Mama's High Strung ® Vitamin Archives

Warm Kalette Salad

November6

Presenting! The Fabulous Kalettes!

No, it’s not a girl group from the ’60s. This is what happens when kale and Brussels sprouts hook up: a non-genetically modified vegetable that’s full of fiber, vitamin C, K and B6.

And, oh, are they delicious, with a slightly sweet and surprising nutty flavor.

Kalettes are also gorgeous. They have crunchy, deep purple stems with soft bright green leaves. I discovered them in a farmers’ market this summer, but since then I’ve seen them at Trader Joe’s and Whole Foods. Melissa’s Produce also carries them, but they call them Kale Sprouts (cute!).

Kalettes are great raw in a salad (chop them up a little first), but I also like them grilled, steamed, sautéed or roasted. If you do cook them, watch them carefully so you don’t burn their tiny, delicate leaves.

Besides trimming the ends, and rinsing them in cool water (of course), Kalettes don’t take much prep. This Warm Kalette Salad is fast and simple to make and, with the fresh feta cheese and pomegranate, makes a gorgeous side dish!

They may not be a girl group… but Kalettes ROCK! (Sorry…)

Warm Kalette Salad

prep: 20 minutes

cook: about 8 to 10 minutes

serves: 4

you’ll need…

3 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon salt

12 ounces Kalettes, with a tiny bit of the ends trimmed

1 cup chopped walnuts

½ cup fresh pomegranate seeds

2 tablespoons pomegranate molasses (available in Middle Eastern or ethnic markets)

4 ounces crumbled feta cheese

let’s get to it…

Line a large rimmed baking tray with foil; set aside. Place the oven rack in the middle of the oven. Heat the oven to 450°F.

Whisk the olive oil, minced garlic and salt together in a large bowl. (You can also use a large Ziploc-type resealable bag.) Add the Kalettes and stir (I use my hands) to coat with the olive oil mixture.

Pour the Kalette mixture on the prepared foil-lined baking tray. Sprinkle the walnuts and pomegranate seeds on top of the Kalettes. Drizzle with the pomegranate molasses.

Bake for 8 to 12 minutes or until the leafy ends start to darken (not burn!).

Remove from the oven and sprinkle with the feta cheese.

posted under Plated + Served, Recipe Box, Try This | 11 Comments »

Banana Blackberry Muffins

September5

I don’t know how I’ve been so lucky, but the blackberries in my farmers market and grocery store have been HUGE. Sweet. Juicy. GIGANTIC.

A farmer explained to me that the unseasonably cool temperatures allowed the berries to stay on the vine longer, giving them more time to grow and get sweeter and plumper from the sun (when it chose to shine).

I swear to goodness, I found one berry that was almost as big as my thumb. I probably should have taken a picture, but… well, I ate it. But look at the blackberries in my muffins… ginormous, right? These aren’t mini-muffins either… they’re normal size!

Blackberries are really high in fiber (all those little seeds, you know), but low in calories. A one-cup serving is only 60-calories! They are also full of Vitamin C.

Look for blackberries that are firm, plump and glossy. Blackberries that have a deep, dark color tend to be riper and sweeter. Wash them just before you eat them, otherwise they’ll get moldy. I know this won’t be a problem, but eat your berries within a day or two.

Oh, and even though the weather blessed us with a slightly longer blackberry season, that time is almost up… so make sure you get some this weekend!

Banana Blackberry Muffins

prep: 15 minutes
bake: 15 to 20 minutes

you’ll need…
1 cup oatmeal (not instant oatmeal)
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
2 large bananas, chopped
½ cup unsalted butter, softened
½ cup firmly packed brown sugar
1 egg
12 perfect blackberries

let’s get to it…
Place oven rack in center of oven. Heat oven to 375°F. Butter standard muffin tin (12 muffins).
Place oatmeal in a food processor. Pulse for 1-minute until oats resemble flour. Add flour, baking soda and salt to food processor and pulse until mixed; set aside.
Beat bananas and butter together (mixture will look curdled). Add the brown sugar and egg and beat until mixed. Add the oatmeal and flour mixture and blend until just combined (don’t overmix!).
Fill prepared muffin tins three-quarters full. Place one blackberry in the center of each muffin.
Bake for 15 to 20 minutes or until a toothpick comes out clean. Cool muffins for 5 minutes and remove from tin.

Like this recipe? You’ll love Unbelievably Moist Mini-Pumpkin Muffins

posted under Plated + Served, Recipe Box | 8 Comments »

What Are Hatch Chiles?

August27

Rosemary asks: Why all the hoopla surrounding Hatch Chiles?

Like anything in the food world that has a limited run, many people are drawn to the exclusivity and somewhat snobbish appeal of being part of a coveted gastro experience: think black French Périgord truffles or Copper River salmon.

But you’ve asked what are Hatch Chiles and why all the hoopla. One of the most unique qualities of these meaty peppers is that you can find them with varying heat levels… from mild to extremely hot. You really can’t say that about most chile peppers, can you?

Hatch Chiles are grown only in southern New Mexico’s fertile Mesilla Valley, where the soil is rich in nitrogen and minerals. Sun soaked days and cool desert nights help these chiles develop their intense earthy flavor. They are extremely rich in Vitamin C.

Hatch, New Mexico, is the epicenter for these chiles, which come into season in August and September. If you find yourself in this part of the world at this time of year, you’ll find chiles being roasted 24/7, Hatch Chile contests, and even a parade (which will be held this weekend! August 30^th to be exact!)

Roasting Hatch Chiles brings out their vibrant, hearty flavor. After roasting, the chiles are peeled… that’s when the excitement begins: what type of enchantment can I (and you!) create? This year I bought Melissa’s Hatch Chile Cookbook to find even more wonderful ideas!

Growing up in West Texas, I can remember my parents making an annual pilgrimage to New Mexico to buy huge bags of the chiles (25 lbs. or more!), which they would then roast, freeze and use the rest of the year. Maybe that’s why I’m so partial to Hatch Chiles… so many wonderful childhood memories of family, food and fun.

Sooo… get a move on. If you hurry, you can still make the parade!

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posted under Extra Helpings | 6 Comments »

Raspberry Whipped Cream Puffs

August7

Today is National Raspberries and Cream Day!

Please don’t confuse this momentous day of celebration with National Raspberry Cream Pie Day (that was August 1)… or National Raspberry Cake Day (that’s observed on July 31)… or National Raspberry Popover Day (long passed… May 3)… or National Raspberry Bombe Day (that’s not until next week).

(Come to think of it…who comes up with these “National Days” anyway?)

This is the day to buy pints and pints of beautifully luscious raspberries and pair them with rich, sweet cream for your own little bit of heaven on earth. Move fast because raspberry season officially ends in just a few weeks.

Raspberries are low in saturated fat and cholesterol and a great source of fiber, vitamin C and magnesium. But you won’t be thinking of that when you dive into these incredible Raspberry Whipped Cream Puffs.

I flavored the whipping cream with raspberry jam, which really makes the filling smooth and creamy (no seeds in sight but lots of raspberry flavor). You can make the puffs the day before and store them in an airtight container. Don’t fill them until just before serving so they don’t get soggy.

Now get moving! You have no time to waste…there’s another raspberry holiday right around the corner!

Raspberry Whipped Cream Puffs

prep: 45 minutes
cook: 45 minutes

makes 8 to 10 4-inch puffs

for the Puffs you’ll need:
1 cup water
8 tablespoons butter, cut into small pieces
¼ teaspoon salt
1 cup flour
4 eggs
¼ cup powdered sugar

for the Raspberry Cream you’ll need…
2 cups heavy whipping cream
2 tablespoons raspberry jam
2 pints fresh raspberries

let’s get to it…
Line two baking sheets with parchment paper and spray with anti-stick spray; set aside. Move oven racks oven center. Heat oven to 400°F.
Heat the water, butter and salt in a medium saucepan on medium-high heat until the butter melts; remove from heat. Add the flour all at once. Return to low heat and stir until the dough forms a ball. Remove from heat and let the dough cool for 5 minutes.
Stir the eggs into the dough one at a time until the mixture is glossy and smooth (I used an electric stand mixer to make the tough job go faster). Spoon the dough into large, rounded mounds, 2-inches apart. I used a ½ cup measuring cup so they would all be the same size.
Bake for 30-35 minutes, or until the puffs are golden brown (they will sound hollow when tapped). Prick each with a skewer to let steam escape. Cool completely on a wire rack. Sprinkle evenly with powdered sugar. Slice off the tops and remove the centers; set aside.
Whip cream on medium high for 1-minute. Add raspberry jam and beat on high speed for 1 minute. Taste the whipped cream. Add more raspberry jam if desired. Continue beating whipped cream until stiff peaks form.
Spoon whipped cream evenly onto bottom of halved cream puffs. Top with 3 or 4 fresh raspberries. Replace tops and serve immediately.

Cook’s Tip: Wait to fill the puffs just before serving so they don’t get soggy!

Make it Fancy: Place a star tip on the end of pastry bag and fill with the Raspberry Whipped Cream. Fill the bottom half of the cream puffs and proceed as directed above.

If you liked this recipe, here are some more great recipes with raspberries:

Coconut Raspberry Ice Pops

Black and Red Raspberry Tarts

Raspberry Jam Cookies

posted under Plated + Served, Recipe Box | 13 Comments »

Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com