Portuguese Kale and Potato Soup

Here we are, right in the middle of what some people call the doldrums of January.  I read that this week is the most depressing week of the year.  With all the craziness going on here in our house and with our family, I'd almost have to agree!  But things could always be worse, right?  Yes.  Yes they could.

Nothing a hot bowl of soup can't cure.

Love the "kick" the chorizo gives it.  Just enough...

And wait until you see how easy it is to make!

Portuguese Kale and Potato Soup
from Gourmet

1/4 cup extra virgin olive oil, divided
1/2 pound chorizo, cut into pieces
1 onion, chopped
3 cloves garlic, minced
salt and pepper
1 pound russet potatoes, peeled and cubed
6 cups water
1 pound kale, cleaned and chopped

Heat one tablespoon oil in a large pot.  Add chorizo and cook for about 2-3 minutes, stirring often.  Transfer to a bowl with a slotted spoon.  Add 2 more tablespoons oil to pot and cook onion and garlic over medium heat.  Season with salt and pepper.  Cook 7-8 minutes, until browned.

Add potatoes, water and 1 teaspoon of salt.  Cover and simmer until potatoes are very tender, 15-20 minutes.  Mash some potatoes into soup to thicken.  Add kale and simmer, uncovered, about 5 minutes.   Stir in sausage and cook until heated through.  Drizzle with remaining oil and season with salt and pepper.

Serves 4 (main course servings).

Rotini with Kale, Prosciutto & Ricotta

I feel like I haven't been cooking much lately.  I don't know if it's because I've been busier at work, because I was sick for a while, or because it's approaching summertime and we're out more.  Whatever the case, it just hasn't been happening as much.

All the more reason to motivate myself with quick, easy, and super delicious dishes like this one.

How can you go wrong with this combination?  Crispy prosciutto, hearty kale and creamy ricotta.  Light enough for warm weather, too!  Love it.

This should be enough to snap me out of my mini-rut :)

Rotini with Kale, Prosciutto & Ricotta
slightly adapted from Wit + Delight

1 pound rotini (or whatever pasta you like)
5 slices prosciutto (estimate), chopped
1 bunch kale, ends trimmed, rinsed thoroughly
1 lemon
2 tablespoons extra virgin olive oil
3/4 cup ricotta cheese
2 teaspoons crushed red pepper
5 garlic cloves, chopped
salt and pepper

Cook pasta according to package directions.  Meanwhile, saute prosciutto in some of the oil in a pan until crispy.  Set aside.

Chop kale and add to pan that prosciutto was in with garlic and a little more oil.  Cook until wilted, then squeeze half the lemon on top.

Reserve about 3/4 cup of pasta water before draining.  Add pasta and prosciutto to pan with kale, then ricotta.  Slowly add pasta water until dish reaches desired consistency.  Finish off with remaining half of lemon, red pepper, and salt and pepper to taste.  Toss and serve.

Raw Kale Salad with Walnuts, Pecorino & Lemon

Kale is everywhere these days.  I find it funny that over 20 years ago, when I was waiting tables at a family restaurant while in college, we used it as a garnish for plates.  No one would even dream of eating it.  Now, it's one of the famous "super foods" that's all the craze.   And I will proudly say that I'm a fan.

This salad was delicious.  It was the dish that represented the movie "War Horse" for my 24x24 party.  In the film, the horse owner was a farmer, so I wanted to choose a farm to table dish to represent it.

Crunch, crunch.

So eat up and make Dr. Oz proud! :)

Raw Kale Salad with Walnuts, Pecorino & Lemon
slightly adapted from Amateur Gourmet

1 bunch kale, stemmed, washed and torn into pieces
1 cup walnut pieces
2 lemons
grated pecorino romano cheese
extra virgin olive oil
salt and pepper to taste

Put kale in a bowl.  Place walnuts in a dry skillet and toast until fragrant and warm.  Remove and chop.

Zest both lemons and add to kale.  Toss in walnuts, then juice lemons over the mixture.  Add oil (a generous amount, or else however much you like), salt and pepper, then toss.

Add cheese in (again, as much as you like) and toss salad several times to ensure everything is coated.  Taste and adjust seasonings to your liking.

Healthy chips

Another successful recipe swap week!  Brianna from Oishii submitted a recipe for baked kale chips that I was assigned.  I was thrilled because I've been meaning to try it, and actually was in Whole Foods a few weeks ago looking to buy kale, but they were out.

I was pretty surprised by that, but what shocked me even more was that Frank was not only looking forward to trying them...he actually enjoyed them!  I thought for sure he wouldn't be a fan.  Bella, on the other hand...not so much :)

I know, the picture doesn't look like much of anything.  It actually just looks like a raw piece of kale.  The ends didn't brown much, like Brianna said they might, but it still crisped up nicely and had a good texture.

This is a delicious and healthy item that can easily help curb a crunchy or salty craving.  I served it with dinner but it definitely works as a snack, too.  Thanks, Brianna!

Baked Kale Chips
slightly adapted from Oishii

1 bunch kale, washed and broken apart with stems removed
1 tablespoon extra virgin olive oil
2 teaspoons sea salt

Preheat oven to 250 degrees.  Put all ingredients in a bowl and mix together, then place on a baking sheet.

Bake for approximately 30 minutes.  Midway through, gently toss kale.  Toward the end, keep a close eye on it to be sure it doesn't overcook.