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Archive for the ‘Dinner’ Category

Kale and Onion Tart

I love this simple quiche style tart. Almost rustic in its simplicity, the flavors from the green onion and cheese are savory and complimentary. And don’t stop reading at this point because you aren’t in the mood to mess with a pie crust. This whole wheat crust is quick to whip up and pat in the pan. No rolling or chilling required. 

The key to a really stunning filling is the buttermilk, but if you are hesitant about the strong flavors, I would encourage a combination of buttermilk and regular milk.  

Here’s how I make it with cheddar cheese. If you are ever in the mood to experiment, I think a parmesan version would be wonderful.

Kale and Onion Tart

the crust:

1/4 cup butter softened

1/4 cup coconut oil melted

1 1/4 cups whole wheat flour

water

Preheat oven to 400 degrees. Mix butter and coconut oil together in bowl. Pour in whole wheat flour, and stir to absorb butter mixture until it is crumbly. Add water, a tablespoon at a time until dough begins to hold together. Dump into a 9-10 inch pia pan or a tart pan, pressing dough across the bottom and up the sides. Prick all over crust with fork.  Bake 15-20 minutes.

 

Filling:

4 cups(approximately) coarsely chopped kale. (I buy it already chopped. If you buy it whole, trim out the tough stems before chopping)

2-3 green onions, sliced

1 1/4 cup buttermilk or a combination of milk and buttermilk

2 eggs

4 oz grated cheddar cheese

salt and pepper

Steam kale in a covered pan with a little water for a couple of minutes, just until wilted. Pour out excess water. Stir in onion and plenty of salt and pepper.

After removing crust from oven, reduce heat to 375 degrees. Whisk eggs and buttermilk together in a bowl. Sprinkle in some salt and pepper.

Fill crust with kale mixture, then cheese, then the egg mixture. Try to immerse the kale under the egg mixture if possible. Bake for 25-30 minutes, until custard is set. Best served cooled slightly.

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Chunks of chicken in a creamy, garlic and sundried tomato sauce. I’ve served it over brown rice or whole wheat couscous(available at The Granary), which we prefered. This recipe probably serves 4 nicely, though I double the sauce to stretch it for my family of 6. Covers the couscous nicely, and leaves plenty of sauce to clean up with ciabatta. Yum!

This yummy recipe is from our friend Cindy. Thanks for sharing!

Chicken and Sundried Tomatoes

4 boneless, skinless chicken breast, cut into bite size pieces

1 small onion, cut in half and thinly sliced

2 cloves garlic, minced

3/4 cup sour cream

3/4 cup chicken broth

1/4- 1/2 cup thinly sliced sundried tomatoes

1 tablespoon red wine vinegar

cooked couscous, brown rice, or egg noodles

fresh basil, and romano cheese to garnish

1. heat olive oil in skillet, and brown chicken pieces on both sides. Do this in small batches if necessary to achieve good color and flavor. Remove from pan.

2. add more olive oil to same skillet and cook onions for until slighty soft. Add garlic. Cook until garlic is golden.

3. add sour cream, broth, and vinegar, and sliced tomatoes to pan with onions and garlic. Heat over medium low heat, stirring, until well combined.

4. add chicken. simmer sauce for a few more minutes until chicken is cooked through.

5. serve over brown rice, couscous, or egg noodle (we like whole wheat couscous best). Top with romano cheese and basil.

*Note: When I doubled the sauce, I did thicken it at the last minute with a little flour and water, but I suspect this would not be necessary with the regular amount of sauce.

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A very healthy soup full of flavor, yet quick and easy to make!

2 medium onion
1 1/2 tsp. whole cumin seed
1 tsp. whole mustard seeds
1/4 cup + 3 Tbsp. olive oil
1 Tbsp. grated fresh ginger
2 tsp. finely minced garlic
2 medium sweet potatoes, peeled and cut into 1-inch cubes
8 cups water
3 cups dried yellow split peas, picked over and rinsed
1-2 Tbsp. mild curry powder(to taste)
salt
1 bunch kale

Saute’ onion in 3 Tbsp. olive oil in bottom of heavy soup pot. When onions are translucent, scrape them to side of pot and pour cumin seed and mustard seed onto bottom of pot. Pour 1/4 cup olive oil over seeds and stir lightly. As soon as seeds begin to pop, mix them in with the onions. Add ginger and garlic, and cook for one more minute. Add split peas, sweet potatoes, water, and curry powder. Stir well.

Cover pot and simmer unitl peas are beginning to break down, about an hour. Stir regularly to prevent sticking. Add water if it becomes dry.

Wash kale and remove tough stem. Chop leaves coarsely. When split peas are cooked, add kale to the pot, season with salt, and thin with water, if desired. Cover pot and cook on low heat 5-10 minutes or until kale is slightly tender.

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