I know I should be more ambitious than this since it is summer, and I will have some more interesting dinners coming soon. In the meantime, this is actually my very favorite kind of meal: Baked sweet potato, baked beans, and a huge pile of crispy kale. Holy fiber. Delicious and easy. (Scroll to the bottom of this post where there is more info about the power of kale).
I have never actually made Strawberry Shortcake before. Not sure why. But after we picked up these babies at the farm, plus the fact that we are going strawberry picking on Friday so there are many more on the way, I wanted to try it out.
Reed wanted to help, but I wanted to get the dough done without him and then have him help me cut out the biscuits (I used a glass which worked fine). I told him I had to look up the recipe and to come back in a few minutes. He offered to write out the directions for me, and went off to find a marker.
Thanks, bud! That looks very complex!
After dinner last night, I gave each kid a plate that looked like this:
Skyler said she wanted me to “scrape the whipped cream off” and Reed just wanted a biscuit beause the whole thing was “too messy.” Oh brother. Well, I enjoyed every bite. The super sweet strawberries and the warm biscuit and the fresh whipped cream? Seconds, please.
I used this recipe from Bon Appetit, but added 1 tsp. fresh grated ginger and 1 tsp. lemon zest to the dough, which I recommend.
*If you forgot how to make crispy kale, or are ready to try, just rough chop some kale, spray with olive oil, sprinkle with salt, pepper, and parmesan cheese and bake for 12 minutes at 400 degrees. Sam doesn’t like kale (darn!) so when we get some, I eat the whole head in one sitting. It’s so good.
If you are still not conivinced, read this:
“Kale absolutely rich and abundant in calcium, lutein, iron, and Vitamins A, C, and K. Kale has seven times the beta-carotene of broccoli and ten times more lutein. Kale is rich in Vitamin C not to mention the much needed fiber so lacking in the daily diet of processed food eating Americans. The “Icing on the Kale” are the natural occurring all important phytochemicals sulforaphane and indoles which research suggests may protect against cancer. Let’s not forget the all important antioxidant Vitamin E.
The naturally rich sulfur content of kale deserves a bit more discussion. Science has discovered that sulforaphane, helps boost the body’s detoxification enzymes, possibly by altering gene expression. This is turn is purported to help clear carcinogenic substances in a timely manner. Sulforaphane is formed when cruciferous vegetables like kale are chopped or chewed. This somehow triggers the liver to produce enzymes that detoxify cancer causing chemicals, of which we all are exposed on daily basis. A recently new study in the Journal of Nutrition (2004) demonstrates that sulforaphane helps stop breast cancer cell proliferation.” (source)