Posts Tagged ‘kale’

Just saw this recipe on the Cultivating Sustainability blog over on FoodPress.com. This one combines sweet potato and kale. I will be trying these during an upcoming kale week, a week when my family tries kale in 7 different recipes in hopes of learning to love it. Check out Sweet Potato, Kale & Black Bean Fajitas and check leafy greens off the daily list and sweet potato off the three-times-a-week list. Add avocado or guacamole and check that off the list as well.


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On Alton’s ‘NEVER’ list is “Processed meals/frozen dinners”. I get that. Alton doesn’t want us to eat Lunchables, or Hungry-Man dinners. They are full of…whoa! However, I am a working mom and sometimes you have to break the NEVER rule. I feel ok about it. Here’s one frozen line I think Alton would be ok with.

Kashi Frozen Meals

These all natural meals from the good people at Kashi are delicious, full of nutrition and sometimes even have KALE! Kashi’s tagline is 7 whole grains on a mission, so in each meal you get a delicious combination of tastes and textures, and that is just the base of the meal. The vegetables taste fresh, and there are unusual flavors you almost never find in a microwaveable meal.

The Lemongrass Coconut Chicken is really good, it’s kind of like a healthier version of what you might get at a Thai or Cambodian restaurant. I highly recommend it.

Today I ate the Mayan Harvest Bake for lunch. This has a polenta base made of their 7 whole grains mixture, plantains, sweet potato, black beans, kale and a mildly spicy sauce. It has a sweet/spicy flavor, with lots of texture and it makes for a quick, filling meal.

The best part about Kashi meals is that when you look up the ingredients, you don’t wince. In fact you maybe stand a little taller, knowing that you have just eaten really healthy, have checked a number of foods off the list (Everyday: Fruit, Whole Grains, Greens, Nuts; 3x: Sweet potato). Better yet, you recognize almost everything on the list. I’m not going to say that I knew what triticale was, but when I looked it up, I was pretty pleased with what I saw.

I think Alton would approve.

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I’m a long time subscriber to Cooking Light Magazine. It’s one of 3 magazines that I read cover to cover (the other two being Real Simple and Entertainment Weekly) and as I’m reading I fold back the pages of all the recipes I want to try. Depending on my free time I enjoy cooking. I’m not crazy about making the simple meals. I like making elaborate meals and as my husband with tell you, I leave a wake of dirty dishes like no one else. One of the recipes I found a couple of years ago was Coconut-Curry Chicken Soup and it’s been a favorite ever since.

Coconut-Curry Chicken Soup

When I started looking for things I could make to Eat Like Alton, I was happy to discover that this soup could make the cut. This soup is fantastic if you make it exactly as the recipe says, but I have made some changes: Instead of snow peas, I use cauliflower. I love my curries with cauliflower and I like the texture of cauliflower in this soup better than snow peas. I don’t put in the red chilies. Depending on how much I want my son to eat it, I sometimes put in red pepper flakes. Lastly, instead of the pad thai noodles, I usually use basmati rice, I love the flavor, and the noodles seem to make the soup hard to eat. I’d also caution you to use the best chicken broth you can for this. I often use Better Than Bouillon Organic Chicken Base, but this last time I bought the non-organic version by mistake and I think it made the soup a little salty.

My two suggestions for making this Eat Like Alton approved:

1. Instead of using spinach, use kale, or use half and half. With the spinach, it’s within the rules (leafy greens); but why not add in kale, the super food. I’d recommend cutting it up into smaller-than-bite-sized pieces, so your not trying to chew down big pieces of kale while enjoying your soup.

2. Instead of noodles or basmati rice, cook brown rice (I do it according to Alton’s Baked Brown Rice recipe – while still chewy, it’s delicious tasting and perfectly done). Put the cooked rice in the bowl first and then ladle the soup on top of the rice and enjoy. I think the texture doesn’t disrupt the soup, and it ads another Alton element to the dish: whole grains.

Next time I make this I’ll also be cutting up carrots and put them in. Carrots are on the eat daily list, they are delicious in curry and would work well in this soup, maybe in a 1/4 inch dice. I’m also planning to make this for a soup fundraiser in the future. It’s that good and I’m that confident everyone will enjoy it.

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