Kale Pesto

The Single Serving

So, now that Lent is over, I have been slowly trying to reintroduce myself to cheese. Last week, I saw some fresh kale at the market and decided to try a version of Kale Pesto. Pesto is the bomb and can be topped with any grated Italian cheese, which obviously appeals to me on several levels- also it's incredibly easy and delicious. Last week also happened to be one of the last holdouts of gloomy cold weather here so a dark sauce(?) like pesto, was the right fit.

Your Ingredients

Chop kale, nuts, and garlic

Remove Kale from boiling water

Blot the water off the leaves

Add all ingredients to blender

Blend like you mean it

Blend to your desired consistency

Et voila!

Save or Serve

I didn't save it, I ate it

Pesto sauce with Fusilli

Brussels Sprouts-Avocado-Lime Recipe: 

Ingredients-

   1/16 cup chopped pine nuts or walnuts
   1 ounces kale, trimmed, rinsed, and chopped
   1/8 cup shredded Parmesan cheese
   1/6 cup extra-virgin olive oil
   1 cloves garlic, chopped
   1/2 teaspoons lemon juice
   1/4 teaspoon salt
   pinch teaspoon pepper

How-To-
Toast nuts in a frying pan until they’re golden. This happens quite quickly, so make sure to watch for burning. Then chop the nuts and garlic. In the meantime, wash and dry the kale. Remove all the leaves from the stems and chop. Bring a large pot of salted water to boil. Have a bowl of cold water ready. Drop the chopped kale into the boiling water. When the water returns to a boil, swirl the kale around a few times until it becomes limp- will become a rich green color. Drain the kale and plunge it into the cold water. Drain again, then place on a clean dishtowel and blot away the moisture (soggy kale is not good). Place all of the ingredients in the blender. Purée until smooth. You may need to add more olive oil to reach desired consistency.

If not eating immediately, refrigerate by covering with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags. Freeze for up to two months.

Enjoy!

Thoughts- 
Don't eat on a first date (any dark greens really) but beyond that advice, I thought it was fantastic on my fusilli pasta. I had slightly more than I wanted to so I might use like one less leaf of kale next time.

Cinnamon Sugar Almonds

The Single Serving!

I've been on this sugar kick recently that I wish I could control. That bag of Reese's Cups in my work drawer seemed like a genius idea at the time, but I'm afraid I have been eating them every moment I have a lull in the office.  So to fuel my desire for sweets, I thought I would make a 'semi' healthier alternative to store-bought candy. Growing up in NYC, anyone can tell you about the divine aroma that comes from the street vendors selling candied almonds and walnuts along the city blocks. So I tried my own take on this classic treat- Cinnamon Sugar Almonds.  I've read elsewhere that people make these often as gifts for holidays or as favors, so do whatever fancies you- I am going to eat all of mine!

Start your engines! (ps. I had pre-combined cinnamon & sugar from a previous meal)

Dissolve sugar, cinnamon, and water into skillet

Coat all the almonds in syrupy mixture

Sugar will begin to crystallize

For easier cleanup, place wax paper over a baking sheet or in baking pan- let cool

Sugary Treats for Me!

Cinnamon Sugar Almond Recipe:

     Ingredients-

    1/3 cup, sugar
    1 cup, raw almonds (or any other nut-you'll notice some walnuts snuck into my dish)
    1/2 tbs, cinnamon
    1/6 cup (or a large splash), water

     How To-

On medium heat, take a large skillet and combine the sugar, cinnamon and water, mixing until sugar is dissolved. (I had my cinnamon and sugar pre-combined from a previous meal). Add the almonds until coated in sugar mixture. Stir constantly until the sugar crystallizes. Remove the almonds and place onto wax or parchment paper. Best if placed in the fridge soon after cooling so that the sugar can crystallize completely.

Enjoy!

Thoughts:

If I was more motivated, these would make a terrific take-home gift for friends or colleagues. With the exception of the cooling time, this sugary treat took maybe ten minutes, so if you're into no fuss quick snacks, then this is your bet. Plus, it's made with nuts, so that must make it healthy.