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10 nov -- kale: caldo verde – portuguese “green” soup november 10th, 2011 during the fall and winter, we make a big pot of soup at least once a week. it’s just the two of us, but we usually make enough for at least eight servings. obviously, neither one of us have a problem eating leftovers and, some usually ends up in the freezer for a quick dinner on those occassions when neither one of us want to lift a finger. this portuguese caldo verde will definitely make it into our regular rotation of favorite soups. see some of them like: ethiopian red lentil soup mexican caldo de res (beef soup) green pozole african peanut quinoa soup sotanghon (filipino chicken soup) mexican tortilla soup avgolemono (green lemon chicken soup) caldo verde is a portuguese cabbage and potato soup. it’s considered a national dish of portugal – enjoyed both at home and in fine restaurants. its simplicity is like that of irish colcannon (mashed potatoes with kale), which also appealed to country peasants. caldo verde’s main ingredients include potatoes, greens, and smoked sausage. as you are well aware by now, kale descended from a wild cabbage native to the mediterranean region. it is commonly used throughout europe. there’s a heated debate among portuguese food purists about what type of cabbage is “properly” used in caldo verde. in portugal they use portuguese cabbage called couve. i’m no botanist. but, unscientifically – from my preliminary research online, in portuguese cook books and various reference materials, couve formally called “couve trunchuda” is a headless cabbage similar to kale (sea kale) and collard greens. because of the size and shape of couve’s leaf, however, it may be more akin to collards than kale. but, more recently, kale varieties have been increasingly used to make caldo verde – especially among non-purists like myself. for this recipe – i would recommend lacinato kale, which is also known as dinosaur kale, tuscan kale, black kale or cavolo nero. i prefer it over the curly variety in most dishes. it’s also the one i grow in my garden, since lacinato is much easier to clean than its curly cousin. i also departed from tradition with this caldo verde recipe by adding a few other ingredients that marry well with the flavors of this very simple soup: vinegar and bay leaves. i did however maintain the distinctive character of cutting the greens into “ribbons” (chiffonade). this is a creamy soup made delicious with smokey sausage and it’s perfect any time the temperature dips or you need an easy go-to recipe. actually, the hardest part of this recipe was locating portuguese smoked sausage. i scored some linguica, a milder portuguese sausage than chaurico, from a small brazilian market/restaurant in north denver called little brazil (formerly emporio de brasil). next time i’ll try some other smoked sausage varieties like italian versions or kielbasa, which are easier to find. enjoy! view recipe for kale: caldo verde – portuguese “green” soup print & if you liked this post, please share: posted in brazilian , kale , portuguese , potato , soup - stew | 19 comments 25 oct -- kale: irish colcannon mashed potatoes & halloween october 25th, 2011 one of the best things about having this blog is discovering how other cultures use ingredients. i was thrilled to learn about another use for kale in irish colcannon – mashed potatoes. coincidentally, colcannon is a favorite this time of year for halloween. colcannon (“cal ceann fhionn” or “cal ceannann”) is an irish version of mashed potatoes with extra goodies like kale and cabbage added. it is one of ireland’s national dishes. early recipes of colcannon date back to the early 1700s. later the dish was introduced to the english who then modified it to create their version called “bubble and squeek.” colcannon potatoes are typically served year-round by home-cooks and restaurants, but colcannon’s more interesting tale is its association with hallow’s eve. in some parts of ireland, various objects with symbolic meaning were folded into the mashed potatoes. finding a ring in your spuds meant you were sure to marry in the next year, a coin a sign of wealth, a thimble meant you’d be a spinster, and a button a bachelor. in other parts, young unmarried ladies were also purported to fill their socks with spoonfuls of colcannon and tie them to their front doors. apparently, the first available man to walk through the door would be a suitor. i don’t know about colcannon’s powers for divination, but these mashed potatoes are a welcome alternative to regular ones. although colcannon was originally considered peasant food, these creamy mashed potatoes made with lots of butter and sautéed kale, cabbage, garlic and nutmeg are not skimp on flavor. i’d much rather fill up my belly than some socks with this version. but, then again, i already have my husband. tidbits on kale: kale has been cultivated for more than 2000 years. northern europeans were fond of kale because of its high vitamin content – it has ample amounts of vitamins a and c, folic acid, calcium and iron. choose kale that is rich in color; leave should not be limp or yellowing. store it the coldest section of the refrigerator. eat within 3 days or before the leaves start to turn limp. view recipe for kale: irish colcannon mashed potatoes & halloween print & if you liked this post, please share: tags: comfort food , halloween posted in cabbage , gluten-free , irish , kale , side , vegetarian | 33 comments 06 oct -- kale: catalonian (spanish) greens with raisins and pine nuts october 6th, 2011 kale – there’s so much more to make with this leafy green than kale chips. try this easy recipe for catalonian sautéed greens with raisins and pine nuts. in case you didn’t know catalonia is an autonomous community in northeastern spain . . . . yes. i’m back – with food facts and recipes. it worked. the hints from ffc friends and followers about not having seen any posts in their email box or rss feed. i wish i could say i was traveling the world eating exotic food to my pansa’s (belly’s) content. nope, i came down with a nasty summer bug that lingered and lingered. for nearly two months, i did a drastic clean up of my diet cutting out anything white (flour, sugar, dairy), alcohol, and even my go to remedy for all that ails me . . . chocolate. instead i upped the fruit and veggies and have been eating loads of leafy greens – kale , chard, beet greens, spinach, cabbage, etc. if you didn’t know it, leafy greens have anti-inflammatory properties and are full of anti-oxidants, plus they’re good for nutritional healing, particularly for the liver – when you/your body is stressed and your immune system is down. i like greens raw and cooked, so eating them has been no chore for me. this recipe for kale and chard with garlic, raisins, and pine nuts is just one adaptation of sautéed greens we’ve been eating for years. mix it up depending on what’s in your garden, pantry and refrigerator. this raisin/pine nut (and/or almond) combination comes from catalonia’s take on espinacas con pasas y pinones (spinach with raisins and pine nuts), although they also use other leafy greens. espinacas with raisins and pine nuts is usually a first course and is popular in other parts of the mediterranean from sicily to greece. it also makes an excellent side. this version, and my preference, is to use kale or a kale/chard combo, since spinach is less hearty and wilts much more. i also prefer to saute the greens and skip the parboiling that’s generally customary to other recipes. the greens are finished with orange juice, a technique i picked up from bryant terry , a chef and author of vegan soul kitchen. kale and other leafy greens are abundant and vibrant now with the cooler temps. so next time you score some, try this spanish favorite. for all my readers who are into southern and soul food, you’re sure to like these – they’ve replaced the traditionally cooked greens in our house. glad to be ba

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Whois Information

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Domain Name: FORKFINGERSCHOPSTICKS.COM
Registry Domain ID: 1564299938_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.godaddy.com
Registrar URL: http://www.godaddy.com
Updated Date: 2018-08-01T21:42:08Z
Creation Date: 2009-08-02T03:02:55Z
Registry Expiry Date: 2020-08-02T03:02:55Z
Registrar: GoDaddy.com, LLC
Registrar IANA ID: 146
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: 480-624-2505
Domain Status: clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
Domain Status: clientRenewProhibited https://icann.org/epp#clientRenewProhibited
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS1.BLUEHOST.COM
Name Server: NS2.BLUEHOST.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2019-01-30T10:34:03Z <<<

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  REGISTRAR GoDaddy.com, LLC

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =forkfingerschopsticks.com

  PORT 43

  TYPE domain

DOMAIN

  NAME forkfingerschopsticks.com

  CHANGED 2018-08-01

  CREATED 2009-08-02

STATUS
clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
clientRenewProhibited https://icann.org/epp#clientRenewProhibited
clientTransferProhibited https://icann.org/epp#clientTransferProhibited
clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited

NSERVER

  NS1.BLUEHOST.COM 162.159.24.80

  NS2.BLUEHOST.COM 162.159.25.175

  REGISTERED yes

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