Kale and Meatball Soup

Kale and Meatballs Soup

Kale and Meatball Soup

I am at the end of my rope with my kale.  Matt keeps mentioning blanching, freezing, saving for the end of the world…. I have enough in my freezer at this point to last us until we have grand children…WHICH WON’T BE ANYTIME SOON!  So, what’s a resourceful girl like me to do?  Make soup.  In August.  This happens a lot at our house, seasons don’t dictate our menu.  Need and what I crave usually do.

About this soup.  Don’t sweat the small stuff.  Isn’t it interesting that I have to set the tone for a soup…in august…about kale!?  That being said feel free to substitute, switch, add to your liking or mood, freelance, go with the flow…. cool?  Great!  Knew I could count on you guys!

who says you can't eat soup this delicious in August?!!!

who says you can’t eat soup this delicious in August?!!!

Ingredients:

For the meatballs:

1 lb ground beef (or chicken, turkey, pork or sausage)

1/3 cup Panko

1 egg

1 tablespoon each: fresh basil, thyme and parsley

salt and pepper

For the soup:

1 medium onion, chopped

1 1/2 cup diced carrots

1 15.5-ounce can great northern beans

8 cups chopped kale (about 1/2 lb)

8 cups vegetable broth (or chicken)

1 cup orzo (or any small pasta)

1 tablespoon each: fresh thyme, basil and parsley

Parmesan Cheese for serving

How to:

For the meatballs:

In a large bowl combine all your ingredients: ground meat, Panko, egg, fresh herbs, salt and pepper.  Combine well and form into small to medium size meatballs.  Set aside.

cute little meatballs!

cute little meatballs!

browning in all its glory!

browning in all its glory!

For the soup:

In a large dutch oven heat 1-2 tablespoons olive oil.  Working in batches brown your meatballs on all sides.  Set aside on a baking sheet.  (you do not have to cook your meatballs completely, they will finish cooking in your broth).

Do not clean your dutch oven from browning the meatballs (this is full of flavor!) add a bit of olive oil if needed or simply use what is left.  Sautee your onion and carrots until soft and fragrant, 4-5 minutes.  Add your beans and broth, bring to a boil.  Add your kale and orzo, cook for another 7-8 minutes until pasta is al dente.

that's a big pot of scrumptious soup!

that’s a big pot of scrumptious soup!

Ladle your soup into your serving bowl topped with some Parmesan cheese.

bright, healthy and superbly delicious!

bright, healthy and superbly delicious!

Printer Friendly: Kale and Meatball Soup

Note: this is somewhat similar to an Italian Wedding Soup, but out of respect for the “real” deal I don’t think mine is exactly that.  Which is why I call my soup: Kale and Meatballs Soup.

time to fill my belly!

time to fill my belly!

Peace and Dictate Your Menu,

Isabelle

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Sauteed Rainbow Chard

Sauteed Rainbow Chard

Sauteed Rainbow Chard

We decided this year to expand our “greens” in our garden to not only kale and swiss chard but also rainbow chard.  It is quite a miracle that I am able to grow anything at all but the fact that my greens did so well last year made me think I could do more….which is usually where I crash and fail…but so far so good.

I GREW THAT!!!!! So pretty!

I GREW THAT!!!!! So pretty!

This is not so much a recipe per say but more of a guideline.  I make this “recipe/formula” pretty much the same way for kale, collard greens, Swiss chard, beet tops, rainbow chard, spinach…etc…

Got to love a recipe that can adapt to many different main ingredients!

Got to love a recipe that can adapt to many different main ingredients!

Ingredients:

Large bunch of rainbow chard (I had about 15 stems)

1 onion, chopped

2 garlic cloves, minced

1/2 cup dry white wine (substitute with vegetable broth if needed)

1/2 lemon juice

2 tablespoons apple cider vinegar

salt and pepper to taste

How to:

Separate the stems of the chard from the leaves.  Cut the leaves into bite size pieces and set aside.  Slice the stems into small pieces and set aside.

big ol' bowl of chopped chard

big ol’ bowl of chopped chard

In a large pan heat 1 tablespoon olive oil.  Add your chopped onion and saute until soft and fragrant.  Add your chopped stems.  Cook on medium heat until soft, about 5-8 minutes.

Look at those gorgeous colors!

Look at those gorgeous colors!

Start adding your chopped leaves, a few big handful at a time, stirring gently after each addition.  It will seem like a mountain of leaves but it will cook down greatly.  Keep adding your leaves until they are all in.

a whole lot of chopped chard

a big mountain of chopped chard

gently stir or you will have chard all over your stove top!

gently stir or you will have chard all over your stove top!

Add your garlic, white wine and lemon juice.  Cook gently until your chard has wilted nicely.  Add your salt and pepper to taste, about 1 teaspoon each.  Finally turn heat off and add your apple cider vinegar, toss everything to combine and serve.

all cooked down and ready to go!

all cooked down and ready to go!

smells so amazing! I am ready to dig in!

smells so amazing! I am ready to dig in!

So easy, healthy and fresh!  I love this side with grilled chicken or baked fish, even a nice steak!  Really it goes with everything, and my kids love it!

Enjoy!  <3

Enjoy! ❤

Printer Friendly: Sauteed Rainbow Chard

Peace and Grow,

Isabelle

Kale Salad

Kale Salad

Kale Salad

I know….Kale is the new black.  I mean we can’t go anywhere these days without kale being IT.  It’s fabulous, it’s good for you, it’s a super food, it’s healthy, it’s easy to grow…blah, blah, blah….

I don’t want to sound like a broken record here but I have been a super fan of this super food for many years now.  Last year my crop of kale was simply amazing.  We were able to blanch and freeze loads of kale for these winter months.  So why am I making a fresh kale salad?  Because I color outside the lines, I walk to the beat of my own drums, I like to complicate my life as best I can, and on and on!

Fact is: now and then in the middle of winter your body still craves fresh stuff even if your freezer is overflowing with delicious food from your very own garden!

Ingredients:

For the vinaigrette:

1/2 onion minced

2 tablespoons white wine vinegar

2 tablespoons lemon juice

1 teaspoon dijon mustard

1/3 cup olive oil

salt and pepper to taste

For the salad:

6 cups fresh kale, thinly sliced/chiffonade

1 whole red pepper thinly sliced (or about 6 small red peppers)

4 green onions, thinly sliced

3/4 cup fresh parsley, roughly chopped

1/2 cup toasted pine nuts

1/2 cup fresh mozzarella, cubed (optional)

How to:

For the vinaigrette:

In a large bowl combine your onion, vinegar, lemon juice and dijon mustard.  Whisk well.  Slowly add your olive oil and continue whisking until you get a smooth consistency.  Taste, add your salt and pepper to your liking.  Set aside.

this is a great salad dressing for many different salads you might like

this is a great vinaigrette for many different salads you might like

For the salad:

Prep all your salad ingredients.  *You must thinly slice or chiffonade your kale.

you must first remove the "tough" stem of your kale

you must first remove the “tough” stem of your kale

chiffonade (fancy cooking word for thinly sliced!)

chiffonade (fancy cooking term for thinly sliced!)

Add your kale, red pepper, green onion and parsley to your vinaigrette.  Toss everything well and let this sit/marinate for about 10 minutes.  The kale will absorb all the wonderful flavors of your vinaigrette and take some of the bitterness out.  Add your pine nuts and and mozzarella (if using) toss well and serve.

all in!  Time to "debitter"...I am aware that is not a cooking term ;)

all in! Time to “debitter”…I am aware that is not a cooking term 😉

so gorgeous, so delicious and so good for you! YAY Super Food!

so gorgeous, so delicious and so good for you! YAY Super Food!

Printer Friendly: Kale Salad

Peace and Be Fresh,

Isabelle