Quick Sauteed Kale with Toasted Pine Nuts

I am seriously having a love affair with kale...

Beyond being just scrumptious and delicious...it is so very good for you! After a bit of research, I discovered that this beautiful, dark, leafy green has some power to it! From cholesterol-lowering abilities to detoxing to even cancer-fighting, this is a must-try veggie! Seriously, this "queen of greens" is one of the healthiest vegetables around and a nutritional powerhouse...I'm obsessed!

Here is a tasty and easy way to incorporate kale into your diet...ENJOY!

Quick Sauteed Kale with Toasted Pine Nuts

4 bunches kale (about 2 pounds-seems like a lot, but remember, it  will wilt!)
1/4 cup olive oil
1 large red onion, chopped
2 garlic cloves, minced
1/3 cup pine nuts, toasted

First things first, fold each kale leaf lengthwise and cut stem away along the crease. Then, tear the leaves coarsely. If you want to do this ahead of time, it can be prepared one day in advance, just pack the kale into resealable plastic bags and chill.

Now, heat your oil in heavy large pot or large skillet over medium-high heat. Add the onion and garlic then saute until the onion is soft and your house smells amazing!

While your "onion party" is going, pour your pine nuts into a smaller skillet over  medium-low heat. Just don't forget to give them stir every now and then!

Now, add half of the kale to your "onion party", packing slightly.

Cook until kale wilts, tossing often, which is about 2 to 3 minutes. Then, add remaining kale and half of the toasted pine nuts.

Toss until kale is just tender and still bright green, which is about 3 minutes longer. Then, season to taste with salt and pepper.

Lastly, transfer to a bowl and sprinkle with remaining toasted pine nuts.

Get ready for some yumminess!

Sweet Strawberry Spinach Salad!

Sweet Strawberry Spinach Salad...whew, say that five times fast!

We have been trying to eat more salads and I fell upon this recipe. This salad isn't necessarily healthy but yum, tasty! If you are in the mood for a sweet treat that you won't entirely regret, I highly recommend this dish! Enjoy!

1/2 cup white sugar

2 tablespoons sesame seeds

1/2 teaspoon sesame oil

1 tablespoon poppy seeds

1/4 teaspoon paprika

1/2 cup vegetable oil

1/2 cup balsamic vinegar

2 bunches fresh spinach - chopped, washed and dried

1 pint strawberries, halved

Whisk together the sugar, sesame seeds, sesame oil, poppy seeds, paprika, oil and vinegar. Then, refrigerate until chilled.    

In a salad bowl, combine the spinach and strawberries. Drizzle with dressing, toss lightly and serve.               

I topped with a little feta cheese when serving...and that really made me a happy camper!

Stuffed Bell Peppers

This post is well overdue because this is a super tasty dinner that I should have posted immediately after cooking the first time! I've always wanted to try stuffed bell peppers but thought I didn't have the time or skills to make them...WRONG, these were both delicious and simple! I found a great recipe and tweaked it only slightly. Hope you enjoy!

1 cup water
1/2 cup uncooked Arborio rice

2 bell peppers, halved and seeded

1 tablespoon olive oil

2 garlic cloves, minced

1/2 onion, chopped

1/4 cup of chopped mushrooms

1 teaspoon dried basil

1 teaspoon Italian seasoning

1 teaspoon salt

1 pinch ground black pepper

1 tomato, diced

1/2 cup crumbled feta cheese

Start the party by preheating your oven to 400 degrees and lightly grease a baking sheet.

Now, work on the rice. Bring your water to a boil, stir in the rice then reduce heat and cover. Just simmer for about 20 minutes. I must admit, I had to do this part twice. Rice is my Achilles' heel!

Take your bell pepper halves and place them cut-side down on the baking sheet. Roast for 25-30 minutes, or until tender and skin starts to brown a bit.

While your peppers are rockin', heat your olive oil in a skillet over medium/high heat. Cook your garlic, onions, mushrooms, basil, Italian seasoning and salt/pepper for 2-3 minutes.

Then, stir in your tomato and cook for 5 additional minutes.

Spoon in your cooked rice and stir until heated through.

Remove from heat and mix in the feta cheese before scooping heaping spoonfuls into your pepper halves.

Return to the oven for 5 minutes. Serve immediately.               

Veggie Quesadillas

Anytime I have family over for dinner, I always have that brief panic attack...

"What am I going to feed them???"

This last family visit we decided on Veggie Quesadillas...they are super easy to make and easy to custom so everyone ends up happy! Enjoy!

Veggie Quesadillas

A couple tablespoons of olive oil
2 garlic cloves, minced
1 red onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 pound fresh mushrooms, sliced

1 can whole kernel corn, drained

6 (8 inch) flour tortillas

2 cups shredded Mexican-blend cheese

Salsa, Sour Cream, etc. for topping

First, pre-heat your oven 400 degrees. While that is going, heat up your olive oil in a skillet over medium heat. Toss in your garlic, onion, bell peppers and mushrooms. Let that party cook until tender...

Then, add your corn with a little salt and pepper (to taste) for 2-3 minutes.

Have your tortillas ready to be stuffed on a baking sheet. With a slotted spoon, scoop your veggie mixture onto one side of the tortillas. Sprinkle with your Mexican cheese and then fold over.

Since I'm a short-order cook, I had to do one just onion and cheese...

Bake for 10-12 minutes or until slightly golden. Serve with some tasty salsa or a dollop of sour cream or whatever you think would be tasty...Yum!!!

Yay...happy camper!

Henry Homebrewing {Part 2}

Although a little over due, here are the photos from the second step to our first homebrew...bottling!

Thanks so much to Blake and Brennan for helping out with this crazy process! We'll see how it all tastes next weekend...can't wait!

Veggie Cassoulet

This week I wanted to try some new things so I went to my Epicurious App on my phone for some inspiration! I just love that little app! I found quite a few new things to try and decided to start with this really simple but extremely tasty Veggie Cassoulet. I tweaked it a little to fit what I had on hand that evening but I think you'll enjoy!

Veggie Cassoulet

A couple tablespoons of olive oil (enough to sautee some veggies!)

2 yellow squash (chopped) (it calls for zucchini...but mix it up...both are tasty!)

2 celery stalks (chopped)

1 onion (chopped)

6 cloves garlic (sliced)

1 can (14 ounces) diced tomatoes (drained)

2 cans Great Northern Beans (drained and rinsed)

A couple tablespoons dried thyme

2 dried bay leaves

Salt/Pepper to taste

First things first, set your oven to 400 degrees. 

While that is heating up, heat your olive oil in a large skillet over medium heat. Cook your squash (or zucchini), celery, onion and salt/pepper until soft...which is roughly 8 minutes. Mix in your garlic and cook another minute or so. 

While your veggie party is simmering, go ahead and drain your tomatoes and dump them into your baking dish. Next, drain and rinse your beans. The original recipe calls for you to reserve your bean liquid...but that freaks me out a bit. I always drain and rinse my canned beans...but that's just me! Once those are ready dump them into your baking dish as well with 1/4 cup of water.

Once your veggies are done cooking, add those to your baking dish and combine with your thyme. Lastly, plop your bay leaves right on top!

Bake until golden which is approximately 30 minutes. 

Isn't this a pretty, colorful dish! Remove your bay leaves and serve! 

Tastes great with some warm toasty bread!