Hey It’s Jet Here.
One of the silver linings from Mom’s new food playbook is the fact that the woman has gone cooking crazy! She’s scoured her data base to see what draws her attention based on ingredients that will hopefully play nice in her intestines. Little Miss QC (Quality Control) and I relish this turn of events. JJ and I have stashed some photos from Mom’s recent cooking sessions.
Remember our collard greens, post? Well, when Mom waved a bunch of delicate red kale (should carry the name purple really) over the colander to drain the rinse water, Little Miss Hopeful and I shimmied our tushies toward the sink. Mom quarter-turned to the cutting board and began removing the leaves, tearing them into bite sized pieces. And then…
Bliss… she broke the first stem in half and …
Little Miss Double the Recipe and I showed our gratitude for Mom’s choice to make twice the Shitake and Kale Soup with Sweet Potato by keeping up with the kale stems. Here’s the recipe:
Kale Shiitake Sweet Potato Soup
- 4 cups water or low-sodium vegetable stock (Mom used 1 box of low sodium veggie stock and 1 box of chicken low sodium because she thought she had 2 veggies and did not. She would stick to the veggie stock next time and possibly use mushroom stock!)
- 1 cup fresh shiitake mushrooms, stems removed, caps thinly sliced
- 1 small sweet potato, peeled, chopped into 1/4 inch cubes (Mom thinks that she might use a regular potato or malanga next time, the sweet potato left the soup too sweet.)
- 1/2 bunch fresh kale, washed and stems removed
- 1 teaspoon Mellow white miso, per cup (Mom bought Mellow Yellow by mistake, no biggie!)
- 1/4 cup toasted pumpkin seeds (Mom left this out for tummy reasons, she thinks the seeds would be delicious.)
- In a saucepan combine the water/broth, shitake mushrooms and sweet potato and bring to a boil. (At Casa Jetty, this takes forever, so, our times were longer…)
- Reduce heat and simmer for 10-15 minutes.
- Meanwhile, chop the kale into bite size pieces and add to the soup.
- Cook until tender, another 8 minutes.
- Dissolve a teaspoon of light miso in a bowl with a small amount of broth.
- Ladle in the soup and sprinkle with toasted pumpkin seeds.
Another great back to Tasty Tuesday day.
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