Another cold weather variation of kale awaits. These greens can be traced back 2,000 years to Austria/Hungary and they are a not-so-distant relative to broccoli and cauliflower. The villagers called it “capuzzo.” We call it kale.
Tonight, you’ll return to one of my favorite versions of kale preparation. It combines homemade Masala curry spice mix with pieces of sweet, fresh pineapple. It’s served over hearty bulgur with a scoop of savory lentils.
This kale dish is based on a favorite Hot ‘n Sour Soup from a Seattle restaurant. Tonight we skip the soup part and add more vegetables…in this case, kale. This cozy, comfort-food version of stir-fry combines hot, savory, sweet and sour flavors with lots of texture.
If using homemade marinated grilled tofu and if needed, make Marinated Grilled Tofu (Extra Recipe Info.) during the day today. You’ll need to thaw some frozen, ultra-firm tofu this AM.
My wife and I were exhausted after a long day of walking and sight-seeing in Venice. We stopped for dinner and ordered a plate of pasta with Sicilian Pesto. We were thrilled with the flavors! We asked the waiter about the herb combination and he explained that the addition of marjoram and substitution of almonds for pine nuts made it Sicilian-style. After a little experimentation at home, we landed on this version.
Here’s a perfect pasta for a fall evening. It’s loaded with newly harvested zucchini, summer squash, peppers and mushrooms. The Sicilian Pesto turns it into a special pasta experience.
Finish the week with a smile.
This traditional Soup and Sandwich meal features a delicious and healthful version of a “bacon lettuce and tomato” sandwich. It’s made with smoky tempeh and therefore called a TLT.
You’ll accompany it with a bowl of the leftover Umbrian Bean Soup from Sunday. Here’s the good news…that soup just gets better sitting in the fridge.
According to Priya Krishna, the author of the splendid cookbook, “Indian (-ish)”, there is no such thing as curry.
Curry, as we know it, is a collision of many cultures. Portugal, Japan, Britain and India all played a part in this culinary invention. In the Western world, the word “curry” is a catch-all word describing a certain kind of spicy sauce.
What a terrific flavor burst is in store tonight! This sassy “curry” sauce is a mixture of savory, citrus and spicy. Cauliflower, potato, celery, Onion, and peas provide the interesting mix of textures and flavors.
There are a number of versions of how this classic pasta dish originated. Some say that Puttanesca was first made in the Spanish Quarter brothels of Naples. Other stories include chef Sandro Petti of Ischia (just west of Naples) creating the recipe when asked to cook for friends late one night. His pantry was a bit exhausted from a busy weekend and he only had olives, capers and sauce ingredients remaining. He created Pasta Aulive et Chiapparielle (pasta with olives and capers), or Puttanesca.
Wherever it originated, this dish is a favorite in my home kitchen. It works with any combination of vegetables you have on hand.
The ever-versatile bok choy graces a Japanese Udon noodle bowl tonight. A tasty and memorable broth with touches of brown-rice miso and wasabi surrounds the noodles and vegetables. The bowl is finished with a sliced hard boiled egg, green onions and chopped peanuts.