Fall Kale Salad

Lately my meals have included a lot of squash. I have tried new recipes and have been experimenting which is very fun for me.  I am learning to love squash and I'm not complaining. Last week we enjoyed a butternut squash lasagna (recipe may be posted soon!) that was unlike any lasagna I have ever had, but it was flavorful and satisfying and I did not miss the meat or a tomato sauce at all. With all of the squash around here, there have not been as many greens. This week I felt like my body was needing some more green vs orange. So I bought some kale and it has been going into everything from smoothies to soups. Kale is surprisingly energizing in our morning smoothies, or at least it felt like it on the day we tried it. I was less hungry during the day and did not even think about needing another cup of coffee like I do most days. Who knew?! With this pumpkin soup, I decided to make a raw kale salad. Normally I would never think of eating kale raw, but when I was in Philadelphia a few weeks ago I had a raw kale salad at Fork that was incredible! The secret to a raw kale salad not being tough, bitter and less than palatable is a nice massage. Massaging the oil or dressing into the leaves and allowing them to sit for a little while takes away some of the bitterness and softens the leaves. This is a hands on salad that is a nice change from romaine or spinach. Enjoy!

Fall Kale Salad

Kale leaves (dinosaur or lacinato is my favorite variety), washed and torn or chopped into fork size pieces
Dried cranberries (soak in orange juice for 30 minutes or overnight for even more flavor punch)
Carrots, thinly sliced or diced
Almond slices, dry toasted
Dijon Vinaigrette

Massage vinaigrette into kale leaves for several minutes or until leaves begin to soften. Allow to sit for 20 minutes or even a few hours. Add other toppings as desired.

Chicken and Wild Rice Soup

Chicken and wild rice soup is a big deal in North Dakota. I'm serious. Many of the local restaurants have chicken and wild rice soup on their menu daily. I have patients every week tell me it is the favorite soup next to knoephla soup. Other favorites around here: kuchen, Ranch dressing, dough (yes, people tell me they like to eat "dough"), potatoes, noodles (not pasta- noodles!) and probably anything breaded or fried. The people of North Dakota are tough and hearty. They survive intense cold and months of winter weather. They like food and they want comfort foods after braving the cold winds or trekking through the small mountains of snow. These foods are delicious but also are part of the reason I have a busy job here!

Chicken and wild rice soup is a thick creamy soup that is a winter comfort food. Although traditionaly it has a high cream and thus fat content it also does have some redeeming qualities. It has wild rice which is a whole grain, high in fiber and full of potassium, phosphorus, thiamine, riboflavin, and niacin. I added some vegetables to my recipe which is always a good thing and soup is perfect for these cold, wintry days. I also decreased the cream content which didn't make a difference. It was still rich, warm and comforting. With the negative 10 degree weather here this week, this soup was perfect for dinner and lunch. I used this recipe to make whole wheat French bread to have with the soup.  Enjoy!

Chicken and Wild Rice Soup
Adapted from -Home Ec 101
Serves 4

4 cups chicken broth
1 cup water
3/4 cup wild rice
1/2 onion diced
1 large or 2 medium carrots, peeled and diced
1-2 celery stalks, diced
2 cloves of garlic, minced
3 strips of  uncured bacon
2 tbsp butter
1/2 cup all-purpose flour
1 cup half and half
1 1/2 cups milk
2 chicken breasts with skins removed, diced
1/2 teaspoon sage
1/2 tsp thyme
salt and ground black pepper to taste

1. Combine water, stock, and rice in a pot. Bring to a simmer, cover and cook for about 40 minutes.
2. Cook chicken in a non-stick skillet. Remove from pan.
3. Cook bacon in same pan until crisp. Remove from  pan and drain on paper towels. Crumble when cooled.
4. In a large pot on medium heat, add butter and allow to melt. Add onion, celery, and carrots and cook for several minutes until starting to brown, about 10 minutes. Add garlic and cook for 1-2 more minutes.
5. Add flour and stir to combine. Cook for 1-2 minutes.
6. Slowly add the milk and cream and continue to stir until combined. Once rice is soft, add rice and broth mixture to the soup. Continue to stir.
7. Add chicken, bacon, and spices. Stir to combine. Allow to cook, stirring frequently until bubbling and heated through. Reduce heat to low and allow to simmer for several minutes.
8. Ladle into bowls and serve with a warm slice of crusty bread and a green salad.