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!

Lemon Twist Orzo

It has been approximately FOREVER since I have been in the kitchen experimenting with fun food. So, last week when I took on dinner, we were reunited and it felt so good! Here is what I came up with:

Lemon Twist Orzo

Orzo (2 cups uncooked should be just enough!)
2-3 lemons
3 cloves of garlic (minced)
3 tablespoons of Extra Virgin Olive Oil
3 tablespoons of capers
A few stalks of green onions (chopped)
A leafy green (loosely chopped)
Tofu (cubed)
Dried Thyme









Start by cooking your orzo according to the manufacturer's directions. Now, this was the first time I had ever cooked with orzo (shocking, I know) and let me tell you...a little goes a long way! I should have cooked only 2 cups for just Chris and I...would have been just fine!

Now, heat approximately 2 tablespoons of olive oil in a medium pan and toss in your minced garlic to start the party. Next, add your tofu and let cook for a few minutes. When I saw the edges of my tofu starting to brown, I moved on to the next step.

Toss in your green onions, capers and a few shakes of dried thyme. After a few seconds, add the juice of your two lemons.

Now, toss in your leafy green to wilt. I used parsley here and it was pretty tasty. This was the first time I had cooked with parsley, other than to garnish so, like a dummy, I tossed in the stems. If you use parsley for this dish, don't do that! Next time, I'll use spinach.



Remove from heat and add to your orzo. Toss with another tablespoon of olive oil and more lemon juice. I really, really like the lemon tang, so I added the juice of an entire lemon. I also added some salt/pepper to taste. Yum!

Although we ate this as a main dish, this could be an excellent addition to any meal! Enjoy!

Right before I left the table to clean the kitchen, Chris surprised me with this:

I think he was just super pumped that I cooked dinner!

One. Tasty. Dinner.

I have never been the biggest Valentine's Day fan. It's not that I'm bitter with bad experience... I just never really got into the whole flowers, expensive dinner out, ooey gooey love fest. Which, I admit, is weird because I'm a girl that loves being doted on. Instead, our tradition is to have a crazy amazing, treat-of-a-dinner at home. (Well, expect for the year we ordered the heart shaped pizza from Papa Johns!)

Anyway...This year ranks as one of the best...imagine this: Zucchini Cakes, Cheesy Couscous, Steamed Asparagus...all drenched in a sinful hollandaise sauce. Are you ready for this?

Let's start with the star of the show...the zucchini cakes. If you are a fan of traditional crab cakes, this is a recipe for you. It tastes so close to crab cakes without the crab, you are going to love it! I was floored by just how tasty these were!

Connie's Zucchini 'Crab' Cakes

2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying

In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

Shape mixture into patties.

Dredge in flour.

In a medium skillet, heat oil over medium high heat until hot.

Fry patties in oil until golden brown on both sides.

Now...moving on to the couscous.

I love couscous anyway but this recipe really brings it to a new level!

 

Company Couscous

 
1 cup couscous
1 cup boiling water
3 tablespoons olive oil
1 clove garlic, minced
1/4 cup diced red bell pepper
4 green onions, sliced
1 cup cherry tomatoes
1 cup fresh basil leaves
1 pinch salt
1 pinch ground black pepper
1 dash balsamic vinegar
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.  Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.

While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly.

Stir in tomatoes, basil, cooked couscous, salt and pepper.

Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.  Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.

Now...the sinful, sinful treat...hollandaise sauce!

 

Blender Hollandaise Sauce

3 egg yolks

1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco)
1/2 cup butter

In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.

Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream.

It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.


All of this will some traditionally steamed asparagus...

and you are looking at one tasty dinner!

Who wouldn't fall in love while eating this? Surprisingly, the couscous and zucchini cakes even passed the "leftovers" test! We had some for lunch the next day and it was still tasty! Got to love meals that can do that!

Quick and Easy Veggie Casserole and Garlic Green Beans

Happy Friday!
I survived gallbladder surgery and am living a relatively happier life since! It amazes me what our bodies can now function without...wild! Anyway, Chris has been out of town all week and returned last night around dinner time. So I decided to have something yummy waiting for him when he walked through the door...how 1955 of me, right?
Both of these recipes are based on those found in "Quick and Easy Vegan Comfort Food" by Alicia Simpson. I tweaked them a bit but I adore this book! All of the recipes are SUPER easy and tasty! I highly encourage you to purchase this book, check it out here: www.vegcomfortfood.com

Chris and I ate these both until we were miserable! I hope you enjoy as much as we did!

Veggie Casserole:

1 10oz bag frozen mixed veggies (corn, carrots, and green bean mixture is what I used, awesome!)
3/4 cup veggie stock
1/2 cup couscous
1/2 chopped white onion
2 cups vegan cheese ( I used a vegan mozzarella....yummy!)
Canola Oil
Sea Salt and pepper to taste

Grease a 2 quart baking dish with canola oil and set aside. Preheat the oven to 350.

Bring the veggie stock to a boil in a medium saucepan. Stir in the couscous and bring it to a simmer until all the liquid has been absorbed. This should only take about 5 minutes. Fluff with a fork.

Put the couscous in a medium size mixing boll and add the other ingredients. Only use 1 1/2 cups of the cheese at this point. Once mixed well, pour the mixture into the baking pan then sprinkle the remainder of the cheese across the top of the mixture. Bake until cheese is fully melted and begins to bubble a bit. Alicia's recipe said approximately 10 minutes but it took me more like 20. I think it depends on the cheese and how well it melts, etc. Just keep an eye on it.

Take it out, let it cool a bit and enjoy!

Garlic Green Beans:

10 haricot verts (green beans), steamed
3 garlic cloves, minced
1/4 cup chopped white onion ( I actually just used the remainder of the white onion from the recipe above and I found it to be the perfect amount of onion)
1 1/2 teaspoon olive oil
Sea Salt and Pepper to taste

Heat your olive oil in a medium size skillet over medium heat. Add your white onion and sauté for approximately two minutes then add your garlic to the party. Once you notice the two melding together nicely and getting a little soft and browning a bit, add your green beans and salt/pepper. Continue to sauté for 5 more minutes or so and serve hot! So stinkin' good!

On a side note, I just found a recipe in my April Real Simple magazine that I CANNOT wait to vegan-ize! It is a Spinach and Artichoke Baked Pasta...looks yummy in the pics! I'll make sure to take photos of that cooking process!
 
Have a great weekend!