Kale and Apples with Mustard

Tonight, I decided to actually use some of the recipes I've been collecting on Pinterest, instead of just making great big pretty boards to look at! I picked up a big bunch of good looking kale at the market this week and wanted to make something with it.

I like kale. I like spinach better, but there isn't a vegetable bidding war for my taste buds, now, is there? There's room for both. Spinach is sweet; it satisfies my gigantic sweet tooth like other sweet veggies-- carrots, sweet potatoes, squash. Kale has a more bitter flavor, which is nice, too, but doesn't have the same appeal to my sweet sensitivities.

This recipe doesn't run from the bitterness. It celebrates it, as a matter of fact. And paired with the crisp, tart flavor of granny smith apples, it makes a nice combo.

KALE WITH APPLES AND MUSTARD

1) Coarsely chop 1and a half pounds of kale , removing ribs.

2) Heat 1 tablespoon of extra virgin olive oil over medium heat. Add kale and cook until bright green, about 1-2 minutes tossing occasionally.

3) Add 2/3 cup water, cover,  and cook for 3 more minutes.

4) Stir in 2 sliced granny smith apples. Cover and cook until kale is tender, about 10 minutes.

5) In small bowl, whisk together 2 tablespoons cider vinegar, 4 teaspoons brown mustard,

2 teaspoons brown sugar, and 1 pinch salt.

6) Add the mustard mixture to the kale, turn heat up to high, and boil for 3-4 minutes uncovered.

 The picture really doesn't do it justice, but it was quite flavorful. If I was going to make it again (and I probably will!) I'd add the apples in later, to keep them a little more crisp. They were a bit too mushy for me, but still tasted good!

Oriental Stir Fry Carrots

It has been a wonderful October -- the weather is spectacular and the farmer's market is still brimming with wonderful produce. I'm loving the warm days and the food.

This week, I picked up a bunch of lovely carrots.

Normally, I'll go for a recipe that uses both the carrot and the greens, but after two days in the fridge, the greens were looking wilted and not very enticing. (I've got to clean out the refrigerator) So this time around, I cooked just the root part of the carrot.

Oriental Stir Fry Carrots

1) Cut 5-6 medium carrots into medium thick slices.

2) Heat 1 tablespoon canola oil in deep fry-pan over medium heat. Add carrots, cover, and cook until soft, about 7 minutes.

3) Meanwhile, in a small bowl, measure 2 tablespoons white vinegar. (I used a white balsamic vinegar which was this gorgeous amber color!)

4) Add 2 tablespoons soy sauce and one minced garlic clove. Whisk together.

5) Add sauce to fry pan with carrots and cook until garlic is fragrant, about 3 minutes.

It tastes even better than it looks!

Fall rocks! And so does the color orange. 

Just sayin'.

Sauteed Beets and Greens

As much as I love summer, fall is a nice way for summer to end. The weather is beautiful -- warm during the day, crisp at night -- the foliage is gorgeous, and the farmer's market may actually be better!

Last week, I went to the farmer's market and picked up a bunch of beets. They looked and smelled absolutely delicious! Ok, maybe looking delicious is an overstatement. They are root vegetables. So they were covered with dirt and little stringy rooty things. But they did smell good. And they looked like they could be delicious with a little cleaning up.

I found a great beet recipe online that used not only the root, but the stems and greens, as well. I like using the greens in recipes whenever possible -- it seems less wasteful.

SAUTEED BEETS AND GREENS

Ingredients:
1 bunch beets with greens attached
2 TBSP olive oil
1 clove garlic
salt
pecans or walnuts
sunflower seeds

1) Cut stems and greens from beets.

2) Scrub and peel beets

3) Halve lengthwise and cut into 1/4 inch pieces

4) In large frying pan, heat 1 TBSP olive oil and 1/4 cut water over medium heat. Add beets, cover, and cook until tender, about 10 minutes.

5) While beets are cooking, rinse stems and cut into 2 inch pieces.

6) When beets are tender, add stems to pan, cover, and cook for 3 minutes.

7) Peel and cut garlic into thin slices. Chop greens coarsely.

8) Add garlic to pan. Cook until fragrant.

9) Add greens and cook 1 minute, until wilted.

10) Divide between 4 bowls. Drizzle with olive oil, and season with salt.

11) Sprinkle nuts and sunflower seeds over greens.

A word of caution: beets stain! I spilled some beet juice on my shirt and made a gigantic stain! So be careful or wear a shirt you don't care about.

Of course, this leads right into the subject of laundry.....

Butternut Squash and Spinach

Fall is here, with all the great autumn food! I love eating up all the apples, pumpkins, squash, and maple  products that are in abundance this time of year.

I'm a bit of a klutz in the kitchen, however, so when I make something, it has to be quick. It was to be easy. It has to be almost idiot-proof. And now, it has to be clean, too.

A couple years ago, I came across this simple recipe in YOGA magazine. Only 5 ingredients, but oh, so good!

BUTTERNUT SQUASH AND SPINACH

Cut a medium sized butternut squash into cubes. Or buy it already cubed. Whichever.

Arrange the cubed squash on  cookie sheet and cover with a liberal amount of olive oil.  Season with salt and pepper.

Bake squash at 350 until it is soft and easily to pierce with fork. *note-- it cooks faster and uses less energy in a toaster oven. I used to throw the squash in before jumping in the shower and by the time I was done and dressed, the squash was ready to go!*

Fill a large bowl with a 10 oz package of baby spinach leaves. Pour the squash and olive oil over the spinach.

Squeeze the juice of 1/2 lemon over the spinach and squash.

Sprinkle with slivered almonds.

And done! Ridiculously easy and ridiculously delicious!