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Sautéed Kale
1 large
bunch kale, stems removed
Salt as needed
2 T olive oil
½ white onion, chopped
½ rosemary sprig
1 dried small red chile
2 garlic cloves, chopped
¼ cup water
Coarsely chop the kale
leaves and blanch them in boiling salted water, about 3 minutes, then
drain.
Heat the oil in a heavy skillet over medium heat and add the onion,
rosemary and chile. Cook for 2 minutes, then add the garlic and 1/4
teaspoon of salt. When the onion is translucent and starting to color, 3
to 5 minutes, add the kale.
Cook the kale over medium-low heat for 30 to 40 minutes, stirring often.
The kale will turn a deep, almost black color, become soft and then almost
a little crisp. Add 1/2 teaspoon of salt. If the greens get too dry during
the cooking, stir in a little stock or water.
Carrots,
Turnips & Jicama
About a pound of vegetables, use whichever available. Jicama
will stay crunchy.
1 T Honey
1 T butter
2 t Dijon mustard
S & P
Parsley, chopped
Steam vegetables in sauté pan until soft (except jicama). Add butter,
honey and mustard and stir. Add remaining ingredients.
Roasted vegetables
Root vegetables—carrots, parsnips, turnips, potatoes
1 head garlic, separated into cloves but unpeeled
Several rosemary sprigs
3 bay leaves
Olive oil
Salt & pepper
Vinegar, optional
Preheat oven to 450. Peel and cut vegetables the same size. Coat
vegetables and garlic in oil, then season with salt and pepper. Bake
uncovered in the top 1/3 of the oven, turning once or twice. Reduce oven
to 375 and bake until tender, 20-30 minutes. Shake vinegar on veggies,
when removed from oven, optional. Deborah Madison's Butternut Squash
Gratin
This is delicious! Served it with a tossed salad.
1/4 cup olive oil
4 cups thinly sliced onions
4 thyme sprigs
2 T chopped sage or 2 t dried
Salt & pepper
1/2 cup Gruyere or Fontina
6 cups butternut squash, cut into 1/2 inch cubes
1/2 cup flour
2 T chopped parsley
1/2 cup plus 2 T heated whole milk (I used 1%)
1 cup fresh bread crumbs (I used panko instead)
Preheat oven to 350. lightly oil a
2-quart baking dish.
heat half the oil in a skillet over medium heat. Add onion, thyme, sage
and cook until onions are lightly caramelized, about 15 minutes. Season
with slat and pepper. Spread in baking dish, return skillet to stove and
add remaining oil.
Toss the squash in flour, letting excess fall away. Cook in pan until it
begins to brown, about 7 minutes. Add parsley, salt and pepper and cook
for 1 minute. Layer squash over onions and cover with cheese. Add milk.
Cover and bake for 25 minutes. Uncover, add bread crumbs and cook until
top is browned, about 25 minutes.
Roasted Kale
This recipe is addictive. You can even eat the kale with your fingers!
Preheat oven to 425.
Kale, toughest part of spine removed, wash and dry
Olive oil
Salt
Coat kale with oil and place on a baking sheet. Bake 5 minutes, turn kale
and bake approximately 10 minutes. Kale should be crisp but not brown.
Lightly salt.
Sautéed Swiss Char
Swiss char
Olive oil
Lemon juice
Salt
Chop stems and place in skillet with olive oil for 15 minutes on low heat
and covered. Chop char leaves and add to pan, cook on medium until leaves
are wilted. Turn off heat, add a bit of lemon and salt.
Winter Slaw
This is delicious!
You can also add cooked ingredients to pasta and add a protein.
Any of following,
shredded in a food processor:
Broccoli stems
(peel outer layer)
Carrots (peel)
Cabbage
Zucchini
Jicama (peel)
Any hard veggie
Cook in butter or
oil, add salt and lemon at end.
Tips on how to
save time cooking and lots more delicious and healthy recipes can be found in
Harmonious Environment: Beautify,
Detoxify & Energize Your Life. Your Home & Your Planet.
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