Kale Soup

My Inlaws gave me a recipe book for my birthday called Eat Beautiful. It is written by Wendy Rowe, a world renowned beauty expert, well known as the Artistic Director for Burberry makeup. I love everything about this book. Not only is it informative and have beautifully styled images that make your mouth water, but the chapters are very organized, by season. Each season lays out a glossary of the foods and ingredients used within the season's recipes and specifies the health benefits for your skin, inside and out. It is a clever and simple way of understanding what is good for you and how it is good for, whilst providing great tasty recipes using the foods that are best.

I picked five recipes from this book and bought all the ingredients to make five new recipes this week. I thought I would share with you the Kale soup which we tried out last night. I found it to be absolutely delicious. I have to admit, Zach was not a fan, but he is also not really a veggie fan in general. I did forget the leeks in this recipe, (whoops!) because I forgot them on my grocery list. The soup tasted just fine without them and the apartment still smelled deliciously green. I also added in some additional kale leaves (handful more than recipe notes below), as I tend to like a soup that is a little thicker. Recipe below and link to purchase book HERE, from Anthropologie. Enjoy! xo RCN

Ingredients, serves 2-3 people:

1 Large Fennel bulb, roughly chopped

1 Leek, roughly chopped

1 Tbsp olive oil

1 Tbsp raw coconut oil

1 Onion, chopped

2 Garlic cloves, finely chopped

1 tbsp vegetable bouillon powder or 1 vegetable stock cube

10 Kale leaves, large stems removed, roughly chopped

Handful of spinach

Sea salt and black pepper

1 tsp ground nutmeg to serve

Preheat oven to 400 degrees F. Chop fennel and leeks and place onto foil lined baking sheet. Evenly drizzle olive oil onto fennel and leeks, mix all together and spread flat on tray. Bake for 15-20 minutes. While baking, chop onion and garlic. Then melt coconut oil in large saucepan on low heat. Add onions and garlic and cover pan with lid. Let sweat for five minutes or until onions are translucent and softened. Pour 5 cups of water into pan, add vegetable bullion, roasted fennel, leeks, and half of the chopped up kale leaves. Season with salt and pepper and stir. Bring to a boil and let bubble for 20 minutes. Add the remaining kale and spinach. Simmer on low/medium heat for another 10 minutes. Remove from heat and cool for a little while. Purée until smooth in a blender or using an immersion blender. Reheat before serving and sprinkle nutmeg on top. 

Brunswick Stew

It's tradition in the Nord household to cook Brunswick Stew following Thanksgiving. We use as many Thanksgiving leftovers as possible to make up this southern soup. The stew is absolutely delicious and flavorful in many ways. There is a little bit' of sweetness, spiciness, saltiness and smokiness. There are quite a few ingredients, but the meat, potatoes and corn come from leftovers, and most of the remaining ingredients are common kitchen spices. This recipe is also great to make following other holiday meal gatherings. The day after Christmas would be an excellent time to make Brunswick, assuming you may have some ham leftovers. You can freeze it, store it, and even ship it. Zach's Dad packed us up a frozen wrapped container to travel with us back to Miami after our Jersey Thanksgiving. No spills or leaks in the suitcase! It tasted just as wonderful, miles away from where it was originally crafted and cooked. There are many versions of the recipe out there online. Our stew recipe comes from Uncle Malcolm. Hope you enjoy! xo RCN

Brunswick Stew

In large pot, combine the following over low heat:

1/2 Cup Butter

3 Cups Chicken or Turkey

3 Cups Diced Potatoes

2 Cups Pork or Ham

1 Cup Diced Onion

2 Cans Swanson Chicken Broth

2 Cups Stewed Diced Tomatoes

1 Can of Corn (can be frozen)

1 Can of Peas (can be frozen)

1/4 Cup of Liquid Smoke

In a large sauce pan combine the following over medium heat:

1/4 Cup Butter

1 3/4 Cups Heinz Ketchup

1/4 Cup Brown Sugar

1/4 Cup Yellow Mustard

1/4 Cup White Vinegar

2 Tbls Worcestershire

1-2 Tbls Tabasco

1 Tbsl of Liquid Smoke

1 1/2 tsp of Lemon Juice

1/2 tsp of Crushed Red Pepper

1 1/2 tsp of Minced Garlic

1 tsp of Black Pepper

Once the sauce is hot, pour into the large pot and simmer until potatoes are tender. Recipe makes enough for a large family, second helpings included.

Open Face Prosciutto And Pear Sliders

Not only is this recipe delicious, but super simple. You can double or triple as needed if you have a large crowd, or do what I do and serve this as is for a dinner for two.  Works great if you are feeding only a few people as an appetizer, especially if you are serving other apps on the menu.

What you need:

1/4-1/2 lb of thinly sliced prosciutto from deli (I love Whole Foods Market options)

1 Bosc pear

1 tsp Olive Oil

1 small bag or box of baby arugula (this will be more than enough)

Balsamic glaze

8 oz Philadelphia Cream Cheese (you will not use entire container)

1 French baguette

Ground pepper to taste

Cut bread into 1/2" slices.  Toast in toaster or conventional oven for a few minutes until the bread browns or feels crunchy to the touch.  While the bread toasts, cut the pair in thin slices from top to bottom and then halve them.  Place olive oil on medium heat in medium size saucepan.  As pan heats add pear slices until they cook and are softened.  Be sure to turn heat down to low as oil gets hot and be careful the pear edges do not burn too quickly- they do heat up fast! Remove pears from heat.  Spread a schmear of cream cheese on toasted baguette slices and then place 1-2 pear pieces on top.  Fold and fit a half slice of prosciutto.  You can always add a little more meat to each piece once you add the half slices to every piece of bread.  Top each slider with a few pieces of baby arugula and then drizzle the balsamic glaze on top.  I usually add the glaze in one direction and then add another drizzle on top in the other direction.  Lastly, add a crack of ground pepper to taste.  Yum! xo RCN