Garlicky Braised Kale

Thoughts and Inspiration

This is a great vegetable dish that can be had as a side to a main meal.  You can also use it to make stuffed mushrooms or zucchini boats (just mix in your favorite cheese and stuff your veggie).  Or perhaps just throw it on top of some quinoa, brown rice, farro or bulgur!

Ingredients
2 Tbsp olive oil
1 bunch Lacinato kale (Tuscan kale), cleaned and chopped - about 10 oz.
5-6 cloves garlic, sliced thin
1/2 cup water
Sprinkle crushed red pepper
Salt and pepper to taste

In a large skillet heat olive oil on medium-low heat.  Add the garlic and saute for a minute or two, just until fragrant, making sure it doesn't brown.  Add kale, stir and place a lid on for 2-3 minutes to allow kale to slightly wilt.  Next, add the water, season with salt, pepper and crushed red pepper and cook over medium heat for about 6-7 minutes (with lid on).  Remove lid and cook 2-3 minutes longer to help liquid evaporate.  Transfer to bowl and serve.

Quick Hearty Black Bean & Corn Stew

Thoughts & Inspiration

This winter is starting to get really bad!  I guess we shouldn't complain too much though since November/December weren't too horrible.  My hubby and I are big into soups/stews in the colder months.  I threw this together on a cold Tuesday evening.  I made quite a bit, which was great because we were able to enjoy the leftovers for lunches.  One of the ingredients in this recipe is a jalapeno... I kept most of the seeds in mine because we like things spicy, but it actually turned out a bit too spicy!  So be careful if your taste buds can't handle too much... I would recommend de-seeding it.

Active Time 20 minutes
Cook Time 35-40 minutes


Ingredients
1 Tbsp olive oil
1/2 onion, diced
1 jalapeno, cut into thin slices (de-seed according to spice level desired)

4 garlic cloves, chopped
1/2 yellow squash, chopped
1/2 cup frozen corn
1 cup fresh (or frozen) kale, chopped
1 can fire roasted tomatoes (14-15 ounces)
1 can black beans, rinsed (15 ounces)
2 cup water
1/2 cup broken wheat vermicelli  (you can also use farro, orzo or ditalini)
1/2 lime, juiced
1/4 cup cilantro, chopped

Spices
1 tsp cumin
1 tsp paprika
1 tsp chipotle roasted garlic seasoning (McCormicks Grill Mates)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp lemon pepper
Salt to taste

Optional Garnishes
Sprinkle of cheese
Slice of lime
Sprinkle of cilantro
Sprinkle of green onions
Dollop of sour cream
A couple crushed tortilla chips


In a deep soup pot saute onions and jalapenos in olive oil on medium heat for 3 minutes.  Add garlic and continue to saute for 2-3 more minutes.  Next, add yellow squash and continue to saute for 3-4 minutes.  Add corn, kale, tomatoes, black beans, 1 cup water and all the spices.  Bring this to a low boil and then simmer for 15 minutes.  Add vermicelli (or other grain) and the additional cup of water and simmer until grain is cooked through (approximately 10 minutes).

Serving: Serve soup in a bowl nice and hot and garnish with your choice of ingredients.

 

Carrot, Kale, Apple Ginger Spiked Smoothie

Ingredients 

12 baby carrots
1 celery stalk (quartered)
2 large kale leaved (stems removed)
1/2 apple (I used Honeycrisp)
1/2 inch knob of ginger
1 cup Orange Juice (or 2 fresh peeled oranges)
1 cup water (or 1/2 cup water and 1/3 cup ice)

Place ingredients into Vitamix in order listed and blend from Variable to High speed (1-10) for 45 seconds.

Fiesta Chipotle Wrap

Thoughts & Inspiration

A quick but yummy dinner after an intense workout!  This wrap is veggie loaded and deliciously seasoned!  I used Morningstar Buffalo Chik Patties, but feel free to use your favorite filler and it in your own!

Cook Time: 25 minutes     Makes 2

Ingredients

1 tsp olive oil

3/4 white onion, sliced

1/3 cup frozen corn

5 oz package of shitake mushrooms, slices
3 large kale leaves, chopped

4 grape tomatoes, chopped
2 radishes, sliced (just for some crunch)
Sprinkling of cheddar cheese (however cheesy your heart desires)
2 Morningstar Buffalo Chik Patties (cooked in oven according to package)

Sauce Ingredients
3 Tbsp of sauce from the canned chipotles in adobo sauce
Juice of 1 lime
1 tsp honey

1/4 tsp paprika
1/4 tsp cumin
1/4 tsp oregano
1/4 tsp garlic powder 

Salt to taste

2 burrito style tortillas

For the sauce:

Combine all the ingredients together in a medium sided bowl and whisk together.

Saute onion in oil olive on medium high heat until onions are cooked and browned, approximately 3-4 minutes.  Add frozen corn and saute for an additional 2 minutes.  Next, add mushrooms and cook an additional 2-3 minutes.  Toss in kale and 3 Tbsp of the sauce.  Mix and saute for 1-2 minutes until kale wilts.  Remove from heat.  (I used a cast iron skillet to cook the vegetables.)

Once the Chik Patty is cooked, chop into a few squares and add to bowl with remainder of sauce.  Mix patty pieces until slightly coated with sauce.

Assemble wraps by placing 1/2 the chik patties, cheese, veggies along with tomatoes and radishes along one side of the tortilla.  Roll and tuck the ingredients to get a tight wrap so that it looks like a burrito.

Helpful Tip:  I take a piece of fold and wrap it around the bottom of one end of the wrap.  This makes it clean and simple to eat!

Mushroom Miso Soup

Happy rainy Tuesday everyone!  This is perfect for today!

Thoughts & Inspiration

What goes perfectly with some home rolled sushi?!... Of course some Miso Soup with a little extra punch of mushroom!  This is a super quick and easy way to make Miso soup to warm your heart.

Cook Time: 15-20 minutes   
Serves 6

Ingredients 

1 tsp olive oil

7-8 shitake mushrooms, sliced
1 carton Whole Food Miso Broth
2 cups of Mushroom Broth 
1 cup of kale, leaves hand torn into small pieces

3 stems of green onions, chopped fine
Optional: tofu, diced

In a deep soup pot saute shitake mushrooms with olive oil for about 4 minutes on medium heat.  Next, add in both broths and bring to a boil.  Reduce heat to simmer and add in kale and 1/2 the green onions (and tofu if desired).  Simmer for an additional 4-5 minutes.  Serve hot garnished with green onions.