"SUNDAY DINNER KALE" - or "KALE THAT KIDS WON'T HIDE UNDER THE PLACEMAT"

While I understand that Kale may not be first on any kid's list of favourite foods, I guarantee that if you can get them to try this side dish, they will like it, and they will eat it themselves (poor cat). If, however, I am wrong, and the kids don't ask for seconds, all the more for you - and you will thank me for that.

When the rest of your dinner is ready, the table is set, and everyone is ready to sit down, get your ingredients lined up in preparation for the quick cooking of this super fast super food. Once the preparation starts, you are literally seconds away from completion.

This recipe should serve two, generously. I am willing to bet that you will double the recipe the next time you make it. Kale is the most nutrient dense green on the planet. Prepared this way, I think it is also the most delicious.



Enjoy.



Ingredients:
5 to 6 oz. kale, stems removed
2 tablespoons extra virgin olive oil
¼ teaspoon kosher sea salt
1/3 cup raw walnuts or raw pecans
1 clove garlic, minced or grated
1/8 teaspoon freshly grated nutmeg (eyeball it)
1 to 2 tablespoons fresh lemon juice
Zest of 1 lemon
1/3 cup imported Italian Parmesan cheese, freshly grated


Preparation:
Remove the stems and chop the kale into strips about ¼ to ½ inch wide, wash it, and shake off as much water as you can. Set aside.
Heat the olive oil over medium-high heat in the widest skillet you own. Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the nuts and garlic, wait 10 seconds, then grate the nutmeg over the kale, and stir it in. Wait ten seconds again and stir in the lemon juice and zest.
Remove from heat and serve dusted with Parmesan cheese.

That's what I'm talkin' about.

BURRITO SALAD

Remember the Chipotle Lime Chicken recipe that we posted just a week or two ago? Left-over chicken has long been a starting point for many quick meals, but this is my new favourite. I think even kids might like it. The following recipe is for one huge salad. Adjust the amounts for extra servings.

Enjoy.

Ingredients:

3 - 4 ounces of cooked, chilled Chipotle Lime Chicken, cubed into bite sized pieces

1 cup of chopped celery (optional)

1 cup of chopped cucumber

1 cup of red pepper

1 heaping tablespoon of organic sour cream (optional)

1 heaping tablespoon of guacamole (optional, but worth it for so many reasons)

1 to 2 cups of fresh spinach and/or romaine lettuce and/or fresh kale (kale pictured above)

1/3 to 1/2 of a fresh lime

Preparation:

Combine all the vegetables, chicken, guacamole, and sour cream. Squeeze the juice of the lime over the salad, and toss again.

I have not posted a recipe for guacomole because it is simply too easy to mush together to bother with a recipe. For those who need a recipe: 1 ripe avocado, mashed with 1 tablespoon very finely diced onion, 1 clove garlic (either very finely diced, or grated), 1 tablespoon cumin, and the juice of approximately 1/2 of a lemon or lime. Done.

Obviously, your choice of vegetables is entirely up to you. I think it is worth repeating that conventional red peppers carry a heavy pesticide load, so organic is best if you are using them. I used organic red pepper and cucumber in lieu of celery and chopped tomatoes because that was what I had on hand. I used the kale because it is the most nutrient dense green on the planet and I had some in the fridge. It was a tiny bit strong for the other, more "south of the border" flavours, but I still ate it up very happily.

GINGERBREAD FAKE – I MEAN CAKE

Normally we would expect to see a recipe for Gingerbread Cake in the fall, or around the holidays. Does it feel like fall where you are? Does the weather feel more like Christmas time? Close enough.

Enjoy.

Ingredients:1 ¼ cup flax seed meal

1/4 to 1/3 cup unsweetened shredded coconut
2 teaspoons aluminum free baking powder
2 teaspoons ground ginger
1/2 teaspoon ground cloves (substitute allspice)
1 ½ - 2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Stevia equivalent to approximately 2/3 cup sugar
4 large organic, free range, antibiotic‐free, eggs, beaten

1/8 cup olive oil (1/8 cup = 2 Tablespoons)
1/2 cup water (substitute unsweetened Vanilla flavoured Almond Milk)
1 tablespoon pure vanilla (no sugar – check the ingredients)
1/4 to 1/2 cup chopped pecans or whole pecan halves (optional)

Preparation:Preheat oven to 350 F. Line a cake pan with parchment paper on the bottom and sides, or use an 8x8 inch silicone baking pan.
1) Mix the dry ingredients together.
2) Mix the wet ingredients.
3) Add the wet to the dry and combine thoroughly.
4) Let batter stand 10 minutes.
5) Pour batter into the pan.
6) Sprinkle with pecans (optional) and bake for approximately 18 to 22 minutes, or until a toothpick inserted in the centre of the cake comes out clean.