Lori, Author at Fake Food Free

Links to a Healthy Weekend

February 27, 2010

It’s a big weekend around here. Believe it or not, we are finally moving! I honestly didn’t think the time would ever get here. We’ve been hit with delays right and left, but it looks like I may finally have a fantastic (and big) kitchen to cook in and a designated office to write in! We should have the appliances in soon and I’ll be sure to share some pictures.

On top of that, tomorrow is my husband’s birthday. It won’t be a typical celebration considering we have to scrub the apartment down and hand over the keys by 4:30, not to mention no oven for baking a cake, but I’ll find some way to make it special. It seems I’m the one with all the gifts, though. He returned Wednesday from a business trip to Brazil and brought back all kinds of fun stuff.

I’ll highlight some of the coffees in a later post, but here is what was in my goodie bag: specialty coffee from my favorite coffee shop in Curitiba along with some Café do Ponto, some Café do Ponto chocolate truffle powder for coffee, goiaba (guava) jam, mascavo sugar and demerara sugar. Non-food items included some new Havaianas, and a friend from there sent me a super cute dish towel. Fortunate, I am.

Despite all that is going on, I just couldn’t leave you without any links two weeks in a row. There is so much great stuff I’ve come across recently. I hope you enjoy!

Is Local Food Better? from World Watch isn’t a post or article from this week, but I found it while searching for references for an article recently. This contains information I’ve heard bits and pieces of, but it is nice to have it all put together to more fully answer the question. If you have questions about transporting food and how that effects the environment, you should read this.

Coconut Cilantro Rice from The Dabble sounds so great. I’ve had coconut rice before, but I haven’t made my own. I’m looking forward to trying this recipe.

Curried brown rice pilaf with pistachios and cherries from Fabulous Food Finds has way too many good things in it. This is something I may consider for our Easter table.

The Benefits of Bulgur from the NYTimes.com Well Blog had me happy that bulgur was one of the ingredients in the Pantry Veggie Burgers I made this week.

From Grass to Cheese: The Nolan Family Farm was posted on Farm Stories. This video tells the story of a family, grass-based cheese operation. It is also part of a KickStart project where the public can financially support it. The video is definitely worth a watch. I find family farms so fascinating and love that we as consumers are being given more opportunities to support them.

Coconut Crusted Salmon over Cauliflower and Kale

February 25, 2010

At the end of the month I’m always focused on using up what I have on hand. I enjoy working with a monthly food budget because I get shop away the first half of the month and then I challenge my creativity at the end. This process of using up all that I have really keeps me from overbuying fresh foods that might wilt or spoil before I have the chance to use them.

This recipe came about as a way for me to finish off the leftover veggies in the fridge and to finally put a can of coconut milk to use that I’ve had for a few weeks now. I wanted some protein with the meal so I turned to my freezer where I have some wild Alaskan salmon stocked up due to a recent sale.
I wanted to keep the flavors similar and I often coat chicken with coconut so I decided to try it with salmon too. A little curry with the veggies and the meal was set.

I wasn’t sure how the coconut and curry would mesh with the flavor of salmon, but I was pleased with the result. Creamy, spicy, sweet and salty, it is almost as if the three were made for each other.

Coconut Crusted Salmon over Cauliflower & Kale in Curry Coconut Milk

1 tbsp olive oil
½ small onion, sliced
½ large head of cauliflower, florets sliced
1 bunch kale, stemmed and chopped, about 3 cups raw
½ tsp salt
¼ tsp black pepper
1 tbsp curry powder
½ can coconut milk
2 salmon filets, thawed

2 tsp olive oil
¼ cup panko bread crumbs
1/8 cup unsweetened, shredded coconut
Pinch of salt and pepper

In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 1 to 2 minutes. Next add the cauliflower and kale. Turn to coat the vegetables in the oil and cook until the cauliflower is slightly browned and the kale begins to wilt, about 3 minutes. Stir in the salt, pepper and curry powder, add the coconut milk. Reduce heat to medium or medium-low, cover and let simmer for about 5 minutes or until vegetables are tender.

The salmon can be prepared in a variety of ways. I use a grill pan with a press. This doesn’t result in the tenderest salmon, but it is the quickest method for me with very easy clean-up. Searing it in a standard skillet or baking it would work well too.

In a small dish, combine the bread crumbs, coconut, salt and pepper. Drizzle the olive oil evenly over both salmon filets. Place the filets in the pre-heated grill pan. Top with crumb mixture, pressing it into the fish. Place the press on top of the salmon and cook on medium-high heat for about 3 minutes. Remove the press and gently flip the salmon, place the press on top again and allow to cook 3 to 4 more minutes or until the fish is cooked through. Divide the vegetables on two plates, top each with a salmon filet, and serve.

Unhealthy Obsessions with (Un)Healthy Foods, Part 1

February 23, 2010

Last week, I came across an interview with Michael Pollan from Active.com. Despite hearing or reading the same message about food and responsible eating, I never seem to tire of getting the message again and again. I always seem to find something new that gets me thinking.

This time it was the phrase, “an unhealthy obsession with healthy food.”

For a long time before I even had ideas for this blog, as I was studying nutrition and creating my own path to health, I felt that an obsession with healthy practices was as negative for wellness as not caring about what you put into your body. I remember verbalizing this thought to those around me at the time. Addiction comes in many forms and those related to overeating can easily be transformed into under-eating and counting every calorie, gram and milligram.

This phrase really brings about two different thoughts for me and today I’ll concentrate on the first one.

When we become so concerned about what a food will do for us, or how it will affect us we stop enjoying the food. Often in our society it feels that we are so desperate for perfect health that we’ll pay any amount of money and believe any bull to get it. So we’ve reached this point where we’ve forgotten about food, the art of making it, the benefit of eating it together and eating slowly.

Food is a thing, a thing that can make us fat or thin, disease-ridden or disease-free. A thing that must be consumed when our stomach growls, when we are stressed or when the clock strikes a certain hour.

The irony is that even when we have health as our number one priority those foods, those things, we are obsessing about aren’t even healthy. (Preservative-filled, artificially sweetened, artificially-thickened, fat-replaced yogurt, anyone?)

Sadly, the unhealthy obsession with healthy foods that I’ve battled from time to time made me miss out on some great stuff. The one thing that stands out in my mind is that I avoided some truly healthy foods because they were high in calorie only to eat fake foods with lesser nutritional value.

What was I thinking? Well, I’ll be easy on myself and say I was thinking what society and food companies wanted me to.

Nuts, peanut butter, olive oil, whole grain cereals and bananas are all examples of food that at one time or another I ate very little of because of the calories they contain. Instead I ate fat-free yogurt, low–fat crackers, processed cereal bars, frozen diet meals and light ice cream.

Just think about all those calories I was saving! Funny how my struggle with carrying a few extra pounds never changed. Not to mention the fact that I was getting very few nutrients when I could have been getting a multitude of vitamins and minerals, protein and heart-healthy fat.

An obsession in any form can be damaging to wellness, but can be especially so when directed at what the food industry and society convince us is healthy. An unhealthy obsession with so-called healthy foods can cheat us of both the enjoyment of food and of eating real food all together.

When we eat real foods, there is no need to obsess because health will naturally fall into line.

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Muesli is one of those foods that I knew about years ago, but wouldn’t eat because of the fear of calories, despite the fact that it is packed full of nutrients. Fortunately, we were re-introduced to it at a hotel breakfast while traveling around SE Asia last October. I’m so glad my views on healthy food have changed! Now I’m making my own and breakfast has never been better.

My Muesli

Rolled oats
Raisins
Dried cranberries
Chopped walnuts, pecans and almonds
Unsweetened, shredded coconut
Sprinkle of mascavo sugar

Dollars to Donuts – Pantry Veggie Burgers

February 22, 2010

Last November, a few weeks after I returned from the Foodbuzz event , I was contacted regarding some of the free products we received which eventually led to an invitation to review a cookbook. As soon as I read the description sent to me about the Dollars to Donuts cookbook by Dawn Welch I couldn’t wait to get my hands on it.

The background that leads to this book is as interesting as the recipes it offers. Dawn owns the Rock Cafe on Route 66 in Stroud, Oklahoma. She wrote this cookbook as a way to share her recipes, from her own kitchen and the diner, and her tips for stretching your dollar and making homemade foods in the most time-efficient way possible. Simple, real food – my kind of cooking.

The book offers a few surprises. While there are plenty of recipes for typical diner foods such as meatloaf and chicken-fried steak, you’ll also be getting a few flavors of the world with udon soup, peanut sauces and huevos rancheros. Dawn has an international food background from her previous work on cruise ships and she brings that to the kitchen and to this cookbook.

In addition to the recipes, the book contains all kinds of tips about shopping smart, canning and preserving, and making foods ahead of time. There are also icons for each recipe to identify those that are super quick, kid-friendly and freeze well. This is one of those books that is not only a cookbook, but a valuable kitchen resource manual.

I also like how it emphasizes that home cooking, even diner food, can be comforting AND nutritious. These meals are full of real, natural ingredients and use lots of spices for flavor.

I decided to try out the Pantry Veggie Burgers as my introduction to Dollars to Donuts. As I got into the process, it ended up being a bit lengthier than I expected, but I feel that this was just part of a learning curve. Some of the ingredients needed to be cooled before combining so I helped them along using my fridge and freezer. Overall though, these burgers weren’t so time consuming that I would not make them again. In fact, they will likely become a regular.

They are delicious! I’ve made veggie, bean burgers before, but none quite like this. I’ve decided it’s the walnuts that make the difference. Each bite gives you a nutty flavor and crunch that goes so well with the vegetable flavors and the texture of the beans.

I did cook my own pinto beans and I didn’t include that in the cooking time. I made a couple substitutions as well. I used white button mushrooms instead of cremini because they were the only available in the market on shopping day. I also used olive oil instead of canola.

The original recipe also calls for toasted buns and your typical burger works for serving. I decided to go bun-less and sautéed some kale (yes, I’m hooked) in the same pan that I used to cook the veggies for the burger. The dark greens were a great match! I also like the suggestion in the cookbook to make this into meatballs or crumble it in lasagna. I will definitely be trying that.

Pantry Veggie Burgers

From Dollars to Donuts and reprinted with permission from YC Media

1 can (14 oz.) pinto beans, or 1 ½ cups cooked pinto beans
½ cup bulgur wheat
1 tsp salt
1 tbsp + 2 tsp canola oil
8 oz. cremini mushrooms, stemmed and thinly sliced
½ yellow onion, finely chopped
1 lg garlic clove, minced
½ cup walnut pieces
½ tsp freshly ground black pepper
1/8 tsp smoked paprika (optional, but I did use it)
5 tbsp mayonnaise
2 tsp canola oil
6 hamburger buns, toasted
Lettuce leaves
1 lg or 2 sm ripe tomatoes, cored and thinly sliced
6 tbps barbeque sauce or ketchup

Dry the beans. Spread the drained pinto beans on a paper towel-lined plate and set aside.

Cook the bulgur. Bring 1 cup of water to a boil in a small saucepan over high heat. Stir in the bulgur and ¼ tsp of the salt, cover, and turn off the heat. Set aside until the bulgur is tender, about 20 minutes. (If some water remains in the bottom of the saucepan, drain the bulgur in a fine-mesh sieve, then set aside to cool to room temperature.)

Cook the veggies. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and ¼ teaspoon of the salt, and cook, stirring often, until the vegetables begin to brown, about 9 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a plate and let it cool to room temperature.

Make the burger mixture. Pulse the walnuts in a food processor until chopped, about five 1-second pulses. Add the beans, bulgur, the mushroom-onion mixture, the remaining ½ teaspoon of salt, the pepper, and the paprika (if using) to the food processor. Pulse about 15 times, or until the mixture holds together when squeezed, but isn’t pureed, scraping down the sides of the bowl as necessary. Add 2 tablespoons of the mayonnaise and pulse a couple of times to combine. * I think I went a little far with my pulsing, but the burgers still held together great.

Shape the burgers. Line a large baking sheet with parchment paper (parchment makes it easier to remove the burgers from the baking sheet). Shape the mixture into 6 equal patties and place them on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 12 hours (the burgers can also be frozen for up to 6 months).

Brown the burgers and serve. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Place 3 burgers in the pan and cook until browned on both sides, 5 to 6 minutes total, using a thin, wide, metal spatula to carefully flip the burgers. Transfer to a large plate and tent with foil. Repeat with the remaining oil to cook the last 3 burgers. Place a burger on each bun bottom and top with lettuce and tomato slices. Spread some mayonnaise and barbecue sauce or ketchup on the bun top, cover the burger, and serve.

If you want to get to know Dawn and the Rock Cafe a little bit better, check out this video from one of my fave shows – Diners, Drive-ins and Dives.

And the Winner Is…

February 19, 2010

Well, this has been a week with few posts from me. I haven’t done a whole lot of cooking so there hasn’t been much exciting going on around my kitchen. Next week will pick up though. I’ve got a cookbook review and a few recipes I can’t wait to share.

Of course I did have to stop in and announce the winner of the Tropical Traditions Coconut Peanut Butter! Thanks to everyone for the huge response and all your blogging and tweeting about it.

The winner by random number generator is…

Evan of Food Makes Fun Fuel

Congratulations! You can send me a shipping address to lori (at) fakefoodfree (dot) com. I’ll pass it on to Tropical Traditions and they will ship out your prize right away.

Food Finds and College Memories

February 17, 2010

I suppose how one feels about where they went to college will vary from person to person. For me, happiness, fond memories, pride and a bit of longing for times past come to mind. I may have had my complaints from time to time when I was there, but now that I’ve experienced other campuses and various forms of academic life I appreciate Purdue University more than ever.

We visited West Lafayette, IN this past weekend to see a basketball game with my brother –in-law and his wife and I was once again reminded of what a great place Purdue is. It’s been about four years or so since our last visit and now that my trips tend to be a bit more food-centric, it made the weekend even more fun.

A few months ago we saw an episode of Diners, Drive-Ins and Dives and were surprised to see the Triple XXX featured on the show. It does claim to be Indiana’s first drive-in restaurant, but we were surprised because this is a place I think I went to once during college. Why? Well, because it was sooooo unhealthy and I viewed it as an overcrowded, dirty diner.

Yes, I lacked appreciation for local culture back then, despised fat and needed floors I could eat off of. Well, I’ve changed a lot. Travel has led me to incredible food in places a lot less sparkling and my personal bubble has been known to disappear from time to time. I have a newfound appreciation.

We were cheerfully greeted by the cashier and we waited in our car (no space inside) about 20 minutes for a bar stool. Yep, this is a true diner. Only stools around a winding bar and it was beyond packed, shoulder to shoulder.

Since the beginning of the year I’ve only been eating non-meat options when dining out unless I know the source of the meat. I made a bit of an exception at Triple XXX, but not a big one. We felt the option of meat without fillers or additives was the second best choice. You know that gray stuff they showed in Food, Inc. Yeah, there is none of that. The diner grinds their own sirloin and I’m going to be honest. It was one of the best burgers I have had in a very long time.

They are perfectly grilled and thin. I love my burgers thin. I got the Barney Burger which was topped with grilled onions.

Going in my husband said he wasn’t going to order it, but caved at the last minute. I’m talking about the Duane Purvis All-American (many of the menu options are named after Purdue athletes) which was featured on the show – a burger with peanut butter on it.

Wait. I encourage you to practice the don’t-knock-it-until-you-try-it rule. I was surprised at how good the slightly sweet spread of pb was with the burger. However, my husband did admit that my burger with the grilled onions was more his style. No regrets in trying it though.

Our next stop we had really been looking forward to, but ended up disappointed. Lafayette Brewing Company was a favorite when we lived in the area and we made a point to go back. Perhaps it is because we’ve had the opportunity to visit many more microbreweries since then or maybe we are just upset they took the fried pickles off the menu, but we found both the food and beer somewhat mediocre. We did have a very friendly server though. Always want to mention the positive.

I ordered the Wit Bier which was made of 100% organic ingredients, but I really just ordered it because I love wheat beers . It was okay, not the best wheat I’ve had. It lacked the sweeter flavor I prefer in a wheat. I did really enjoy the Piper’s Pride Scottish ale and the Eight-Five my husband ordered though.

We shared our entrees and I got the bison burger. Yes, we had a lot of burgers, but I wasn’t too thrilled with the veggie options here. I was also pleased that the burger was Indiana-raised, grass-fed, organic American bison. My husband got the fish and chips of which the tartar sauce was excellent with a strong dill flavor. Otherwise the meal was good, and that is about the highest rating I’d give it.

We weren’t completely disappointed, it just reminded us of how fortunate we are that we can make all of these food comparisons among places we’ve lived and traveled.

On Sunday we walked around for part of the morning and I was reminded of one of the reasons I love Purdue’s campus so much. There are so many areas just like this where we could always gather and study. The tables and chairs in the Union alone have such character.

We met a friend at Noodles & Company for lunch. We don’t have any noodle places like this that I know of in Lexington as of yet. Not sure if this is a good or bad thing, but we did enjoy this place. Apparently, everyone else does too because it was packed. I had the Indonesian Peanut Sauté. The rice noodles were a bit too sticky, but it was nice and spicy with a great peanut flavor. My husband had the Japanese Pan-fried noodles with lots of udon and sprinkled with black sesame seeds. He enjoyed that as well.

Before heading out we stopped by Greyhouse Coffee. This place used to be called The Village Coffeehouse when I was on campus and I loved studying there as much as I loved their raspberry mochas. The place has only gotten better. The inside is a mix of modern and traditional with an upscale, cozy feel. I’d be studying here daily if I was still in school.

Fortunately for me, the raspberry mocha of sorts is still on the menu as the Raspberry Truffle. Although, I will admit I was tempted by the Dr. Strangelove as well. It was a coffee drink made with Mexican Oaxacan sauce infused with Sri Lankan cinnamon, orange and cloves.

My husband and I have both promised ourselves that we will make it back more often. Even with all this great food, there were several favorite places we didn’t get to visit and we’ve learned of many more we need to try. When all is said and done, I really do miss Purdue’s campus and the surrounding area, I do not, however, miss being in school.

Learning? I love it. School? Glad I’m done, but college towns have some of the best food around and the Lafayette area is no exception.

Triple XXX Family Restaurant
2 North Salisbury Street
West Lafayette, IN 47906-3027
(765) 743-5373

Lafayette Brewing Company
622 Main Street
Lafayette, IN 47901
(765) 742-2591

Noodles & Company
102 N. Chauncey Ave.
West Lafayette, IN. 47906
(765) 743-4444

Greyhouse Coffee & Supply Co
100 Northwestern Avenue
West Lafayette, IN 47906
(765) 743-5316

Happy Valentine’s Day!

February 14, 2010

Whether you celebrate it or not, have a special Valentine, love it or hate it I’m wishing you a beautiful day! The kind of day that is perfect for a giveaway.

I don’t review a lot of products on my site mainly because there are few packaged foods out there that are natural enough that I don’t classify them as processed. However, when I find one that I love I want to share it with you and help you score some of your own in the process.

Soon after I reviewed Tropical Traditions Gold Label Virgin Coconut Oil, I was contacted to see if I’d like to review another one of their products. My eye had been on the coconut peanut butter since I discovered the company so I certainly didn’t pass up the opportunity.

Tropical Traditions Coconut Peanut Butter has two ingredients – 100% organic dried coconut from the Philippines and 100% organic roasted Valencia peanuts from the US.

The combination of the two creates a spread, more dense than peanut butter, with a sweet flavor that makes you think there has to be sugar in there, or salt, or something. Nope, just two ingredients.

I love snacking on it by the spoonful, but spread on warm toast it is even better. The second the peanut butter hits the bread the coconut oils kick in and it turns into a smooth, melty topping worthy of dessert status.

This Coconut Peanut Butter will be making a regular appearance in my kitchen and will likely turn into a gift for some of the nut butter and coconut lovers in my life.

Lucky for you I’ve got one for your kitchen too!

Tropical Traditions will give away one jar of their Coconut Peanut Butter to one of my readers. The contest is open to those with a US or Canada address.

As requested by my giveaway givers you’ll need to subscribe to the Tropical Traditions Newsletter to enter. Tell me you did so or already do in the comments.

For additional entries follow me on Twitter, follow my blog, tweet about the contest or blog about it. Leave a comment for each thing you do (as well as your Twitter name and link as it applies) if you want it to be counted as a separate entry.

Good luck! Entry deadline is 12:00 pm EST Friday, February 19, 2010. I’ll select the winner randomly that afternoon.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Links to a Healthy Weekend

February 13, 2010

I’m doing exactly what I love to do this weekend – traveling. A short trip, but it feels like I haven’t been away from home in a very long time so I’m really looking forward to a change of scenery. We are headed to Indiana for Purdue basketball game tonight and we’ll be squeezing in as many stops as possible at some great restaurants in the area.

What are your plans for the weekend? Celebrating Valentine’s Day, Chinese New Year or Carnaval?

Here are some of my favorite reads from the week. Hope you enjoy them as much as I did!

Don’t (White) Sugar-Coat It has teamed up with some other food bloggers to host The Super Breakfast Bowl Challenge. Each week readers are challenged to incorporate a different ingredient into their breakfast and submit posts. This week was avocado, next week is flaxseed.

Holly Hickman is a journalist and author I’ve just recently been introduced to. The post Don’t Soak Your Nuts, Boys really caught my attention this week and not just because of the title. Soaking nuts and grains is a popular practice, and as it turns out a bit of a debated topic when you take a look at the science.

Striving Bean shared a recipe for Dark Chocolate Cookies made with beans! I’ve had black bean brownies before, but not cookies. It looks like a great recipe to try!

Rawmazing was featured on some of the foodie photo sites this week with Raw Cinnamon Buns. They look so good! I obviously don’t eat all raw foods, but I’m certainly not opposed to them. I had some pretty outstanding raw cheesecake in San Francisco and I have feeling these buns won’t disappoint either.

The Matador Network did a post featuring Matador Pets this week. I loved seeing all the photos and locations of the pets. I especially like the goat. Oh, and Macy is in there too!

I’m looking at having a logo created for my blog. If you happen to know of a person or company that does good work please drop me a recommendation in the comments.

Photo: A new cupcake place opened in town last weekend. This chocolate cupcake with chocolate buttercream tasted as good as it looks!

A Fond Farewell to Cookies

February 12, 2010

Beginning next week you won’t be seeing many recipes for sweet stuff around here. Not to worry, it will be back come Easter time; likely with a vengeance. You’ll probably have more springtime sweet stuff than you’ll know what to do with. Just preparing you.

Next week begins Lent and that means for me, and many other people I know who honor this time of year, sacrifices will be made.

Some no longer believe in the giving up practice of the Lenten season, they choose to do something instead. I happen to be a big fan of both.

To me, giving up something as simple as dessert or chocolate, as non-religious as that might seem, helps me focus and reflect. Sacrifice makes us stronger regardless of what that sacrifice may be. Not having something I really want makes me step back and evaluate all that I have and how fortunate I am.

And I won’t lie. This time of year also helps me get or keep my healthy food intake on the right track. I like sugar, maybe a little too much. Cutting it out for a while never hurt anyone. Well, unless you count the recipients of your crabby attitude that may result when you want sugar, but can’t have it. Note to self: keeping my crabby attitude in check should probably be another Lenten promise.

Between now and next week, there is still Valentine’s Day, Chinese New Year, Carnaval and Mardi Gras. While not hear quite yet, I’m sending my short term fond farewell to cookies a little bit early.

I haven’t made peanut butter cookies in a while so I decided to try a batch with some mascavo sugar and white whole wheat flour. This recipe resulted in dense, not-too-sweet, buttery cookies that melt in your mouth with each bite. I’m adding them to my must-make-again list.

Peanut Butter Chocolate Chip Cookies

½ cup unsalted butter, room temperature
½ cup natural peanut butter
¾ cup mascavo sugar
1 egg
1 ¼ cup white whole wheat flour
½ tsp baking powder
¼ tsp salt
¾ tsp baking soda
6 oz chocolate chips (1/2 a bag)

Preheat oven to 375 degrees F. Cream together the butter, peanut butter and sugar. Add the egg and mix until combined. In a bowl mix the flour, baking powder, salt and baking soda. Gradually mix into the wet ingredients. Stir in chocolate chips. Scoop cookies out by the tablespoon and form into a ball and flatten slightly. Place on an ungreased cookie sheet and bake for 10 minutes. Cool on a wire rack and enjoy. Makes about 18 cookies.

Smoky Sautéed Kale & Mushrooms

February 11, 2010

Before last night, I had never had kale. I know, I know. What kind of person-who-strives-to-eat-healthy am I? No kale?

It wasn’t because I’m against eating kale, or greens for that matter. I love spinach and romaine, but in the past darker leafy greens received nothing but a brief glance as I sought out the best looking produce at our market.

In fact, my only experience with greens has been with collard greens, and oddly enough, not even in the somewhat southern US where I’m living. (I say that because many people consider Kentucky the south, but when looking at a map I’ve never really considered Kentucky the true south of the US. I’ll save that for another post.)

Anyway, I actually had my first collards in Brazil, couve. They were finely sliced fresh and put into salads, eaten with the plentiful amounts of red meat so common there. When I was in the north of Brazil I had them prepared in a way similar to how they are eaten in the southern US.

My thoughts? Collards are okay. A little bitter for my taste whether fresh or cooked.

A couple weeks ago Michelle at Find Your Balance challenged her readers to try a new green. I didn’t meet the one week deadline, but I’ve had discovering new greens on my mind ever since. At the supermarket last week, it was settled, I had to give kale a try.

In just a cup of kale you’ll get a major dose of vitamins K, A and C. Not to mention the fact that you simply feel healthy eating it. Not scientific of course, but it’s like those vitamins go straight to blood perking you up a bit. You are what you eat, as it goes.

And you know what? Greens are pretty darn inexpensive especially when compared to other produce out and about this time of year. I have since learned that the season for kale is, well, right now – the middle of winter.

You’ll be hard pressed to find something easier to cook as well. I got a batch of great tasting kale finished in the amount of time it would take to go through a drive through. That includes cooking the salmon and quinoa I served it with.

I found several recipes for kale online. Between the flavors and the cooking methods I pretty much meshed them all together. The two that gave me the most inspiration was this Sautéed Kale and this Sautéed Kale with Smoked Paprika. I threw in a few more spices and veggies and this is what I got.

Smoky Sautéed Kale & Mushrooms

1 tbsp olive oil
¼ of a large onion, sliced
2 cloves garlic, minced
Large bunch of kale, about 1 to 1 ½ lbs
½ cup chicken stock
5-6 white mushrooms, sliced
½ tsp salt
¼ tsp black pepper
¼ tsp crushed red pepper
¼ tsp nutmeg
¼ tsp crushed red pepper

In a large, deep skillet heat the olive oil over medium-high heat. Add the onion and garlic, cook about 1 to 2 minutes. Place the kale in the skillet and use tongs to turn and coat it with the oil. Pour in the chicken stock and place and cover with a lid. Cook for about 5 minutes.

Remove the lid and add the mushrooms. Continue to cook until the mushrooms shrink and darken and the remaining liquid has evaporated. Stir in the seasonings. Makes 3 to 4 small servings, 2 large.

Thanks to Michelle for the inspiration.