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Recipe for Kale and Leek Pancakes

Posted on December 18, 2013 by The Solo Cook
Kale and leek pancakes make a perfect lunch or dinner. Photo by Christine Willmsen

Kale and leek pancakes make a perfect lunch or dinner. Photo by Christine Willmsen

Ways to cook Kale: pancakes

The tumeric topping on the kale pancakes adds depth. Photo by Christine Willmsen

The tumeric topping on the kale pancakes adds depth. Photo by Christine Willmsen

Kale is the IN food when it comes to cooking. So I created two recipes to urge you to buy a bunch of kale and try the bold, deep, green vegetable that most people set aside because it’s used mostly as a garnish. This recipe combines kale and leeks to create a pancake for brunch, lunch or dinner.

Another way to use the rest of your kale bunch is to make a breakfast kale smoothie that is full of Vitamin A, C and K. If you are adventuresome in the dirt, plant kale in your garden. It can grow in the Pacific Northwest during the fall and winter months and is also available at grocery stores. I used the kale and leeks from Oxbow Organic Farm, a 25-acre vegetable garden near Carnation that sells its produce at farmers markets, restaurants and to weekly subscribers.

Hot in the Kitchen – Kale and Leek Pancakes

Finely chop kale

Finely chop kale

Ingredients for Pancake:

1 cup finely chopped kale (dinosaur is best variety with center vein removed)

¼ cup chopped leeks

3 eggs

Combine ingredients for batter

Combine ingredients for batter

1 tablespoon water

½ teaspoon salt

½ teaspoon pepper

¼ cup shredded mozzarella cheese

¼ cup peanut oil

Tumeric adds flavor

Turmeric adds flavor

Topping:

1 tablespoon low-fat sour cream

1 tablespoon low-fat yogurt

1/8 teaspoon turmeric

Dash of salt

Fry two minutes per side

Fry two minutes per side

Mix kale, leeks, eggs, water, salt, pepper and cheese together in bowl. In a frying pan, heat peanut oil on medium high until pan is hot. Use a half cup measuring tool to gently drop the mixture into the oil. Cook for two minutes on medium high until brown, using a splatter guard if grease starts to jump. Flip and cook another two minutes. Place on paper towel and drop the rest of the batter into the pan and repeat. Mix sour cream, yogurt, turmeric and dash of salt together and add dollop to the top of the pancakes.

Cheers

Christine

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Chorizo Stuffed Acorn Squash Recipe

Posted on December 4, 2013 by The Solo Cook
Ditch the traditional sweet recipes for acorn squash and try this savory and spicy recipe. Photo by Christine Willmsen

Ditch the traditional sweet recipes for acorn squash and try this savory and spicy recipe. Photo by Christine Willmsen

Spice up Acorn Squash with Chorizo stuffing

A savory stuffed squash is a great dinner on a cold night. Skip the sweet version of acorn squash with butter, cinnamon and brown sugar and go for a spicy kick by using chorizo. This is a no-fuss recipe I created after craving a stuffed acorn squash. The nutty sweet flavors of the squash explode with the combination of chorizo, which is Spanish sausage that can be purchased at most grocery stores.
Squash is high in fiber, vitamin C and potassium.

Buy one squash and you can enjoy one half for dinner and the other one you can warm up for lunch. This is also a great recipe if you are having a friend over for dinner.

Hot in the Kitchen: Chorizo Stuffed Acorn SquashIngredients for recipe

Ingredients:
1 acorn squash
1 tablespoon olive oil
Salt and pepper
½ pound ground chorizo (Spanish sausage)
¼ cup onion minced
1/8 cup red pepper finely chopped
½ cup potato finely chopped
¼ cup kale finely chopped
1 tablespoon golden raisins chopped
1/3 cup mozzarella

Score squash and salt and pepperPreheat oven to 350 degrees while you cut the acorn squash in half lengthwise and clean out the inside seeds and mush with a spoon. Score each half with a knife, by lightly cutting vertically and horizontally on the inside. Brush olive oil all over the insides of both halves and then salt and pepper them liberally. Cook for 30 minutes, while you finely chop all the ingredients for the stuffing. Sauté on medium heat the onion, pepper and chorizo for five minutes until tender and add potatoes, kale and golden raisins and cook for another five minutes. Stuff each half of squash with the mixture and cook for another 30 minutes. Sprinkle mozzarella on each half and broil at 500 degrees for two minutes or until light brown.

Cheers

Christine

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Roasted Parsnips with Leeks and Mushrooms Recipe

Posted on November 4, 2013 by The Solo Cook

This quick recipe combines Parsnips, leeks and mushrooms for a great dinner. Photo by Christine Willmsen

This recipe combines parsnips, leeks and mushrooms for a quick dinner. Photo by Christine Willmsen

Cook with Parsnips – the healthy, but forgotten root vegetable

It’s that time of year, when root vegetables like parsnips rule. But maybe you’ve never thought of parsnips or have never cooked with them before. It’s time to give them a try.

Parsnips are a cousin of the carrot and are a fantastic root vegetable full of nutrients and vitamins.

Parsnips are full of fiber and low-fat. Photo by Christine Willmsen

Parsnips are full of fiber and low-fat. Photo by Christine Willmsen

It is a great source of fiber and vitamin C, providing more than 1/3 of your daily needed dose. It also has iron, magnesium and vitamin B-6. Just because it’s a white vegetable doesn’t mean it’s not full of amazing flavor. I think parsnips show their true color when roasted.

This recipe combines the sweetness of parsnips, caramelized leeks, earthy mushrooms and a kick of red pepper.

The leek is a powerful anti-inflammatory food that also contains vitamin A and K. This low-fat vegetarian dinner is easy and satisfying.

While attending the International Food Bloggers Conference, I discovered Oxbow Organic Farm, located in the Snoqualmie Valley. This 25-acre vegetable garden near Carnation sells its produce at farmers markets, restaurants and to weekly subscribers. At the Ballard Farmers Market, I recently picked up a box of vegetables from Oxbow and their parsnips and leeks inspired this recipe.

Hot in the Kitchen: Roasted Parsnips with Leeks and Mushrooms

Peel parsnips and cut into large chunks.

Peel parsnips and cut into large chunks.

Ingredients

6 parsnips (medium size)

½ of leek diced

1 cup chopped mushrooms (save time by buying pre-sliced mushrooms)

2 tablespoons extra virgin olive oil

1 teaspoon salt

¼ teaspoon hot red pepper flakes

¼ teaspoon black pepper

Spread parsnips, leeks and mushrooms on foil-covered baking sheet.

Spread parsnips, leeks and mushrooms on foil-covered baking sheet.

Preheat oven to 425 degrees. Peal parsnips and cut into one inch by two inch pieces.  Clean leek by slicing it lengthwise from about ½ inch away the root through to the green ends. Rinse the leek under running water to remove dirt. Pat dry and dice ½ leek. Mix parsnips, leek, mushrooms, olive oil, salt, hot pepper flakes and black pepper in bowl. Cover large baking sheet with aluminum foil. Pour vegetables onto sheet and spread out as thin as possible. Cook in oven for a total of 22 minutes, stirring and turning vegetables at 11 minutes. Optional: sprinkle a pinch of applewood smoked sea salt on top of dish.

Cheers

Christine

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