But it can be delicious.  Like this Kale and White Bean Soup with looks only a mother could love.  It will fill you up and keep you satisfied for quite some time.  And it is so good for you, it might be a crime.

The real surprise, however, is that it is super-flavorful and the perfect bowl of warmth for cool fall days.  Make half of the recipe for a smaller pot, or double it for the freezer.  It tastes just as good with other kinds of greens, too, like spinach, escarole, or young collards.

1. Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
2. Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
3. Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.

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Craving some strawberry shortcake, but not in the mood to spend too much time in the kitchen?  Well, here’s your answer – the ultimate fusion of strawberries, cream, and biscuits – Martha Stewart’s Strawberry-Shortcake Cookies.  Like a scone in cookie form, these are sweet and tender with a crunchy sugared top.

This month’s Cookie Carnival selection will make your life a little easier, especially if someone in your household’s favorite dessert is strawberry shortcake.  You can even top it with a little whipped cream if you have it.  These are best the day they are made, but still good the next.  After that, if there are any left, 5 minutes in the oven at 350 will crisp them up again nicely.

I really like knowing exactly what’s in my food.  I’m like one of those kids in the Breyer’s ice cream commercial where they’re reading the ingredients on the carton of the ‘other brand’ saying “polyphenolari-wha?”.  Whenever I can make something myself that is just as good or better than store-bought, I’m all for it.

Lately I’ve been put off by the long list of ingredients in hamburger and hot dog buns.  Even those in the bakery section of the grocery store include things I’ve never heard of.  So, I started searching for a recipe for buns that I could make at home and keep in the freezer.

These hamburger buns are made from a Martha Stewart recipe and they are terrific.  Just what a hamburger bun should be – flavorful with an even crumb that is sturdy enough to hold all the stuff you might put on your burger.  I have made these twice, once as regular sized buns and once as minis.  Her recipe says to make them into 12 buns, but they were a little too large for me so next time I’ll make them smaller, into maybe 18 regular sized buns.

If you have a little time to spend making these, it’s worth it.  And you’ll be able to pronounce all the ingredients.

Homemade Hamburger Buns
from The Martha Stewart Living Cookbook: The Original Classics

makes 12

Ingredients

• 1½ cups warm water (100-110°)
• ? cup instant nonfat dry milk
• ? cup unsalted melted butter, cooled
• 3 tablespoons sugar
• 2 packages active dry yeast (1 tablespoon plus 1 teaspoon)
• 1 large egg
• 2 large egg yolks
• 5 cups all-purpose flour, plus more for dusting
• 1 tablespoon vital wheat gluten (optional)
• 1½ teaspoons kosher salt
• canola oil, for bowl
• 2 tablespoons milk
• 1 tablespoon seeds, such as sesame, poppy, fennel, wheat bran, or cumin for topping (optional

Directions

1. Place the warm water, dry milk, butter, and sugar in a large mixing bowl, and stir to combine. Sprinkle the yeast over the mixture, whisk, and let stand until yeast is foamy, about 10 minutes.
2. Add egg, 1 yolk, 2 cups flour, wheat gluten, and salt; whisk until smooth. Add 2½ cups flour; stir with a wooden spoon. When mixture becomes too thick to stir, use your hands. Add up to another ½ cup flour until dough is tacky when pinched but not sticky. Turn out onto a lightly floured work surface; knead for 1 minute. Let stand, covered, 10 minutes.
3. Knead dough again until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl; cover with plastic wrap. Leave in a warm place until doubled in size, about 45 minutes. Punch down dough; divide in half. Cut each half into sixths; form flattened balls. Arrange buns 3 inches apart on parchment-lined baking sheets. Cover; let stand until doubled in size, 45 minutes.
4. Preheat oven to 400°F. Whisk remaining egg yolk and milk; brush egg wash lightly over buns. Top buns with the seeds, if using. Bake until golden and hollow sounding when tapped, 13 to 15 minutes. Cool on a wire rack. Buns can be frozen in a resealable plastic bag up to 2 months.