Tag Archives: kale

Sweet Potato Kale Frittata

Sweet Potato and Egg Stack

Sweet Potato and Egg Stack

The family worked out hard today: I ran 10 miles for the first time since the marathon back in March and they went to Kuk Sool Won for tournament training, which was four hours long. So an easy meal that had a lot of protein seemed to be in order. Along with that, the farm share had given me kale and sweet potato, which reminded me of making that before. Earlier in the week, I’d made this dish from Vegetarian Times, which was so absolutely delicious. Sweet potatoes with cumin are unbelievable. With that in mind, I concluded that instead of dicing the potatoes and then boiling them, I’d just grate them and saute them in the oil with the other ingredients, before adding the egg. This was a true win. You get the sweet potato flavor throughout the meal, instead of in chunks.

I also made a second frittata at the same time, much smaller, for my husband, who hates sweet potatoes. Compromise is what makes a marriage work, right? He made himself some pork chops to go with it. My daughter and I passed on those.

photo 2Now before you start a frittata, you really need a cast iron pan. I love mine so much, it’s really the only kind of pan I have now. (Bonus: they are cheap compared to other pans.) You can use an oven-safe pan, sure, but it’s just not as good as the cast iron. Since I made two, I have a small and a large version of the frittata.

Here’s what I did:

Ingredients:

  • 1 sweet potato, medium (large dish) OR 1 smallish potato (small dish), grated
  • 3-4 kale leaves, torn into small pieces
  • 2 cloves garlic, crushed
  • Half an onion (I always use sweet), diced
  • Oil
  • Thyme
  • Smoked paprika
  • Splash of vinegar. I used rice vinegar.
  • Salt
  • 6 eggs (large dish) OR 4 eggs (small dish) [You could go up two eggs for each dish too if you really like eggs.]
  • Couple tablespoons of milk
  • Parmesan cheese (I had the grated and the sliced and both worked well, so take your pick)

Method:

  1. Prep the ingredients as above to get ready. Preheat oven to 400. Heat the oil in your skillet. Crack your eggs in a glass container (I have about eight of those Pyrex cups and use one of those.) Add the milk and scramble your eggs.
  2. Add the onion and saute for a couple of minutes. Add the garlic and saute for another 30 seconds.
  3. Add the potatoes and saute until well coated. You may need to add more oil.
  4. Add the spices and mix into the potato mixture. Cook for about 3-4 minutes.
  5. Add the kale and your vinegar and continue to saute until the kale is properly wilted. This is about 2 minutes.
  6. Add the eggs, mixing with the ingredients until you have a fairly even distribution of ingredients. Cook for about 3-4 minutes or until the bottom has settled.
  7. Put the skillets in the oven and cook for another 10 minutes. Remove and add cheese on top.
  8. Cut into triangles and serve!

Feel free to change the seasoning. Heck, change the veggies! I have a friend who says when she’s at a loss as to what to do, it goes in a frittata. Very versatile, and quicker than a quiche. Plus, you don’t have the crust of a quiche, which let’s face it, isn’t usually all that great to begin with and is the least healthy part of the dish.

Advertisements

What’s for Dinner: May 20

WHEW. A month in and here’s the number one thing I’ve learned about a farm share: it’s work. If you don’t love cooking, don’t do it. DON’T. It’s great and amazing but you will cook your ass off.
I’ve started doing the majority of the cooking on Sunday, to ensure that I use the veggies before they wilt or go bad or whatever.

Friday night, I came home and washed and stored the kale and the beet greens, which I put into ziplock containers, along with the romaine, which I stuck in the salad spinner container.

Saturday, I was being ridiculous, running the Warrior Dash. So today, I spent most of the day in the kitchen.

Instead of telling you what we ate each day, I’m going to list it by ingredient.

Arugula: using on salads, which I eat for lunch. Also the radishes and the romaine will be used in the same salads, if not just gifted to coworkers.

Squash: made a squash gratin from Joy of Cooking. Joy of Cooking was the first serious cookbook I bought myself, which I got by not returning the book club postcard in the mail. (Remember those? Anyone?) I got the book and was fascinated by all the information in there and it’s been my go to for 17 years now.

Now the bad thing is that my husband likes his squash gratin heavy on the gratin. Me, I’ve cut way back on cheese consumption. So, we compromise. I make it light on the cheese and then he adds cheese to his serving. And, since I had a bunch of broccoli, I added that to this dish. I also served it with farro, which is a really yummy wheat grain.

Steam for 10 minutes:

  • 1 pound of squash
  • Broccoli to your liking

Add:

  • Milk (called for cream but I wasn’t going to buy cream just for this dish, so I just used milk)
  • Parmesan cheese (a couple of tablespoons)
  • Mozzarella cheese (called for a 2/3, again I used half of that)
  • A splash of white wine if you have it (I didn’t)
  • A t of coriander
  • And a good shake or two of oregano
  • Salt and pepper
Spread in a 9 x 13 pan, sprinkle bread crumbs (ideally Panko, which I thought I had, but I didn’t, so I used cornmeal instead) and more parmesan. Bake for 30 minutes at 350.
Serve hot, with cheese available for those that can’t resist the stuff.

Beets: I stored the beet greens right away. Today, I used two beets and half the beet greens. The beet greens were used in a beet green pesto, which I got from my friend Heather. This was immediately put in the freezer.

  • Boil the greens from about 3 beets for 10 minutes. Drain and squeeze out the water. Put in a food processor with about a 1/3 cup of walnuts, 2-3 cloves garlic, salt and 1/3 cup of oil.

The beets I roasted while I made another batch of zucchini muffins. Those I peeled, chopped and stuck in the fridge. I’ll use that and the rest of the beet greens along with brown rice to make a beet pilaf, which I got from the Mollie Katzen Vegetable Heaven book.

Zucchini: one will be used in salads. I don’t care so much for cucumbers, but raw zucchini is just fine with me! I also made more zucchini muffins, as these were a big hit last week. However, I put them in the freezer this time, keeping only a handful out at a time. They will turn on your by mid-week. Who knows what I will do with the last zucchini.

Kale: Kale soup this time! And this time, it went directly to the freezer. I made this almost exactly as the recipe called for, except I added a lot more vegetable broth. The whole box. Also, I only used half the kale she called for, so I could continue to have my kale banana smoothies, which are suprisingly delicious. It’s not at all what you would think it is.

Cilantro: gave to a friend. I didn’t have any plans that worked for cilantro this week.

Turnips: storing. We like turnips, but I can only eat so much. UPDATE: went to lunch with a friend who revealed that she likes turnips, so I gifted three to her, kept the other three for ourselves.

Cauliflower: I do not like cauliflower. I just don’t. My husband, on the other hand, loves it. Unfortunately, he’s not around to eat it, so I made roasted broccoli cauliflower soup instead. Very simple and he was happy. I did cook the broccoli and cauliflower a LITTLE long because there was a huge family squabble in the middle of this. Still, he said it was good and added a smoky flavor. He plans to bring it out, add milk (it’s THICK), add cheese and enjoy it.

Green onions: will use as garnish on the beet pilaf.

And that leaves the cabbage: Again, not a huge fan of cabbage, but I’ll try it. So, I made cabbage rolls. I changed the original recipe a bit. I just couldn’t grind a cup of almonds! Continue reading

What’s for Dinner: May 13

The farm share! The farm share giveth and giveth and giveth. And this is the SMALL share, wow.

This week, the small family share included:

  • Curly kale
  • Chard
  • About 10 radishes
  • Romaine
  • Tatsoi
  • A pound of squash
  • A pound and a half of zucchini
  • A head of broccoli
  • Collards
  • Arugula, which I skipped this time

That’s a lot of greens for two people, since my husband is out of town. And, since he was out of town starting Mother’s Day, we went out to our favorite fun special occasion spot, Bella Vita. (If you’re near here, you really gotta try this place. Three courses, all delicious plus the owner/chef comes out and the whole restaurant of about 24 seats sings “That’s Amore” while he points at a picture of an moray eel. I’m not kidding.)

I’ve had some doubts if the farm share was worth it or not. I don’t know if it comes out ahead financially, but the food is super fresh and yummy. However, the grocery bill this week was really small: $66, which included $25 worth of Clif Bars that my husband and daughter seem to love. (It was 15 bars.) Subtract out the $25 and you’re at about $40. Still, we also had a fair number of staples already in the house, so I can’t say how accurate that really is.

Sunday, I did some cooking, getting ready for the week. Now I realize that “meal planning” is a totally square activity, for those that are boring human beings. It’s completely lacking spontaneity. However, it surely takes the stress out of the week and saves money and makes life a whole lot easier, so call me boring. Whatever. And, with a farm share, it’s just a necessity.

Taking the advice of another member, it’s farm share for breakfast, lunch and dinner. So, with two of the three zucchini, I made zucchini muffins. I used almond milk instead of soy milk and cut the sugar by a third, so half a cup of sugar and instead of making a loaf of bread and letting it cook for an hour, I made mini muffins. The kid was very dubious about this whole thing, so dubious that she said she wasn’t in the mood for baking. She loves them and spent the rest of the day sneaking them. So she’s set for breakfast for the week (assuming she doesn’t continue to sneak them.) The other zucchini I will use in my lunch salads. I suspect we’ll be making a lot of zucchini muffins this summer. This is fine. The kid popped a few more as an afterschool snack on Monday.

Since I had the food processor out for the zucchini, I went ahead and made the kale pesto I’ll serve on pasta later this week. That was simple enough. It still had a harsh taste to it, so I added a little smoked paprika and salt to it along with a little more oil.

Then, I washed it again and let it roughly chop the rest of the kale so I could stick it in a container in the fridge and use it for kale banana breakfast smoothies. That meant I only had romaine, collards and chard taking up space in the beer fridge.

Now the tatsoi was starting to age quickly, so first up for meals was the stir fry. I basically made the same stir fry that I made last week, except I stuck a Jazzercise work out in the middle of this. No run today; it was raining. Here’s how that worked:

  • Make a pot of brown rice.
  • Chop the tatsoi, including the stems (treat it like celery only it actually tastes good)
  • Break the broccoli off into spears and wash. Peel the spears and chop. Dump both of these in your large salad spinner and stick in the fridge.
  • Put the dried portabellas in a bowl and two cups of water in the microwave and leave detailed instructions for daughter to merely turn on the microwave and pour now hot water on the mushrooms on the counter when the timer goes off. Go to Jazzercise.
  • Return home from Jazzercise to find that the water is still in the microwave. Heat water and get mushrooms going, only going for 10 minutes instead of 30 after reading the package that says they don’t need to soak that long after all.
  • Make stir fry. This time, I also added tempeh. Eh on the tempeh. It was OK, but didn’t add a lot to it. Maybe some protein, but a dirty little secret is that greens are some of the highest source of protein per weight there is. You just have to eat a LOT of it because it doesn’t tend to weigh very much. (Nothing against omnivores, mind you, but just don’t worry about us vegetarians if we’re eating the greens from the farm.)

Later that night, I wanted a bit of a dessert, so I finally got around to trying the no bake brownies I had favorited a while back. So, I pulled out the food processor AGAIN and made these. Super easy and delicious, but next time, I will know to pit the dates. Whoops! And, also adored by the kid, who snuck one before going to bed. Hoping to wean her off expensive Clif Bars and onto these homemade treats.

With that, I felt like I had washed every dish in the house twice, and certainly the food processor four times, and so I declared myself DONE. Tomorrow, I will make more rice (didn’t make enough for two nights, whoops) and if there isn’t enough stir fry, maybe one of us will eat that and the other some kale pesto.

Monday: Kid is quickly gobbling down the zucchini muffins. These will be a staple in the house this summer, I think. I also tried a kale banana smoothie which I made with almond milk and that was surprisingly good! (I did NOT make it with two cups of chopped kale. Maybe half to one cup. My friend Amanda swears by the juicer. Me, I have an immersion blender, so I’m stuck picking kale out of my teeth in the early light of day.)

Not a lot of cooking today. I adore leftovers, I swear. My family never ate leftovers, probably in part because there was five of us and so there probably wasn’t enough left to feed us two nights in a row. But I live by them. If the meal is eaten in one sitting, I’m a little depressed. Tonight, the kid had Kuk Sool, so I went for a run on the dikes. Once we came home, we heated up the leftover stir fry and had a preview of the kale pesto on some sourdough bread a colleague brought in as a thank you for bringing her romaine two weeks in a row. (The kid LOVED the pesto and she was dubious.) She also tried to give me cabbage. I flat out refused to take it. Tomorrow, I may still wait on the kale pesto and instead make the swiss chard.

This post is long enough after Monday night, so I’ll call this part one and share Tuesday-Friday later on. WARRIOR DASH ON SATURDAY!

What’s for dinner: April 28

This was my first week with a farm share. The Clemson Student Organic Farm sold shares and so I bought a small family share. It’s not exactly a Costco deal, but it supports a terrific cause and I don’t mind splurging a bit on such a cool thing. Still, what a good thing it is that I didn’t buy a full share, because my first week, I got:

So, with all that, I had a week of dishes to make.

Saturday morning: kale chips. Everyone kept telling me these were simple and they really are. My first attempt, I just baked them too long and they were smoky tasting. That’s because they were more or less burnt. This time, I just washed the kale, spun in my salad spinner to dry, torn into pieces and baked at 375 for about 10 minutes after spraying with olive oil and dusting with salt. Not bad! I found if you try to eat them the next day (or so), you’re best off putting them in the toaster oven for a couple of minutes to crisp back up.

Saturday: Salmon with Tatsoi and Red Onions. What the heck is tatsoi? That is certainly what I asked myself when I picked this up. So, looking around, it’s a green similar to bok choy. My original intent had been to make a stir fry, but as I looked around, I changed my mind. Fresh caught salmon bought at my local Ingles, a red onion and I was set. We did not make the salmon according to the recipe. Instead, my husband put Asian fire run on it and grilled it. The rest of the meal was made according to the recipe (well OK we used white balsamic vinegar instead of champagne) and it was delicious. Man, some seriously sweet onions!

Sunday: we had a pizza covered with arugula one time at Summa Joe’s, a restaurant in Anderson that tries to use local ingredients if possible. So, pizza it was. This meal is always fun because it allows everyone to customize their pizzas. The dough is this:

  • 1 c warm water
  • 1 T yeast (or package)
  • 1 T sugar
  • A fair amount of salt
  • 1T oil
  • up to 3 c flour

Add the yeast, sugar and salt to the warm water (to me it’s hot. that wrist test? I have cold hands.) Wait 5 minutes. If it’s good and bubbly and smells like bread, you’re gold. Mix in the flour half a cup at a time until good and stiff, and turn out on a board and knead for a few minutes, working in more flour. Place in an oiled bowl (or if you’re lazy like me, you just put it back in the bowl you were using), cover and go away for an hour. Punch the dough down, divide into 6 balls and let it sit for about 10 minutes. Then, you stretch these into 6 crusts of your liking. I put them on cookie sheets with a little corn meal underneath them.

For the sauce, you can use canned sauce, but I like this little sauce from Mollie Katzen. Combine 2 ounces dried tomatoes with 1 c boiling water and let sit for an hour. Let’s say you do it at the same time as the crusts. You then take a lot of parsley and basil, like half a cup packed of each, and puree in a food processor. If you are like me, you only had parsley, so you added some dried. A less than ideal substitute, but you do what you gotta do. You add 2-3 cloves of garlic, maybe some salt, and the tomatoes and the water and you puree that. Bingo, sauce. Super rich tasting without any added oil.

Then you customize your pizzas. Mine had tomato slices, olives, onion and a little feta cheese. When it came out of the oven, I topped it with arugula. My husband had bacon and sausage, onion, olives, tomato slices and mozzarella and parmesan cheeses. He skipped the arugula. Variety is the best thing, right?

Monday: I had bought some tempeh to have with our turnip greens, but my husband suggested we have black eyed peas. I was going to avoid that because the last time I made these, he said he didn’t want to eat them that often. So, that was fine with me and when I got home that night, I got ready to make the peas in the magic pressure cooker. Wait a sec, where are the black eyed peas? We’re out? Oh crap! I’m forced to punt now. So, I made black beans instead. Normally, I soak these puppies before pressure cooking, but fortunately, you can also not soak them. It just takes 12 minutes instead of 3, so I was OK. I put my usual onion, lime and garlic mix on it. For the husband, I threw his pork riblets in the oven as he asked. (They go to a martial arts class on Monday night, so dinner’s on the table when they get home, because it gets out late.) And the greens. Again, I washed them and spun them in my salad spinner. Then, these were sauteed in my wok in a tablespoon of oil with this vinaigrette: 2 T balsamic, 2 t honey, 1 T mustard. These were delicious! Unfortunately, it proved to be a very acidic meal for the other two, so if I had to do it again, I’d merely flavor the beans with a little salt and cumin, no lime juice. Otherwise, a great meal.

Tuesday: I was going to make a bulgar salad for the radishes, of which I gave half of them to my father, who loves radishes in his salad. Alas, to make room in the fridge, the bag with the kale and the radishes sat on the counter for a large part of the evening. When I woke up, the kale had survived just fine. The radishes? Not so much. So, they were tossed. So, a search online found a kale pasta dish that would do the trick, from Cooking Light. The directions involved making a dish that took forever. If I had to do it again, I would 1. Just roast the dang parsnips and onions OR if I wanted to avoid heating up the kitchen, I’d cook them at the same time. 2. Slice the parsnips thinner so they really would take 12 minutes instead of 20+ and 3. Use more olive oil for the sauce. I did have enough sense to avoid attempting to make the sauce with hot water and cheese, as was suggested, but the husband felt the dish needed something to tie it all together and he was right.

Wednesday: leftovers, kind of. Not enough pasta to split for dinner, so the husband had a chicken breast and I added a sweet potato to the pasta dish for me and the kid. Oh, and I did add that olive oil and that made the dish MUCH better.

Thursday and Friday, I was out of town, so that was the week! The romaine was used in salads and when the end of the week arrived, I gave it to coworkers. Next week, more kale and arugula, along with broccoli and radishes.