kale Archives - Pretty Little Apron

This super silky milk based soup will have your family smiling ear to ear on cold winter days. Great for thermoses and leftovers!

This soup will hit your mouth like BAM! The perfect dreamy, creamy, comforting chicken soup + dumplings. Does it get any more comfort food then this? I think not. 🙂

While the Holiday cheer was wrapping up I was all like *Creamy Chicken and Dumpling Soup must happen now!* Parties are over, gatherings are over, and I don’t have to share with anyone! This soup = Not for sharing! That is, unless your trying to impress your hunky new man (or woman), or trying to prove to your kids that you are indeed the best cook ever and nobody will ever come close to Mama’s home cooking.

Speaking of Mama’s home cooking… I have an 8 year old that is determined to tell me about every single time in his life that he hated my food. Today in the car I heard something along the lines of:

“Remember that time that you made that lasagna with the broccoli and squash and you promised me that you were going to save a corner with no veggies for me, and then you didn’t, and then you actually burnt it and I hated it. Remember that time?”

Of course I remember that time honey, the time I actually tried to get you to eat broccoli and you acted like I was trying to kill you. How could I possibly forget that you don’t understand that cruciferous veggies are loaded with all the good stuff to keep your little body growing the right way? How could I possibly forget that I didn’t make enough béchamel to cover the noodles completely and ONE BITE got a little crispy on top? One….bite….!!!!! Kids, they don’t forget a thing!

Cooking Tips and Techniques

I used chicken breasts for this soup, however you could sub 2 cups of shredded chicken if you’d like.
I added 1/2 cup finely chopped kale for some extra nutrients. I added it very last so it didn’t get soggy and gross. I promise, you can’t even tell it is there! Oh Hi Kale! 🙂
I adapted this recipe for the dumplings. I used whole wheat white flour, which does yield a courser dumpling. I advise using whole wheat flour MOST of the time, but if your family isn’t used to whole grains you might want to sub 1/2 all purpose. I loved the dumplings, they had a great flavor, and the longer they sat in the broth the better they were!
The dumplings will get bigger after you drop them in your pot. Small dumplings = better dumplings because if you make them too big you will end up with a weird center.

Remember that time you got that genius idea to make homemade pizza with whole wheat flour and it was a total flop? Been there, done that! There has always been something I really hated about how the crust turned out, because truth be told shaping a pizza is really hard!

I was looking for recipes on Martha Stewart’s website and there it was..one of the most genius food hacks I have ever seen! A pizza in a cast iron skillet! Where has this idea been my whole life? I know, I know, Pizza Hut has essentially been doing this forever and calling it panned pizza but it never occurred to me that maybe this would be the tool I needed to fix my homemade pizza problems.

I decided to incorporated kale into our grocery list this week, because it isn’t something I pick up very often. This week was different though, because Jennifer Tyler Lee’s new book, The 52 New Foods Challenge, made me realize I have been ignoring a few vegetables that I’d like to start using regularly. You know, when you get into a grocery shopping routine and forget about all the other stuff the grocery store has? Yeah, that has been me lately and I wanted to challenge my family to trying something new!

What better a way to introduce kale to my children then pizza? I can’t remember a time my kids refused pizza and the dough is an awesome way to get the kids involved and having fun. I kid you not, my toddler had a piece of dough that he played with for hours. Who needs toys when you have pizza dough? 🙂

If you haven’t checked out my Sweet-Fire Chilli post, Jennifer’s book is based upon challenging your family to try just one new food a week. This is a genius way to handle transitioning to cooking from scratch and eating healthier because we all know how busy life with kids can get. Jennifer suggests dedicating at least one day a week to cooking with the whole family and trying something new. Not just that, she has made it into a game for kids to play to entice them to actually eat the new food! Again, where has this idea been my whole life?

Sometimes it is important to step back and take a look at the big picture. With Jennifer’s book, the big picture of eating healthier, getting your kids to try healthy foods, and cutting processed foods seems so much more attainable for families who aren’t sure where to start. Can you imagine though, a year from now having 52 new healthy ingredients to cook for your family with? How amazing is that big picture?

Pizza Dough = Hours of fun! I do believe that is Batman getting wrapped in dough!

I know this question is coming, so I’m going to go ahead an answer it! Is prosciutto processed?

No. Prosciutto is cured, which means it was heavily salted to draw moisture out of the ham and make it safe for consumption. Although this is a process, the prosciutto I used only had 2 ingredients that were ham and salt. Some companies will use nitrates as well, but shop around and find a brand that doesn’t. Since the prosciutto is cured, it is very high in sodium, so I wouldn’t suggest using it as anything other then a heavy garnish in a dish like this. Just a few shreds will give you flavor enough to bring a really great taste without adding gobs of sodium.

If you are intimidated by mixing the pizza dough and using yeast, do not be! It is honestly easier then making cookies, I promise. 🙂 The dough only takes about 8 minutes to mix up, then rests in the refrigerator for at least 1 hour, although you can refrigerate it for up to 24. I highly suggest using whole wheat white flour which is a softer wheat, therefore yields a softer and less dense product. Whole wheat white flour can be confusing because it sounds like it is similar to bleached, enriched, white flour but it IS NOT.

The Giveaway

Jennifer’s book can be pre-ordered below, PLUS I am giving away a copy this week! Simply leave a comment with 1 ingredient you’d like to challenge yourself to cook with this week! Next Thursday, I will randomly select a winner. 🙂
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*Whole Wheat Pizza Dough Recipe adapted from 100 Days of Real Food’s recipe Homemade Whole Wheat Pizza. Thanks Lisa!