Recipes

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http://mealplanner.eatrealgood.com/

Sweet and Savory Kale

By: SJRJA http://allrecipes.com/Recipe/Sweet-and-Savory-Kale/Detail.aspx

"This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish."

Ingredients

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds

Directions

Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving

Becky Langerman

Green Onion Dip

1 large tub sour cream.. 2 cup I think.

6 nice green onions

1 heaping teaspoon fresh minced garlic

garlic salt to taste

In a large bowl add the sour cream

cut green onions in half length ways

then cut in small slices.. greens and all

Stir well, check to see if it needs salt.

Let sit in fridge for at least 2 hours for flavors to meld...

Serve with chips, crackers or veggies.. We also use it on baked potatoes.

GREENS AND BULGUR GRATIN

1/2 cup coarse bulgur*
2 pounds assorted greens such as kale, collard, escarole, spinach, Swiss chard,
and/or mustard greens
6 large garlic cloves, minced or 1 bunch green garlic!
3 tablespoons olive oil
1/4 cup freshly grated Parmesan (about 1 ounce)
6 ounces chilled whole-milk or part-skim mozzarella, grated coarse

For topping
1/2 cup fine fresh bread crumbs
1 tablespoon olive oil

*available at natural foods stores and specialty foods shops

In a heat proof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a plate to trap steam and let stand 20 minutes. Drain bulgur in a large fine sieve, pressing out excess liquid, and transfer to a bowl.

Keeping each variety of green separate, tear greens into bite-size pieces, discarding stems. Still keeping greens separate, wash thoroughly by dunking in a sink full of water and transfer to a colander to drain.

Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens (escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring occasionally, until just wilted, 3 to 4 minutes. Drain greens in colander, pressing out excess liquid.

In a large heavy skillet cook garlic in oil over moderate heat, stirring, until softened but not golden.
Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove
skillet from heat.

Preheat oven to 400 F. and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.

Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens mixture over mozzarella and smooth top with a rubber spatula. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.

Make topping:
In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.

Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and top is browned lightly.
Gourmet
September 1995

Sauteed Kale

Ingredients

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Cheesy Acorn Squash

INGREDIENTS

1 acorn squash, halved and seeded

3 tablespoons butter

1 cup diced celery

1 cup finely chopped onion

1 cup fresh mushrooms, sliced

1/8 teaspoon salt

1 pinch ground black pepper

1 teaspoon chopped parsley

1/2 cup shredded Cheddar cheese

DIRECTIONS

• Preheat oven to 350 degrees F (175 degrees C).

• Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender.

• In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover.

• Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles. Serves 2

Louisiana Gumbo

INGREDIENTS

3/4 cup flour

3/4 cup oil

4 cups sliced okra

1 cup onion

3/4 cup bell pepper

1/4 cup celery

2 large chicken breasts, ribs attached

4 quarts water

2 lbs. shrimp

1 lb. smoked sausage

1/2 cup green onion

Salt and pepper

DIRECTIONS

• Boil chicken breasts in water 30 minutes to make light broth. Remove, debone and dice chicken breasts.

• In a large pot with heavy bottom, make a roux by browning the flour and oil, stirring constantly until the mixture turns deep brown.

• Add okra, onion, bell pepper, and celery and sauté until they wilt.

• Add chicken stock and season with salt and pepper. Cook on medium heat for 30 minutes. Add diced chicken, shrimp, sausage and green onion tops. Cook for 30 more minutes at medium boil. Serve over rice.

Stewed Tomatoes and Okra

INGREDIENTS

1 pound fresh okra, washed, trimmed, sliced

2 cups of fresh diced tomatoes

1 green bell pepper, chopped

2 tablespoons finely chopped onion

Salt, to taste

DIRECTIONS

• Place sliced okra in pan; cover with water. Bring to a boil and continue to cook for 5 minutes. Drain water; add remaining ingredients. Simmer mixture for 15 to 20 minutes longer, until okra is tender. Add salt, if desired, to taste.

• Serves 4.

Baked Eggplant with Cashews

INGREDIENTS

2 Large Eggplants, sliced

Salt, to taste

1 cup Dry Whole-Wheat Bread Crumbs

1/2 teaspoon Brown Sugar

1 Onion, finely chopped

1 Roma (Plum) Tomato, seeded and chopped

1 Celery stalk, diced

1/2 cup Red Bell Pepper, finely chopped

5 Pimento-Stuffed Green Olives, sliced

2 tablespoons Extra Virgin Olive Oil

1/2 teaspoon Dried Oregano

1/2 teaspoon Powdered Saffron

1/2 cup Soy Milk

1/2 cup Heavy Cream

1/2 cup Cashews

DIRECTIONS

• Preheat oven to 375 F.

• Grease a medium size casserole dish.

• Arrange ½ the slices of eggplant on the bottom of the casserole dish.

• Season eggplant with salt.

• Add breadcrumbs and brown sugar to medium mixing bowl. Stir to combine.

• Sprinkle ¼ of brown sugar over layer of eggplant slices.

• In large bowl, combine ½ cup breadcrumb mixture, onion, tomato, celery, red bell pepper, olives, and olive oil.

• Season mixture with dried oregano and saffron.

• Spoon mixture over layer of eggplant.

• Top with remaining eggplant slices.

• Top with remaining breadcrumb mixture.

• Add soy milk, heavy cream and cashews to blender. Blend until smooth.

• Pour milk mixture over eggplant.

• Bake 30 minutes until crisp and golden brown.
(eggplantrecipes.com)

Grilled Eggplant Sandwiches

INGREDIENTS

Eggplant:

4 teaspoons Olive Oil

1 clove Garlic, finely chopped

1 1/2 teaspoons chopped, Fresh Basil

Salt, to taste

Fresh Ground Black Pepper

2 small Eggplants

Sandwiches:

1/2 cup Cream Cheese, Low-Fat Whipped, or Goat Cheese

4 pieces Focaccia or other good quality bread, sliced in half, lengthwise

2/3 cup Spinach, washed and dried

4 slices Tomato

DIRECTIONS

Eggplant:

• Preheat grill to medium heat.

• Add olive oil, garlic, salt, and fresh ground pepper and ½ teaspoon fresh chopped basil to small bowl. Stir to combine.

• Brush both sides of eggplant slices with olive oil mixture.

• Grill eggplant over direct heat, 3 minutes per side.

Sandwiches:

• Mix cream cheese, 1-tablespoon fresh chopped basil, salt, and fresh ground pepper in small bowl.

• Spread 4 halves of focaccia bread with cheese mixture.

• Top with spinach, slice of tomato and focaccia bread slice.
(Eggplant recipes.com)

Crock Pot Sausage, Eggplant and Tomato Casserole

INGREDIENTS

1 tablespoon Olive Oil

8 Lean Beef Sausages

1 Large White Onion, chopped

2 Garlic Cloves, crushed

2 Eggplant, peeled and chopped

3/4 teaspoon Chili Flakes

2 cups of fresh, diced tomatoes

1 cup Chicken Stock

1/4 cup Flat-Leaf Parsley Leaves, chopped

DIRECTIONS

• Heat olive oil in large non-stick skillet over medium heat.

• Add beef sausages and sauté 2 to 3 minutes, turning occasionally. Sausage should be evenly browned.

• Remove to a plate lined with paper towels.

• Add chopped onion, crushed garlic, and eggplant to pan. Cook 5 minutes, stirring frequently.

• Stir in chili flakes and diced tomatoes. Cook 5 minutes or until sauce thickens.

• Add chicken stock and bring to boil.

• Spoon eggplant mixture into crock pot. Add sausages. Cover and cook on LOW for 6 hours.

• Stir in parsley. Season with pepper. Serve with steamed vegetables.

Eggplant, Zucchini, and Tomato Casserole

INGREDIENTS

1/2 of one medium sized eggplant, thinly sliced

1 med to large zucchini, thinly sliced

1 large, ripe tomato, thinly sliced

1 medium to large red onion, thinly sliced

16 oz of whole milk ricotta chees

2 eggs

Several cloves of garlic, finely minced

Fresh rosemary, basil, and oregano or the herbs of your choice

Parmesan Cheese, sliced, shredded or grated

1/4 cup red wine

2 tbsp olive oil

Whole wheat panko bread crumbs

DIRECTIONS

• Preheat Oven to 400 degrees.

• Before preparing any of the other vegetables or ingredients, slice and place the eggplant in a bowl of salt water to soak. (approx. 1 tbsp of salt to a quart or so of water)

• Next, saute' the red onion in the olive oil, over medium-high heat until onions have carmelized. Deglaze the pan with the red wine. Set onions aside to cool.

• Mix ricotta cheese, eggs, garlic, herbs and parmesan cheese together.

• Next slice up the zucchini and tomato.

• By now your onions should be cool enough to fold into the ricotta mixture.

• Drain the salt water off of the eggplant, removing as much of the moisture as possible.

• In a large to medium sized, greased casserole dish, add a single layer of eggplant, then tomato and then zucchini. Now, using a spatula, spread a layer of the ricotta mixture - about 1/2 inch or so thick. (this should be about 1/2 of the ricotta mixture) Repeat with another layering of all the vegetables and top with the remaining ricotta. You should have just enough vegetable sllces left to do one combined thin layer. Put them in place and then top the whole thing off with a dusting of Panko bread crumbs. It should be just thick enough to completely cover the layer vegetables).

• Bake for aprroximately 45-50 minutes. Remove from the oven and let stand for 15 minutes before serving.

• Submitted by Star Bustamonte

Red Cabbage

INGREDIENTS

1 small red cabbage

1 tablespoon Vegetable Oil

1/2 cup chopped onion

1 medium apple, chopped

3 tablespoons of red wine vinegar or balsamic vinegar

1 tablespoon of sugar

1 bay leaf

1 tsp of salt

1/4 tsp pepper

DIRECTIONS

• Add cabbage to a large pot of boiling salted water. Boil 1 minute, remove and drain. Pour out water and return cabbage to pot. Add remaining ingredients, cover and simmer for 45 minutes.

Zucchini Nut Bread

INGREDIENTS

3 eggs

1 cup vegetable oil

2 cups of sugar

3 tsp. of vanills

3 cups of all purpose flour

1 tsp. of baking soda

3 tsp. of cinnamon

1 tsp of salt

1/2 tsp of baking powder

1/2 cup of chopped pecans

1/2 cup of coconut flakes

3/4 cup of seedless raisins

2 cups of finally grated organic zucchini

DIRECTIONS

• Mix Together the eggs, vegetable oil, sugar, and vanilla in a large bowl.

• Sift Together the flour, baking soda, cinnamon, salt and baking powder; then add to the mixture above. Add the nuts, coconut flakes, raisins, and zucchini. Grease and flour two 5x8" loaf pans.

• Pour mixture into pans and bake at 350 degrees for one hour. Remove immediately from pans.

Fried Green Tomatoes

INGREDIENTS

2 eggs

1 1/2 cups of buttermilk

1 tbsp plus 11/2 cups of self rising flour

1/2 plus 1/2 tsp of salt

1/2 plus 1/2 tsp of black pepper

two large green tomatoes cut into 1/4" slices

vegetable oil for frying

DIRECTIONS

• In a bowl, mix together the eggs and buttermilk. Whisk in 1 tbsp of flour, 1/2 tsp of salt, and 1/2 tsp of pepper. Soak the tomato slices in this liquid. Whisk together the remaining flour, salt and pepper. Heat about 1" of vegetable oil to 350 F in a heavy skillet. Dredge the tomato slices, one at a time, in the seasoned flour and shake off any excess. Fry the slices in hot oil....do not crowd.

• (Slices should not overlap as they cook) Fry each side until it begins to turn brown - turn in the oil and fry until golden brown and crisp. Drain on a paper towel and salt to taste.

• Serves 8-10. Blue Willow Inn recipe

Purslane Cucumber Salad

Purslane and cucumbers are a match made in heaven. Don't hesitate to add purslane to any good cucumber recipe.

INGREDIENTS

2 to 3 cucumbers, sliced

1 cup Purslane leaves

3/4 cup yogurt

1 Tbsp olive oil

2 tsp red wine vinegar (or try one of your herbal vinegars)

2 Tbsp chopped mint

1/2 tsp coarse black pepper

DIRECTIONS

• Slice cucumbers and mix together with Purslane in a salad bowl.

• In a blender, mix together the rest of the ingredients for your dressing.

• Coat the cucumber-purslane mixture well with the dressing. Serve chilled.

• Note: It's best to put the dressing on just before serving. The salad becomes watery if prepared too much in advance. Makes about 8 servings.

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