kale – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.29 Citrus Hoisin Salmon and Sesame Sauteed Kale https://www.ovenloveblog.com/citrus-hoisin-salmon-and-sesame-sauteed-kale/ Fri, 22 Mar 2013 19:07:49 +0000 http://www.ovenloveblog.com/?p=2548 hoisinsalmon1

I just remembered that I like fish. How did I forget this? Reasons why:

1. It’s quick cooking.
2. You can flavor it with anything.

3. My kids eat it!

4. It’s good for you.

5. It’s beautiful to look at.

6. It makes me feel fancy.

Seriously, I’m in love! I started getting these giant slabs (fillets, I think? whatever half-a-fish-without-the-head/bones is called) of wild-caught salmon at my grocery store and it is the most beautiful shade of.. well, salmon. And granted, they are frozen and not fresh (that’s a whole other conversation) and they ain’t cheap, but as far as I know, there aren’t any wild salmon swimming in these Georgia waters, so until we get stationed in Alaska (no thanks!), frozen it is.

 

hoisinsalmon3

On to the story of this dish. My thoughtful husband usually stops by the farmer’s market on Thursdays on his way home from work and brings me all kinds of edible treasures. This week, he showed up with strawberries (it’s spring!!), leeks, sweet potatoes, cabbage, pecans, some teeny tiny carrots and a big bunch of kale. I knew I had a little jar of hoisin sauce to use up and a slab’o’salmon thawing, so I thought it would be nice over a bed of sesame kale. Nice, indeed.

If you aren’t familiar with hoisin sauce, it’s a thick chinese stir-fry sauce. You can find it gluten-free (Wok Mei brand), but I don’t think that brand is widely available. It’s also got sugar and soy and corn starch, and probably “natural flavors”, so I’m not sure it’s the healthiest option out there.. but man, is it tasty. Maybe I’ll create a homemade version soon. You could substitute soy sauce or teriyaki sauce, but the final sauce won’t be as thick (unless you reduce it down on the stove).

If you’re not on the kale bandwagon yet, you can substitute another leafy green- bok choy would be a great choice. Serve with rice if you’re looking for a heartier meal (or leftover mac-and-cheese like the rest of my little family.. you know, do what works.)

I heart salmon!

hoisinsalmon2

 

 

Citrus Hoisin Salmon
 

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Author:
Recipe type: Main Dish
Serves: 6

Ingredients
  • 1 wild-caught salmon fillet (fresh or thawed from frozen), cut into portions, or about 6 individual portions (Basically I’m saying if you get half a fish, cut it up. If it’s already cut into pieces, that’s fine, too.)
  • ⅓ cup hoisin sauce (If you need gluten-free, try Wok Mei brand)
  • 2 tablespoons fresh citrus juice (orange, clementine, tangerine, etc)
  • 2 tablespoons honey
  • salt and pepper
  • sesame seeds, for garnish

Instructions
  1. Preheat your broiler on high.
  2. In a small bowl, mix hoisin sauce, citrus juice and honey until combined.
  3. Place salmon portions in a glass baking dish. Season each piece with salt and pepper and brush with the half of the sauce. Save the other half of the sauce for later.
  4. Broil for 8-10 minutes or until salmon flakes easily and is cooked through.
  5. Serve immediately, drizzled with the remaining sauce and sprinkled with sesame seeds.

Sesame Sauteed Kale
 

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Author:
Recipe type: Side Dish
Serves: 4-6

Ingredients
  • 1 tablespoon coconut oil
  • 1 teaspoon sesame oil
  • 1 bunch kale, rinsed and stems removed
  • salt and pepper
  • 1 tablespoon soy sauce (gluten-free, if necessary)
  • 1 tablespoon sesame seeds
  • 1-2 teaspoons citrus juice (orange, clementine, tangerine, lemon, etc)
  • more sesame seeds, for garnish

Instructions
  1. In a large skillet, heat coconut oil and sesame oil over medium-high heat.
  2. When the skillet is hot, add kale and saute until it begins to wilt.
  3. Add seasonings- salt and pepper, soy sauce, sesame seeds and citrus juice. Mix and continue to cook until wilted and soft.
  4. Garnish with sesame seeds and serve immediately.

 

]]> Chicken, Kale and Broccoli Casserole https://www.ovenloveblog.com/chicken-kale-and-broccoli-casserole/ https://www.ovenloveblog.com/chicken-kale-and-broccoli-casserole/#comments Wed, 07 Mar 2012 01:28:00 +0000 http://www.ovenloveblog.com/chicken-kale-and-broccoli-casserole/
Let’s start this with a .. YUM.
Reasons to try this recipe: It’s full of healthy greens. 
Dark, beautiful, curly kale and a little family-friendly broccoli. I like greens on their own, but when you add pasta and cheese? That’s a win.

It’s freezable.
I made the full recipe; baking up half of it for our meal and freezing half of it for a future dinner. I love that I only had to cook once, but I get to eat it twice (and not as leftovers).
 
It’s tasty.

Big bites of pasta, creamy ricotta cheese, perfectly moist chicken and dark, flavorful greens.  Pair it with a salad and you can feel great about what you’re feeding your family.This is a solid weeknight meal- try it soon.
(And do not fear the kale! It’s your body’s best friend, I swear.)

 

Chicken, Kale and Broccoli Casserole
 

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adapted from Martha Stewart- http://www.marthastewart.com/862208/chicken-and-kale-casserole
Author:
Recipe type: Main
Serves: 4

Ingredients
  • ¾ lb. large or jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced or pressed
  • 1 bunch kale, stems and ribs removed, coarsely chopped
  • 1 head broccoli, chopped into florets
  • 2 cups cooked chicken, shredded or chopped
  • 1 large container ricotta cheese
  • zest of 1 lemon
  • ¾ cup grated Parmesan cheese

Instructions
  1. Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale and broccoli, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
  2. Stir in chicken, ricotta, lemon zest, and ½ cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with ¼ cup Parmesan. Bake until top is golden, 30 minutes.
  3. To freeze: Cook pasta al dente according to package instructions. Drain and rinse with cold water; return to the pot. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale and broccoli, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta. Stir in chicken, ricotta, lemon zest, and ½ cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch disposable baking dish (or two 8-by-8-inch baking dishes); top with ¼ cup Parmesan. Let cool to room temperature, cover with aluminum foil and freeze.
  4. To reheat from frozen: Bake casserole (straight from the freezer) at 350 degrees for 60-90 minutes or until completely warmed through, removing the foil for the last 20 minutes of baking. You can also thaw in the fridge the day before and bake at 350 for 30-45 minutes.

]]> https://www.ovenloveblog.com/chicken-kale-and-broccoli-casserole/feed/ 6 Frozen Smoothie Bags https://www.ovenloveblog.com/frozen-smoothie-bags/ https://www.ovenloveblog.com/frozen-smoothie-bags/#comments Mon, 20 Feb 2012 21:53:00 +0000 http://www.ovenloveblog.com/frozen-smoothie-bags/
I am very excited to share this idea with you today! If you are looking to streamline your morning routine or looking for a quick and healthy mini-meal or snack for the kids, pay attention! This is a good one.
I was inspired to make these frozen smoothie bags by The Tidy Nest‘s make-ahead freezer smoothies and Muffin Tin Mania‘s green smoothie cups. I love having ready-made smoothies waiting in the freezer instead of pulling out tons of ingredients and making a big mess. All you need to do is empty the contents of your bag into a blender and add juice or milk until you reach your desired consistency. Easy and healthy- a win/win.
The green smoothie cubes are my favorites (you’ll find the procedure for freezing yogurt and the green cube recipe at the end of the post). If you haven’t been brave enough to try a green smoothie yet, I assure you that the greens give each smoothie a healthy punch without changing the flavor. It’s a great way to add greens to your diet if you or your kids* don’t typically enjoy their taste.
*Kid Tip- if your kids won’t touch anything green in color, put one of these smoothies in a cup with a lid where the color is undetectable and they’ll never know the difference! I also recommend these Sili Squeeze containers if your kids like the disposable squeeze pouches- I fill them up with smoothies and my little guy loves it.
Here are a few of the smoothie bag combinations that I like to have on hand.
 Tropical Smoothie Bag:
pineapple, mango, banana and yogurt cubes. add orange juice or coconut milk.
(if you omit the mango and use coconut milk, you’ve got a Pina Colada bag!)
 Green Smoothie Bag:
kiwi, pineapple, banana, green cubes and yogurt cubes. add white grape juice or milk.
(you can also add other green items- celery, green apple, etc.)
 Mango Berry Smoothie Bag:
strawberries, raspberries, mango, green cube and yogurt cubes. add orange juice or milk.
Here are a few other ideas for smoothie combinations:
Mixed Berry Smoothie Bag: strawberries, raspberries, blueberries and/or blackberries and yogurt cubes. add pomegranate juice.
Orange Strawberry Banana Smoothie Bag: strawberries, bananas and yogurt cubes. add orange juice.
Blue Banana Smoothie Bag: blueberries, bananas and yogurt cubes. add pomegranate juice.
If you’re wondering how much of each item to add to your bag, don’t worry too much about it. Each of my bags has about 1-2 cups of fruit, a few yogurt cubes (depending on the size) and 1-2 green cubes. The amount of smoothie that you get with each bag will vary anyways, depending on how much liquid you add, so don’t worry about exact measurements. Just have fun with it!
*Note: If you’re wondering what mold I used to get the bigger yogurt cubes, I use these Beaba freezer trays. These are excellent for freezing purees of any kind, especially if you want a larger portion than what you can get with an ice cube tray. The little heart cubes are made using a heart mold from the $1 section at Target and the green cubes are made with a silicone mini-muffin tray like this one.

Procedure for Freezing Fresh Fruit:
Wash fruit well and pat dry. Cut off any unwanted skins or stems. Chop into small slices or pieces and place on a baking sheet. Do not allow the fruit pieces to touch each other. Freeze until firm. Remove from the baking sheet and place in a freezer-safe plastic bag and store in the freezer.
 
Procedure for Freezing Yogurt:
Spoon or pour yogurt into a mini-muffin tin, ice cube tray or flexible silicone mold. Freeze until firm. Let sit at room temperature for a few minutes and remove from the mold (try to avoid running hot water over the mold, it can melt the yogurt). Place in a freezer-safe plastic bag and store in the freezer.

Green Smoothie Cubes
by Oven Love

Ingredients:

  • leafy greens of your choice- spinach, kale, swiss chard, etc
  • liquid of your choice- yogurt, milk, juice or water

In the bowl of a food processor or blender, combine the greens and liquid. Process until smooth, adding extra yogurt or liquid as needed. Spoon or pour the green mixture into a mini-muffin tin, ice cube tray or flexible silicone mold. Freeze until firm. Let sit at room temperature for a few minutes and remove from the mold (try to avoid running hot water over the mold, it can melt the mixture). Place in a freezer-safe plastic bag and store in the freezer.

]]> https://www.ovenloveblog.com/frozen-smoothie-bags/feed/ 10 Spicy Kale Lasagna https://www.ovenloveblog.com/spicy-kale-lasagna/ https://www.ovenloveblog.com/spicy-kale-lasagna/#comments Thu, 22 Sep 2011 14:05:00 +0000 http://www.ovenloveblog.com/spicy-kale-lasagna/
Mmm.. I am having good memories of this lasagna.
Are you ready for cool weather comfort foods?  I’m sure you northerners are.  I’m getting in the mood myself, but the southern weather is getting in the way!  This lasagna is a great way to transition into fall- not too heavy, since there’s no meat involved.  Some vegetarian lasagnas leave something to be desired, but I really love this version- very filling and you don’t miss the meat at all.
I want to tell you more about this lasagna, but there’s a crazy, silly toddler making it difficult to hear myself think. So you’ll just have to trust me on this one!
Tell me, though- what cool weather dishes are you looking forward to?

 

Spicy Kale Lasagna
 

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adapted from Annie’s Eats- http://annies-eats.net/2011/03/01/spicy-kale-lasagna/
Author:
Recipe type: Main
Serves: 10

Ingredients
  • 1¼ lbs. kale (or spinach), stems removed
  • 3 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 tsp. red pepper flakes
  • 1 (28 oz.) can crushed tomatoes, (preferably with herbs)
  • 1 (15.5 oz) can tomato sauce
  • 2 tsp. kosher salt, divided
  • 1 tsp. lemon juice
  • 4 cups cottage cheese (I usually use a mix of cottage cheese and ricotta)
  • ¾ cup grated Parmesan cheese, divided
  • 2 cups shredded mozzarella cheese, divided
  • ¾ tsp. pepper
  • 16 no-boil lasagna noodles (or noodles cooked according to package directions)

Instructions
  1. To prepare the kale, bring a large pot of salted water to boil. Add the kale to the pot and boil for 2 minutes. Drain and rinse with cold water until cool enough to handle. Wrap the kale inside a clean kitchen towel and wring out as much excess liquid as possible. Chop roughly, season with salt and pepper, and set aside.
  2. To make the tomato sauce, combine the oil, garlic, red pepper flakes and 1 teaspoon of kosher salt in a cold saucepan. Heat over medium-high, stirring frequently. Once bubbling, cook for about 30 seconds. Mix in the crushed tomatoes and tomato sauce, reduce heat and let simmer 5-10 minutes. Remove from the heat and stir in the lemon juice.
  3. To make the cheese mixture, strain all of the liquid out of the cottage cheese. (I used a fine mesh strainer and pressed down to remove the liquid.) Mix in ½ cup of the Parmesan, 1½ cups of the mozzarella, 1 teaspoon salt and the pepper.
  4. Preheat the oven to 375˚ F. To assemble the lasagna, add a thin layer of the sauce to the bottom of a 9 x 13-inch baking dish. Cover with a layer of noodles, then half of the cheese mixture, half of the kale, and half of the remaining sauce. Add another layer of noodles, the remaining cheese mixture, and the remaining kale. Top with the remaining noodles, then the remaining sauce. Sprinkle with the remaining ½ cup mozzarella cheese and ¼ cup Parmesan.
  5. Bake for 45 minutes, until bubbly and browned. Let stand at least 10 minutes before slicing and serving.

]]> https://www.ovenloveblog.com/spicy-kale-lasagna/feed/ 5 Spinach Kale and Pear Smoothie https://www.ovenloveblog.com/spinach-kale-and-pear-smoothie-2/ https://www.ovenloveblog.com/spinach-kale-and-pear-smoothie-2/#comments Thu, 21 Apr 2011 00:56:00 +0000 http://www.ovenloveblog.com/spinach-kale-and-pear-smoothie-2/
Green drink!
Are you in, loves?
My last attempt at a green smoothie wasn’t exactly what I hoped for.
So, I picked myself up and found some more green inspiration.
Kale. Spinach. Pear. YUM.
This smoothie looks very green, but you don’t actually taste any of the green stuff.  All I really tasted was the pear and banana- how crazy is that?  This drink is packed with some serious nutrition and is the most beautiful green color.  If you can get past the idea of drinking vegetables, you should give this one a try.
And, believe it or not, my spunky little one-year-old could not get enough of this smoothie.  He literally drank six ounces without breaking a sweat.  I’m pretty sure he’s the only baby on the block drinking kale smoothies.. maybe I should ask around?
Look at that little baby hand reaching up for his smoothie!
Adorable.
Try the green drink!

 

Spinach Kale and Pear Smoothie
 

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only slightly adapted from Joy the Baker.
Author:
Recipe type: Drinks
Serves: 2

Ingredients
  • 1 cup packed spinach
  • 1 cup chopped, packed kale
  • 1½ cups milk (dairy or non-dairy, you could sub fruit juice as well)
  • ½ pear
  • 1 frozen banana
  • 1 tablespoon agave nectar (or honey)

Instructions
  1. In a blender, combine kale spinach and almond milk.  Blend until no big kale bits remain.  Stop blender and add banana honey and pear.  Blend until smooth.  Enjoy immediately.

]]> https://www.ovenloveblog.com/spinach-kale-and-pear-smoothie-2/feed/ 7 Part-Time Vegan, Day 3 https://www.ovenloveblog.com/part-time-vegan-day-3/ https://www.ovenloveblog.com/part-time-vegan-day-3/#comments Wed, 13 Apr 2011 02:28:00 +0000 http://www.ovenloveblog.com/part-time-vegan-day-3/  Today didn’t start out as hungry as yesterday.
Maybe I’m starting to get used to it.. maybe?
Breakfast was an avocado smoothie and jelly toast.
Snack was wheat crackers and a strawberry popsicle.
Lunch was asparagus soup and a slice of leftover tart.
Dinner was chickpea saute with onions and kale, served over rice.
I have to tell you, I was so excited for the avocado smoothie!  People have really talked it up.  I don’t know if it was just this recipe, but I really wasn’t a fan.  At first I just didn’t like it at room temp, but I didn’t like it cold either.  The flavor combo just wasn’t for me.  Boo for a wasted avocado!
On a good note, I really liked lunch and dinner.  Both were quick.  Lunch was quick because I roasted extra asparagus while I was cooking the tart from last night, and dinner was just quick by nature.  I love a veggie saute and this one hit the spot!
 Things I learned today:
Beans make all the difference in a meal- praises for God’s genius, protein-packed creation.
 I need to plan better snacks.. I keep eating carbs!  Maybe fruit and PB tomorrow.
I still feel like something is missing in my diet.. maybe that will wear off, maybe not.
Enjoy the day’s recipes!
Avocado Smoothie
1 avocado
1 banana
1 kiwi
1 cup almond milk (or milk of your choice)
agave nectar or honey to taste
Begin by cutting into the avocado and scooping out the flesh. In the pitcher of a blender, place the avocado, banana, kiwi (peeled), 2 teaspoons of honey or agave and about 1 cup of almond milk, to start. Blend it up, adding a little more almond milk until your desired consistency is reached (I like mine super thick). Divide between two glasses, and serve.
(serves 2.)
Lemony Roast Asparagus Soup
adapted from A Foodcentric Life
1 tablespoon olive oil
1/2 onion, chopped
1 garlic clove, chopped
1 pound previously roasted asparagus, a few tips reserved for garnish, the rest roughly chopped
1 cup vegetable broth
salt and pepper to taste
juice of 1/2 lemon, or more (to taste)

Heat olive oil in a medium saucepan over medium heat.  Add onion and saute until translucent.  Add garlic and cook a minute longer.  Add the asparagus and broth and bring to a simmer.  Remove from the heat and season with salt and pepper.  Puree with a stick blender or in a stationary blender.  When pureed smooth, add lemon juice and puree once more.  Taste and season to your preference, adding more broth if you like your soup smoother (or cream, for a non-vegan option).

Chickpea Saute with Onions and Kale
by Oven Love, inspired by Ezra Pound Cake
serves 4

1 tablespoon olive oil
2 onions, thinly sliced
1-2 teaspoons sugar
1 bunch kale, chopped
1/4 cup raisins
1 can chickpeas, rinsed and drained
water, as needed
salt and pepper to tase

In a large saucepan, heat olive oil over medium.  Add onions and cook until soft, about 10 minutes.  Add sugar.  Cook, stirring, another 10 minutes or until the onions begin to carmelize and turn golden brown.  Add kale and raisins, cooking until kale wilts, 3-5 minutes.  Add chickpeas and warm through.  Add water at any time if the vegetables being to stick.  Add salt and pepper to taste and serve immediately- alone or over a bed of pasta, rice, or even crusty bread.

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