The colors of autumn in this single dish made of brown rice, tempeh, seasonal cooked and raw vegetables. A combination of really interesting tastes and textures. A suggestion to reduce the prep time when cooking: you can steam the pumpkin the day before with the beetroot. You can also prepare the beetroot pesto and keep it in the fridge ready for use 😉
It’s kale time…but sometimes we don’t know how to use it. A dear friend of mine, has a beautiful organic farm near Reggio Emilia: she grows a nice garden with a lot of this seasonal vegetable (if you are near Reggio Emilia, I suggest to visit this farm https://www.facebook.com/profile.php?id=100007388536011 …they also produce a special Parmigiano Reggiano); she tells me that a lot of her clients don’t know how to cook kale and ask always for new recipes. You can consider it like chards or turnip tops: just boil them in water and then sauté with extra virgin olive oil and garlic to obtain a simply side dish. But you can also use it to make a salted quiche, a pesto, to enrich a vegetable soup…In this case we cook it to season a short kind of pasta, Malloreddus, (a traditional pasta from Sardegna)…you can also use short penne or orecchiette…
Tell me if you like them 😉
It’s finally pumpkin time: I love it so much! Today I would like to share a recipe with this colorful seasonal vegetable, which will help us to prepare a cream, also using its peel. We do not always wonder if the peel of some vegetables can be cooked, and we generally discard it. With this preparation you will see the possibility of using also the external part of the pumpkin. We will complete the dish with stems of kale. Usually when I buy some leaves of kale I find the refrigerator a little bit ‘”crowded”, in fact, its leaves are large and long. The stalks are the hardest part, so I find it practical to cut them immediately and get two benefits: a less “crowded” refrigerator ☺ and well cooked stems that require a different time to be ready, than the leaves.
The kale is perhaps one of the less used varieties of cabbage, but it would be very nice if you will try to know it better 😉 Its content of calcium, iron, phosphorus, potassium, folic acid and vitamins of the A-E-C group, should be a good reason to make it more protagonist on our tables, expecially in winter season, up to the first months of springtime. Today I share with you a new, simple and fast recipe,: a pesto made by kale leaves. You can use it to season a pasta, enrich a quiche, make a risotto or just to prepare an excellent bruschetta. What do you think? Isn’t it a good idea? Enjoy it ☺
Usually the first recipe I immagine when I see mushrooms is with rice, but this time I would like to give you another idea: so I’ve choose spelt, but cooked as a risotto. I’ve also used kale, but I thought that the plate would have needed some colour more…I’ve bought some pumpkin and the result is beautiful and tasty…..so enjoy this recipe!
Often we become much regular even approaching food; I think you already know it. For that reason, if we have to choose between something “tasty known” and something new with an incertain flavour, we prefare the known one. Fortunately sometimes we make an effort and we accept to go for the uncertainty and we descover new flavours and consistencies. It was like that for me, with these kale chips! Also my children like them so much 🙂 They are a perfect snack or a wonderful entrèe before a meal. So, now…try and enjoy.