Cheesy Jerusalem Artichoke Soup with Crunchy Smoked Paprika Quinoa, Fried Onions & Kale Chips

I’ve been looking forward to the start of the season for Jerusalem artichokes and last week I saw them at the market for the first time. I wanted to make a sort of loaded potato soup but with Jerusalem artichokes. To make the quinoa crunchy, I first boiled it and then roasted it in the oven with some spices. Love the flavor that the smoked paprika gives the quinoa. Also topped the soup with some kale chips and store-bought fried onions.

This recipe serves 2.

Ingredients:

For the crunchy smoked paprika quinoa:

1/3 cup of quinoa, I used a mix of white, red and black

1 tablespoon of olive oil

½ teaspoon of smoked paprika

Pinch of celery salt

Pinch of onion powder

Pinch of celery salt

Pinch of garlic powder

Pinch of salt

For the kale chips:

1 cup of shredded kale

1 tablespoon of olive oil

Pinch of cayenne

Pinch of salt

For the soup:

1 tablespoon of olive oil

2 garlic cloves, minced

1 white onion, chopped

750grs of Jerusalem artichokes, peeled and chopped

1 litter of vegetable stock

250gr of cream

175grs of shredded Gouda or any cheese you would like

Salt to taste

Extra:

½ a cup of crispy fried onions, I bought already made (optional)

 

Preheat your oven to 180C/350F. Line your oven sheet with parchment paper.

Start by making the quinoa. Rinse it under cold water and then place it in a medium pot. Add about 1 ½ litters of boiling water and let it cook over medium heat for 12 minutes. Then drain it.

Transfer the cooked quinoa into a bowl. Add the olive oil, spices and mix well. Spread it in a single layer over your prepared baking sheet. Roast it for 20 minutes, then stir it. Finally roast it for an extra 10 minutes. Transfer the quinoa to a small bowl and set it aside. Lower your oven temperature to 150C/300F.

Star making the soup. Pour one tablespoon of olive oil in a medium pot. Once the oil is hot, add the onions and cook them until they become translucent. Then add the garlic and cook for an extra minute. Add the Jerusalem artichokes and the vegetable stock. Let it cook for 20 minutes.

While the soup is cooking, start making the kale chips. Massage the kale with olive oil, cayenne and salt. Line your oven sheet with parchment paper and spread the kale in a single layer. Bake for 15 minutes. Then set it aside until ready to serve.

Going back to the soup; once the 20 minutes are done, add the shredded cheese and blend it until smooth. Finally add the cream, mix well and add salt to taste.

Serve the soup with some crunchy quinoa, kale chips and fried onions.

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Butternut Squash Tacos with Apple Chutney, Kale and Tzatziki

Another veggie taco but will fall flavors. For the apple chutney, I added a bit less sugar than you would normally do because I wanted it to still have some tang. I also added chili flakes for some heat and kept the cooking time short because I wanted the apples to still hold their shape. I massaged the kale in a simple dressing of olive oil, vinegar and salt. The fritters are super simple but crunchy on the outside because of the corn meal. And the tzatziki sauce just makes it all come together and adds some freshness to the dish. Make sure to get all the toppings in one bite.

This recipe makes 12 small tacos.

Ingredients:

For the tzatziki sauce:

1 cucumber, shredded (except for the core and seeds) and squeezed

1 ½ cups of Greek yogurt

2 tablespoons of chopped fresh mint

2 tablespoons of chopped fresh dill

Zest of 1 lemon

Juice of ½ a lemon

1 clove of garlic, minced

1 tablespoon of olive oil

Salt

Pepper

For the butternut squash fritters:

2 cups of shredded butternut squash, squeezed

½ cup of yellow cornmeal

½ cup of all-purpose flour

1 egg

1 egg yolk

A good pinch of salt

A good pinch of onion powder

Cayenne to taste

For the apple chutney:

4 small apples, peeled, cored and chopped into small cubes

Juice of 3 oranges

Zest of 1 orange

1/3 cup of apple cider vinegar

1 white onion, finely chopped into cubes

1/3 cup of brown sugar

1/2 a tablespoon of chili flakes (or to taste)

Pinch of salt

2 tablespoons of honey

For the Kale salad:

6 cups of shredded kale

2 tablespoons of olive oil

2 tablespoons of white vinegar

Salt

Extras:

12 small tortillas

1 cup of pomegranate seeds

Vegetable oil for frying the fritters

 

Start by making the apple chutney, you can also do it a few days in advance and keep it in the fridge covered. Just place all of the ingredients in a medium saucepan over medium heat. Cook it for about 17 minutes until most of the liquid has evaporated but the apples still hold their shape. Stir from time to time so the bottom doesn’t burn. Transfer it to a bowl to cool down.

To make the tzatziki sauce, make sure to squeeze the cucumber as much as you can, otherwise the sauce will become too watery. Mix the squeezed shredded cucumber with the Greek yogurt, mint, dill, garlic, lemon zest, lemon juice and olive oil. Mix well and add salt and pepper to taste. Keep it in the fridge covered until ready to serve.

To make the butternut squash fritters, mix the shredded squash with the rest of the ingredients.

Pour about 1/4 of a cup of vegetable oil in a large pan over medium heat. To make the fritters, pour about 1 tablespoon of the batter into the hot pan. Do it in batches. Cook until golden on both sides. This will only take a few minutes. Place the fritters on the plate lined with parchment paper.

To make the kale salad, place the shredded kale in a large bowl. Add the olive oil, vinegar and salt. Massage it with your hands so that it gets evenly coated in the dressing.

Warm up the tortillas in a pan. Serve each taco with some kale salad, apple chutney, a couple of fritters, tzatziki sauce and some pomegranate seeds. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Kale, Mango & Spinach Salad with Miso Ginger Dressing

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This is a super easy and healthy salad with Asian flavors. If you want to make the avocado rose and you don’t know how to do it, you can check out my video here. Today I am taking over the Instagram account of Broste Copenhagen, an interior brand. They have beautiful products and I have been using them for a while now. All the tableware above is from them. If you would like to follow along, you can check out their Instagram page.

This recipe serves 2.

Ingredients:

For the salad:

1 large mango, julienned

1 avocado, thinly sliced

200grs of baby spinach

100grs of baby kale

1 tablespoon of black sesame seeds

For the dressing:

2 tablespoons of minced ginger

2 teaspoons of red miso paste

4 tablespoons of sesame oil

4 tablespoons of apple cider vinegar

3 tablespoons of honey

2 small bird’s eye chili, finely chopped

Juice of 2 limes

2 teaspoons of brown sugar

2 tablespoons of chopped chives

 

Start by making the dressing. Place all of the ingredients in a bowl and whisk until everything is combined. I didn’t add any salt because the miso paste is already quite salty.

Place the baby kale, baby spinach and mango in a large bowl. Add the dressing and mix well.

Divide the salad among 2 plates, sprinkle the black sesame seeds and then add the avocado. If you want, also add some edible flowers. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Black Kale, Butternut Squash & Cheddar Strata with Homemade Tomato Jam

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Not too long ago, I had a bread pudding for dessert at a restaurant. It had been ages since the last time I had one. Back at home I got that craving again, but for a savory version. So I made this one with black kale and butternut squash. It’s great  for brunch or dinner.

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This recipe is for a 23cm skillet.

Ingredients:

For the tomato jam:

1 kilo of ripe tomatoes

1 ¼ sugar

Juice of 1 lime

1 teaspoon of salt

2 tablespoons of ginger syrup

Chili flakes to taste (optional)

For the strata:

1 small butternut squash (peeled, seeded and finely chopped)

3 tablespoons of olive oil

5 cups of chopped black kale, without the hard stems

1 teaspoon of garlic powder

1 teaspoon of onion powder

Pinch salt

Pepper

150gr of grated cheddar

5 cups of chopped baguette

For the milk mixture:

4 eggs

2 cups of milk

Pinch of salt

Pinch of nutmeg

Pinch of pepper

 

Start by making the tomato jam; boil some water in a large saucepan. Score a shallow x into the bottom of each tomato. Then carefully drop them into the boiling water and let them sit there for about 25 seconds. Then drained them. Carefully peel them and roughly chop them.

Place the tomatoes in a medium saucepan with the remaining ingredients for the jam. Let them cook over medium heat for about 35 minutes, stirring from time to time to prevent the bottom from burning. Taste for salt. Then transfer it to a bowl and allow it to cool down.

To make the strata, place the olive oil in a large pan over medium heat. Once the pan is hot, add the butternut squash and cook it for about 5 minutes, while stirring. Then add the kale, onion powder, garlic powder, salt and pepper. Cook for about 2 minutes until the kale starts to wilt. Then turn off the heat.

Grease with vegetable oil a 23cm cast iron skillet or a small oven dish.

In a medium bowl; whisk the eggs, milk, salt, pepper and nutmeg.

To assemble the strata, spread half of the bread over the bottom of the skillet. Then add half of the butternut squash/kale mixture, and then half of the grated cheese. Add the remaining bread, follow it with the squash/kale mixture.  Press with your fingers or a spatula to make it compact. Then pour in the milk mixture. Finish it by adding the remaining grated cheddar. Let it stand in the fridge for 30 minutes.

Preheat your oven to 180C/350F. Bake the strata for 40 minutes. Serve warm with the tomato jam and enjoy!

Tip: you’ll have some tomato jam leftover, I used it to make some grilled cheese sandwiches.

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Cauliflower Celeriac Soup with Savory Granola & Crispy Kale (Vegan)

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I had been wanting to try nutritional yeast for a while now. I found it at Eko Plaza and it is called Edelgistvlokken in Dutch. If you have never heard of it, it has a nutty and cheesy flavor and you can sprinkle it over food as if it was parmesan cheese. It is high in protein and a good source of B vitamins. I first tried it on popcorn and really enjoyed it. And the savory granola I made with it is quite addictive. You can eat it as a snack but this time I decided to serve it over soup. It adds a nice crunch to it.

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This recipe makes 2 large bowls.

Ingredients:

For the soup:

½ cauliflower, chopped

1 celeriac, peeled and sliced into chunks

1 ½ liters of vegetable stock

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of celery salt

For the savory granola:

½ cup of oatmeal

½ cup of nutritional yeast (Edelgistvlokken in Dutch)

¼ cup buckwheat

1 teaspoon of sumac

Pinch of salt

Pinch of pepper

Pinch of garlic powder

Pinch of onion powder

¼ cup of olive oil

2 tablespoons of pumpkin seeds

For the crispy kale:

1 cup of shredded kale

1 tablespoon of olive oil

Pinch of lemon pepper

Pinch of salt

 

 

To make the granola, preheat your oven to 180C/350F. Line a baking tray with parchment paper. Mix all of the ingredients for the granola in a bowl and then spread it over the prepared baking tray. Bake for 15 minutes, stirring half way through. Then allow it to cool down. Leave the oven on to bake the kale.

To make the crispy kale, mix the kale with the olive oil, lemon pepper and salt. Spread the kale in a single layer on a baking tray lined with parchment paper. Bake for 10 minutes until the kale becomes crispy (the time will depend on your oven, so check from time to time so it doesn’t burn).

For the soup, place the chopped cauliflower, celeriac, vegetable stock, garlic powder, onion powder and celery salt in a medium saucepan. Let it simmer for 15 minutes over medium heat. Then blend it until smooth. Taste for salt.

Serve the soup with some of the savory granola and crispy kale. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Kale, Gorgonzola, Butternut squash, Apple & Strawberry Salad with Date Vinaigrette

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A simple warm salad for these colder months. I love the sweetness that the dates give to the dressing, to add some more flavor I added a shot of port. It’s important to really massage the kale with the vinaigrette to make it softer and for the dressing to really get through.

This recipe serves 3.

Ingredients:

For the salad:        

200grs of shredded kale

1 granny smith apple, thinly sliced

1 small butternut squash, chopped into small cubes

200grs of gorgonzola, crumbled

6 large strawberries, cut into small cubes

3 tablespoons of olive oil, to cook the butternut squash

Salt

Pepper

For the date vinaigrette:

1 small white onion, chopped very fine

5 tablespoons of olive oil

8 small dates, chopped very fine

1 shot of port

1/3 cup of red wine vinegar

1 tablespoon of honey

Salt

Pepper

 

To make the vinaigrette, place the olive oil in a medium pan over medium heat. Once the oil is hot, add the onions, dates, salt and pepper. Lower the heat to low and cook for about 6 minutes, while stirring. Then add the shot of port and cook for about 2 minutes, to let the alcohol evaporate. Turn off the heat and transfer it to a jar with a lid. Add the vinegar and honey. Close the jar and shake it to emulsify the vinaigrette. Taste for salt and pepper.

Pour 3 tablespoons of olive oil into a large pan over medium heat. Once it is hot, add the chopped butternut squash, salt and pepper. Cook for a few minutes, stirring from time to time until it is cooked through. Set it aside.

Place the shredded kale in a large bowl. Add the vinaigrette and massage the kale with your hands. This will allow the dressing to really get in.

Divide the kale among 3 plates. Then add the butternut squash, strawberries, gorgonzola and apple. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Beluga Lentil Chili with Crispy Kale

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It’s been a long time since I’ve made chili, so I made some today but with beluga lentils. I made it this morning and have been snaking on it throughout the day, luckily I made plenty to last for dinner. I served it with some crispy kale, avocado, cheddar and sour cream. I also made some cornbread to go along with it. Perfect for meatless Monday!

This recipe serves 4.

Ingredients:

2 tablespoons of olive oil

1 red onion, chopped

2 bell peppers, chopped

1 jalapeño pepper, chopped

½ teaspoon of garlic powder

½ teaspoon of onion powder

Pinch of cayenne

½ teaspoon of paprika powder

Pinch of cumin or more to taste

Salt

1.5 litters of vegetable stock

500ml of tomato pure

1 tablespoon of honey

2 cups of beluga lentils

For the crispy kale:

4 cups of shredded kale

4 tablespoons of olive oil

Pinch of lemon pepper

Pinch of salt

Toppings:

Grated cheddar

Sliced avocado

Sour cream

 

Place the olive oil in a large saucepan or Dutch oven, over medium heat. Add the onions, bell peppers, jalapeño and all the spices. Cook for 3 minutes while stirring.

Add the vegetable stock and the tomato puree. Stir to mix it and let it cook for 10 minutes. Then using an immersion blender, blend it until smooth.

Add the lentils and honey. Let it cook for 30 minutes, stirring from time to time until most of the liquid has reduced and the lentils are cooked through.

To make the crispy kale, preheat the oven to 180C/350F. Mix the kale with the olive oil, lemon pepper and salt. Spread the kale in a single layer on a baking tray lined with parchment paper. Bake for 10 minutes until the kale becomes crispy.

Serve the lentil chili with a dollop of sour cream, avocado slices, grated cheddar and some of the crispy kale. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Kale Coconut Fried Rice with Sriracha & Lime and Crispy Tofu

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I had read that you can make whipped cream with coconut milk. For me, it didn’t work out. I read that you need to leave a can of coconut milk in the fridge overnight and that the next day when you open it; the cream would have separated from the water. I read that it had to be full fat and have no preservatives for it to work. After opening many different cans of coconut milk the day after, I still found that it didn’t separate. So I had a lot of opened coconut milk cans to spare. I made this stir-fried rice with one of them. It is a very healthy dish, and very filling too. I really liked the texture that the kale gave to the dish. It makes for a great lunch the next day. It is better if you make the rice the night before, just so it is less sticky to stir-fry. But if you don’t have the time, don’t worry about it. It will still turn out great. This recipe serves 3.

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To make the coconut rice you will need:

170grs can of coconut milk (you can also use low fat coconut milk)

Basmati rice to fill the empty 270grs can

Boiling water to fill the empty 270grs can

Pinch of salt

For the fried rice:

Coconut rice (preferably from the night before)

4 cups of shredded kale

1 ½ tablespoons of ginger, chopped

1 clove of garlic, minced

2 spring onions, chopped

10 radishes, thinly sliced

2 tablespoons of coconut oil

For the sauce:

3 tablespoons of Sriracha sauce

Juice of 2 limes

3 tablespoons of soy sauce

For the Tofu:

300gr firm tofu

1 cup of cornmeal

Salt

Pepper

Lemon pepper

2 tablespoons of coconut oil, or vegetable oil

Toppings:

6 baby Paksoy

3 fried eggs

 

To make the coconut rice, place the rice, coconut milk, boiling water and salt in a medium saucepan. Start on medium heat until it starts to boil. Give it a good stir. Then reduce the heat to low, cover and let it simmer for about 15 minutes, until the liquid is absorbed. Remove from the heat.

In a large bowl, mix the coconut rice with 4 cups of shredded kale.

In small bowl, mix the sriracha, lime juice and soy sauce. Set aside.

Slice the tofu about the same size as fish sticks. Pat the tofu dry with paper towels.

Mix the cornmeal, some salt, pepper and lemon pepper on a plate. Coat the tofu pieces in this mixture.

In a large pan, melt 2 tablespoons of coconut oil. Over medium-high heat, pan fry the tofu until it is golden and crispy on both sides. Set aside.

Melt 1 tablespoon of coconut oil in a large pan. Over high heat, stir fry the baby paksoy. Season with salt, then remove from the pan and set aside.

Fry 3 eggs.

Add 2 tablespoons of coconut oil to the same pan. Over medium-high heat, add the ginger, garlic, spring onion and radish. Stir fry for 1 minute and then add the coconut rice mixed with kale. Stir fry for about 2 minutes and then add the sauce. Stir fry for another minute.  Then remove from the heat.

Divide the rice between 3 plates. Serve with 2 baby paksoi, a fried egg and some of the crispy tofu.

Butternut Squash, Zucchini, Kale and Quinoa Salad with a Greek Yogurt and Gorgonzola Dressing

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My hubby had a bachelor’s party on Saturday and after all he ate and drank that day, he wanted to eat healthy on Sunday. So I made this veggie salad with quinoa. I made the butternut squash and zucchini into ribbons because I like the way it looks and added roasted seeds and kale chips to play with textures. The dressing is a take on blue cheese dip but healthier.  This recipe serves 3.

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Ingredients:

1 cup of quinoa

1 small butternut squash

2 zucchinis

60gr of chopped kale

A handful of roasted seeds (sunflower, pumpkin, pine nuts)

A handful of lamb’s lettuce (Mache)

Olive oil (about 1 teaspoon for the kale chips, plus more for the butternut squash and zucchini)

For the Greek yogurt and gorgonzola dressing:

1 cup of Greek yogurt

150gr of gorgonzola, crumbled

1 ½ tablespoon of honey

Juice of ½ a lime

Salt

Pepper

 

To make the dressing, just blend the Greek yogurt, honey and gorgonzola. Once it is smooth, add the lime juice, salt and pepper to taste. I used the juice of half a lime.  Cover and refrigerate until use.

To cook the quinoa, rinse it under cold water and then boil for 13 minutes. Drain and set aside.

To make the kale chips, preheat the oven to 150C/300F.  Put the chopped kale in a bowl; add the olive oil and salt. Massage it with your hands so the oil gets in between all the leaves.  Arrange on a single layer in a baking sheet lined with aluminum foil. Bake for 15 minutes.

Peel the butternut squash and then make ribbons out of it. You can use a mandolin to be faster. I don’t have one so I just use a potato peeler which works just fine.

Using the potato peeler again, make the zucchini into ribbons.

In a non-stick pan, add a bit of olive oil and sauté the butternut squash. Cook only for a couple of minutes, until the squash is cooked.  Add some salt and set aside.

In the same pan, add a bit more olive oil and sauté the zucchini ribbons. Only for about one minute. You don’t want to overcook them; you want them to keep the nice green color and not to turn mushy.  Add some salt and set aside.

Roast the seeds in a non-stick pan for a couple of minutes and then set aside.

To plate the salad, just put some quinoa on each plate. Then add the zucchini and butternut squash ribbons.  Finally sprinkle some kale chips, roasted seeds and lamb’s lettuce. Serve with the dressing on the side.

 

 

 

Kale, Tofu and Peanut Potstickers (Gyoza)

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I have been on a peanut butter strike lately. There are months where I can go without eating peanut butter and some where I eat it every day.  I was watching an episode of Anthony Bourdain’s Parts unknown, where he was in Shanghai eating all these dumplings.  And of course I got a very strong urge to eat them as well.

I try to go meatless at least 3 to 4 times a week, so these kale and tofu potstickers are great for that. I added a bit of peanut butter to the filling and they turned out great.  I made this for dinner yesterday and served them with some white rice and kale chips.  It was a really nice combination to get some crunchy kale with the dumplings and dipping sauce.  This recipe makes about 30 potstickers. For the meat version, you can check out my recipe for Pork and ginger potstickers.

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Ingredients:

300gr silken tofu

100gr of kale, chopped

2 spring onions, finely chopped

2 tablespoons of ginger, minced

1 chili, finely chopped

2 tablespoons of soy sauce

2 tablespoons of sesame oil

2 teaspoons of peanut butter

Sprinkle of Chinese five spice powder

1 pack of Gyoza wrappers

Dipping sauce:

½ cup of soy sauce

Juice of one lime

2 teaspoons of sesame oil

Half of a spring onion cut very finely (white included)

1 teaspoons of grated fresh ginger

1 tablespoon of honey

Kale chips (optional):

A small bowl of chopped up kale (chopped small as if it were for a slaw)

A teaspoon of olive oil

A sprinkle of salt

 

First leave the frozen dough out for a few hours to thaw.

For the dipping sauce, just combine all of the ingredients in a small bowl.

To make the kale chips, preheat the oven to 150C/300F.  Put the chopped kale in a bowl; add the olive oil and salt. Massage it with your hands so the oil gets in between all the leaves.  Arrange on a single layer in a baking sheet lined with aluminum foil. Bake for 15 minutes.

Press the tofu in between paper towels to get rid of excess liquid. In a large bowl combine the tofu, kale, spring onion, ginger and chili.

In a small bowl, mix the soy sauce, sesame oil, peanut butter and Chinese five spice powder. Add the peanut sauce to the kale and tofu. Mix well.

To assemble the Potstickers, just add about a teaspoon of the filling in the middle of each wrapper.  You can brush the sides of the wrapper with an egg wash or some water. Then fold the wrapper in half to form a half moon shape. Starting on one end, fold/pinch the wrapper tightly together. Keep going until it is completely sealed, trying not to get any air bubbles.  Repeat for all.

Boil some water.

Brush a non-stick pan with a lid, with a bit of vegetable oil, just enough for the Potstickers not to stick. Once the pan is hot, place the potstickers inside, and cook until one side is golden. Then add half a cup of water and cover right away. Be careful because it will splatter. The water will steam the dumplings. Once the water has evaporated, let it cook for another minute uncovered so the brown side can crisp up again.

Serve right away.