Move Over Hash Browns - Kale Is Here

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MOVE OVER HASHBROWNS!


I love my potatoes, that's for sure. But I have been on a real health kick lately, not so much by choice this time as of necessity, and the name of the game is chelation. Long story, but I can say briefly that one of the VIP's in this game is brain-healthy glutathione, and this dish is packed with it. Kale, garlic, onions, walnuts, and over-easy eggs.

I started out by sauteeing the garlic. I usually do this in two stages, adding more garlic when the first little bit is just about done, so that I end up with some of it a little bit crispy, which gives it a totally different flavor. Yum.

Then I add the finely chopped red onion. Of course, white onion would do as well. And then, lots of finely chopped fresh kale. It's important to start with more than you think you need because it will shrink as it wilts. Right towards the end, I add some finely chopped walnuts and stir those in, with a sprinkling of chopped walnuts on top as well.

I then top with two perfectly cooked over easy eggs, with the yolks nice and soft while the whites are cooked through. Yes, this is attainable. Just fry your eggs on a lower temperature and be patient. If you see and here the edges of the whites crackling as you put the egg in the pan, you have the pan too hot and the outside of the whites will be done long before the insides.

Well, I had my doubts about this, but it was indeed amazing, and I have eaten it every day for the past three days. Mmmm.

Homemade Apple Nut Bread

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There is just something so wonderful about making homemade bread. I love the kneading: It makes me feel like Caroline Ingalls in my little house on the prairie. Okay, so I don't have a little house, and there is no prairie, but when that bread comes out of the oven, I get a country feeling every time.

This particular loaf of bread was made with unbleached white flour, whole wheat flour, oat flour, freshly squeezed apple juice, fresh apple bits, and chopped walnuts. It was really wonderful toasted and slathered with real butter.

I wish I could give the exact recipe. I hardly ever measure when I'm making bread, so it gets a bit challenging to share recipes. Basically, I started with a cup of warm water and a cup of fresh apple juice, added a rounded tablespoon of yeast, and let that sit a few minutes. Then I added about 2.5 cups of unbleached flour and let my sponge form for an hour or so. Then I added about a teaspoon of salt, two tablespoons of sugar, and - here's where the real guessing comes in - about a cup of oat flour, a cup of whole wheat, and then I kneaded in more whole wheat flour. I left the dough a little soft, because I knew the flours would expand once they got wet. After rising another hour to hour and a half, I shaped my loaves (it made this one big loaf and two mini-loaves), and let them rise another half hour or so. Times are very approximate, and always depend upon things like room temp and humidity. I like to go by the look of my dough rather than the time to decide when it's finished rising.

Anyway, very, very yummy!