Showing posts with label Kale. Show all posts
Showing posts with label Kale. Show all posts

Tuesday, November 15, 2016

#Thanksgiving week -- Crunchy Kale and Chickpea Salad

LESLIE BUDEWITZ: My constitutional law professor liked to joke that there are two kinds of people: those who constantly divide the world into two kinds of people, and those who don’t.

Let me suggest another way to divide the world: people who insist on eating the same dishes for a particular holiday, year after year, and those who like to mix things up.

Count Mr. Right and me in that latter group. It may be because we are both cabooses, much younger children in our families, and have never actually been allowed to become the hosts of annual family gatherings! Or for me, it may be memories of less-than-stellar holiday cooking. (My mother was an indifferent cook, but a FABULOUS pie and Christmas cookie baker!) Or perhaps, we just enjoy experimenting with the amazing variety of foods available this time of year, which was not the case in our childhoods. (And as proof of the amazing differences between children in the same family, my husband would make tacos for Thanksgiving, while his sister puts her serving dishes away after each holiday meal with a note in them about what dish they hold!)

So if you enjoy rearranging your menu from time to time, this dish is perfect. Plus it counts as both the salad course and a vegetable dish, leaving more room for mashed potatoes and pie. (Maybe not on the same plate, especially if you’re a gravy fan—another way we could divide the world!)

Patting the chickpeas slightly dry allows them to roast rather than steam. The chickpeas and dressing can be prepared ahead of time, with the kale sauteed and the dish assembled just before serving.

Crunchy Chickpea Kale Caesar

2 - 15 ounce cans chickpeas (aka garbanzo beans), rinsed and drained
2 tablespoons olive oil
1/2 teaspoon kosher salt
½ teaspoon freshly ground black pepper
scant 1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/4 teaspoon kosher salt
1 large bunch kale
olive oil, for sauteeing
1 red bell pepper, julienned
1 jalapeno pepper, seeded and finely chopped
additional Parmesan for serving, if desired

Preheat the oven to 425 degrees. Pat the chickpeas dry and toss them, on a rimmed baking sheet, with the oil, ½ teaspoon salt, and black pepper. Roast for 30 minutes, shaking and turning the baking sheet occasionally to cook evenly. Set aside to cool.

In a small bowl, whisk together the mayonnaise, lemon juice, Parmesan, mustard, garlic, and 1/4 teaspoon salt.

Trim the kale, discarding any tough stems, and roughly chop it. Heat oil in a large pan and saute briefly, 2-3 minutes; greens should remain well-colored and tender-crisp. Place in a large flat serving bowl.

Add the bell pepper and jalapeno and stir to mix. Add the dressing and toss to coat. Top with chickpeas and additional Parmesan.

Serves 6-8.

Wishing you all a lovely Thanksgiving – thank you for being part of the Mystery Lovers’ Kitchen community!

Are you a traditionalist, or a daring holiday cook? 

From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming soon!): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Thursday, November 10, 2016

Hearty Kale, bean and sausage soup #bookgiveaway, Author Linda Wiken @LWiken

Since the season of cold blasts of air is upon us, of course it's mingled with beautifully colored leaves quickly abandoning the trees, it's a good time for some homemade soup!

My favorite soups all fall into the hearty range. I like them bold, chunky and with lots of flavor. I'm always on the prowl for new soup ideas as I tend to overuse each new one until I need something totally different. But this is one I've used over and over again, so many times that I'm not really sure where it all started. Each time I try a different type of sausage and I also like to play around with the beans and mushrooms. Lots of room for experimenting.

And, you'll need to play around with the amounts, especially for the sausages. This time I used two large Chorizo sausages (love the heat!) and that worked out just right for servings for five.

What you'll need: 

2 sausages (more or less)
4 large white mushrooms
1/2 bunch fresh kale
1 - 15 ounce can white beans, rinsed and drained
1 - 15 ounce can kidney beans, rinsed and drained
1 - 19 ounce can diced tomatoes
3 c. chicken broth
2 cloves garlic, sliced in slivers
1/2 onion
2 tbsp. olive oil
1/2 tsp. tumeric
fresh rosemary

 What to do: 

1.  Slice the sausages into bite-size pieces.

2.  Fold the stalks of kale in half lengthwise and remove the stem. Then tear the leaves into pieces. 

3.  Slice and dice the onion and garlic while heating the olive oil in a large pot. Add to the pot and heat until the onions are translucent.

4.  Add the sausage and kale to the onion mixture and cook for 5-6 minutes.

5.  Stir in the chicken broth and tomatoes. Add the kale, tumeric, and rosemary sprig. Bring to a gentle boil and allow to simmer for 25 minutes.

6.  Add both types of beans and continue to simmer for at least 5 minutes more.

Serve with your favorite bread or dinner roll.

For a chance to win a signed copy of  TOASTING UP TROUBLE, leave a comment telling me what is your favorite soup recipe! Winning name will be drawn Friday at 5 p.m. EST.

The first in the Dinner Club Mysteries is now available at your favorite bookstore and on-line, as a paperback and as an e-book. Recipes included!

Book #2, ROUX THE DAY, is coming in March, 2017!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 

Saturday, April 30, 2016

Massaged Kale Salad #Recipe @Peg Cochran

I first read about the concept of "massaging" kale in the Huffington Post. It's not as kinky as it sounds--trust me, this is a G rated recipe!  Since I am always looking for new ways to get my husband to like kale, I decided to give it a try.  Ingredients are simple:

Bunch of kale
Olive oil - a tablespoon or two

First you need to remove the tough center stems from the kale.  The easiest way to do this is to fold the leaf in half and run your knife down the stem.  Then while the leaf is folded in half, you can slice across it to make salad-sized pieces.

 Kale stripped of its stems and cut into bite-sized pieces.  
This is pre-massage.  It looks a little tense, doesn't it?

Place your cut up kale in a salad bowl.  Add approximately one tablespoon of olive oil (quantity depends on how big your bunch of kale is.)  Add a sprinkling of salt to taste then begin the massage!  Rub the pieces of kale between your fingertips.  As you rub, you will notice the leaves become silkier and less "scratchy" to the touch.  Continue until you have massaged all of the leaves--it will take a couple of minutes.  The kale should be soft and silky and taste almost sweet.

 Ahhhhh.   Doesn't that kale look more relaxed now?  
This is the salad post-massage. 

Serve as is or add a dash of your favorite vinegar.


To celebrate the release of Berry the Hatchet, the second book in my Cranberry Cove series, I am giving away one copy to someone who leaves a comment below!

The entire town of Cranberry Cove is popping with excitement. Monica Albertson is baking cranberry goodies by the dozen and shopkeepers are decking out their storefronts for the first annual Winter Walk—an event dreamed up by the mayor to bring visitors to the town during a normally dead time of year.

But it’s the mayor who turns up dead during the grand opening ceremony, his lifeless body making its entrance in a horse-drawn sleigh. Monica’s mother and stepmother quickly become the prime suspects when it’s discovered that the mayor was dating both of them, and to make things worse, her half brother Jeff uncovers a clue buried near one of the bogs on Sassamanash Farm. Now it’s up to Monica to find out who really put the mayor on ice.

Thursday, February 4, 2016

Chickpeas for Dinner? Say what?? #recipe @lucyburdette

LUCY BURDETTE: Did you know that sautéed or roasted chickpeas are back in vogue? I figured this out when I saw a recipe in Bon Appétit and another on a site I've been cruising called Blue zones, which is about the places in the world where people live the longest and happiest. Of course researchers are very interested in what they eat (and don't eat.)

John was surprised to see this as his supper, but after he got over the shock, we quite enjoyed it as a light meal on the way out to the movies. And another bonus: you can feel very good about what you've eaten! (Maybe even slip in a little bowl of ice cream later...)


One 15 ounce can of low-sodium chickpeas
1 to 2 tablespoons olive oil and a pat of butter if you like
Two crushed cloves fresh garlic
Several dashes spices--this can be cumin or cayenne or chili pepper or turmeric; I used Penzey's Arizona Dreaming
Quarter cup chopped herbs of your choice (we used basil and dill)
Several generous handfuls fresh kale
Two eggs

Rinse the chickpeas well. Sauté them in olive oil and butter with the crushed garlic and spices, 10 to 15 minutes until they begin to brown. Don't go too long or they'll get dry. Mix in the fresh herbs and set aside.

Sauté the kale quickly until it just wilts. In another pan, cook the eggs to your liking, ours were over medium.

Assemble the dinner: mix chickpeas and kale on the plate and arrange the fried egg to the side of the greens. That's it! Dinner is served and then off to the movies...

KILLER TAKEOUT is coming in April, but available for pre-order today!

And you can follow Lucy on Facebook,
and Instagram!

Wednesday, January 6, 2016

Cheddar Kale Quiche from author @AveryAames + book #giveaway

LINK to order

Okay, I'm gearing up for the release of FOR CHEDDAR OR WORSE so my mind is in cheese- mode, which means every recipe for this month from me will have cheese in it in some fashion. Get ready!

By the way, every week until release February 2, I'll be offering a giveaway right here, so don't miss a Wednesday. See below.

Over the New Year, I wanted to make something that I would really love to eat...for days.  I had recently bought a bag of quinoa flour and thought, hmm, what can I do with this?  Why not try a new quiche recipe!

My friend, Sheridan, gave me a cookbook for Christmas from the Lagasse girls (Emeril's daughters) and it's gluten-free, so I browsed through it, and I found a recipe for a pastry that looked perfect. I loved their tips. 

So I used that pastry and then scoured the Internet for a recipe with kale. I know, right, kale? I do NOT like kale raw. But I know it's benefits and thought, what if I can cook it down for a quiche? Perfect. 

I found a recipe on the Land of Lakes butter site. Every product now offers recipes using their products. Well, I didn't have all their products (I do use their butter and sour cream), and then I tweaked, so this one is my own, not theirs, but certainly inspired by theirs.

It's perfect for brunch, lunch, an afternoon snack, and or dinner. Cheese is sort of versatile that way. It's very savory and this quiche is gluten-free!!  Yes, of course, you could make a regular crust with regular flour or you can buy a crust at the store, but the quinoa adds so much, I've got to tell you. It gave this crust a great, nutty flavor! Love it!

Kale Cheddar Quiche

From a cookbook called: The Lagasse Girls’ Big Flavor, Bold Taste and No Gluten!

I tweaked this recipe, but it really worked.  Their biggest hint:  COLD, COLD, COLD.

Crust ingredients:

1 cup gluten-free flour blend (they suggested Arrowhead Mills – but I made mine with ½ cup sweet rice flour and ½ cup quinoa flour) [*plus more for dusting, see below]
1/4 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup (1 stick) COLD unsalted butter, diced into small cubes
1 large COLD egg
2 to 4 tablespoons ice water (*I used 2)

In a food processor, mix the flour, salt and xanthan gum to combine.

Add in the cold butter cubes and pulse until the mixture is fine crumbs with no large pieces.

Add the egg and 2 tablespoons of ice water and pulse again until dough forms. [Doesn’t take long.]  You might need to add water. You want the dough to be sort of sticky.

Remove the dough from the food processor and transfer to a large resealable plastic bag. Squish the dough down into a large disk of even thickness, as thin as your bag can handle.  *[I used a rolling pin to get it really flat.]  Refrigerator for at least 30 minutes or up to 3 days!

Once the dough is chilled, transfer it from its wrapping to a gluten-free floured sheet of waxed paper or parchment paper.  [*Note: I forgot to dust with GF flour and it was harder to remove. I did it, but it was harder.]  Sprinkle the top of the dough with a bit more GF flour and top with another piece of wax paper or parchment paper.

Using a rolling pin, roll out the dough between the sheets of paper.

Once it’s about 12 inches in diameter (the right size for a 9-inch pie pan), gently peel off the top layer of paper.

Now…to transfer the dough…I turned my pie plate upside down and set it on the dough. Then I slipped my hand beneath the parchment paper and pie plate and flipped them. The dough settled nicely inside. 
I didn't photograph the rolling and crimping. Sheesh!

Gentle press the dough down so it fits along the bottom and up the sides. If any part of it breaks, just squish it back together. You won’t see any seams after it bakes.

Crimp the edges of the dough around the rim of the pie plate.

For this quiche – do not prebake the crust!!!


4 ounces (about 3 cups diced) kale, ribs and stems removed (*I chopped in food processor)
2 tablespoons butter
1/2 cup diced shallots, (1-3 shallots)
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme
1 cup half and half
1/4 cup sour cream
4 eggs, slightly beaten
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded Cheddar cheese

Heat oven to 375 degrees F.  Prepare pie shell per instructions.

Remove stems of kale. Chop a bit.  Then put in the food processor to really dice. This is a messy business!  But the food processor really helps. Measure 3 cups and set aside.

In a skillet, melt 2 tablespoons butter.  Add shallots and cook 3 minutes until translucent.

Add the kale, rosemary, and thyme.  Cook 5 minutes or until kale is tender. Remove from heat.

In a large bowl, combine half & half, sour cream, eggs, salt, and pepper.  Using a whisk, mix until blended.

Spoon kale mixture into the prepared pie shell. Pour the egg mixture over the kale. Sprinkle with the shredded Cheddar cheese.

Place onto a baking sheet (that has a lip; this leaks).  Bake 35 minutes until the filling is set and the top is browned. Remove from oven and let stand 15 minutes. Serve warm.


Leave your name and email so I can contact you if you WIN, and tell me what is your favorite brunch food? I'll be giving away your CHOICE of a Cheese Shop Mystery plus some fun swag. Winner will be picked Friday, the 8th.

Savor the mystery and say cheese!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

Friend Daryl or Avery on Facebook
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Plus check out our website - REVAMPED with a fan club that includes puzzles, photos, inspiration and giveaways!

FUDGING THE BOOKS, the 4th Cookbook Nook Mystery, is HERE!  Click to order.

New in February 2016
Click to order.

Monday, January 13, 2014

Cooking for One

Did you see Camille Minichino's guest blog on October 13th? Absolutely hilarious!  Camille's blog made me think about how differently we cook when we're only cooking for one. Do any of you prepare a proper well-balanced meal when you're by yourself? A carb, meat, veggies, fruit? Sometimes I just nosh, which is far worse calorie-wise, I'm sure. A few olives, some cheese and bread, an apple, a leftover chicken leg. But you know what almost always falls by the wayside for me -- veggies!

I like vegetables, but unless I'm having a salad, which, let's face it, is often the same ingredients as my noshing, except with lettuce and dressing added, I'm less inclined to bother with potatoes, carrots, broccoli or greens when it's just me. Bad, bad Krista.

But that reminded me that I bought Lacinato kale, and I really should cook it. In addition, I saw a fabulous photo of mustard greens with white beans in a magazine. Mustard greens -- eh. But kale and beans might make a tasty one skillet dinner. This dish takes the flavor from the garlic and the sausage. Here's what I did.

What do you make when you're only cooking dinner for yourself?

Skillet Kale and Beans with Sausage

1 to 2 servings of sausage (breakfast sausage, chorizo, whatever you like)
1-2 tablespoons olive oil
1 clove garlic, minced
1 red pepper, sliced
1 bunch of Lacinato kale
1/2 can white beans
salt and pepper

Prepare the sausage according to directions, or saute briefly in  olive oil.


Remove sausage, lower the heat and add minced garlic and red pepper.


While they cook, wash the kale, cut out any tough stems and chop in 1-2 inch pieces. Add the kale to the pan and cook until wilted.

Add the beans to warm them, salt and pepper to taste and stir.