bites of seasonal, healthy, easy to make, mostly Mediterranean food

Advice I got about the blog: keep it simple!

The man’s back is out and he can’t get out of bed?! You unload an entire filthy car after a ski trip, do some laundry, clean, cook, comfort, help with homework, pack, drive, drive back, load and unload the dishwasher, remind the kids not to stay in the shower too long, read, hug, say goodnight, cleanup the house, do another load of laundry, take out the compost, then the garbage, then the recycling, work a little, crash, wake up in the morning, coffee and a piece of toast (GF cause that’s what the dr said), wake up the kids and start all over – while he’s lying there in bed?!

Honey, keep it simple. Show the backyard, say something nice about the weather, take a picture of a leaf or two, make it look good, you know, have some fun…

Food trends are great – I follow them closely and participate from time to time – I want to be trendy too you know, I hear it’s good for the skin.

The one trend that seems to stay forever is ‘greens’. The kind of greens you eat not for their taste, but to make your jaws stronger and for their junk food antibodies. And here is the problem: take kale for instance, we can add it in a soup or hide it in a pot with lots of other things that will hide its nature. What is hard is to use it fresh and whole in a way that will make me real happy.

So after walking to school and slipping inelegantly on the rain slick sidewalk while explaining to my girl why she can’t have a sleepover tonight while her dad is walking around the house in pajamas bent into a question mark shape (she had one anyway…) and her mom is beat both mentally and physically, I walked into the kitchen and whipped the kale out of its paper bag. It was clear right away that it wasn’t going to cause any more problems, with my aching bum and all.  Maybe that’s why I got a more than edible – really tasty – bowl of fresh kale salad.

And since I ate a whole bowl and am pumped full of iron and minerals, I have the energy to write down the recipe.

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Raw Kale Salad

From mybissim | Salads

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• Dig-in

* You know I’m just joking. I really do like kale.
* You can also use this recipe with raw chard or just 2 huge bunches of parsley and cilantro, as an herby delicious salad.
* This salad can be made in advance

Total 00:30

Prep 00:25

Cook 00:05

cal Calories 204kcal

High fat Total Fat 18g

sat fat Saturated Fat 4g

chol Cholesterol 13mg

sodium Sodium 212mg

Low carbs Total Carbohydrate 8g

Serving size 101g Calories from fat 162kcal Fiber 2g Protein 5g Sugar 1g

6 servings Servings1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

Metric US

Ingredients

• 1 bunch kale ( about 4 cups chopped)
• juice from ½ a lemon
• salt
• a small bunch of parsley, leaves only- chopped
• ½ cup of almonds – slivered, blanched or whatever you want ( pine nuts will be great too)
• 2- 4 oz. feta cheese , crumbled
• Dressing:
• 3 Tablespoons olive oil
• 1 Tablespoon water
• 1 Tablespoon wine vinegar
• ½ teaspoon Dijon mustard
• 1 small garlic clove – chopped finely or mashed
• chili pepper- sliced thinly or chili flakes to taste

Directions

1. Wash the kale leaves and dry them well. Remove stems and chop very fine.
2. Transfer to a bowl and add a little salt and the lemon juice. Mix well with your hands and let it stand for 15 minutes or more. The salt and lemon soften the kale and make it nicer.
3. Place all the dressing ingredients in a jar, close and shake well.
4. Once the kale has finished soaking up the salt and lemon add the chopped parsley, almonds and feta.
5. Pour the dressing on top and mix well. Check seasoning and add chili or salt if necessary.
6. Put on a cape and go save the universe.

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Description Wikipedia

Analyzed by Kitchenbug

And since I’m on a roll, I’m going to give you another great kale recipe for the strong and brave among you. This time it’s a green soup that I dearly love, though I admit I’m the only one in my family that does. If you can get pass the green mush Dr.Seussy looks, you’ll discover a gentle rich and creamy soup that tastes like mushrooms and forest.

Green Soup with Kale, Chard & Mushrooms

4 short ribs
10 oz. mushrooms (I used baby Portobello)
4 chard leaves
4 leaves kale
2 garlic cloves
½ onion
1 bunch parsley
1 peeled potato
1 teaspoon curry powder

Place the beef ribs in a wide pot, cover with water and a little extra. Bring to a boil, clearing off the foam from the top, cover and cook for 1 hour.
Meanwhile place the vegetables in the food processor: greens, garlic, onion, mushrooms, potato and parsley and chop well. You’ll probably need to add a little water to make it easier, and it may need to go in the food processor in two rounds.
Once the beef has had its time alone, add the rest of the ingredients, spice vigorously and bring to a boil. Simmer for 2 hours, occasionally stirring and checking and fixing seasonings.
The soup should be thick and creamy; if at the end of cooking you find yourself wishing for a thicker consistency, add 1-2 spoons of quick polenta in a thin stream and cook a short while longer.

Serve with a drizzle of olive oil on top.

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