Congratulaions Mr. & Mrs. Fronefield!! I told Margaret she was "the cutest bride ever", to which she replied "YOU'RE the cutest bride ever!" Classic. There's Kimmi to the left!
Me and Emerson during the romantical Maurer sunset cruise
One word.....CRAZY
No words.
So I made 2 super healthy dishes this week in order to get myself back on track. Here they are.....
Kale and Beans
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 4
Ingredients:
• 1 tablespoon olive oil
½ medium red onion, chopped
• 2-3 cloves of garlic, minced
• 1 bunch of kale, rinsed, patted dry, and rough chopped
• freshly ground black pepper to taste
• pinch of sea salt
• 1 15 oz. can white beans, rinsed and drained (you can use cannelini, great northern, navy beans)
Directions:
1. Heat oil in skillet on medium heat. Add onions and sauté until they start to soften, about 5 minutes.
2. Add garlic and cook for another minute.
3. Add kale, salt, and pepper. Partially cover and cook until kale starts to wilt.
4. Add beans and cook until kale is tender, about 5 minutes.
5. Eat, drink, and be merry!
Notes: This was my first time cooking AND eating kale. It smelled kind of bitter while I was chopping it but it ended up kind of tasting like crunchy spinach. Oh, and if you don’t want to use kale, you could substitute fresh spinach. I’m not sure if I was supposed to, but I cut the stems off the kale….better safe than sorry!
This was the mound of kale after I chopped it
Just like spinach, it wilted down a lot
I had this over quinoa. If you've never heard of it, quinoa (keen-wah) is this totally ancient grain that orginated in the Andes which is packed with protein. It's good for vegs like me! And on to the second recipe.....
Tempeh, Rice and Pepper
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 4-6
Ingredients:
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• ½ medium red onion, diced
• 1 bell pepper, chopped
• 1 8 oz. package of tempeh, crumbled
• 24 oz. tomato sauce
• 2 cups brown rice, cooked
• freshly ground black pepper to taste
• pinch of sea salt
• few tablespoons of ground flax seed (optional)
Directions:
1. Heat the oil in a skillet over medium heat. Add garlic and onion and sauté for 2 minutes.
2. Add pepper and sauté for about 3 minutes.
3. Stir in crumbled tempeh and tomato sauce. Cover and let steam for 10 minutes while still on medium heat.
4. Uncover and stir in rice, pepper, salt, and flax if using.
5. Eat, drink, and be merry!
Notes: This is a super simple dish that is full of protein from the tempeh. It almost reminds me of the filling traditionally used for stuffed peppers…yummy!! If you're unfamiliar with tempeh, check this out http://en.wikipedia.org/wiki/Tempeh. Again, another great source of protein!
Along with....
Zucchini and Carrot Side Dish
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 6
Ingredients:
• 1 tablespoon olive oil
• 2 medium zucchini, cut julienne style
• 1 lb. carrots, cut julienne style
• pinch of oregano
• pinch of sage
• pinch of thyme
• pinch of marjoram
• 1 tablespoon balsamic vinegar
Directions:
1. Cut the vegetables. Heat the oil in a skillet on medium heat. Sauté the carrots for 10 minutes.
2. Add the zucchini and the herbs and sauté for another 10 minutes until the vegetables are tender.
3. Sprinkle the vinegar onto the veggies and toss to coat.
4. Eat, drink, and be merry!
Notes: This is a really simple, tasty, quick, and nutritious side dish!
I love when my food has pretty colors!
So that's what was on the menu this week. Sorry this post wasn't very entertaining. I think my allergies have affected my sense of humor. I'm very tired and I can't wait until the weekend so I can have a vacation from my vacation!
I make a kale dish like that all the time, specifically with white beans!!! I put lemon in mine which is an excellent balance to the bitterness situation. Kale is maybe my favorite food. So packed with vitamins and so delicious! You should try roasting it with garlic. Also very delicious. I know roasted greens sound weird, but it's SO good. Or better yet, chop up the kale real tiny and marinate it in cider vinegar, lemon & a little olive oil (or better yet, walnut or avocado oil for omegas!). Put it in a tupperware in the fridge for like three days. Shake it around a couple times a day. It softens it up something fierce so you can eat it raw. Keep all those enzymes intact!
ReplyDeleteGreat blog you have here, Jenn. Thanks for telling me how to say quinoa cause I sure would have said kwi-no-ah...and I probably still will. *)
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