September 18, 2013 § 44 Comments
We eat fairly light in this house. I find myself serving sides as mains more often than not. Most of our meals are “one pot” or maybe a few sides. We are not vegetarians, but come awfully close. With an athletic young man in the house I do have to consider his nutritional needs and most often plan my meals with his palate in mind. Thank goodness he has a grown up palate!
Here is an exceptional side (or main) involving lacinato kale, also known as Tuscan, dinosaur or black kale. I especially enjoy lacinato kale due to it heartiness, deep dark green color and it’s ability to hold onto it’s crunchiness even after simmering for several minutes. This is a lovely combination of textures and flavors.
I found this recipe in a Cooking Light magazine (thanks sis!). This is a slight adaptation and we found the recipe really only serves two. Next time I make this I will double the recipe.
I n g r e d i e n t s
- 3 slices of center cup bacon
- 3/4 cup vertically sliced onion (sweet yellow or red)
- 8 cups lacinato kale, stemmed and chopped
- 2/3 cup chicken stock
- 1 tablespoon red wine vinegar
- 1 teaspoon pure maple syrup
M e t h o d
Cook bacon in a Dutch oven over medium-low heat until crisp. Remove from pan, crumple and set aside. Increase heat to medium. Add onions to bacon drippings in pan and sauté 3-4 minutes. Add kale and cook until kale begins to wilt, stirring occasionally. Add stock, cover and cook 4 minutes until tender, stirring occasionally. Stir in vinegar and syrup. Sprinkle with crumbled bacon.
August 16, 2013 § 49 Comments
Seems like every time I visit a farmer’s market I become acquainted with something new. Todays post is not so much a recipe but rather a display or an exhibit of two very interesting finds. I brought these two items home more out of curiosity and I must say they are surprisingly good. Although not something you would find in your regular market, one of these two oddities grow rampant all over the world as a ordinary weed. Purslane. If you are really curious read this wiki article. You may have it growing in your yard!
Purslane is one of the most nutritious greens on the planet. Evidently, purslane has more beta-carotene than spinach, as well as high levels of magnesium and potassium. Historically it has been used as a remedy for arthritis and inflammation by European cultures.
I n g r e d i e n t s
- 1 bunch of purslane, washed and patted dry
- 3 tablespoons olive oil
- 1/2 onion of your choice, diced
- 2 garlic cloves, finely chopped
- small wedge of feta, crumbled
- salt and pepper
A quick sauté of all ingredients in a large skillet.
G r o u n d c h e r r i e s # @ ! ?
These originated in South America. They grow in a husk just like tomatillos but are sweet and tart at the same time — the crunchiness of a tomato with the sweetness of a cherry. We ate these raw and are delicious added to a salad.
Ground cherries taste like a combination of pineapple and vanilla. They are excellent for pies, jams and preserves.
June 19, 2013 § 31 Comments
I made cole slaw twice this week. I love the creamy dressing and the crispiness of the cabbage. So fresh and raw. The first time I made it I followed a recipe from WILL DO THE DISHES blog. It was a fantastic recipe and if you haven’t yet, you must go visit this wonderful blog.
Today I am posting the second cole slaw I made. WILL DO THE DISHES cole slaw was to “write home about” so I decided to make a second batch. I remembered we had a little leftover shredded beetroot salad in the refrigerator. I tossed it in and was so pleased with the resulting pink hue! The beetroot salad was already lightly dressed with a balsamic vinaigrette and contained sunflower seeds. A nice fresh slaw to place on the side with your barbecue chicken and potato salad.
I n g r e d i e n t s
- 1/2 head green cabbage, shredded
- 1/2 head purple cabbage, shredded
- 1 large beet root, shredded
- 4 green onions, chopped
- 1 large carrot, julienned
- 1/2 cup chopped fresh parsley leaves
- 1 cup mayonnaise
- 1 tablespoon dijon
- 1 teaspoon coarsely ground black pepper
- 2 tablespoons sugar
- 2 tablespoon red wine vinegar
- 1/4 cup sesame seeds, toasted
M e t h o d
Shred, chop and julienne your vegetables and place in a large bowl and mix well with your hands. In a medium size bowl mix together parsley, mayonnaise, dijon, black pepper, sugar and vinegar and set aside. Place sunflower seeds in a non stick skillet over medium high heat, shake the pan occasionally to toast both sides. Remove from heat and allow to cool.
Combine the dressing with the vegetables and mix well. Add the sunflower seed and continue to toss until well combined. Chill before serving.
Serves 4-6 as a grilling side dish
April 13, 2013 § 5 Comments
Once a year we immerse ourselves into a “juice only” week. We have been doing this for several years and always have tremendous results. By the end of the week we have a new outlook on our eating habits, our digestive system had a break, and we are feeling a bit lighter. We figure after a year of eating, drinking, ibuprofen, and more than likely other types of chemicals, it feels right to cleanse the body.
Last week I went to the market and came home with bags of fresh organic vegetables and fruits. Fresh juices are full of antioxidant goodness! Antioxidants bind toxins and carry them out of the body. Our reason for juicing is to rid ourselves of toxins, therefore we spend a little more and buy organic. When we leave the house we use one quart mason jars to tote the juice with us. Typically we drink 3 quarts during the day and one in the evening, for a grand total of one gallon of fresh juice each day. For fun I am posting a few of the juice blends we have enjoyed. Believe me, I am looking forward to firing up the stove again!
- 2 fuji apples
- 1 orange
- 4-5 carrots
- 5-6 strawberries
- 1/2 pineapple
- 2 limes
- handful of spearmint greens
- 1 large tomato
- 1/2 cucumber
- 1/2 jalapeno
- handful basil
- handful spinach
- 2 garlic cloves
- handful of romaine lettuce