Spicy Kale Chips

23 02 2014
This is a really delicious recipe for dehydrated raw kale chips from my good friend Robert Kastelic in Reno. Thank you Robert. These are super yummy particularly if you grow fresh kale in your own garden like Robert does. Remember you can adjust the spiciness to your taste.

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Green Drink Extaordinaire

24 05 2010
I just finished up a weekend cooking at a retreat center in North Carolina. One of my fellow chefs kept juicing up all these amazing green vegetables and coming up with a truly delicious green juice drink. This is fully packed with nutrition and even better, great flavor. Use all organic fruits and vegetables if possible. You will need a good juicer to make this. Vary the amount of apple to your taste. Thank you Martha Diane.

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Wehani and Wild Rice Stew with Cremini Mushrooms, Winter Squash, and Kale

21 02 2010

You can actually use other types of mushroom as well as any type of whole grain rices or other grains in this recipe. Experiment and see what combinations work best.

1/3 cup Wehani rice

1/3 cup wild rice

1 inch piece of fresh ginger, unpeeled, sliced into thick rounds

2 garlic cloves, peeled

1 tsp coarse sea salt

2 tbsp unsalted butter or olive oil

1 large onion, diced

½ pound cremini mushrooms, cleaned and thickly sliced

1 stalk celery, diced

1 medium carrot, peeled and thinly sliced

2 tbsp minced fresh sage

1 small or ½ large winter squash, peeled, seeded, and cut into 1 inch chunks (about 4 cups)

1 small bunch kale, tough stems discarded, leaves sliced into thin strips (4 cups)

1 to 2 tbsp soy sauce

freshly ground black pepper

extra virgin olive oil

½ cup toasted pumpkin seeds Read the rest of this entry »

Braised Kale with Sweet Potatoes

17 02 2010

If you enjoy kale and sweet potatoes, you will love this recipe. I never understood the American obsession with sweetening sweet potatoes. They are already beautifully sweet, just as God made them . This recipe calls for a little orange juice which does sweeeten a little bit but mostly adds a lovely depth to the flavors. This dish can be eaten as a side dish or as a main course with a side salad.

2 large sweet potatoes, scrubbed

1 tbsp vegetable oil

1 red bell pepper, diced

½ onion, diced

1 to 2 jalapeno peppers, minced

2 pounds kale, washed, tough ribs removed, leaves stacked and coarsely chopped

1/3 cup vegetable stock

1 orange

1 to 2 tbsp balsamic vinegar

2 medium tomatoes

salt and freshly ground pepper to taste Read the rest of this entry »

Farfalle with Butternut Squash, Mushrooms, and Kale

9 02 2010
I needed to throw together a quick dinner with ingredients I had on hand and this easy winter pasta dish is what emerged.

4 tbsp olive oil

2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4 inch cubes

1 lb of mixed mushrooms, cut into 1/2 inch pieces (I used baby bella, shiitake, and another mixed wild mushroom blend.)

3 large garlic cloves, chopped

1 tsp fresh rosemary, chopped

1/3 cup dry white wine or sake

1/3 cup whipping cream

1/4 tsp mace or nutmeg

1 lb farfalle pasta or any other short pasta shape like penne

1 head kale or spinach, washed and chopped

1 cup grated Parmesan cheese Read the rest of this entry »