Sauteed Cabbage with Parmesan Cheese

Ingredients:
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 small onion, diced
10 c chopped cabbage
1/2 c or so chicken broth
1/2 c shredded Parmesan cheese
salt and pepper to taste

Directions:
Saute onion in olive oil for about 5 min, add garlic and cook 1 more minute.
Add cabbage and broth and cook covered about 10 minutes, until liquid is mostly absorbed.
Remove from heat and add Parmesan cheese.

Review:
Quick and easy way to use up the cabbage from my CSA. It had no bitter taste at all and the cabbage tasted quite bitter raw.

Garlicky Broccolini

Garlicky Broccolini by Rachel Ray
Ingredients

1 1/2 pounds broccolini
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 to 5 cloves garlic, finely chopped

Directions

Trim broccolini of ends. Place 4 to 5-inch long, thin stalks into a skillet and cover with water. Cover and bring to a boil. Add salt and reduce heat. Simmer broccolini 6 to 7 minutes, until tender and bright green. Drain the broccolini and return skillet to stove over medium heat. Add extra-virgin olive oil to pan, then garlic. Cook garlic 2 to 3 minutes. Add broccolini to pan and coat in garlic and oil then serve.

Review: Simple & Delish! I used only 1tbsp EVOO and that was fine. A great healthy side dish!

Caramelized Brussels Sprouts

Fresh Brussels Sprouts!


Love the bright green!!



Caramelized Brussels Sprouts
- EatLiveRun
serves 2-4 as a side-dish

Ingredients:

12-14 large brussels sprouts
1 tbsp olive oil
1 clove garlic, minced
pinch sea salt
2 tbsp brown sugar
1/4 cup roughly chopped pecans or walnuts, toasted

Directions:
Slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.

Review: LOVE!!!!!! SO delish! Because I'm a garlic nut, I used 2 cloves and only 1 tbsp of brown sugar since I am sensitive to overly sweet things. Also used toasted walnuts because that's all I had. I can imagine how yummy it would taste with pecans or any other nut.

Eggdrop Soup

Egg Drop Soup
Servings:6

2 tablespoons corn starch
6 cups chicken broth fat free
2 tablespoons soy sauce, low sodium
3 tablespoons distilled white vinegar
1 green onion -- chopped
3 eggs -- beaten
In large saucepan mix cornstarch with small amount of cold broth.
Add remaining broth and other ingredients except eggs. Bring to a boil,then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.

Per Serving (excluding unknown items): 37 Calories; 2g Fat (55.0% calories
from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 94mg

REVIEW: Delicious!!! Will definitely make again & again. I added bokchoy & sliced bella mushrooms (but will try with shiitake next time). The vinegar really gave this soup a nice Chinese-takeout taste. A great low-point side-dish to a meal. Thanks to Em the Soup Queen for giving this recipe.

I also sprinkled some white pepper before eating. Yummy!

Thai Style Crock Pot Curry

Thai Style Crock Pot Curry

Ingredients

1 13.5-ounce can coconut milk
1 tablespoon dark brown sugar
1 tablespoon soy sauce
1 tablespoon Thai red or green chili paste (you can add more if you like things really spicy, just be careful – this stuff's hot!!)
1 teaspoon fish sauce (optional)
1 medium onion, chopped
2 to 3 cloves garlic, finely chopped or grated
1-inch knob ginger, peeled and grated
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1/2 large eggplant, peeled and cut into chunks
2 medium sweet potatoes
2 pounds bone-in skinless chicken thighs (about 6 thighs)
White rice
1 lime, cut into wedges, to garnish
2 scallions, thinly sliced, to garnish
1/2 cup chopped cilantro, to garnish
1/2 cup chopped basil, to garnish


Yields: 4 servings
Preparation

In the bowl of a crock pot combine the coconut milk, brown sugar, soy sauce, chili paste, and fish sauce (if you're using it). To that add the onion, garlic, ginger, bell peppers, eggplant, sweet potatoes, and chicken. Turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.

Serve the curry with prepared rice and garnish with lime wedges, scallions, cilantro, and basil.


Review
I give this recipe 4 stars. While I didn't think it was exceptional, my parents loved it. It does have a good Thai-curry taste but I thought the liquid was too watery. I prefer thicker curries. All the veggies & the tender chicken is very scrumptious and filling. I served the curry over basmati rice & peas. This recipe is also + because all the ingredients can be easily found at any American grocery store. The only 'odd' item is the Thai Chili Paste, but they are usually in the Asian/Ethnic aisles.

Substitutions/Changes:
Instead of chicken thighs, I sliced 2 large chicken breasts. They came out so tender and delicious.
Used one sweet potato (instead of 2) because I thought the ratio of veggies to chicken/curry was getting to be a lot.
2 tablespoons of the HOT Thai red curry paste. This did make it spicy but not overly.
Added 1/2c ff milk (which next time, I would not) because I thought there was not enough liquid.

I would remake this again because it is easy enough (no need to stand over a simmering pot and stirring) for easy tasty dinners.

Baked Kale Chips

Ingredients

1 bunch kale
1/2-1 tablespoon olive oil
very light sprinkle of seasoned salt

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.


Review
This isn't really a recipe but I wanted to post it as a reminder to myself to use my kale this way. Every time we've made these, Jason and I have eaten the whole bunch of kale immediately. It is so good. I think you have to be very light on the salt and watch them closely so they don't burn but other than that, these are amazing!

Spaghetti Squash with Sausage and Kale

Added by Andrea

Prep Time Cook Time

Servings 4

Difficulty Easy

Ingredients

• 2 whole Spaghetti Squash
• 1 package (about 16 Oz. Package) Turkey Sausage
• 3 teaspoons Olive Oil Plus More To Drizzle On Squash
• ½ cups Onion
• ½ cups Red Pepper
• 2 cloves Garlic
• ⅛ teaspoons Red Pepper Flakes
• ¼ teaspoons Italian Seasoning
• ½ cups White Wine
• 1 cup Chicken Broth
• 2 cups Kale
• Parmesan Cheese
• Salt And Pepper

Preparation Instructions

1. Cut the squash in half and cook it cut side up at 375F for about 40 minutes. Let cool then, using a fork, shred the squash out of its shell onto a plate. Sprinkle with salt and pepper and a drizzle of olive oil. Keep warm.
2. While squash cooks, cut the sausage into bite size pieces and brown in olive oil, set aside.
3. To the same pan, adding more olive oil if necessary, saute onion, red pepper, garlic, red pepper flakes, Italian seasoning, and salt and pepper until softened. Deglaze with white wine, then add the chicken broth.
4. Add back in the sausage and simmer until sauce reduces some. Add the chopped kale and simmer until tender.
5. Serve over squash with fresh grated Parmesan cheese and some good bread to sop up the sauce.

Kim's Verdict:

I cooked as written. This one was just okay to me. I had never eaten spaghetti squash before and I have news - it doesn't really taste like spaghetti. Omari and I both didn't really jump over the moon on this one because of the squash. The kale mixture topping was delicious though, that was the part that saved the meal. We may finish this meal by putting the topping over some rice or some (real) spaghetti with a small amount of the spaghetti squash. I don't have the nutritionals on this one, but all the veggies make it a very light dish.

Potato Frittata

Added by A Cozy Kitchen

Prep Time 30 Minutes Cook Time 30 Minutes

Servings 4

Difficulty Easy

Ingredients

• 5 Tablespoons Canola Oil
• 1 whole Small Yellow Onion
• 5 whole Russet Potatoes, Peeled And Cut Into 1/8-inch-thick Slices
• 3 Tablespoons Unsalted Butter
• Kosher Salt And Freshly Ground Pepper
• 7 whole Large Eggs
• 1 Tablespoon Minced Flat-leaf Italian Parsley
• 1 Tablespoon Minced Chives
• 2 whole Scallions, Trimmed And Thinly Sliced
• 4 strips Bacon Fried And Chopped
• 1-½ ounce, weight Goat Cheese

Preparation Instructions

1. Adjust the oven rack to the middle position and preheat the oven to 400˚F.
2. Heat a medium sauté pan over medium-high heat and drizzle 2 tablespoons of the oil into it. Add the onions and cook until they’re caramelized, 8 to 10 minutes. Deglaze the pan with 1/4 cup water, scraping any brown bits from the bottom with a wooden spoon. Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes. Transfer the onions to a roasting pan and toss the with the potatoes. Add 1 tablespoon of the butter and the remaining 3 tablespoons oil to the potatoes. Season them generously with salt and pepper. Cover the pan with aluminum foil and bake for 25 to 30 minutes, until the potatoes are tender. Set them aside to cool for 15 minutes. Reduce the oven temperature to 350˚F.
3. Meanwhile, whisk the eggs, herbs, and scallions together and season them with salt and pepper.
4. Add the potatoes and onions to the egg mixture. Heat a 9-inch cast-iron skillet over medium-high heat. Melt the remaining 2 tablespoons butter in the skillet, and add the egg and potato mixture. Sprinkle the bacon and goat cheese on top and slightly mix with a fork. Cover the skillet with aluminium foil, transfer it to the oven, and bake for 30 minutes. Remove the foil and bake for 10 more minutes.
5. Slice and serve directly from the skillet, warm or at room temperature.

(Recipe adapted from The Big Sur Bakery Cookbook.)

Kim's Verdict:

I followed this recipe as posted except I used turkey bacon and forgot to buy scallions. I also may have cooked an extra piece of bacon since I only had 5 pieces left and it really didn't make sense to leave one piece in the container :) This was SO GOOD!!! I cut mine into 8 slices into 4. I sometimes had 1/8th and added some fruit for breakfast and sometimes I had 1/4th and had it for lunch. If I made this again, I think I would actually use maybe 3 potatoes and add an extra egg or two if I was going to make it for breakfast again to make it a little more like a quiche and keep it with this recipe for a brunch/lunch dish.