Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/110595
Coconut-Kale-Chickpea Soup Yield: 6 cups • Preparation time: 20 minutes • Shelf life: at least 5 days This bright green soup takes minimal work and you can dress it up with diced cubes of marinated tofu, cooked yams, cooked farro or, as done here, with a drizzle of ginger oil. Serve either hot or at room temperature. 1 tablespoon vegetable oil 1 cup finely chopped onion 1½ teaspoons ground cumin 1 teaspoon ground coriander 2 cups (2 ounces) stemmed kale leaves, torn into large pieces 2 (15-ounce) cans chickpeas, rinsed and drained Use these cheesy, crunchy chips as a soup or salad garnish— or just enjoy on their own as a snack. 1 large clove garlic ½ ounce candied ginger 2 cups vegetable broth 1 (13.5-ounce) can coconut milk ¼ cup Indian coriander chutney 1 to 2 teaspoons salt freshly ground black pepper ginger oil 1. In a large skillet over medium-high, heat the vegetable oil. Add the onion and saute until golden, about 5 minutes. Stir in the cumin and coriander and scrape into the jar of an electric blender. 2. Add the kale, chickpeas, garlic, ginger and vegetable broth and puree on high until smooth. Add the coconut milk and coriander chutney and puree on high until completely smooth. Season to taste with salt and pepper. Heat or serve at room temperature drizzled with ginger oil, if desired. NUTRITIONAL DATA (per serving): Calories: 350; Cholesterol: 0 mg; Sodium: 940 mg; Fat: 18 g; Dietary Fiber: 7 g Dress up this recipe with marinated tofu, cooked yams or cooked farro in place of the ginger oil. Crispy Kale and Parmesan Chips Yield: about 3 ounces • Prep time: about 45 minutes Shelf life: Best in 1 to 2 days stored in a dry atmosphere These addictive cheesy-crunchy bites work well as snacks or as a soup or salad garnish. Be sure that the leaves are completely dry before rubbing them with oil to ensure crispness. Try with a little chile powder or other seasonings as well. 5 ounces stemmed small curly or lacinato kale leaves 2 tablespoons extra-virgin olive oil ½ cup grated imported parmesan cheese ¼ teaspoon sea salt, if desired 1. Heat the oven to 275 F. 2. In a large bowl, toss the leaves with the oil, rubbing the leaves to cover. Add the parmesan and salt and toss to cover evenly. Spread in even layers on one or two baking pans, season lightly with salt and pepper, and bake until the leaves are crisp, 30 to 35 minutes, rotating the pans from top to bottom halfway through. Remove the leaves to a baking rack and cool. Store carefully in an airtight container. NUTRITIONAL DATA (per serving): Calories: 190; Cholesterol: 10 mg; Sodium: 540 mg; Fat: 16 g; Dietary Fiber: 1 g 50 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Joanna Pruess is a regular contributor to Specialty Food Magazine. FIND INGREDIENT cost worksheets at specialtyfood.com/ onlinehighlights.