Hamentashen and some fun times with Kale

Spring may in fact be upon us. I don't want to get too excited yet, but I did see some crocuses today!

So far this has been the month for Kale. It's definitely my new favorite. The soup is a re-do of a Butternut Squash soup I made last fall, but it was so good this time around that I had to add it. 

 

This weekend my parents came to visit, so I thought I'd try a Kale Pesto. It turned out really well. 

Finally, in honor of Purim (the Jewish holiday commemorating the story of Queen Esther and the Lord's protection of His people), here is a recipe for Hamentashen cookies, literally "Hamen's Ears" (the bad-guy in the story).

Purim Hamentashen

Multiple Servings/Family Size (includes 1 servings of fruit, if you use fruit jam)

2 eggs

1/2 cup sugar

1/2 cup vegetable oil

3/4 tsp baking powder

1/4 cup orange juice

1/2 tsp vanilla

2 cups of flour (Add enough flour so that the dough is no longer sticky – I added considerably more than 2 cups!)

Preserves or Filling (I used a Plum-Rhubarb jam I found in the ethnic aisle at the Devon Market, and I even made some with Nutella!)

Set dough in refrigerator for about 15 minutes, then roll out between two pieces of wax paper. Take a wide rimmed cup and cut out circles. Spoon approximately 1 Tbsp of filling on circle. Fold into a triangle, over lapping and pinching the corners tightly.

Bake on a greased cookie sheet at 350 degrees for about 10 minutes.

Roasted Butternut Squash and Kale Soup

Multiple Servings/Family Size (includes 3-4 servings of vegetables)

Olive Oil

Onion

Garlic

1 medium-sized Butternut Squash, cubed

4-5 Plum Tomatoes, diced

1 large bunch of Kale, chopped

1 Carton of low sodium Chicken Broth

1 can low sodium Small White Beans

Parsley

Sage

Coriander

Paprika

Black Pepper

2 Tbsp. Red Wine Vinegar

Roast butternut squash, tomatoes and garlic on an oiled cookie sheet until golden brown. At the same time, sauté onions in a large soup pot. Add roasted vegetables, kale, bean, chicken broth, herbs and spices. Bring to a boil, then reduce to a simmer. Add vinegar and continue to simmer for about 15 minutes.

Kale Pesto and Bean Pasta

Multiple Servings/Family Size (includes 3 servings of vegetables)

(inspired by In A Mood for Food)

1 medium bunch of Kale
small handful of almonds, toasted
Garlic
1 cup Cilantro leaves

1 tsp Dried Basil

Black pepper
1/3 cup Olive Oil

Whole Wheat pasta
1 can low sodium Cannellini beans, rinsed and drained
Red Onion

Mushrooms

Balsamic vinegar
Parmesan Cheese

Cook pasta according to package directions.

Remove the kale greens from the stem and rip into bite sized pieces. Steam greens over a boiling water for 5 minutes. Set aside to cool. Meanwhile place almonds in a food processor and pulse until well chopped.  Add steamed kale, garlic, cilantro, black pepper and basil. Pulse until ingredients are coarsely minced.  Scrape down the sides.  With the motor running, slowly pour in the olive oil and blend until a thick pesto is formed.

Sauté onions and mushrooms in small amount of olive oil. Add beans.

Mix everything together and serve with Parmesan cheese.