Savory Oatmeal with Butternut Squash and Kale

November 24, 2015 by Stephanie Kirkos

Hello, Friends! This is Steph from Steph in Thyme, and today I’m sharing a delicious – yet different – kind of breakfast recipe. This gluten-free Savory Fall Oatmeal is a bowl of cozy goodness featuring roasted butternut squash and sautéed dinosaur kale. Start your day in a new way with this deliciously healthy breakfast recipe.

A bowl of oatmeal filled with fruit, cinnamon, and a touch of milk is a dreamy breakfast. But have you ever had a bowl of oatmeal with savory flavors instead? It’s certainly different, but still a treat.

Cubes of butternut squash are roasted until fork tender and seasoned simply with olive oil, salt and pepper. Simple, clean, scrumptious fall flavors.

While the butternut squash is roasting, minced shallot and olive oil are simmered in a skillet. Coarsely chopped Dinosaur Kale is cooked with a touch of vegetable broth until wilted.

Dinosaur Kale is also known as Tuscan Kale or Lacinato Kale. I love calling it by its dinosaur name because the leaves look like the wrinkled, dimpled skin of a dinosaur.

Gluten-free old fashioned rolled oats are cooked in the microwave until creamy (if you aren’t gluten-free, you can use regular oats).

Divide the cooked oats, kale, and butternut squash between two bowls and enjoy immediately.

This recipe serves as a delicious base for additional toppings.

Poach an egg and place it on top of the veggie mound for a protein-packed breakfast. You could also add a fried egg with Parmesan cheese. Or, why not add some creamy, tangy goat cheese on top?

So many ways to take up this savory oatmeal up a notch. Which will you try first?

Gluten-Free Savory Oatmeal with Roasted Butternut Squash and Sautéed Dinosaur Kale l Steph in Thyme for Busy Mom's Helper

Print Recipe

Savory Oatmeal with Butternut Squash and Kale

Cozy bowl of savory breakfast goodness, this oatmeal is full of fall vegetables and gluten-free.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 2 servings

Ingredients

2 cups butternut squash cubed
1/2 tbsp extra virgin olive oil
1 cup gluten-free old fashioned rolled oats
2 cups water
1 tsp extra virgin olive oil
1 shallot minced
3 cups dinosaur kale ribs removed and coarsely chopped (otherwise known as lacinato kale)
1 tbsp vegetable broth

Instructions

Preheat to 425 F. Place two cups of cubed raw butternut squash on a rimmed baking sheet. Drizzle olive oil over top and season generously with salt and pepper. Toss to coat and arrange squash in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until squash can be pierced with a fork.
While the squash is roasting, prepare the other ingredients. Heat remaining olive oil in a medium-sized skillet over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the kale and toss to coat. Season generously with salt and pepper. Add the vegetable broth and cook until wilted, about 5 minutes.
When you add the kale to the skillet, place 1 cup of oats and 2 cups of water in a large microwave safe bowl. Cover and cook for 5-6 minutes until water is absorbed. Let sit covered for 1 minute.
Stir oatmeal and divide between two bowls. Layer sautéed kale over top, followed by roasted butternut squash. Serve immediately.

Truffle & Garlic Kale Chips

October 29, 2015 by Stephanie Kirkos

Hello! This is Stephanie from Steph in Thyme, and today I’m sharing a healthy snack recipe with a simple, yet gourmet twist. These Truffle & Garlic Kale Chips are super easy to prepare but rich with flavor. Pour a big bowl, they’ll go fast!

One of my favorite ways to eat kale is baked into chips. Crispy, light as air, and much healthier than your corn or potato-based chips.

The curly variety of kale with its tight leafy folds creates delicious chips full of texture and crunch.

Simply slice away the stems and tough inner ribs of the kale and tear the leaves into a little larger than bite-sized pieces (they’ll shrink down as they cook). Add the kale pieces to a large mixing bowl and drizzle a teaspoon of olive oil over top.

Use your hands to massage the oil into the kale. And I mean really massage the kale – it sounds odd, but use your whole hand and pretend you’re giving someone a shoulder rub. This motion thoroughly coats the kale pieces with the oil all the way into the curly crevices.

Finish the kale chips with a dusting of garlic powder and sprinkle of black truffle salt.

This salt is one of my favorite ingredients. A little container seems expensive, but that little container goes a long way. Just a hint of truffle salt adds such a huge flavor boost to a wide array of foods. Popcorn, roasted vegetables, soup, mac & cheese. So many possibilities. Even if you use the salt often (like me), you won’t run out of it quickly because you only use a teensy bit at a time.

I bought my truffle salt at a boutique olive oil store in Saratoga Springs, but specialty stores like Sur La Table sell truffle salt. You can also purchase it on Amazon. I highly recommend – it is DIVINE.

Once the kale chips are oiled and seasoned, arrange the pieces in a single layer on a baking sheet lined with either parchment paper or a silicone mat.

Bake at a low heat, 250 F, for 25-30 minutes until the chips are dried out and crispy, but not browned.

Enjoy the chips right away, or store in an air-tight container to munch on later.

These chips are addicting, so full of crispy crunch. Light as air, melting in your mouth. The flavors of garlic and truffle are rich but not overpowering, cultivating a craving that urges your hand to reach for more.

I bet you can’t eat just one…but unlike potato chips, you won’t have the guilt if you eat the whole bag!

Print Recipe

Truffle & Garlic Kale Chips

Ingredients

4 cups curly kale stems and ribs removed, cut into larger than bite-sized pieces
1 tsp extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp black truffle salt plus additional for garnish

Instructions

Preheat oven to 250 F. Line a large rimmed baking sheet with a silicone mat or parchment paper.
Place the trimmed kale pieces in a large mixing bowl. Drizzle olive oil over the kale then massage with your hands until pieces are completely coated.
Sprinkle salt and garlic powder over the kale and toss lightly to coat.
Arrange the kale pieces in a single layer on the baking sheet.
Bake for 25-30 minutes until the kale pieces have dried out and are crispy, but not browned.
Remove baking sheet from the oven and pour kale chips into a serving bowl. Sprinkle additional truffle salt on top, if desired.
Serve immediately or store in an airtight container for 3-5 days.

Kale, Cabbage, and Carrot Fall Slaw

October 6, 2015 by Stephanie Kirkos

Hello! This is Stephanie from Steph in Thyme, and today I’m sharing a recipe for a hearty slaw perfect for fall. Loaded with kale, purple cabbage, carrots and tossed in a tangy shallot vinaigrette, this easy Kale, Cabbage, and Carrot Fall Slaw is a nutrient dense and colorful side dish.

Just because fall is here doesn’t mean we have to bid adieu to slaw. One of my favorite fall/winter variations embraces deep colors and flavors of seasonal vegetables – curly kale, carrots, and purple cabbage.

To save time and whip up this side dish quickly, I turn to my food processor to finely chop all the ingredients. A few pulses does the trick to evenly chop the vegetables while also leaving enough texture so the slaw isn’t mushy.

I have found that one bunch of curly kale, one small head of purple cabbage, and 4-6 medium carrots are a good ratio of both color and flavor. Of course, you can tweak the ratios per your taste preference and according to the size veggies you purchase.

The shallot vinaigrette is light and tangy, adding a zippy flavor to the deep and earthy flavors of the vegetables.

1/3 cup of olive oil seems like a lot, but this is a dense salad. 1/3 cup stretches the vinaigrette enough to completely coat the ingredients without drowning them.

I chill this slaw in the fridge for 1-2 hours before serving to allow all the flavors to meld. This slaw is tasty as a side to pretty much anything and is even delicious added to salads for additional texture and flavor.

Bon Appétit!

Hearty and healthy kale, cabbage and carrot slaw with a tangy vinaigrette. The perfect slaw for fall l Steph in Thyme for Busy Mom's Helper

Print Recipe

Kale, Cabbage, and Carrot Fall Slaw

Prep Time20 mins

Servings: 8 -10 servings

Ingredients

For the slaw

1 bunch curly kale ribs removed, finely chopped
1 small head purple cabbage core removed, finely chopped
4-6 medium carrots peeled and finely chopped

For the dressing

1 shallot minced
2 tsp gluten-free dijon mustard
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
salt and pepper to taste

Instructions

Rinse the kale and shake/pat dry or dry using a salad spinner. Remove the tough inner ribs. Working in batches, pulse a few times in a food processor until finely chopped (not minced into super tiny pieces, enough to have texture). Pour the chopped kale into a large bowl.
Remove the tough outer leaves of the head of cabbage. Slice in half and trim away the white, tough inner core. Slice into chunks and load into a food processor, working in batches depending on the size of your food processor. Pulse until finely chopped. Add chopped cabbage to the bowl of kale.
Peel the carrots and trim the ends. Slice into 1" pieces and pulse in a food processor until finely chopped. Add the carrots to the bowl of cabbage and kale.
In a small mixing bowl, combine the minced shallots and dijon mustard. Add the red wine vinegar and whisk to combine. Very slowly pour in the olive oil, whisking vigorously as you do so, to emulsify the vinaigrette. Season to taste with salt and pepper. Pour over the slaw.
Toss slaw and dressing until combined and well coated. Cover and chill in the refrigerator for 1-2 hours to allow all the flavors to meld. Toss and adjust salt and pepper seasoning before serving.