The Traveling Epicurean

kale

Mango-Kale Smoothie

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Mango-Kale Smoothie

If you are wary of kale you won’t be after trying my scrumptious mango-kale smoothie! In fact, if you didn’t see that this mango-kale smoothie was green you would never know there was kale in it! It’s made from frozen mango chunks, fresh kale leaves, a pinch of banana and ginger, vanilla-bean Greek yogurt and light apple juice. The silky creaminess comes from using Cabot vanilla-bean Greek yogurt. And the “light” apple juice has the perfect amount of sweetness bringing it all together. The subtle flavors from the scant amounts of banana and ginger will have your guest’s trying to pinpoint exactly what they are. This most delicious concoction will have you licking your lips after the first sip!

My mango-kale smoothie is a real energy booster! I love that it’s super easy and convenient with store bought frozen mango chunks! My kitchen always has mangoes on the counter ripening for these mango-kale smoothie’s or my mango salsa but sometimes the timing isn’t right. That’s why I always have a bag of store bought frozen mango in my freezer. I can always depend on the the quality of the store bought frozen mango being deep orange in color offering a sweet mango flavor. Many times I cut up the ripened fresh mangoes using 1/2 cup fresh and 1 cup frozen in the mango-kale smoothie. Then I add any leftover fresh mango to the frozen mango bag and pop in back into the freezer for next time.

I make many different smoothies some of which you can find in my “Energy Smooties 101” but I think this is one of my fave’s because of the simpicity, delicious flavor and nutritional benefits. I add ginger in my mango-Kale smoothie for an immune system booster offering up anti-inflammatories and antioxidants. Kale is another antioxidant with more nutrients then spinach, if you can believe that one! It has calcium, potassium, vitamin C and B6 all helping to give you awesome looking skin & hair, and healthy bones & heart. Then there’s the mighty mango that’s known to help fight cancer with vitamin’s like A, C, E and B6!

This Mango-Kale Smoothie energy drink should be part of your weekly regimen. It’s a win-win for all us busy bees who just don’t have time for ailments! Enjoy 🙂 Now that I have you on a health craze you have to try my easy fresh salsa 101 that you can make 12 months of the year, or BEST guacamole ever. Don’t forget the Seared Sea Scallops, Salmon BLT Slider’s and how about ending it with some Ricotta Pie!

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guaca

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Ingredients for Mango-Kale Smoothie makes 8 small glasses:

  • 1 1/2 cups frozen mango chunks (I love Stop & Shop brand -bag of frozen mango)
  • You can change up fruit and swap out 1/2 cup mango for pineapple
  • 1 cup PACKED, about 5 lg fresh kale leaves with ribbing removed
  • 3 1/2″ slices frozen banana,  (fresh banana’s sliced, placed into baggies and freeze)
  • 1 1/2 tsp fresh grated ginger
  • 1 cup Cabot vanilla-bean Greek yogurt- “Cabot”
  • 1 1/2 cup light or unsweetened apple juice…the perfect amount of sweet
  • NOTE: Make sure the liquid is 1″ down from top of fruit and kale level
  • 1/2 cup water OR Muscle milk …..If you need more liquid you can just add water OR a protein powder like muscle milk -vanilla is my favorite
  • 1/4 cup crushed ice …helps to purée the kale to a fine, smooth consistency

Directions:

  1. Place the kale leaves into the blender first, followed by Greek yogurt, ice cube, frozen mango chunks and banana, zested fresh ginger and light apple juice
  2. Purée for 1 minute til frothy and smooth
  3. Pour into glasses and serve
  4. NOTE: you can freeze any left over mango-kale smoothie in plastic container for future frozen “Italian ice” like snacks!
  5. Add some vodka or rum to make delicious party cocktails!

Gourmet Frittata

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Gourmet Frittata

The Frittata first came about as practical dish in theory for using up those leftovers in our frig but when adding in some lovely melting cheeses and a pinch of dairy it turns into something much more then that. Not to mention this Italian egg dish is just as delicious served room temperature as it is warm.

Making a gourmet frittata is as easy as can be leaving you with lots of room to be creative. The measurements do not have to be exact at all to get wonderful results. You can use 10-12 eggs, and mix in heavy cream, half and half, sour cream, or even creme fresh. You can also change out the cheeses to one that you prefer. Use feta or goat cheese, cheddar, Monterey Jack, Pepper jack, Colby-jack, Swiss or Gruyère, Parmesan and so on. It’s nice to mix it up too using a combination of these cheeses. I really love using up the leftover veggies in the fridge and don’t mind sautéing up one or two more to enhance the leftovers.

By no means does this homemade frittata have to remain a vegetarian either! Pack in the meat using chunks or slices of ham, cooked sausages, bacon, steak and well that list goes on too. I think the trick here is not to fuss too much, be sure to add a little dairy and be sure not to over cook the frittata thinking that it’s not done enough because you see a little movement in the center when taking it out of the oven. Remember it will keep cooking after you take it out of the oven and it will also congeal a bit with the cooling process. Enjoy the show and making this yummy gourmet frittata! You may want to try some grilled Asian Salmon or Caesar Salad with this frittata too.

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Ingredients:

  • 12 extra-lg eggs
  • 1/2 cup half & half, heavy cream or creme fresh
  • 1 1/2 cup gruyere cheese ( 1/2 cup is for the topping) OR 1/2 cup cheddar, 1/2 gruyere with addtional 1/2 cup mix of each for the topping
  • 1/3 cup grated Reggiano Parmesan
  • 8 oz. pkg baby bella mushrooms sliced
  • 1 1/2 cup chopped or sliced onions
  • 6 small tomatoes sliced 1/8″ thick to decorate top of frittata before you bake it
  • 1 tsp salt (1/2 tsp into eggs & 1/4 tsp each for onion/mush. and 1/4 tsp when you add kale)
  • 1/4 tsp ground pepper
  • 1 tsp Siracha (or more…to taste)

Directions :

  1. Pre-heat oven to 350º
  2. Wash and dry kale leaves
  3. Remove kale leaves from the ribbing (stalk) as shown in show
  4. Slice mushrooms, onions, kale and tomatoes – set aside
  5. Whisk 12 eggs, then whisk in 1/2 tsp salt. 1/4 tsp finely ground pepper and half and half
  6. Add 3 tbsp olive oil to 10″ cast iron pan or oven proof pan on med/high heat
  7. Add onions and sauté for 5 minutes
  8. Add mushrooms to onions and 1/4 tsp salt, then sauté another 5 minutes on med/high
  9. Add in kale when juices begin to release from the mushrooms along with another 1/4 tsp salt and sprinkle of pepper, and a few shots of Siracha
  10. Sauté kale mixture for 5 minutes while stirring just to wilt slightly
  11. Add 1 cup of gruyere and 1/2 cup of parm to egg mixture and give it a quick stir
  12. Turn off heat on cast iron pan and add in egg mixture
  13. Give it a stir to the veggies and egg mixture
  14. Then top with 1/2 cup more gruyere cheese and decorate with sliced tomatoes
  15. Put into the oven and bake for approx. 23 minutes
  16. Take a peak at the 20 minute mark to make sure that the top hasn’t gotten golden
  17. You only want slight golden on outer edge
  18. Take out frittata and let sit for 20-30 minutes
  19. NOTE: the frittata will keep cooking after you remove it from the oven
  20. Slice and serve with a sprinkle of grated Reggiano Parmesan on top