Autumn Root Veggie & Kale Gratin

Earlier I posted that October was the beginning of soup season. I'd like to add that it's also the beginning of casserole season. Cooler temperatures mean I will actually turn the oven back on! I love a good casserole. Casseroles make the house smell amazing, once baking in the oven they free up my hands for more cooking or other projects, their ample servings make great lunches for our entire work week, they are freezable and I love to share casseroles with my friends! I find I am quite at my happiest during the winter months with a casserole in the oven, a soup bubbling in the crockpot and I'm curled under a blanket with a cup of my favorite tea and a good book. Simple pleasures!

Today's gratin was inspired by the autumn flavors of root vegetables, winter squash, and kale. Rutabaga is one of my favorite autumn/winter root vegetables. It does not have the spiciness of a turnip and is actually quite creamy and delicious. I encourage you to try the weird-looking neglected rutabaga this season! An exploration of my favorite neighborhood specialty cheese counter yielded a cow's milk gruyere from Switzerland and a goat's milk gouda from Holland. I returned from a trip to my own garden with a handful of fresh thyme and chives.

This casserole takes quite a few steps to prepare, so I'd save it for your day-off rather than a busy work night. It yields many delicious servings, so is well worth the effort!

Olive Oil
1 yukon gold potato, thinly sliced
1 yam, peeled & thinly sliced
1 rutabaga, peeled & thinly sliced
1 delicata squash, peeled, seeds removed & thinly sliced
2 cups shredded cheese, your choice (I used gruyere and gouda)
1 bunch lacinato kale, leaves de-ribbed, thinly sliced
1 yellow onion, minced
2 cloves garlic, minced
4 sprigs fresh thyme, leaves removed and minced
1 vegan broth cube
1 tbsp butter, melted
1/2 cup boiling water
1 cup unsweetened plain soy milk
2 eggs
a handful fresh chives, chopped

1. Preheat oven to 350 degrees. Prep your casserole dish by rubbing a tbsp or so of olive oil onto the bottom of the dish.
2. Sauté over medium heat the minced onion with a splash of olive oil. Cook a few minutes until translucent and lightly browned. Add the garlic and thyme and sauté a few minutes more until very fragrant. Set aside.
3. Begin layering with yam, rutabaga, 1 cup of cheese, potato, onion-garlic-herb mixture, kale, delicata squash.
4. Dissolve the broth cube into boiling water. Add the melted butter and soy milk. Whisk in the eggs until mixed. Pour this mixture over the casserole.
5. Top with remaining 1 cup of cheese and the chives.
6. Cover the casserole dish and bake at 350 degrees for approximately 1 hour and 15 minutes.

Autumn Garlicky Tomato Soup with Quinoa & Kale

Happy October friends!
It has been a mild and beautiful autumn in Portland. One of our 4 maple trees has shed it's colorful leaves all over the yard. Some days are sunny & warm, and some are foggy, wet with a chill in the air. Its not too cold to harvest fresh herbs, greens, and even tomatoes from the garden. I love this time of year. It is the beginning of soup season!

I love a good tomato soup. Here are links to other soup recipes I've created. Today's recipe is just a variation on these others. Tomato soup is excellent on its own. Even better with a grilled cheese dipped in. I use quinoa and kale in this recipe. These could easily be substituted for barley, rice, couscous, or your favorite small pasta shape. Swiss chard or spinach could stand in for the kale. Garbanzo or cannellini beans would be equally at home in this savory soup.

You can use fresh tomatoes from your garden, your own tomatoes you've canned or frozen, or store bought tomatoes in a can. Fresh herbs from the garden make all the difference in this recipe. The intense fragrant flavors of garden grown & freshly snipped oregano and basil can not be matched by dried herbs.

This delicious soup is simple and quick to make in under 30 minutes. It is a favorite in our house and a staple in my recipe arsenal. I hope you enjoy it!

6 cloves of garlic, minced
extra virgin olive oil
a few sprigs fresh oregano, leaves finely minced
a few sprigs fresh basil, leaves finely minced
4 lacinato kale leaves, de-ribbed and thinly sliced
about 6 cups diced tomatoes (or 2-48oz cans)
1 vegan broth cube
1 cup COOKED quinoa
1 cup water
1 cup unsweetened plain soymilk
honey
optional: shredded parmesan cheese

1. Sauté over medium heat for a few minutes the garlic, basil and oregano in a splash of olive oil. Add the kale and continue to sauté a few minutes more until the leaves are wilted but still bright green.
2. Add the tomatoes, broth cube, quinoa and 1 cup water. Turn heat up to high and bring to a boil. At boil let cook a few minutes more. Check the flavors. Add honey to taste.
3. Turn off heat. Add the soy milk until consistency you desire. I used about 2 cups.
4. Optional-garnish with shredded parmesan cheese and basil leaves

Killer Mashed Potatoes with Kale & Caramelized Shallots

Dear Readers,
Let's just be honest, OK, potatoes and I have a very passionate love affair. My love for potatoes is primal and unconditional. I will embrace them in any manifestation: creamy soups, gratins, mashed, baked, twice baked, stuffed, hash browns, home fries, french fries, latkes, perogis, gnocchi, potato salad, ad infinitum. I like them naked or with skins on. Dressed up or plain. For my love of potatoes, last year I grew 6 different varieties in my backyard--yellow, red, blue, white, fingerlings, early season, mid season, late season, mashers, bakers, friers. Oh my. Let's just say I'd enjoy a death by mashed potatoes.

When I make mashed potatoes I enjoy them whipped & creamy or chunky full of bits of extra stuff. This recipe is a skins on, mashed-but-chunky, with beautiful bright wilted kale. With little exception 'yukon gold' potatoes are my favorite mashers. They have an amazing taste, their color is pretty, and their flesh is perfect for mashing without being gummy like red skin potatoes can be. Typically I'd use a non-curly variety of kale, like 'lacinato' for this recipe, which is what I did for the dinner party. However yesterday the majestic purple of the curly 'red russian' kale was beckoning me. Either way, you only lightly saute the kale until it's wilted but retaining it's bright color and a slight crunch. The potatoes are flavored with sour cream & chives, garlic, and flecks of caramelized shallots. Spend the extra dollar a pound for the shallots vs regular onions and you will not be disappointed. Better yet, grow your own, it's easy. Plant them in the Autumn for harvest the following Summer. The caramelizing process takes an extra 10-30 minutes depending upon the type of onion you use and it adds another layer of complexity to the taste of the dish. Once you begin using the caramelization technique you will want to use it in everything. I promise. No joke. I'm pretty clear I just made up a new word: caramelization technique.

The feedback I received from my dinner party guinea pigs about this recipe was all positive. Folks liked the addition of the kale, enjoyed the chunks, appreciated the tang the sour cream added, and the flavors were all mild enough to mingle well together yet stand out distinctly individual. My favorite quote I scribbled in my notes: "They are non-homogeneous. I like that." Good one. Anyone who can slip homogeneous in casual conversation deserves a seat at my dinner table.

I would like you to know that I wrote this recipe typing while standing up doing leg yoga in my pajamas listening to loud Franz Ferdinand. I have the shades up and the windows open. Enjoy the show people! And, enjoy your potatoes and please drop me a comment to let me know what you think. What you think of the recipe, not what you think of my crazy writing behaviors.

In Health,
Miss Jolie Ann










Killer Mashed Potatoes with Kale & Caramelized Shallots
Makes 6-8 servings depending on your appetite!

3 pounds organic 'yukon gold' potatoes
1 tbsp olive oil
1 large shallot, finely chopped
sea salt
1 tsp balsamic vinegar
5 cloves garlic, minced
1 bunch kale, cleaned, stemmed and thinly sliced into ribbons
1/2 cup (1 stick) salted butter
1 cup unsweetened plain soymilk or cow milk
black pepper
16 oz light sour cream
handful of chives, chopped

1. Rinse the potatoes, half them and place in a large stock pot of water. Bring the pot to a boil over high heat. Slightly lower heat and boil until the potatoes are soft enough to be pierced with a fork, but not turned to mush. This will take approximately 15 minutes for this amount of potatoes. When done boiling, drain, but leave a small amount of the cooking water in the pot.
2. I mash directly in the hot pot. Add the butter and soymilk (or milk) and mash. Potatoes should be mashed, but still chunky. Add sea salt & black pepper to taste. Add the sour cream and chives. Cover to keep warm and set aside.
3. In a skillet warm the olive oil over medium heat. Add the shallots and a pinch of sea salt. Saute over medium heat for about 10 minutes. You want the shallots to be soft, translucent, and slightly browning. Cover the pan and reduce the heat to low. Continue to saute for another 15 minutes. Add the balsamic vinegar. Continue to saute covered for another 5 minutes. Your shallots are now caramelized. Add them to the potatoes and stir until combined.
4. Return the skillet to the stove and increase heat to medium. Add another small splash of olive oil. Add the garlic and the kale. Cover the pan and saute over medium heat for approximately 5 minutes. You want the garlic to be fragrant and the kale to have reduced in size, wilted & retaining it's color. Do not overcook the garlic and kale. Please.
5. Add the kale-garlic mixture to the potatoes and stir until combined. Serve immediately. Share with friends, or not. Later, thank your favorite aspiring cookbook author.

Spring Pasta Primavera with Garbanzo Beans & Walnuts

Dear Readers,

I don't often post recipes featuring pasta. Honestly, I think it's overdone. But, gluten-free brown rice pasta makes a nice platform for the first of Spring's beautiful vegetables. That's all Pasta Primavera is--fresh Spring vegetables. If you planted a year-round edible garden your overwintering varieties of cauliflower, cabbage & carrots should be ready to harvest. This Winter was pretty mild and the Spring unseasonably warm which means your hardy greens like kale, chard and mustards should all be doing great and producing a nice harvest. Fall planted garlic should be producing nice green shoots or "scapes" to add to your stir-fry dishes. There's not a lot in the edible garden this time of year. But, with some planning it can produce in early Spring.

Pasta Primavera has endless variations. Mine lacks the standard issue bland cream sauce. The vegetables and their fresh tastes headline this dish. The recipe co-stars garbanzo beans, walnuts, garlic and some fresh lemon zest. It's gluten & dairy free. Loaded with vitamins, fiber, and protein. Whole foods goodness. Plus once the chopping prep is done this dish is completely cooked in under 30 minutes. And it's easy on the budget as well with simple ingredients. Filling, delicious and pretty. What more could you ask for. It's virtually a perfect dish. Please send me your comments. I appreciate the feedback.


In Health,
Miss Jolie Ann

Pasta Primavera with Garbanzo Beans & Walnuts
Serves 4

1/2 of a 16oz package brown rice spaghetti or linguine
extra virgin olive oil
1/2 of a medium yellow onion, minced
2 cups cauliflower florets
3 thin young carrots, thinly sliced
sea salt
1/2 tsp dried oregano
1/2 tsp dried basil
1 cup chopped walnuts
14 oz can garbanzo beans, drained & rinsed
2 cloves garlic, minced
4 cups thinly sliced mixed greens-kale, chard mustard
1/2 tsp lemon zest
1 tbsp nutritional yeast

1. Bring a stockpot of water to boil and prepare pasta according to package directions. Do not overcook. It should take about 8-10 minutes. Brown rice pasta quickly becomes mushy if overcooked by a minute. Drain pasta and return to the pot off the heat. Sprinkle a pinch of sea salt and black pepper and a splash of olive oil on the pasta. Add the nutritional yeast. Stir well. Cover pot and set aside while you prepare the veggies.
2. Warm 2 tbsp olive oil in a skillet over medium heat. Add the onion and saute over medium heat for 5 minutes. Add the cauliflower and continue to saute for another 5 minutes. Add the carrots and continue to saute for another 5 minutes. Add a pinch of sea salt & black pepper, and the walnuts. Saute for another 5 minutes. You want the spices to become fragrant and the walnuts to become slightly toasted. Add the garbanzo beans and the garlic. Stir well to combine. Add the greens and cook for approximately 5 minutes. You want the greens to just begin to wilt but remain bright green. They will be slightly crunchy. Overcooked veggies=no bueno. Remove pan from heat.
3. Add the vegetables to the pasta. Add the lemon zest. Check the flavor and add more sea salt if desired. Eat. You be sure to thank me later.

Black Bean Soup with Kale Ribbons

Hello everyone & thanks for reading! I appreciate your support. Black bean soup recipes are a dime a dozen in vegetarian cookbooks, right? Well, what I love about this black bean soup recipe is it's economical for the budget conscious shopper, it's packed with nutrients & fiber, and it tastes divinely delicious. You get a lot of meals out of one batch. It's simple whole foods at it's best. Plus, I put it in the crockpot in the morning and when I come home it smells so delicious in my apartment! Mmm yummy! Pre-soak your dried beans over night or you can do it in the morning for evening cooking. As long as they can soak for a good 8 hours. Always get rid of the soaking water. This cuts down on the sugars in dried beans that cause you so much gas. And who wouldn't enjoy less gas? Ha! :) I like to use my crockpot, but you could easily adapt this recipe to the stove top and cut the cooking time down to about 1 hour over medium heat simmer. I've added some cooked quinoa to the soup to give it a little more texture. You could easily substitute another grain of your choice such as barley, millet, brown rice, or couscous. This week I am serving this soup with a side of curry roasted yams. It would also be delicious with corn tortillas, cornbread, or a salad. I use this recipe to take lunch to work for 5 days and I freeze the remaining soup for another time.

In Health,
Miss Jolie Ann

Black Bean Soup with Kale Ribbons
6-7 servings

2 cups dried black beans (presoaked)
1 tbsp olive oil
1 onion, peeled & diced
4 cloves garlic, peeled & minced
1 tbsp each--dried cumin, oregano & sage
1/2 tsp each--cayenne pepper & black pepper
1 tsp sea salt
14 oz can diced tomatoes
2 carrots, cleaned & diced
2 celery stalks, cleaned & diced
2 bay leaves
Water
1 cup cooked quinoa
1 tsp olive oil
1 bunch kale, sliced into thin ribbons
1 bunch cilantro, washed & chopped
Optional: sour cream or plain yogurt

1.) Place pre-soaked black beans in the crockpot and turn on heat to high. Set aside.
2.) Place olive oil in a skillet and warm over medium heat.
3.) Add the onions and saute for 8 minutes until starting to turn translucent.
4.) Add the garlic & the cumin, oregano, sage, cayenne pepper, black pepper and salt. Continue to saute for about 5 minutes more until the spices are fragrant. Turn off heat and remove the pan.
Add the onion spice mixture to the crockpot.
5.) Add the tomatoes, carrots, celery and bay leaves to the crockpot. Add enough water to cover the beans and vegetables. In my crockpot it's about 4 cups. Put the lid on and let cook for approximately 8 hours. I like the texture of this soup to be very creamy. So I either run it through the food processor or use my immersion blender once it's cooled slightly.
6.) Add the cooked quinoa and stir. Taste and adjust spices as needed.
7.) Warm the olive oil in a skillet over medium heat. Add the kale and cover. Let saute for about 5 minutes until the kale is slightly wilted but still bright green.
8.) Top each bowl of soup with kale ribbons and a pinch of fresh cilantro.
9.) Top with optional sour cream or yogurt.

Warm Cabbage Kale & Quinoa Salad

Hello friends!

Tonight's recipe experiment was inspired by my friend Peggy. A few months ago she was raving about the Tassajara Warm Red Cabbage Salad she made from the 101 cookbooks recipe blog. I was inspired to do so and bought the ingredients including golden raisins. To be honest, I never got around to making the recipe. The bag of golden raisins remains unopened in my refrigerator. Let's back track to Peggy for a moment. Peggy is a fellow foodie, gardener, and plant geek. A social justice advocate who's committed her life to helping others, she is also a talented photographer and eloquent writer. Peggy would never toot her own horn and I'm sure will be mortified I'm writing this but I am inspired by what she has done for our community. Please check out her recent article featured in "Cooking Up A Story."

Tonight I am inspired to cook something with red cabbage, because it's what I have on hand. And my budget is so tight I'm doing a lot of cooking of what I have on hand at the moment. Suffice to say I created this entire recipe out of what I had in my cabinets and refrigerator. It's modified from the Tassajara Warm Red Cabbage Salad in that I omitted the 2 cheeses to make it vegan and I added quinoa to boost the protein and make it a more substantial main course salad. Some people love to follow recipes, me I relish in changing, adapting, and re-creating them!

I absolutely love the combination of sweet, savory, bitter, and salty in this dish. It's textures, colors and flavors are beautifully complex. It is completely loaded with vitamins, minerals, protein, and fiber. Every single ingredient (with the exception of salt, pepper, vinegar & oil) is listed on the world's healthiest foods website. I love that website by the way--so check it out! I think this one takes the prize for healthy & delicious improvisational recipes. Enjoy! And, Peggy, thanks for putting the bug in my ear about warm cabbage salads!

In Health,
Miss Jolie Ann

Warm Cabbage Kale & Quinoa Salad

1 cup quinoa
1 yellow onion, peeled & diced
olive oil
salt & pepper
1/2 cup raw unsalted sunflower seeds
1/2 cup raw unsalted almonds, slivered or sliced
1/2 cup golden raisins
1 tsp balsamic vinegar
1 head red cabbage, washed, cored & shredded
1 bunch thin young carrots, washed & shredded
1 bunch "lacinato" kale, washed, stemmed & shredded

1. Place 1 cup quinoa with 2 cups water in a covered saucepan. Bring to a boil. Once boiling turn the heat down to a medium simmer. Cook covered for 15 minutes until the liquid is gone and the quinoa grains are light & fluffy.
2. While the quinoa is cooking, warm 1 tbsp of olive oil in a skillet pan over medium heat. Add the onions and saute over medium heat for approximately 10 minutes until the onions are translucent and beginning to brown.
3. When quinoa is cooked place it in a large mixing bowl and add the cooked onions. Stir and set aside.
4. In the warm skillet pan add another splash of olive oil and warm over medium heat. Add the sunflower seeds and almonds. Cook over medium heat for approximately 5 minutes until they are toasted. Add the balsamic vinegar and the raisins. Let cook approximately 2 more minutes until the raisins are warm and the vinegar has reduced. Add a dash of salt and pepper. Remove pan from heat and add the nut-raisin mixture to the quinoa-onion mixture in the large mixing bowl. Set aside.
5. In the warm skillet pan add another splash of olive oil and continue to warm over medium heat. Add the cabbage and stir. Cover and cook approximately 5 minutes. You only want the cabbage to be slightly soft and wilted. Do not overcook. Add cooked cabbage to the mixing bowl.
6. In the warm skillet pan and another splash of olive oil and continue to warm over medium heat. Add the carrots and stir. Cover and cook approximately 5 minutes. You only want the carrots to slightly soften. Do no overcook. Add the cooked carrots to the mixing bowl.
7. In the warm skillet pan and another splash of olive oil and continue to warm over medium heat. Add the kale. Cover and cook approximately 3 minutes. You only want the kale to slightly wilt. It should still be bright green and slightly crunchy. Do not overcook. Add the cooked kale to the mixing bowl.
8. Now all the ingredients are complete in the mixing bowl. Stir until well combined. Taste for flavor and add salt & pepper, olive oil or balsamic as needed. Serve warm.

Greens & Bean Crostini

Greens & Bean Crostini

inspired by "Beans & Greens" recipe

in Moosewood Cooks at Home

I love growing, cooking and eating hardy greens in the winter time. Mustards and Kale grow great here in Portland. We have the perfect climate. If you can keep the aphids and flea beetles off them you are blessed with a nutritious and delicious crop that can withstand most zone 7 winters. My giant red mustard greens did great all the way up to Christmas. I had 2 varieties of kale and greenwave mustards survive the bad storm of December and the 2 feet of snow on top of them! I threw them into this recipe and my guests were eating it before I could even get the platter served on the table. I think some hands were bit in the process. Such a riot over greens makes this girl happy! This recipe makes a great appetizer or main course. The goat cheese is optional, omit it and this recipe is vegan.

In Health,

Miss Jolie Ann

Greens & Beans Crostini

Makes enough appetizers for a hungry bunch of 10 people

2 red onions, thinly sliced

1 tsp sea salt

1 tbsp extra virgin olive oil

1 tsp balsamic vinegar

3 cloves garlic, minced

1 head dinosaur kale, washed and chopped

1 head mustard greens, washed and chopped

1 bunch spinach, washed and chopped

2 14oz cans cannellini beans, drained and rinsed

1/2 cup sundried tomatoes packed in olive oil

1-2 loaves crusty bread, such as a sourdough baguette

1 bunch italian parsley, washed and finely chopped

optional: 1 cup goat cheese, crumbled

1. To caramelize the onions: In a large stockpot place the olive oil and warm over medium heat. Add the onions and salt. Lower heat to medium-low and let the onions saute until soft and lightly brown, about 15 minutes. Cover the pot with lid and continue to cook over medium-low heat for about 30 more minutes. Remove the lid and add the balsamic vinegar. Cover and continue to cook for 5 more minutes. Viola! Caramelized onions=delicious!

2. When onions are done cooking, preheat the oven to 400 degrees.

3. Bring heat up to medium and add the chopped greens & garlic to the onions in the pot. Cover and let cook down for about 10 minutes. You want the greens to wilt slightly, but to remain bright green. They should be soft and still a little crunchy.

4. Add the beans and sundried tomatoes and continue to cook for only a few more minutes until everything is mixed and warm. Set aside.

5. Slice the bread and lightly coat the top side with olive oil. Bake in oven about 5 minutes until crispy and warm but not hard.

6. Remove bread from oven and mound greens & beans mixture on the top of each slice.

7. Top with a sprinkle of parsley and optional goat cheese. Serve at room temperature. Yum.

Mashed Potatoes with Kale

Mashed Potatoes with Kale & Olive Oil
Recipe from 101 Cookbooks

Last Spring Heidi Swanson's 101 Cookbooks site inspired me to take my mashed potato recipe from my tried-and-true Thanksgiving garlic mashed potato tradition to a whole new level of taste and textures. Her Mashed Potatoes with Kale & Olive Oil recipe rocketed me into adding all kinds of stuff to mashed potatoes. Now mashed potatoes with add-in's are a staple in my winter kitchen. They are great on their own as a filling main dish or accompanying a protein recipe as a side dish. And, what I love about this recipe is there is no butter! Only olive oil and it is still totally tasty. This week I used yukon gold potatoes for this recipe. If they are organic, don't peel them-just scrub them well. There's lots of nutrients in the organic potato skins. Did I mention how much I love this recipe?

In Health,
Miss Jolie Ann

Mashed Potatoes with Kale and Olive Oil

Serves 6

3 pounds potatoes, peeled (I don't peel them) and cut into large chunks

sea salt

4 tbsp extra virgin olive oil

4 cloves garlic, minced

1 bunch kale, large stems stripped and discarded, leaves chopped

1/2+ cup warm milk or cream (I used unsweetened plain soymilk)

freshly ground black pepper

5 scallions, white and tender parts, chopped

1/4 cup freshly grated Parmesan, for garnish (optional)

fried shallots, for garnish (optional)

**I used the cheese and skipped the shallots)

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about a minute. Set aside.

Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.

Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.