Strawberry Apple Kale Ginger Juice

On top of my fridge is a collection of appliances that we rarely use. Among them is a juicer. It was free and Keith begged me to take it, saying "I'll use it!"


Six months (and half an inch of dust) later, I'm now learning how to use it since I'm not allowed to get rid of it. I am currently on a soft food diet because I just got my wisdom teeth out, so it seemed like a good time to try juicing out.


This juice recipe has sweetness from the strawberries, the crisp tart taste of the apples, and the zing from the ginger, but none of the kale flavor!





Strawberry Apple Kale Ginger Juice

5 large Pink Lady (or Granny Smith) apples
6 strawberries
6 kale leaves
2 inch piece of ginger


Cut the apples in half, and then into quarters. Top the strawberries and peel the ginger. Put everything into your juicer, according to the manufacturer's instructions.

Sweet Potato and Kale Frittata

When I originally introduced myself, I promised cooking fiascoes. I'm happy to report that I have no had any major disasters since I started this blog. Until I tried to make a frittata.


Why was I trying to make one? Well, I bought kale for the first time over the weekend. The beautiful little bouquet of organic, purple-tinted leaves has been sitting in the bottom of my fridge for three days, crying out for love while I steadfastly ignored it.


So I did what any sane person would do. I Googled. And apparently, frittatas and kale are soul mates whose destinies were written in the stars...


Ahem.


The problem came from the pan I was using. It isn't oven proof. "No problem," I thought optimistically. "I will just flip it like a big omelete!" Forgetting, of course, that I am incapable of flipping a simple 2-egg omelete on a good day.


When flipping failed, I tried cooking it covered on low to get the middle and top done. Still failed. I ended up with a burnt bottom and runny top. In the end, I flipped the monster onto a greased cookie sheet and finished it off in the oven. Not as pretty, but it got the job done.






I am posting the recipe and instructions anyway, because the frittata itself actually tasted extremely good! (According to Keith it "tastes amazing with a shit-ton of ketchup," but you can ignore him. That's what I do.)

Sweet Potato and Kale Frittata
(inspired by Eggs on Sunday)

Olive oil
2 red potatoes
1/2 of a sweet potato
1/2 of a large yellow onion
2 cups chopped kale stalks removed
1 cups sliced baby bella mushrooms
3 cloves garlic
1 tsp thyme (or other dried herb)
1/4 cup parmesan cheese
Salt and pepper to taste



Generously coat the bottom of a large oven-proof pan with olive oil and set on medium heat. When heated, add sweet and red potatoes, and onions. Add mushrooms and garlic after 10-15 more minutes (before potatoes get too soft). Cook until the mushrooms start to brown, add the kale and cook until it wilts. At this point the potatoes should be soft, but not mushy. Cook longer if needed.


While you are cooking the vegetables, mix 8 eggs in a separate bowl. Whisk vigorously so that the eggs are light and fluffy.


Season the vegetable mixture with salt, pepper, and thyme. Sample your veggie of choice. Adjust seasonings as needed. When you are satisfied, add the eggs straight into the skillet. Use a spatula to flatten the top layer (it helps if you have an even layer in the pan before pouring the eggs in). Preheat your oven's broiler setting.


Cook the eggs until the edges and bottom are set (the top will still be runny). Sprinkle with parmesan cheese and place in the oven directly under the broiler. Take the pan out when the top is just beginning to brown and the eggs are done.