Sauteed Kale

Today is #TeachMeTuesday!  I started this because I get so many emails, texts, tweets, etc. on how to saute kale!  It's surprisingly easy to make and super yummy!  I make a huge pan sometimes so I can have it for a few days.  I use a saute pan for almost everything since I mostly make tons of veggies.  I saute them slowly with extra virgin olive oil and vegetable broth, with peppers and onions.  Yep, I eat almost most the same meal daily with different veggies.  To add more veggies and taste, I top my kale with chopped Roma tomatoes and red onions, and a little crushed red pepper.  I love spicy kale!  You can eat it hot or cold... either way it's delicious!  I suggest using a saute or non-stick pan with top. 

Ingredients

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 1 cup red pepper, thinly sliced
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water
• Salt and pepper
• 2 tablespoons red wine vinegar (apple cider vinegar will work as well)
• 1 small red onion, chopped (optional)
• 2 Roma tomatoes, chopped (optional)

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5-10 minutes.  The length of time you cook your kale depends on the texture you desire.  Remove cover and continue to cook, stirring until all the liquid has evaporated.

Season with salt and pepper to taste and add vinegar.

Fresh Corn Salad

If you've been to any of my BBQ's then you've tasted this dish!  It's so flavorful and crisp!  So easy to make and much easier to eat!  Definitely great side dish to serve at any cookout!  I sometimes add edamame or black beans for a little something extra... and replace the basil leaves with fresh cilantro. 

Ingredients

• 5 ears of corn, shucked
• 1/2 cup small-diced red onion
• 1/2 cup diced red peppers
• 1/2 cup diced green peppers
• 3 tablespoons cider vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves

Directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold.

Black Bean Asparagus Salad

It's Meatless Monday!  Summer meals should be super light and tasty.  Most of us are on the go during summer months, and don't want to be in the kitchen for more than 30 minutes at a time.  This quick and easy salad pairs well with grilled salmon, chicken or steak. (but not on Meatless Monday!)   The one MUST for this dish is the fresh parsley.  It totally makes a world of difference in the flavor.  Enjoy!!

Black Bean Aspragus Salad

Ingredients
-2 lbs fresh asparagus, trimmed and cut into 1-inch pieces
-4 cups water
-2 cans black beans (rinsed and drained)
-1 large sweet red pepper, chopped
-1 medium sweet onion, chopped (I've tried w/ red onion and it's still pretty tasty.)
-3/4 cup fresh parsley, minced
-1/4 cup olive oil
-2 tablespoons lime juice
-1/8 teaspoon salt
-1/8 teaspoon pepper
 
Directions
-In a large pot, bring asparagus and water to a boil.
-Reduce heat and cover and simmer 4 to 5 minutes or until crisp-tender.
-Rinse in cold water and pat dry.
-In a large bowl, combine the asparagus, black beans, red pepper, onion, and parsley.
-In a small bowl, whisk the oil, lime juice, salt, and pepper.
-Pour over vegetables and toss to coat.
-Cover and refrigerate salad for at least 2 hours before serving.

For a complete meal, serve with herbed brown rice and grilled tomatoes.  So yummy! 

Sauteed Kale

What's your favorite vegetable?  Mine is KALE!  Here's a super quick and easy healthy recipe for Sauteed Kale.  It's so yummy!!

Ingredients
2 pounds fresh kale, stems removed and leaves coarsely chopped
4 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Sea Salt
Fresh Ground Black Pepper
2 tablespoons red wine vinegar (optional)

Directions
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock, vinegar and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste. 

Spicy Whole Wheat Pasta with Vegetables and Peanut Sauce

Good Afternoon!  Check out today's #MeatlessMonday recipe.
So, anybody who really knows me, knows that I LOVE Asian cuisine.  I would cook it everyday if my honey loved it just as much!  I've made this recipe tons of times, with and without meat or tofu.  I've also added edamame at times as well, which is simply devine!  Try this super simple recipe, and you'll fall in love with it as I have!  Enjoy! 

Spicy Whole Wheat Linguine with Vegetables and Peanut Sauce

INGREDIENTS

8 ounces whole wheat linguine
2 tablespoons extra virgin olive oil
Kosher salt and ground pepper
4 ounces snow peas, tough strings removed3 medium carrots, halved, and shaved with a vegetable peeler
2 cups of fresh broccoli florets
1 cup of red peppers
1/2 cup thinly sliced scallions
3 tablespoons smooth peanut butter
2 tablespoons low sodium soy sauce
2 tablespoons lite rice vinegar
2 tablespoons light-brown sugar
1/2 tablespoon of crushed red pepper

DIRECTIONS

1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water.
2. Saute veggies until soft, but still crunchy.
3. In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture; toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve.

Recipe via OhMyNosh! Healthy Eats