Friday, July 30, 2010
Kale and Macaroni
Again, who thinks of these combinations? I added kale because I love kale, spinach would work too. This is such a great dish. It tastes cheezy with out using soy milk or nutritional yeast!!! This is a keeper!!!
12 oz elbow macaroni (I used brown rice)
1 medium bunch of kale, stems removed and chopped
3 tbsp olive oil
1/2 cup chopped yellow onion
1 garlic clove, chopped
1 medium yukon gold potato, peeled and cut into 1/4 inch slices (I used red potato because that is what I had)
salt and pepper
2 cups vegetable broth
1/2 tsp turmeric
3/4 tsp paprika
1/2 cup unsalted raw cashews, roasted
1 tbsp fresh lemon juice
1 tsp dijon mustard
1/2 cup dry bread crumbs (I used gluten free)
In a pot of boiling salted water, cook the macaroni until al dente. Drain and set aside.
Steam the kale until tender. Squeeze any moisture from them and set aside. Lightly oil a 9 X 13 baking dish and set aside. Preheat the oven to 350 degrees.
In a large sauce pan, heat 2 tbsp of oil over medium heat. Add the onion, garlic and potato. Season with salt and pepper to taste, cover, and cook until the veggies are softened, about 10 minutes. Add 1 cup of the broth, the turmeric, and 1/2 tsp of the paprika and continue cooking, uncovered, until the veggies are very soft. Remove from the heat and set aside.
Grind the cashews in a high speed blender. (I use hand held) Add the onion and potato mixture, the remaining broth, lemon juice, mustard, and salt and pepper to taste and blend until smooth. Taste, adjusting seasonings if necessary.
Combine the sauce with the cooked macaroni and steamed chard and transfer to the prepared casserole. Sprinkle with the bread crumbs and remaining 1/4 tsp paprika and drizzle with the remaining 1 tbsp of oil. Bake until hot and golden brown on top, about 3o minutes. Serve immediately.