My lovely neighbour came across with some fresh Kale the other day from her garden, so I decided to give a Chicken & Kale Lasagne a go, and this was delicious, full of flavour, nutritious and filling all at the same time. Another great wee recipe that the family can share.
Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. Antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures. It’s low in calories, low in fat, high on protein and potassium too, so a good all rounder vegetable to add to you diet.
Recipe makes 2 portions
For the Filling:-
2 Chicken Breasts
1 Bunch of kale
1 Carrot, grated
1 Leek, thinly sliced
1 Clove garlic, crushed
1/4 Tsp Nutmeg
1/2 Tsp Smoked Paprika
200g Chicken Stock
Salt & Pepper to season
For the Sauce (or you can use a Bechamel instead if you prefer):-
300ml Creme Fraiche
150g Grated Cheese (of your choice, I used a mild cheddar) plus 50g optional for topping
Season chicken breasts and place in a pan with the chicken stock, bring to the boil then simmer for about 45 mins – 1 hour, then shred with 2 forks. Most of the stock should have evaporated.
Pre-heat your oven to 180 deg.
Blanch the kale in boiling water for about 1 minute, drain and slice into fine pieces.
Add to the pan the leeks, kale & carrot along with seasoning, garlic & nutmeg, stir through until mixed and warmed, a few minutes.
Meanwhile, in a separate pan mix on a low heat the creme fraiche & cheese to make a smooth sauce. Do not allow to boil or the creme fraiche will curdle.
In an oven proof dish, layer your lasagne, chicken filling first then lasagne sheets, then more filling, then lasagne sheets. Pour over your sauce mix evenly and finish with extra cheese and little sprinkle of smoked paprika. Bake in an oven for 45 minutes or until topping is browned and bubbling.
Oh Yummy! Healthier Eating doesn’t get any better, this was delicious. A middle eastern style frittata and so versatile, you can eat it cold or warm, lunch or dinner.
Spray Fry oil or veg oil
1 red onion, sliced finely
200 g curly kale
200g cabbage – cut into ribbons and chopped
2 tsp garlic granules
1 tsp ground fenugreek
1 tsp turmeric
8 large eggs
2 tsp baking powder
2 tbsp plain flour
2 tbsp greek yoghurt, I used low fat
2 small handfuls of cranberries
40g pine nuts
200g feta cheese
Salt & pepper to taste
Heat the oil in a large saucepan over medium heat. Add in the onions and cook until soft.
Increase the heat to medium to high and add in the kale, stir fry for about 4 minutes until wilted. Add in the cabbage and stir fry for about 5 minutes, add in the garlic and spices, season and cook until wilted and cooked through, about another 5 minutes. Remove from heat and allow to cool.
Preheat your oven to 200 deg and line an ovenproof dish with baking paper. I used a tin 24 x 24cm.
Crack the eggs into a mixing bowl and whisk. Add the baking powder, flour, yoghurt and salt, mix well.
Add in the cranberries and pine nuts, stir through.
Once the greens mix is cooled add to the egg mixture little at a time and mix through.
Fold in the feta pieces and pour into your prepared oven dish, evenly spreading the mixture.
Bake for about 30 minutes. Insert a knife and make sure it comes out clean. Allow to cool slightly. Slice and serve.
This will keep in the fridge for 2-3 days and you can also freezer any leftovers.
I just love Sunday Brunch time, no alarm, lay in, relaxing morning and a fantastic big breakfast that will keep me going until my Sunday dinner. I couldn’t decide between sweet or savoury this morning, so why not both?? This was an absolute treat and so glad I had some fresh tomatoes as this jam just nailed the dish.
Makes 2 portions
For the Jam
10 cherry tomatoes – 1/4
1 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp butter
1 red onion – finely chopped
For the French Toast
2 slices of bread (I used wholemeal)
1 tbsp butter for frying
Salt & pepper to taste
1 large handful of kale – I steamed cooked mine for 4 minutes, perfect.
1/2 Avocado – sliced
To make the jam:- Heat 1 tbsp butter and some spray oil in a fry pan
Saute the onion on medium heat until tender about 5 minutes
Add brown sugar, stir and cook for a further 3 minutes
Add the tomatoes and balsamic vinegar and cook for a further 5 minutes, remove with a slotted spoon and keep warm
To make the French Toast:- Heat 1 tbsp butter in a fry pan.
Whisk the eggs and season with salt & pepper
Place the slices of bread in the egg mixture and allow to soak for a minute, then place into the hot pan and fry on each side for about 3-4 minutes or until golden brown and crispy.
Steam cook your kale.
Place kale onto toast, then avocado slices then top with the jam.
Looking in my fridge I had to use up my leftover chorizo, so this was my Friday night quick dinner creation. Very filling, loads of flavour and loads of goodness too. I decided to use my Crisper plate instead of a fry pan then oven and was so glad I did as it only took 15 minutes to cook and more importantly 1 dish to wash up….lol!
Serves 4 (or 2 hungry people)
2 white potatoes
1 sweet potato
Chorizo – I used 1/3 of a 225g ring
1 red onion
1 large handful of kale
1 garlic clove or 2 tsp garlic granules
Salt & ground black pepper to taste
Place a knob of butter on plate and pre heat Crisper Plate on Dynamic crisp setting for 3 minutes.
Slice the potatoes and red onion about 1/2 cm thick
Slice up the Chorizo not too thick.
Whisk the eggs into a jug/bowl and season.
Place the potatoes onto the crisper plate a start to layer up then season each layer with salt, pepper and garlic.
Cook on dynamic Crisp setting for 8 minutes
Remove then add on the red onion and chorizo, cook for a further 5 minutes
Remove plate then add on the Kale and pour egg mixture over evenly. Cook for a further 3 minutes.
Picking up my goodie bag again from the Glasgow Food Assembly on Monday, I got some lovely fresh Courgettes (Zucchinni to those of you that are from America) and some Red Russian Kale, with thanks to Locavore in Glasgow, the RR Kale is more tender and has a sweater flavour than the more traditional varieties. So what to do with it all…..well here goes, a nice wee spicy treat.
Red Russian Kale.
Makes 2 Boats
2 x Courgettes – Sliced in half longways
1 tbsp olive oil
1 tsp cumin seeds
1/2 tsp mustard seeds
1 chilli – chopped (red or green)
1 small piece of ginger – finely chopped or grated
1/2 tsp turmeric
about 8 strands of kale
small handful of peas and sweetcorn (I used frozen)
Juice of 1 Lemon
1/2 tsp corinader
1 tbsp coconut (dessicated or fresh chopped)
1 tbsp sesame seeds
Firstly preheat oven to 200 deg.
Lightly brush the courgettes with olive oil and place in a baking tin or tray, season with salt & pepper.
Oven bake for approx 30 mins or until turning slightly browned. Once roasted remove with a spoon the seeds. This of course could be done before hand, but I plan on mixing it with my kale mixture.
Meanwhile, heat some olive oil in a fry pan.
Sizzle the cumin and mustard seeds for approx 1-2 mins.
Then add in the chilli, ginger and turmeric fry for another 2 mins.
Add in the kale, peas and sweetcorn with a tbsp of water, Cover the pan and cook for 4-5 mins or until the kale has wilted.
Squeeze in the lemon juice, coriander, sesame seeds and coconut, toss everything together and heat through for another minute.
If mixing the courgette seeds add in now and then serve the mixture into the courgette halves.
A Yummy side dish with a little spice, nice and healthy or even a small lunch.
This was inspired from a fellow blogger Ella. I loved the idea of the Turmeric and coconut together, and it really does go, this is a delicious mix of flavours. It is also full of protein and the superfood Kale!
For the rice:-
2 tsp olive oil for cooking
4 Shallots – chopped
2 tsp ginger
150g wholegrain brown rice
1 tsp turmeric
500ml vegetable stock
For the Kale:-
2 large Handfuls of Kale – red and green type
1 tbsp olive oil for cooking
1 tsp garlic
50ml vegetable stock
50ml coconut milk
30g toasted cashew nuts for topping
30g toasted coconut flakes for topping
Heat a pot over medium-low heat. Add the onion and cook for 4 to 5 minutes, stir in the ginger, cooking for one minute. Next, add in the rice and turmeric, toasting for one minute.
Measure in the vegetable stock and bring mixture to a boil, reduce to a simmer, cover, and let cook for 35 to 40 minutes, or until the majority of liquid has been absorbed. Remove from heat and allow to sit for 10 minutes.
3. Towards the end of the rice being ready, heat the tablespoon of olive in a large, wide pot. Add in the garlic, cooking for roughly a minute. Add the chopped kale and stir to coat with the garlic. Add in the vegetable stock, cover, and let kale cook for a few minutes, stirring occasionally.
4. Add in the coconut milk and continue to cook kale, roughly 1 more minute more.
5. Add the kale mixture to the rice mixture and stir through.
Looking in my fridge tonight I had a lot of greens needing to be used up, so as I had a curried meal last night I decided to go with Oriental, and it worked our deliciously. Don’t you just love it when you just fling everything in last minute and you create a delicious meal for yourself.
150g Breast Turkey
50g Trimmed Green Beans
2 tbsp soya sauce
1 tbsp chinese five spice
1 tbsp sesame seeds
1 tbsp crushed red pepper
Spray oil a griddle pan and heat to a high heat
Rub chinese five spice into turkey breast, then cook on griddle pan for approx 5-6 mins each side or until cooked through.
Meanwhile, place all the greens, (broccoli, kale and green beans in a steamer and steam for about 5 mins)
Peel carrot skin off then slice into thin strips
Once veg is cooked, mix in the carrot, soy sauce, sesame seeds and red pepper.
Place veg mix onto a plate and top with the turkey breast. Yum!