Cozy Kale and Red Potato Soup

While I love the strong nutritional value of kale, I will be the first to admit I don't love it mixed in with my other leafy greens in a salad. The thick texture and slightly-bitter after-taste just don't make for a pleasant salad experience for me. Instead, I like to add it to a fruit smoothie, or even run it through my juicer and add it to carrot or other veggie juices, where it can be enjoyed in a more discreet manner. :)

Within my last co-op order I had several beautiful bouquets of kale, and came up with this kale and red potato soup using ingredients I already had lying around my kitchen. (If you sense any type of theme with me, it's that I don't really PLAN out specific meals/recipes, rather I tend to go-with-the-flow and try to use up whatever fresh ingredients I happen to have at the time when it strikes my fancy.) 

I am happy to report that this soup is now a favorite in our home. Chris LOVED it. His response is especially important to note, given the fact that his natural tendency wouldn't be to chew on a bunch of kale. ;-) 

Below is the recipe for your healthful cooking enjoyment!

Rachel's Cozy Kale and Red Potato Soup

Ingredients

1 tablespoon coconut oil
1 organic yellow onion, chopped (or half of an extra large onion)
4 cloves garlic, cut into thin slices
1 quart water
2 cups organic low-sodium chicken or veggie stock
1 1/2 teaspoons celtic sea salt
6 large organic red potatoes, peeled and cut into 1/4-inch pieces
Pinch dried red-pepper flakes
1 pound (large bunch) organic kale, stems removed, leaves shredded
1/4 teaspoon fresh-ground black pepper

Since I used organic red potatoes, rather than peel the potatoes, I chose to scrub them instead. (My veggie scrubber is one of my favorite kitchen gadgets as it is so darn "happy." :)

I have to point out that while I was working away in the kitchen, this is where I found my two "boys." :) They are so cute.

Since I mentioned it earlier, here are a few more of my favorite, most-used kitchen items: my garlic roller and garlic grater. I use these two items practically every day. (Yes, we eat a ridiculous amount of garlic - happy immune systems!)

The garlic roller is like magic, and is the fastest way (I've found, anyway!) to remove the outer skin on your fresh garlic. How it works: with a clove of garlic inside, press down and roll back and forth on your counter. The garlic clove sticks to the tacky inside of the roller, and removes the outer skin with ease. Only the "naked" garlic clove falls out when you turn it on its side.

P.S. They are so inexpensive to purchase. If you don't already, you should get one.

Chopped potatoes and kale all ready to go!

All those beautiful onions chopped, ready, and waiting. Makes me want to cry. ;-) In fact, I'm quite sure I did. A whole loaf of bread could be stuffed into my mouth and nose and I would still cry like a baby when cutting an onion.

Grating the garlic. This part I love. The scent of garlic is fabulous.

Once your veggies are chopped and ready, heat your soup pot on medium-low, and add a scoop of coconut oil (roughly 1 tablespoon).

Then add your sliced onions, stirring to coat in the coconut oil.

Once the onions have become transparent (about five minutes), add your fresh garlic. Let the mixture sautee for another two minutes.

Then add your water.

Then the chicken (or veggie) broth -- whatever you have on hand and prefer to use.

Finally, add your salt.

Bring your soup back to a rolling boil.

 Now add your potatoes...

...and your crushed red pepper. If you prefer bold, go bold!

Bring soup back to a simmer, and cook (partially covered), for another two minutes. Then add your chopped kale.

With all of your ingredients now added, bring soup back to a simmer, and cook (partially covered) for another ten minutes -- until kale and potatoes are tender.

Top with a pinch of freshly-ground black pepper, and enjoy!

Optional: While I'm a fan of all things vegetarian, if you or your significant other is anything like my hubby, and enjoy a little quality meat here and there, feel free to also add a little chopped sausage. I had some yummy fresh mozzarella and spinach sausage left-over in the fridge, and tossed some into the soup for my hubby.

If you decide to try this recipe, let me know what you think. It is super easy to make, and the flavor is incredible! 

Easy and fabulous vegetarian chili

So this is actually a vegetarian chili recipe I threw together one cold evening when I was in the mood for some healthy "comfort" food. As with much of my cooking, I find being spontaneous and experimental can lead to great things. Go with your gut, and your meal is bound to turn out great!

Ingredients

(Feel free to substitute according to what you already have in your fridge/pantry)

Two cans organic kidney beans (drained and rinsed)

One can organic black beans (drained and rinsed)

1/2 cup fresh cilantro (chopped)

Several garlic cloves - I love a lot - (finely chopped)

3 organic vine-ripened tomatoes (chopped)

1 organic red pepper (chopped)

1 organic green pepper (chopped)

1 organic yellow onion (chopped)

1 packet spicy chili seasoning (or chili powder)

Crushed red pepper (to taste)

Sea salt (to taste)

Fresh ground black pepper (to taste)

4 cups water 

Crockpot

Heat a large skillet and combine chopped green and yellow peppers, yellow onion, and garlic. Saute for a few minutes until just soft.

In the meantime, chop tomatoes and cilantro. 

When onions and peppers have softened, toss in tomatoes and cilantro, and heat on low for another two minutes. Turn off heat and set pan aside.

In a strainer, drain and rinse kidney and black beans.

Measure out water (filtered).

In your crock pot, combine water, cooked veggies, and beans. Then add seasoning.

Heat on low for six hours, stirring occasionally.

Serve plain or with cheese and sour cream.

Homemade pizza from scratch (No mixer required)

So I realize it must seem that all I do is eat, as much of my blogging is on the topic of my cooking or baking. While yes, I most certainly do love to eat, and I enjoy sharing natural (easy!) options for some of my favorite recipes, there is another reason that food is a common topic for me right now, rather than sharing my passion for decorating and design.

While there aren't specifics yet to share, we will be moving in the next few months, and any decorating projects I would have liked to tackle have been temporarily halted. Not because I've lost my lack of creativity or desire to shop (Ha! That fire shall never die out!) rather I know that I will be introducing a whole new color palate and design scheme into our future home, and for the time being I am putting funds to other uses right now. That being said, I look forward to sharing my future decorating inspiration when the time comes, so stay tuned.

For now though, I want to share with you an easy little recipe for homemade pizza I snagged from my new Jamie Oliver iPhone app. In addition to its over-all simplicity, the great thing about this recipe is that you don't even need a mixer to make the crust. While I do have a mixer, I opted to follow the "by-hand" method in order to better illustrate for you.

Pizza Crust Ingredients

•  2 1/2 cups flour
• 1 packet dried yeast
• 1/2 teaspoon superfine sugar
• Sea salt
• Hot Water
• 1 tablespoon extra virgin olive oil

Directions 

Pile two cups flour and 1/2 teaspoon of salt in a large mixing bowl and make a well in the middle.

Measure out 160 ml of hot water. Mix in the yeast, sugar, and one tablespoon of extra virgin olive oil, and leave for a few minutes until the yeast begins to foam.

When it has frothed up, pour the yeast mixture into the well and use a fork to gradually bring in the flour from the sides.

Keep going until the dough starts to come together.

At this point, flour your hands and work the dough into a ball. Dust a clean worktop with flour then knead and pound the dough for about ten minutes, until smooth and springy. Add a little more flour inside the bowl, place the dough back inside and lightly dust the top with some more flour.

Cover the bowl with a damp dish towel and leave in a warm place for about an hour (I let it go for about an hour and a half) or until the dough has doubled in size.

*******************

In the meantime, pre-heat your oven to 400* and then prep your toppings! 

Toppings

I typically use whatever ingredients I can find in my fridge -- there is no right or wrong pizza topping! Below is what I used.

•  Broccoli
• Baby bella mushrooms (sliced)
• Cherry tomatoes (sliced)
• Fresh rosemary - (chopped)
• Cheese (I used a mixture of fresh Parmesan,  Gruyere, and sharp cheddar (shredded)

Sauce

(I didn't have enough tomatoes to make a homemade red sauce, so instead I used a packet of pesto season I happened to have to make a creamy pesto sauce. I really like the "Simply Organic" line of spices -- quick and easy, without worrying about artificial flavors, colors and fillers. If you have a jar of spaghetti sauce, you can use that as well -- feel free to improvise!)

• Pesto seasoning (one packet)
• Extra virgin olive oil
• Yellow onion (sliced)
• Garlic cloves - to taste (chopped)
• A few tablespoons of water

Start off by sauteing your onions in a tablespoon of olive oil.

When golden, add water, pesto seasoning, and fresh garlic. Stir until combined and simmer until thickened to a spreadable consistency. Turn off heat and allow to cool.

Now back to your dough.

When the dough has doubled in size, dust a clean worktop with flour, and knead the dough for about 30 seconds more. 

Dust a rolling pin with flour, then roll out the dough until it fits the size and shape of your baking sheet (or stone).

I decided to have a little fun with this pizza and make it "stuffed crust" with some of the cheese I shred.

Roll the sides of the dough to cover the cheese and squeeze to seal.

Spread the pesto mixture onto the base of the dough.

Layer on the rest of your toppings.

Finish with cheese.

If you like pizza with a kick, sprinkle on a little crushed red pepper.

Finally, brush a little extra virgin olive oil onto the crust.

All ready for the oven!

Bake for about 15-20 minutes, or until cooked through, golden and risen around the edges.

There's nothing better than enjoying the fruits of your labor: a delicious pizza pie with all-natural ingredients you needn't feel guilty over.