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Kale and Pecan Casserole

May 14, 2015 / Jenny / 8 Comments

Kale is such a popular green right now! Long overlooked, it is now revered for its superior nutritional qualities. Kale is something that grows really well in our garden, and its growing season lasts from spring until late into the fall, so we eat a lot of kale in my household. I am always looking for new ways to use this superfood, and this casserole is my latest favorite. The jury still seems to be out on whether raw or cooked kale is best for us. Some sources say that cooking kale kills some of its nutrients, while other sources say that boiling kale for a short time makes the nutrients easier for our bodies to digest. The way I deal with this is that I make kale all kinds of different ways–raw in smoothies and salads, baked in kale chips, and blanched and baked in this scrumptious casserole.

In addition to the vitamin and mineral-rich kale, this casserole also contains pecans, which are chock-full of nutrients as well. The recipe I am sharing below is adapted from one I found in one of my favorite cookbooks, the charming “Mrs. Chard’s Almanac Cookbook: Hollyhocks and Radishes” by Bonnie Stewart Mickelson. The pecans and nutmeg offset the earthiness of the kale, and the sautéed onions and breadcrumbs add a savory richness to bring out kale’s deep flavor. I feel like I am feeding my body lots of good energy when I eat this casserole. Many of us are depleted of minerals these days, so eating a vegetable so rich in minerals helps restore the natural balance our bodies crave.

Our bodies long to be close to the earth and the minerals that come from the earth. With spring finally here and gardening season in full swing, I am reminded of how good it is to eat foods grown in my own soil or soil close to home. This quote expresses this feeling well, and though the author mentions a carrot, I think the sentiment can apply to all fruits and vegetables: “If you truly get in touch with a piece of carrot, you get in touch with the soil, the rain, the sunshine. You get in touch with Mother Earth and eating in such a way, you feel in touch with true life, your roots, and that is meditation. If we chew every morsel of our food in that way we become grateful and when you are grateful, you are happy.” –Thich Nhat Hanh

As a side dish, this casserole can bake away peacefully while you focus on the main course of the meal.

Kale and Pecan Casserole

Servings: 4-6
Time: approximately 15 minutes to prepare, 30 minutes to bake
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Ingredients:

1 and 1/2 pounds of kale, chopped
1 cup of onion, finely chopped
1/3 cup whole of wheat bread crumbs, plus 1/4 cup more for later
3 tablespoons of butter, plus 2 more for later
1 cup of light cream (if you don’t have cream, I have also used 2% milk)
1/2 cup of pecans, chopped
1/2 teaspoon of nutmeg
salt to taste

Directions:

Preheat your oven to 350 degrees Fahrenheit. Thoroughly was the kale and trim away the leafy parts from the thickest parts of the stems. Discard the stems. Bring a large pot of salted water to a boil and add the kale. Cook for 4 to 5 minutes, or until the kale is just barely tender. Drain well in a colander and chop into bite-sized pieces.

In a large skillet, melt 3 tablespoons of the butter. Sauté the chopped onions until soft (about 7 minutes). When the onions are softened, add the cooked kale, 1/3 cup bread crumbs, cream, chopped pecans, nutmeg, and salt. Stir to combine. Transfer to a lightly greased 1 and 1/2 quart deep baking dish.

Melt the remaining 2 tablespoons of butter in the same skillet. Stir in the remaining 1/4 cup bread crumbs to coat. Sprinkle over the top of the kale mixture in the baking dish. Bake, uncovered, in a 350 degree oven for 30 minutes. Add salt to taste, as needed. Enjoy!

To make ahead, prepare the recipe up to the point of baking. Cover and refrigerate until ready to bake.

This dish also tastes good as a leftover. Refrigerate the leftover portion and warm it back up in the oven the next day.

Recipe adapted from “Mrs. Chard’s Almanac Cookbook: Hollyhocks and Radishes” by Bonnie Steward Mickelson

Potato Soup with White Beans

May 8, 2015 / Jenny / 4 Comments

Spring never arrives smoothly here in Michigan, and the weather swings back and forth like a pendulum. Some days are as warm and sunny as a dream (like today), with flowers and buds popping out everywhere, while some days are bone-chillingly cold, wet, and windy (like 3 days ago). It was a cold, wet, and windy spring day when I put this soup together in my warm, cozy kitchen. This recipe is a great way to use some staples in your pantry and make that grocery budget stretch a little further. And it is healthy, hearty, and really tastes delicious too. My husband and son are big fans of this soup.

Potatoes, great northern beans, onions, and carrots all keep really well and can be easily eaten at any time of the year. I used golden carrots this time, and brightened up the soup with chopped fresh parsley from the plant on our windowsill. As spring produce comes in, I can imagine serving it with a side of asparagus or fresh new greens. The tablespoon of tomato sauce adds body and flavor to the soup, but it is optional. We almost always have a jar of tomato sauce in the refrigerator for one thing or another, so it was easy to grab a tablespoon of it to add to the simmering pot.

This soup is very easy, and does not take more than thirty minutes to make. I am on a continuing quest to make meals from as many whole foods as possible, while keeping an eye on both the time involved and the grocery bill. I feel that this soup recipe fits in with my ongoing quest. Of course it is nice to splurge sometimes, both with time and money. And it’s not realistic for us to eat healthy, whole foods one hundred percent of the time. But with a little planning, it doesn’t always have to be expensive and time-consuming to eat in ways that are good for our bodies and good for our planet. And truly, foods that are good for our bodies and the planet taste really, really delicious!

Have a great weekend! Spring is a time of great promise and new life, and lots of labor to bring our seeds to fruition. Our cherry trees are in full blossom and some vegetable seeds are coming up. This quote seems fitting for this time of year: “Happiness held is the seed; Happiness shared is the flower.” –John Harrigan

Potato Soup with White Beans and Carrots

Servings: 4-6
Time: approximately 30 minutes
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Ingredients:

2 tablespoon of extra-virgin olive oil
1 cup of onion, chopped
2 carrots, peeled and chopped into small disks
3 cups of potato, scrubbed and chopped into small cubes
15 ounces of cooked white beans (I used great northern beans), drained and rinsed
6 cups of chicken or vegetable broth
salt and pepper to taste
1 tablespoon of tomato sauce

Directions:

Wash and chop the vegetables. Heat the olive oil over medium heat in a large pot. Swirl the oil around to coat the bottom of the pot. Sautee the onions and carrots for about 5-7 minutes, until soft, stirring frequently. Add the broth and potatoes, and bring to a boil. Reduce the heat, and simmer at medium-low heat for about 12 minutes, until the potatoes are fork-tender. Add the beans, and cook over low heat until heated through. Then add the tablespoon of tomato sauce and salt and pepper to taste, depending on how much salt is in your broth. Serve with a salad, sandwiches, or cheese and crackers. Enjoy!

Broccoli and Feta Galette

May 1, 2015 / Jenny / 4 Comments

Galette is such a festive, pretty word. It is a French word, so for me it immediately elevates a dish to a certain level of sophistication. Yet a galette is a rustic dish, not fancy or intricate. I like to think that serving a galette evokes an atmosphere of rustic elegance. Sometimes it feels good to make something that feels special, but that’s very practical and healthy at the same time. Galettes can be sweet or savory, and there are endless variations one can create with the filling.

The recipe I am sharing here is based on one I found in the current issue of Real Simple magazine, though I made some changes to it to suit my family’s tastes. The roasted broccoli mixed with the creamy melted Feta gives the filling such a delicious flavor, and the hearty wrap-around crust turns it into a meal. I like to make my own crust for a galette, and it is basically the same as a pie crust. If you are looking for a good pie crust recipe, I posted one last spring and you can click on the above pie crust recipe link to find it. (That recipe is for a double crust, and a galette needs only a single crust, so I like to refrigerate or freeze the dough for the second crust to use in the future–making the next galette just got even easier!) If you are short on time, or if you just don’t enjoy making pie crusts, you can also use a store-bought pie crust. Basically, all you have to do for this recipe is prepare the crust, chop and saute the vegetables, add the cheeses, and assemble the galette. While it is baking, you have time to make a salad or another side dish if you wish.

We have had some pretty rushed dinners these last couple of weeks, due to our busy spring schedule. When I made this galette yesterday, it felt good to put a little extra effort into choosing the meal and making it. It felt good to put some joy back into the meal-making process, and that joy transferred to those eating the meal. Though we were still somewhat rushed to get to soccer practice after dinner, there was a sacred bubble of time when my husband, kids, and I were all together in the kitchen and dining room, enjoying our food in an atmosphere of comfort and rustic elegance.

Happy May Day, I hope you all have a great weekend!

Broccoli and Feta Galette

Servings: 2 very hungry people, or 4 moderately hungry people
Time: about 20 minutes preparation, plus about 30 minutes for baking time
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Ingredients:

3 tablespoons of extra-virgin olive oil
1 cup of onion, sliced
salt and pepper
1 medium-to-small head of broccoli, chopped
3/4 cup of crumbled Feta cheese
1 standard-sized pie crust
1 to 2 cups (depending on your taste) shredded Parmesan cheese
1 to 2 cloves of garlic, minced

Directions:

If you are making your own crust, mix up the dough. Preheat your oven to 400 degrees Fahrenheit. Heat the olive oil over medium heat in a large skillet or pot. Add the onions and 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook the onions, stirring now and then, until they are soft and golden, about 7 or so minutes. Add the broccoli and half of the Feta and stir to combine.

While the onions are cooking, roll out the pie crust into a circle about 14 inches in diameter. (I roll my pie crusts out on floured wax paper–they stick less and are easier to transfer that way). Roll the crust back onto the rolling pin and gently transfer it to a baking sheet lined with parchment paper.

Spread the minced garlic and Parmesan cheese evenly onto the pie crust, leaving a 2 inch border around the edges. Then spoon the broccoli mixture onto the pie crust, keeping the same border. Gently fold the edges of the pie crust over toward the center, pleating and folding all the way around, covering the filling by about an inch. Sprinkle the remaining Feta on top of the filling. Bake in the oven about 30 minutes, or until the galette is golden brown. Serve with a green salad or another side dish. Enjoy!

This recipe is based on one found in the May 2015 issue of Real Simple magazine.