[Recipe] Kale Apple Soup

It’s been a pretty crazy few weeks and unfortunately I haven’t had the time, energy or motivation to post anything. I feel like the roller coaster has settled on a straightaway (at least for the moment), so I’m happy to be back online sharing some fun posts!!

http://www.thekitchn.com/recipe-kale-and-apple-soup-weeknight-dinner-recipes-from-the-kitchn-71332 It’s been COLD here lately. More than oh-this-is-uncomfortable cold and more like WHEN-WILL-THIS-WINTER-EVER-END cold. We’ve been stuck inside a lot which is good and bad. One of the good things is that this gives me the opportunity to cook more…particularly SOUPS!

Although it’s not my favorite meal, soups are perfect cold weather meals. PLUS, they give you so much food that they can last for multiple days. WIN WIN.

I found this Kale Apple Soup on The Kitchn and loved it! It’s fairly simple and it’s bursting with flavor. We had it warm the first night I made it, then I tried it cold for lunch the second day – it was delicious either way! And I have a feeling I’m going to bring it back as a cold gazpacho-like soup this summer!

Try it out and let me know what you think!

[Recipe] Kale Apple Soup
Author: 
 
Ingredients
  • 1 large bunch kale (de-stemmed, ripped into strips)
  • ¼ C cubed pancetta or sliced bacon (about 2 oz)
  • 4 C warmed chicken or vegetable stock, divided
  • 2 T olive oil
  • ½ whole yellow onion (chopped)
  • ¼ t salt
  • 1 medium apple (cored and chopped)
  • ¼ C plain yogurt
  • Freshly ground black pepper
Instructions
  1. In a large skillet over medium heat, sauté the meat for approx. 1 minute.
  2. Add the kale and stir to coat with rendered fat. (Add a little olive oil to keep the kale from sticking to the pan if needed).
  3. Cook, stirring, until the kale begins to wilt - approx. 5 minutes.
  4. Add 2 cups chicken stock and lower heat to medium-low and cook, stirring occasionally, for approx. 10 minutes.
  5. Transfer the mixture to a blender; or blend with an immersion blender. (Fill the blender no more than halfway; puree in two batches if necessary.)
  6. Puree, starting on the lowest speed, until smooth. Puree the second batch if necessary.
  7. Pour into a large bowl and set aside.
  8. In the same skillet over medium heat, heat the olive oil and cook the onions with salt for approx. 3 minutes.
  9. Add the chopped apples and cook for 5 minutes, or until the apples soften and onions are translucent.
  10. Stir in the remaining broth.
  11. Transfer the mixture to the blender, splitting into two batches if necessary.
  12. Puree until smooth.
  13. Combine the pureed apple and onion mixture with the kale mixture, and whisk to combine.
  14. (NOTE: If soup seems too thick, add more stock or water until it reaches the desired consistency -OR- you can strain out the pulpy bits. I strained it for the second day and it was delicious!)
  15. Serve garnished with a small dollop of yogurt and a few grinds of black pepper.
  16. Enjoy!

 

[Recipe] Easy Banana Almond Butter Ice Cream

banana almond butter ice cream | sunshine & the bear Sometimes you just need something sweet. Sometimes that something sweet needs to be ice cream. Just don’t question it…it’s science.

Recently I discovered an incredibly easy recipe for making ice cream right at home! No churn needed. No random ingredients needed. Truthfully, you only need one thing…BANANAS.

Yes. All you need is bananas, B-A-N-A-N-A-S!

Although this is new to me, many people in the health food world know this magical secret. I found out from a great post by The Kitchn and I’m all for passing on knowledge, so I want to share it with you! DIG IN…

Banana Almond Butter Ice Cream
Author: 
Prep time: 
Total time: 
Serves: 1 serving
 
Ingredients
  • 1 ripe banana (or however many you want to make)
  • 1 t almond butter
Instructions
  1. Peel the banana(s) and cut them into coin-sized pieces.
  2. Put the bananas in an airtight container and freeze the bananas for at least 2 hours (but ideally overnight).
  3. Remove the frozen banana(s) and blend them in a small food processor, pulsing the frozen pieces.
  4. Keep blending — the banana will look crumbly. Scrape down the food processor.
  5. Keep blending — the banana will look gooey. Scrape down the food processor.
  6. Keep blending — the banana will look like oatmeal. Scrape down the food processor.
  7. Watch the magic happen! Suddenly, as the last bits of banana smooth out, you'll see the mixture shift from blended banana to creamy, soft-serve ice cream texture!
  8. Blend for a few more seconds to aerate the ice cream.
  9. Add in your almond butter (or any other mix-in ingredients you decide to include).
  10. Transfer to an airtight container and freeze until solid.
  11. Top with whatever you want (I chose fresh strawberries!) and enjoy!

katekatebear homemade ice cream | sunshine & the bear

Have you tried it yet? No? Go do it right now. Yep, I’ll wait right here. :)