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In Costco magazine there was an article about premade salad kits praducing whole meals.  With it accompanied a recipe using Sweet Kale Salad kit greens.  We just happened to have one in the refrigerator.  This was a great meal.  

Ingredients:

1 T butter

2 C mushrooms, sliced

2 C Sweet Kale Salad Kit greens

1/4 C red bell pepper, cored and diced

6 large eggs

1 C half-and-half

3/4 t sea salt

1/4 t pepper

1 pre-rolled pie crust dough

1 C Mexican cheese blend

Directions:

1. Melt butter in a large nonstick sauté pan over medium heat.  Add mushrooms and sauté about 10 minutes until reduced in size by half or unit juices are release.
2. Add Sweet Kale Salad kit greens and sauté for 5 minutes.
3. Add bell pepper and sauté another minute.  Set aside to cool.  
4. In a medium bowl, whisk together eggs, half-and-half, salt and pepper.
5. Preheat oven to 350 degrees F.
6. Line a 9” pie plate with dough to form a crust.
7. Fill the crust with half of the cheese, then add half of the veggies.  Add remaining cheese and veggies and then the egg mixture.
8. Place the quiche on a baking sheet and wrap the crust edges with foil. 
9. Bake for 40 minutes until edge are set and center jiggles ever so slightly.
10. Let cool 10 minutes to set eggs.  
11. Makes 6-8 servings.  I cut it in 6 pieces, all gone.  

Thursday night we went to the zoo for a light show.  I rented a motorized scooter.  Best investment I’ve ever made.  I was able to cover the whole grounds and not be exhausted or sore today.  The light show was ok.  Before we went to dinner in a Turkish, Kurdish restaurant.  Jim figured they were muslim as no alcohol was served.  The lamb chops were the best I have ever eaten. The dish came with saffron basmati rice a pile of onions and a pile of cabbage.  The onions and cabbage seemed to be pickled.  I ordered an appetizer made with eggplant.  It was also great.  The restaurant is across from the zoo entrance.  I would go there again.  

Today, I found marinara sauce and Aidell’s Italian sausage in the freezer.  I am going to cook up some mushrooms, red pepper and kale salad mix and add to the sauce for dinner.  Jim is playing golf and Lucy is getting her hair done.  I am going to vacuum.  First I need to make up menu’s for the week.  

I found this recipe in the Costco magazine.  Jim kept saying this is good.  Don’t I usually cook good food.  Anyway here it is with my alterations.

Ingredients:

1/2 C sour cream (I used Greek yogurt.)

2 t fresh lime juice

2 # grilled fresh fish of choice (I used 3 tilapia fillets cooked in cornmeal is a little EVOO.)

8 medium flour tortillas (soft taco size.)

4 C greens from East Smart Sweet Kale salad (We bought a smaller package of a different brand at Publix.)

1/2 C salsa verde

1/2 C crumbled feta cheese (cortina cheese not available.)

Directions:

1. Mix the sour cream with lime juice to create a quick crema.  Refrigerate until serving.  
2. Cook the fish. Put the oven on warm and wrap the tortillas in aluminum foil to get and keep warm.  
3. To eat:  Place 1/2 C greens on each tortilla.  Top with equal portions of fish, salsa, cheese and crema.  Fold each onion half and enjoy.  

You can see all the contents in the photo.  We did them one at a time.  He wants me to make these again.  

I saw this recipe on The Kitchen.  It was by Katie Lee.  She usually does things I like.  This one missed the mark.  I think they must have a rule, say something good about the dish even if it isn’t.  Unfortunately we have leftovers.  We have an Opera lecture on Tuesday so I will probably use it then.  

Ingredients:

1 T EVOO

1 small yellow onion, diced

5 oz. Tuscan kale, stemmed and finely chopped (about 2 C)

2 (15oz.) cans chickpeas, rinsed and drained

1 (14 oz.) can crushed tomatoes

1 T cornstarch

1 t garlic powder

1 t onion powder

1 t paprika

1 t Kosher salt

1/2 t black pepper

1/4 C ketchup

2 T spicy brown mustard

1 t tomato paste

1 1/2 C vegetable stock

3 C broad egg noodles (4 oz.)

2 C grated Cheddar (8 oz.)

Directions:

1. In a large skillet over medium-high heat, heat the oil.  
2. Add the onions and cook until softened and browning, about 3 minutes.  Add the kale anchor until wilted, about 1 minute.  
3. Add the chickpeas and tomatoes and stir to combine.  Cook until the tomatoes are simmering.  
4. In a small bowl, mix the cornstarch with 2 T water and add to the skillet.  
5. Add the garlic powder, onion powder, paprika, salt and pepper and mix well.  Return the mixture to a simmer, then add the ketchup, mustard and tomato paste.  Mix well, then stir in the stock.
6. Add the noodles, stir to coat and bring to a simmer.  Reduce the heat to medium low and cover with a lid.  Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10-12 minutes.  
7. Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute.  Stir to mix in the cheese and serve warm in the skillet.  

Jim thought there was too much tomato.  That plus none of it made the chickpeas taste like anything. 

My legs hurt so bad today I didn’t think I’d make it.  I wanted to make this salad.  I decided to make my life easy by sending Jim to the butcher to get 2 steaks.  He got his usual New York strip and I asked him to get me a small fillet.  He cooked them outside on the grill.  We had a 2010 Chateau Gloria with the meal.  This salad is delicious and don’t skip the part about massaging the kale.  It really worked in making it not so tough.  This recipe is from Oh Gussie from Little Big Town.

Ingredients:

1 # kale, stemmed and chopped or 1 16 oz. bag of chopped kale (my bag was 12 oz.)

1 1/4 t salt

Juice of 1 lemon

2 T honey

1/2 t red pepper flakes

1/4 C EVOO

1/2 shallot, minced

1/4 C chopped pecans

5 dates, pitted and chopped

1 large Honeycrisp apple, diced

3 oz. pecorino cheese, shaved

Directions:

1. Make sure the chopped kale is very dry and place it in a large salad bowl.  Pour 1 T lemon juice and 1/4 t of the salt over the kale and massage the leaves gently for 4-5 minutes to tenderize them.  
2. Combine the honey, remaining lemon juice, remaining 1 t salt, the pepper flakes, oil, and shallot in a Mason jar.  Shake well.  
3. Toss the kale with the pecans, dates, apple and cheese.  Add dressing to taste and toss to coat the kale thoroughly.

The dressing is delicious and the whole salad was very good.  We have leftovers and kale holds up.  We are going to have it again Sunday with Cod.  

Today we decided to get flu shots.  I got ready while Jim was at his coffee group.  I told him I was not eating breakfast as I wanted to eat lunch out.  I have not been out of this house except to go to a doctor, hospital or physical therapy since September 13 when we ate outdoors at a restaurant.  Next to CVS is a Vietnamese restaurant.  It ends up they are closed on Thursday.  So we ate at a new Mexican restaurant in the same center.  We both remained full all day.  I scrapped dinner plans and we had tilapia with left over half a butternut squash and some wilted kale and tomatoes.  I used 2 recipes loosely based on recipes I found in Ina’s cookbook and Fine Cooking. This butternut squash recipe demo Ina was delicious, easy and can be adapted to any size squash.

Ingredients:

1 (4#) butternut squash, peeled, seeded and 1” diced

3 T EVOO

1 T minced fresh thyme leaves

2 t kosher salt (too much)

1 t black pepper

Directions:

1. Preheat the oven to 400 degrees F.
2. Place the squash on a sheet pan, add the olive oil, thyme, salt, and pepper, and toss with your hands.
3. Roast for 30-40 minutes, until tender, tossing once during cooking with a large metal spatula so the cubes brown evenly.
4. Season to taste and serve hot.

The next one was from a wilted Asian Kale recipe in Fine Cooking.  I did not make their dressing, but used Italian dressing as I did not have enough kale to make it worth it.  I also cut up some tomatoes to go with the kale.  We sauté the kale and drizzled some dressing on both the kale and tomatoes.  I will use the complete recipe at a later date.  I was still so full I could barely eat.