Posts by tag: gluten free

  • Kale and Apple Soup

Kale and Apple Soup

Posted on January 16, 2017
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This post was originally published here on February 4, 2015. I’ve since updated the recipe slightly and added new (and better!) photos. Enjoy!

And just like that, we’re right smack into the middle of January. Seriously, how does this time go by so fast? I feel like I say that as we approach the end of every day/month/year. But it just seems to be true. Time flies when you’re having fun, right?

So how are you doing with your New Year’s resolutions? It’s a damn good thing that I didn’t make any regarding food, because whoa nelly would I have broken them all this weekend. Shattered them, actually.

I don’t know what got into me. Well, I know exactly what got into me: a couple of bags of Valentine’s Day candy. Seriously, I don’t know what it is about Valentine’s Day candy, but it’s my favorite and I can’t ever seem to resist it. And with the stores pushing the Holiday’s earlier and earlier each year, I’m doomed from the start of January until mid-February.

Side note: My friend Christina wrote a little Valentine’s Day candy review this past week and it’s a fun read, if you’re into that sort of thing.

So it’s back to soups and smoothies for me for the next couple of days. And this Kale and Apple Soup is one I’ll be enjoying on the regular.

Kale and Apple Soup | www.floatingkitchen.net

Now, don’t go and immediately write this soup off as some weird dieter recipe. Sure, it’s packed full of greens and it can certainly be labeled “healthy”. But it also has a little bacon, which gives it a rich, luscious taste. And it’s not at all thin, watery and one-dimensional. Those are not good characteristics for soup, or otherwise. Nope. This Kale and Apple Soup has body, a touch of sweetness from some maple syrup and a little bit of heat from a heavy sprinkling of red and black pepper flakes to finish it off. It’s a recipe that I’ve been making for a couple years now. And it’s one I always go back too when I feel the need to be a little bit kinder to my body.

Kale and Apple Soup | www.floatingkitchen.net

The soup recipe itself is dairy free. Although I do love adding a little drizzle of heavy cream on top. But you can certainly skip that part, if you prefer. No big deal!

Cheers,

Liz

Recipe adapted from The Kitchn

Kale and Apple Soup

Serves about 4

Kale and Apple Soup

Ingredients

  • For the soup
  • 1/4 cup chopped bacon
  • 1 large bunch of kale (about 10-ounces), thick stems removed
  • 1/4 cup fresh parsley
  • 3 tablespoons extra-virgin olive oil, divided
  • 4-6 cups chicken or vegetable broth, divided
  • 1/2 yellow onion, peeled and chopped
  • 1 Granny smith apple, cored and chopped
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tsp. maple syrup

  • For Garnish
  • Red pepper flakes
  • Black pepper
  • Heavy cream
  • Maple syrup

Instructions

  1. In a large heavy-bottom pot over medium-high heat, cook the bacon until it’s just starting to brown, about 1-2 minutes. Add the kale, parsley and 1 tablespoon of the olive oil, stirring to coat the kale and parsley in the fat. Cook, stirring occasionally, until the kale is wilted, about 5 minutes. Add about 2 cups of the broth and bring the mixture to a simmer. Cook for 10 minutes. Remove the pot from the heat and set it aside to cool slightly.
  2. Carefully transfer the kale mixture to your blender and blend on high until smooth. Be careful when transferring and blending hot liquids, and work in batches if necessary. Transfer the blended kale mixture to a clean bowl and set it aside.
  3. Place the pot back over medium-high heat and warm the remaining 2 tablespoons of olive oil. Add the onion and sauté, stirring occasionally, for about 3 minutes or until softened. Stir in the chopped apple, salt and black pepper and cook for an additional 2 minutes. Add 2 cups of the broth and bring the mixture to a simmer. Cook for 5 minutes. Remove the pot from the heat and set it aside to cool slightly.
  4. Carefully transfer the apple mixture to your blender and blend on high until smooth. Be careful when transferring and blending hot liquids, and work in batches if necessary. Add the blended apple mixture and the maple syrup to the blended kale mixture, stirring to combine.
  5. Re-heat the soup as necessary, adding additional broth to thin it to your desired consistency. Lade the hot soup into bowls for serving. Top with a sprinkle of red pepper flakes, black pepper and a drizzle of heavy cream and/or maple syrup, if desired.
http://www.floatingkitchen.net/kale-and-apple-soup/
  • Warm Spinach Salad with Roasted Grapes and Sweet Potatoes

Warm Spinach Salad with Roasted Grapes and Sweet Potatoes

Posted on December 29, 2016

Hi Friends! I hope you all had a fabulous Christmas! Was Santa good to you? Have you come down off your cookie-induced sugar high yet?

I think I’m still somewhere floating in the sugary clouds. I ate A LOT of cookies. Way too many to count. And even if I had counted, I certainly wouldn’t put that number down in writing for the whole world to see.

So I’m popping in real quick today to bring you this Warm Spinach Salad with Roasted Grapes and Sweet Potatoes. It’s the perfect recipe if you’re feeling the need to hit the “reset” button. And it would also be a great salad to add to your New Year’s Eve menu, if you just so happen to be hosting a party (or going to a party!).

Warm Spinach Salad with Roasted Grapes and Sweet Potatoes | www.floatingkitchen.net

The inspiration for this dish came from one of my favorite spinach salad recipes from the archives. I added some roasted sweet potatoes to make it a bit more filling (this could totally pass as a “main meal” type of salad). And I decided to give it a bit of a New Year’s Eve twist with the addition of roasted grapes. Did you know that grapes are one of the traditional and/or lucky foods that you’re suppose to consume on New Year’s Eve? As it goes, at midnight you eat twelve grapes, one to symbolize each of the twelve months in the upcoming year. You’re suppose to finish all twelve grapes before the last stroke of midnight, which apparently is a task that’s easier said than done. I think I’ll give it a try this year!

Warm Spinach Salad with Roasted Grapes and Sweet Potatoes | www.floatingkitchen.net

You want the spinach in this recipe to wilt slightly, so be sure to scrape in the roasted sweet potatoes and grapes (and any olive oil from the pan), while they are still warm.

I hope you all have a fun and safe New Year’s Eve. I’ll be sipping on these Grapefruit and Sage Champagne Cocktails. If you haven’t tried them yet, it’s the perfect time to do so!

See you in 2017!

Cheers,

Liz

Warm Spinach Salad with Roasted Grapes and Sweet Potatoes

Serves 4-6

Warm Spinach Salad with Roasted Grapes and Sweet Potatoes

Ingredients

  • 2 cups red seedless grapes
  • 1 large sweet potato, peeled and sliced into thin triangles
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh rosemary, minced
  • 1/2 tsp. salt
  • 8 cups baby spinach
  • 2-4 tablespoons balsamic vinegar
  • 1/2 cup hazelnuts, chopped
  • 1/2 cup crumbled goat cheese

Instructions

  1. Pre-heat your oven to 400 degrees. In a large bowl, toss together the grapes, sweet potatoes, olive oil, maple syrup, rosemary and salt until the grapes and sweet potatoes are evenly coated with the olive oil. Transfer to a large rimmed baking sheet and roast in your pre-heated oven for 20 minutes, stirring once halfway through the cooking time. The sweet potatoes should be soft and the grapes should be slightly wrinkly. Remove from the oven and set aside.
  2. Place the spinach in a very large bowl. Add the warm roasted grapes and sweet potatoes to the spinach, making sure to scrape in any oil left behind on the baking sheet. Toss gently to combine, sprinkling with some balsamic vinegar as you do so. Add the hazelnuts and goat cheese, tossing gently to combine.
  3. Transfer the salad to serving dishes and enjoy while still warm.
http://www.floatingkitchen.net/warm-spinach-salad-with-roasted-grapes-and-sweet-potatoes/

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