This soup is creamy, spicy, and flavorful. It is a favorite in our house! You can cook it in the slow cooker or on the stove.
1 Tbsp canola oil
1 onion, diced (or thinly sliced)
2 garlic cloves, minced
1 tsp grated fresh ginger
6 cups reduced sodium vegetable broth
½ cup creamy natural peanut butter
1 (14.5 oz) can diced tomatoes
1 tsp salt
1/8 tsp red pepper flakes or cayenne pepper
2 (or more) cups coarsely chopped (or chiffonade) kale
½ cup loosely packed fresh cilantro leaves
Heat oil in medium skillet (if using slow cooker –if cooking on stove use a soup pot) over medium heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add garlic and ginger, cook stirring constantly until fragrant about 30 seconds.
For slow cooker: Transfer to 3-4 quart slow cooker. (For stove top, leave it in the pot!) Whisk together 1 cup broth and peanut butter until smooth, then add to slow cooker or pot. Stir in remain broth, tomatoes, salt, and red pepper. Cover and cook in slow cooker 4-6 hours on high, 8-10 hours on low or 30-45 minutes at a simmer on stove top.
Stir in kale and cilantro about 5 minutes before serving. (You can garnish with sour cream, chopped peanuts and a few extra cilantro leaves, not counted in points.)
– from Weight Watchers 360* Veg Power! Cookbook – Weight Watchers Points Plus 4 points per 1 cup serving
What to eat when you want Mexican, but have a whole bunch of Kale that needs to get eaten! I also considered calling this Confetti Kale. It’s so pretty!
1 tsp olive oil
1 large yellow onion, diced
2 mini red bell peppers or one regular red bell pepper, chopped
1/2 bag frozen corn kernels
1 can black beans, drained
1 bunch (about 18 stalks) Winter Red kale, tough stalk removed and cut into 1/4 inch ribbons
Seasonings: (Use these to taste, you know your family’s taste buds. We like a sprinkle that covers the pan of each.)
salt and pepper
Queso Fresco, crumbled
In large skillet, heat olive oil over medium heat. Add onion, and peppers and cook until tender. Add frozen corn, allow to cook about 5 minutes, stirring occasionally. Add kale and stir until wilted. Add a little water to pan to de-glaze if needed. Add black beans and heat through. Add seasonings, stirring well to combine.
Serve immediately with optional toppings. (You could also use this as a stuffing for tacos, burritos, enchiladas, etc. I plan on trying that in the future!)
Yield: 3 Servings
“Rumbledethumps is a traditional dish from the Scottish Borders. The name rumbledethumps apparently comes from the noise made in the kitchen as the potatoes and cabbage are rumbled and thumped in the preparation.” –http://culinarytravels.co.uk/2010/02/17/haggis
4 lbs red potatoes, diced in 1/2-3/4″ cubes
1 large bunch Kale, washed, deveined and roughly chopped
2 Tbl butter
1 tsp chopped garlic
1-2 oz Neufchatel cream cheese
1/2 cup 1% milk
1/2 tsp onion powder
salt and pepper to taste
4-6 oz Monterey Jack cheese, grated
Preheat Oven to 350°F.
In large pot, place potatoes and enough water to cover them plus at least 2-3 inches. Bring to a boil, reduce to a simmer and cook until tender, about 10 minutes.
Meanwhile, in large skillet, melt butter over medium heat, add garlic, cook 30 seconds, or until fragrant. Add chopped kale, stir continuously, cooking until bright green, about 5-7 minutes. Turn off burner.
Drain potatoes, add to kale along with cream cheese, milk, onion powder, nutmeg, salt and pepper to taste. Mash the whole kit-n-caboodle up together. Turn into a greased casserole dish (mine was a deep 8×12 glass dish)
Sprinkle the whole thing with grated cheese. Bake in 350°F oven for 30 minutes, or until golden brown on top.
Serves: 6 as a main dish, more as a side.
In preparation of moving, I’ve been trying to use up all our food. We only have a small cooler, so I needed to tackle the fridge and freezer. I decided to make soup and just throw everything in. The freezer is practically empty now! This Chicken and Vegetable Soup turned out great and it is super healthy since it’s packed with tons of veggies. Yum! Enjoy!
2 Tablespoons Olive Oil
1 Onion, chopped
2 1/2 lbs Chicken Breasts, cut into 1 inch pieces
1 Inch Ginger, peeled & finely grated
1 Bulb Garlic, peeled & finely grated
6 Carrots, peeled & chopped
4 Cups Chopped Celery
2 Quarts Chicken Broth
2 Cups Frozen Corn
1 Cup Frozen Peas
1 Cup Tuscan Kale, chopped
1 Cup Frozen Chopped Spinach
2 Cups Cooked Brown Rice
2 Tablespoons Liquid Aminos (or soy sauce)
Salt and Pepper, to taste
Heat olive oil in a large soup pot over medium high heat. Add onion and cook until softened, 2-3 minutes. Add chicken pieces, cooking until no longer pink, 6-8 minutes.
Add ginger, garlic, carrots and celery. Cook until veggies are tender, 5-7 minutes.
Stir in broth, corn, peas, kale, spinach, brown rice, and liquid aminos. Bring to a bubble, reduce heat a simmer an additional 5-10 minutes. Season to taste with salt and pepper.
Yield: 1 Large Pot of Soup – About 8-10 servings or more