Last week I posted about Meatless Monday. Maybe you participated, maybe you completely forgot. Either way, I'm not here to judge. After that post, the emails started trickling into my inbox. The discussion had started. Thank you D, for your positive affirmations about tofu. One reader, M, asked about where to start. I promised her, as well as my dear friend T, that I'd post a few simple recipes and ideas to get them started. T, please use one of these and do some actual cooking...
I hope you find these as delicious and fulfilling as I do.
High in fiber, antioxidants, and minerals, kale is the best thing you can do for your body. This recipe, stolen from a local restaurant, is stupidly simple and crazy delicious. Every time my husband sees a bunch of kale in the fridge, he always asks me how long till kale salad will be ready. Try to use 100% organic ingredients when possible.
Kale Salad
1 bunch kale
1/4 red onion
2 lemons
1/8 C olive oil
kosher salt and fresh cracked pepper to taste
Cut the thick middle ribs from kale and chiffonade (roll leaves like a cigar and slice very thinly). Thinly slice red onion and add to kale. Juice both lemons and add to kale along with olive oil, salt and pepper. Mix thoroughly and let sit for a few minutes to let the flavors develop. I like to eat this with chopsticks. You'll know why after attempting to eat it with a fork.
I found this salad in an Epicurious magazine a few years ago and have been making it ever since. It's smoky and hearty, yet refreshing and a bit spicy all at the same time. It's a great anytime snack or a meal when served with some wild rice and roasted vegetables.
Edamame Salad
1 1/2 cups frozen shelled edamame (8 ounces)
1/4 cup olive oil
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
Juice of one fresh lime
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper
Thaw edemame completely. Add remaining ingredients. Mix thoroughly and let sit for awhile to allow flavors to develop.
I used to do cooking lessons out of my house. One of my biggest joys of teaching is in watching the face of someone who has just tasted a vegetable the way God intended. Roasting is the simplest way to cook a vegetable yet the method that, in my opinion, allows the true expression of the flavors to shine through. I like to eat these over pasta with a simple lemon butter sauce or over wild rice with soy sauce for a simple meal. The leftovers make a great omelet, quiche or strata in the morning.
Roasted Vegetables
vegetable of choice (carrots, brussel sprouts, onions, cauliflower, sweet potatoes, parsnips, broccoli, zucchini, mushrooms, etc.)
olive oil
salt
pepper
granulated garlic (fresh garlic will burn)
optional additions: cumin, parmesan cheese, chili flakes, curry powder, toasted sesame oil, thyme, brown sugar, etc.
Chop veg into manageable pieces, toss in olive oil and seasonings to coat. Broil at 500' until browned and beautiful. If the veg is brown but underdone, move to bottom rack to complete cooking. A simple poke with a knife will determine degree of doneness.
(I'm adding this one for those times when you need a little indulgence. As this is not a low-fat recipe, serve this recipe sparingly, with a big healthy salad.)
Handed down many years ago, this recipe is an heirloom that I've treasured since I was a child. To simple to be this amazing, this recipe will feed your family with surprising effectiveness. I frequently substitute other cooked vegetables for the spinach but find that I still like the original the best. Thanks for this one Mom.
Spinach Quiche
1 box frozen spinach, thawed and drained well
6 eggs
1 bag shredded cheddar
1 bag shredded swiss
1 frozen deep dish pie crust
Beat eggs thoroughly. Brush a small bit of egg on the bottom of the pie crust to coat. Layer half of spinach, followed by half of swiss, then half of cheddar. Repeat layers. Pour egg over top very carefully. It will overflow if you move to quickly. Bake on a foil lined baking sheet at 350' for one hour. Let cool for fifteen minutes before eating.
