Turkey Meatball and Kale Soup

This recipe is part of my “naked kitchen menu” because it has no spices. Consider this a base that can be varied by using different ground meat, or vegetables and adding spices.

Variations:

  • Use ground bison or grass-fed beef instead of turkey, or ground lamb
  • For the soup, use leeks instead of onions, add a chopped turnip or rutabaga
  • Add 1 cup of chopped broccoli or cauliflower
  • Add 1 cup peas or green beans
  • Add 1 cup of diced potato
  • Reduce the amount of broth to make a chunky stew instead of soup
Turkey Meatball and Kale Soup
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Servings
4 servings
Servings
4 servings
Turkey Meatball and Kale Soup
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Servings
4 servings
Servings
4 servings
Ingredients
Meatballs
Soup
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Units:
Instructions
  1. Pour milk into a large mixing bowl, tear bread into small pieces and add to the milk; soak 10 minutes.
  2. Add ground turkey, chopped green onions, minced garlic and mix together.
  3. Scoop out with spoon and roll between wet palms to form 1/2-inch balls.
  4. Set aside.
Soup
  1. Heat olive oil in a pot over medium heat just until it starts to shimmer. Add onions, carrots and celery. Cook, stirring occasionally until vegetables soften, add chopped garlic and cook, stirring, 2 more minutes.
  2. Place meatballs on top of vegetables.
  3. Gradually pour in broth. Gently stir broth into vegetables without breaking the meatballs. Cover and cook over low heat, just barely bubbling until meatballs are cooked through.
  4. Add kale or spinach, cover and simmer just until kale/spinach is wilted. Gently mix together and serve.
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Sweet Potato and Russet Potato Salad with Greens and Bacon

Skip the bacon and make it vegetarian.

Did you know sweet potatoes are not the same as yams? Sweet potatoes, native of North America, are a superfood loaded with vitamins, minerals and phytochemicals. Yams are starchy roots native of Africa and also grown in tropical parts of Asia, South America and the Caribbean.

Nutritionally, sweet potatoes greatly outweigh yams. They are sweet and moist. Yams are starchy and dry. I recognize sweet potatoes by their tapered ends and thin, smooth skin. Yams have rough, dark skin.

The original recipe calls for yams. I use sweet potatoes instead, and kale rather than mustard greens. For dinner parties, if vegetarians are among the guests I split the potato salad in half and mix bacon into one half only, leaving the other half for the vegetarians. Or leave the bacon on the side, but I find it more flavorful if the bacon is mixed in.

I’ve made this the day before. But it is thirsty and soaks up the dressing. So if I make it the day before, I make extra dressing add additional dressing before serving.

Finally, for a prettier presentation I like to serve it on a platter over a bed of shredded kale (with dressing mixed in prior to putting the kale on the platter).
How to tell the difference between sweet potato and yam?

Sweet Potato and Russet Potato Salad with Greens and Bacon
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Servings
6 servings
Servings
6 servings
Sweet Potato and Russet Potato Salad with Greens and Bacon
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Servings
6 servings
Servings
6 servings
Ingredients
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Instructions
  1. Whisk first 4 ingredients in small bowl to blend. Gradually whisk in olive oil. Season dressing with salt and pepper.
  2. Steam russet potatoes until tender, about 8 minutes. Transfer to large bowl; toss with 1 tablespoon dressing.
  3. In the same pot steam sweet potatoes until tender, about 7 minutes. Transfer to medium bowl; toss with 1 tablespoon dressing.
  4. Fry bacon in large skillet until crisp. Transfer to paper towels. Drain. Crumble bacon.
  5. Add green onions, half of bacon and sweet potato to russet potatoes. Toss salad with salad dressing to coat.
  6. Season with salt and pepper.
  7. Can be made ahead. Cover and let stand at room temperature. If made ahead, add additional dressing and toss again before serving.
Recipe Notes

Source: Epicurious: Yam and Russet Potato Salad with Greens and Bacon

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Colored Coleslaw

Did you know coleslaw came from the Dutch term koolsla, meaning cabbage salad?  The kool part is the Dutch word for cabbage and the sla part is a Dutch abbreviation of the word salade.

[su_expanding_quote_web alignment=”full” source_site=”Culinary Lore” source_url=”http://www.culinarylore.com/food-history:where-does-coleslaw-come-from” full_quote=”Coleslaw has come to mean any type of dressed salad with shredded vegetables. Slaws may be sweet or savory, chilled or warm. But most of them still tend to contain some type of cabbage, probably because cabbage is able to be shredded and still give a good crunch. However, root vegetables, fennel, beets, carrots, and many other vegetables can be used. The main difference, except for the shredding part, between a slaw and a regular salad is that a slaw can stand up to being stored to allow the flavors to meld with turning into a limp, soggy, mess.” short_quote=”Coleslaw has come to mean any type of dressed salad with shredded vegetables.”]

Rather than an exact recipe, this is the foundation for many a salad to come out of my kitchen. The combination dark greens and cruciferous vegetables with onion and seeds/nuts makes it nutrient-dense; hence some version of this salad shows up almost every week, sometimes multiple times (with variation) a week, on our dinner plates.

  • Use any kind of cabbage (white, red or bok choy) and any type of dark green (lacinto or Tuscan kale, beet greens, collard greens, I’ve even used broccoli greens out of the garden).
  • Instead of green onion, finely slice about 1/4 red onion or 2 tablespoons finely chopped onion (white or yellow)
  • Instead of pear, use mango, peach or avocado or a combination.
  • Instead of sunflower seeds, use pumpkin seeds or any tree nut, toasted and coarsely chopped.

It’s also easy to put into a a wrap with beans and a dollop of Greek yogurt, or toss with left over grains for a quick lunch.

CMF Basic Salad Dressing

I used either the basic version  of the CMF Basic Salad Dressing or the Dijon mustard version or the Greek yogurt version; adjust to taste adding more of one or the other. I change it up as the mood strikes me.

 

Colored Coleslaw
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Servings
4 servings
Servings
4 servings
Colored Coleslaw
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Toss cabbage, kale and green onion together in a large bowl with half of sunflower seeds and salad dressing. Carefully mix in half of sliced pear, placing remaining pear slices on top.
  2. Sprinkle remaining sunflower seeds on top.
  3. CMF Basic Dressing
Recipe Notes

A Color My Food recipe

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Kale and Brussels Sprouts Salad with Apple and Walnuts

This can be a satisfying entree by adding 1 cup of leftover (cooked) quinoa or brown rice, and avocado.

[su_expanding_quote_book alignment=”full” source_author=”Joel Fuhrman, MD” source_title=”Super Immunity: The Essential Nutrition Guide for Boosting Your Body’s Natural Defenses” full_quote=”Cruciferous vegetables are twice as powerful as other plant foods. A 20% increase in cruciferous vegetables intake corresponds to a 40% decrease in cancer rates. All vegetables contain protective micronutrients and phytochemicals, but cruciferous vegetables have a unique compounds with proven and powerful immune-boosting effects and anticancer activity.” short_quote=”Cruciferous vegetables are twice as powerful as other plant foods.”]

Variations:

  • Use any nuts or seeds (pumpkin, sunflower) instead of walnuts
  • Use pear or mango instead of apple
  • Or use dried cranberries
Kale Salad with Brussels Sprouts, Apple and Walnuts
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Servings
4 servings
Servings
4 servings
Kale Salad with Brussels Sprouts, Apple and Walnuts
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Toast walnuts in small skillet over medium heat, mixing occasionally. Cool. Chop coarsely.
  2. Whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Adjust salt and pepper to taste. Set aside.
  3. Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed Reserve any leftover dressing for another use.
  4. Add apple and half of walnuts; toss together to combine. Transfer to a serving bowl, and top with nuts and remaining radishes.
  5. Do ahead Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
Recipe Notes

Modified from Epicurious: Kale Salad with Brussels Sprouts and Apples

You might also like my Kale Salad with Apricots.

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Kale Salad with Apricots and Nuts

The contrast of kale with the sweetness of apricots and crunch of the nuts makes this a memorable salad. No apricots or pine nuts? No problem! Use raisins, cranberries or dates instead and any other chopped nut (almond, walnut or sunflower/pumpkin seeds. You can also use spinach instead of kale.

Toss in some leftover cooked chicken and brown rice or quinoa and this can become a satisfying lunch or simple dinner.

Kale Salad with Apricots and Nuts
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Servings
4 servings
Servings
4 servings
Kale Salad with Apricots and Nuts
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
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Instructions
  1. In a small bowl, whisk lime juice, green onion, honey, salt and pepper flakes. Slowly pour 1/3 cup olive oil in, mixing constantly with a fork or wire whisk. If too tart, add another tablespoon or two of olive oil. Adjust salt and pepper to taste.
  2. Put sliced kale in a bowl and toss with salad dressing. Let sit 20 minutes.
  3. In a small skillet, toast pine nuts (or other nuts) over medium heat, tossing constantly, until color deepens, 2 to 3 minutes. Cool. If using other nuts, coarsely chop.
  4. Add nuts and apricot to kale. Toss.
  5. Can refrigerate for up to 1 day, or serve immediately.
Recipe Notes

Modified from http://www.epicurious.com/recipes/food/views/Kale-Salad-with-Dates-Parmesan-and-Almonds-51137020#ixzz2PY7zf5Jw

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CMF Pad Thai Inspired

Pad Thai is noodle dish of stir-fried rice noodles with vegetables, peanuts, sprouts and a choice of meat.  One of the most well-known Thai dishes, it can be found at Thai restaurants around the world and roadside stands in Thailand. The balance of flavors and textures makes it so popular.

Thai food usually incorporates lemon grass, and kaffir lime leaves which are not in my staples so this is my adaptation.

I love the colors and nutrient-density of this meal, my families loves the flavors. It’s an excellent one-dish option on weeknights,  particularly if the vegges are prepped ahead of time.

Go vegan with tofu and/or edamame or add beef, shrimp, chicken or pork. I aim to include key nutrient-dense foods (Greens, beans, onions, nuts/seeds)

I’ve recently discovered black sesame seeds; they’re a whole unhulled variety often used in Asian cooking both for flavor and to create a color accent.

Health Benefits of Black Sesame Seeds

Variations

  • No bell peppers, no problem. Use green beans, broccoli, snap peas, whatever vegetables are on hand
  • Go vegan with tofu and (or) edamame
  • Use leftover chicken, pork or shrimp
  • Add shrimp, I usually have some in my freezer times when I need to make a quick dinner
CMF Pad Thai
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Servings
4
Servings
4
CMF Pad Thai
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Servings
4
Servings
4
Ingredients
Pad Thai
Peanut Sauce
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Units:
Instructions
  1. Bring a large pot of water to a rolling boil. Add the noodles, reduce heat and cook for 7 to 10 minutes or until tender. Drain the noodles and rinse under cold water until they cool off. Set aside.
  2. Use a food processor or julienne mandolin (or a grater) slice carrot into thin strips and put in a bowl. Toss in sliced green onion.
  3. Cut the bell pepper into strips as thin as you can. Add to carrot bowl.
  4. Cut out the spine of the kale leaves and slice horizontally as thin as you can; should make about 1 cup. Add to carrot bowl.
  5. Toss pad Thai noodles and sesame seeds with vegetables until it is all combined.
  6. Place all lime juice, peanut butter, honey, tamari sauce, ginger and water in small food processor or blender and blend until smooth.
  7. Pour peanut sauce over pad Thai; toss until combined. Sprinkle black sesame seeds on top and serve.
Recipe Notes

A Color My Food original recipe

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