[Kitchen Witch]

Kale and Potato Soup
This recipe serves: 6

[Ingredients]
1 bunch kale (about 1 pound)
2 pounds boiling potatoes
1 teaspoon salt
2 quarts boiling water
salt to taste
freshly ground black pepper


[Cooking Instructions]
1. Remove the stems from the kale, wash the leaves and cut them into a chiffonade (shredded leaves). You should have about 6 to 8 cups.

2. Peel the potatoes and chop them up very fine.

3. Bring the water to a boil with the salt. Add the chopped potatoes, return to a boil, and cook for 2 minutes, covered.

4. Add the kale and cook 2 minutes more.

5. Adjust the salt and pepper to taste.

Serving Size: 8 ounces
[Nutritional Information]
Number of Servings: 6
Per Serving
Calories 157 Carbohydrate 35 g
Fat 1 g Fiber 4 g
Protein 6 g Saturated Fat 0 g
Sodium 530 mg


Butternut Squash Risotto
This recipe serves: 6

[Ingredients]
6 cups vegetable broth
3 tablespoons olive oil
2 tablespoons chopped garlic
2 tablespoons chopped, fresh sage
2 1/2 - 3 cups peeled, cubed butternut squash
salt to taste
2 cups Arborio rice
1/2 cup white wine (optional)
6 to 8 tablespoons grated Parmesan cheese
freshly ground black pepper
chopped, fresh flat-leaf parsley or sage for garnish


[Cooking Instructions]
1. Pour the broth into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer.

2. Warm the olive oil in a deep sauté pan. Add the garlic and sage and sauté for a few minutes.

3. Add the squash, sprinkle it with salt, and stirring, cook for 1 minute. Add the rice and stir until the rice is opaque, about 3 minutes. Add the white wine (if using) and cook until it evaporates, just a few minutes.

4. Add a ladleful of the simmering broth (about 1 cup) and stir until the broth is absorbed. Lower the heat. Continue to add broth, a ladleful at a time, until the rice kernels are al dente in the center and creamy on the outside, 20 to 25 minutes in all.

5. Stir in 4 tablespoons of the Parmesan cheese. Adjust salt and pepper to taste. Serve immediately, sprinkled with the remaining grated cheese.

Note: If you do not want to take a chance of overcooking the squash with the rice and having it break down, which is the old fashioned Jewish-Italian way, you can cook it separately in the vegetable broth and add it to the rice along with the last addition of broth.

Serving Size: about 1 1/2 cups
[Nutritional Information]
Number of Servings: 6
Per Serving
Calories 419 Carbohydrate 71 g
Fat 9 g Fiber 3 g
Protein 10 g Saturated Fat 2 g
Sodium 541 mg


Fillet of Sole en Papillote
This recipe serves:

[Ingredients]
2 scallions, julienned
1/2 fennel bulb, julienned
1 large carrot, julienned
1 celery stalk, julienned
1/2 large red bell pepper, julienned
4 fillets of sole, about 6 ounces each
salt to taste
freshly ground black pepper
4 thin slices of lemon
1/2 cup white wine


[Cooking Instructions]
1. Preheat the oven to 450°F.

2. Toss the julienned vegetables together and set aside.

3. Cut 4 round pieces of parchment paper large enough to contain the fish and vegetables when folded in half.

4. Spray the parchment rounds with non-stick cooking spray.

5. Place a fish fillet in the center of each piece of parchment and lay 1/4 of the vegetables on top of each fillet. Season with salt and pepper. Place a lemon slice on top of the vegetables.

6. Fold the paper in half and crimp the edges leaving one end uncrimped. Pour a little wine through the opening in each pouch, distributing it evenly. Crimp and seal the open end.

7. Place the envelopes (papillotes) on sheet pans and bake in the preheated oven for 7 to 10 minutes depending on the thickness of the fish. Check doneness by carefully opening the envelopes and checking to see that the fish is opaque.

8. Place a parchment pouch on each plate and slice open the top with a sharp knife or scissors.

NOTE: If you can't find parchment paper, you can substitute aluminum foil bags.

Serving Size: 1 fillet of sole
[Nutritional Information]
Number of Servings: 4
Per Serving
Calories 197 Carbohydrate 6 g
Fat 2 g Fiber 2 g
Protein 33 g Saturated Fat 0 g
Sodium 634 mg