Jun 12, 2012

Spicy Parmesan Kale and Green Beans

This was a great side with fish. It's hot and better than just plain sauteed kale or greenbeans by themselves. The flavors work well together. And if you wanted, you could turn it into a casserole and add buttered, toasted breadcrumbs on top (in addition to or in place of the almonds) and make it more of a main dish, rather than a side.

  • 3 T olive oil
  • 1 onion, sliced
  • 1/4 lb mushrooms, sliced (opt.-I don't always have these on hand)
  • 1 1/2 lbs. green beans, trimmed and slice into 1-inch pieces
  • 2 t. salt
  • 1/2 t. freshly ground black pepper
  • 1/4 cup white wine (I use unsweetened apple juice)
  • 1/2 t. red pepper flakes
  • 1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
  • 2 T lemon juice (about 1/2 a lemon)
  • 3 T grated Parmesan
  •  handful of slivered almonds

  • Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

    **original recipe from foodnetwork

    Kale Slaw: 2 variations!

    Ok, so I don't normally like slaw that much, but I like that this recipe has two options: sweet or creamy (at least those are the two options I use). The original recipe called for mayo, but I don't love mayo and thought sugar added a nice touch instead. I use rapudura (brown organic whole cane sugar), but honey would work--or whatever. It's a great way to get in your kale--superfood fix.

    • 1 head kale, stems removed and super thinly sliced
    • 1 large carrot, grated
    • 1/2 orange, juiced
    • 1/2 lemon, juiced
    • Salt and freshly ground black pepper
    • 1 T olive oil
    • 1/2 red onion, sliced very thinly
    • 1 slice bacon, cooked crisp and chopped
    Final addition/Variations:
    Creamy version: add 1 T mayo
    Sweet version: add 1-2 t. sweetener of choice

    Throw everything together and massage it all with your fingers. It's great to use fingers because you work the acids from the citrus into the kale and help it "wilt" a little. Add the sugar or mayo at the end. Then place in the fridge until you need it. The bacon is best put in at the end though, to ensure it stays crispy.

    *mayo version originally from foodnetwork.com

    Jun 6, 2012

    Charise's Grand Granola

    3 c. rolled oats
    1/2 c. nuts (crushed pecans, almonds, or both)
    1/4 c. unsweetened shredded coconut
    1/4 c. melted organic butter
    1/4 c. pure maple syrup
    1/8 c. oil (coconut oil or canola oil)
    1/8 c. honey (raw is best)
    1/8 or 1/4 c. crushed pumpkin seeds
    2 T sesame seeds
    1 T milk
    1/4 or 1/2 c.  organic brown rice syrup or tapioca syrup (adjust to your taste)
    1/2 c. organic raisins (sold at Costco)
    1/2 c. dates (chopped)

    Mix all the above ingredients (except the brown rice syrup, raisins and dates) well.  Bake at 300 degrees F. for 30-40 minutes...stir every 10-15 minutes so it cooks evenly and light golden brown.  After pulling it out of the oven, pour the brown rice syrup over the top and mix with a wooden spoon or your hands.  Let it cool completely, add the raisins and dates and store in a tuperware container. 

    I try to use organic and local foods (Thompson Pecan Farm in Hurricane, Utah and they are THE BEST...not bitter at all!, Perry Honey Farms for RAW honey, Winder Dairy for milk, etc.) 
    I have been experimenting making granola for a long time, and this is my finished product which all my family love!  It makes for great yougurt parfait, cold cereal in the morning, or a healthy snack... NO REFINED SUGARS which I love too! 

    *from Charise