This is GOOD!! and easy…all i need now is a caprihina!
This popular recipe for collard greens comes from theMinas Gerais region of Brazil. Sliced collard greens are briefly cooked in garlic and olive oil for a healthy, tasty side dish. These greens are a traditional accompaniment to the classic Brazilian dish feijoada, but they go with almost any meal.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 2 pounds collard greens (2 to 3 large bunches)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons butter
- salt and pepper to taste
Preparation:
- Roll of collard green leaves and slice them into thin strips.
- Bring a pot of salted water to a boil, add collard greens, and cook for 5 minutes, until bright green.
- Remove from heat and drain. Set aside.
- Heat olive oil and butter in a skillet. Add onion and garlic and cook until the onion is soft and translucent.
- Add the greens and sauté 3 or 4 minutes.
- Season with salt and pepper to taste.
Spicy Sweet Potato and Quinoa Salad
Ingredients:
- 1 cup quinoa, uncooked
- 2 cups vegetable broth or water
- 1 sweet potato, baked and diced
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1/4 tsp cayenne pepper
- 2 tbsp lemon juice
- salt and pepper to taste
Preparation:
Simmer the quinoa in the
vegetable broth about 10 to 15 minutes, or until water is gone and quinoa is light and fluffy when stirred. Remove from heat and allow to cool.
Toss together the quinoa, sweet potato and bell pepper in a large bowl.
In a separate small bowl, whisk together the lemon juice, olive oil and cayenne pepper. Gently toss this dressing with the quinoa. Season with a generous amount of salt and pepper.
Organic soup sundays is back but on Monday….going syrian with this dish! Never had syrian food but figured I would try my hand at it!
Syrian-Style Lentil and Chard Soup
Directions:
Prep Time: 10 mins
Total Time: 50 mins
- 1 Sort and wash the lentils and cook in the water or vegetable broth with the spices and the nutritional yeast, if you choose that option.
- 2 Meanwhile, chop the onions, garlic and chard and saute in the olive oil, briefly, then cover and turn heat to low to steam the chard.
- 3 When the lentils are nearly done, add the chard/onion mixture, cover and simmer until lentils are soft. Adjust the amount of water as needed.
- 4 Add salt to taste.
- 5 With a stick blender or in a food processor blend the soup partially.
- 6 Finish with lemon/lime juice to taste. Do not add the juice until the lentils are completely cooked.
Read more: http://www.food.com/recipe/syrian-style-lentil-and-chard-soup-379086#ixzz1EezeEwur
I have never heard of putting these 2 items together for consumption until last week. It all happened a work party. There was a chocolate fountain with tons of things to dip in chocolate including bacon! I was first horrified, then curious, then I just gave it a try. As I crunched on bacon dipped in chocolate the woman next to me said “this is the kind of food they have in hell”! I do not doubt she is correct. I actually liked this weird chocolate treat and I have vowed to never have it again (or at least until the next chocolate party at work!)
Ok so I know how to screw up seafood. In the past I have bought expensive fish at the farmers market, froze it at home and defrosted it a month later only to forget the type of fish it was and then ruined it when I prepared it. Money down the drain! Well this type I decided to buy fresh and cook it while I still remembered what it was and turn to google for a recipe I can follow and so below is a dish that I suggest! Very simple. I cooked onions and hot peppers in with the butter to make it more interesting and it was very very good! Another winner!!!
Ingredients:
Servings:
4 4 - 4
Directions:
Prep Time: 5 mins
Total Time: 15 mins
- 1 Roll scallops in bread crumbs.
- 2 Put olive oil and butter in a large skillet; stir and heat until hot.
- 3 Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
- 4 Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
- 5 Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.
Ok so tried I kale the Bobby Flay way with a dash of Rene! I used purple stemmed Kale and added a splash of fish sauce and pepper. This was SOOOO GOOD! to think I had bitter memories of Kale but now I am a fan! Purple kale cooked with memories of Prince and purple rain!
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.
Hi Everyone,
The best thing about the coop is that I am trying lots of new foods - things I have never heard of or seen and sometime can’t pronounce! Kale is something I know about but I recall not liking it because of a bitter taste. Well I only knew about one type of kale but at the wonderful food coop they have 3 different types of kale on display. So I decide to try this one — lacinato kale. I asked a woman in the produce aisle what I should do with it and she said to eat it as a salad with avocado, tomato, onion, salt, pepper and lemon. You know what I did exactly that and it was DELICIOUS!!! I have never had this kind of kale before but it is not the bitter kind. So give it a try!
Coop-fully yours,
Rene
I bought some rutabagas at the coop. I don’t recall enjoying these when I was younger but now that I am all grown up I decided to give a a try. So I made this and it was VERY GOOD! I didn’t have any nutmeg so I added cinnamon. And I finally pureed without emotional support from my Auntie!!! I am officially a PUREE_ ER!!!
Mashed Potatoes and Rutabagas
Mashed Potatoes and Rutabaga
Ingredients:
- 3 pounds rutabaga, peeled and cut into 2-inch pieces
- 2 to 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces, about 5 or 6 medium
- 2 tablespoons butter
- 2/3 cup milk
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg, or to taste
- 2 teaspoons chopped parsley, optional
Preparation:
Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley, if desired.
