Farah's Indian Kale

Our previous post promised Kale, and being women of our word, we're here today to deliver...

How much do you love Modern Family?  Here's my fave foodie scene, from an episode last season:

Cam: Hey Daddy!  How was the Farmers Market?

Mitchell: Well it was great, but guess what the new spinach is?

Cam: Umm, radicchio?

Mitchell: Kale.

Cam: Nooooo!

Mitchell: I know, I was just as blown away as you are.  I see kale as more of a garnish or buffet decor; I don't see it anchoring a meal.

Sorry, Cam and Mitch, much as we love you, we disagree.  We are indebted to our dear friend, Farah Kapoor, pictured here with her handsome (and surprisingly trim, given the food that comes his way) husband.  She taught us new way to prepare kale, which we recently learned was bursting with Vitamin C.   Farah has graced these pages before.

She introduced us to Malaysian food, shared her recipes for saffron chicken, and jalapeno pakoras and has hosted us on numerous occasions.  So we are delighted to tap her again for her newly developed Indian Kale recipe.  Even my teenage daughter, who claims to loathe kale, gobbled this up, so it is definitely joining the rotation in our house.

14 ounces chopped up and washed kale
2 tbsp oil
1 tsp cumin seeds
1 tsp cumin powder
1 tbsp coriander powder
1 tsp chili powder
1 tsp chili flakes
1 tsp turmeric powder
1 onion diced
2 shallots diced
2 cloves garlic minced
1 tbsp Garlic finishing butter (optional)
1/2 cup chicken or vegetable stock
Salt to taste

1. To the oil add the onions garlic and shallots and fry till translucent.

2. Add the dry spices and sauté until fragrant.

3. Add kale and stock and just keep turning the kale until all the spices are distributed and the kale has wilted. If more liquid is needed add a little more water.

4. The kale needs to be wilted and the stalks a little crunchy.  This takes 5-10 minutes tops

5.  Remove from heat and add some finishing butter if you like.

6.  Garnish with a handful of chopped cilantro and fried shallots.

Cold-Busters - Winter Produce that Packs a Punch!

Kiwi Fruit are a First-Rate Source of Vitamin C

I'm beginning to think that I'm in the minority.  Am I the only person who thought that oranges and citrus fruit were the best source of vitamin C to be found at this time of year? That's what my mom always told me during cold and flu season; Eat plenty of oranges!

Blood oranges are almost over

While this is not incorrect, it's not exactly right either...  

Although these fruits are a pretty good source of vitamin C, green veggies knock the socks off citrus fruits any day. 

If you're trying to stave off the coughs and colds so prevalent at this time of year and are in need of a vitamin C fix then the first place to go is your produce merchant for sure.  You're better off, however, stuffing your shopping basket with armloads of fresh greens (bell peppers, brussels sprouts and kale for example) than citrus fruit. 

If you just can't stomach those greens, then try fresh papaya or strawberries -- both these two fruits pack a serious vitamin C punch, according to Butch at Iovines Brothers Produce in Reading Terminal Market.

We polled a number of readers on our FB page and were surprised by the results.  Nearly 50% of those who answered did get it right, picking strawberries, bell peppers and papaya as the top three sources of vitamin C.  It's nice to know that we have such a well educated reading public ;)

Inspired by this post?  Looking for neat ways to serve up a healthy dose of vitamin C?  Here are three kick ass recipes for you:

1. Butch's Signature Winter Salad

2. Rick Nichol's Pan-Fried Baby Brussels

3. Our friend Farah's Indian Kale recipe...this to follow in our next post!

Sneaky Cauliflower Puree

Carnivores are we -- preferring a bloody steak or slab of fish to a side of greens.  But, in keeping with our New Year's Resolution # 7, to explore new ways to EAT MORE VEGGIES, we feel compelled to share this naughty (since calorific) but nice (it's oh so delicious, we guarantee) way of preparing the common cauliflower.

We've called this dish "Sneaky Cauliflower Puree" because you can sneak this under the noses of even the most conservative of eaters, by passing it off as mashed potatoes...Even children who profess to be veggie haters will go wild for this pureed concoction.  

Another bonus of this dish is that it's good if you're on a low carb diet or just trying to shake off those few extra pounds after the Holidays, as Marcy (inventor of this dish) points out:  "It's fabulous and you really can't tell that it's not potatoes!'

Best of all, cauliflowers are as beneficial as broccoli when it comes to their health benefits.  Both these vegetables belong to the family known as cruciferous veggies. These veggies are good for you because they are high in vitamin C and soluble fibre and contain multiple nutrients with alleged anti-cancer properties.

Marcy's Buttery Cauliflower Puree

2 small heads of cauliflower (approx 4lbs) broken into small florets
3 Tbs butter
3 Tbs flour
3/4 cup heavy cream or evaporated milk
1tsp salt + 3/4 tsp salt
pinch ground nutmeg
pinch cayenne
1 egg
2 Tbs parsley
3 Tbs grated parmesan (optional)

Cook the cauliflower in boiling salted water for approximately 15 minutes or til tender.  Drain well.

Melt butter in small saucepan over medium heat.  Sprinkle flour over, whisk in until combined.  Cook over medium heat for a minute or two, then whisk in cream, salt, nutmeg and cayenne.  Remove from heat.

Transfer cauliflower and cream mixture to food processor and puree in batches, add egg and pulse until smooth.  Add parsley and parmesan.

Bake in greased 2 1/2 qt baking dish for about 30 minutes at 350.  Let cauliflower stand for 10 mins before serving (the puree becomes red hot and retains heat when baked, so let it cool a while to be on the safe side.)