Tag Archives: kale

1st Semester of Law School Finished!

Our first big Syracuse snow!

Our first big Syracuse snow!

It has been a busy and exciting few months! I finished my first semester of law school, Rich started his Ph.D. program, we opened our B&B (I’ll write more about that in a later post), and have enjoyed living in our new house.

 

Law school has certainly surpassed my expectations. I’m impressed by how much I’ve learned in just a few months, I’ve met some wonderful new people, and have really enjoyed challenging myself in new ways. The study of law is both intellectual and practical. I love pushing myself to learn new things while knowing that these are ideas that have practical uses and implications.

 

Studying with a big kale salad and a kombucha!

Studying with a big kale salad and a kombucha!

I went back and forth for the last three years about whether going to law school was a good choice for me. I was worried about the decrease in jobs for lawyers and the amount of debt most law students get into. I’m so happy I finally decided to go, but I’m also happy I waited as long as I did. After working for a few years, I am not putting myself into debt and I feel confident about my career prospects because I am doing a joint MPA/JD.

 

I also like being an older student. I am much less stressed than I would have been a few years ago. I am able to put things in perspective and enjoy the experience to an extent I wouldn’t have been able to after undergrad.

 

I have made some yummy creations in the past few months. I would take pictures with every intention to blog, but realized I should re-read an assignment for class or work on my paper instead. I will try to spend a bit more time posting this semester, even if the posts are short.

This really captures how much snow we got.

This really captures how much snow we got.

 

January is the month I do a strict vegan detox. While I am usually a flexitarian (occasionally eating meat or dairy), after the holidays I find that an entire month without any meat or dairy makes me feel revitalized.

 

We have made some pretty spectacular dishes for vegan month so far. Yesterday I made baked kale falafels. The kale made them a nice green color and when I baked them they became slightly browned on the outside. Because they were not fried, they were much healthier than regular falafel. The kale made them taste earthy and the cumin and chili powder “kicked it up a notch” as Rich likes to say. He made a fabulous baganoush to go with them and we ate it all over a big kale salad. I couldn’t believe how filling it was!

Kale Falafel

Kale Falafel

Falafel and Kale salad

This recipe was adapted from Mark Bittman’s baked falafel recipe

Baked Kale Falafel
Yields 13
A healthier take on falafels.
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Prep Time
15 min
Cook Time
27 min
Total Time
42 min
Prep Time
15 min
Cook Time
27 min
Total Time
42 min
126 calories
13 g
0 g
7 g
5 g
1 g
67 g
218 g
0 g
0 g
5 g
Nutrition Facts
Serving Size
67g
Yields
13
Amount Per Serving
Calories 126
Calories from Fat 56
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 218mg
9%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
4%
Sugars 0g
Protein 5g
Vitamin A
17%
Vitamin C
11%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 15 ounce cans of chickpeas
  2. 1 cup finely chopped kale
  3. 1 small onion finely chopped
  4. 1/2 cup tahini
  5. 1 teaspoon olive oil
  6. 1 tablespoon cumin
  7. 1 teaspoon chili powder
  8. 1/2 teaspoon corse salt
Instructions
  1. Pre-heat the oven to 375 degrees fahrenheit.
  2. Finely chop the kale and onion.
  3. Add all of the ingredients to the food processor until everything is well blended.
  4. Place a sheet of parchment paper on a cookie sheet.
  5. Take about 1 1/2 tablespoons of the mixture and make it into a ball. Then place it on the cookie sheet and flatten a little by pressing down with your palm.
  6. Repeat until all of the falafels are formed.
  7. Bake for 15 minutes at 375 degrees fahrenheit, then take them out and gently flip the falafels. Bake them for another 12 minutes.
  8. Let them cool for about 5 minutes and then serve anyway you like!
Notes
  1. Falafels are great on salads, in wraps, or alone with some dip!
Adapted from Mark Bittman
beta
calories
126
fat
7g
protein
5g
carbs
13g
more
Adapted from Mark Bittman
Bed Stuy Foodie http://bedstuyfoodie.com/

Kale Egg Bake – “Kale Cupcakes”

IMG_3926 

This is a great breakfast from one of my favorite Brooklyn brunch spots Cafe Rue Dix. It is called Kale Cupcakes. They are basically eggs baked inside of kale. The kale comes out nice and crispy like kale chips. The egg inside is runny and goes well with a piece of toast. It is a great meal to have for guests because it looks so gourmet.

 Kale cupcakes

 The first time I had this was after a long run in Brooklyn. It was filling and came with a nice little side of greens. I have wanted to try making it at home ever since.

I was a little nervous to try this last weekend for the first time with guests. It was so easy and it came out great! Hopefully this time next year I’ll be making it with kale from my garden.

We put in a garden this weekend. Our first real garden! We did a raised bed garden. It was a lot of work, but worth it. This late in the season we couldn’t find any kale to put in it, but I’m sure we will next year.

Let me now how they turn out!

 

Kale Cupcakes
Serves 4
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Print
Cook Time
20 min
Total Time
27 min
Cook Time
20 min
Total Time
27 min
76 calories
1 g
186 g
5 g
6 g
2 g
56 g
112 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
56g
Servings
4
Amount Per Serving
Calories 76
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 186mg
62%
Sodium 112mg
5%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 6g
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 eggs
  2. 1 head of kale
  3. 4 teaspoons soy milk
  4. salt
  5. pepper
  6. olive oil for the cupcake tin
Instructions
  1. Pre-head the oven to 325 degrees Fahrenheit.
  2. Rinse and dry several large leaves of kale.
  3. Grease the cupcake tin with olive oil.
  4. Place the kale in the cupcake tins to make a "bed" for the cupcake. I often used to pieces of kale cut in half for this. Sometimes you will find the perfect piece of kale and can use just one piece.
  5. Break eggs one at a time and place them gently in the kale.
  6. Top each egg with a little less than 1 teaspoon of soy milk to keep them moist.
  7. Sprinkle with salt and pepper.
  8. Bake for 20 minutes at 325 degrees fahrenheit.
  9. When they come out, place a knife in around the edges and then gently pop the kale cupcake out.
  10. Enjoy with a side of your favorite greens or toast!
beta
calories
76
fat
5g
protein
6g
carbs
1g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
 

Kale in cupcake tins

Kale in cupcake tins

IMG_3905