KALE is Comfort Food

Creamed Kale

Creamed Kale & Spinach

Anything spinach, I’ll eat.  Spinach in anything I’ll eat.  Discovering creamed spinach has been a double-edged discovery since so much of its delicious-ness is derived from its creaminess and basically creaminess amounts to high calorie.

However, now that I know how to make it, I have control over the ingredient content!  Yay!

I only recently investigated what actually goes into making creamed spinach and realized that it is not a hard-to-master scientific experiment in the least.  It incorporates a sauce that is made using the béchamel sauce-making technique!  While I chose not to use this technique which includes adding flour as a thickener, I thought that the combination of milk and cheeses I would use would create a thick enough sauce. And it did.

I adapted a recipe from Martha Stewart who uses cream cheese and no flour.

And, since I like to combine spinach with kale and have a number of different ways in which I use kale, I thought that it could also do well in this recipe.

So, there you go, kale and spinach really is comfort food!  Enjoy!

Note 1:  For this recipe I didn’t go out of my way to substitute lower calorie ingredients in particular as I used regular cream cheese.  When I make it again, I will use a lower fat version.  I will also use less butter and continue to use low-fat milk.

Creamed Kale & Spinach

Yield = 5 cups

Ingredients

2 cups fresh organic Baby Spinach
2 1/2 cups fresh organic Kale

Sauce Ingredients

1 Onion, chopped
4 garlic cloves, minced
1 T Canola
Dash of red pepper flakes
Dash Salt
Dash Pepper
3 T Butter
1/2 cup milk
3 T Cream cheese
1/4 cup Gruyere

Process:  wash, cut and blanch kale and spinach; after they are cooled, squeeze all liquid from them and chop.  To make the cream sauce:  saute onion in canola oil until translucent; add garlic, red pepper flakes, salt, pepper and butter and cook for another 3 minutes; add milk and when heated add Gruyere and cream cheese; stir and cook until cheese is melted; let cool then process in a blender; return to pan and add kale and spinach and cook for another 5 minutes.

Creamed Kale


Embracing Error

No-Bake Raspberry Cream Cheese Cake (Mousse) with a Pecan Crust

No-Bake Cheesecake

I’ve often heard food used as metaphors for life well, this recent baking experience literally allowed me to embrace and enjoy eating, my errors!  Yum!

The ingredients in this cake or mousse are sooooo what my sweet dream desserts are made of!  (Yes, when I dream, I dream of food!)

It started as a trip to the local produce market on Thursday – big produce delivery day!

Organic raspberries on sale – Yay!!!

I located a bunch of different recipes that incorporated raspberries and combined a couple to create this recipe for a Greek yogurt-infused, no-bake raspberry cheesecake.  And since I never liked graham cracker crusts — I will often make my cheesecakes with no crust — I discovered a way to make a hearty, nut-flavored crust using finely ground pecans.

I intended to make a cake however the creamy consistency could easily categorize the result as a mousse or perhaps a smoother and creamier, cheesecake.

No-Bake Cheesecake

No-Bake Cheesecake

I made this recipe work in a number of ways:  many of my raspberries were unusable explaining the low price but upon my inspection I managed to find just the right amount for this cake; the pecan crust recipe needed sugar and I happened to taste it before it was completed allowing me to make the needed adjustments.

These trials and errors enriched this baking experience enhancing both my flexibility and self-compassion.  And of course, it produced a delicious cake!

Here’s the recipe and more enticing images.

No-Bake Cheesecake

No-Bake Raspberry Cream Cheese Cake (Mousse) with a Pecan Crust

Filling

Ingredients
2 8-ounce packages of good quality cream cheese, softened
1 C plain Greek yogurt
½ C + 2T Confectioners’ sugar
2 t vanilla
2 t lemon juice

Freshly whipped cream

Process:  add all ingredients except the whipped cream to a large bowl and mix very well; fold in the whipped cream; chill.

Crust

Ingredients
1 C pecans, finely ground
1 C all-purpose flour
4 T butter
1 T sugar

Process:  add all ingredients to a food processor and blend well; press the mixture into a spring-form pan that is wrapped in foil; bake for 20 minutes; allow to cool.

Making freshly whipped cream:  combine 8 ounces of cold cream, 1 tablespoon of confectioners’ sugar, 1 teaspoon of vanilla, and 1 teaspoon of cream of tarter and whip until stiff.

Assembling the Cake
Place rinsed and dried raspberries on top of the baked and cooled pecan crust; pour the cream cheese filling over the raspberries; chill for 2-3 hours; and serve.

No-Bake Cheesecake No-Bake Cheesecake