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The KCL Beauty Edit

Welcome to another KCL Beauty Edit! I've really loved so many of the beauty and makeup products I tried last month. There is usually at least one dud in the bunch that I reluctantly have to give a bad review, but I have something good to say about each one of these products. A few of them I very highly recommend, so grab a cup of coffee and check it all out. If you have a question about any of the products mentioned, please leave it below in the comments section. And if you don't have time to read this, you can skip ahead and listen to my video review here while you work or whatever. Enjoy!


The new skincare line I tried last month was from LHB Natural Skincare, which included a facial wash and two different facial serums. I recently posted about LHB in an anti-aging skincare routine blog and video to show how I use each of these products. Of course I started with the facial wash, which I really loved. The LHB Coconut & Sea Clay Mineral Face Wash is great for any skin type…

Meatless Monday: Rustic Rosemary Potato and Kale Galette


I don't think savory pies get enough attention in America. Sure we love our chicken pot pie, but there are so many other possibilities. By starting with ingredients as simple as caramelized onions or browned beef, you're well on your way to gourmet savory tart. For my Rosemary Potato and Kale savory pie, I forego the pie pan to create a rustic galette. I'm usually all for swapping out fresh ingredient for a quicker, cheaper option, but with a simple recipe like this rosemary galette, all of the flavor is in the fresh quality ingredients, especially the fresh rosemary. In the interest of saving time, however, I did use a refrigerated premade pie crust. If you want to make that for scratch, simply use half this recipe or make both 9-inch round and freeze one for later.

Ingredients (for a two-crust pie or 2 single-crust pies):
-2 & 1/2 C all purpose flour (can substitute with all purpose gluten-free flour)
-1 C (2 sticks) lard, butter or shortening~cut up into small cubes
-1 tsp salt
-6 to 8 TBSP ice cold water



Step 1: Preheat oven to 425 F. Prep the ingredients by thinly slicing the potatoes, chopping the onion, cleaning the greens, mincing the garlic, and chopping the onion. Sautee the onion and garlic in olive oil on medium-high heat, adding the kale on top. After the onion has browned a little, add the lemon juice, the rosemary leaves (not the whole sprig), and a sprinkling of salt and pepper. Reserve a little of the rosemary to sprinkle on top of the galette. Stir occasionally and let cook on medium heat until the kale cooks down and becomes dark green.

Step 2: Place a 9 inch round crust on a shallow baking sheet. Start with a layer of the red potato slices in the center of the crust, leaving several inches so you can fold the edges up. Sprinkle with salt and pepper, then add about half of the kale and onion mixture then top with the remaining potato slices and sprinkle with salt and pepper.

Step 3: Starting on one side of the galette, pull the outside edge of the crust towards the center. Take another edge of crust right next to the folded portion and pull that inwards and press down, creating a fold (pictured above). Do that all the way around then baste with olive oil and garnish the top of the galette with the remaining rosemary leaves and a light sprinkling of coarse salt and cracked pepper (salt and pepper is optional). Gently press the ones over the crust so they'll bake into the pie crust.

Step 4: Bake at 425 for about 15 minutes to give the crust a good start, then turn the oven down to 350 F and bake 25 to 30 minutes or until the crust is a golden brown and the potato slices on top have crisped.


Last Time on Meatless Monday: Spaghetti with Sweet Pea & Parmesan

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Comments

  1. I've never tried kale, but my parents like it.

    ReplyDelete
  2. I wish I were a good cook. I think I'd love this!

    ReplyDelete

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