Kale, Mushroom & Swiss Pie

This smells the whole house up delicious! Serve with a soup or salad for a very filling meal.

For the filling:
Reserve 1 1/2 Cups shredded swiss or guerrier cheese

1 yellow onion, thinly sliced
1 bunch kale, washed well and chopped
8 oz mushrooms, sliced
3 TB olive oil
1 TB crushed red pepper flakes
salt to taste (I use about 1 TB)

Put everything together in a saute pan on medium, except the cheese. Stir to coat veggies in oil and seasonings. Let wilt. Stir occasionally. Cook until onions are completely translucent. Cook off excess liquid.

Crust:
3 C brown rice flour
1/3 C olive oil
4 eggs
1 tsp baking powder
2 tsp salt
splash rice milk

Mix all dough ingredients together very well. If your eggs are very large or have very large yolks, they may be moist enough to pull dough together without milk. Dough should be soft but hold a ball.

1. Press dough into pie plate or casserole dish.
2. Sprinkle 1/2 C cheese onto crust
3. Spread 1/2 vegetable mixture over cheese
4. Sprinkle 1/2 C cheese over veggies
5. Spread the remaining veggies over cheese layer
6. Top with remaining 1/2 C cheese

Bake 350 degrees F for 25-30 minutes until crust is golden and puffed up.

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White Bean & Kale Soup

I use the all beef uncured chorrizo for this soup that I find at the farmer’s market. It crumbles apart beautifully, and releases all it’s fatty goodness.  Make sure you wash the kale really well. Sand kind of ruins the soup. 😉

1/2 Cup chorrizo sausage

1 bunch of kale washed well, ribs removed (save for doggie stew!), and well chopped

2 cans white beans, drained and rinsed

1 tsp ground rosemary

2 tsp ground cumin

1 tsp oregano

1 tsp thyme

32 oz chicken or veggie stock

2 Cups water

Render sausage. If using vegetarian sausage, dice is fine and add a little evoo. Saute chopped kale in the rendered sausage until soft and dark, about 12 minutes. Stir in herbs and spices. Stir in water and beans. Simmer uncovered 10 minutes. Add stock and cover. Simmer 30 minutes.

Sprinkle with parmesan or romano cheese to serve.

Published in: on September 20, 2009 at 10:18 am  Leave a Comment  
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Spicy Sesame Kale Chips

My favorite snack.

1 lb Kale

Wash the kale very well. Sand in your kale is not delicious. Pull or cut leaf from ribs and make into chip-sized pieces.

IMG_2527

Save ribs for stock or doggie treats. Shake kale dry. You don’t need to run it through the salad spinner. A little extra moisture on the leaves will be fine in the marinade.

In a gallon sized freezer bag, mix marinade.

2 TB crushed red pepper flakes

6 TB nutritional yeast

Nutritional Yeast

Nutritional Yeast

2 tsp soy sauce

1 tsp salt

3 TB sesame oil

2 TB water

Shove all the kale in the bag and zip closed. Massage the leaves very well to coat evenly with seasoning.  Lay out on dehydrator trays. 1 lb of kale usually requires 4 trays.

Seasoned Kale on Dehydrator Tray

Seasoned Kale on Dehydrator Tray

Dehydrate 8 hours at 110 degrees. Store in an air tight container.

Feed kale ribs to dogs since they are whining in the kitchen.

Geez I’m a push over…

My Dogs REALLY love kale “bones.” Yup, I’m one of those tacky people who dotes on her dogs even though this blog has nothing to do with dogs.

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