Under the Weather Soup with Crispy Kale

Under the Weather Soup with Crispy Kale – Candy Coated Culinista

I honestly can’t remember the last time I got a cold (knock on wood) and even now this hasn’t turned into a full blown cold yet and I’m thankful for that. I should have known my tonsillitis last week was perhaps a warning sign of things to come. So feeling a touch under the weather with a sore throat and slight cough, I had already picked up some soup essentials being preemptive. Now to make a new soup to help me feel better fast and nip whatever this in the bud.

Yield/Serving: 3-4
Prep Time: 5 min
Cook Time: approx. 2 hours
Difficulty level is: Easy

Ingredients
• 1 acorn squash, halved and seeded
• 1 large sweet potato, peeled and halved
• 1 large carrot, peeled
• Extra virgin olive oil
• 900 ml vegetable stock
• 1 cup water
• Salt to taste, if desired
• Black pepper to taste, if desired
• a knob of ginger, if desired
• a little turmeric, if desired
• 3 leaves of kale
• 1 tbsp extra virgin olive oil

Assembly
1. Preheat oven to 350°F.
2. Prepare squash, sweet potato and carrot and place in a roasting pan.
3. Cover in extra virgin olive oil and roast for one hour and forty minutes, turning vegetable over halfway through.
4. Once vegetables are done let cool for 30 minutes.
5. Peel away the squash skin and add to a Dutch oven along with the sweet potatoes chopped.
6. Chop carrots and add one cup of water to a blender along with the carrots and blend.
7. Then add to the Dutch oven along with the vegetable stock and let simmer for 10 minutes.
8. Using an immersion blender, blend until smooth and continue to simmer.
9. In a small frying pan, fry kale with a tablespoon of extra virgin olive oil and once crispy drain on a paper towel.
10. Laddle soup into a bowl and top with crispy kale and serve.

Please Enjoy

My thoughts
This is really a bare bones recipe for me. I honestly didn’t even add salt or pepper as I wasn’t feeling it and I wanted to keep this soup pure. You can also add ginger and turmeric if you want also. I saved that for my tea on the side personally. I even managed to not add onions and garlic as that might have muddied up the beautiful colour of the soup; which was sweet and simple. Blending the carrots prior to adding them to the Dutch oven really helped with the consistency of the soup and I’m very happy I did. This really took no effort which is perfect when your down for the count. Nap while the veggies roast and maybe 10 minutes on your feet actually tending to the soup. Perfect.

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Gluten-Free Lasagna Soup

Lasagna Soup – Candy Coated Culinista

You have guests coming over the weekend and you want to make something warm and comforting; but keeping yourself on a budget try this heart-warming soup.

Yield/Serving: 6-8
Prep Time: 10 min.
Cook Time: 45 min. to 1 hour
Difficulty level is: Easy

Ingredients
• 1 tbsp extra virgin olive oil
• 1 small onion, diced
• ½ lbs, ground beef
• ½ lbs, ground pork
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp dried oregano
• ½ tsp fried basil
• ½ tsp red chilli flakes
• 12 oz can of Crushed tomatoes
• 900 ml or vegetable broth
• 2 sprigs of basil leaves, chiffonade
• Handful of Italian parsley, torn
• 8 – 10 gluten-free lasagna noodles, broken
• ½ a link if pepperoni, sliced
• 1 cup fresh spinach
• 1 cup baby kale
• Mozzarella shredded, optional
• Parmesan cheese, optional
• Basil, to garnish

Assembly
1. Using a medium sized Dutch oven pour olive oil into pot and allow to heat up over medium-high heat.
2. Add onion and garlic and sauté until golden.
3. Place ground beef and pork in and cook until brown adding in sea salt, black pepper, oregano, basil, red chilli flakes.
4. Pour in the crushed tomatoes followed by the vegetable broth and bring to a boil and then reducing to simmer for 10 minutes.
5. Add in the pepperoni slices and lasagna noodles and let the mixture simmer for 25 minutes until cooked.
6. Add spinach and baby kale in the last 5 minutes of cooking.
7. Serve garnished with fresh basil and shredded mozzarella and parmesan cheese.

Tips
• Use canned whole tomatoes and blend quickly in a food processor if you are unable to find crushed tomatoes.
• When reheating add more vegetable broth.

Please Enjoy

My thoughts
I never thought of making a lasagna soup but I was craving lasagna and didn’t want to do all that work and well we are in the midst of an extreme cold weather warning. So this really hit the spot and everything came together very easily. My taste testers enjoyed and even left with some soup for home. This was surprisingly flavourful and such a great treat on a cold day. I actually made three recipes at once with the same ingredients more or less. I made my Italian Meatballs (a request for me to make), my skillet chicken pepperoni pizza and then the soup. I managed to make 3 recipes for under thirty-five dollars and had about thirteen servings; which was amazing. This was my first bigger meal prep as I don’t really like doing mass meals for the week and I had meals to carry me though some lunches and dinners; which freed up time for me to do things I enjoy like ice skating at night.

Christmas Dinner- Salad: Spinach & Bacon Salad

Christmas Dinner: Spinach & Bacon Salad – Candy Coated Culinista

A simple salad course to keep the Christmas dinner festivities running smoothly.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

From: Jamie Oliver’s Christmas Cookbook

Ingredients
• 6 thick cut slices of bacon
• Olive oil
• 2 heaping tablespoons pine nuts
• 12 x ½ ” thick slices of French baguette
• 6 medium pickled onions, and 2 tbsp liquor from the jar
• 2 tsp Dijon mustard
• Quality extra virgin olive oil
• 4 large handfuls of baby spinach
• 1 handful of seasonal salad leaves

Assembly
1. Slice bacon into lardons and put into a large frying pan over medium-high heat and fry.
2. Add pine nuts for a minute and scoop out with a slotted spoon leaving the bacon fat behind.
3. Toast the bread in the bacon fat until golden on both sides.
4. Finely slice pickled onions.
5. Using a large bowl mix the pickled onion liquor with the Dijon mustard, ¼ cup olive oil and a pinch of black pepper.
6. Wash and dry the spinach and add to bowl.
7. Add bacon, pine nuts and pickled onions and then toss.
8. Place the croutons (sliced baguette) in and serve.

Tips
• Add crumbled blue cheese or feta or matchstick apples or pears would work well.

Please Enjoy

My thoughts
Such a tasty simple salad and with preparing a full Christmas dinner this salad packs a punch without that much effort.

Lemony Kale

Lemony Kale - Candy Coated Culinista

Lemony Kale – Candy Coated Culinista

So good it doesn’t even need to be a side. This dish stands alone.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

From Canadian Living

Ingredients
• 1 ½ tbsp. extra virgin olive oil
• 1 ½ garlic cloves, sliced
• 3 cups torn and stemmed kale
• 1 tsp lemon juice
• ½ pinch of kosher salt
• ½ pinch of ground black pepper

Assembly
1. Over medium-high heat using a cast iron skillet cook garlic for about one minute.
2. Add in the kale and cook until wilted and dark green, for about 5 minutes.
3. Add in the lemon juice, salt & pepper and serve.

Tips

Please Enjoy

My thoughts
I have made this recipe twice already and even had the intention of sharing this; but I just couldn’t bring myself to save any. The citrusy-garlicky dressing was a beautiful accompaniment to the kale. I ate it just by itself and loved every bite.

Kale Caesar Salad

Kale Caesar Salad - Candy Coated Culinista

Kale Caesar Salad – Candy Coated Culinista

This twist on a Caesar salad is my new favourite way to enjoy Caesar salad. Robust and hearty kale being incorporated into this classic is delicious.

Yield/Serving: 2-4
Prep Time: 10 min.
Difficulty level is: Easy

Ingredients
• 1 head romaine lettuce, chopped
• 6 kale leaves, de-stemmed & chopped
• Spinach, big handful chopped
• 4 slices of bacon, cooked crispy & crumbled
• 2 cloves garlic, finely minced
• 3 anchovy fillets, finely chopped
• Caesar salad dressing
• 1/3 cup mozzarella cheese, shredded
• ¼ cup parmesan cheese
• 1 cup croutons

Assembly
1. Chop romaine, kale and spinach leaves and put into a bowl.
2. Using a frying pan, fry bacon until crispy and then crumble.
3. Using the same oil from the bacon, quickly fry the minced garlic and add to another bowl.
4. Finely chop the anchovies and add to the small bowl along with salad dressing and mix.
5. Shred mozzarella cheese and add to the bowl of lettuce along with parmesan cheese and croutons.
6. Mix well and serve.

Tips
• Make the dressing by hand if you like; but I decided not to as I had time restraints.
• Make into a chicken Caesar salad by adding grilled chicken breast into the salad.

Please Enjoy

My thoughts
This salad was enjoyed by my taste testers. I managed to turn people who claim to hate anchovy’s and kale into a lover. Granted the moment I mentioned there were whole anchovy fillets in the salad some stopped. My point was still proven and I arrested my case. I have made this salad three times already in 2 weeks; even once as a chicken Caesar salad.

K is for … Kale & Mango Smoothie

Kale Mango Smoothie - Cady Coated Culinista

Kale Mango Smoothie – Cady Coated Culinista

This is my first green smoothie! I was a little apprehensive in regards to how this would taste, as all my smoothies are fruit based and I haven’t introduced vegetables into them as of yet in such a main role.

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: less than a minute
Difficulty level is: Easy

Ingredients
• 1 packed cup, kale leaves, chopped
• ½ cup fresh pineapple, chopped
• 1 fresh mango, chopped
• ½ cup vanilla flavoured almond milk
• 8 ice cubes

Assembly
1. Combine all ingredients in a blender and blend until smooth.

Please Enjoy

My thoughts
This was surprisingly delicious. I’m not going to lie I can taste the kale. It’s hard to get all the kale to be blended up smoothly without little kale pieces or flecks being left behind when I am drinking it; but overall pretty good. I could taste the kale and the sweet and tart notes of the pineapple. The addition of almond milk to this smoothie was a great idea.

Sausage & Pepper Soup with Kale

Sausage & Pepper Soup with Kale - Candy Coated Culinista

Sausage & Pepper Soup with Kale – Candy Coated Culinista

When September rolls around Mother Nature can be so unpredictable. The mornings and nights are so cold and the mid-day is still summer weather; how is a person to dress? I find myself wearing a leather jacket to work to keep the chill off; but then when my work day is done I am walking home with my coat in my hand. This brought me to this recipe as I like the idea of sausage and peppers; yet I don’t really care for the actual dish at all. I thought since the nights are getting colder maybe I could invent a new dish from an old classic.

Yield/Serving: 4-6
Prep Time: 10 min.
Cook Time: 45 min.
Difficulty level is: Easy

Ingredients
• canola oil, for cooking
• 1 small red onion, medium chop
• 5 garlic cloves, finely chopped
• 1 medium yellow potato, peeled and cut into cubes
• 796 ml canned whole plum tomatoes
• 900 ml Beef stock
• 1 tbsp granulated sugar
• Salt, to taste
• Black pepper, to taste
• Canola oil, for cooking
• 4 mild Italian sausages, removed from the casings
• 1 ½ cup kale
• Green pepper, diced, to garnish

Assembly
1. Over medium high-heat pour canola oil in a pot along with onion and garlic and sauté until golden, about 5 minutes.
2. Add potato, tomatoes, beef stock, sugar, salt and pepper and bring to a boil.
3. Reduce heat and simmer for 30 minutes or until potatoes are cooked.
4. Using an immersion blender, puree until soup is smooth and continue to simmer.
5. In another pan pour canola oil over medium-high heat and cook the sausage until browned.
6. Add the sausage and kale into the soup and cook until kale is wilted.
7. Serve

Please Enjoy

My thoughts
So flavourful and easy to make and I finally got to use my new Cusinart Teal Enamel Dutch oven. I loved how the onions and garlic caramelized in the pot so fast. The addition of kale along with the crispness and crunch of the green pepper garnish made this whole dish come together. I even have leftovers to freeze for an even colder day.

B.K.T. (Bacon Kale & Tomato) Salad

B.K.T. (Bacon Kale & Tomato) Salad - Candy Coated Culinista

B.K.T. (Bacon Kale & Tomato) Salad – Candy Coated Culinista

This robust and flavourful salad is a tasty salad that I like to enjoy after those indulgent weekends.

Inspired from Salad Samurai

Yield/Serving: 2
Prep Time: 30 min.
Difficulty level is: Easy

Ingredients
Salad
• 5 slices bacon ( bacon)
• 1 bunch Kale
• 1 sprig green onion
• Generous handful of spinach
• Handful of grape tomatoes, halved
• 2 carrots, shredded
• ½ English cucumber, large dice
• Handful of Cranberries
• Handful of Walnuts
Dressing
• 4 tsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• Black pepper to taste

Assembly
1. Using a large frying pan, fry bacon until cooked.
2. Drain bacon on a paper towel and cut into pieces.
3. Strip the kale leaves and tear and dry and place in a large bowl.
4. Add in the spinach, tomato, carrots, cucumber, cranberries and walnuts in and mix.
5. In a medium size bowl vigorously whisk the dressing ingredients until emulsified.
6. Pour over salad and mix until coated.

Tips
• Substitute bacon with soy, tempeh or tofu bacon.

Please Enjoy

My thoughts
I love a good salad and this one is at the top of my list. Kale is a little on the chewy side, but I still enjoyed the flavour profile. Sweet, salty and contrasting textures and flavours. For once I was trying to find a bacon substitute and surprisingly I couldn’t find Tempeh, I don’t even know what it is really, so I added what I know and love bacon.

Kale, Radish & Carrot Sauté

Kale, Radish & Carrot Sauté - Candy Coated Culinista

Kale, Radish & Carrot Sauté – Candy Coated Culinista

Kale was left over from another recipe and I made a quick and tasty sauté.

Yield/Serving: 2 – 3
Prep Time: 5 min.
Difficulty level is: Easy

Ingredients
• 2 tbsp extra virgin olive oil
• 2 handfuls of kale, chopped
• 5 radish, sliced thinly
• 3 medium sized carrots, cut into match sticks
• 2 tbsp worcestershire sauce
• 1 tsp sea salt
• 1 tsp agave nectar

Assembly
1. Over medium-high heat, using a cast iron skillet pour in the extra virgin olive oil.
2. Add in the kale, radish and carrots.
3. Let the vegetable sauté for a few minutes and then add the worcestershire sauce, sea salt and agave nectar.
4. Continue to cook until vegetables are tender, but not soft.

Please Enjoy

My thoughts
I always find kale a little chewy, but still this was delicious, and I got to use some vegetables I usually don’t cook with.

Kale, Ham & Cheddar Quiche

Kale, Ham & Cheddar Quiche - Candy Coated Culinista

Kale, Ham & Cheddar Quiche – Candy Coated Culinista

For a ham lover I actually have prepared too much ham for Christmas dinner and surprisingly I couldn’t finish it all “Quelle Surprise”. I froze the leftovers and I chopped and cubed the ham thinking omelettes, but then I decided to make a quiche even though I’d be partaking alone as Mr. C. doesn’t care for Quiche.

Yield/Serving: 6-8
Prep Time: 1 hour
Cook Time: 45 min
Difficulty level is: Easy

Ingredients
Crust
• 1 ½ cups flour
• ¼ tsp sea salt
• 1 tsp sugar
• ½ cup (1 stick cold butter), cut into small pieces
• 4-5 tbsp ice water
Filing
• 1 ¼ cups kale
• ½ cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• ½ cup ham
• 4 eggs
• 2 cups light cream 20% fat
• 2 tsp salt
• 1/8 tsp nutmeg
• 1/8 tsp black pepper
• Pinch of cayenne pepper
• 1 ¼ cups sharp cheddar cheese, shredded

Assembly
Crust
1. Mix flour, salt and sugar and combine in a food processor.
2. Add cold butter and pulse until butter is pea sized.
3. Add 3 tbsp of ice water and pulse to combine. Continue and add 1 to 2 tablespoons of ice water one tablespoons at a time pulsing until the dough comes together. Don’t over mix.
4. Roll out dough to fit in a deep dish pie plate.
5. Wrap in plastic and chill for 1 hour.
6. After an hour has passed remove dough from the fridge and place into pie plate and crimp the edges.
7. Preheat oven to 450°F.
8. Bake the crust for 8–12 minutes, with pie weights or dried beans on the bottom. (Increase the cook time if your crust is thicker.
9. Allow to cool.
Filling
1. In a saucepan steam kale until it wilted and drain, squeeze and pat dry. (Make sure all the excess water has been removed from the kale)
2. Reduce the temperature in the oven to 425°F.
3. Using a frying pan sauté onions and garlic in the butter until translucent.
4. Add in ham and kale in the last two minutes of the sauté and then let cool for 5 minutes.
5. Add the kale and ham mixture to the pie crust.
6. In a bowl beat eggs, and then add cream, salt, nutmeg, pepper and cayenne and whisk until well combined.
7. Ladle the egg mixture over the filling and add sprinkle the shredded cheese on top.
8. Bake for 15 minutes at 425°F.
9. Lower the oven temperature once again to 350°F and bake for 20-25 minutes, or until a knife inserted in the centre comes out clean.
10. Let cool for 30 minutes to allow quiche to set.
11. Serve in wedges.

Tips
• Ensure your crust isn’t too thick. Thick enough to support the weight of the quiche but not too thick that the dough doesn’t cook through.
• Serve with a fresh salad or soup.

Please Enjoy

My thoughts
I took a piece for lunch and it tasted great. Mr. C. even said that smells good, granted he didn’t try any. He thought the kale would make it taste bad, but to me it tasted just like spinach just a little more robust in flavour. My twp complaints were I didn’t have a food processor to make this easier on myself and the dough was too thick; next time I will ensure I roll my dough out thinner.

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