KALE WITH MASHED POTATOES (STAMPPOT BOERENKOOL)
From Hans Plugge
❒ 2-3 lbs. potatoes (fresh small reds or Yukon Gold preferred)
❒ 1-2 lbs. raw kale (one large bunch or two smallish ones)
❒ 2 teaspoons salt
❒ 2 teaspoons pepper
❒ 1 stick of butter, warmed and cut into thin slices
❒ milk (at least a cup)
❒ smoked sausage
❒ hot sauce
❒ brown grainy mustard
1. Clean and strip kale. Cut rolled up leaves into uniform strips about 1/4 inch by 2 inches.
2. Place kale in large pot with about an inch of water and bring to a boil.
3. Cut potatoes into small cubes and place on top of kale (once water has started to boil).
4. Add salt and pepper.
5. Place sausage on the potatoes.
6. Simmer over medium heat until potatoes are cooked through, at least 25 min.
7. Remove sausages; drain and reserve liquid.
8. Mix kale and potatoes and mash smooth using the reserved liquid, or for a richer dish, butter and milk.
9. Adjust seasoning with salt and pepper (or a couple of dashes of hot sauce).
10. Serve sausage with the “mash” and mustard.
Eet smakelijk! (Enjoy!)
This traditional Dutch dish for a cold winter day is known to Plugge’s kids as “Dutch glop” for the sound it makes when it hits the plate.
SHREDDED TURKEY TACOS WITH CRANBERRY VINAIGRETTE SLAW
From Larry Post
Great for after Thanksgiving.
❒ leftover turkey, shredded (rotisserie chicken will also work)
❒ flour tortillas
❒ shredded Monterey Jack cheese (optional)
Cranberry Vinaigrette Slaw
❒ 1 lb. shredded green cabbage
❒ 1 granny smith apple, diced
❒ 1/2 cup jellied cranberry sauce
❒ 1/8 cup apple cider vinegar
❒ 1/4 cup pure cranberry juice no sugar added
❒ 2 to 3 tablespoons agave nectar
❒ 1/4 cup olive oil
1. Blend all vinaigrette ingredients except olive oil in small food processor or blender until smooth. Add olive oil and blend until fully mixed.
2. Combine shredded cabbage and diced apple in large bowl. Drizzle vinaigrette to desired consistency. Any leftover vinaigrette can be stored in the refrigerator and used as dressing at a later date.
THAI COCONUT CREAM OF BUTTERNUT SQUASH SOUP
From Sina Negahban
❒ 1 butternut squash
❒ 1 15-oz. can coconut milk
❒ 1/2 cup diced onion
❒ 1/2 tablespoon chopped lemongrass
❒ 2 tablespoon crushed garlic
❒ 2 teaspoons cinnamon
❒ 2 teaspoons nutmeg
❒ 3 tablespoons dark brown sugar
❒ 2 tablespoons coconut oil
❒ 2 cups chicken broth
Preheat oven to 350 degrees.
Cut butternut squash in half lengthwise. Scoop out the seeds and brush both sides of the squash with olive oil. Roast on a baking sheet about 45 minutes, until meat is soft and skin can easily be peeled off.
Let squash cool slightly. Heat coconut oil in a soup pot. Add garlic, onions and lemon grass and cook for about 5 minutes, watching so the garlic doesn’t burn.
Add squash and brown sugar and mix well. Add chicken broth, stir and simmer for 10-15 minutes.
Stir in cinnamon and nutmeg. Remove the soup from the burner and carefully ladle contents into a blender (a blender will allow for a smoother creamier texture than a food processor).
Transfer blended soup back to the pot and stir in coconut milk. *