Tag Archives: kale

DINNER: CASHEW KALE CHEEZE ON TOMATO SLICES, CORN SALAD, INSTANT KIRBY PICKLE

I am very pleased with myself: I can make a nice dinner tomorrow with 3 of the items from my CSA share

CASHEW/KALE CHEEZE ON TOMATO SLICES
1 C cashews, soaked and rinsed
2 C kale, chopped fine
2 – 3 cloves garlic, chopped
1/4 C onion, chopped
1/4 C extra virgin olive oil
Sea salt and pepper to taste

In the food processor, process all to a fine consistency.
Spread on 1/4 inch-thick Roma (or other) tomato slices

INSTANT KIRBY PICKLE
1 small kirby cucumber, thinly sliced
1 t minced onion
1 T raw apple cider vinegar
Sea salt to taste
Black pepper to taste

Place in a tightly covered container and shake well. (Otherwise stir thoroughly to mix well.  Let set for 1/2 hour or more.

RAW CORN SALAD
1 C raw corn kernels (this can also be done with cooked corn)
1 T onion
3 T sweet red pepper
1 t cumin powder
1/4 t minced garlic
1/2 t raw apple cider vinegar
1/2 t olive oil

Toss to mix well

7/14/14 CSA SHARE: What we got and what I’ll do with it

GOT                                                                          TRADED FOR
1 bun Cilantro, parsley or purple basil
1 hd Lettuce or radicchio…………………………..1 bun kale
1 bun Kale
5 Cucumbers (full-size or pickling)
2 ears Corn
2 Leeks or new potatoes……………………..………..2 ears corn
Zucchini or cauliflower…got 1 lg yellow squash
1 pt Cherries
1 pt blueberries

WHAT I PLAN TO  DO WITH THIS BOUNTY
CILANTRO: dehydrate (I may hold back a few sprigs for a corn salad
KALE: dehydrate for chips!!!!
CUCUMBERS:  old-fashioned cucumber salad with onions and ACV
SQUASH:  spiralize for a pasta dish
BLUEBERRIES: process in the food processor – they gel up nicely for a dessert or pie filling – you can only do this with fresh blueberries!

10/03/2013 CSA SHARE: What we got, what I took, & what I will do with it

HERE IS WHAT WE GOT AND WHAT I TOOK:

Baby Beets- 1 bun
Swiss Chard- 1 bun
Boston Lettuce- 2 heads(green or red)       Red Peppers
Tomatoes- mixed variety
Arugula- 1/2 lb. bag
Toscano Kale  – 1 bun
Long Red Peppers -3 pcs

The first major question I heard from other CSAers was “what happened to the beet greens”? Someone figured there was a CSA out there somewhere which had only beet greens and no beets!

With the Swiss Chard, it was me doing the “I will/I won’t” dance. In the end, I did come home with a bunch of chard – just not the bunch I had put in the trade box. What will I do with it?  I am not real sure just yet, but I am thinking wraps with the leaf halves and a ferment with the stems.

Beets?  I just haven’t decided  yet.  Thank heavens beets will stay in the refrigerator for a while, giving you time to think things over.

I ended up bringing home some arugula – I tried it on a sandwich but it was most unpleasant for me. I tried it in a marinated greens recipe, but it was grim.  Dehydrate it and grind it and add it to my super-greens jar?  Sounds like a plan.

At least half of the (sweet) red peppers I came home with will go into a hot ajvar. I know it. I have been radically protecting my Monday night event with New York Ferments, and I’m taking the ajvar with me.  This won’t be a traditional ajvar (you cannot keep me away from garlic – it will be in there, I will likely substitute chili powder for the red pepper needed, and I will probably feel the need to put some onion in it)

The kale? Ah! The kale! Kale cheeze and, probably kale chips!  I do love kale!

KALE – I love Kale!
(got this from rawforbeauty.com)

KALE

KALE UNIVERSITY RECIPES

POST #898
Do you like kale and want more kale recipes?  Toot on over to Kale University and pick up their free KALE UNIVERSITY COMMUNITY COOKBOOK KALE RECIPES  The price is right and the recipes are righteous.

KALE CHIPS FOR DAYS

POST #895
NOUVEAU RAW’S KALE CHIPS
I’m a sucker for kale chips. I mostly just make the same ones over and over again, but here and there, I try new ideas to see if there might be another “same one” to add to my repertoire.

Enter Nouveau Raw’s Kale Chips bank of recipes. I say bank because there at least a dozen different recipes, for whatever kind of taste you fancy.  You’ll find Mexican, Thai, Jamaican, chocolate (yes!), and more traditional-sounding vinegar-dill, sour cream and onion, and barbecue flavor ideas.  The ones I’ve tried have all been good.

TRADITIONAL NEW YEAR’S GOOD LUCK FOOD, raw take

POST #874
HAPPY NEW YEAR!

MY TRADITIONAL NEW YEAR’S GOOD LUCK FOOD
I am from the South, and Southerners eat black-eyed peas, greens (collards or kale), and pork (usually a ham hock or a hog jowl cooked together with the black-eyed peas and the greens, for flavor. (In other parts of the country, they might eat the same thing – I don’t want to exclude anyone – I just can only speak for what we do in the South).

The foods Southerners traditionally eat on New Year’s Day have meaning:
BLACK-EYED PEAS SYMBOLIZE PLENTY AND PROSPERITY).   When you cook black-eyed peas, they almost double in size. I’ve heard a number of different stories about black-eyed peas – most of them stem from an event in the War Between the States, in the 1800s. I’ve heard that a city was burned down (some say Charleston, some Atlanta, some Savannah – that doesn’t matter – the Union army made a point of burning down Confederate cities ) The story I have heard most often was that the starving people, homeless because of the burning, found a warehouse with barrels of black-eyed peas, and, so, they were able to eat (and, possibly—now this is me thinking – plant a new crop). This morning, I learned that some people say that, in Vicksburg, VA, the Union army burned all of the crops, save the black-eyed peas, which they mistakenly believed to be only food for animals.

GREENS (COLLARDS OR KALE) SYMBOLIZE PROSPERITY: Green has long been the color of American money.

HAM/PORK SYMBOLIZES PROGRESS: The pig is the only animal that moves forward while it is eating.

MY RAW NEW YEAR’S GOOD LUCK FOOD

BLACK-EYED PEAS: I ate 5-day black-eyed pea sprouts with chopped red bell pepper, onion, garlic, and an olive oil and apple cider vinegar dressing.

GREENS: Most years, I eat marinated massaged collards or kale, but, this year, I had a batch of cheezy kale chips, so munched on those while I was doing things around the kitchen.

So, WHAT ABOUT THE HAM? Early on, I decided to resolve this issue by “intention”. I have a little pig figurine made of gold. I place it on the table when I am eating my New Year’s good luck food, and I think about it. I think about how the pig eats while it is moving forward, and I think about how the pig I have is made of gold, and how valuable my little pig is. Even when I have desperately needed money, I have never thought of selling my little gold pig. He urges me to find other ways to get money. That’s progress.

HURRICANE ALLEY: What do I do when there’s a hurricane outside?

POST #847
What do I do when there is a hurricane outside?

Well… first, I watch the weather for too long, and, then, when I cannot take it anymore, I get up and go to the kitchen and make stuff. Today, that was kale chips and sunflower seed crackers.

After I did that, I raced back to the computer, just in case the power might go off, and found a new cool site, Nouveau Raw, with great recipes, read them all, then sat around and thought about making something else. [I really really liked Nouveau Raw. It is almost like a raw food training. Who knew there could be so many things to address on such an attractive blog?  I’ll be going back there soon and often]
That brought me up to now.

Time to hop in bed. The hurricane can wait or go away.

BACK HOME & BACK IN THE KITCHEN

POST #846
I’m home at last! The hurricane was coming in, my family valiantly worked to get me out of the Outer Banks, into Virginia Beach, onto a bus to Newport News, VA, and then I had a 10 hr. train odyssey back to New York City (Luckily, I had an arsenal of books and magazines, and…the train had electrical outlets and wi-fi, so I didn’t get a wink of sleep on the all-day train!)

After a long night’s recuperative sleep, I woke up bright and early this morning, did some work around the house, ran around the neighborhood scoring batteries and flashlights and some kale (I figure 2 lbs of kale will make enough kale chips that I can live through any power outage). Everyone’s hurricane-crazed here (insane lines with people in stores talking to total strangers (me) while standing in interminable lines that kept seeming to get longer or else not moving at all, or else both.

This evening, I opened the last jar of kohlrabi/garlic/jalapeno pickles and the last jar of cabbage/jalapeno sauerkraut.

I’d been unhappy about the first jar of kohlrabi, but, after a week, the second jar turned out fine (we ate them up at the beach last week!), and I had left the third jar to see what would happen if they went 3 or 4 weeks. Opening the jar today, I was faced with some busy fizzing, and, when I tried the pickles, I was glad to know that longer works very well. These pickles are even better.

The sauerkraut was a very happy experience! The first jar did nothing for me, but this jar (at 3-4 weeks) turned out very tasty. Yumm!

Right now, I have a jar of lentil sprouts working, and jar of sunflower seed sprouts. Tomorrow morning, after I make up the kale chips and stow them in the dehydrator, I think I will make some sunflower seed crackers from a recipe in Rose Calabro’s book, Living in the Raw … haven’t had those for a while (hopefully, we won’t lose power, and I’ll be able to get them dehydrated for 12 hrs).

BRINGING FOOD TO MOM FOR A CHANGE

POST #845
I made it down to the Outer Banks of North Carolina with almost everything I had left with (I ended up sleeping through almost the entire trip and only ate a few of the crackers I had with me). Even the kale chips made it.
So, yesterday afternoon, after we had gotten settled and were recouping from the long drive, just sitting around talking over a glass of wine, I dragged out the fermented kohlrabi, the fermented carrot sticks, and the kale chips. At first, my parents were wary, yet my Mom, being a good Mom, was willing to try the kohlrabi and carrots. Then she wanted more. Then she wanted my Dad to try them. Then he wanted more. Then I showed her the kale chips, she tried them, and she wanted more. I always take “voluntary wanting more” as a good sign. My little pride sign lit up (it’s always nice when your Mom thinks you have done something well). Today, when my Dad and I got back from church, I found that Mom had made salads and chopped liberal amounts of the kohlrabi and carrots into the salad. Ding!Ding!Ding! Mom always makes a good salad, but, with the fermented vegetables, and a dose of the fermented salsa as a dressing.. the salad was a super-hit, even with me (remember me? the raw vegan who doesn’t like salads?)