Tag: kale

Lemon Pasta with Shrimp & Kale

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I’ve been on a Kale kick recently, it’s such an easy green to add to so many dishes. It may also be because I am trying to find any recipe to convert my coworker into a kale lover. Though I did not sway her with this dish from Chenee Today, it is the perfect summer pasta dish. It’s bright and spicy with lemon and red pepper flakes, along with the zest shrimp, ugh so good!

Ingredients

  • 5 TBSP Olive Oil, divided
  • 3 Green onions, whites diced
  • 3 Garlic Cloves, diced
  • 2 Cups Kale, stems removed
  • 1/3 Cup White Wine
  • Pasta of your Choice
  • 1LB Raw Shrimp
  • 3 TBSP + 1 TBSP Lemon Juice
  • 3 TBSP Unsalted Butter
  • 1/2 Cup Parmesan Cheese
  • 1 TBSP Red Pepper Flakes

Let’s Get Cooking

Place the deveined shrimp in a small bowl, add the 1 TBSP lemon juice + salt + pepper and let sit in the fridge.

In a large pan add 2 TBSP of olive oil and saute the garlic and whites of the green onion, salt and cook for 1 minute.

Add in Kale + White Wine + 2 TBSP Red Pepper Flakes and cook until kale is tender. Transfer into a separate bowl.

While the kale is cooking, cook your pasta according to the package directions.

Grab the shrimp from the fridge and pat dry. Season again with salt and pepper.

Add 3 TBSP of olive oil to the same large pan you cooked the kale in. Add the shrimp + lemon juice + 1 TSP Red Pepper Flakes. Cook 1 minute and flip.

Flip the shrimp and add butter, cook for another minute. Add in cooked kale + parmesan cheese. Stir together and then add in cooked pasta.

Top with additional red pepper flakes if needed.

Made with Love,

Hannah

Creamy Tortellini Vegetable Soup

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If you like food blogs then you must know about Half-Baked Harvest. I absolutely love her recipes, especially trying out her seasonal ones. This recipe is the perfect fall soup and made enough for the whole week of lunches. Be sure to fit this recipe in this soup season.

Ingredients

  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Yellow Onion, Chopped
  • 2-4 Garlic Cloves, finely chopped
  • 2 TBSP Fresh Thyme Leaves
  • 1 TBSP Dried Basil
  • 1 TBSP Dried Oregano
  • 1 TSP Smoked Paprika
  • 1 Pinch Crushed Red Pepper Flakes
  • Salt + Pepper
  • 2 TBSP Tomato Paste
  • 6 Carrots, chopped ( I used about 10 baby carrots)
  • 4 Celery Stalks, Chopped
  • 1/2 Cup Dry White Wine, I like cooking with Pinot Grigio
  • 6 Cups Low Sodium Vegetable Broth
  • 4-6 Cups Kale, roughly chopped
  • 1/2 Cup Heavy Cream
  • 1 LB Cheese Tortellini
  • 1/3 Cup Grated Parmesan Cheese

Let’s Get Cooking

In a large pot, heat the olive oil over MED-HIGH heat. When the oil gets hot add in the onion and cook until golden, about 5 minutes. Add in the carrots + garlic + celery + thyme + basil + oregano + paprika + salt + pepper. Cook for another 5 min or so and stir in the tomato paste.

Add in the wine + broth + red pepper flakes and simmer over medium heat for about 20-30 minutes.

Following, stir in the cream + chopped kale + parmesan + tortellini.

Top with additional cheese & serve!

Made with Love,

Hannah

Chorizo and Kale Soup

Categories Recipes3 Comments on Chorizo and Kale Soup

It’s February in Ohio, so that means it’s cold, like really freaking cold. It’s been 18 degrees the past week or so and that is just not a fun time. Soup is a cure all and when it’s so cold that you want to die outside, this is the soup for you. I got this recipe from Halfbaked Harvest, and if you haven’t checked out how amazing she is, you need to ASAP. This smoky potato soup has just the right kick to warm you up inside and out.

Ingredients

  • 1 TBSP Extra Virgin Olive Oil
  • 3/4 LBS Smoked Spanish Chorizo, sliced
  • 1 Yellow Onion, chopped
  • 6 Garlic Cloves, Chopped
  • 2 TSP Smoked Paprika
  • 1/4 TSP Cayenne Pepper
  • 4 Small Yukon Gold Potatoes, Chopped
  • 6-8 Cups Low Sodium Chicken Broth
  • 1 Lemon, Juiced
  • Salt + Pepper
  • 4-6 Cups Kale, roughly chopped
  • 1/4 Cup Heavy Cream
  • 1/4 Cup Grated Manchego Cheese

Let’s Get Cooking

Heat the olive oil in a large pot in med-high heat. When the oil is starting to bubble, add in the chorizo and onions. Brown all over for about 5-8 minutes. Add in the garlic + paprika + cayenne stir and cook for about another 2 minutes. Add in the potatoes and toss to coat. Add in the chicken broth and lemon juice, season with salt + pepper. Simmer for med-high heat for about 15-20 minutes, until the potatoes are fully cooked.

Remove 1/2 cup of potatoes from the soup and mash/blend them. Stir the mashed potatoes back into the soup with the kale + milk + manchego cheese. Cook until the kale has started to wilt a little for about 10 minutes.

Remove from heat and serve with some crusty bread.

Always Hungry,

Hannah

Spicy Potato Kale Bowls w/ Mustard Tahini Dressing

Categories Recipes6 Comments on Spicy Potato Kale Bowls w/ Mustard Tahini Dressing

I’ve been doing my best to keep up with a ‘meat-less Monday’. I personally find vegan/vegetarian meals boring, they never have that flavor that leaves you satisfied. I found this recipe from This Savory Vegan and I thought I would give it a try. You can never go wrong with potatoes and I was so happy with the way this meal turned out! I recommend this when you are in need of a filling & satisfied meat-less Monday meal.

Ingredients

  • 2 Large Potatoes, cut into bite sized pieces
  • 1/2 Yellow Onion, diced
  • 1 Jalapeño, diced
  • 1 Bell Pepper, diced
  • 1 TBSP Olive Oil
  • 1/2 TSP Paprika
  • 1/2 TSP Chili Powder
  • Salt & Pepper
  • 1/2 Cup Tahini
  • 2 TBSP Red Wine Vinegar
  • 2 TBSP Yellow Mustard
  • Lemon Juice
  • 1 TSP Oregano
  • 1/2 TSP Garlic Salt
  • Water as needed

Let’s Get Cooking

Preheat the oven to 425F and line a baking pan with aluminum/parchment

After dicing all the ingredients in a large bowl combine potatoes + onion + jalapeño + bell pepper + olive oil + paprika + chili powder. Stir to combine evenly.

Spread the mixture on a baking sheet, season with salt + pepper and bake for 25 min. Remove the pan, stir and cook for another 25 min/until the potatoes are soft

As the potatoes are cooking combine the tahini + red wine vinegar + yellow mustard + lemon juice + oregano + garlic salt and stir. I had to add about 2 TBSP of water afterwards to get it to a dressing consistency. Place in the fridge until all ingredients are ready.

Place the kale in a large bowl and add lemon juice. Stir for a minute and place in the fridge.

Once the potatoes are ready place them on top of the kale, add the dressing, and ENJOY!

I found this recipe easy to prep and easy to make a lot for the week.

Always Hungry,

Hannah