Toss this easy kale recipe together as a nutritious side, while your main protein dish bakes or braises.
1 T olive oil
1/2 small cabbage
1/2 red pepper
1 medium shallot or 1/4 C sliced sweet onion
1 1-inch piece of jalapeño (optional)
2-3 sun dried tomatoes (optional)
1 medium carrot
1 bunch kale
seasonings Continue reading “Quick Kale & Cabbage Fry Recipe”
I whipped this up during a break from cleaning the garage on a Saturday afternoon. I didn’t use the garnish at the time, but I think it’s a nice touch don’t you?
1/3 fresh pineapple, skinned & including core, cut into large cubes (500 g)
1-1/2 cups ice cubes (300 g)
3/4 cup rum
Agave to taste
Garnish:
Extra pineapple chunks without core (optional)
Mint leaves (optional)
1. Blend pineapple and ice cubes in a Vitamix or heavy duty bar blender. If using Vitamix blend on high for one minute.
2. Add rum and approximately 3 tablespoons agave nectar. Blend on medium for about 15 seconds.
3. Taste for sweetness. Add more agave if needed and reblend for a few seconds. Pour into small drink cups. I prefer plastic highball glasses for use on the deck.
4. Optional. Put two or three pineapple chunks on a toothpick and place on top of each glass. Add a small mint leaf for a nice final touch.
Salud!
I made this bread for Easter dinner. I should not experiment on a holiday I know, but Trader Joe’s was closed and I wanted a nice bread that wasn’t white and processed, and ideally gluten-free. Gluten-free bread takes too long because it’s not bread machine friendly, so I concocted this mash-up of 1/2 regular whole wheat and 1/2 gluten-free bread recipe for the bread machine. It’s not perfect, but it was good enough for Easter dinner.
1-1/2 C water, warmed in microwave
2 T oil
2 T honey
1 egg
1 t salt
1/8 C ground flax
2/3 C almond flour
1 C brown rice flour
1 C masa de harina
2/3 C Whole wheat flour
2/3 C white bread flour
1/2 C potato starch
1/4 C fat free milk powder
1 t xanthan gum
1 T yeast
Put in bread machine in this order, or in the order recommended by your particular machine. It’s a 2lb loaf however it comes out small and dense so a smaller machine could probably do it. Just make sure to put it on Dark crust so it will get a longer cooking time than a 1-1/2 lb loaf.
Eating notes:
– Tasty but not very sweet.
– Dense but makes good thin slices that toast well
– It freezes also freezes well.
Things to try next time…
– try 3 T ea oil and honey
– more flax meal
– lighter starch?
– replace almond flour with something else… spelt?
I’m sure a lot of people have never tried kale because they don’t know how to cook kale. I was one of those people too until just a few years ago. That was when I discovered that kale is a great tasting, highly nutritious leafy green vegetable, similar to spinach.
Kale is best when fresh, so cook it within a few days after you buy it at the grocery store. Make sure it’s a nice dark green with firm leaves and no brown spots or flimsy areas.
Kale is also very inexpensive, especially when you buy it in season. I can get a huge bunch of it in season (January-March) for about $1.29.
[Time saving tip: Make the whole bunch at once, even if you won’t eat it all that night. Store the rest in the frig for a few days. Then you can briefly microwave it and serve with another meal. That’ll save you a lot of time.] Continue reading “How to Prepare and Cook Kale”
There are lots of ways to cook zucchini, but the most important thing to remember about cooking vegetables, especially the summer squash variety, is to cook it as little as possible.
I used to cook zucchini by sauteing it with oil and butter in a frying pan and then sprinkling it with salty parmesan cheese. Delicious? Yes! Filled with calories? You betcha!
How I cook zucchini now is not only a lot lower in fat and calories, it actually tastes better because I can taste the yummy and unique flavor of the vegetable instead of just the cheese.
3 medium zucchinis (preferably organic) Continue reading “Quick and Healthy Steamed Zucchini Recipe”