We’ve had some really odd weather here on the farm this winter. One day it’s hard frost but the sun is shining, the next day it’s pouring with rain and it’s snowing on the high ground. It’s so important to maintain your health in these conditions, I’ve recently had a really bad cold with the most persistent cough which has kept me awake at night. So I think it’s time I focused on some really hearty and healthy food, the kind that fills you up but also provides all the vitamins, minerals and protein that you and your family need and this Spicy Moroccan Kale and Rice Soup fits the bill!
You couldn’t do better than a warming bowl of Spicy Moroccan Kale and Rice Soup, a recipe from a new cook book: We Love Kale from Apple Press.
The Blurb: This book is bursting with over 100 original and exciting mouthwatering recipes – with kale taking centre stage in everyone. Low in calories, yet high in fibre, this zero fat “queen of greens” is the perfect ingredient to have in your kitchen. Packed with nutrition, kale is hihg in iron, Vitamin K, and powerful antioxidants, keeping you healthy whilst tasting delicious.
The Authors: The recipes in We Love Kale come from five leading food and healthy lifestyle bloggers and food writers: Kristen Beddar of The Kale Project; Karen S. Burns-Booth of Lavender and Lovage; Carolyn Cope of Umami Girl; Jassy Davis of Gin and Crumpets and Kristina Slogget of spabettie.
Recipes that stood out: Kale and Shitake Pot Sticker Dumplings; Baby Kale Falafel with Green Hummus; Spicy Chipotle, Kale and Lime Enchiladas; Lentils, Caramelized Onions and Kale with Roasted Walnuts; Spicy Moroccan Kale and Rice Soup (recipe below); Kale Saag Aloo with Homemade Rotis; Kale Red Pepper and Feta Muffins and Triple Rich Hidden Gem Brownies which look so good and good for you too!
Pros & Cons: I really love the way this book is laid out, there is loads of nutritional and preparation information and most recipes feature a variations page, giving you even more options for the recipe. See the Baked Eggs, Kale and Guyere page below..
…and this is the Baked Egg Variations page, giving three more ways to use the recipes.
Not a lot of Cons, unless you don’t like Kale and are not willing to give it another go with the great advice and delicious recipes in this book. Oh, and it is one of those annoying books that won’t stay open on it’s own!
The Verdict: I love green vegetables and have been cooking with kale for some time now, however I found some really useful information and different ways to use these super-charged leaves. It’s a keeper.
- 300ml (10 fl oz) vegetable stock
- 1 onion, diced
- 4 garlic cloves, inced
- 2 carrots, peeled and sliced
- 2 teaspoons ras el hanout spice mixture
- 1/2 teaspoon cayenne pepper
- 1 tin (400g/14 oz) chopped tomatoes
- 100g (3 1/2 oz) long-grain rice
- 250g (9 oz) kale, washed de-stemmed and shredded
- salt and black pepper
- crusty bread or flatbread, for serving
- Put a tablespoon of the stock in a large saucepan and saute the onion, garlic and carrots for 10 minutes until softened, stirring frequently.
- Add the spices, tomatoes, remaining vegetable stock and rice; cover and simmer for 15-10 minutes over a low heat, until the rice is cooked.
- Season to taste with salt and pepper, add the kale and simmer for another 5-10 minutes until the kale is cooked.
- Serve immediately with crusty bread or warm flatbread.
- Free from dairy, gluten and wheat.
We Love Quinoa is the partner to We Love Kale featuring quinoa, the ancient grain and super-food which has taken the food world by storm.
The Blurb: Quinoa is a really versatile ingredient which contains all nine essential amino acids making it a complete-‐protein source and an excellent choice for vegans who may struggle to get enough protein in their diets. Naturally high in dietary fibre, quinoa is a slowly digested carbohydrate, making it a good low GI option.
The Authors: a slight change to the line up but still including Karen S. Burns-Booth, Carolyn Cope, Jassy Davis, Kristina Sloggett but this time with Jackie Sobon of Vegan Yack Attack.
Recipes that stood out: Quinoa Pancakes with Spiced Strawberry Compote with Yogurt; Quinoa-coated Fish Finger Sandwich; Quinoa Bean Burger with Basil Aioli and all it’s variations; Risotto-Style Quinoa with Caramelized Onions and Mushrooms; Fluffy and Fruity Quinoa Scones and Rich and Fudgy Quinoa Brownies.
Pros and Cons: The same excellent information and easy to use recipe layout with variations as We Love Kale. Loads of great recipes for every meal.
The Verdict: I was a quinoa sceptic until last July when I finally cracked it with this recipe for Quinoa with Summer Roasted Vegetables and Harissa Marinade now I’m converted and was delighted with the range and variety of the recipes.
We Love Kale by Kristen Beddar; Karen S. Burns-Booth; Carolyn Cope; Jassy Davis and Kristina Slogget. Published by Apple Press RRP £14.99
We Love Quinoa by Karen S. Burns-Booth, Carolyn Cope, Jassy Davis, Kristina Sloggett and Jackie Sobon. Published by Apple Press RRP £14.99
GIVEAWAY
I have 3 copies of We Love Quinoa to Giveaway. Entries from UK and European readers only. Please complete the actions on the Rafflecopter widget below to enter. Good Luck!
I have only ever made Stuffed butternut squash with quinoa and I really enjoyed it! I would love to try other recipes though!
No I’ve never cooked with Quinoa before but I have fed it to my hamsters & they loved it!. I do love the look of that soup, it looks delicious! 🙂
No I have never cooked with Quinoa but would like to have a go.
quinoa
I have never cooked with quinoa
I hope you will give it a try Lynsey.
Yes, my daughter loves quinoa. She likes it with cooked vegetables mixed into it. It is very easy and quick to cook.
That’s good that your daughter likes it and, you are right, it is very quick and easy to make.
ive not but would like to try
I’m sure you would enjoy it Laura
love it mixed with wild rice and served with spicy butternut squash and feta in a zingy lime dressing
That sounds so good Maxine.
I cooked with quinoa quite few times and love it! A dish with roasted sweet potatoes stood out for me I really enjoyed.
Ooh this sounds delicious and the book looks great too – I really do LOVE kale xx
Quinoa is one of my all time favourite grains! It’s so easy to cook with and so versatile. Kale is yummy too and I really like the look of this soup.
Thanks Jemma, lots to choose from in the books.
Yummy looking recipe Janice and nice to see Karen’s hard work in the flesh!
Janie x
It is good to see Karen’s recipes in print 🙂
That is a bowl of gloriousness! xxx
It is a lovely soup, easy to make, tastes great and is even good for you.
Lots for great and useful books coming out these dats! I am a certified kale-head and quinoa-head, having been growing kale for many years and cooking quinoa for over 8 years. Any books devoted to these special foods is a bonus. Great reviews. PS I hope you are feeling better, Janice. 🙂
Thanks Kellie, I’m much better now. Glad to hear you are a fan of kale and quinoa.
Glad you finally cracked your quinoa phobia Janice. The soup looks delicious and both books look really good. The kale one in particular sounds interesting. We’ve been growing and eating it for more years than I care to remember, but I’m fairly conservative in my usage of it – other than bunging it in a smoothie, obviously!
I resisted the whole kale trend but am fully on board now and, yes I have got over my quinoa fear, loving it now!
Decided I should enter the giveaway. As with the kale, I’m fairly conservative in my use of quinoa – mostly just use it as a ‘rice’ substitute, even though I’ve been eating it for at least twenty years. So it would be good to get a few more ideas.
Good luck with the comp, Chockette. There are lots of great ideas to use Quinoa in all sorts of ways.
Quinoa Tabbouleh 🙂
A classic, Miranda and very tasty.
I’ve experimented a lot with quinoa – favourite is in a peruvian style lunchbox salad
That sounds very exotic, Linsdey
sweet potato and quinoa soup
Oh that would be a lovely combination, Sophie.
No, not yet but I’ve got a breakfast bar recipe I’d like to try
That sounds interesting, good luck.
Never tried cooking with it.
Worth giving it a try Claire
Gorgeous looking soup Janice. Slurp! Now I am in the mood for soup! Yummed, stumbled and pinned.
Thanks Jac.
We haven’t yet xx
I’m sure you will love it, Ruth.
I have made burgers with them they came out quite good
I made a quinoa and chick pea patty for my daughter!
I make a lunch time kinda recipe. Quinoa, egg, onion, carrot and some soy sauce
That sound good, nice and quick too.
Great review as usual – glad you enjoyed the books! Karen
Always a pleasure and I could pick out your recipes without even checking at the back, they were always the ones I wanted to make.
No its new to me.
Always good to try something new, Keith
Quinoa muffins/quiches – eggs, cheese, ham and vegetables. Bite size and perfect for breakfast. I make them in batches and keep them in the freezer.
i havent tried it before x
it’s really easy to cook, Michelle. I’m sure you would enjoy it.
I love using half couscous and half quinoa when I make a Moroccan Tagine
Great idea Jennifer
I have a bag of Quinoa, but no recipes, lots of recipes online are American!
Good luck with the giveaway Anne, as there are lots of great recipes in the book.
No I haven’t tried it yet – but would love to
Good luck Sheri.
Chick pea and lemon tabolleh with quinoa is delish!
I have never cooked with quinoa, it’s one of those ingredients I keep finding recipes I really want to try but haven’t actually got round to buying any so I can do so! Fab sounding books 🙂
Yes, I like making a Avocado quinoa porridge
No I haven’t cooked with it yet – but would love to try something new.
love using quinoa to stuff vegetables such as squash, peppers or mushrooms but really need to try it in different ways
I’ve never cooked with quinoa but would love to try it if I find a recipe that interests me.
I haven’t , never sure what to do with it , so this would really help .
Have never used quinoa
I’m a virgin to quinoa. So far I’ve only used it to make a salad
Yes I love using it as a substitute for other forms of carbs x
No – This is new to me
I made a quinoa salad with avocado and beetroot 🙂
We sometimes have it as a salad dish but I’d be really interested to try it with more meals 🙂
Your soup looks amazing! I never would have thought to roast canned tomatoes. I bet that adds such great flavor to the soup.