Tag Archives: kale

Harvest Pie with Cabbage

harvest pie lippewalleniusThis is our Saturday dinner. We’d had burritos for lunch and thought a lighter dinner would do. Well, I do not know how light it turned in the end. I wanted to make a savory vegetarian pie with what I had in the fridge ,and not with any fancy foreign vegetables. The only foreign ingredient was feta cheese or ‘feta-like’ cheese.

First you need a pie crust. Make your own or get one in the store.  My pie crust recipe is here: 100 g butter, 2.5 dl flour, 2 tbsp cold water. Mix the cold butter and flour. Add the water little by little. Work into a smooth pastry dough.

Pin out the crust and place in a greased pie form and start making the filling. Turn the oven to 180 C.

Filling: one carrot, one onion, 1 one-clove garlic, one leaf of kale, some leaves of oregano, 2 dl shredded cabbage, 1.5 dl chopped swede (turnip), butter, salt and pepper; and 2 dl milk, 2 eggs and 100 g feta cheese.
Sauté all the vegetables in butter for 10 minutes, and pour them into the pie form. Crumble the cheese on top.  Beat the milk and eggs, and pour over the pie. Bake for 20 – 30 minutes until golden brown.

Enjoy with salad.


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#10 Greener SmoothieFruitie

This morning started with this juice – an even greener fruitie.
Kale, orange and coconut milk. Mixed it all together with a heavy duty blender and could actually enjoy drinking it with a straw.
We’ve had smoothies for breakfast almost every morning for a bit more than a year. Most mornings I add fresh ginger and we have not had any flues at all.


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#7 Super Lunch Salads on a Super Weekend

imageMy weekend has been full of super food, and the company has been super too! It had been quite a while, a month that is, since I’d spend some quality time with my sisters.

The weekend seemed to start on Thursday already thanks to an invitation to stay overnight in Helsinki. We had a cosy sauna evening and with a lovely meal: warm salad with sweet potato and zucchini and chia pudding with blueberries. A breakfast with no haste and a very short drive to work (15 min instead of the usual 50 min!). Come Friday afternoon, and a date with sis no. 2. Off we drove, east of Helsinki and time for another super food dish and a long talk at the fireplace. See yesterday’s post for our quinotto.

A good part of the Saturday was spent at the kitchen table. Reading the papers, coffee drinking, eating pancakes,  reading recipes and so on.  Then a nice stroll in the old town, some shopping and more coffee. A late lunch of the following:

Kale-avocado salad with roasted almonds

3 large kale  leaves, 1 dl unpeeled organic almonds, 2 avocados, one small red onion, juice of one lime, 8 cherry tomatoes, 1 dl Parmesan shavings, olive oil and herb vinaigrette (with rosemary, thyme and lemon)

Rinse and shred the kale. Place it in a salad bowl. Roast the almonds in a dry pan or in the oven.  Chop the onion and sauté in olive oil. You can also use it raw, but I prefer it cooked. Dice the avocados and sprinkle with half of the lime juice. Build the salad placing the avocado and the cooled and chopped almonds on the top. Add the Parmesan shavings and sprinkle with olive oil. Serve with herb vinaigrette. If you like, and if your quests are very hungry serve also some freshly baked  bread or croutons.

As a teenager, I dreamt of living in an old house with a large kitchen where I would spend time with the family and friends. Cooking, baking, talking, entertaining guests … I realise that this is where I am today. A dream come true.


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#6 Quinotto of Kale, Spinach and Bell Pepper

imageThis is absolutely delish and aother gorgeous recipe found in ELLE mat & vin and pimp,ed according to what’s in the pantry. This pot is full of protein and oh so very tasty.

For three persons you need:

A small red onion, olive or coconut oil, 3 dl cooked quinoa, 0.5 l water or vegetable stock, 2 large kale leafs, a large red pepper, 75 g baby spinach, salt and pepper, 1.5 dl grated Parmesan

Set the oven to 200 C. Cut the pepper into four pieces and roast for ten minutes. Put it in a plastic bag, let cool and peel the skin. Cut it into smaller pieces.

Chop the onion and sauté in oil. Add the quinoa and the liquid. Rinse and chop the kale, and add to the pot. Cover with a lid and let simmer for 15 minutes. I use a tagine pot that simmers on a very low heat.

Add the spinach and the pepper, and salt and pepper for taste. Simmer for 5 minutes. Add the Parmesan saving some for the table. Let the Parmesan melt and then your quinotto is ready to be served.

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Chicken-Vegetable Soup

The plans of chicken soup with gnocchi changed into a soup without gnocchi. Two first days without pasta and the last servings with spaghetti.

My inspiration is The Cozy Apron on Pinterest and this is a modification.

For 10 portions you will need

400 g chicken with bones, 2 onions, 2 carrots, 2 parsnips,  2,5 dl butternut squash, 1 l of chicken stock, 2 l water, 2 bay leaves, 2 twigs of thyme and oregon, 1 cup of shredded kale, 4 cloves of garlic, a chunk of Parmesan rind,  2 handfuls of parsley

Chop the onions, carrot and garlic, sate in butter. Add the chicken and 1 l water. Cook on low heat for 20-30 minutes and set a side to cool.

Cut the vegetables into small cubes. Heat the chicken stock, bay leaves and herbs.  Chop the garlic and add it and the vegetables to the stock, cook for 25 minutes.

Chop the  chicken and add to the soup with the shredded kale. Cook for 5 min. Spoon out the Parmesan rind. Add the parsley and serve with grated Parmesan and country bread..

I added cooked spaghetti and tomato purée to the last servings.

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Boston Butt BBQ and Green Beans

Summer heat has finally reached us here in Finland. It is time for barbecue although we still do not yet have a grill in the house. I prepared this on gas stove and went back to Nebraska in my mind when miIMG_3803xing the BBQ sauce. That is where I learnt it, I have no exact measures and it is a bit different every time.

This is what you need four four servings:

ca 600 g Boston butt aka pork shoulder cut into four steaks, salt and pepper, two handfuls of chopped kale

BBQ sauce: 1/2 dl coke, 1/2 dl tomato ketchup, 2 tbsp olive oil, 1 tbsp HP sauce, a couple of turns of black pepper, salt, a handful of chopped chives

600 g green beans

Start with the sauce.

Mix all the ingredients and put the sauce into a large dish. Let the pork marinate in the sauce for an hour or so.

Wipe the marinade and roast the steaks on a hot pan, flip over and turn the heat down once you have a nice colour on both sides. Add the BBQ sauce and the chopped kale. Put the lid on and let stay on medium heat for ten to fifteen minutes depending on the thickness.

Boil water for the beans. Clean the beans. Add salt and the beans and cook til done. Pour out the water. Put the beans into the pan with the pork and heat up.

If you do have a grill, precook the beans and turn them on the grill just as the pork is getting ready. Brush the marinade on the pork as you grill it.

Hmm, what to do with the kale on the grill? I haven’t tried grilling it. Let me know if you have?



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Morning Smoothies

Green smoothies are really giving energy for the whole morning. I do not get hungry before lunch and replace 10 am coffee with herbal tea on most days. Now I wonder when the effects start showing elsewhere.

This is my smoothie menu from last week. You need to add 1 a 1.5 dl water to each recipe.
#1 half a cup of black currants, 1 celery stalk, 10 cm cucumber, 3 kale leaves
#2 celery stalk, 10 cm cucumber, three leaves of kale, 2 apples
#3 handful of lemon balm, 1 orange, 2 apples
#4 plain freshly pressed apple juice of red apples
#5 three kale leaves, 1 cup of blueberries and two small apples
#6 three kale leaves, 1 orange, 1 apple

The beauty of these smoothies are that they are almost 100% own produce. My kale is finally growing well thanks to a gardening tip to put ashes on the bed to keep the snails away.

Have a wonderful week!









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September 8, 2014 · 07:48

Zucchini-Mozzarella Bake with Kale Chips

My nieces were over for dinner week and brought us a huge zucchini. I’ve made three different meals and a couple of lunches of it. Today I used the last bits and this is what I prepared:


Zucchini-mozzarella bake for two

15 cm long piece of a large zucchini, cut into 12 thin slices
125 g mozzarella, cut into thin slices
Olive oil, salt and pepper
1 dl creme fraiche, 2 tbsp tomato pure, thyme and oregano
3 tbsp finely grated Parmesan.
1 tbsp pine nuts

Fry the zucchini slices in olive oil.
Mix together the tomato pure, creme fraiche and herbs.
Grease a small oven pan and pile layers of zucchini, mozzarella and tomato-creme fraiche sauce. Top with zucchini and sprinkle with Parmesan. Put some pine nuts on the top.
Bake in 180 C for 20 minutes.

Kale chips for two
4 kale leaves, 1 tbsp Parmesan, 1 tbsp olive oil
Shred 4 kale leaves and put on baking paper on an oven pan,
Sprinkle thinly with olive oil and and Parmesan.
Bake in 180 C for 10 minutes.

The dish is quite filling and plenty as dinner for two. For four persons it makes a good starter.

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Pizza Bianca

These are my versiona of pizza bianca ie pizza with no tomato sauce.

This is the recipe for my best pizza bottom. It makes a thin and crisp pizza, pizza as Romans like it although my pizzas do not compete in the same category with the real Italains’. Pizza bottom of many Italian recipes require two days. You make the dough the first day, rest it in the fridge and make it the next day. I might try one of them one day but it’ll have wait.

Until today my understanding of pizza bianca was it being pizza without tomato sauce. Now I’ve done some light research and have learnt that it originates in Rome and that it was invented because the bakers needed to bake something in their ovens still too hot for bread baking. Some pizza bianca recipes state that rosemary and olive oil are the only toppings while others include also potatoes.

I had my Roman pizza bianca this July at Bir&Fud with potatoes, mozzarella and rosemary. The place – bar, restaurant, brewery – in Trastavere is definitely worth checking out both by pizza and beer lovers and also by gourmands. We had our pizzas in the bar and it’s best to make a reservation if you wish to be seated inside at a table. http://www.birandfud.it

This makes one round pizza.
1,5 dl water, 2 tsp dried yeast, 1 tsp salt, 3-4 dl durum wheat, 1,5 tbsp olive oil

Measure the water into a bowl. Mix the yeast into half a decilitre flour and mix in. Add the salt and most of the flour mixing with a fork. Take the dough into your hands and work it on the table. Make a small hole in the middle and pour in the olive oil. Work to a smooth dough that does not stick to your fingers. Let rest covered for at least half an hour.

The first filling is more delicate, the second stronger with the kale and garlic taste but with mildness from mozzarella.

Filling #1
3 pear tomatoes, half of a small zucchini, one garlic clove, 2 dl grated Parmesan, small handful of rocket and rocket flowers, olive oil

Slice the tomatoes and zucchini. Roll out the dough into one round pizza. Sprinkle the pizza with olive oil. Put the topping ingredients on the pizza and sprinkle on some more oil. Bake in 225 C for 12 minutes.

Filling #2
4 kale leaves, 5 pear tomatoes, one mozzarella (125 g), 1,5 dl grated Parmesan, 3 garlic cloves, olive oil

Chop the kale and slice the tomatoes and garlic. Put the topping on and sprinkle on some olive oil. Bake in 225 C for 12 minutes.






My pizza bianca is here. I think it looks rather dry but it is delicious – believe me













The following pictures are taken at Bir&Fud. Note the fine bar with artisan beer on tap (birra aritgani).

rooma ja arezzo 2014 523 rooma ja arezzo 2014 525 rooma ja arezzo 2014 528

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Christmas Pizza

Now after three days of traditional Christmas goodies it is time for some untraditional Christmas food. Pizza time!
Although, I remember a special Christmas in the early 80’s when we enjoyed Valentino’s extra delicious pizzas from Lincoln, Nebraska!

Our pizza today has a topping of sautéed kale and red onions, Parma ham, blue cheese and grated Parmesan. Yummy!
Kale goes incredibly well with the ham and gives that tiny special taste. Thanks for the tip recept.nu!

Here you have my best recipe for pizza bottom. This makes two thin and round pizzas:
2,5 dl water, a sachet of dried yeast, 6 dl flour and 2 tbsp olive oil.
I spread some tomato sauce and olive oil on the bottoms, and then put the toppings on. Bake in 220-250 C for about 12 min.




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