Tag: kale

Chickpea Hot Pot

Chef KimLeave a Comment on Chickpea Hot Pot

This is a one pot meal, easy prep and then just wait for it to cook. The cook time will depend on the grain you use. Quinoa is quick cooking in about 15 minutes total, whereas, brown rice and farro will take about 30-40 minutes.

The picture is of the dish made with farro grain. Farro is an ancient Emmer wheat, so it does have gluten; however, it  has not been hybridized like traditional wheat is. Some people with sensitivities can tolerate the ancient grains with gluten (farro, spelt, einkorn) but have trouble with the traditional wheat. It is not suitable for those who have Crohn’s or a true allergy to gluten or wheat.

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Chickpea Hot Pot

Easy one pot meal. This is delicious hot or cold.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: cauliflower, chickpea, farro, grain, kale, one-pot meal, quinoa, rice
Servings: 4
Author: Chef Kim

Equipment

  • knife
  • dutch oven

Ingredients

  • 1 onion chopped
  • 1 T olive oil
  • 2/3 c uncooked quinoa farro, or brown rice
  • 1 can chickpeas rinsed and drained
  • 4 c vegetables broth
  • ½ c orange juice
  • 1 ½ c cauliflower small florets
  • 2 c kale chopped
  • Pinch salt

Instructions

  • If you use quinoa, everything can go in together at once, except kale. In a large pot, sauté onion in olive oil until the onion softens. Add the quinoa, chickpeas, broth, orange juice and cauliflower, stir well. Bring pot to a simmer for 10 minutes.
  • If using farro or rice, after sauteing onion, add grain and 2 cups of broth and simmer covered for 20 minutes. Then stir in the orange juice, remaining broth, cauliflower, chickpeas and cook for 10 minutes.
  • Add the kale at the end and cook for another 5 minutes until wilted. If the mixture gets too thick, add a little water. Season to taste.

 

green minestrone

Green Minestrone

Chef Kim1 Comment on Green Minestrone

This green minestrone soup is a lighter version of the traditional minestrone soup but packs a nutritional punch with the addition of kale, zucchini, garbanzo beans and peas. The pasta does not have to be penne, whatever you have on hand or prefer will work in this recipe. Spaghetti can be broken, macaroni or fusilli would work or even substituting a whole grain brown rice or quinoa could turn out delicious.

I use gluten free pasta, Tinkyada or Jovial brands because they have good texture and flavor. But if you have a favorite, go with it. This makes a nice light meal and can easily be portioned in jars for grab-n-go lunches or dinners.

 

Let me know if you give it a try.

green minestrone
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5 from 1 vote

Green Minestrone

This is a light and refreshing take on traditional minestrone.
Prep Time10 minutes
Cook Time30 minutes
Course: Soup
Cuisine: Italian
Keyword: gluten free,, plant-based, sugar-free, vegan
Servings: 4

Equipment

  • dutch oven
  • knife

Ingredients

  • 3 garlic minced
  • 1 zucchini chopped
  • 1 bunch kale stemmed, chopped
  • 1 can garbanzo beans drained
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 6 cups vegetable broth
  • 1 1/2 cups frozen peas
  • 1 1/2 cups gluten free penne pasta

Instructions

  • Prepare the vegetables.
  • Add a splash of water to a Dutch oven and bring up to medium heat. Add the zucchini, garlic, oregano and basil to the pot, Stir and saute for 3 minutes.
  • Then add the broth, beans, peas and pasta, cover the pot and bring to a boil.
  • Cook for 5 minutes, stir and add the kale. Cover and cook for another 5-10 minutes, until pasta is tender.
  • Test the pasta for doneness. Remove soup from heat when the pasta is to your liking.

Holiday Recipes

Chef Kim1 Comment on Holiday Recipes

Roasted Sweet Potato Hash

  • Three sweet potatoes, peeled and cut into I inch cubes
  • 8 oz baby portabella mushrooms, wiped clean and quartered
  • 1 large red onion, peeled, halved and each half cut into quarters lengthwise and then cut crosswise in thirds, making chunks
  • 1 bunch kale or Swiss chard, washed, leaves removed and torn into pieces
  • 1/4 cup olive oil
  • 2 tablespoon Braggs or Coconut Aminos
  • 2 tablespoon maple syrup
  • 1/2 Tsp smoked sea salt (optional)

Prepare vegetables. Preheat oven to 400 degrees. Place potatoes in a mixing bowl, sprinkle with a little oil and toss to coat. Line a sheet pan with parchment paper and put potatoes into a single layer on pan. In the same bowl mix the onion and mushrooms. Sprinkle with a little oil to lightly coat and place on another lined sheet pan, spread out the vegetables into an even layer. Place pans in the oven and cook for 15 minutes, check onions and mushroom and remove if tender. Continue cooking sweet potatoes for another 10-15 minutes. Remove potatoes from oven when lightly browned and cooked through. In the mixing bowl massage the kale leaves with a little oil to coat. lay on a baking sheet and bake at 350 degrees for about 10 minutes, until crispy, but not charred. Remove and add all vegetables into a mixing bowl. Toss with the smoked sea salt or a good mineral salt (pink or grey). Whisk the oil, aminos and syrup together until slightly thickened and pour over vegetables. Serve and enjoy. This is actually good cold as well as warm right from the oven.

Thanksgiving Salad

  • 1 pound Brussel sprouts
  • 1 bunch lacinato kale
  • 1 delicate squash
  • 1 cup cranberries, fresh or frozen
  • 1 cup walnuts
  • 1/4 cup maple syrup
  • 1/4 cup apple juice or water
  • 1 teaspoon Dijon
  • 1/4 cup cider vinegar
  • 1/2 tsp sea salt or Himalayan salt

Preheat oven to 375 degrees. Wash and dry the squash. Cut lengthwise in half, clean out seeds and cut crosswise into 1/2 inch moons (the squash skin is edible). Toss with a little olive oil and then lay on a parchment lined sheet pan. Pour cranberries onto the sheet pan and spread out around the squash. Place in oven and roast for 20 minutes, check for doneness, cook a few minutes longer if needed.

Prepare the vinaigrette: combine the maple syrup, juice, vinegar, Dijon and salt in a small bowl and whisk to mix well.

Thinly slice the Brussel sprouts and kale, combine in a mixing bowl with 2 tablespoons of the vinaigrette and toss well or massage to coat the greens. When squash and berries are done cooking, toss squash, cranberries and walnuts with the shredded greens and top with more vinaigrette.

Pumpkin Mousse

  • 1 1/2 cups pumpkin puree (cooked or raw)
  • 1/2 cup date paste (dates packed and blended smooth with a little water)
  • 1/2 cup nut or oat milk
  • 1 teaspoon vanilla
  • 1/2 cup powdered coconut sugar (grind your own into a fine powder) or 1/4 cup maple syrup
  • 2 teaspoons of pumpkin spice (1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp clove)
  • 1/3 cup coconut oil, melted

In a blender, combine the date paste, nut milk, vanilla and sweetener. Blend until smooth and completely combined. Add in the pumpkin puree and spices, blend again. Scrape down container sides and add the coconut oil. Blend until oil is incorporated and mixture is smooth, about 35 seconds. Pour into serving dishes or into a prepared crust or tart shell and chill for 4 hours.  Enjoy!

Happy Holidays!