browsing for ideas with the two bunches of kale sitting in the fridge:
Excellent Fall dish idea with winter squash: Northern Spys Kale Salad recipe on Food52.com
I have some Bulgur and will probably substitute yogurt for goat cheese: Marinated Kale + Bulgur Salad with Cucumber recipe on Food52.com
Having just left Texas, this corn / black bean / Southwest seasoning looks mighty tasty: Southwestern Kale Salad recipe on Food52.com
It says Winter, but would also be great now if I can get nice pomegranates: Cookin’ Canuck – Chopped Kale Salad Recipe with Pomegranate & Avocado
Another Mediterranean variant: Cauliflower and Kale Salad (Cauliflower Tabouli) | Steamy Kitchen Recipes (video included)
Google search led to two recipes vying to be used:
Diary of a Locavore: 100% Whole Wheat Baguette
Change Your Way of Thinking: Quick & Crusty Whole Wheat Baguettes.
Pictures (and review?) to follow. Recipe is modified version of Locavore’s, aided by techniques from Change’s. I’ve also posted the recipe on Epicurious, with the intent to update it as I refine the method (not ready for primetime just yet).
In other news, practicing Grieg, Janáček and Bach tonight.
I made whole wheat chocolate cake from a recipe at whole grain gourmet I’ve been wanting to make for the last month. It turned out great!
From 100 Days of Real Food I’ve been making banana bread and made apple sauce for the first time (I had some mushy apples that turned out great!). The apple sauce can substitute for oil in many baking recipes and add moisture.
From Fresh 20 I made a nice pork, red cabbage and apple dish over brown rice. I want to make a version of the Bulgarian dish, свинско със зеле (svinsko sus zele). Today’s dish was Italian sausage with farfalle, but the variation was turkey sausage, sweet potato and kale ( instead of, say, broccoli rabe ). Quite nice, but I did feel the need to add a healthy splash of apple cider vinegar at the end because of the ( white ) sweet potato.
Lots of wine to round it out, and altogether a very healthy eating weekend, as well as quite enjoyable.
ready for the morning: crackly banana bread | smitten kitchen.
Recipe looks great, with whole wheat. I’d love to make it with millet, but it was after midnight, so no option to go to the store! Also, no brown sugar, 1 extra banana.
Well, tonight I’m making steak and red pepper hummus wraps. I’m halving most of the recipe, so when it called for two red peppers, I only put one on the grill to make it easy to peel. 10 minutes later and I take it off the grill, but realize why it was so heavy — it’s a tomato! It looked like a strange red pepper, but it was from the farmers market. Here’s a pic of the steak and tomato:
Here’s the finished dish
So, the dish is home-made hummus:
1 can garbanzos
1 clove garlic
1 tbsp. tahini (optional)
2 roasted red bell peppers (or substitute an accidental tomato for one of the peppers), skinned (juiced or you’ll have runny hummus)
pinch of cayenne
1 tbsp. of lemon juice (about 1/2 whole)
1 tap. Salt (or was it 1/2? Better check or adjust after blending!)
1/4 cup olive oil
Leftover skirt steak from the grilled steak a few nights ago, cut into bite-sizes pieces and reheated in a pan
Warm up whole-wheat tortillas, 1/person
Spread a tablespoon of hummus on the tortilla. Add a slice or two of tomato, a handful of spinach (be generous), and the steak. Throw a little cheese on top (feta is good) and eat.
Very tasty and healthy. There was peach, yogurt and honey for dessert, but we had a different one because I wanted to wait an extra day to ripen the peaches — it’s been too cold here lately and the peaches in all the markets are a bit hard.
Unfortunately, the grill ran out of gas right after pre-heating, so I got nice grill marks on the steak, but had to finish everything on the stovetop.