Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.
Bring water and salt to a boil, add rice, cover and reduce heat to low. Cook for 15 minutes and let stand for 5 minutes. Fluff with a fork and allow to cool while continuing.
Bring a large pot of lightly salted water to a simmer. Trim the bottom 2-3 inches from kale leaves. Blanch leaves in water for 3 minutes. Remove using a slotted scoop to a cold water bath or cold running water to stop the cooking process. Drain well.
In a large bowl combine ground turkey, Italian sausage, onion, green pepper, garlic, herbs, salt, pepper and chili flakes. Mix gently just to combine all ingredients. Gently mix in rice.
Preheat oven to 350℉. Lay a kale leaf flat and dab with a paper towel to grab any excess moisture. Scoop a generous 1/4 cup of filling onto leaf and roll leaf over filling, tucking in the sides as mush as possible. If the leaf is not large enough to tuck the sides simply press them around the filling. Place roll into a greased 13"x 9" casserole dish. Repeat with remaining kale and filling, stacking rolls tightly in pan getting 2 rows of 7.
Pour sauce evenly over rolls, cover tightly with foil and bake for 1 hour. Remove foil and sprinkle with parmesan cheese if desired and broil 2-3 minutes. Allow to rest for 5 minutes prior to serving.
In a medium bowl whisk together all ingredients and set aside until rolls are assembled.
I found that it takes 3 bunches of fresh kale to yield the 14 large leaves. Save the smaller leaves for another use. It may be necessary to trim out about 1" of the center stem from the bottom of the cooked kale leaf to allow the leaf to roll nicely. Don't worry too much about tucking in the sides as they are packed tightly in the pan and hold their shape when cooked.
Preheat oven to 300℉. Peel pumpkin using a vegetable peeler and cut off stem. Cut in half vertically and scoop out seeds (reserve seeds for roasting if desired). Cut into approximate 1 1/2" chunks and place on a parchment lined baking sheet. Remove stem from tomatoes and cut into quarters. Spread out on a parchment lined baking sheet. Drizzle the pumpkin and tomatoes with 2 tbsp olive oil and roast in preheated oven for 1 1/2 hours. Add garlic cloves to the tray during the last 1/2 hour.
Peel and chop onion into 1/2" chunks. Heat 2 tbsp olive oil in a large soup pot or dutch oven over medium heat, add onion and sauté until starting to soften, approximately 5 minutes. To the pot add roasted vegetables and all remaining ingredients, reserving 1 cup chicken broth to adjust consistency later. Cover and simmer for a minimum 30 minutes. Remove from heat and blend with a hand held emersion blender until smooth. Adjust constituency using reserved chicken broth. Adjust seasoning with salt and pepper. Ladle into serving bowls and swirl in 1 1/2 tbsp of sour cream and top with crispy leeks.
Combine flour, cornstarch, salt and pepper in a shallow dish. Trim ends from leek and rinse well, making sure to rinse under any loose leaves. Cut leek into 1/4" slices and separate rings. Toss leek slices in flour mixture to gently coat. Add oil to a shallow pot or skillet and heat until the oil sizzles when a sprinkle of flour is added. Scoop out half of the leek slices shaking off any excess flour and add to oil. Fry for 4-5 minutes until golden, turning once. Using a slotted scoop remove leeks from oil and allow to drain on a paper towel lined plate. Repeat the frying process with remaining leeks. Keep uncovered at room temperature until ready to use.
In this recipe, two baking sheets were used to demonstrate the roasting of the pumpkin and tomatoes, however roast all on one baking sheet if desired. A stand blender can also be used to puree the soup. Makes approximately 10 cups.
Whisk all ingredients together until fully combined. Reserve 1 tbsp to add to flour mixture.
If using chicken breasts, place between 2 sheets of plastic wrap and pound with a meat mallet to an even thickness of 1/4"-1/2" thick. Cut into approximate 1 1/2" strips. If using chicken tenders, use as is.
Whisk together eggs and milk and set aside.
Whisk together flour, baking powder, baking soda, milk powder, salt and 1 tbsp of spice mixture. Set aside.
Rub remaining spice rub onto chicken pieces, coating all sides.
Add 4 tbsp of egg wash to flour mixture and using fingers rub egg wash into flour, creating scraggly bits.
Arrange breading station with chicken pieces, egg wash and flour. Dip each piece of chicken into egg wash and then flour coating. Place prepared chicken pieces onto wire rack until ready to fry.
In a large skillet add enough oil to cover bottom 1/4". Heat over medium heat until oil spatters when a drop of water is added. Pan fry chicken pieces approximately 2-3 minutes per side, making sure not to crowd the pan. Remove and drain on paper towel. Repeat with remaining chicken pieces. Keep warm in 200℉ oven.
Combine all ingredients in a small sauce pan and warm over low heat until jam is melted. Serve with chicken fingers.
Chicken fingers can be deep fried using a deep fryer or 1 1/2 - 2 litres of peanut oil maintained at 350℉.
Heat oil in a large skillet, add onions and sauté until soft, about 10 minutes. Add paprika, stir and cook for 2 minutes. Add half of the canned tomatoes and cook uncovered for 10 minutes. Pour mixture into blender or food processor and blend until almost smooth.
Pour blended mixture back into skillet and add remaining tomatoes, garlic and wine and cook uncovered until reduced, about 20 minutes.
Add water, clam juice and potatoes and cook covered until potatoes are just tender, 10-15 minutes depending on size.
Stir in salt, sugar, pepper and chili flakes, adjust seasoning and consistency by adding a little more water if necessary.
Add shrimp and cook uncovered for about 3 minutes depending on size. Serve immediately with crusty bread. Enjoy!
For this recipe I used shrimp size 21-25 per pound. The acid in the tomato will help cook the shrimp so there's no need to cook longer than a few minutes.