FOODESSA

KALE sun-dried Tomato Walnut PESTO and Kale chips

2013-06-16T17:30:00.000-04:00

Any delicate green or herb does well in a Pesto twist.

However, KALE, sun-dried tomato and walnuts kick into gear for a refined punch.

I'd like to honour Celtic wanderers who discovered KALE...

a descendent of the wild cabbage.

Parc de la Nature, Laval, Québec

It has been expressed that kale leaves are like...

" Cleansing pads that scrape toxins away from your body. "

This lovely textured green brims with vitamins A, C and K.

It's also boasts its competing minerals of calcium, magnesium and potassium as well.

First off, I need to fess up to the fact that kale had remained for the longest time a leafy green I stayed away from. So, you may ask, after having made this...gluten-free Tortilla Veggie Ricotta QUICHE...how did I turn around and become a huge fan? Well, you may say that my love of crispy chips did the trick ;o)

Actually, the real reason I ventured off to other competitive greens was because I was using kale all wrong...all along! It would have helped if I knew not to eat the stems! Yes, I did.

Parc de la Nature, Laval, Québec

The very first time I had used kale was in an Asian dish. It turned out awful. Actually, top 10 worst dishes I ever admit to have made. I was completely oblivious to the fact that the stem and its thick outreaching ribs should not be consumed. I just couldn't get past the gnarly chewiness of these non-edibles. They had seriously deterred my palate from enjoying the best part....the leaf only! What a shame it would have been for me to bypass this amazing, nutritional leafy green.

My unusual mind change was the day I snacked on kale chips.

Since then...I've been constantly making my own versions.

Therefore, chips saved the day.

Kale was once more in my good graces...

embraced by my need to snack without too much guilt.

Here's my quick version for making these crispy sweet and savoury KALE CHIPS.

Voila, a guiltless kale crisp snack was born.

They are incredibly addictive...

even Hubby was fighting me for them.

Parc de la Nature, Laval, Québec

***

Here's a light alternative to traditional fried chips

Crunchy, healthy snacking on Kale chips...I call them my:

Smart KALE chip snack

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INGREDIENTS:

. 1 bunch [8 cups / 200g] of Kale, washed and dried

. sprinkle of sea salt

. pinch of granulated garlic powder

. sprinkle of organic sugar

. generous drizzle of grape seed oil

PREPARATION:

. Pre-heat oven to 350F/180C/Gas4. Position oven rack in the center of the oven. Prepare two parchment lined baking sheets.

. Clean * and spin off water from the kale leaves.

. In a large bowl, place the cut kale pieces and add the salt, garlic powder, sugar and a generous drizzle of oil. Hand toss until the kale leaves are well coated.

. Arrange the kale in single layers and bake one sheet at the time for about 8-10 minutes or until the edges become a dark green and lightly shrivelled.

***

Here's another great way to enjoy Kale...

in a pesto sauce of course ;o)

KALE sun-dried Tomato Walnut PESTO

yields ... 2 x [2 cups (250ml)] jars

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INGREDIENTS:

. 1 large bunch of Kale (about 8 cups)

. 10 sun-dried tomato slices

. 1/2 cup (80g) raw walnuts

. 1/2 tsp. (2.5ml) sea salt

. 1/4 cup (20g) Parmegiano Reggiano (optional)

. 1 small roasted garlic clove (optional)

. 1/2 cup (125ml) e.v.Olive oil

. 1/2 cup (125ml) grape seed oil

PREPARATION:

. Clean* and spin off water from the kale leaves.

. Place all ingredients in a high power blender and pulse a few times at first. Finish by blitzing until a smooth consistency is achieved.

. Immediately pour into glass jars. Store in the refrigerator.

. Either use the pesto sauce in the next few days or freeze the jar without worry of breakage. If doing the latter, remember to thaw it in the refrigerator the night before use.

* cleaning tip for kale: Only the leaf part is truly edible. Just tear the leafy part off its ribs and stem. Use the stems for a possible homemade vegetable stock. Washing: Fill up a clean sink or basin with cold water...1/4 cup (50ml) white vinegar and a generous sprinkle of salt. This will insure that pesticides disappear from the leaf crevices. Keep pushing and swirling those leaves in this water cleanser. Remove the leaves and re-fill sink or basin and rinse. Strain and if possible, it's best to put them through the salad spinner.

Kale supports your cardiovascular system, digestive tract as well as...

a gives you a fair amount of Omega-3 as it fights inflammation with its flavanoids.

The next time you see that bouquet of kale...grab it and come join me in transforming this green into some easy and tasty recipes.

Or...at the very least...use it to furnish a skimpy bouquet of flowers you received ;o)

Have yourselves a wonderful week everyone.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Other related posts:

- 2 Herbs roasted Nuts Tomato PESTO

- BEETroot Feta Basil Almond PESTO sauce

- PARSLEY sun-dried TOMATO PESTO

- ROMESCO SAUCE goes ITALIAN my way

- Tortilla crust Veggie Ricotta Quiche

BUCKWHEAT and BANANA batter PANCAKES gluten free

2013-06-02T21:40:00.000-04:00

Mid spring offering the first strawberry pickings.

Fresh, colorful berries topping earthy Buckwheat banana pancakes.

Gluten-free is no punishment...especially in these delicious, fluffy pancakes.

Nutritious and gentle to your tummy...what more can you ask for ;o)

For those who aren't comfortable with Buckwheat flour...

this easy recipe is a great way to start.

Since discovering the uses of this flour...

I've been integrating it in most of my desserts lately.

Most believe this flour derives from grain.

A fruit seed related to rhubarb is actually responsible for offering us this fragrant, earthy flour.

BUCKWHEAT flour perks:

. great source of soluble fiber

. considered a quality protein

. rich in flavonoid antioxidants

. contains multiple essential minerals

Gluten-Free concerns:

Celiac sufferers as well as Gluten intolerant persons can safely use this non-wheat flour.

Buckwheat can be used to substitute for wheat, rye and barley among many other gluten flours.

Health Benefits:

. lowers blood sugar

. helps prevent gallstones

. controls cholesterol levels.

Selection and Storage:

When purchasing Buckwheat flour, be certain that there are no traces of moisture.

Once, the bag is opened, make sure to store it in an airtight container and into the refrigerator.

This flour should be used within the first few months of opening.

The nutritional quality of the finished product is elevated by the earthy Buckwheat.

Mashed banana accompanies this wonderful flour in delicious, fluffy pancakes.

BUCKWHEAT and BANANA batter PANCAKES

Gluten - Free

yields:

7 x (4 inch) / 7 x (15 cm) small pancakes

Print version

INGREDIENTS:

American / Metric measures

WET:

. 1/2 cup (125ml) milk* (1% fat+)

. 1 Tbsp. (15ml) white vinegar or lemon juice

. 1 large egg

. 1 small banana

DRY:

. 1/2 cup (75g) light Buckwheat flour, finely ground

. 1/4 tsp. (1.75ml) baking soda

* Works well with Almond, Coconut, Rice or Soy milk

PREPARATION:

. In a glass measuring cup, 'sour' the milk by combining the milk and vinegar for about 5 minutes to make buttermilk. Set aside.

. In a small bowl, combine the dry ingredients together and set aside.

. In a blender, put together the banana, egg and the prepared ‘soured’ milk. Whirl on medium speed for about 10 seconds. Add the dry ingredients to the wet mix and combine by pulsating and then whirling a few seconds more. Do not over mix.

. Pour into a medium bowl and let the batter rest for about 30 minutes. It will foam up very nicely. Note: the batter will be quite thick. Resist the urge to stir...the bubbles is what makes them fluffy.

Cooking:

. Coat a large skillet with cooking spray or a dab of oil. Start by heating the pan on medium and then lower it by one notch afterwards. Note: on a 12 inch (30cm) skillet - - three pancakes fit well.

. Pour a scant, small ladle's worth of batter onto the skillet and cook until bubbles appear on the surface and starts losing its shine. Note: a little uncooked batter will still slightly remain. Use a spatula to flip them and continue cooking for another 30 seconds. Serve right away, enjoy.

Weekend breakfasts are always eventful and truly appreciated at our table.

Using Buckwheat flour in these pancakes will surely have us asking for a repeat.

Try them...and you won't be disappointed. You'll feel great after eating them too ;o)

Ciao for now and have a wonderful week.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Here are other related recipes that may be of interest:

- Apple - Yogurt rustic cloud pancakes

- Ricotta PANCAKE fluffs

- Oatmeal Honey Spiced Pancakes

- fluffy BUTTERMILK pancakes

- Vanilla Buttermilk Pancakes

- Yogu PANCAKE fluffs for brunch

Tortilla Corn Chip crust FISH fillet

2013-05-11T07:00:00.000-04:00

Outside my comfort zone, fishing and my home shores brought on an inspired dish.

Sweet and sour marinade with a crispy Tortilla coating highlights baking fish fillets.

By the shores and river dam of Rivière-des-Prairies, Québec...

our month of May brings on a slew of amateur and professional fisherman alike.

After having lived in this specific area for the last two years...

I've become quite curious as to what fish swim through our slightly murky rivers.

Especially in the month of May when the sport of fishing takes place by these shores.

Several species of fish visit within this small, seasonal window.

This scenery from my balcony has excitedly become a sight I look forward to.

In our unfortunately not so clean riverfront waters, fish like...

Sturgeon, Perch and Pike bless our shores and feed the fishing enthusiasts.

Many fishermen (birds too) sport their gear and the race is on!

My curious nature got me digging more info on this popular sport around the Montreal island.

I found out that there's at least 100 fishing spots which surround our attractive island.

Our waterways seem to be filled with a great diversity of fish. Who knew?!?

Due to the confluence of the St. Lawrence, Ottawa river and nearby lakes, our rivers have been...

blessed with a trail of Bass, Carp, Perch, Pike, Trout, Sturgeon, Walleye, and Muskie fish.

I was actually truly surprised to learn this...and quite pleased as well ;o)

Now, admittedly not having tasted all of the above species...

I have dabbled in the kitchen with several varieties of fish fillets.

Although I have fished before, I think my talents are best left in the kitchen.

As a child, my uncle Tony brought me to catch what seemed to me to be an unattractive fish.

I later found out it was from the catfish species.

The whiskers kind of turned me off...it actually scared me a little as well.

Although I was trilled to have finally caught a fish, I soon after felt terrible.

I then immediately begged my uncle to put the fish back into the lake.

Since then, I've only fished twice, whereby, I became slightly challenged with the wise river trout.

Now, that was thrilling...

especially since I was the only one to have caught trout after 20 minutes of patience.

Later, a camping expedition brought me back to my humble start of...

catching nothing more than a tiny fish for which I again had no desire to keep.

I think my fishing days were over at that point.

I decided then to let the real anglers enjoy this sport and I rushed back to the grill.

Here's a delicious way to prepare a crispy coated fish filet in the oven in very little time.

Hopefully this easy recipe will introduce you to baking fish more often.

Fried fish is certainly popular...

but please bake as often as you can...you'll be surprised at the result.

Tortilla Corn Chip crust FISH fillet

serves 2

Printer version

INGREDIENTS:

(American / Metric measures)

. 2 large, mild fish fillets of choice

Marinade:

. 1/4 cup (50ml) plain 2% yogurt

. 1 Tbsp. (15ml) tomato paste

. 1 Tbsp. (15ml) Dijon mustard

. 1 Tbsp. (15ml) Maple syrup (or other liquid sweetener)

. pinch of sea salt

. pinch of cayenne pepper

Coating:

. 1 cup (225g) unsalted, Tortilla corn chips, coarsely crushed

. handful of fresh, flat parsley, chopped

PREPARATION:

. When ready to bake, pre-heat the oven to 375F/170C/Gas5

. Prepare a grill or cookie rack on top of a pan.

. Position oven rack on the second level from the bottom

. Marinate the fish fillets in the yogurt mix. Refrigerate for at least 30 minutes before coating.

. Coat the fillets completely with the crushed chips and chopped parsley.

. Gently place the fish onto the grill.

. Bake for about 15 minutes.

. Serve with your preferred vegetable side dish. Enjoy

I can only assume most have been looking for different ways to blend more fish recipes onto their menu.

I can assure you that this creation is most certainly a keeper. The whole family will want you to make this repeatedly.

The added bonus that it's baked, not fried...goes without saying how happy our insides will appreciate this small and tasty effort ;o)

Have a wonderful week and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Here are a few other fish and seafood dishes:

- Asian style Salmon sauté

- BASA fish fillet stuffed Pindjur rolls

- Calamari (Squid...cuttlefish) Olive Crimini Tomato Linguini

- Caper - Yogurt coated - Tomato Pesto Salmon fillets

- Dijon Maple syrup and Olive Salmon fillets

- FISH cakes CROQUETTES and SAUCES

- FISH stuffed FILLET rolls with goat CHEESE roasted TOMATO

- MUSSELS fennel Sambuca ROQUEFORT

- SCALLOPS on SQUASH web

- SEAFOOD Splurge with ARTICHOKE Salad

- Shrimp_Baked COCONUT Maple Syrup SHRIMP

- Shrimp Mushroom Crepe with Cheese sauce

- Tomato Parmesan Salmon fillets