Tag Archives: kale

Mustard Pomegranate and Kale Quinoa with Honey and Lemon Seared Lamb

I was going to post this later this afternoon, but I happened to find myself in a conversation with my girlfriend about lamb back straps (as you do). She was on her way to buying them and I was in the midst of creating this post. So, it seemed only fitting to hurry along and post it this morning, in the hope of not only adding to her (no doubt already amazing) dinner but to any of you who are out there deciding what to make tonight. . .

If you’re not a fan of Kale or are having trouble finding it, it can be inter changed with Tuscan Cabbage, Spinach or even Green Beans. Enjoy! xx

Mustard Pomegranate and Kale Quinoa
Inspired by Green Kitchen Stories


Ingredients
1 cup quinoa
1 tbsp olive oil
1 tsp olive oil
2 shallots finely diced
zest and juice of 1 lemon
2 tbsp English mustard
4 large kale leaves, center ribs and stems removed, finely chopped and blanched
1/3 cup dried cranberries
¼ cup toasted pecans
pomegranate seeds

Directions
Cook quinoa as per instructions on pack, add chicken stock for flavor. Allow to cool once cooked

In the meantime in a small frying pan heat 1 tsp olive oil and saute shallots for approx 5 minutes or until slightly charred.

In a small bowl combine 1 tablespoon olive oil, mustard, lemon juice and zest, whisk together.

In a medium sized serving bowl combine quinoa, shallots, kale, cranberries, pomegranate seeds and drizzles with dressing. mix together well and top with toasted pecans.
TIP
To effectively remove pomegranate seeds, cut pomegranate in half, hold over bowl and with a wooden spoon begin tapping the flat side section of the pomegranate. At first nothing will happen, but persist and eventually the seeds will start trickling down.
TIP
To see exactly how to prepare kale leaves head right this way

Honey and Lemon Seared Lamb with Pomegranates and Mint
Recipe by Mummyknows


Ingredients
400g Lamb Back Strap
1 tablespoon olive oil
1 shallot finely diced
Juice and zest of 1 lemon
1 teaspoon honey
few sprigs of thyme
1 clove garlic minced
handful mint
pomegranate seeds

Directions
In a small bowl whisk together lemon juice, zest, honey, garlic and thyme leaves.

Marinate lamb in mixture from for 10 minutes up to an hour.

In a medium size frying pan heat 1 tablespoon olive oil and saute shallots. After 1 minute add lamb and sear over high heat. Turn occasionally and gradually add any left over marinate, cook until golden on the outside and pink on the inside (should only take a few minutes).

Serve lamb topped with shallots and sprinkled with pomegranate seeds and mint.

Roast Chicken – A Right of Passage



It wasn’t until I made this dish that I realized cooking a roast chicken is somewhat of a right of passage. To say the smell of roast lemon chicken wafting through our living room reminded me of my mothers Friday night chicken would be an understatement. More than that, it was a feeling of being home. When we finally sat to eat, my husband turned to me and said, not only have you made your first roast chicken, but it’s delicious. And I knew right then it was my right of passage. Not quite a whole chicken, not quite entirely cleaned by yours truly, but a roast chicken none the less.

The idea to roast chicken came about when I stumbled upon Rosie Huntington Whiteley’s recipe for Roast Lemon Chicken with brown rice and kale. Not only a good excuse to do a post on Rosie but a delicious way to incorporate Kale into our meal. You see, ever since I made Kale Salad for my French Fry loving husband, it’s become his number one request in the kitchen. Strange, I know. However well this leafy green super food had been disguised, drenched in vinaigrette and sprinkled with pita crisps, even a self proclaimed health fanatic like myself needed a break from it. Inspired by Rosie, kale was on the menu once again. And if you happen to be familiar with Rosie Huntington Whiteley’s body / beauty / style, you too may want to eat what she’s eating.

I’ve adjusted her recipe, adding pomegranates for a burst of colour, vinaigrette for extra flavor and pita crisps for hubby xx



Above Pics  Rosie Huntington Whiteley Via Just Jared / Tumblr

Roast Chicken with Kale and Brown Rice

Inspired by Rosie Huntington Whiteley’s Roast Lemon Chicken From The Clean and Lean Diet Book


Ingredients

1 medium chicken (or 2 whole chicken breasts)
1 lemon cut into wedges
2 garlic cloves thinly sliced
sea salt and pepper
1 tablespoon olive oil
3/4 cup brown rice
chicken stock to taste
Big bunch of kale shredded
1/2 avocado chopped
1/2 pomegranate

Vinaigrette
2 tablespoons olive oil
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon vegan mayonnaise
1 teaspoon lemon zest
1 teaspoon lemon juice

Directions

Preheat the oven to 190c. Begin by cleaning your chicken (or asking your butcher to).

In a baking dish or pan, slice 3 even slits in each section of chicken and stuff with lemon and garlic, then place remaining lemon and garlic on and around chicken. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Trickle a small amount of water on to the base of your pan so that it only just covers the surface. Roast chicken for approx 1 and 1/4 hours or until chicken has browned.

In the meantime, cook brown rice as per packet adding a teaspoon of chicken stock to taste.

Line a baking tray with baking paper and scatter pita crisp over tray, spray with olive oil and toast in oven for approx 5 minutes or until golden, then set aside.

Blanch the kale for a couple of minutes, rinse under cold water, dry (in a lettuce spinner if you have time) and pile into a large serving dish. In a small mixing bowl combine all the  vinaigrette ingredients and pour over the kale letting it soak in all the flavor for approx 5 minutes prior to serving.

Once cooked serve the chicken alongside a portion of brown rice topped with kale, chopped avocado and a sprinkling of pomegranate seeds. Serve the pita crisps in a small dish beside it. xx

Kale, the super Super Food

 

Kale pita bread salad with lemon poppy seed vinaigrette

When I came across this recipe for the Super Food of the moment, Kale, I was for lack of better words, super excited. Simply a delicious way to consume the highly talked about dark leafy green. Kale does wonders for your skin, your complexion, helps combat the aging process, is loaded with nutrition and filled with vitamins and minerals. What’s not to love? Well it doesn’t exactly scream buy me, try me, when you past it at the grocer, but with this recipe in mind you may just give it a shot. . .

I replaced the crunchy croutons in the original recipe with lightly sprayed oven toasted pita crisps to make it that little bit healthier, and replaced the regular mayonnaise for an alternative vegan sunflower mayonnaise.

Ingredients

Salad
4 cups kale
2 cups toasted pita crisps (cut into triangles spray with olive oil and lightly toast in oven)
2 tablespoons sunflower seeds dry fried
1/4 cup pomegranate seeds

Dressing
3 tablespoons olive oil
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon vegan mayonnaise
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon sea salt
1 tablespoon black sesame seeds

Directions

Blanch the kale for a couple of minutes, rinse under cold water, dry (in a lettuce spinner if you have time) and pile into a large serving dish. Mix all the dressing ingredients together and then pour over the kale letting it soak in all the flavor. Add the pomegranates, sunflower seeds and pita crisps and toss together. Voila, you have a beautiful kale salad!

Recipe adapted from Food52 by Foodyear