Recipes
Quinoa With Mushrooms, Kale, and Sweet Potatoes
Written by Jess Gorski   

This recipe is a great addition to your "Meatless Mondays" recipe log. Plus it is from Real Simple which is a wonderful magazine that always highlights seasonal easy recipes and their website has even more.

 

Quinoa With Mushrooms, Kale, and Sweet Potatoes

http://www.realsimple.com/food-recipes/browse-all-recipes/quinoa-mushrooms-kale-sweet-potatoes-recipe-00000000019649/index.html

 

Ingredients

  • 1 cup quinoa
  • 2 tablespoons olive oil
  • 2                                       small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
  • 10 ounces button mushrooms, quartered
  • 2  cloves garlic, thinly sliced
  • 1  bunch of kale, stems discarded and leaves torn into 2 inch pieces
  • 3/4  cup dry white wine
  • kosher salt and black pepper
  • 1/4  cup grated Parmesan (1 ounce)                                   )

 

Directions

  1. Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is                                 absorbed, 12 to 15 minutes.                             
  2. Meanwhile, heat the oil in a large pot over medium heat.
  3. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
  4. Stir in the garlic and cook for 1 minute.
  5. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12                                 minutes.                             
  6. Serve the vegetables over the quinoa and sprinkle with the Parmesan.

 

 
DANDELIONS N' TATERS
Written by Jess Gorski   

This recipe comes from a website that has several recipes worth looking up. This recipe sounds warming, comforting, delicious.

 

DANDELIONS N' TATERS

http://www.misshomemade.com/dandeliongreensrecipe.html

 

5 lbs potatoes, peeled and cubed

3 TBS butter

salt and pepper to taste

1 lb bacon, diced

1 lb dandelion greens, torn

1 medium onion, diced

1 egg, lightly beaten

1/2 cup white vinegar

1 TBS white sugar

1 TBS flour

 

Meanwhile, place the bacon in a large skillet and fry until cooked and brown.  Drain on paper towels.  Add the onion to the bacon grease and saute until light brown in color. 

In a small bowl, combine the egg, vinegar and sugar.  Season with salt and pepper and pour into the hot bacon grease with onion in the skillet. 

Add the flour and bacon and whisk together until it thickens like salad dressing; about 1 minute. 

Add the greens to the skillet and toss to coat evenly with the bacon salad dressing.  Pour over the warm, buttered potatoes and serve immediately.

 
Broccoli and Green Beans
Written by Jess Gorski   

This recipe pairs green beans with broccoli which is something I would not normally think to do. This recipe sounds delicious and I cannot wait to try it.

 

Broccoli and Green Beans

http://www.cookingchanneltv.com/recipes/giada-de-laurentiis/broccoli-and-green-beans-recipe/index.html

 

  • 8 cups broccoli florets (about 1 1/2 pounds)
  • 1/2 pound green beans
  • 2 tablespoons cup extra-virgin olive oil
  • 2 cloves garlic, sliced thin
  • 1/2 teaspoon crushed red pepper flakes, plus more if desired
  • Sea salt and freshly ground black pepper

 

In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.

 

 

 
Fancy Green Beans
Written by Jess Gorski   

Oh Paula, somehow you always make everything decadent even the humble green bean.

 

Fancy Green Beans

http://www.foodnetwork.com/recipes/paula-deen/fancy-green-beans-recipe/index.html

 

Ingredients

  • 2 tablespoons teriyaki sauce
  • 1 tablespoon honey
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • 1 1/2 pounds fresh green beans
  • 2 slices bacon
  • 1/2 cup red bell pepper strips
  • 1/2 cup thin onion wedges
  • 1/2 cup whole cashews

Directions

In a small bowl, stir together the teriyaki sauce, honey, and butter.

Fill a bowl with cold water and ice cubes.

Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.

In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.

 
Herbed Spaghetti Squash
Written by Jess Gorski   

I love spaghetti squash and so do my kids. We call it super skinny noodles. This recipe looks delicious.

 

Herbed Spaghetti Squash

 

http://www.foodnetwork.com/recipes/emeril-lagasse/herbed-spaghetti-squash-recipe/index.html

 

  • 1 small spaghetti squash, about 2 1/4 pounds
  • 2 1/2 tablespoons butter
  • 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

 

 

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

SERVES 4

 

 

 
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