Kale with Sweet Corn

recipe and pic from here

Sometimes I post recipes I've tried. Sometimes those I want to try.

I have a lot of kale in the garden right now,

and this sounds yummy with corn and nuts.

Kale with Sweet Corn

1 c. fresh corn kernels (about 2 ears) or defrosted frozen corn
1 bunch kale, tough stems and center ribs removed and leaves chopped
1/2 c. finely chopped onion
1 clove garlic, chopped
1/4 c. vegetable broth, no-salt-added or low sodium
1/4 c. chopped walnuts and/or slivered raw almonds, very lightly toasted*
1/8 t. black pepper, if desired
2 T. finely chopped scallions

If using fresh corn, boil ears of corn until tender, about 4 minutes. Cut kernels from cobs with a sharp knife. Set aside.

Steam the kale for 10 minutes or until tender. When the kale is done, place in a colander and press to remove excess liquid.

Heat 2 tablespoons water in a skillet over medium-high heat. Saute onion and garlic until soft, about 2 minutes, Add the corn, kale and vegetable broth. Reduce heat to low and cook until kale and corn are heated through, stirring frequently. Toss in the lightly toasted nuts and season with black pepper if desired. Top with finely chopped scallions.


*toast nuts in a preheated oven at 300 degrees F for 3 minutes, stirring frequently

I loved making this freezer jam from strawberries

and rhubarb we grew this year!

There is a link to a recipe for an easy cheesecake

at the bottom of this post using this jam.

I'd like to try it. It makes three 'pies',

 so you could have other flavors for the non-rhubarb fans.

I also made apricot pineapple freezer jam this year.

Strawberry Rhubarb Freezer Jam 

3 cups. fresh or frozen, chopped rhubarb into 1/2" - 1"" pieces
1/4 c. water
2 c. chopped strawberries, (do not purée)
1 1/2 c. granulated sugar
1 pkg. (45 gram size=3 T.) No Cook Freezer Jam gelling powder

In a large non-reactive pan, combine the rhubarb and the water.

Over high heat, bring the rhubarb to a boil, and then reduce heat and simmer, uncovered until the rhubarb is tender, about 5 - 7 minutes).

Chill the rhubarb.

In a large bowl, combine the chilled rhubarb and the chopped strawberries.

Gently stir in the sugar and allow the mixture to stand for 15 minutes.

Slowly, sprinkle the gelling powder over the mixture,
a little at a time, while continuing to stir for 3 minutes.

Allow the mixture to stand for 5 minutes.

Gently stir again for 1 full minute.

Pour the jam into clean, freezer-safe containers or jars, leaving a 1" headspace.

Seal tightly.

Jam is ready to eat...store it in the refrigerator for up to 6 weeks, or in the freezer for up to one year!

A GREAT RHUBARB JAM WITH "LESS SUGAR"!

Recipe from here. The consistency of this jam makes it most suitable for a topping for toast, bagels, waffles, pancakes, muffins, scones, ice cream, cheesecake, and more!

by Dee, wife of Barbara's son Scott

Pineapple Coconut Whips

recipe and image from here

We had three weeks of 'heat' for the Northwest. 

These were awesome!

Pineapple Coconut Whips (or Dole Whip Copycat)
5 fl. oz. unsweetened almond milk
5 fl. oz. coconut milk
1⁄2 c. pineapple juice
21⁄2 c. fresh pineapple chunks, frozen
1⁄4 t. stevia (or sweetener of your choice), optional
1 pinch
salt

Add ingredients to blender jar in order listed. Blend on medium mow for 20 seconds then increase speed to medium high (speed 6) for another 30 seconds or until smooth. You may experience cavitation during blending. If so, you can wait until it catches again or stop blending, remove the jar, shake the contents back down to the blade, replace it and continue blending.Transfer pineapple mixture to a large plastic bag and place in freezer for 30-60 minutes. Cut off one tip of bag and pipe into serving dishes.

VARIATIONS

You can replace any or all of the frozen pineapple with another frozen fruit. Some of our favorite combinations are:
Pineapple Strawberry (1 c. of each)
Pineapple Mango (1 c. of each)
Pineapple Blackberry (1 c. of each)
Pineapple Raspberry (1 c. of each)
Strawberry (2 c., omit pineapple juice)

Make a Tropical Whip by omitting almond milk and using 10 fl.oz. of coconut milk.

You may use other milks with this recipe, just know it will change the taste and the texture.