Cheesy Kale and Leek Casserole

Ornamental Kale blooming in January in Washing...
Ornamental Kale blooming in January in Washington, DC. (Photo credit: Wikipedia)

I’m not a fan of overly bitter tastes. I’m also not a fan of overly sweet tastes but that’s another blog entry.  I find kale super bitter. Somehow, this recipe takes the bitter taste out of the kale. This recipe is from Cheryl, a friend of mine.

3 cups kale, rinsed and chopped

1 leek, cleaned well and sliced

2 T. butter

2 T. flour

1 c. milk

1 c. shredded Monterey Jack cheese

Place kale in a large pot of boiling water and cook for 5 minutes. Drain, rinse and set aside.  In the meantime, saute the leek in 2 T. butter in large skillet on medium heat for 5 minutes.  Add 2 T. flour and 1 c. milk to leek – butter mixture and cook until thickened.    Add cheese and kale to the white sauce mixture. Pour into a large casserole dish and bake, uncovered, at 350 for about 30 minutes.

Grilled Asparagus

 

English: Asparagus bundled
English: Asparagus bundled (Photo credit: Wikipedia)

 

It’s asparagus season.  Asparagus is one of my favorite vegetables — if fresh, young, and prepared properly.  Old asparagus that’s tough and woody or that awful, mushy, asparagus-from- a- can is very unpleasant and nearly inedible.    We’re able to purchase local asparagus (a crop not normally grown in Alberta) from the farmer’s market.  Edgar Farms has perfected growing asparagus  — a cool climate vegetable — along with other great vegetables. For more information, visit their website:  http://www.edgarfarms.com/

 

1 bundle asparagus

 

1/4 c. oil

 

2 – 3 T. good quality balsamic vinegar (if your balsamic vinegar is quite reduced, thin it by adding an equal amount of water)

 

1 – 2 T. spice blend

 

 

 

Wash asparagus and trim ends.  Place in a container. Mix oil, vinegar and spices together  and pour over asparagus.  Marinate for an hour or two, turning the asparagus at least one to ensure as many of the pieces are covered in marinade.

 

Grill on your indoor grill on mid-max for 4 – 6 minutes. Barbecue on medium until a bit brown but still tender-crisp.

 

 

 

 

Beefy Mushroom Soup

English: Mushroom Soup Français : Potage Velou...
English: Mushroom Soup Français : Potage Veloute aux Champignons (Photo credit: Wikipedia)

I was feeling tired and uninspired the other day.   This soup came about from a combination of fatigue, ground beef and what was in the pantry.

2 cans Cream of Mushroom Soup

2 cans sliced mushrooms, drained

1 lb. ground beef, browned

1 onion, chopped
Brown onion and ground beef in  a bit of oil in a skillet or large pot.  If using a large pot to brown the beef and onions, add the soup and mushrooms. Otherwise, transfer the beef and onions to a large pot and add soup and mushrooms.  Stir well.    Place on the stove over medium heat until heated all the way through.  Serve with buns or bread and a green salad.