Miso and Soy Salmon with Sticky Rice and Crispy Kale

This is a very tasty dinner dish. I loved the crunch of the kale with the soft rice and salmon.

Miso and Soy Salmon with Sticky Rice and Crispy Kale
(from The Guardian)
(Serves 4)

4 salmon fillets
400g sushi rice
2 tbsp rice vinegar
salt
1 tbsp sugar
200g kale
1 tbsp oil

For the marinade
4 tbsp soy sauce
1 tsp sugar
1 tbsp sesame oil
½ tbsp coconut oil
1 tbsp sesame seeds
2 tbsp red miso
1 tsp chilli flakes

 Heat the oven to 200C.

In a shallow bowl, whisk together all the marinade ingredients until well combined, then lay in the fish fillets, turn to coat all over, and refrigerate for at least 30 mins.

Put the rice into a pan with 600ml water and the rice vinegar, season with sea salt and a pinch of sugar, cover and bring to a boil. Immediately turn down the heat to its lowest setting and leave the rice to steam for 15 mins. Turn off the heat, and keep somewhere warm, still covered.

While the rice is cooking, remove the kale stems and finely shred the leaves. Spread the kale out on one or two baking sheets and spray with cooking spray to coat. Sprinkle on the sugar and a pinch of salt, and bake for seven to eight mins, until dark green and crisp, stirring halfway through, so they cook evenly. Watch the kale like a hawk towards the end, so it doesn’t catch and burn.

Put the salmon on an oven tray and roast for 12-15 mins, basting with more marinade halfway through.

Divide the rice between four bowls, then top each serving with a fillet of salmon, any leftover marinade juices from the tray and the kale. Serve with soy sauce, more vinegar and some chilli oil.

Farro, Kale and Goat's Cheese Salad

A flavour packed grainy lunch. Nothing beats the flavour of roast cheery tomatoes!

Farro, Kale and Goat's Cheese Salad (from Waitrose Magazine Calendar)
(Serves 4)

2 1/2 tbsp olive oil
1 red onion, finely sliced
1 tbsp red wine vinegar
4 tomatoes, cut into wedges
250g can black olives, drained
1 tbsp capers
3 thyme sprigs
250g farro
200g kale, finely chopped
200g goat's cheese, crumbled

Preheat the oven to 200C.

Put 2 tbsp oil, the onion, tomatoes, vinegar, olives, capers and thyme into a baking tray, season and roast for 20 mins.

Meanwhile, cook the farro according to packet instructions.

Drain the farro and tip into the baking tray with the tomatoes, discarding the thyme stalks, and toss together.

Heat the last 1/2 tbsp oil in a frying pan over a high heat and add the kale. Fry, stirring occasionally until tender.

Add the kale to the farro and vegetables and divide between plats. Crumble ver the goat's cheese and serve.

Kale and Cannellini Stew

I made this the day I went home for Christmas so that I could have something light before the craziness of Christmas. It was delicious, lightly spicy and very filling.

Kale and Cannellini Stew (from Deliciously Ella Everyday)
(Serves 4)

200g kale, stem removed, leaves torn up
3 cloves garlic, finely sliced
280g jar sundried tomatoes, drained and roughly chopped
2 400g cans chopped tomatoes
1 400g can cannellini beans, drained and rinsed
2 tbsp tomato puree
1 tbsp tahini
1 tbsp cider vinegar
1 tsp chilli flakes

Heat a little oil in a large saucepan and lightly fry the garlic for 30 secs, then add the kale. Saute turning often, for a couple of mins.

Add the sundried tomatoes and all the other ingredients. Cook for about 10 mins, until the kale is nice and soft, then season with salt and pepper. Serve.

Squash and Kale Pasta Bake

I really enjoyed this pasta bake, the squash with all that cheese makes a lovely and rich sauce and I added in the kale and sun-dried tomatoes as I thought they would probably go! Delicious!

Squash and Kale Pasta Bake (adapted from Jen's Food)
(Serves 4-6)

Approx 700g butternut squash, peeled and roughly chopped
2 tbsp oil (for roasting)
300g dried pasta shapes
125g grated vintage or extra mature cheddar plus 25g for sprinkling on top
50g cream cheese
4-5 tbsp hot water
freshly grated nutmeg
freshly ground black pepper
handful kale, chopped
6 sun-dried tomatoes, sliced

Preheat the oven to 200°C

Put the squash chunks in a roasting dish and toss with the oil, season with salt and pepper then roast for 40-45 mins until tender. When the squash is done let it sit for a couple of mins so it's not too hot then transfer to it a food processor or blender with the cream cheese, cheddar and 4-5 tbsp of the pasta cooking water. Blend until smooth then season with freshly grated nutmeg and ground pepper and pulse a couple of times. Stir the kale and sun-dried tomatoes into the sauce.

When you take the squash out of the oven, bring a pan of water to the boil and cook the pasta according to packet instructions. Drain, reserving some of the cooking water.

Put the grill on to heat up. Return the pasta to the pan it was cooked in then add the cheesy squash mixture and mix together thoroughly. Next transfer the pasta and sauce to a large baking dish and sprinkle over the remaining 25g cheddar. Grill for 10 mins or until golden and crispy on top. Serve with steamed green veg or a green salad.

Secret Recipe Club: Prawn Mac and Cheese

This month for Secret Recipe Club I had Emily from Life On Food, there isn't a lot of information about her on her blog but I could guess she has a sweet tooth! I went for one of her savoury recipes though; Prawn Mac and Cheese. I love mac and cheese but had never though of adding prawns to the mix.

I changed the recipe a little, adding in kale as it needed using before I went on holiday. I also used up all the little bits of cheese in my fridge, but I have put the cheeses from the original recipe below. This was absolutely delicious and the prawns are a fantastic addition.

Prawn Mac and Cheese (from Life On Food)
(Serves 4)

250g dried pasta shapes
bunch kale, sliced
250ml milk
2 tbsp butter, divided
4 tbsp plain flour
170g Gruyere cheese, grated
110g cheddar, grated
salt and pepper
200g cooked prawns, halved
45g Italian breadcrumbs

Preheat the oven to 180C.

Bring some water to the boil in a large saucepan. Add the pasta and cook according to the packet instructions, adding the kale for the last 2-3 mins of cooking time. Drain well.

Meanwhile, melt the butter in a small saucepan and add the flour. Cook, stirring, over low heat for 2 mins. Gradually add the milk a little at a time, stirring in between each addition until thickened and smooth.

Remove from heat and add the Gruyere, cheddar, salt and pepper. Add the cooked pasta, and prawns and stir well to coat everything. Pour the mixture into an ovenproof dish.

Sprinkle the breadcrumbs on the top of the mac and cheese and bake for 30-35 mins until golden on top and the pasta is bubbling.

An InLinkz Link-up

Squash Gnocchi, Sausage and Kale Bake

I have a lot of squash leftover sitting in my shed from the Pick Your Own back in October. So I'm now endeavouring to do things with it, the first thing I thought of was gnocchi, so I made a huge batch of the dough, most of which I froze but the rest of which I used to make this lovely bake. It was very tasty.

Squash Gnocchi, Sausage and Kale Bake
(Serves 4)

250g gnocchi or squash gnocchi
6 sausages, sliced
1 bunch kale, tough stems removed and leaves chopped
2 tbsp butter
2 cloves garlic, minced
2 tbsp plain flour
250ml milk
2 tbsp pesto
100g mozzarella, grated
salt and pepper, to taste
25g parmesan cheese, grated

Preheat the oven to 180C. Grease an ovenproof dish.

Bring a large pot of water to boil. Cook gnocchi according to package instructions. Drain and set aside.

In a large frying pan, cook the sausages over a medium-high heat for 8-10 mins or until thoroughly cooked, stirring frequently; set aside. Place the frying pan back on the heat and cook the kale for 5 mins, or until wilted a little. Put the sausage back into the frying pan.

In a saucepan over a medium heat, melt the butter. Stir in the garlic and cook until lightly golden, about 1 min. Whisk in flour until mixture thickens. Add the milk gradually and whisk until the sauce thickens. Stir in the pesto and 50g of the cheese. Stir until smooth. Season with salt and pepper.

Add the gnocchi, sausage, and kale to the cheese sauce and stir to combine, pour into the ovenproof dish. Sprinkle with the remaining mozzarella and parmesan. Cover with foil and bake for 25 mins. Remove the foil and bake for an 5 mins longer, or until the cheese is golden and melted. Serve with a green salad

Kale and Three Cheese Calzone

I made these a couple of weekends ago. I have given you the instructions for the original tomato sauce but I used some leftover tomato sauce from the Kale, Mushroom and Beetroot Lasagne. They were delicious and a lovely use of the kale from my veg bag.

Kale and Three Cheese Calzone (from Eats Well With Others)
(Serves 2)

1 packet pizza dough mix
3 cloves garlic, chopped
150g fresh mozzarella
1 bunch kale, chopped
4 tsp oil
1½ tsp Italian seasoning
1/2 tsp chilli flakes
200g can chopped tomatoes
2 tbsp raisins
100g ricotta
20g parmesan cheese, grated

Heat oven to 200C.

In a medium saucepan, heat 2 tsp of olive oil on a medium-high heat. Add half the garlic and cook, stirring frequently for 30 secs. Add the Italian seasoning and chilli flakes and cook, stirring for 1 min. Add the chopped tomatoes and cook, stirring occasionally for 2-4 mins, or until warmed through. Remove from the heat and season with salt and pepper.

While the tomato sauce cooks, in a medium pain, heat 2 tsp of oil on medium-high. Add the remaining garlic and cook, stirring frequently for 30-45 secs, or until fragrant. Add the kale, raisins, and 2 tbsp water. Season. Cook, stirring occasionally, 3-5 mins, or until the kale has wilted and the water has evaporated. Try to cook out as much of the liquid as possible.

In a large bowl, combine the kale, mozzarella, ricotta, parmesan cheese, and ⅓ of the tomato sauce. Stir to thoroughly combine. Season with salt and black pepper, to taste.

Make up the pizza dough according to packet instructions. Sprinkle some flour on a clean, dry work surface. Divide the dough into 2 portions. Roll out each portion. Divide the filling between the pizzas covering half the dough. Fold the other half of the dough over the filling. Press or crimp the edges of the dough with a fork to seal the calzones.

Sprinkle the remaining flour on a baking sheet. Carefully transfer the calzones to the prepared pan and drizzle or brush the tops with olive oil. Bake for 15-18 mins, or until golden brown. Remove from the oven and let stand for at least 2 mins. Serve with the remaining tomato sauce, which you can either serve cold or warm up.

Green Barley and Mushroom Salad

This a really simple but really flavourful salad. You could also add some feta to it but I was very satisfied without it. 

Green Barley and Mushroom Salad (from Allotment2Kitchen)
(Serves 1)

50g pearl barley
1/4 onion or 1 spring onion, chopped
1 clove garlic chopped
100g mushrooms, sliced
half bunch kale
3 sun-dried tomatoes, sliced
8 olives, halved

Bring a pan of water to the boil and cook the barley according to packet instructions.

Steam the kale and then puree in a blender.

Heat a little oil in a frying pan and add the onion, cook for about 5 mins until translucent. Add the garlic and cook for 1 more min. Add in the mushrooms and cook until golden.

Add the barley, kale, sun-dried tomatoes and olives to the pan and stir to combine. Either eat hot or leave to cool an pack into a lunchbox,

Kale, Mushroom and Beetroot Lasagne

So whilst this meal is a bit time consuming it is incredibly tasty. It uses layers of veg instead of the pasta to create the lasagne and it goes the most wonderful colour because of the beetroot. So if you have a bit of time I can totally recommend this dish. I served it with a green salad.

Kale, Mushroom and Beetroot Lasagne (from Belleau Kitchen)
(Serves 4-6)

For the tomato sauce
this sauce needs a minimum of two hours, longer if possible
2 medium onions, finely chopped
2 cloves of garlic, crushed
1 tbsp oil

knob butter

pinch sugar

fresh basil, rosemary, thyme and oregano
2 400g tins of chopped tomatoes
half tin white wine

half tin stock or water4 tbsp balsamic vinegar

100g kale or cavolo nero
2 or 3 beetroots, thinly sliced
100g mushrooms, thickly sliced
fresh rosemary 

fresh thyme
1 tsp oregano
olive oil and butter
salt and pepper

For the mozzarella béchamel
750ml full fat milk
75g unsalted butter
2oz plain flour
250g fresh mozzarella
salt and freshly ground pepperMake the tomato sauce, heat the oil and butter in a pan and add the onions, gently saute them for about 20 mins on a medium heat, with a pinch or two of sugar and some chopped fresh herbs... keep your eye on them, they want a little golden colour but you don't want them to stick, add the garlic and sauté for another 10 mins.

Add the tinned tomatoes, wine, vinegar and stock to the onions, turn the heat to it's very lowest and let them barely simmer gently for at least an hour and a half if not longer.

Pre-heat the oven to 160C and line a baking tray with parchment or foil.

Lay the sliced beetroot onto the baking tray and either drizzle with a little oil or season well and sprinkle over a little thyme - bake for 30 mins or until beginning to soften, you don't want to over-cook this, you still want a bit of bite.Steam the kale for about 5 mins until al dente then set aside.

In a large pan, heat some oil and butter and then add the mushrooms and a little oregano and saute until soft over a medium heat and let them really gently sweat down, after about 10 mins grind over some pepper and cook for a further 5 mins or until soft and golden.

To make the béchamel sauce, melt the butter, then remove from the heat and stir in the flour. Put the pan back on a gentle heat and cook the flour, stirring continuously for about a min.

Take the pan off the heat again and add the milk a little at a time, continuing to stir. Return the pan to the heat and cook until the sauce comes to a boil, season, turn down the heat to its very lowest and cook gently for another 15 mins, making sure to stir often. Add the mozzarella and stir until melted.

To create the lasagne, grease an ovenproof dish and start layering. Start with a layer of kale followed by a layer of tomato sauce, then mushrooms, then béchamel and then beetroot and repeat, finishing off with the béchamel and perhaps a sprinkling of grated parmesan.

Bake in the oven for 20 mins until piping hot and serve.

Sausage, Barley and Kale Stew

This stew was again deliciously filling, proper winter comfort food. I used really flavourful mediterranean sausages and they were fantastic.

Sausage, Barley and Kale Stew (from The Guardian)
(Serves 4)

3 tbsp oil
8 sausages
2 onions, sliced
2 carrots, peeled and diced
240g pearl barley, rinsed with cold water
2 sprigs rosemary, leaves finely chopped
1l chicken or veg stock
salt and pepper
300g kale, tough stalks removed, roughly chopped

Heat 2 tbsp of oil in a large pan. Add the sausages and fry for 10-12 mins, turning, until browned all over. Transfer the sausages to a plate and set aside.

Turn the heat down and add the last 1 tbsp of oil to the pan. Gently fry the onion and carrot for 5-6 mins, stirring occasionally, until softened.

Add the barley, stir for a min, then add the rosemary and stock. Season well with salt and pepper. Simmer for 10 mins, then return the sausages to the pan. Simmer for another 20 mins.

Add the chopped kale, cover and simmer for another 5-10 mins, until wilted. Serve.

Jamie's 15 Minute Meals: Cajun Steak with Smoky Baked Beans and Collard Greens

I had another go at a 15 Minute Meal, I seem to dip in and out of this cookbook, mostly when I've been watching the TV programmes and think, yes, that looks yummy! This was pretty good, the beans and the steak were really flavourful. I didn't really do the veg properly, just steamed some kale, spinach and carrots.

Cajun Steak with Smoky Baked Beans and Collard Greens
(from Jamie's 15 Minute Meals)
(Serves 4)

Greens
2 rashers pancetta
olive oil
1 big bunch of mixed fresh herbs, such as bay, thyme and rosemary
1 carrot
4 spring onion
½ bunch radishes
1 chicken stock cube

Beans
2 x 400g tins mixed beans
350g passata
1 tsp Worcestershire sauce
1 tsp tabasco
2 tbsp tomato sauce
2 tbsp HP sauce
1 tsp runny honey
1 heaped tsp English mustard
40g cheddar cheese

Steak
2 x 250g sirloin steaks, fat removed
1 tsp sweet paprika
1 tsp dried thyme

Chilli Vinegar
1 fresh chilli
1 bottle white wine vinegar

Before you start it is recommended (in order to complete in 15 minutes) that the ingredients are out, kettle boiled, oven at full whack 240C, large lidded pan at medium-hgh heat, medium ovenproof fry pan medium heat, large fry pan high heat.

Slice the pancetta, put it into the lidded pan with 1 tbsp of oil, then pick in the herb leaves. Trim, finely slice and add the carrot, spring onions and radishes, stirring regularly. Drain and rinse the bans and put into the medium frying pan with 2 tbsp of oil to fry and crisp up.
Slice the kale (if needed) and add to the lidded pan, crumble in the stock cube and pour over 300ml of boiling water, then put the lid on. Stir the remaining bean ingredients (except the cheese) into the beans pan and bring to the boil. Grate over cheddar then place into the oven until golden and sizzling.

Rub the steaks with salt, pepper, paprika and thyme. Put them into the really hot large fry pan with 1 tablespoon of oil, turning every minute until cooked to your liking. Slice the chilli and add to the bottle of vinegar with a couple of bay leaves then add a drizzle to the greens before serving. Carve the steaks on a board at the table and serve with the beans, greens and a splurge of mustard.

Spaghetti Squash and Kale Bake

This is a wonderfully low carb meal, the spaghetti squash takes the place of any pasta and the ricotta creates a creamy sauce. The original recipe had kale in it but I went for cavolo nero as I prefer the taste and it has less tough stems. 

Spaghetti Squash and Kale Bake (adapted from Sequins and Scotch)
(Serves 4)

1 spaghetti squash, halved lengthwise and seeded

425g ricotta

1 large egg

4 handfuls cavolo nero, chopped

1 garlic clove, chopped

1/8 tsp ground nutmeg

salt and pepper

1 tsp italian herbs

50g parmesan, grated

225g mozzarella, grated

Heat oven to 200°C. Place the squash on a baking sheet  and roast until tender, 40 to 50 mins.

Meanwhile, in a large bowl, combine the ricotta, egg, kale, garlic, nutmeg, spices, parmesan cheese, salt and pepper

When the squash is cooked, with a fork, gently scrape out the strands of flesh from the spaghetti squash and add to the ricotta mixture. Mix gently to combine.

Transfer the mixture to a shallow casserole dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 mins.

Pork Fillet with Prunes, Mustard and Barley

I really enjoyed this dish but I wasn't that keen on the prunes. I think they either need chopping up a bit or removing from the dish. It would have worked well without them. I used cavolo nero for the greens which were delicious.

Pork Tenderloin with Prunes, Mustard and Barley (from Amazing Grains by Ghillie James)
(Serves 2-3)

1 tbsp oil
1 small onion, chopped
1 garlic clove, crushed
100g barley
650ml chicken or veg stock
15 pitted prunes
100ml white wine
400g pork tenderloin, cut into slices
200g kale or greens, thickly shredded
2 tsp dijon mustard
3 tbsp creme fraiche
salt and pepper

Bring the stock to the boil and cook the barley according to packet instructions.

Meanwhile, soak the prunes in the wine for 30 mins.

Season the pork slices with salt and pepper. Heat the oil in a frying pan over a high heat, brown the pork on both sides. Remove to a dish and add the onion and garlic, fry for a few mins until soft and translucent.

Add the kale or greens and fry adding a splash of water. After a couple of mins add the prunes and wine. Reduce for 30 secs and then stir in the mustard and creme fraiche and add the pork back to the pan. Taste for seasoning, then remove the pork from the pan.

Add the cooked barley to the sauce and stir together. Divide the barley mixture between 2 plates and then top with the pork.

Smoked Cheese Rice Bake

This was a lovely rice bake, something a bit different. I used a smoked cheese called smoked cuddy's cave, a Northumbrian cheese and I had to specially go to an Italian deli to find the fontina but it was definitely worth it, it's lovely and melty.

Smoked Cheese Rice Bake (from Iowa Girl Eats)

(Serves 6)

500ml chicken broth
300g brown rice
1 tablespoon olive oil
1 onion, sliced thinly
4 cloves garlic, minced
1/2 bunch kale, chopped
salt and pepper
1 tbsp butter
2 tbsp flour
375ml milk
75g fontina cheese, grated
75g smoked cheese, grated

Bring chicken broth to a boil in a small saucepan then add rice, cook according to the packet instructions.

Meanwhile heat the oil in a frying pan over medium heat then add the onions and a dash of salt. Stir to coat then cook, stirring occasionally, until onions are golden brown and very tender, 25-30 mins. Add the garlic and kale, season with salt and pepper, and then cook until kale is tender, 3-4 mins. Scoop mixture into a large bowl then set aside.

In the same frying pan melt the butter then sprinkle in flour and whisk to incorporate. Cook for 30 secs then slowly pour in milk while whisking constantly to avoid lumps. Season with salt and pepper then turn heat up slightly to bring to a bubble and then turn heat back down to medium and cook until thickened and bubbly, stirring often, 5-6 mins. Remove from heat then gradually stir in 50g of each cheese until melted and smooth.

Preheat oven to 180C then spray a 23 ×30 or 20 × 20cm baking dish very well with nonstick spray. Add the cooked rice and cheese sauce to kale mixture in the bowl then mix to combine. Pour the mixture into prepared baking dish then sprinkle with remaining cheese. Bake for 25-30 minutes or until golden brown on top.

River Cottage Kale Speltotto with Goat's Cheese

I made this on a bit of a him so that I could use up the spring greens growing in my garden before the slugs or caterpillars got them. I also used barley instead of spelt, which took much longer to cook and much more liquid than the time given for spelt. Nevertheless it was really tasty and well worth my arm falling off from all the stirring!

 

Kale Speltotto with Goat's Cheese

(from River Cottage Veg - Hugh Fearnley-Whittingstall)

(Serves 4)

1l vegetable stock

50g butter

2 tbsp oil

1 onion, finely chopped

1 garlic clove, finely chopped

A few sprigs thyme, leaves chopped

2-3 leeks, trimmed and sliced into 2cm thick slices

150g kale or spring greens, stems removed and leaves shredded

300g pearled spelt or barley

125ml white wine

50g hard goat's cheese

salt and pepper

Heat the stock in a saucepan and keep it at a low simmer over a very low heat.

Heat about half the butter and 1 tbsp of the oil in a large saucepan over a medium heat. Add the onion, garlic and thyme and sweat gently for about 10 mins, until the onion is soft.

Stir the spelt through the softened onions and cook gently for a min or two. Add the wine and let it bubble until all the liquid is absorbed.

Now start adding the stock, about a quarter at the time, as you would for a risotto, stirring often, letting  each addition be absorbed before adding the next. It should take about 25 mins for the spelt (10-15 mins longer for barley) to become tender but still with a bit of bite.

While the spelt is cooking, sweat the leeks in the remaining oil and butter in a small frying pan over a medium heat, tossing and stirring occasionally, until tender. Add the kale or greens for the last 5 mins.

Take the finished Speltotto off the heat and stir through the leeks, kale or greens and grated cheese. Season. Serve topped with more grated cheese or sliced goat's cheese and a grinding of pepper.

Spaghetti Squash with Kale and Sun-Dried Tomatoes

This is quite a versatile dish, I added chicken and beans instead of chickpeas, you could you any sort of green instead of kale. I used cavolo nero, but it is really tasty. It also used up the last little bit of spaghetti squash I had in the freezer. I have the not so little plants sat waiting to be planted out for this year, so I can make more awesome spaghetti squash dishes.
















Spaghetti Squash with Kale and Sun-Dried Tomatoes
(from The Taste Space)
(Serves 2)

1 small spaghetti squash
1 tbsp oil
1 small onion, quartered and thinly sliced
4 cloves garlic, minced or pressed
200g kale, stems removed and thinly sliced
200g can beans/chickpeas
1/2 tsp curry powder
1/2 tsp smoked paprika
1/4 tsp chilli flakes
6 sun-dried tomatoes, cut into strips

Preheat oven to 200C.

Pierce the spaghetti squash multiple times with a fork or knife. Place on a baking sheet and bake for 1 hour, turning the squash half way through cooking.  Remove from oven and set aside until cool enough to handle. Once the squash has cooled, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork.

Whilst the squash is cooling, heat the oil in a large frying pan over medium heat. Add the onion, and sauté until translucent. Add the garlic and continue to sauté until the onion is golden, around 1 min more.

Add the kale to the pan along with a splash of water to keep it moist. Raise the heat to medium-high, and cook the greens until they turn a brilliant green, stirring often. Stir in the spaghetti squash, beans, curry powder, smoked paprika and chilli flakes. Continue to cook and stir the squash for an additional 3-4 mins, or until the kale ribbons are tender, but still nice and bright. Add the sun-dried tomatoes. Season and serve.

Kale and Butterbean Stromboli

These pizzas look a bit of a mess! I rolled the pizza dough out a bit too thinly on one and the other I forgot to add cheese! so I sprinkled a bit on top after cooking. These stromboli were ok, a bit dry for my liking, when I eat the second one I'm going to make a tomato sauce to go with it. A tomato sauce makes everything better!

Kale and Butterbean Stromboli (adapted from Veg Hot Pot)
(Serves 2)

1 packet pizza dough mix
1 garlic clove, finely chopped
large bunch kale
1 small tin butter beans
salt and pepper
2-3 tbsp aubergine pesto
handful grated mozzarella
Make the pizza dough according to the packet instructions, roll out and leave to rest.

Heat a small amount of oil in a pan and add the garlic, fry for a few secs. Then add in the kale lightly stir fry until softened and wilted, you may need to add a splash of water. Add the butter beans for a couple of mins and then season.

Spread the aubergine pesto over the pizza dough. Top with the kale and butter beans, spread out evenly, the sprinkle the mozzarella over the top. Then roll the dough up from left to right to create a long log. Seal the ends.

Place on a baking tray or pizza stone and cook in the oven for 20-25 mins until the dough is golden.

Mushroom and Kale Rice Casserole

I got a huge load of kale cheap last weekend and so I was looking around for something to do with it. Rice casseroles are a bit of a foreign concept to me, it was only when I started reading American food blogs that I came across them and I am now a total convert! I love them, I love the combinations and there is just something yummy and comforting about baked rice!

Mushroom and Kale Rice Casserole (from The Kitchen Paper)
(Serves 4)

2 tbsp butter

1 onion, sliced into thin rings

225g chestnut mushrooms, sliced

1 tbsp oil

2 cloves garlic, minced

1 tbsp oregano, chopped

¼ tsp nutmeg

salt and pepper

1/2 tsp chilli flakes

1 large bunch kale, leaves torn and stems removed

2 tbsp plain flour

125 ml milk

125ml vegetable stock

2 tbsp single cream

250g basmati and wild rice

100g cheddar, grated

 

Preheat the oven to 180C and  grease a large ovenproof dish.

 

Melt half the butter in a large saucepan over medium heat, then add the onions. Stir to coat the onions with butter. Continue to cook the onions while you do everything else in the recipe, stirring every 5 mins or so, turning down the heat to keep the onions from burning and drying out.

 

In another large pan, melt the remaining butter over a medium heat. Add the mushrooms, spreading to cover the entire bottom of the pot, and do not stir for about 3 mins. Stir to get a new layer of mushrooms on the bottom, and cook for another 3 mins without stirring.

 

Add the oil, along with the garlic, oregano, nutmeg, salt, pepper, and chilli flakes. Stir to combine, and cook for 30 secs before adding the kale. Cook until the kale is wilted.

 

Sprinkle the flour over the mixture, stir well, then add the milk and veg stock. Cook, stirring, until the mixture thickens, about 3 mins after boiling. Add the cream, stir to combine, and remove from heat.

 

Stir the rice into the mushroom mixture, along with half of the cheese. The onions should be caramelised and golden, if not, cook them until they are, and then add to the mushroom mixture.

 

Pour the mixture into the dish, and top with the remaining cheese.

 

Bake for 20-25 mins, or until the cheese is golden and the casserole is bubbling. Serve.

Kale Soup

This a really simple kale soup but very tasty.

Kale Soup (from Just One Cookbook)
(Serves 4-6)

2 garlic cloves, finely chopped

3 small potatoes, peeled, chopped into chunks

1/2 large onion, chopped

500g bag kale, stems removed

4 tbsp unsalted butter

salt and pepper

1l vegetable stock

 

Melt the butter in a saucepan over a medium heat.

 

Add the garlic, onions and potatoes, grind over a little salt and pepper. Stir and cook 5 mins.

 

Add the chicken/vegetable broth and bring it to boil. Reduce the heat and gently simmer, covered for about 15 mins or until the potatoes become tender.

 

Add the kale and cook without the lid for about 2-3 mins or until tender. Remove from the heat and blitz with a hand blender until smooth. Serve.

Fried Farro with Pickled Carrots and Runny Eggs

This felt like a really lovely healthy dish, whole grains and lots of fresh veg. I made a couple of changes to the recipe, I made poached eggs instead of fried and I added in some pickled red cabbage hat needed using up. It was really tasty and I felt like I'd done something good for my body!!

Fried Farro with Pickled Carrots and Runny Eggs
(from Bon Appetit September 2013)
(Serves 6)

2 medium carrots, chopped
125ml white wine vinegar
1 tsp sugar
1 tsp salt
4 tbsp olive oil, divided
300g farro
2 garlic cloves, chopped, divided
200g chestnut mushrooms, sliced
½ bunch kale, centre ribs and stems removed, torn into 1in pieces
1 tbsp fish sauce
salt and pepper
1 bunch parsley leaves
6 eggs
1 red chilli, seeded, coarsely chopped
2 spring onions, thinly sliced
chilli flakes

Place carrots and chilli in a small heatproof bowl. Bring the vinegar, sugar, salt, and 125ml water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over the carrots and chillis; let them sit for at least 30 mins. Drain, reserving 60ml of the pickling liquid.

Meanwhile, heat 1tbsp of oil in a saucepan over a medium-high heat. Add the farro and half of the garlic and cook, stirring, until the farro is dark brown, 8–10 mins. Add 1.5l water and bring to a boil. Boil farro until tender but still firm to the bite, 25–30 mins. Drain and leave to cool.

Heat 1tbsp of the oil in a large frying pan over a medium-high heat. Add the mushrooms and cook until soft and just starting to brown, 5–7 mins. Transfer to a plate. Add 2tbsp of oil, then the kale and remaining garlic to the frying pan. Cook until the kale is wilted, about 4 mins. Add the fish sauce, farro, mushrooms, and pickled carrots. Cook until warmed through, 5–7 mins; season with salt and pepper and the reserved pickling liquid. Mix in the parsley and divide among bowls.

Bring a couple of pans of water to the boil. Add some vinegar and using a whisk swirl the water round. Crack each egg into a cup and add each egg into the centre of the swirling water, this will have to be done in batches, cook until the white is set but the yolk runny. Top each bowl of farro with an egg and the spring onions, season with the chilli flakes. Just before serving, break up eggs and mix into the farro.