Recipes from Our Garden

Unsure of what to do in the kitchen with your garden bounty? Some of these recipes may just be the answer!

See this page too: Lunch at the Ranch Recipes

Kale Recipes:

Red Russian Kale and Red Cabbage Slaw

Reprinted with permission

http://kalynskitchen.blogspot.com/2008/07/recipe-for-red-russian-kale-and-red.html

(Makes about 4 servings)

4 cups sliced Red Russian Kale strips (about 1 lb. kale leaves, sliced)
3 cups red cabbage, thinly sliced (about 1/2 large head cabbage)
4 green onions, thinly sliced

Dressing:
1/2 cup mayo or light mayo (do not use fat free)
2 T white wine vinegar
1 T agave nectar, Splenda, or sugar 1 tsp. celery seed
1/4 tsp. Ancho Chile powder (or can use regular chile powder; I used Penzeys Ancho Chile Powder)
salt to taste

If possible, use the young, smallest leaves of Red Russian Kale to make this salad. Cut off stems, then wash leaves and dry well. Stack leaves up on top of each other all going the same way, and use a large knife to cut into strips about 1/4 inch wide. Thinly slice cabbage, using a mandolin if you want really thin slices. Combine sliced cabbage and kale in a bowl. Thinly slice green onions and mix into greens.

Whisk together mayo, vinegar, agave nectar (or sweetener of your choice), celery seed, chile powder, and salt. Stir dressing into combined greens until all greens are lightly coated with dressing. (You may not need all the dressing, depending on how wet you like your salads.) Cover salad and chill for at least 30 minutes.

This salad will keep for a day in the refrigerator, but I thought it was best when freshly made.

Red Russian Kale and Red Onion Savory Breakfast Squares
Reprinted with permission
http://kalynskitchen.blogspot.com/2008/08/red-russian-kale-and-red-onion-savory.html
(Makes 6 servings)

1 bunch Red Russian Kale, chopped, or use any other variety of kale
1/2 red onion, chopped
2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
1/2 tsp. olive oil
1 tsp. Tamari or other soy sauce
1 C grated cheese (I used a blend of low-fat cheese called Pizza Cheese which has mozzarella, provolone, romano, and parmesan)
1/4 cup 100% whole wheat bread crumbs (optional; I've made this successfully without the bread crumbs)
6 eggs, beaten well
1/2 tsp. Spike Seasoning

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and sauté 3 minutes. Add garlic and sauté about 2 more minutes, then add kale, turning over as it wilts and sautéing about 5 minutes, or until kale is significantly wilted and softened.

Put sautéed vegetables into large bowl and add Tamari, cheese, breadcrumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pan with olive oil or nonstick spray and pour in egg mixture. Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa.

Pumpkin Oatmeal Cookies
(from our Fall/Winter 2008 Ranch Talk Newsletter)
Ingredients:
1 cup all purpose flour ½ cup oats
½ tsp baking soda ½ tsp ground cinnamon
¼ tsp salt ½ cup applesauce
½ cup brown sugar ½ cup white sugar
1 egg ½ tsp vanilla
½ cup cooked pumpkin puree 1 cup raisins

Directions:
Put applesauce, brown sugar, and white sugar in a mixing bowl. Crack an egg into a small mixing bowl and beat with a whisk. Add beaten egg and vanilla to applesauce mixture. Stir in pumpkin. Gradually add dry ingredients to applesauce/pumpkin mixture. Stir until well blended. Mix in raisins. Drop by rounded teaspoonfuls onto
ungreased cookie sheets. Bake for 8-10 minutes at 350 degrees.