Tag Archives: onion

Wilted Kale with Bacon and Vinegar

My immediate and extended family had dinner every Monday night when my parents were alive. We ate at one very long table and were served by my Father who worked for much of the day with my Mother, to create memorable dinners. One of my favorite salads my Mom made was a spinach salad with a warm bacon dressing. Now, with the popularity of kale (because it’s very nutrient-dense with few calories) I found this amazing recipe to share: Continue reading

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Yummy Gazpacho

3 cups tomato juice
2 tablespoons Olive oil or vegetable oil
3 large tomatoes, peeled and seeded
1 cucumber, peeled and seeded
1 small onion (Vidalia or sweet onion preferred)- cut up
1 small green pepper, cut up
1 ear fresh corn- cut off the stalk, strings removed
1 garlic clove, minced
1 teaspoon sugar
3/4 natural sea or kosher salt
1/2 teaspoon Tabasco sauce
1/3 cup ground whole wheat bread crumbs
3 tablespoons balsamic vinegar
In a covered blender at high speed, blend all the ingredients (minus the bread crumbs) in batches, so not to overfill your blender vessel (I personally like a bit of chunk in my gazpacho so I pull out 1/2 cup medium chunked cucumber, green pepper, corn and add after it has been blended. If you like your soup smooth, skip this step) until blended. Put into a large bowl. Fold bread crumbs into the soup, cover and chill.

Because this is a homemade recipe, I don’t have a calorie breakdown, but I think a 1 cup serving is probably around 140 calories, it is mostly vegetables and is a seasonal part of healthy eating!

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Breakfast For Dinner?!

Our modern schedules are crazy sometimes.  Many families have both parents working, juggling demands and schedules for the whole family.  On top of all that, you have to figure out dinner ideas.  Sometimes, you are so worn out you just want to prepare something every member of your family likes and won’t take forever to make…breakfast! Continue reading

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Sweet Potato Hash

 

Sweet Potato Hash (courtesy of Oxygen Magazine, January 2014)

Ready in 20 minutes • Makes 2 servings

Ingredients:

  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper
  • 1 chicken jalapeno sausage, diced
  • 1/2 tsp ground cumin
  • 1 sweet potato, shredded
  • Hot sauce (optional)
  • 3 fresh sage leaves or 6 cilantro leaves, chopped
  • 2 eggs
  • Sea salt and black pepper, to taste

Instructions:

  1. Sauté the onion, bell pepper, sausage and cumin. Cook for 3 minutes, stirring frequently.
  2. Add the sweet potato and hot sauce. Cook 4 to 5 minutes.
  3. Add the sage or cilantro and cook 1 minute. Remove from skillet and set on a plate.
  4. Fry the eggs for 3 minutes, flip, and cook an additional minute. Place eggs over hash. Season and serve.
Nutrients per serving: Calories: 224, Total Fats: 9 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 244 mg, Sodium: 414 mg, Total Carbohydrates: 22 g, Dietary Fiber: 4 g, Sugars: 9 g, Protein: 16 g, Iron: 3 mg

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Quinoa-Stuffed Kale Rolls with Goat Cheese

Quinoa-Stuffed Kale Rolls with Goat Cheese

 

quinoa-stuffed-kale-rolls-goat-cheese-ck-l_2

(courtesy of Cooking Light, December 2013)

  • 2 tablespoons extra-virgin olive oil, divided
  • 2 pounds plum tomatoes, chopped
  • 6 garlic cloves, coarsely chopped
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 12 large lacinato kale leaves (about 1 large bunch)
  • 3/4 cup uncooked quinoa
  • 1 medium onion, chopped
  • 1 1/2 cups organic vegetable broth
  • 1/3 cup chopped walnuts, toasted and divided
  • Cooking spray
  • 2 ounces goat cheese, crumbled

Preparation

  1. Heat a large saucepan over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add tomatoes, garlic, and thyme; cover and simmer 30 minutes or until tomatoes are very tender. Remove pan from heat. Add salt; coarsely mash with a potato masher.
  2. Bring a large saucepan of water to a boil; add half of kale. Cook 1 minute. Remove kale from pan with a slotted spoon; plunge into ice water. Repeat procedure with remaining kale. Drain and pat dry. Remove center rib from each kale leaf, leaving the leaf whole and uncut at leafy end.
  3. Rinse and drain quinoa. Heat a medium saucepan over medium-high heat. Add remaining 1 tablespoon olive oil to pan; swirl to coat. Add onion to pan; sauté 5 minutes or until tender. Add quinoa; cook 2 minutes, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove pan from heat; stir in 3 tablespoons walnuts.
  4. Preheat oven to 375°.
  5. Spread about 3/4 cup tomato sauce over bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Working with 1 kale leaf at a time, place about 1/4 cup quinoa mixture in center of leaf. Fold in edges of leaf; roll up, jelly-roll fashion. Repeat procedure with remaining kale leaves and quinoa mixture to form 12 rolls. Place rolls, seam sides down, in dish. Spoon remaining sauce over rolls. Cover and bake at 375° for 20 minutes. Sprinkle evenly with remaining walnuts and cheese. Bake, uncovered, for 5 minutes.

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