cleaneating

DARK CHOCOLATE TART WITH TOASTED SESAME CARAMEL

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Chocolate is one of my favourite ingredients to bake with and this deliciously easy tart is no exception.  I used dark chocolate as it pairs amazingly well with the Toasted Sesame Caramel Dessert Sauce from #PresidentsChoice.

When I received this month’s box I was delighted to see 2 ingredients that I really love, which are Passion fruit and Caramel.  The PC Black Label Passion Fruit Condiment is quite heavenly in the sense that it works well as a vinaigrette poured onto salad or glazed on your BBQ shrimp.

 

The Toasted Sesame Caramel Dessert Sauce is the perfect consistency of a runny caramel speckled with flecks of toasted sesame seeds (genius!) and pairs well with so many desserts including pouring it on your favorite ice cream, spread on crepes and my personal favourite used as a filling for a dark chocolate tart.

When I opened  jar of toasted sesame caramel, I was amazed how smooth the texture was and the right amount of sesame. Instantaneously, a thought of a traditional chocolate tart with caramel center emerged and I became challenged to make a tart that would compliment the sesame flavor. The idea of using dark chocolate was my first option as it is not overly sweet and would complement the sweet caramel. The toasted sesame hardly gets the attention it deserves as it flavor is not overbearing. The caramel sauce inspired me to decorate the tart with a hard set caramel, but can be served on its own or dusted with cocoa powder.

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Another suggestion if your willing to take a chance is to add espresso and cinnamon to the tart mixture.  I have fond memories of travelling through Italy and being served a dark chocolate square with my shot of espresso. The espresso’s bitterness is followed by a sweet but not having the fatty texture of milk chocolate to remove the after taste of the espresso. In this recipe, I have added both ingredients.

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As we roll into the second month of #PlayWithYourFood #PCBlackLabel campaign with #PresidentsChoice, I want to share some exciting news!  President’s Choice has offered to giveaway a #PCBLACKLABEL BLACK BOX for you to win on my Instagram account! You can win 2 delicious #PCBlackLabel products in addition to a $50 gift card! How exciting is that?  In order to enter the contest, you will need to go to my Instagram page

    The contest will run until June 28th at which time a winner will be selected randomly. Good luck!  *This contest is open to Canadian residents only.

    Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

     

    DARK CHOCOLATE TART WITH TOASTED SESAME CARAMEL RECIPE

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    *  This recipe makes enough for a standard 8 to 9 inch round tart pan.

    It’s important to use a spring form pan (or tart ring) with a removal base for easy baking and removal of the tart and source out high quality ingredients as it produces the best flavours and will quickly get noticed by your guests.

    The steps are very straightforward and relatively easy to put together.  Just be sure to chill the tart dough until its firm enough for you to roll out. Once it’s baked, be sure it is completely cooled before adding the caramel sauce.  Finally, another important note is to ensure that the caramel is hardened (slightly) or really cold before adding the layer of chocolate ganache otherwise the chocolate will mix into the caramel.

    Ingredients:

    Tart Shell:

    1 cup cold unsalted butter, cut into cubes

    1 1/3 cups all purpose flour

    1/2 cup cocoa powder
    1/2 cup sugar
    1/4 tsp fleur de sel or kosher salt
    1/2 tsp vanilla extract
    Pinch of baking powder
    Pinch of ground cinnamon
    Pinch of ground espresso

    Chocolate Ganache (Recipe below)

    1 jar of  PC BLACK LABEL Toasted Sesame Caramel Dessert Sauce

    Instructions:

    1. Whisk all the ingredients in a large bowl and set aside.
    2. Chop the butter and add it to the flour bowl mixture, crumbling it into the flour making pea sized crumbs.
    3. Work the ingredients quickly until they come together creating a pliable dough.  Do not over mix, you should still see little pats of butter throughout.
    4. Shape the dough into a disk and flatten
    5. Wrap with plastic wrap and chill until ready to use.

    Chocolate Ganache:

    1 cup cold whipping cream
    2 cups dark chocolate, chopped

    1. In a microwave safe bowl, warm the cream until just boiling – about 1-2 minutes, depending on your microwave.
    2. Carefully remove and add the chopped chocolate.
    3. Let it sit for 1 minute.
    4. Whisk gently until incorporated and set aside.

    Bake the Tart:

    Preheat oven to 375°F

    Butter an 8″ or 9″ spring form pan or tart ring and set aside.

    1. On a floured work surface, roll out the dough to 1″ thickness and line the tart ring or pan. Ensure you bring up the dough on the sides that’s deep enough to hold the caramel filling and the chocolate ganache, approximately 2-3 inches in height.
    2. Use a fork and gently indent the dough all over to create tiny little holes.
    3. Bake for 25 – 30 minutes until cooked through.
    4. With the back of a spoon, push down the base of the tart to ensure it is flat and no holes remain (they should be baked through).
    5. Let the tart shell cool completely.

    Assembly:

    1. Pour the caramel in an even layer in the tart base and refrigerate or freeze until set and it’s no longer runny.
    2. Once chilled completely, remove and pour the chocolate ganache over top the caramel and smooth out with a spatula quickly as it will start immediately.
    3. Return to the refrigerator until completely set.
    4. Remove 20 minutes before serving and use a hot knife to slice through the tart.  Rinse the knife and repeat.  This ensures you get clean slices each time you cut into it.

    Enjoy!

    If you make this recipe please share and use my hashtag, #hautesucre on the social media channels, as I would love to see them!

     

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     (This post is sponsored by President’s Choice.  I used their PC Black Label Toasted Sesame Caramel Dessert Sauce to make this easy Dark Chocolate Tart.)

    Brioche French Toast Recipe 


    Brioche French Toast Recipe

    Ingredients:

    1 large egg, whisked

    1/3 cup heavy cream

    1/4 cup sugar

    1/2 tsp ground cinnamon

    Pinch of sea salt

    3-4 sliced brioche (or reg bread)

    Directions:

    1. In a shallow bowl, whisk all the ingredients
    2. let bread soak up mixture and place in a hot, buttered pan.
    3. Cook until crunchy + golden.
    4. Serve with maple syrup, whipped cream and fresh berries

    Enjoy!!🍓


    Spicy Eggs with Peperoncini Piccanti

    (This post is sponsored by President’s Choice.  I used their PC Black Label Peperoncini Piccanti to make these Spicy Eggs)

    If you know me, spicy eggs are my favourite!  I can eat them for breakfast, lunch, or dinner. I love eggs! But this post isn’t about my love of eggs but of a recipe I created just for you using this amazing #PCBlackLabel Peperoncini Picante. The heat in these chili’s is unbelievably hot and complements this egg dish superbly.

    When #PresidentsChoice asked me to partner with them for their #PCBlackLabel products, I knew it would be a good fit as I love to try new products and incorporate them into new recipes.  It allows me to be CREATIVE and it’s always fun to #PlayWithYourFood!

    As I opened the PC Black Label black box, I was delighted to see Caponata Eggplant Antipasto and Peperoncini Chopped Hot Chili Peppers.  I was immediately drawn to the Peperoncicni Piccanti as I love chili peppers.

    Spicy Eggs with Peperoncini Piccanti

     

    INGREDIENTS

    • 1 large potato, diced
    • 1/4 tsp cumin seeds
    • 1 tblsp olive oil
    • 1/4 tsp raw sugar
    • 1 small shallot, diced
    • 1 cup spinach, chopped
    • 1 clove garlic, crushed
    • 1 tblsp PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil
    •  1 tblsp heavy cream
    • 2-3 large eggs, organic or farm fresh, if possible
    • salt and pepper to taste

    INSTRUCTIONS

    1. In a large skillet add the olive oil, cumin seeds and diced potatoes and cook for 10 minutes on medium heat or until cooked through.
    2. Add the raw sugar and shallots and cook 5 more minutes.
    3. Lower the heat and add the spinach, crushed garlic clove,  PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil and heavy cream. Cook for 2 minutes and mix thoroughly.
    4. Lower the heat to the minimum setting and spread the mixture evenly in the pan, creating 2-3 wells or indents for the eggs.
    5. Crack the eggs into the indents and cover the pan with the lid. Poach the eggs on low heat for 3-4 minutes until the eggs are cooked though but the yolks are still runny. Transfer to a plate and enjoy!


    Spinach and Goat Cheese Tart with a Quinoa Crust *gluten-free 

    I love this tart! It’s easy, simple and delicious.  And did I mention it’s vegetarian?

    I’ll be honest, I was skeptical of my 6 year old son liking this tart due to the ‘green spinach’ layer under all that goat cheese but he devoured it for dinner alongside a vegetable soup. Yay!

    It’s relatively easy if you follow my steps below and the pastry is quick and you can press it into the tart pan without having to fuss about rolling it out.  Easy peasy weeknight dinner sorted, great for meatless Mondays!

    It’s the perfect main course served with a nice side salad or sliced into small squares or wedges and served as appetizers.
    I hope you’ll enjoy it!

    *And don’t forget, if you make this tart using my recipe below, please tag it #hautesucre on your social media accounts as I would love to see it!😊

    Spinach and Goat Cheese Tart with a Quinoa Crust Recipe

    Ingredients:

    Crust:

    1 cup quinoa flour

    3/4 cup all purpose flour (or gluten-free flour)

    3/4 cup cold butter, chopped

    3-4 tablespoons cold water

    1 tsp salt

    1 tsp sugar

    1 4×14 tart pan with a removable bottom 

    Method:

    1. Combine all the ingredients into a small food processor and pulse into a dough has formed.

    2. Roll onto a flour surface or press the dough into a tart pan with a removable bottom. Set aside.

    3. Preheat oven to 425°F

    Filling:

    Ingredients:

    2 cups baby spinach

    3 garlic cloves

    1 large egg

    1/4 cup cream

    Salt

    Pepper

    Fresh thyme

    200 grams fresh goat’s cheese

    *Dried shallots (optional garnish or add to filling)

    Method:

    1. In a small food processor, add the spinach, garlic, egg and cream.  Pulse until the spinach breaks down and the egg is combined. Add the salt, pepper and fresh thyme.

    2. Pour the filling into the prepared crust and smooth evenly.

    3. Crumble the goat cheese over top the filling covering completely.

    4. Bake for 30 minutes.

    5. Remove and let cool 15 minute before cutting.

    Enjoy!😊

    Austin, Texas 

    Recently, I had the amazing opportunity to visit Austin, Texas in partnership with Visit The USA, Official USA Travel Guide to American Holidays.

    I had heard and researched great things about Austin’s food and music scene snd was really excited to visit as it would be my first time visiting Texas. I had little or no idea what to expect.

    I flew into Austin on the first of September, expecting a cool, summer-is-almost over feel, but boy was I wrong! Upon leaving the airport, I was welcomed with a hot breeze, cowboy boots, and sweet southern music! The people were so friendly and helpful in directing me to my hotel downtown.

    We checked into the Hilton Austin on 4th Street, close to the hustle and bustle of downtown Austin.

    We enjoyed some drinks whilst admiring the city views from the 25th floor lounge before heading out for the night.

    We had dinner reservations at the highly acclaimed Uchiko,  which serves upscale Japanese farmhouse cuisine. We had tried various menu items and the desserts were out of this world!

    As a pastry chef, I enjoyed them immensely and appreciated the various techniques that were showcased. Overall, the service and food were excellent and the ambiance was lovely.

    The following day, we had brunch at the Magnolia Cafe, a classic 24 hour eatery which serves Southwestern/Mexican food.  My particular favourites were the migas, huevos rancheros, sweet hibiscus ice teas and the yummy grapefruit mimosas. This place was full of locals and definitely a classic Austin eatery with good eats!

    After brunch, we headed out to do some shopping on South Congress Avenue, a favourite spot among tourists. We visited some interesting eclectic shops filled with a wide vaiety from vintage props to old fashioned candies to Mexican dolls.

    After purchasing some cool souvenirs and candy, we headed out in search of tacos for lunch.

    I had heard about the infamous Torchy’s Tacos and couldn’t wait to try them.  My favorites included the Baja Shrimp and the Democrat!  What a fun place!

    We continued shopping along the South Congress strip after brunch stopping in some very nice retail clothing shops when all of a sudden, it started to storm like crazy.  That’s Austin weather for you, sunny one minute and hailing rain the next!

    We ran for cover and ducked into a cute coffee shop called Mañana, a great little shop with a cozy atmosphere and very chic vibe. I tried some silky cortados with strawberry Macarons. Yum! I’m so happy that we stumbled upon it!

    After a full day of walking under the Texan sun, we headed back to the hotel to relax and enjoy some snacks and cocktails in the Hilton hotel’s lounge.

    Dinner was at the infamous Barley Swine headed by Chef Bryce (he was named Food & Wine’s best chef in 2010.) We were seated at the Chef’s table with a great view of the kitchen. It was a delight to watch the magic of the kitchen happen right before our eyes. Beautiful plates of food being served one course after the other.

    Some of my favourites included the Hatch chile cheese pretzel, Akaushi Ribeye with corn pudding and bone marrow marrow hash as well as dessert; the lime mallow sorbet with cucamelon and olive oil cake and the Mango Koji rice pudding. A not to be missed restaurant!

    After dinner, we headed back to the hotel and crossed through the infamous 6th Street in downtown Austin.  The hustle and bustle of the bars, clubs and loud music keeps this street alive until the wee hours of the morning. Popular amongst the students from University of Texas and tourists alike.

    We reached our destination Voodoo Doughnuts, a 24 hour bakeshop. I finally had the chance to try these colourful, creative and quirky doughnuts and they did not disappoint!

    The next day we walked our way around the city and explored Lady Bird Lake where we walked along the trail to the boardwalk. The lake is beautiful and it’s a great place where locals go to workout, kayak or stroll.

    After a lovely walk through the city and visiting the Texas State Capitol, we ventured over to Second Bar & Kitchen for some amazing cocktails paired with a burger, fried chicken and biscuits for lunch. One of my favourite spots.

    After lunch, we stopped into Con’ Olio Oils & Vinegars,  a lovely local foodie shop in downtown Austin selling a wide range of high quality olive oils and balsamic vinegars. We learned about how they are made and had an opportunity to do a tasting. We puchased a few lovely flavours such as Grapefruit balsamic and South African Chili oil. Can’t wait to pair them with my meals.

    A great place to relax and grab a drink is the historical Moonshine Patio Bar serving classic American food and drinks. With an equally delicious cocktail menu, it’s hard not to find a favourite. I’m still dreaming and missing this Bourbon Renewal!🍹❤ The Bourbon Renewal quickly became my favourite drink which is made with Rye, créme de cassis, lemon and Angostura! Yum!😋

    Moonshine Patio Bar also serve a tasty buffet style brunch on Sundays worth checking out, but get there early as the line ups can be very long (mostly filled with locals, they know good food!)

    Another dinner restaurant worth mentioning is Emmer & Rye by Chef Kevin Fink on the ever popular Rainey St. We chose this restaurant as Chef Fink was named Best Chef of 2016 by Food & Wine.

    Dishes are served small plate and dimsum style. Truly farm to table cuisine worth sharing that showcases up to 15 different kinds of grains milled in their kitchen, which demonstrates Chef Fink’s  passion for incorporating local ingredients into his cuisine.

    For dessert, I tried the cocoa bean ice cream with red fife cookies. A great twist on a classic with this hearty grain, a nice highlight dessert on my trip.

    Further down Rainey Street there are more bars and food trucks that are worth checking out for quick fare ranging from Grilled Cheese to Indian to Greek. It’s a really lively street lined with bars and lounges, similar to 6th Street but with a slightly older vibe (post graduate crowd).

    Another cafe that is hip and upcoming is Launderette, which is a converted gas station serving gourmet new American fare such as Fried chicken and Asparagus eggs Benny.  The food was hearty and delicious with another great cocktail list, including the Rose Grapefruit cocktail which was the perfect accompaniment to the hot weather.

    Not to be missed and truly Texan is the BBQ scene! While there are plenty of places to choose from,  I had the pleasure of trying La Barbecue and it did not disappoint but be prepared to wait as there are long wait times, but it’s worth it!

    Be sure to try the Valrhona 70% chocolate gelato from Gelateria Gemelli next door. It’s the perfect afternoon treat!

    Austin was a great experience for a city girl like me. The food scene is amazing and the city is really up and coming. There is new construction everywhere and you can feel the tech boom moving in.

    It has a great vibe and I highly recommend visiting it, especially if you’re into the music scene. There are many amazing music festivals that I would love to catch on my next trip, until next time!

    A special thank you to Visit The USA and Visit Austin for this opportunity and the hospitable staff at the Hilton Austin for a great stay.

    Havarti Cheese Puff Pastry Sticks

    The lovely folks at Arla Dofino contacted me to create a delicious holiday recipe and how could I refuse given its for one of my favorite cheeses, Havarti!

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    I decided to go with a classic appetizer that’s easy to eat and fun to serve! I tried the Havarti Inferno Cheese with Chipotle and Habanero.  If you follow my posts on Instagram, then you know my love of spice.  This cheese is the perfect balance of creamy and delicious with a kick of heat! Yum!

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    Puff pastry is easy entertaining and you can have these Havarti Cheese twists ready in no time. In addition to the cheese, I also added my favourite fresh herb, thyme and my current favourite spice, nigella seeds.  Nigella seeds are a mysterious spice with a crunchy texture and with a flavour of toasted onions.  They’re often used in Indian cooking and adorn the tops of flatbreads such as naan. If you cannot find them, you can leave them out and replace with black sesame seeds, but they’re well worth getting and really highlight the flavour profile of these cheeses.

    Havarti Cheese Puff Pastry Sticks Recipe
    Makes approximately 24 sticks

    Ingredients:
    2 sheets puff pastry, thawed
    300 grams Havarti Cheese (any variety) I used a blend of Creamy and Inferno
    6 sprigs fresh thyme
    Sea salt
    Fresh cracked pepper
    Nigella seeds or black sesame seeds
    Egg wash (1 beaten egg + 2 tblsp water)

    Instructions:

    Preheat the oven at 425°F and line 2 baking sheets with parchment or silpat mats.

    1. On a dusted surface, roll out 1 sheet of puff pastry at a time and brush with egg wash.

    2. Sprinkle the cheese over top evenly and gently

    3. Sprinkle the fresh thyme, salt and pepper on top of the cheese.

    4. With a sharp knife or kitchen scissors, cut 12 puff pastry strips.

    5. Roll each strip gently starting from the top and overlapping to create a spiraled strip. Place on baking sheet and repeat with remaining strips.

    6. Once you have all of your twists ready, brush them gently with egg wash and sprinkle the nigella seeds over top. You can add more salt and pepper if you’d like.

    7. Bake at 425°F for 15- 20 minutes until golden.

    Let cool before serving. Enjoy!

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    Tips for Hosting a Successful Dinner Party

    I recently held a backyard bbq dinner party to celebrate the changing of the seasons in partnership with Cascade Platinum #sparklingclean.

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    I had the opportunity to put the product to the test and I must say, I’m impressed! Not only did it remove the hard, cooked on food residue, it left all of my dishes sparking clean!

    In order to host a successful dinner party, there are a few rules that are important to follow in my repertoire.  I’ve hosted numerous parties, whether they’re fancy affairs or simple gatherings, it all boils down to a few essential steps and making sure you’re always prepared.  I share my views with fellow Chef, Michael Smith who offers a few essential entertaining tips below:

    1. Spend Time To Save Time:
    Prep as much as you can in advance, from setting the table to prepping food. This allows you      to spend more time with your guests entertaining, instead of being in the kitchen.

    2. Make Your Guests Feel Special:
    It’s important to go the extra mile in making your guests feel special.  I love to decorate the house with fresh flowers, music, lovely table setting and sparkling dishes.

    3. Clean As You Go:
    While cooking, load the dishwasher so that you don’t have to do all the clean up after. This saves time and with Cascade Platinum, you don’t need to worry about pre-rinsing.

    4. Share The Work:
    Lighten the load and enlist the help of your guests if possible, this will help ensure the party runs smoothly between courses.

    5. Grand Finale:
    End the evening with a bang! Perhaps with a spectacular dessert, sparkling Champagne or a little gift for your guests, making the night memorable.

    Here are a few highlights from our delicious backyard bbq dinner party. I’m so happy that my cleanup was made easy with the help of Cascade!

    Rhubarb Lemonade:
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    Marinated Garlic and Rosemary Lamb:
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    Roasted Potatoes:
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    Papaya Chicken with Roasted Cashews:
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    Roasted Vegetables:
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    Mexican Corn:
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    Fire Grilled Jumbo Shrimps with Cilantro and Chipotle:
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    Fresh Feta Salad:
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    Mint and Cilantro Gremolata:
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    *This post was sponsored by Cascade. All opinions are my own.

    Gougères with Gruyère Cheese

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    Gougères Recipe

    Choux:

    125 ml milk
    125 ml water
    100g room temp butter, diced
    5g salt
    15g sugar
    150g flour
    4 eggs
    2 tsp fresh thyme or very finely minced fresh rosemary

    1 tsp fresh ground black pepper

    1/2 tsp red chili powder (you may omit)

    Good sea salt (to sprinkle on top)

    1 cup grated Gruyère cheese (or any other hard cheese you like – but, it should have a pronounced flavour)

    Preheat oven 425°F and line 2 sheets with parchment or silpats

    1. In a saucepan, combine milk, water and cubed butter.  Combine and stir in salt and sugar – bring to a rolling boil.

    2. Sift flour into a separate bowl

    3. Crack eggs into a small bowl

    4. Once mixture has boiled, add flour and stir vigorously to form a paste. (Do this in intervals on/off the heat). When the paste dries out (no longer sticks to spatula), it’s ready. Do not brown

    5. Add paste to stand mixer bowl and add eggs one by one, on med speed – approx 3 min (when it’s all combined)
    6. Add in black and red pepper, thyme or rosemary and cheese.

    7. Add to piping bag and pipe 1″mounds, 1/2 ” high onto sheets
    Brush with eggwash and slightly flatten tops with a fork – sprinkle tops with rosemary and sea salt.

    8. Bake for approx 25 – 30 min ~ until they have doubled and are golden brown.
    Makes approx 30 Gougéres.

    *can be filled or served warm as is.  They also freeze well.

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    Roasted Mushroom and Chèvre Tart

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    This recipe was originally featured on The Society.

    Roasted Mushroom and Chèvre Tart Recipe:

    1 sheet of Puff pastry (you can use store bought, thawed)
    1 1/2 cups white mushrooms, rinsed and bottoms trimmed, (thinly sliced)
    1 cup cremini mushrooms, rinsed and bottoms trimmed, (thinly sliced)
    2 garlic cloves, crushed
    350g goats cheese (Chèvre)
    2 tblsp Olive oil
    Fresh cracked pepper
    Maldon sea salt or fleur de sel
    Sprigs of fresh thyme
    Flat leaf parsley, chopped

    Preheat oven to 425°F

    Line a rimmed baking sheet with parchment paper

    1. Roll out the puff pastry into a rectangle and place on parchment lined sheet.

    2. In a small bowl combine half of the goats cheese and the crushed garlic and then spread a thin layer on top of the puff pastry.

    3. Arrange the sliced mushrooms lengthwise (in approx 5 columns, as shown in the picture) on top of the goat cheese and sprinkle with salt, pepper, 1 tblsp olive oil and thyme.

    4. Spirnkle the remaining goat’s cheese on top (in small dallops) and lightly drizzle the entire tart with olive oil.

    5. Top with a few sprigs of fresh thyme.

    Bake approx 30 min until puff pastry has risen and the tart is golden brown.

    Just before serving, top with fresh, chopped parsley. Enjoy!

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    Chicken & Kale Meatballs

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    1 small bunch of kale
    4 shallots
    5 garlic cloves
    454 grams of ground chicken
    Salt
    Pepper
    1 tsp sugar
    1/2 tsp ground cumin
    1/2 tsp red chili powder
    1/2 tsp herbs de Provence
    1 tblsp olive oil
    1 small bunch of parsley, chopped
    1 piece of toast,  crumbled

    2 tblsp olive oil

    In a small food processor,  pulse the kale, shallots,  and the garlic.

    In a large bowl add the ground chicken,  salt, pepper,  sugar, ground cumin, red chili powder, and herbs de Provence.  Mix well with gloved hands.   Add the kale mixture, 1 tblsp olive oil, chopped parsley and the breadcrumbs.  Combine well and shape into desired meatball size. Place onto a large plate.

    In a deep, heavy skillet, heat up 2 tblsp olive oil and add the meatballs.  Fry until bottoms are golden and then turn until evenly browned.
    Add your favourite pasta sauce (I use my homemade Arrabiata sauce) and cook meatballs another 15-20 minutes.  Serve with pasta or with some crusty bread, enjoy! 🙂