Kale with Caramelized Leeks Stir-fry

Kale with Caramelized Leeks Stir-fry
Leeks and kale are packed with flavour. The Leeks imparting a sweetness to the kale that complements this stir-fry perfectly. Such a tasty dish for so few ingredients.
Recipe type: Side Dish Stir Fry
  • 1 leek, greens removed, white part halved then sliced lengthwise into thin strips
  • 5 oz (approx. 4 stems) of Curly Kale (thinly sliced ribs discarded)
  • 1 tablespoon butter
  • 1 tablespoon water
  • Salt & Pepper to taste
  1. Heat the butter in a large pan over medium heat until melted.
  2. Add the leeks strips and cook for 6-8 minutes, stirring occasionally, until softened and bits of brown are showing.
  3. Add the Curly Kale and 1 tablespoon water. Cook for addition 3-5 minutes stirring to wilt the Kale.
  4. Season with salt & pepper.
Leeks grow best in sandy soil leaving their inner layers hiding some dirt. After halving the leeks, vigorously rinse between the layers to remove any grit.


Herb-Stuffed Turkey Roll

Herb-Stuffed Turkey Roll
This Turkey Roll has a spiral of herb-laced dressing on the inside making it flavorful and moist. . No need to make a side dish as this one-pan meal has the yams, and Kale roasted with the Turkey Roll. Even though the recipe is written for the Cuisinart Convection Steam Oven; the Regular Oven Directions are given in the Notes section at the bottom.
Recipe type: Main Dish
  • 2 (4 to 5 ounces each) turkey breast fillets (about ½ inch thick) )
  • 1 cup yam diced small ½ inch
  • ½ cup Kale chopped stems veins removed
  • ¼ Red Pepper chopped or sliced thickly
  • 1 tbsp oil
  • For the stuffing
  • 2 tsp chopped fresh marjoram, or ¾ tsp dried
  • 2 tsp chopped fresh thyme, or ¾ tsp dried
  • 2 tsp chopped fresh sage, or ¾ tsp dried
  • ¾ tsp chopped fresh rosemary, or ¼ tsp dried
  • 2 slices bacon cut crosswise into ¼ inch strips
  • ½ onion finely chopped
  • ¼ cup Panko crumbs
  • ¼ cup grated Parmesan Cheese
  • ¼ tsp ground black pepper + additional to taste
  • ¼ tsp sea salt + additional to taste
  • For the Stuffing
  • ¼ cup chicken broth
  • ¼ cup apple cider or unsweetened apple juice divided
  • ½ tbsp. Corn-Starch mixed in ½ tbsp. water
  1. In a small bowl, combine marjoram, thyme, sage and rosemary. Set aside.
  2. In a small bowl place the chopped yam, kale, and Red Pepper sprinkle with salt and pepper to taste and the 1 tbsp of oil. Mix Set aside
  3. In a medium skillet on medium, add bacon and onion and cook, occasionally stirring, for 8 to 10 minutes, until onion is translucent and very soft. To a large bowl, transfer bacon-onion mixture along with cooking juices; add Panko crumbs, cheese, ¼ tsp pepper, ¼ tsp salt and all but 2 tsp fresh herb mixture or ¾ tsp dried. Set crumb mixture and remaining herb mixture aside.
  4. Arrange 1 turkey breast fillet on a work surface. Using a long, thin knife, cut almost entirely in half parallel to work surface, leaving one side attached. Repeat with remaining breast fillet. Open both fillets like a book and arrange side by side. Arrange crumb mixture on both turkey fillets, leaving a ½-inch border. Starting at one short side, roll into a log. Use kitchen string to tie at 1½- to 2-inch intervals. Sprinkle with remaining 2 tsp herb mixture, ¼ tsp pepper, and ⅛ tsp salt.
  5. Arrange turkey, seam side down, in the roasting pan. Fill the balance of the space in the pan with the chopped yam and chopped Kale and Red Pepper. Place in Cuisinart Steam Oven middle rack set Oven to Bake Steam 400° F and 25 minutes or until an internal thermometer inserted into the centermost part of a roll reads 165°F. Remove and let rest 5-10 minutes.
  6. If you do not have a Cuisinart Convection Steam Oven follow directions in the Notes Below.
  7. To Make the Apple Cider Pan Sauce
  8. In a small skillet add ¼ cup chicken broth, ¼ cup apple cider or unsweetened apple juice bring to a boil. Whisk in the cornstarch-water mixture and cook over medium heat cook until thickened and smooth about 60 seconds. Season with salt and pepper.
  9. Serve sauce drizzled over the turkey rolls and veggies.
To make in an oven
Preheat the oven to 400° F To the roasting pan, add ¼ cup broth and 2 Tbsp apple cider. Transfer to oven and immediately reduce heat to 375°F. Roast for 30 minutes.
Baste turkey with pan juices. Continue roasting and basting, until an internal thermometer inserted into the centermost part of a roll reads 165°F, (NOTE: If the pan gets dry, add broth or water to maintain ¼ inch liquid. Remove from oven and let rest, loosely covered with foil, for 5-10 minutes.
Meanwhile, place roasting pan on stove top, straddled over 2 burners if necessary, and add remaining 2 tbsp. Apple cider. Bring to a boil on medium, scraping up any browned bits in the pan. Whisk in cornstarch mixed with water mixture and cook until sauce is thickened and smooth, 30 to 60 seconds. Season with additional salt and pepper.


Lighter Irish Colcannon (Potatoes , Cauliflower, Kale Mash)

Lighter Irish Colcannon (Potatoes, Cauliflower, Kale Mash)
A delicious lighter version (By replacing some of the Potatoes with Cauliflower) of the Irish National Dish, Colcannon. Perfect as an easy side accompaniment for any savoury dish. A very comforting & filling dish.
Recipe type: Side Dish
Serves: serves 4
  • 4 medium yellow potatoes, washed and cubed
  • One large parsnip peeled and chopped
  • 1 tablespoon salt
  • 1 medium head of cauliflower
  • 1 Tablespoon of butter
  • 2 cups of kale or spinach chopped
  • 6 slices of bacon
  • ½ cup onion chopped fine
  • 1-3 cloves of garlic minced
  • 1 dried chili pepper crushed
  • 3 tablespoons light cream cheese
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon chopped fresh or dry chives, for garnish
  1. In a 2 qt saucepan, add potatoes & parsnips and 1 tablespoon salt. Cover with water and boil 10 minutes.
  2. Add cauliflower and simmer ten more minutes or until potatoes are cooked.
  3. Drain completely. Put back in pot stir a bit to remove excess moisture. Mash the mixture.
  4. Add the cream cheese and butter mash more to mix. Add salt, pepper, chili pepper, bacon bits, and onions, garlic Kale mixture. Mix
  5. While potatoes are cooking place bacon in a frying pan and cook until crisp. Remove from pan, crumble and set aside. Leave the bacon fat in the frying pan add onions and sauté until soft 3 minutes. Add garlic and cook another 30 seconds Then add chopped kale or spinach and sauté until Kale/Spinach is wilted.
  6. Garnish with chives or bacon pieces.
Great with a lighter version of Salisbury steak with mushroom gravy

What is Colcannon--"Colcannon. Originally an Irish dish of boiled potatoes and cabbage or kale mashed together and flavoured with onion, shallots, or leeks and cream or butter. The word 'colcannon' is from the Gaelic cal ceannann which means white-headed cabbage. However, the cannon' part of the name might be a derivative of the old Irish , translated variously as garlic, onion, or leek. The dish was introduced into England in the 18th century, where it became a favorite of the upper classes. In Ireland, colcannon was associated traditionally with Hallowe'en (31 October) festivities when it was used for marriage divination. Charms hidden in bowls of colcannon were portents of a marriage proposal should unmarried girls be lucky enough to find them while others filled their socks with spoonful’s of colcannon and hung them from the handle of the front door in the belief that the first man through the door would become their future husband.


Kale, Butternut Squash, and Onion Frittata

Kale, Butternut Squash, and Onion Frittata
Sweet butternut squash, Kale, & sautéed onion is incorporated into a colorful frittata that makes a great breakfast that is a tasty and low-calorie meal.
Recipe type: Breakfast, Brunch
Serves: 1 - 2 servings
Prep time: 
Cook time: 
Total time: 
  • ⅓ cup Egg Creations (or any carton of egg whites)
  • ½ cup butternut squash chopped into very small ¼ cubes (save the rest for another use)
  • 1 teaspoon extra-virgin olive oil
  • 1 shallot, chopped
  • Kosher salt and freshly ground pepper, to taste
  • ½ teaspoon Squash seasoning**
  • 1 ½ cups kale leaves (about 2 stems), chopped (ribs and stems removed)
  1. Preheat the oven to 450 F
  2. Beat the egg whites in a large mixing bowl with a large whisk until they form soft peaks. Season with some salt and pepper. Set the eggs aside in the fridge while you cook the vegetables. Combine the cubed butternut squash with ⅓ cup water in a large, non- stick, oven-safe skillet over high heat. If you don’t have a large non-stick skillet, you can use a regular, oven-safe skillet. Just be sure to coat it thoroughly with oil. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, just until all the water has evaporated and the sweet potato is soft on the outside, about 8-10 minutes. As soon as the water is evaporated, add the olive oil and onion, stir together, and season with Squash seasoning, salt and pepper. Cook over medium heat, often stirring, until the onion starts to soften, about a minute. Add the chopped kale and cook, often stirring, until the kale is wilted and dark green, about 2 minutes more. Spread the vegetables evenly over the bottom of the skillet, and then pour the egg mixture on top and spread it in an even layer. Bake in the preheated oven until the frittata is puffed, cooked through, and very lightly browned on top, 5 to 6 minutes.
  3. Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut it in half.
**For the Squash Spice mix 1 tablespoon onion powder,1 tablespoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, ½ teaspoon kosher salt,2 tsp brown sugar. This mix makes a lot but is wonderful with any roasted squash recipe just save the rest in a spice jar or zip lock baggy.

You can use sweet potato or yams for the butternut squash and chopped onion for the shallot.

Frittatas are essentially Italian style open-faced omelettes. Unlike a classic French omelette, frittatas don’t get folded over, and getting a little browned on the edges is encouraged.
Nutrition Information
Serving size: 182 grams Calories: 88 Fat: 2.4 Carbohydrates: 16 g Sodium: 32 mg Fiber: 2.4 g Protein: 2.8 g Cholesterol: 0


Kale & Mixed Bean with Turkey Sausage Soup

Kale & Mixed Bean with Turkey Sausage Soup
The flavor of the sausage gives all those healthy Veggies just what they need to make it perfect and delicious.
Recipe type: Adapted from cookingclassy.com
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • 1 Tbsp. olive oil
  • 12 oz. Turkey Sausage, (about two)
  • 1 ½ cups chopped carrots (about 3)
  • 1 ⅓ cups chopped yellow onion (1 medium)
  • ½ cup chopped celery (2 stalks)
  • 4 cloves garlic, minced
  • 1 habanero pepper membrane & seed removed Chopped fine
  • 5 cups low-sodium chicken broth
  • 1 cup water
  • 1 Tbsp. Dried parsley
  • 1 tsp dried rosemary, crushed
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 6 oz. kale, thick ribs removed, chopped (about 1½ bunches. 5 oz if using pre-cut)
  • 1 (19 oz.) can of Mixed Beans, drained and rinsed
  • 1 tsp fish sauce
  • Shredded parmesan cheese, for serving
  1. Heat olive oil in a large pot over medium heat.
  2. Add sausage and cook until browned, about 5 minutes. Remove sausage slice and set aside.
  3. Return pot to medium heat, add carrots, onion, and celery and sauté 3 minutes (while scraping the bottom of the pan to get the browned bits), add garlic and sauté 1 minute longer.
  4. Stir in chicken broth, water, parsley, rosemary, oregano, habanero pepper and season with salt and pepper to taste.
  5. Bring to a boil over medium-high heat, and allow to boil gently 10 minutes.
  6. Add kale, beans and sliced cooked sausage and allow to boil 10 minutes longer until kale and veggies are tender.
  7. Add the fish sauce. You can add more broth at this point to thin if you wish.
  8. Serve warm, top each serving with parmesan cheese.


Kale Salad with Roasted Grapes & Butternut Squash


Kale Salad with Roasted Grapes & Butternut Squash
This is a great mix of flavors and not hard to make. This salad, which is a combination of squash, roasted grapes, and pineapple is a melody of savory, spicy and sweet flavors. It is tossed with a spiced mustard and sherry vinaigrette, making this salad as delicious as it is filling
Serves: 4-6
  • For the vinaigrette:
  • 1 Clove garlic, smashed and minced
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon paprika
  • 1 pinch sea salt
  • ¼ cup extra-virgin olive oil
  • For the salad:
  • ½ small butternut squash, trimmed, peeled, halved, and seeded about 350 grams
  • ½ teaspoon sea salt
  • ¼ teaspoon chipotle chili powder
  • ¼ teaspoon chili pepper flakes
  • 1 pinch paprika
  • 1 pinch black pepper
  • 2 teaspoons brown sugar
  • 2 ½ teaspoons extra-virgin olive oil, divided
  • 2 cups seedless black or red grapes, cut in half if large
  • ⅓ cup pineapple pieces
  • 6 cups kale leaves, chopped
  • ⅓ cup peanuts
  • ¼ cup feta cheese
  1. In a medium bowl, whisk together the garlic, vinegar, Dijon, honey, paprika, and sea salt. Slowly whisk in the olive oil until emulsified. set aside.
  2. Preheat oven to .
  3. Line 2 large baking sheets with parchment paper. (If you have a large oven, you can make arrangements to roast everything at once; otherwise, it's best to roast the squash first and then the grapes after.)
  4. Slice the butternut squash into thick wedges or triangles, as evenly as possible.
  5. In a small bowl, combine the sea salt, brown sugar, chili powder, chili flakes, paprika, and black pepper. Set aside.
  6. In a large bowl, toss butternut squash wedges with 2 teaspoons olive oil and most of the spice mixture. Arrange the wedges with plenty of room on the prepared baking sheets. Slide into oven and roast for 20 minutes, then use tongs to turn each wedge and slide the baking sheet back into the oven to roast for another 15 to 20 minutes more, or until squash is tender and edges are lightly browned. Set aside to cool.
  7. In the same bowl used for the squash, toss grapes with ½ teaspoon olive oil and the remaining spice mixture. Spread a fresh layer of parchment on your baking sheet of choice, arrange the grapes, and slide the sheet into the oven. Bake, shaking pan once or twice, for 8 to 10 minutes total, or just until the grapes start to burst.
  8. Toss kale leaves with 1 teaspoon oil and massage into the leaves (this will soften the hard edges of the kale). Add the pineapple, butternut squash and roasted grapes with any of the grape juice in the pan. Add the dressing and toss to coat well. Scatter Feta Cheese and peanuts on top of the salad.
  9. Serve warm or at room temperature.
Nutrition Information
Serving size: 228 g Calories: 190 Fat: 14 g Saturated fat: 2.7 g Trans fat: 0 g Carbohydrates: 13.6 Sugar: 3.7 g Sodium: 334 mg Fiber: 2.6 Protein: 5.8 Cholesterol: 6 mg


Kale Citrus Salad with Pickled Onion

Kale Citrus Salad with Pickled Onion
Loads of kale, pomegranate, red onion, grapefruit, cranberries, and green apple make this salad hearty and substantial and loaded with fiber. If you love quick, crisp salads with a balance of tart and sweet, this is the one for you.
Serves: 3-4
Prep time: 
Total time: 
  • ¼ red onion, thinly sliced
  • ⅓ cup red wine vinegar
  • 1 Tbsp. sugar
  • 2 Tbsp. water
  • 1 large bundle lacinato kale (~4 cups), chopped
  • 1 grapefruit or orange, segmented (reserve any juice)
  • 1 tart apple, cored and chopped
  • ¼ cup pomegranate arils or dried cranberries (I used a mix of both)
  • 3 Tbsp. red wine vinegar
  • 1 Tbsp. Dijon mustard
  • Pinch sea salt + black pepper
  • ½ Tbsp. sweetener of choice (such as maple syrup or honey if not vegan)
  • ⅓ cup olive oil + more for massaging kale
  • 2 Tbsp. orange juice (optional - to brighten the flavor)
  • TOPPINGS (optional)
  • Berries in spring and summer
  • Cooked quinoa
  • Hempseeds, roasted nuts, or sunflower seeds for extra protein
  1. Pickle onions by mixing red wine vinegar, water and sugar in a small bowl and stirring to dissolve. Add sliced onions and let set in the fridge while prepping the rest of the salad. The liquid should cover the onion, so add a bit more vinegar and/or water if needed.
  2. Add kale to a large mixing bowl with 1-2 tsp olive oil and squeeze over reserved grapefruit or orange juice. Use your fingers to massage the kale to break down the bitterness and stiffness.
  3. Next add apple, grapefruit or orange segments, pomegranate or cranberries and set aside.
  4. Prepare dressing in a small mixing bowl by whisking vinegar, mustard, sweetener, and salt and pepper. Stream in olive oil while mixing, then taste and adjust seasonings as needed. I added a splash of orange juice to brighten up the flavors, but this is optional.
  5. Add pickled onions to the salad, as well as the dressing (or reserve it for serving), toss and serve.
Leftovers keep up to a couple days in the fridge, though best when fresh.
Nutrition Information
Serving size: 1 Calories: 263 Fat: 17.2 g Saturated fat: 2.4 g Trans fat: 0 g Carbohydrates: 26.1 g Sugar: 15.3 g Sodium: 77 mg Fiber: 3.7 g Protein: 3 g Cholesterol: 0 mg


Crispy Coconut Kale with Roasted Salmon and Coconut Rice

Crispy Coconut Kale with Roasted Salmon and Coconut Rice
This dish is a great balance of sweet and spicy. The Roasted kale has crispy edges which is the perfect contrast to the melt in your mouth sweet potatoes
Serves: 4
  • 1 cup jasmine rice, uncooked
  • 1 cup coconut milk
  • 1 cup water
  • ½ teaspoon sea salt
  • ⅓ cup coconut oil, melted
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons coconut aminos** (or tamari**)
  • 1 tablespoon Sriracha
  • 3 sweet potatoes, cubed
  • 1 teaspoon paprika
  • 1 tablespoon coconut oil, melted
  • 1 bunch lacinato** kale, ribs removed and sliced into strips
  • 1 cup unsweetened coconut flakes
  • 1 to 1 ½ pound salmon, sliced into 4 fillets
  1. Rinse rice in cold water and drain. Place in a saucepan with coconut milk, water, and salt. Bring to a boil and stir. Reduce to the lowest heat, cover, and cook for 15 minutes. Remove from heat and let stand 10 minutes, or until ready to serve (it will stay warm for up to an hour).
  2. While the rice is cooking, heat oven to 400° F. In a lidded jar, combine the melted coconut oil, sesame oil, coconut aminos, and Sriracha. Seal the jar and shake vigorously until emulsified.
  3. Place the sweet potatoes on a baking sheet. Drizzle with a tablespoon of melted coconut oil and sprinkle with paprika. Toss to coat. Bake for 30 minutes or until tender.
  4. Place kale and coconut flakes on a baking sheet. Drizzle with about ⅔ of the dressing. Toss until well coated.
  5. Drizzle salmon with 1 to 2 tablespoons of the remaining dressing. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potato's baking time, or until cooked through, being careful not to let the kale burn.
  6. Remove sweet potatoes, salmon, and kale from oven. Serve over fluffed rice with an extra drizzle of dressing. Devour!
Coconut Aminos Coconut Aminos: is frequently used in place of soy sauce in Paleo cooking. Coconut Aminos are made from the coconut sap and natural sea salt. They contain 17 amino acids and a small amount of B vitamins. You can use Coconut Aminos in place of soy sauce in your favorite dressings, sauces, or marinades.

TamariTamari: is really a class of soy sauce that's made with no (or little) wheat and a greater concentration of soybeans.. Japanese tamari is thicker, richer, and less salty than most soy sauce. The flavor tends to be smoother. Tamari

Lacinato Kale Lacinato Kale: Also known as Dinosaur Kale, Black Kale or Tuscan Kale. It has dark greenish-blue leaves with a bumpy texture that makes it easily identifiable compared to other smoother Kale varieties. The leaves of Lacinato Kale are easy to strip from the thick, white stalks and their cabbage-like earthy flavor is great in soups or even raw in salads.


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