Wednesday, August 24, 2011

Kale-Cottage Cheese Bake

I adapted this recipe from one in North Country Cabin Cooking.  I substituted kale for the spinach, egg whites for the whole eggs, and non-fat cottage cheese for the full-fat variety.  It was a great way to use up the abundance of kale in the garden, and get a mega-dose of nutrients in a tasty way.   I even ate this for breakfast one morning. 

Garden Kale

10 oz. cooked kale
1 cup non-fat cottage cheese
3 egg whites or equivalent amount of egg substitute      
1/2 cup Parmesan cheese
Sprinkle of nutmeg
Sprinkle of paprika

Puree all ingredients, except for the paprika, in a blender.  Pour into a lightly oiled 9" pie plate.  Sprinkle with paprika on top.  Bake at 350 degrees for 30 minutes.

Servings per recipe: 4
Serving Size: About 3/4 cup
Calories: 131
Total Fat: 4 g
Cholesterol: 15 mg
Sodium: 619 mg
Total Carbs:  6 g
Dietary Fiber: 1 g  
Protein: 18

Kale and Eggs

Can there ever be too much kale in a garden?   Only if my imagination runs dry.  This morning for breakfast, I put some cooked, pureed, and well-drained kale into my egg whites.  Green Eggs Without the Ham!

Garden In a Glass

I juiced a variety of greens and other vegetables for my birthday meal with my family.  My 23 year old son, Caleb, sampled the juice and expressed his delight with its taste when he declared "It tastes like garden in a glass!"  I loved his description and decided I would adopt his name for it. 

2 large cucumbers                                                                        
5 stalks celery
1 Granny Smith apple
3 slices ginger root (1" slices)
6 - 7 kale leaves (about 3 cups roughly chopped)
6 - 7 Tyfon greens leaves  (about 3 cups roughly chopped)
1 cup loosely packed parsley

Put it all through the juicer to extract the fiber.  Sip with delight and taste that garden!

Servings per recipe: 6
Serving Size: 1 cup
Calories: 74
Total Fat: 1 g
Cholesterol: 0 mg
Sodium: 84 mg
Total Carbs: 16 g
Dietary Fiber: 0   Sugars:  6 g
Protein: 4 g