Apple picking coinciding with back to school required apple lunchbox snacks. I saw this muffin recipe in a Canadian Parent magazine and had everything on hand so we made muffins. This is a versatile muffin because it isn’t very sweet and it can be for breakfast, snack or paired with a savoury meal.
This side dish to delicious. Even if you don’t like kale just try it once I guarantee you will like it here. I know at least two people that do not like kale, don’t eat kale, but love this. I didn’t get a picture of it plated because I took this to a friends house for dinner.
This is not a low cal recipe. It is a hearty stick to your ribs winter dish. We only make it about twice in a year for a treat, though it is so good I could eat it every week.
You will need:
about 2 lbs potatoes
1 bunch kale
2 cups finely diced onion or leeks thinly sliced (I use Vidalia sweet onion or leeks)
1/2 to 1 cup half-&-half (10% cream) (start out with 1/2 cup and add more as needed)
1/2 to 1 cup milk (start out with 1/2 cup and add more as needed)
1/2 to 1 cup grated while medium or old cheddar, you want flavour here ( I use Balderson’s)
Boil potatoes in slightly salted water until soft and then drain. once drained well, mash.
While the potatoes are cooking boil another large pot of water and cook the kale for about 5 minutes. It doesn’t get fully cooked at this stage as it will get finished in the oven later. One it is cool enough to handle chop it finely, just run the knife through it several times, it doesn’t have to be pretty.
In another small pot melt butter and cook onions with a sprinkle of salt until they are very soft and translucent.
Mix cooked onion mixture into the mashed potato. Add cooked chopped kale, cream and milk (be slow with adding the milk & cream so you don’t make it to runny. It should be very creamy but not watery. I add 1/2 of cup of each at first and add more as required to get the consistency as I want it. How much you add will depend on the potatoes you use and the moisture content. Mash all together, add salt to taste. I usually toss in 1/4-1/2 cup of grated cheese and mix it through as well, for extra cheesy flavour.
Place mashed mixture in baking dish or casserole dish and sprinkle top with grated cheese and bake at 350F until cheese is melted and top is lightly browned, about 20-30 minutes.
Cheesy warm creamy mashed potato flecked with little bits of green. Delicious!
Adapted from: The Green Door Restaurant Vegetarian Cookbook.
Reposting this as WordPress seems to have lost my original post and I am looking for the recipe!
Watching an episode of Madeline made us decide on quiche for supper. Probably not the one they had at Le Hotel Riche, but I had all of the ingredients in the fridge so we just made this one up. The chives were added because we had alot growing in the garden and Evie has been desperate to go cut some and carry them in her basket, so we added chives!
I didn’t have time to make the pastry so I just used a frozen store bought one.
Preheat oven to 350F. You will need:
1 cup milk
1 & 1/2 cups grated cheese, I used half mozzarella & half cheddar)
3-4 strips bacon, chopped and fried to well done
1-2 tbsp chopped chives
1/4 tsp salt
1/8 tsp pepper
whisk eggs with milk and add other ingredients, stir to combine. Pour into pie shell and bake for about 40 minutes until done.