This kale dish is based on a favorite Hot ‘n Sour Soup from a Seattle restaurant. Tonight we skip the soup part and add more vegetables…in this case, kale. This cozy, comfort-food version of stir-fry combines hot, savory, sweet and sour flavors with lots of texture.
If using homemade marinated grilled tofu and if needed, make Marinated Grilled Tofu (Extra Recipe Info.) during the day today. You’ll need to thaw some frozen, ultra-firm tofu this AM.
Wonderful flavors of ground meat, cabbage, tomatoes, lemon, dill, paprika and allspice come together with gusto in this hearty, old-world, cool weather favorite today. Give yourself plenty of time as the dish takes 1 hour and 45 minutes to cook.)
I got the inspiration for this dish from a dear friend in Montana. He came from a large family with Hungarian roots and grew up on this food. Of course, their version was made from home-grown cabbage, onions and home-canned tomatoes.
I’ve added whole wheat rolls and a sassy apple and radish salad to compliment the meal.
October Saturdays. We all love this time of year. The season is changing with cooler evenings and we’re celebrating the bounty of the harvest. .
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
My wife and I were exhausted after a long day of walking and sight-seeing in Venice. We stopped for dinner and ordered a plate of pasta with Sicilian Pesto. We were thrilled with the flavors! We asked the waiter about the herb combination and he explained that the addition of marjoram and substitution of almonds for pine nuts made it Sicilian-style. After a little experimentation at home, we landed on this version.
Here’s a perfect pasta for a fall evening. It’s loaded with newly harvested zucchini, summer squash, peppers and mushrooms. The Sicilian Pesto turns it into a special pasta experience.
Finish the week with a smile.
I often call it “free food night” You should have leftovers from the Bavarian Sausage Feast on Sunday. Make a couple fresh greens salads and cut up some fresh fruit to go with it. Easy fixings!
We are almost at the end of local fresh pear season. It’s time to take advantage of this fruit at the peak of its freshness. Savory lightly sautéed chard with tree-ripened pears and sliced Chick’n Strips over quinoa makes up tonight’s meal. Each serving is dusted with crumbled feta cheese and a sprinkle of toasted almonds.