Kale and Potato Soup with Parmesan and Olive Oil. From the Kitchen of Blackwell Smith

This truly savory soup is great for those cold winter days and nights. This dish does contain bacon and anchovies. If these ingredients don’t fit your diet, don’t fret. Just substitute mushrooms, a little more salt and some more garlic. Not all bacon is the same. Some is very smokey. Some is very salty. So taste as you season and always have ingredients prepped before you start cooking.

1 bunch of kale cut into 1/4 inch ribbons leaves and stems (any variety will do)
1 medium russet potato cut into 4 wedges then slice each wedge into 1/4 inch sliced
1 medium sweet potato, prepare same as russet potato
1 tablespoon anchovies chopped
4 cloves of garlic chopped
1 large shallot julienne sliced
3oz favorite bacon sliced into 1/4 inch bits
6 cup vegetable stock
Salt and pepper to taste
Parmesan cheese and olive oil for garnish
Instructions:
Preheat 6 quart stock pot over medium high heat
Render bacon (cook over low to medium heat) or substitute mushroom and olive oil
Add garlic, shallot and anchovies, stir into pan and brown (this step will create one of my favorite smells in the world)
Add sweet and russet potatoes, saute for a minute
Add veggie stock and bring to boil then reduce to simmer until potatoes are tender
Add kale and simmer until tender, about ten minutes
Season to taste with salt and pepper
Remember all bacon and anchovies have different salt content so taste before you season.
Garnish with Parmesan and olive oil.
Serve with a grilled cheese or toasted bread. You could add grains, red pepper flakes or fresh sage if you like. I sometimes add a squeeze of fresh lemon. Enjoy!!

Millet & Quinoa Patties with Curried Swiss Chard

I grew up with finches (the small gray birds with orange cheeks) and thought millet was just birdseed. I had no idea people all around the world ate it until just a few years ago! Millet has been cultivated in Eastern Asia for 10,000 and it is staple crop in parts of India and Africa. After reading about the numerous health benefits, not to mention the fact that it is gluten-free, I think it’s about time it became a part of our everyday diet.

This recipe was inspired by Hillary’s Eat Well veggie burgers which I found in the freezer section at Whole Foods. While I love their version, I thought I could come up with my own that wouldn’t take much time and allow me to add the ingredients and flavors I like. I started with this recipe but then made some changes based on a couple of trials. Add your own twists with different greens and spices. We hope you enjoy!

Millet & Quinoa Patties with Curried Swiss Chard
makes 10 patties

Recipe notes:  1) I stopped short of calling these “burgers” because I don’t think they are sturdy enough but I do think they would be good in a wrap with greens and a simple sauce; 2) I used Tant Hill’s rainbow Swiss chard but feel free to use most any green you have available; 3) psyllium husk is used a lot in gluten-free baking as it is hygroscopic, which means it absorbs water and becomes sticky, thus holding the patties together. It can be online or in well stocked grocery stores (I found it at Whole Foods).

Ingredients:

  • 1/2 cup (3.5 ounces) raw millet, rinsed and drained
  • 1/2 cup (about 3 ounces) raw quinoa, rinsed and drained
  • 2 tablespoons coconut oil
  • 5 ounces Swiss chard, stemmed, leaves finely chopped (3 cups) and stems minced (see recipe note)
  • 1 medium shallot, minced
  • 1-1/2 teaspoons curry powder
  • 1/2 teaspoon garam masala
  • 2 large garlic cloves, minced
  • 1 tablespoon psyllium husk (see recipe note)
  • 1 tablespoon brown rice flour
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt

Directions:

  • To cook millet: add millet and 1-1/3 cup water to a small saucepan and bring to a boil. Reduce heat, cover and simmer over low heat for 13-18 minutes, or until the grains are tender and all of the water is absorbed. Remove lid and boil off excess water if needed. Turn off the heat and let stand for 10 minutes. Transfer to a large mixing bowl and set aside.
  • To cook quinoa: add quinoa and 1 cup water to a small saucepan and bring to a boil. Reduce heat, cover and simmer over low heat for 12-15 minutes, or until the grains are tender and the water is absorbed. Remove lid and boil off excess water if needed. Turn off the heat and let stand for 10 minutes. Transfer to bowl with millet and set aside.
  • For remaining ingredients: heat coconut oil in a large skillet over medium heat until shimmering. Add shallot and Swiss chard stems and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Add curry powder and garam masala and cook, stirring frequently, until fragrant, about 1 minute. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat and transfer to the bowl with the millet and quinoa. Add the psyllium husk, brown rice flour, vinegar and salt to bowl and stir to combine. Taste and adjust seasoning as needed. Line a rimmed baking sheet with aluminum foil and using a biscuit cutter or your hands, form into 3-1/2″ wide by 1/2″ tall patties (about 1/3 cup of the mixture per patty). At this point, I would recommend you place the baking sheet directly into the freezer for a few hours until frozen through and then transfer frozen patties to a ziperlock bag.
  • To cook: heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Cook a few patties at a time until brown and crisp, about 5 minutes, then flip and cook an additional 5 minutes and serve.