Savory polenta with mushrooms and spinach (or chard)
Ingredients:
1 1/2 cup polenta
1 onion diced
2 cups cremini mushrooms sliced
1 cup black olives sliced
salt
LOTS cracked black pepper
earth balance (3 tablespoons)
4-6 cups baby spinach (or chopped chard, no stems)
1 can chick peas
1 teaspoon italian spices (basil, oregeno, thyme)
dash-1/2 teaspoon cayenne
Parmesean chees (optional, and really not necessary)
Heat pan on medium heat until water sizzles instantly, add some olive oil and sautee onions, stirring only occassionally until they brown. Add mushrooms and spices (including salt and pepper) and sautee. Turn off heat, add olives chick peas and spinach (chard) and stir until wilted. Cover (leaving on previously warm burner).
In pot bring polenta and 6 cups of water to a boil. Reduce heat to medium. Stir CONSTANTLY. Add earth balance, salt, pepper, and salt. Stir until very thick and soft in the mouth (not hard and grainy). Add parmesan, if using.
Pour into vegetable pan. Mix well. Enjoy!
Thursday, February 23, 2012
Tuesday, June 22, 2010
Sarah's Spicy Savory Summer Salad
Ok... this one seems like it won't work. But trust me, it's delicious. I think I've got it right in here. If not, I'll update it.
One bunch green grapes, washed and cut in half
One jalapeno, de-seeded and minced fine (use less for a milder salad)
Feta cheese, a crumbled
Bunch of fresh cilantro, minced fine
Olive oil (just a splash)
Salt
Pepper
Mix together and serve!
It's really good. I promise.
One bunch green grapes, washed and cut in half
One jalapeno, de-seeded and minced fine (use less for a milder salad)
Feta cheese, a crumbled
Bunch of fresh cilantro, minced fine
Olive oil (just a splash)
Salt
Pepper
Mix together and serve!
It's really good. I promise.
Tuesday, June 8, 2010
Michi's Favorite Slap-Dash Mexican Meal
Spanish Rice Meal:
1 1/2 c. brown rice
3 cups water
1 can tomatoes with green chilis
1 seranno
tbsp. chili powder
yellow onion
fresh cilantro (optional, but really really good)
Garlic Salt
olive oil
Head of spinach
can of black beans
garlic salt
Avocado
Sour Cream
pepper jack cheese (definitely optional, use sparingly)
Dice onion and saute until edges begin to brown, add rice and saute until rice gets aromatic and the color begins to darken, add serrano (with or without seeds, depending on how spice you want it) and tomatoes sautee very briefly 30 seconds or so. Add water, chilli powder, and garlic salt (about a tablespoon garlic salt). Put lid on pot and bring all to a rolling boil. Reduce heat to medium low (I set my stove at 3) and simmer until all the water has been absorbed. This should take about 35 minutes. Avoid the temptation to open the lid, but when you think it's done take a fork and poke through to the bottom of the pot, if there's still water it's not done. Meanwhile, wash and wilt spinach. Add just a touch of sault, nothing else. Open beans, drain some but not all of the liquid. Spice with chillip powder and garlic salt and cumin. Heat and semi-mash (not oo much, just a bit). When the rice is finished mix with generous amount of fresh cilantro. In bowls layer rice, spinach, and top with beans then cheese. Enjoy!
1 1/2 c. brown rice
3 cups water
1 can tomatoes with green chilis
1 seranno
tbsp. chili powder
yellow onion
fresh cilantro (optional, but really really good)
Garlic Salt
olive oil
Head of spinach
can of black beans
garlic salt
Avocado
Sour Cream
pepper jack cheese (definitely optional, use sparingly)
Dice onion and saute until edges begin to brown, add rice and saute until rice gets aromatic and the color begins to darken, add serrano (with or without seeds, depending on how spice you want it) and tomatoes sautee very briefly 30 seconds or so. Add water, chilli powder, and garlic salt (about a tablespoon garlic salt). Put lid on pot and bring all to a rolling boil. Reduce heat to medium low (I set my stove at 3) and simmer until all the water has been absorbed. This should take about 35 minutes. Avoid the temptation to open the lid, but when you think it's done take a fork and poke through to the bottom of the pot, if there's still water it's not done. Meanwhile, wash and wilt spinach. Add just a touch of sault, nothing else. Open beans, drain some but not all of the liquid. Spice with chillip powder and garlic salt and cumin. Heat and semi-mash (not oo much, just a bit). When the rice is finished mix with generous amount of fresh cilantro. In bowls layer rice, spinach, and top with beans then cheese. Enjoy!
Chard Deliciousness
Chard Deliciousness
1- large head of chard or 2 small, washed, still wet, and in small pieces
small packaged of feta cheese
1 large clove garlic
small onion (optional)
Water as needed
Sautee onion and garlic until soft or slightly browned. Add chard to sautee pan (make sure heat is at or below medium) wilt the chard adding water and stirring as necessary. Remove from heat and mix in crumbled feta cheese, red pepper flakes (optional) and black pepper. Done.
1- large head of chard or 2 small, washed, still wet, and in small pieces
small packaged of feta cheese
1 large clove garlic
small onion (optional)
Water as needed
Sautee onion and garlic until soft or slightly browned. Add chard to sautee pan (make sure heat is at or below medium) wilt the chard adding water and stirring as necessary. Remove from heat and mix in crumbled feta cheese, red pepper flakes (optional) and black pepper. Done.
Michi's Lentil Soup
Michi's Lentil Soup
(This is what we're eating right now... super cheap and really yummy)
You need-
lentils (maybe 2 cups)
2-3 carrots diced
2-3 stalks celery diced
1 large potatoe diced
bay leaf
tablespoon curry powder not paste (cumin, turmeric, coriander, cayenne is what I use for curry powder- I make my own) OR Thyme, bay leaf, oregano, rosemary
Large yellow onion diced
3 cloves garlic minced large (add more if you love garlic)
one serrano pepper with seeds minced fine
olive oil
4 cups broth (I make mine, but you can buy, or use bouillon for this)
2 cups water
1/2 lemon (juice only)
Soy Sauce
Salt to taste
Black pepper
Dice your onion and garlic. Heat oil on med-high. Once the oil is hot lower to medium and saute onions and garlic until the onions begin to brown, add seranno pepper and sautee for about a minute. Add diced carrots and celery saute until just beginning to get softish- no more than 3-5 minutes. Add curry and salt near the end of your saute-this releases the flavor of the spice more fully. Add lentils, broth, bay leaf and water, bring to a rolling boil. Reduce heat to a simmer, add lemon (DON'T OVER LEMON YOU WILL RUIN IT) and a good dash of soy sauce. If you have a very rich broth you won't need the soy sauce, but I usually end up adding at least 2 tablespoons of it to mine. Let simmer for about 40 minutes or until the lentils are soft and liquid is greatly reduced. Salt to taste. Serve over brown rice.
This makes an enormous pot of soup/stew (there's very little broth really) and it goes far if you put it over rice. You can of course (as I'm sure you will) ad hot sauce extra salt etc. To make it more delicious, and healthier, mix spinach into your rice (this will wilt the spinach on its own) and put the lentils over that. You can also put the lentils over potatoes, or eat alone.
(This is what we're eating right now... super cheap and really yummy)
You need-
lentils (maybe 2 cups)
2-3 carrots diced
2-3 stalks celery diced
1 large potatoe diced
bay leaf
tablespoon curry powder not paste (cumin, turmeric, coriander, cayenne is what I use for curry powder- I make my own) OR Thyme, bay leaf, oregano, rosemary
Large yellow onion diced
3 cloves garlic minced large (add more if you love garlic)
one serrano pepper with seeds minced fine
olive oil
4 cups broth (I make mine, but you can buy, or use bouillon for this)
2 cups water
1/2 lemon (juice only)
Soy Sauce
Salt to taste
Black pepper
Dice your onion and garlic. Heat oil on med-high. Once the oil is hot lower to medium and saute onions and garlic until the onions begin to brown, add seranno pepper and sautee for about a minute. Add diced carrots and celery saute until just beginning to get softish- no more than 3-5 minutes. Add curry and salt near the end of your saute-this releases the flavor of the spice more fully. Add lentils, broth, bay leaf and water, bring to a rolling boil. Reduce heat to a simmer, add lemon (DON'T OVER LEMON YOU WILL RUIN IT) and a good dash of soy sauce. If you have a very rich broth you won't need the soy sauce, but I usually end up adding at least 2 tablespoons of it to mine. Let simmer for about 40 minutes or until the lentils are soft and liquid is greatly reduced. Salt to taste. Serve over brown rice.
This makes an enormous pot of soup/stew (there's very little broth really) and it goes far if you put it over rice. You can of course (as I'm sure you will) ad hot sauce extra salt etc. To make it more delicious, and healthier, mix spinach into your rice (this will wilt the spinach on its own) and put the lentils over that. You can also put the lentils over potatoes, or eat alone.
Friday, June 4, 2010
Kale a La Sarah: aka the best kale dish of all time
As simple as it gets. John and I eat this at least twice (if not five times) weekly. Sean when you start growing kale can you ship it to us wherever we live? It seems pretty hard to get good kale in our parts of the world... it's like a test of our tenacity- or our commitment to leafy greens. Bring it on world, we're not giving up chlorophyll without a fight.
1 head lacinato or curly green kale (if you're feeling ambitious use one of each! That's my favorite)
3 cloves garlic, miced
Olive Oil to coat kale
sea salt
Wash and rip kale into pieces, save stalks for later use in veggie broths! Mix with olive oil, minced garlic, and salt in a large bowl. Spread evenly on a cookie sheet and bake at 415 degrees for 10-15 minutes. Be sure to flip the kale every 5 minutes or it will burn. Enjoy enjoy enjoy!
1 head lacinato or curly green kale (if you're feeling ambitious use one of each! That's my favorite)
3 cloves garlic, miced
Olive Oil to coat kale
sea salt
Wash and rip kale into pieces, save stalks for later use in veggie broths! Mix with olive oil, minced garlic, and salt in a large bowl. Spread evenly on a cookie sheet and bake at 415 degrees for 10-15 minutes. Be sure to flip the kale every 5 minutes or it will burn. Enjoy enjoy enjoy!
Spring Greens Gumbo
John and I discovered this a few years ago and ate it everyday until we simply wore it out... took a long time though.
Serves four.
2 tablespoons extra virgin olive oil
1 bunch scallions, chopped
2 stalks celery
½ red bell pepper, chopped
3 cloves garlic, chopped
8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.)
1 teaspoon salt
6 cups water or stock
1 bay leaf
1 teaspoon fresh thyme
½ teaspoon gumbo file
Wash and chop
Serves four.
2 tablespoons extra virgin olive oil
1 bunch scallions, chopped
2 stalks celery
½ red bell pepper, chopped
3 cloves garlic, chopped
8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.)
1 teaspoon salt
6 cups water or stock
1 bay leaf
1 teaspoon fresh thyme
½ teaspoon gumbo file
Wash and chop
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