Mar 012014
 
Mark and Jared at the Chopping Block

Mark and Jared at the Chopping Block

Last Christmas, Natalie gifted our oldest son, Jared and me with a cooking class at The Chopping Block which is a wonderful cooking school and gourmet shop at Lincoln Square in Chicago. (See the link at the left) This was my second class there,  and the first for Jared — hopefully there will be many more.

One of the recipes that we prepared was this soup, and it is to die for. It uses fall and winter vegetables, is very healthy, and is hearty enough to be a complete meal. The combination of spices creates a rich, unique and complex flavor palette. Jared and I couldn’t wait to try this at home, which we both did the week after the class. It is certainly going to be a fall and winter favorite. Many thanks to The Chopping Block for this wonderful recipe.

 

Spicy Chickpea and Leek Soup with Kale

51

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 40 minutes

Yield: 4 main servings. 6-8 appetizer sixed servings.

Spicy Chickpea and Leek Soup with Kale

Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 1 leek, well-cleaned and tender green and white parts cut into medium dice
  • 1 parsnip, scrubbed well and cut into medium dice (about 1/4 X 1/4 inch)
  • 1 carrot, scrubbed well and cut into medium dice
  • 1 Tbsp. of fresh ginger, grated or finely diced
  • 2 cloves of garlic, minced
  • 1/2 - 1 tsp. red pepper flakes (to taste)
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 2 tsp. curry powder
  • 2 Tbsp. tomato paste
  • 4-6 cups chicken or vegetable stock
  • 1/4 tsp. saffron
  • 1 medium sweet potato peeled and cut into medium dice
  • 1 bunch kale, tough stems removed and torn or cut into bite-sized pieces
  • 1 15 oz. can of chickpeas (Garabanzo beans), drained and rinsed
  • Fresh squeezed lemon juice to taste (about 1/2 lemon)
  • Salt and pepper to taste
  • 2 Tbsp. fresh parsley rough chopped.

Instructions

  1. Heat a deep heavy pot over medium heat and add the olive oil.
  2. Gently saute the leek, carrot and parsnip until lightly carmelized, about 7-8 minutes. Be careful not to burn the vegetables.
  3. Add the ginger, garlic, red pepper flakes, cumin, cinnamon, and curry powder, and cook an additional minute or so until the spices are toasted.
  4. Add the tomato paste and cook an additional minute.
  5. Stir in the stock, saffron and sweet potato, bring to a boil, and then reduce heat to a simmer. Cook uncovered until the sweet potatoes are almost done.
  6. Mix in the kale and continue to cook until wilted, about 2-3 minutes.
  7. Add the chickpeas and cook until just warmed through.
  8. Season with salt, pepper and lemon juice to taste, stir in the parsley and serve.
http://karneyfamilyrecipes.com/2014/03/01/spicy-chickpea-and-leek-soup-with-kale/

Facebooktwittergoogle_plusredditpinterestmailby feather
Jan 062013
 

Kale QuicheI created this recipe for New Year’s Day brunch since the Kale in the garden was still in good shape despite snow and evening temperatures in the mid teens. The oven dried tomatoes were frozen in mid September and were as good as freshly made ones. The recipe for those is at http://karneyfamilyrecipes.com/2013/01/06/oven-dried-tomatoes/

Kale Quiche with Oven Dried Tomatoes

Prep Time: PT1/2H

Cook Time: PT1/2H

Total Time: 1 hour

Ingredients

  • 6 cups Kale - ribs removed and chopped
  • 1 Small Onion – Sliced thin
  • 3 Cloves of Garlic - minced
  • 1 ½ Tbsp. Olive Oil
  • Fresh Ground Pepper
  • 4 Green Onions- Chopped
  • 4 eggs
  • 2 Tbsp. flour
  • ¼ Cup Milk
  • 5 oz. Swiss Cheese Grated
  • 2 tsp. dried oregano
  • 8 Oven Dried Tomato halves or sun dried tomatoes cut into ½ inch strips.

Instructions

  1. Fry onion for a couple of minutes in olive oil, then add kale and garlic. Reduce heat and sauté for about 5 minutes. Season liberally with black pepper. Remove from heat and allow to cool.
  2. Beat eggs and whisk in milk and flour. Add green onions, cheese, oregano and Kale mixture and mix thoroughly.
  3. Pour into greased 9 inch Quiche dish or pie pan. Top with roasted or sun dried tomatoes, pressing them into the mixture.
  4. Bake at 350 for about ½ hour or until fork inserted in Quiche comes out clean.
  5. Let set for 10 minutes or so before cutting.

Notes

See the recipe for Oven-Roasted Tomatoes

http://karneyfamilyrecipes.com/2013/01/06/kale-quiche-with-oven-dried-tomatoes/

Facebooktwittergoogle_plusredditpinterestmailby feather