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!
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”