1 Bunch Purple Kale
1 Granny Smith Apple
1 Red Delicious Apple
1 Small Yellow Onion
2 TBsp Apple Cider
2 TBsp Lemon Juice
4 TBsp olive oil
salt, Pepper, Cinnamons
1/4 Cup raisins
Fall is a really exciting time for recipes. I find myself lightyears more inspired by fall flavors. Sure, Summer is full of fruits and colorful veggies, but my heart stays in the cooler months. Apple season is starting up, so I felt inspired to create a recipe based on a tried and true combination of delicious, healthy, goodness: Apples and Kale. Raisins, and a touch of apple cider, add some extra sweetness. Remember, apples are part of the dirty dozen, so always try to buy organic (and even better if you pick them yourself!)
After rinsing the kale, I tore it into small pieces, smaller than I normally would for salad. I tossed the thick stemmy parts to my dog (optional of course), then I Tossed about a quarter of the kale leaves in my food processor, along with the apples, onion, and liquids. I pulsed until everything was very finely chopped. You can skip this step if you don’t have a food processor, but then remember to chop everything up pretty small. I poured it into the bowl with the kale, added the raisins and seasoned, and then stirred with a rubber spatula until everything was combined.
I was browsing the freezer section at a new Asian Grocery by my house, when I came across a bag of frog legs. It was about $5 for a lb (4 froggie backsides), so I scooped it up, excited to try a new low-cost protein source. I’ve had frog legs before, but too long ago to really remember. They do have a taste and texture somewhere in between fish and chicken though, it’s true. I decided to saute them with some spices and keep it simple.
- 2 Tablespoons Coconut Oil for Sauteing
- 1/2 – 1 lb of Frog Legs
- 1 Cup Kale (I Used Trader Joe’s Frozen, but Fresh is probably ideal)
- 1 Onion
- 4-5 Cloves Garlic
- a few tablespoons of Coconut Aminos
- Curry powder, Salt, Pepper, Paprika, Ginger Powder
In a pan, heat the coconut oil. Then saute the onions and garlic until caramelized. Add the coconut Aminos, spices, and frog legs and cover. After a few minutes, add the Kale, stir, and cover for another few minutes. Once the meat starts falling off the bone easily, remove the bones and stir. Continue to saute for a few more minutes and stir until the frog legs are cooked through.
I absolutely love autumn. It’s such a great time to cook! I think this is largely because fall is when winter squashes start coming into season, and I just love trying different things with them. They are so much bang for the buck too, they are often under $2 a lb. One of my favorite things to do, is so simple and filled with so many possibilities; I love to roast them and stuff them with vegetables and meaty goodness! Food, doubling as something fun to eat out of….Yes please!
Here, I used Acorn Squash, and Delicata Squash, but Any small winter squash will do. I roasted the squash whole for about 30-40 minutes at 350 degrees while I prepared the filling. Then I cut them in half, removed the seeds, and then spooned some of the mixture inside. I put them back in the oven and roasted them for another 20 minutes or so, until the squash was soft to a fork, and the filling browned a little.
For the filling I used:
- 1 lb ground beef
- 1 cup kale (chopped)
- 2 cups baby bok Choy (chopped)
- 2 shallots
- 2 cloves garlic
- 1 cup shiitake mushrooms (chopped)
- 1/2 cup scallions (chopped)
- generous amount of ginger powder
- 1/2 cup strained tomatoes
- 2-3 tablespoon coconut aminos
- 1/2 cup chicken stock
- Salt, pepper
I actually….This is embarrassing. I forgot to put the mushrooms in the filling (they were meant to be mixed in). To remedy this, I sautéed them with some tallow or duck fat, and pepper. I then spooned them on top of the squash when I served it. You can do it this way as well, but when I envisioned the filling, I wanted the mushrooms inside.
Regardless, stuffing squash is a delicious and versatile meal. My recipe is just a guideline. Try different vegetable and meat combinations and try different squashes!
You can make this with chicken or beef, but I had Tilapia filets defrosted, and I used to get curried fish at the local Thai restaraunt all the time. I didn’t use any traditional ingredients, you can totally play around with it depending on what you have on hand. I decided to use a bunch of green foods. Kale being the super food, along with zucchini, and peas. You don’t have to use peas if you are strictly staying away from legumes, but I had a bag of frozen organic peas and decided to throw them in the mix. The peas made it thicken a bit as it cooked longer, and gave it a sweetness to counter some of the hot spice…it was kinda nice. Once again, Kalustyan’s makes a wonderful spice mix with their Thai Green Curry. I would experiment with different vegetables. The main structure is just the spice mix with coconut milk.
- 2 Cans Trader Joe’s Coconut Milk
- 1/2 package of Kalustyan’s Thai Green Curry spice mix.
- 1 Zucchini, Sliced
- 1/2 Cup Peas
- 1-2 cups Kale
- 1/2 Onion, chopped
- 2 Garlic Cloves, Chopped
- 1-2 tbsp Ginger Powder
- 4-5 Basil Leaves
- 2 Tilapia filet’s [Or Chicken, Or Beef]
In a pot, melt 1 heaping tablespoon of coconut oil. Add the Onions, Garlic, and Zucchini to the pan. Saute for a few minutes, and then add the peas, and kale. Saute for another minute or two, then pour in the coconut milk and stir in the seasonings. Let everything simmer for a few more minutes, and then place the tilapia filet’s in the pot so that they are sitting halfway submerged in the rest of the mix, cover, and simmer until the fish is cooked through.