Kale Recipes from Regretsy.com


I came across some recipes on regretsy.com that look yummy.
(originally posted by unholyghost2003:
Kale Brie and Mushrooms

1/2 cup grated Parmesan cheese
2 baking potatoes cubed
4 cups chopped kale
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 1/2 pounds mushrooms (I prefer portabellas)
3 cloves garlic, chopped
1/2 cup marsala or cooking wine
1 cup heavy cream
8 ounces ripe brie cheese take off the rind and cut into cubes
Bring a pot of water to a boil, salt it, cook the potatoes until tender add the kale, cook another couple min, drain. Sauté the mushrooms in the oil and butter add the garlic cook until softened, add the wine, cook down a bit. Add the cream and cook until the cream warms, add the cheeses and cook until all melty, Fold in the kale and potatoes.
Serve with crusty bread.

Kale and Leek Soup (posted by FairlyWryd, who stole it from Cait Johnson’s Witch in the Kitchen)


2 tablespoons butter
3 leeks (white parts only), thinly sliced
1 garlic clove, chopped
8 cups vegetable broth (I make up this Vegetable Broth recipe or similar and freeze until needed)
2 cups kale, chopped

1. Heat the butter in a large soup or casserole pot. Add the leeks and garlic and saute until golden.

2. Add the vegetable broth and bring to the boil.

3. Simmer and cover until the leeks are tender (around 15 minutes) before adding the kale.

4. Stir and simmer until the kale is tender, and serve with fresh bread.

Got these from this link: http://www.regretsy.com/2011/05/20/retraction/


2011 in review


The WordPress.com stats helper monkeys prepared a 2011 annual report for this blog.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 3,500 times in 2011. If it were a cable car, it would take about 58 trips to carry that many people.

Click here to see the complete report.

Frozen Hot Chocolate


I love cold slushy drinks in the winter.  Not sure why, but if you’re like me, you’ll love this concoction!

1/2 cup chocolate syrup (personal note: do NOT use the lite choc syrup, it’s almost bitter)

1 c fat free evaporated milk

1/2 tsp vanilla extract

3 cups ice cubes

Garnish: whipped topping and/or dark chocolate shavings


Combine the syrup, milk, vanilla and ice in a blender until smooth.

Pour into glasses and garnish if desired.

To make

  • Mexican Hot Chocolate, add 1/4 tsp cinnamon.
  • Peppermint Hot Chocolate, substitute 1/4 tsp mint extract for the vanilla.  (I would probably just add it in addition to the vanilla!)



Chicken with Shallots & balsamic vinegar


If you’ve never cooked with balsamic vinegar before, do not be intimidated by the smell.  It mellows out beautifully.

4 5oz boneless skinless chicken breasts

2 T flour

1/4 t kosher salt


2 t olive oil

1/2 cup shallots, chopped

1 c chicken broth

2 T balsamic vinegar

1/2 t dried thyme

1 T butter


Coat chicken breasts with a mixture of flour, kosher salt, and a dash of pepper.  Heat olive oil in a large nonstick skillet.  Add chicken and cook, turning once, 7 minutes or until golden brown and cooked through.  Remove chicken to a plate and cover to keep warm.  Add shallots to pan and saute until lightly browned.  Add chicken broth, vinegar, and thyme.  Bring to a boil and cook, stirring often, until shallots are tender and sauce is syrupy (about 4 minutes).  Stir in butter.  Remove pan from heat.  Plate chicken, and cover with sauce.


From Woman’s Day September 2010.

Lemon Tarragon Chicken (gluten free!!)


In the past two or three months, I have diagnosed myself with Celiac Disease. While I normally am not for diagnosing yourself, you are forced to do so when your drs won’t cooperate with you. (I think the fact that I am uninsured had a lot to do with it). They were too busy thinking I had cholera, or performing unnecessary surgery. Yes, both of those have happened. Anyhoo, I think I have celiac disease. Which means I cannot consume wheat, rye, barley or related grains. For the rest of my life. So I’m having to learn all over how to cook. Can’t thicken soups or make gravies with regular flour. Can’t use beefy onion soup mix to season things. Below is my first attempt at an actual GF recipe, as opposed to me just throwing stuff together. It sounds really good and I can’t wait to try it!

(From Wheat-Free Recipes and Menus by Carol Fenster, PhD.)

1 T canola oil
4 boneless skinless chicken breast halves
1 c fresh mushrooms, trimmed and halved
1 garlic clove, minced
1.5 t dried tarragon
.5 t ground black pepper
1 (14.5 oz) can low sodium GF chicken broth
2 T cornstarch
2 T GF light sour cream or sour cream alternative
1 t grated lemon zest
4 c cooked purchased GF pasta (noodles or penne)
2 T chopped fresh parsley for garnish

Heat the oil in a large heavy skillet over medium high heat. Add the chicken, mushrooms, garlic, tarragon, and pepper. Cook, uncovered for 15 minutes, or until the chicken is no longer pink, turning once. With a slotted spoon, transfer the chicken and mushrooms to a platter and set aside.

Combine 2 T of broth with the cornstarch in a small bowl. Add the cornstarch mixture and remaining broth to the skillet and cook, stirring, over medium high heat until thickened and bubbly.

Remove about 1/2 cup of the mixture and stir it into the sour cream. (if you use sour cream alternative, you may need to whisk it into the mixture or put it in a blender to fully incorporate it.) Return the sour cream mixture to the skillet along with the chicken and mushrooms. Stir in the lemon zest. Heat to serving temperature but do not boil. Serve over the hot cooked noodles and garnish with the parsley.

Goat Cheese Stuffed Chicken Breasts


This recipe is from the Williams Sonoma Bride & Groom Cookbook.


4 skinless boneless chicken breast halves

kosher salt and pepper

2 oz fresh goat cheese

4 thin slices prosciutto

8 fresh sage leave

2 cups flour

2 eggs, lightly beaten with 2 Tbsp water

2 cups bread crumbs

1/4 c olive oil as needed


Season the chicken breasts with salt and pepper on both sides.  Use a boning knife to cut a horizontal incision into each breast, without cutting the breasts in half, creating a pocket for stuffing.

Place each chicken breast between 2 pieces of parchment paper.  Pound lightly with a mallet or small frying pan, until each breast is about 3/4 inch thick.  When all the breasts have been pounded, rub each piece lightly all over with a little oil.

Stuff each pocket with about 1 1/2 Tbsp of the goat cheese, spreading evenly then follow with 1 slice of prosciutto, and 2 sage leave.

Arrange a plate with the flour, a bowl with the eggs, and a plate with  the bread crumbs on a work surface.  Dredge each stuffed breast in the flour, shaking off the excess.  Dip it into the beaten egg mixture, then dredge in the bread crumbs.

Heat 2 Tbsp of the oil in a large saute pan over medium heat.  When the oil is hot, but not smoking, add 2 of the chicken breasts to the pan.  Do not overlap the pieces, or the breasts will cook unevenly.  Cook for 1 minute, then lower the heat to low and continue to cook for 2 minutes more.  Using tongs, carefully turn the breasts and cook until golden on the second side and just becoming firm to the touch, about 2 minutes.

Transfer the chicken breasts to a plate and tent with foil to keep warm while you cook the others in the same was, adding more oil to the pan as needed.  Serve at once.

Great Iced Coffee (a how to)


I love coffee, iced or hot.  But I hate paying 5 bucks (or more) for a gourmet cuppa coffee.  Here’s how I make my own iced coffee.  (You can also use the final product in warm coffee, just heat it up in the microwave or on the stove.)

You need:

A french press (or 2 large bowls, a fine mesh strainer and some big filters. But it is worth the price to get the french press, much easier and not as messy).

1 cup coarse ground coffee (either use your own grinder or grind it at the store.  Using pre ground coffee will mean your coffee will be crunchy)

1 qt cold fresh water

Bamboo skewer, long plastic spoon, or a chop stick

1 qt container to store in the fridge

some time


I will write these instructions for using a french press, since it is easier.  The amounts will not vary if using the bowls. Put a qt of water in your french press (it will come up to the bottom of the band around the top). Add the ground coffee.  Stir with a bamboo skewer, (do NOT use metal, it will eventually crack the french press). Put on the cover, but do not plunge.  Allow to sit over night.  Gently plunge the coffee, and pour into the storage container (I use a rubbermaid one that fits in the door of the fridge).

To mix up some coffee, add equal parts coffee and milk in a mug, flavor and sweeten as desired.  To make hot coffee, mix equal parts water and coffee, heat as desired, then sweeten and add cream.  I use about 4 oz coffee and 4 oz milk, but play around with the ratios and see what suits your taste.  I usually add some sugar free vanilla torani syrup.  This is a great way to use flavored coffees, since the long brewing time really develops the flavor.


This method of brewing also reduces the acidity and the caffeine content of the coffee.