Breakfast (or Lunch or Dinner) Kale and Potatoes

My go to meal these days is some sort of potato hash topped with an egg. In it’s most basic form, it can just be potatoes, onions and spices, but jazzed up with extra veggies and perhaps a little bacon (just sayin’…cause, why not?) it becomes a cost-effective, healthy and satisfying meal. And it takes very little time out of your busy life! Plus you can make a big batch on the weekend and eat it for several days. This is a basic recipe with kale and garlic. My favorite variation is to add sweet potatoes, bell pepper, onions and carrots.

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Ingredients:

6 medium organic yukon gold or red potatoes

4 cloves garlic, finely minced

1 Tbs. unsalted butter

1 Tbs. olive oil

salt and pepper to taste

a few shakes of red chili flakes

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1 bunch green kale, de-stemmed and broken into bite-sized pieces

Wash potatoes well. Cut each potato in half, lengthwise, and then in half lengthwise again, so that when you slice it into thin pieces, they look like quarter-moons. if you have small fingerling potatoes, which you can also use, those can be half or full moons :). Heat oil and butter in a large frying pan. Add minced garlic over medium-high heat and sauté until it just barely starts to brown. Add potatoes, spices and salt and pepper, starting with a few pinces of each. Cook, stirring every few minutes, so that the potatoes brown a bit. After 10 minutes, add the kale, turn the heat down to medium low, and cover the pan. Continue to cook for 8- 10 minutes until potatoes and kale are tender. Taste to see if you want to add more salt. You probably will. Potatoes suck up salt like a sponge.

Fry or soft boil or poach an egg, begin sure to leave the yolk nice and runny and pop it on top of a plateful of these. Or serve at dinner alongside a main dish of beef or chicken.

Serves 4 for one meal or just you for many meals!

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Chicken Soup for All that Ails You

It’s freezing in Seattle! And I love it! Freezing and clear blue skies. Chicken soup is the ultimate aid in warming you up after a day out and about in this kind of weather. It is so simple and full of good minerals and nutrients (especially if you’ve roasted a chicken and made some broth the day before) and depending on how much chili you put it, I swear it’ll knock a cold right out of you! You can put any vegetables you want in this soup or add in noodles or rice if you’re so inclined. I think it’s plenty satisfying without any grains. Try roasting a chicken on Saturday, eating half and using the rest of the meat for the soup and then making a bone broth. On Sunday, you can make this big batch of soup and eat if for the next few days or freeze for later.

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Ingredients:

Meat from half a 5-6 pound roast chicken, shredded

1 Tbs. unsalted butter

1 Tbs. olive oil

1 medium yellow onion, diced

4 large carrots, peeled and sliced into half moons

4 large yukon gold potatoes, diced

1/2 cup chopped parsley

1 tsp. sea salt

pepper

1/4 tsp. chili flakes

1/2 tsp. oregano

2 bay leaves

2 cups frozen or freshly hulled peas

5-6 cups chicken broth (preferably home made)

Melt the butter and oil together in a large soup pot. Add the diced onions an sauté until translucent. Add salt, pepper, chili flakes, oregano and bay leaves. Add in diced potatoes and carrots. Stir well and let cook down for 5 minutes. Stir in parsley. Pour broth over vegetables. Turn heat down to medium low and let simmer, covered, for about 20 minutes, or until veggies are cooked through. Stir in peas and chicken. Simmer 5 more minutes. Taste to see if you want to add more seasoning. And that’s it!

 

Serves 4-5.

 

 

Spicy Tomatoes and Kale with Fried Eggs

Andddd…it’s officially winter in my book. I don’t care what the calendar says– as long as the clocks have been turned back and it’s getting dark at 4:45 pm, it’s time to hunker down. So I’ll continue with my theme of warm and cozy recipes adding spices that will give your sinuses a jolt of life. At least for a few minutes.

I’ve been eating eggs for breakfast most days while doing the Whole30, so I’ve been eating them all different ways to keep it interesting. The secret to this particular recipe (and any egg recipe really) is to splurge on the best quality eggs you can get. That’s how you get these bright yellow-orange yolks and the flavor difference is very significant. I’ve been buying Vital Farms eggs from Fred Meyer when I can’t get to the farmer’s market. They are best eggs I’ve ever found in a grocery store and from the looks of their website and the little newsletter you get when you buy the eggs, it seems like they are the real deal.

This dish is a simple and delicious answer to a winter breakfast, lunch or dinner.

 

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Ingredients:

2 cloves garlic, chopped

olive oil for cooking

1/2 tsp. oregano

1/4 tsp. red chili flakes

1/4 tsp. cumin

salt and pepper to taste

2 cups chopped organic canned tomatoes and their juice (I say canned because it’s winter, but if you happen to have frozen or jarred tomatoes from summer time, use those!)

4 large leaves of kale (any variety), de-stemmed and chopped

4 eggs, organic and pasture raised if possible

Coat a large frying pan with olive oil and add garlic, heating over medium high. Once garlic just barely begins to brown (after about 3 minutes), add spices, salt and pepper and stir. Add in tomatoes and bring to a simmer. Turn down to medium low and let cook 5 minutes. Taste and add salt and pepper to you taste. Add in chopped kale, stir well, cover, and let cook down 5 minutes. Remove lid and once again taste. You will most likely need to add more salt (both kale and tomatoes can take a lot of salt to flavor) and you might find you want more spice. My spice tolerance is wimpy. Once you’re happy with the flavor, divide the tomato kale mixture among two shallow bowls. Wipe the frying pan clean with a paper towel.

Reheat the frying pan over medium high with olive oil, coconut oil or butter. Fry your eggs, two at a time, to your liking and serve over the stewed tomatoes.

Serves 2.