kale to saute for a minute. Stir in the browned chorizo, tofu and cilantro.

additions or substitutions: this is where you get creative. . . crank up the gypsy kings to get the creative juices flowing

• green pepper
• hot pepper
• hot pepper flakes
• cumin
• curry
• avocado
• top with a dollop of yogurt or salsa

eyeballed salsa (approximate recipe)

• 2 medium tomatoes, chopped
• 1/4 cup onion/shallot, diced or thinly sliced
• handful of cilantro
• 1-2 cloves garlic, minced
• drizzle of extra virgin olive oil
• salt and pepper

soba noodle salad

I noticed multiple postings for soba/undon noodle salad on blogs that I follow. As much as I enjoy dancing to the beat of my own drum I am throwing my hat into the ring... a few weeks late. I've been busy.

This recipe uses fresh and raw ingredients. The soba noodles are made from buckwheat flour. Buckwheat is actually a seed and not related to wheat so it makes a nice alternative for wheat sensitive eaters. It is loaded with flavinoids and fiber that makes it heart healthy!

The recipe also calls for some superfoods... kale and napa cabbage. Great for your heart and keeps your plumbing clean! Kale is a fab source of calcium that is easily absorbed into your body without all the fat in cow juice... a.k.a milk.

Did you know that ginger is good for you as it acts as an anti-inflammatory and immune booster.

Soba noodle salad

Dressing

• 2 T fresh lime and/or lemon juice
• 2 tsp fresh ginger, finely grated
• 1 T sesame oil (toasted)
• 1 T soy sauce
• 1tsp garlic, finely minced or pressed
• 1 T agave
• 3 T almond butter
  
  Wisk it all together or wiz in small food processor then toss with the salad blend.

Salad blend

• 4 oz soba noodles, cooked per package directions
• 3 C (1/4 lb) kale, sliced thinly and blanched
• 1 – 1 ½ C (1/4 lb) mushrooms, sliced – cremini
• 1 red pepper, julienne
• 2 scallions, white and green part sliced

Serve on top of the salad below or alone. I topped with a sprinkle of white and black sesame to serve.

On a bed of

• 2 C Napa cabbage, thinly sliced
• 1 small carrot, shredded
• 1 tsp ginger, finely grated
• ¼ C cilantro
• Splash of rice wine or lime juice
• Small blob of agave or honey

garlic grilled portabella and tomato bake

this is a wonderful alternative to a cheese and white pasta packed lasagna. even most meat eaters will be pleasantly satisfied with the "meaty," flavorful portabella. did you know that mushrooms are the only natural fresh veggie to contain vitamin D? they are packed with vitamins and minerals. though I have never tried I hear they are easy to grow with a kit. okay, on to the nitty gritty...

1 1/2 cups lima beans (large, flat white) cooked (better that sodium packed canned)

1 cup cooked wheat or spelt berries

3 cups chopped kale, bite size pieces
2 14oz cans of diced tomatoes
1 8 oz can of tomato sauce OR 4 T tomato paste
4 Tb basil pesto
4 cloves of garlic, chopped
2 tsp oregano
Salt and pepper to taste
1 tsp. crushed red pepper, optional

6 portabella tops

4 cloves garlic, chopped

olive oil, salt and pepper to taste
shredded mozzarella and smoked mozzarella or aged provolone and mozzarella

Preheat the oven to 425 and prepare your 9x14 glass or ceramic pan by coating with olive oil or cooking spray

Prepare the mushrooms by gently wiping with a dry towel, coating lightly with olive oil, minced garlic and a sprinkle of salt and pepper. You can do this an hour in advance or overnight. Marinate in a pan or plastic bag and set aside in the fridge until you are ready to grill them.

Combine the diced tomato, sauce, beans, berries, pesto, garlic and oregano and pour into prepared pan.

Heat your cast iron grill pan/george forman/panini press to med high or heat. Place the mushrooms on the grill and cook until they are seared, about 8-10 minutes. You want them to have some firmness.

Place the mushrooms on the tomato mixture and top with the cheese. Bake covered for the first 30 minutes and remove the foil to lightly brown the cheese for the remaining 15 minutes!

Get creative:
add roasted peppers in place of the tomato sauce
try reconstituted ancho peppers and andouille sausage
try goat cheese or feta
use kalamata olives or capers for another layer of flavor
add Italian sausage
add some sweet potato or whole grain pasta.
if there are any leftovers add some broth for a fabulous soup! Top it off with some freshly shaved parmesan and croutons!
layer roasted eggplant and ricotta cheese to make an eggplant lasagna and. Freeze it for later! Beans hold up well in the freezer.