New Kale recipe

I just tried this new recipe in the Nov 2010 issue of cooking light for Roasted Kale. John and I ate the whole bowl while we were waiting some chicken to come off the grill. Definitely a keeper recipe.

Roasted Kale

1 bunch of kales destemmed and chopped
4-5 cloves garlic
1-2 tablespoons olive oil
salt to taste
1 tablespoon white balsamic vinegar (ok the recipe called for Sherry vinegar but I didn't have any. I suppose most flavors would also work well.)

Heat the oven to 425. Put a jelly roll pan in the oven while it heats.
Put the first 4 ingredients in a bowl and coat the kale with oil and salt.
Add the kale to the heated pan and spread evenly. Roast for 5-7 minute, stir it around and continue roasting for another 5 minutes until the ends of the kale are crispy but the rest is cooked through. Toss the kale and garlic in a bowl with the vinegar and serve immediately.

Butternut Squash

This is the first year John has planted butternut squash. He planted it in August and it took off. We have at least 3 squash off the one plant. I picked it Oct 13 and made a soup with it. It was yummy. Here is the recipe

Butternut Squash Soup

1 tbls coconut oil
1 butternut squash (peeled, sliced into thin slices) when you get to the seeded area cut it in half and remove the seeds and slice the rest up.
1 onion chopped
4-5 cups chicken broth
1 tsp garam masala
1/2 tsp ginger
1/2 cup half and half
1/2 cup non fat plain yogurt
toasted pistachios

Heat the oil in a large soup pot, add the onion and cook until sweated. Add the squash and cook for about 5 minutes. Add the broth until the squash is covered. Add the spices and cook about 20-25 minutes until tender. Blend using an immersion blender if you have one otherwise in a regular blender in batches until smooth. Add salt and pepper to taste. Finish with the half and half and yogurt. Serve with a small handful of toasted pistachios on top.