Spicy Sesame Kale

This recipe is adapted from one I saw a while back in the Washington Post. You can substitute pretty much any vegetable for the kale and it will be delicious. Just keep this recipe and, as things come into season, give them a whirl (peas, green beans, zucchini).

Ingredients
1 large bunch kale
3 teaspoons sesame oil
1 medium onion, chopped
1 cup green onions (or scallions), chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger root
1 tablespoon soy sauce
1 tablespoon chili paste (like sriracha, use more or less depending on your spice tolerance)
1 tablespoon toasted sesame seeds (see note)

Method

  • Wash the kale thoroughly. Discard the tough ribs and coarsely chop the kale leaves.
  • In a large skillet, heat the sesame oil over medium heat. Add the onions, garlic, scallions and ginger root and cook for about 1 minute.
  • Add the kale a little at a time until kale starts to wilt (about 5 to 8 minutes).
  • Remove from heat and toss in soy sauce and sesame seeds.

Note: Toasted sesame seeds: Heat seeds in a dry skillet over medium heat, shaking the pan frequently. Heat until lightly browned (about 5 minutes). Watch carefully; they burn quickly!

Serves four.

Our Anniversary Dinner

We had planned to go out for dinner on our anniversary. Really we did. But then we went to Pathfinder Farms and got a beautiful grass-fed porterhouse steak. Why go out for dinner when you can have steak like that at home?! We added a little of our friend Jan’s kale salad and a baked potato. Yu-umm!

Baked Falafels

Every now and then, my husband and I get a craving for falafels (Middle Eastern chickpea fritters best smothered in a spicy tahini sauce and served on a thick pita). I’ve been hearing rumors about a falafel joint coming to Hudson, NY. Until it materializes, we’ll have to make our own to get our fix.

The first thing about making falafels that struck me was that you don’t use cooked chickpeas. In fact, if you try this recipe with cooked chickpeas, it will most likely fall apart. Dried chickpeas are key. You can usually find dried chickpeas in bulk sections of health food stores.

Chickpeas’ nutritional claim to fame, like other beans, is that they are an excellent source of dietary fiber, which helps to lower cholesterol. They are also an excellent source of folate and magnesium and a good source of iron. I like to toss in turmeric for its anti-inflammatory properties and flax seeds for a dose of brain-healthy omega 3s.

Most falafels are fried. I don’t have a problem with fried food, as long as it is fried in good oil (like coconut oil or ghee), but I prefer to bake falafels. Instead of frying a few at a time in batches, I can place all of the patties in the oven and work on the tahini sauce (or the dishes!) while they are baking.

Falafels are traditionally round balls. I find that flat patties work better, especially if you aren’t using a deep fryer. Plus they are easier to eat. Flat falafels are less likely to bust a seam in your pita. Nobody likes busted pita bread!

This recipe is adapted from a Tyler Florence recipe (his version is fried).

Ingredients
2 cups dried chickpeas (garbanzo beans), rinsed
1 teaspoon baking powder
1 small onion, coarsely chopped
6 garlic cloves, coarsely chopped
1 tablespoon cumin seeds (substitute ground cumin)
1 tablespoon coriander seeds (substitute ground coriander seeds)
1 tablespoon turmeric powder (optional)
1 tablespoon ground flax seeds (optional)
1/4 to 1/2 teaspoon red pepper flakes
1 cup fresh parsley, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
Sea salt and freshly ground black pepper
3 tablespoons olive oil

6 pieces of whole wheat pita bread

Mixed greens, chopped tomatoes, chopped cucumbers and diced onion for garnish (any combo of these will do).

Method

  • Place dried chickpeas in a large bowl, cover with water and soak them overnight (or up to 24 hours). Add more water, if needed. Drain and rinse thoroughly.
  • Place cumin and coriander seeds in a heavy bottom pan (I use a cast iron frying pan). Heat over medium-high heat until fragrant (3 to 5 minutes). Grind in a spice or coffee grinder.
  • Place the soaked chickpeas in a food processor and pulse to coarsely grind.
  • Add the baking powder, onion, garlic, spices and herbs; process until the mixture is pureed.
  • Season with salt and pepper. Transfer to a bowl and refrigerate for 20 minutes (this can be made a day in advance).
  • Heat oven to 400º F.
  • Generously coat a baking sheet with olive oil (three tablespoons). The oil will give it a nice crust.
  • Form small patties with falafel mixture and place on prepared baking sheet.
  • Bake for 10 to 15 minutes on each side. You want a nice golden brown crust.
  • Open the pita bread halves to make pockets (careful not to split all the way) and place two to three falafel patties into each. Drizzle with the tahini sauce and/or hot sauce and top with greens, onions, tomatoes and cucumbers.

Makes 10 to 12 patties.

Tahini Sauce

In addition to a delicious sauce for falafels, this is one of my go-to salad dressings. 

Ingredients
1/2 cup plain yogurt
2 tablespoons tahini (sesame seed paste)
1 tablespoon lemon juice
1/3 cup chopped parsley or cilantro
1/2 teaspoon chili paste (like Sriracha)
1 garlic clove, minced
Salt and pepper to taste

Method
- Combine all the ingredients. Use a blender if you want to make a smooth and creamy sauce. Adjust seasoning to taste.

Mango Chutney

I love chutney and will put this on about anything. Triple the recipe and get out your canning equipment so you’ll always have a jar on hand.

Ingredients
2 large firm, ripe mangoes, peeled and chopped into small chunks
1/2 cup (generous) chopped red onion
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon dried crushed red pepper (or more to taste)
1/2 teaspoon salt
3/4 cup sugar (or honey)
1/3 cup golden raisins

Method

  • In a medium saucepan, combine all of the ingredients.
  • Bring the mixture to a slow boil over medium high heat, stirring occasionally
  • Reduce the heat and simmer for 30 to 45 minutes, uncovered, stirring occasionally.
  • Let cool, and store in an airtight container or follow canning directions.

Chana Saag

This chickpea and spinach dish is one of my favorite Indian meals. It’s quick, easy and a nutritional powerhouse. Don’t fret if you don’t have all of the spices. It’s best with all of the ones listed, but could be equally delicious with other Indian spice combinations. I always buy spices in bulk. They are a fraction of the cost and you can get just the quantity you need. Ground cardamom is a good example. A 1.75 ounce jar runs about $12. In bulk, the same amount is a little over $3.

I like to double this recipe to have leftovers for lunch or to freeze for a super-quick heat-and-serve dinner.

Ingredients
2 tablespoon olive oil, butter or ghee (ghee is Indian clarified butter)
6 cloves of garlic, chopped
1 medium-large onion, chopped
1 tablespoon ginger, grated
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala (an Indian spice mixture)
2 teaspoon ground cardamom
2 teaspoon ground cinnamon
1 teaspoon salt
1/8 teaspoon cayenne pepper (more of less to taste)
2-3 cups chopped tomatoes (fresh when in season, box/canned when out of season)
4 cups of cooked chickpeas
1 pound fresh spinach (or one box/bag frozen)
1/2 cup plain yogurt

Method

  • Heat oil/butter on a large pot over medium heat. Saute onions until soft. Add garlic and ginger and saute for couple minutes. Be careful not to let the garlic get brown.
  • Mix all the dried spices together.
  • Add ginger, tomatoes and spices to pot. Cook over medium-heat for 10 minutes (if you are using frozen spinach add now).
  • Add chickpeas and fresh spinach and cook for about 10-15 minutes more, until heated through.
  • Stir in yogurt and serve

    • .

Serves 4
Serve with rice, naan (delicious Indian flat bread) and, my favorite, mango chutney.

Spinach Smoothie…make Popeye proud!

As a child, my husband went through a phase of eating canned spinach because he wanted to be strong, yes, like Popeye the sailor man. He felt it was important to pay his own way in this endeavor and used his allowance. I guess Popeye wouldn’t stand for having his mom buy his spinach either.

I can’t think of any worse way to choke down spinach than by the can. I’m not a fresh-spinach snob by any means, I use frozen spinach quite a bit. In fact, it is one of the things I keep stocked in my freezer. But canned spinach does nothing for me.

Luckily, spring is here and with it comes fresh greens. Hallelujah!

Spinach is a good source of iron, calcium, vitamins A, C, K, and magnesium. It is also high in antioxidants— all of this with just seven calories a cup (raw).

Fresh spinach often collects sand and dirt, so you need to wash it well to avoid an unpleasant grit feeling in your salad. There is a trick to washing spinach. First trim off the roots and separate the leaves and rinse. Then place spinach in a large bowl of water and swish it around a bit. It’s important to lift the spinach out of the water since sand and dirt will fall to the bottom of the bowl. You may need to repeat this a couple of times.

Spinach Smoothie
This is not a pretty drink, so if you want to slide this by your kids, blindfold them and call it Strawberry Surprise. Except for the color, it’s hard to tell the smoothie is loaded with spinach. This delicious drink has a serving of vegetables and two servings of fruit. The ground flax seeds add a shot of omega 3. The yogurt adds calcium and probiotics (beneficial bacteria.) Have it for breakfast and get a jump start on your fruits and vegetables for the day. We usually have ours with a hard-boiled egg.

Note: spinach contains oxalates and purines, which in some people, may play a part in causing kidney stones. So, Sean, go easy on these!

Ingredients
8 oz. plain yogurt
1 cup orange juice
1 cup fresh or frozen strawberries
2 cup fresh spinach, well washed
1 frozen banana
1 teaspoon ground flax seeds

Chop banana, place in freezer bag and freeze overnight. This makes the smoothie extra smooth. If you are starting with fresh strawberries, slice and freeze those as well.

Puree all ingredients together in a blender. Pour into glass and make Popeye proud.

Makes two 12 once smoothies.