Posts Tagged ‘Kale’

Stovetop Tuscan Mac and Cheese

Wednesday, January 8th, 2014

Thank you to I Can’t Believe It’s Not Butter® for sponsoring this post. I am happy for the opportunity to share products that I enjoy with my readers, and I hope you like my recipe for Stovetop Tuscan Mac and Cheese.

Stovetop Tuscan Mac and Cheese

There are the obvious sources of mealtime inspiration, like cookbooks, food magazines, and food blogs. There are friends’ recommendations, and remakes of restaurant favorites.

But how often do we really go to our moms for recipe advice? (I mean after college anyway…my mom was my cooking guru during undergrad!) (more…)

Pardina Lentil, Green Apple + Kale Salad

Monday, April 1st, 2013

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Like most people I talk to, I’ve been trying to work my way through my super-stocked pantry and freezer. Last week a couple days before I went shopping, I took a look around my kitchen for any items on hand that would make a decent lunch. I found a bag of Pardina lentils tucked away in the back of the pantry, and some kale and a couple green apples in the fridge. I also grabbed an onion from the pantry, and along with a flavorful dressing made from basic fridge staples, it was an easy, delicious meal. (more…)

Sautéed Kale with Sausage and White Beans

Wednesday, October 10th, 2012

Sautéed Kale with Sausage and White Beans

Mike and I always joke that we are much more active in colder months, and this week was a good example. (Side Note: We are cold-weather people…I am so excited for our first snowfall!)

The past seven days have been crazy busy with entertaining…I’ve made roast chicken, a slow-cooking Moroccan-inspired stew (like this one), and even an autumnal-themed luncheon. Now it’s time for a quiet meal and some quick-cooking comfort food. (more…)

Spanakopita Puffs

Monday, July 23rd, 2012

Given the choice between a big, filling meal (like lasagna or roast chicken), or a meal of several small dishes, I will choose the small dishes at least nine out of ten times.  (That tenth time I just need roast chicken, lol.) (more…)

Mashed Potatoes with Cabbage and Onion {Colcannon}

Monday, October 31st, 2011

Mashed Potatoes with Cabbage and Onion {Colcannon}

Halloween isn’t my favorite holiday. I kind-of see it as a non-holiday holiday that must be endured before the real holiday season can be ushered in (and for this I apologize to my darling Halloween-loving readers!).

But…I will admit there are some fun things about it. Costumes, for example. And jack-o-lanterns. Scary movie marathons. And if you’re still young enough to do so, trick-or-treating is always a blast (who would refuse free candy, right?). These are the traditions that I grew up associating with Halloween. (more…)

Curried Coconut Red Lentil Soup {Vegan}

Tuesday, March 1st, 2011

What feels like forever ago, my German fare-loving friend, The Lady in Red, mentioned a coconut red lentil soup she frequently makes.  And I’ve wanted to make my own version ever since.  But then my talented friend Lazaro of Lazaro Cooks! did a post where he deconstructed a couple of dishes I made, one of them being my red lentil soup…he added curry, which I thought was a genius touch.  And of course since I saw that, I’ve wanted to make a curried red lentil soup.  In the end I decided to combine the two ideas into this delicious dish. (more…)

Kale Gratin

Friday, November 19th, 2010

With Thanksgiving swiftly approaching, many people are turning their thoughts to holiday fare.  Every year my family has a few ever-present staples (things like cranberry chutney, cornbread stuffing, mashed potatoes, and mapled squash) to go along with the turkey, but we’re always looking for a few new favorites to grace our table as well.  Enter this lovely kale gratin.  I can’t resist a beautiful bunch of kale, it really sings to me!  I love its heartiness, earthy flavor (especially when paired with garlic), and versatility.  I know a lot of people have to travel to be with loved ones this Thanksgiving…just a heads up that this gratin travels and reheats excellently! (more…)

Moroccan Stew

Monday, June 8th, 2009

This stew has a lot of flavors going on, with the sweet golden raisins and spicy-hot chilies, not to mention the spices and other savory flavors galore.  I know it might sound weird to put raisins in a stew, but for me they really make the dish!

 

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Moroccan Stew

 

(Yield:  6-8 servings)

 

½ lb beef, cubed

1 TB olive oil

2 medium-large onions, diced

4 cloves garlic, minced

2 small chilies, minced (optional)

1 tsp coriander

1 tsp cumin

1 tsp paprika

½ tsp cinnamon

½ tsp curry

¼ tsp black pepper

2 bouillon cubes

1 bay leaf

5 c water

1 (28 oz) can petit diced tomatoes (with the juice)

2 large carrots, diced

2 c chopped kale (slightly packed)

½ c red lentils

½ c brown lentils

1 (15 oz) can chickpeas, rinsed and drained

½ c golden raisins

¼ c fresh chopped parsley or cilantro (for garnish)

 

Brown the beef in the olive oil in a large pot over high heat; add the onion, garlic, chilies (if using), and spices and sauté until the onion is softened a little.  Add the black pepper, bouillon cubes, bay leaf, and water; cover the pot, bring it to a boil, and allow to simmer for an hour (or until the beef is tender).  Add the tomatoes, carrots, kale, red and brown lentils, and raisins; bring up to a boil, cover the pot, and allow to simmer for 30 minutes.  Stir in the chick peas and turn off the heat.  Serve with fresh chopped parsley on top.

 

Serving Suggestions:  This stew is great by itself, but if you want to serve it with an accoutrement I recommend couscous (in true Moroccan style) or basmati rice.

 

Substitutions for the Beef:  You can use any number of things in place of the beef.  Boneless, skinless chicken breast would be excellent – just brown the chicken, reduce the water to 4 cups, and add the veggies, there’s no need to simmer the chicken for an hour.  I think shrimp would be delicious – just reduce the water to 4 cups add the shrimp at the same time you add the chickpeas.  If you want a vegetarian stew you could leave out meat entirely, since the lentils and beans are good sources of protein. 

 

Indian Stew:  Omit the raisins and paprika, add 1” of fresh grated ginger (sauté it with the garlic), increase the curry to 1 tsp, add 1 tsp turmeric, and add 1 TB lemon juice.

 

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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