kale Archives | Fake Food Free

Cruciferous Salad with Peas and Parmesan

May 14, 2019

I’ll start out by saying that this salad is loaded with Parmigiano Reggiano. You don’t have to use that Parmesan cheese to make it. But if you can get your hands on some I’d highly recommend it.

We had the grand opportunity to visit Parma when we were in Italy in early April and were treated to a tour. It ended with a generous gift of two boxes of the cheese which we made sure to get back to the US, even if it meant it traveled to Lisbon and London before it got there.

The tour was outstanding. Unfortunately, I have yet to explore my photos from the trip. Soon…

Until then, we’ve been eating it and I’ve been cooking with it a bit here and there. Including this salad.

Spanish Fideos with Chickpeas, Kale, and Aïoli

March 5, 2018

This recipe for Spanish Fideos, a toasted pasta dish, comes from the new cookbook by the Editors at America’s Test Kitchen, Just Add Sauce.

I mentioned that inspiration has been a little low in the kitchen lately. I don’t think I’m alone, if I can believe what my social media feeds are telling me. Everyone seems to be in a bit of a creativity drought.

To help solve it, I’ve been turning to my cookbook shelf. It’s not quite as heavy as it once was. I am a lot better at keeping around only the ones that inspire me and that I at least plan to cook from in the very near future.

While I’m a little more selective these days, if a book offers me something that I’m not yet familar with or a special look at food that can change the way I cook, I’ll dig in.

This time around, that something was sauces.

Chickpea, Brown Rice, and Kale Salad in a Jar with Pesto

February 26, 2017

I’ve always wanted a messy garden. I know that sounds strange. Most people want a gorgeously organized, symmetrical growing plot with every veggie in its place.

Not me. I’ve always loved the look of gardens that are bursting at the seams with greenery growing in every direction. Like a forest gone wild that produces food.

This might be because I lack the skill to produce one of those perfect gardens. Maybe I’m drawn to messy gardens because they are easier to maintain. But really it’s how they look.

I’m getting there.

Baked Tofu Bowl with Peanut Dressing

July 15, 2016

I have some strong opinions about tofu. To be honest, I feel sorry for it. Somewhere along the lines in our food culture it got pegged as a health-nut, granola, only-vegans-eat-it kind of food.

If those are the reasons you eat it, that’s great and all, but I discovered tofu in a much different way and associate it with a very different style of eating.

My Favorite Winter Salad

January 13, 2016

Early last year I was on a huge salad hiatus. I simply couldn’t get salads to taste good anymore. They were too bland, too blah. Quite frankly, they were living up to their reputation of tasting like cardboard and rabbit food.

Then one day I was assisting with a photo shoot and the recipe editor announced that she had made us a big salad for lunch. Expecting a few leaves of romaine and bottled dressing, I grabbed a bowl and headed to the kitchen.

Next she asked if we would like a poached egg. I love poached eggs, but I’d never tried an egg on a salad. I accepted as I cast my eyes over all the delicious toppings set out on the counter next to a large bowl of mixed greens tossed in a simple miso dressing.

Kale and Pistachio Soup Recipe

June 4, 2014

This kale and pistachio soup is a year-round favorite. The greens and nuts make it hearty and filling while lemon adds a burst of fresh flavor to lighten it up.

Kale and Pistachio Soup Recipe | fakefoodfree.com

I read something awful the other day.

Someone was pleading on social media that the kale trend come to an end.

No kale? I shudder to think of a week without it.

Well, okay. I get it if you don’t like it. I’m that way with beets (and yes, I’ve tried them every way possible). So if you fall into that category, all of us who are constantly singing kale’s praises can probably get annoying.

Kale is definitely not a trend that is going to pass around here, though. In fact, I’m grateful that it hit such popularity when it did because I rarely used to eat it. Now I’m constantly buying new varieties and I’ve grown my own. I do fall into a rut and get a little tired of it, but then my love returns and it starts making its way back into my shakes and side dishes.

If you’ve grown kale you know that it tends to get a little crazy (if you can keep the bugs off of it). I just overheard a conversation a few weeks ago from someone who was looking for more ideas for using it because it wouldn’t stop growing. I’ve been there.

This recipe to the rescue!

Soup is a year round food for me and at first glance a kale soup may seem too autumn-ish for the season we are about to move into. Don’t be fooled. This soup is perfect for summer! The light and nutty flavor of the pistachios and a little lemon make the flavor completely bright and refreshing.

Kale and Pistachio Soup Recipe

2018-04-03 10:40:34

Serves 4

This kale and pistachio soup is a year-round favorite. The greens and nuts make it hearty and filling while lemon adds a burst of fresh flavor to lighten it up.

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Ingredients

½ cup shelled, roasted pistachios
2 tablespoons olive oil
2 cloves garlic, minced
1 medium yellow onion, chopped
4 cups packed chopped kale leaves
6 cups no-salt-added/low sodium vegetable stock
Juice of 1 lemon
¼ cup shredded Parmesan cheese
1 teaspoon salt + extra, to taste
¼ teaspoon ground black pepper

Instructions

Place the pistachios in a small dish and add about ¾ cup water. Let soak for 15 minutes.
Heat the olive oil over medium-high heat in a medium soup pot. Add the garlic and onions. Cook for 7-10 minutes, until the onion begins to soften. Add the kale and cook for 1 to 2 more minutes.
Add the stock and bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes. Stir in the lemon juice.
Remove the soup from the heat. Transfer the soup to a blender (work in batches) and add the drained pistachios. Puree until all ingredients are combined and the kale and nuts are chopped fine. Return the soup to the warm pot.
Stir in the cheese, 1 teaspoon of salt and the black pepper. Stocks can vary by sodium level, so add extra salt to your taste preferences, if desired. Serve warm.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Guinness Braised Kale with Roasted Potatoes and Poached Eggs Recipe

March 13, 2013

It’s that time of year. The time when food bloggers everywhere pull out the Guinness, Bailey’s, Jameson and potatoes to create an Irish-inspired recipe for St. Patrick’s Day. I’m no exception.

If you’ve read my blog much at all you know that Ireland has a special place in my travel-loving heart. I’ve had the opportunity to visit three times, exploring gorgeous landscape, overdosing on amazing food and drink and even meeting bloggers. So I can’t let March 17 pass without making something that uses a few flavors from Ireland. I’m always tempted by the incredible desserts that pop up on other blogs, but I decided to go savory. This is a super simple meal, but the Guinness adds a deep flavor to the kale that tastes so good with the eggs and potatoes. Bonus, it’s perfectly suitable for breakfast, lunch or dinner.

Guinness Braised Kale with Potatoes and Poached Eggs via @Lori_Rice

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Guinness Braised Kale with Roasted Potatoes and Poached Eggs

Makes: 4 servings

Ingredients

10-12 red or white new potatoes, quartered
2 tbsp extra virgin olive oil, divided
2 tsp dried dill
½ tsp sea salt
¼ tsp ground black pepper

1 lb. kale, stemmed and chopped
3 cloves garlic, minced
¼ cup Guinness Extra Stout beer
¼ tsp sea salt

4 poached eggs

Prep

Preheat the oven to 425 degrees F.

In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, dill, sea salt and black pepper. Stir to coat the potatoes with the oil and spices. Transfer the potatoes in a single layer on a baking sheet.

Bake for 15 minutes. Remove from the oven and stir the potatoes. Return to the oven and bake 15 to 25 more minutes, or until the potatoes are tender with crispy edges.

While the potatoes are baking you can prepare the kale. Heat the remaining tablespoon of oil in a large skillet over medium-high. Add the kale and garlic. Cook for about 1 minute, stirring to coat the kale in the oil.

Add the beer. Cook 30 seconds more, or until the kale begins to wilt. Remove from the heat and stir in the sea salt.

To assemble, divide the potatoes into 4 serving bowls, top with ¼ of the kale and finish it off with a poached egg. Serve warm.

I leave you with two short PSAs for this Irish holiday that we all enjoy so much in the States. # 1 It’s St. Paddy’s Day, not St. Patty’s Day. I learned this just a few short years ago, but definitely click on that link. #2 Skip the green beer and order a Guinness (or a Kilkenny, or a Smithwicks, or a Bulmer’s Cider).

Sláinte!

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes or images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Barbecue Kale and Onion Pizza

January 31, 2012

I remain a kale fan even a few years after writing this post. The leafy green does beg for creativity and this barbecue kale and onion pizza is the perfect solution. The kale is braised in beer before being baked over a whole wheat cornmeal crust with barbecue sauce and two kinds of cheese.

Barbecue Kale and Onion Pizza | Fake Food Free

We eat so much kale that using the green in creative ways has become the ultimate challenge for me. I buy loads of it and then think – hmmm, what can I put kale in today. Soups, salads, smoothies, omelets? I haven’t taken on dessert yet, but it could be coming. One cannot underestimate kale’s versatility.

The super bowl won’t be a big deal for us this year. Well, except for the food. I’ll sit down and watch the game (or just the commercials), if it means I get to make game food. So my latest challenge was to get kale on the super bowl snack table.

I think I may have succeeded.

What, no kale? How about if it is cooked in beer and put on a pizza with barbecue sauce? Yes, I can see you may be coming around a bit to the idea.

Kale gives this pizza a hearty twist that really eliminates the need for heavy meats. It’s a great way to switch things up from bbq chicken pizza or standard pepperoni.

Barbecue Kale and Onion Pizza on a Whole Wheat Cornmeal Crust

Makes: 4 to 6 servings

Ingredients
1 Whole Wheat Cornmeal Crust, rolled to about 16 inches, or divide into 2 to 4 smaller pizzas (recipe below)
1 tablespoon extra virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
4 cups fresh kale leaves, chopped
¼ cup beer (ale works well)
½ teaspoon salt
¼ teaspoon ground black pepper
Pinch of smoked sweet paprika
¾ to 1 cup barbecue sauce (I use a local sauce, Kentucky Smokin’ Grill)
4 oz. sharp cheddar cheese, shredded
4 oz. whole milk mozzarella, thinly sliced
Crushed red pepper

Prep

Preheat the oven to 425 degrees F.

Heat the oil in a large skillet over medium-high. Add the onion and garlic. Cook, stirring often, for about 3 minutes. Add the kale and turn to coat in the oil. Carefully add the beer. Simmer the kale 3 to 5 minutes, until it begins to wilt. Add the salt, pepper and smoked paprika.

Place the crust on a baking sheet or pizza pan that has been greased with olive oil and sprinkled with cornmeal. Spread the barbecue sauce over the crust. Sprinkle ½ of the cheddar cheese over the sauce. Divide the kale evenly over the crust. Place the mozzarella cheese over the kale and top with the rest of the cheddar cheese. Sprinkle with crushed red pepper, if desired.

Bake for 15 to 20 minutes, or until the cheese begins to bubble and brown. Remove from the oven and allow to cool 2-3 minutes before slicing. Serves about 4-6.

Whole Wheat Cornmeal Crust

Adapted from Spelt Pizza Dough by Food Embrace

Ingredients

1 cup warm water (about 110 degrees F)

1 tablespoon active dry yeast

1 tablespoon mascavo sugar (or brown sugar)

1 cup yellow cornmeal

2 cups white whole wheat flour

1 tablespoon extra virgin olive oil

Additional water: 3 to 5 tablespoons

Extra olive oil

Prep

Dissolve the yeast in the warm water and stir in the sugar. Set aside and allow the yeast to bloom, about 5 minutes.

In the bowl of an electric mixer with a dough attachment, combine the cornmeal, flour and olive oil. Turn the mixer on low, and slowly add the yeast. Add the additional water, 1 tablespoon at a time until the dough comes together and is smooth, but not sticky.

Once a dough ball is formed, remove it from the bowl and gently knead it on the counter top to form a smooth ball. Place the dough ball back into the bowl and coat it lightly with olive oil.. Allow to rise in a warm place for 1 hour before pressing and rolling into the pizza crust.

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Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Wheat Berry Salad with Fresh Cranberries and Orange Maple Dressing

January 10, 2012

I first made this wheat berry salad to brighten up a long winter, but with the flavors of fresh cranberries and maple syrup it makes a great side dish for the holiday season or any time of year!

Wheat Berry Salad with Fresh Cranberries and Orange Maple Dressing | Fake Food Free | A delicious cold grain salad for Thanksgiving, the holiday season or any time of year!

I consider citrus season a bright spot in a long winter. When everything is brown and wilted, citrus shows up with its bright oranges and yellows.

It’s the one time of year when I gladly say – send my fruit on over from Florida and California. Because let’s be honest. No orange, lemon or grapefruit trees are going to be popping up anytime soon in Kentucky.

Well, except for my dwarf Meyer Lemon trees in the back room. I have full confidence that I may get a lemon from them one day, but they have a long way to go.

An added bonus to citrus season is that if you are lucky, you still have some holiday ingredients hanging around such as fresh cranberries. I was in the mood for a cold grain salad this week, and the combination of tart, fresh cranberries and the sweet juice of an orange seemed the perfect match. The kale and maple syrup were added for good measure.

Wheat Berry Salad with Fresh Cranberries and Orange Maple Dressing

2015-08-05 22:06:28

Makes: 4 to 6 servings

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Ingredients

1 cup whole, fresh cranberries
3 cups cooked wheat berries
3 green onions, whites and greens sliced
1 large leaf of kale, stem removed and very thinly sliced
Juice of half an orange
1 ½ tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon apple cider vinegar
½ teaspoon fine ground sea salt
¼ teaspoon ground black pepper

Instructions

Place the cranberries in a small food processor. Pulse until chopped into small pieces; about the size of the wheat berries. Transfer to a mixing bowl.
Add the wheat berries, green onion and kale to the bowl. Toss the ingredients to combine.
In a small bowl, whisk together the orange juice, maple syrup, olive oil, cider vinegar, salt and pepper. Pour dressing over the wheat berry salad. Toss to coat. Serve at room temperature or cold.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Coconut Fish with Kale

November 6, 2011

It’s difficult for a meal to be light, but at the same time comforting and filling. Somehow, though, this recipe seems to do it.

The idea of poaching fish in coconut milk was new to me when I came across a recipe for Coconut Poached Mahi Mahi in the September 2011 issue of Better Homes and Gardens. I did some modifying by first using some heartier greens – kale. I then used up the very last of our Anaheim peppers from the garden and pulled out one Thai chili I had harvested earlier in the season and tucked away in the freezer.
You can serve this alone, with rice or have it like I did with a nutty serving of quinoa. I’m convinced that this is the one and only way to enjoy good fish! The coconut milk is sweet with a warming heat. Matched with the kale, it’s the perfect dish for a cold evening while the fish adds a light, refreshing note.

Coconut Fish with Kale
Modified from Coconut Poached Mahi Mahi Better Homes and Gardens Sept 2011

1-15 oz can coconut milk
4 Anaheim peppers, thinly sliced
1 Thai chili, thinly sliced
½ cup water
1 tsp fresh ginger, grated
½ tbsp raw sugar
3 cups kale, de-stemmed and chopped
3-4, 4oz cod fillets

Using a medium to large pot (I used a 5 ½ qt Dutch oven), set the stove to medium-high and add the coconut milk, peppers, water and ginger. Stir and slowly bring to a simmer. Add the sugar and the kale.

Slowly turn the kale to coat it with the coconut milk until it begins to wilt, about 3 min.

Place the fish in the coconut milk. Partially cover the pot with a lid, slightly increase the heat to bring the milk to a simmer. Allow to cook for 5-7 minutes, or until the fish is white, cooked through and flakes when using a fork.

Place each piece of fish in a shallow bowl, add some kale and ladle coconut milk over the top. Serve with rice or quinoa if desired.