Coconut Beef on Spaghetti with Kale Pesto

Just the other day I had my friends over and we were sitting outside for the first time in forever. I was in the mood to cook something that would suit the fresh breeze of the sea and the...

Just the other day I had my friends over and we were sitting outside for the first time in forever. I was in the mood to cook something that would suit the fresh breeze of the sea and the warm weather. I went through my fridge and found kale, beef and leftover spaghetti noodles from the day before. My husband did a kale pesto when he was on the show “ Masterchef Canada”, so I thought that would be perfect. I didn't have a recipe so I just trusted my instincts and it turned out to be delicious. I made up the coconut beef recipe so I hope you will like it.

In Germany I grew up with kale. We had it at least once a week. My mom used to cook the kale and then mixed it underneath mashed potatoes with loads of cream and butter. Those two things just make everything better. And of course wehad sausage with it as well! So typical for us Germans.

When I moved to Canada I discovered so many ways to use kale. I eat it almost every day, on my sandwich, in my salad or in a stir fry. It's so good for you and gives you a lot of vitamin c and iron.The best season to grow kale is between the fall and winter. I'm actually trying to grow it this year, because I eat too much of it and it's not really the cheapest vegetable in the stores.

Kale Pesto Ingredients
Kale Pesto Ingredients

Kale pesto

- makes about two cups

Ingredients:

  • 3 cups of kale ( chopped)
  • 3 cloves of garlic (chopped)
  • 1 cup olive oil
  • ¼ cup pine nuts
  • ¼ cup Parmesan (shredded)
  • Pinch of salt and pepper

Directions:

  1. Put all the ingredients in a food processor and blend well. Place it in a bowl and put it a side.

Coconut Beef on Spaghetti with Kale Pesto
Coconut Beef on Spaghetti with Kale Pesto

Strips of Beef in a Coconut Sesame Marinade

Ingredients:

  • 350 g eye of round steak (thin slices )
  • 1/8 cup cranberries
  • 1/8 cup unsweetened shredded coconut
  • 1/8 cup olive oil
  • 1 tsp sesame oil
  • 1/8 cup balsamic vinegar
  • 5 leaves of coriander (chopped)
  • Pepper

Directions:

  1. Cut up the beef into 1 inch thick slices and put it in a small bowl.
  2. Pour in the oils, vinegar. Add the cranberries, coconut and the coriander leaves. Ground fresh pepper on top.
  3. Normally you have to marinate it for hours or even days. But I was in a rush so 20 minutes worked for me as well.
  4. Heat up a frying pan on high heat.
  5. Meanwhile heat up a pot with salted water and reheat the pasta.( I had about 300 g of the spaghetti )
  6. Start frying the beef. Don't stir for at least 2 minutes.
  7. Strain the pasta, put it in a bowl and add half a cupof the pesto. Stir it.
  8. Stir the beef and let it fry for another two minutes.
  9. Place the kale pasta on a plate and serve it with the fried beef.

I also served a baguette which I sliced lengthwise in half ,spread butter on top of both sides and a a minced clove of garlic on top. Cover with shredded cheese( I used old white cheddar). Season it with pepper and salt. Put it in the oven for about 10 minutes but 350 Fahrenheit.

When I came outside with the food, my friends said they feltlike if they were sitting at a seaside restaurant. And it didn't just look like it, the taste was amazing and was perfect for the occasion.

Kale

Kale
Kale

Until the end of the Middle Ages, kale was one of the most common green vegetables in all of Europe. Curly leafed varieties of cabbage already existed along with flat leafed varieties in Greece in the fourth century. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. Today one may differentiate between varieties according to the low, intermediate, or high length of the stem, with varying leaf types. The leaf colours range from light green through green, dark green and violet-green to violet-brown. Russian kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.

During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing.

Kai-lan, a separate cultivar of Brassica oleracea much used in Chinese cuisine, is somewhat similar to kale in appearance and is occasionally called "kale" in English.