Ginger Carrot Soup

Ginger Carrot Soup

September 19, 2016Holly RodricksFall Foods, Recipes, Winter FoodsNo CommentsCarrots, Chicken Stock, Elias Kushner, Garlic, Ginger, Gluten Free, Onion, Soup, Vegan, Vegetarian, What's Edible

As the seasons change, our stomachs and palates begin to crave a change in food, as well. This simple and delicious recipe by Elias Kushner of What’s Edible is a great “transitional” meal, moving towards the warm, hearty foods of winter, but carrying with it a bit of the lightness of the end of summer. Ginger Carrot Soup by Elias Kushner of What’s Edible Makes 4-6 servings. Ingredients: 2 lbs. Carrots, diced small 1 small Onion, diced small 2 cloves Garlic, minced 1 inch Ginger, minced 1 quart Chicken Stock, heated 1 1/2 tbsp. Olive Oil Salt and Pepper to taste Instructions: Heat Olive Oil in large stock pot over medium-low heat. Add Onions and sauté, stirring about 1 minute. Add Ginger and Garlic. Continue cooking 1-2 minutes until fragrant. Season with Salt and Pepper. Add Carrots and cook until slightly softened, stirring frequently. Add hot Chicken Stock and bring it to low boil. Lower heat and simmer for about 15 minutes or until Carrots are tender but not mushy. Remove the pot from heat. With a hand blender, blend soup until smooth. (If using food processor or blender, blend in batches to prevent overcrowding. If soup is too thick, add hot water until desired consistency is reached.) Serve hot and enjoy! *Image courtesy of http://www.sobeys.com/en/recipes/ginger-orange-curried-carrot-soup/.

how-to-cook-kale-10-delicious-ways-to-serve-curly-kale-618622_w650

Kale Chips

July 10, 2016Holly RodricksFall Foods, Recipes, Summer Foods, Winter FoodsNo CommentsGreen Curly Kale, Kale, Kale Chips, Vegetarian

If you ever find yourself looking for a quick, healthy snack, these “chips” are just the thing! With minimal prep and some creative seasonings, you’ll have a crunchy veggie treat to munch on in no time. Kale Chips by Holly Rodricks Makes 3-4 servings. Ingredients: 1 bunch of Kale 2-3 tbsp. Olive Oil or Coconut Oil Salt and Pepper to taste Instructions: Preheat oven to 350º. Line baking sheet with parchment paper and set aside. Remove stems from Kale and chop or tear leaves into large bite-sized pieces. Wash leaves thoroughly. Pat dry or use salad spinner. Place Kale in large bowl and drizzle with oil. Sprinkle generously with Salt and Pepper and toss to coat. Lay chopped Kale out evenly on baking sheet. Bake for 10-15 minutes until Kale is crisp and edges are brown but not burned. Cool and enjoy! For additional kale chip seasoning inspiration, visit: bembu.com/kale-chip-recipes. *Image courtesy of: http://www.sofeminine.co.uk/cooking-food/kale-cooking-kale-kale-recipes-s1297407.html

Kale & Chickpea Salad

July 9, 2016Holly RodricksFall Foods, Recipes, Summer Foods, Winter FoodsNo CommentsBriel Driscoll, Cheriette Radishes, Chickpeas, Garbanzo Beans, Garlic Scapes, Gluten Free, Green Curly Kale, Honey, Kale, Radishes, Vegan, Vegetarian

Kale can be very tough and chewy when eaten raw, but I have three words for you to help you make it tender and delicious. MASSAGE THOSE GREENS! The recipe below includes this important step, and it makes all the difference. Kale & Chickpea Salad By Briel Driscoll Serves 4-6. Ingredients: 1 bunch of Kale, stems removed and leaves chopped 5 Radishes slices as thin as you can 5 Garlic Scapes, diced 1 cup cooked or canned Chickpeas 1/4 teaspoon Salt 4 teaspoons Apple Cider Vinegar 2 teaspoons Olive Oil 1 teaspoon Honey Freshly ground Black Pepper to taste Instructions: Sprinkle Salt over Kale and massage into greens until the kale begins to soften and release liquids. Add remaining ingredients and continue to massage until mixed well. Enjoy! Unlike leaf-lettuce salads, this salad will store well in the fridge for several days and will even become more tender and tasty as it sits.

Zesty Sautéed Kale

July 3, 2016Holly RodricksFall Foods, Recipes, Summer Foods, Winter FoodsNo CommentsBacon Fat, Garlic, Gluten Free, Greens, Lemon Juice, Onion, Red Russian Kale, Vegan, Vegetarian, White Vinegar

For many, the hardiness of raw kale is an acquired taste. I never used to enjoy it when I was younger, but then I learned a little trick….if you lightly sauté the greens, wilting them just a little, they keep their crispness but lose that chewy texture, becoming sweet and delectable. Below is an example of a simple kale preparation that hits the spot! Zesty Sautéed Kale By Holly Rodricks Serves 2-3. Ingredients: 1 bunch Red Russian Kale, stems removed and leaves roughly chopped (Can substitute any hardy green if kale is not available.) 1 small Onion, thinly sliced 1 clove Garlic, minced 1 – 2 tbsp. Oil of choice (For those omnivores out there, bacon grease gives this a really nice, full flavor.) 1 tsp. fresh Lemon Juice or White Vinegar Salt and freshly ground Pepper to taste Instructions: Heat up oil in a medium-sized skillet. Sauté Onions until they start to soften and become translucent. Add minced garlic. Sauté for an additional minute, until garlic becomes aromatic. Add chopped Kale. Gently stir every minute or so, to make sure leaves are evenly exposed to heat. Add Salt and Pepper as you go. The aim is to slightly wilt the greens, not to cook them down to nothing. After 2-3 minutes or as soon as they start becoming tender and brightening in color, remove them from the heat. Add the Lemon Juice or White Vinegar, and stir to evenly combine. Serve immediately, alongside your favorite main course.

Category: Winter Foods