Saying, “Eat Your Kale” is so 2012, but that doesn’t mean Kale is not still King in 2013.
- One cup of kale still has only 36 calories, 5 grams of fiber, and 0 grams of fat.
- Per calorie, kale has more iron than beef.
- Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers.
- It is high in antioxidants, such as carotenoids and flavonoids, which also help protect against various cancers.
- Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the recommend daily allowance of omega-3 fatty acids, which help fight against arthritis, asthma, and autoimmune disorders.
- Eating more kale can help lower cholesterol levels.
- It is high in Vitamin A, which is great for your vision, your skin, as well as helping to prevent lung and oral cavity cancers.
- Kale is high in Vitamin C, high in calcium, and kale is still a great detox food.
To summarize – Eat Your Kale!
This quick and easy pasta recipe should help get it on your table on any busy weeknight, especially if you use the meat from a rotisserie chicken, as I did.
January 9, 2013 4 Comments
I’m sorry it took so long for me to get this soup posted. It makes great use of the delicious broth that was produced by making John Ash’s fantastic Ginger Chicken.
As much as I love soup, and you know I do, the real payoff from making that chicken was John’s outstanding sandwiches.
Hopefully you’ll find time to make all three recipes. The white meat I have leftover (after making the sandwiches and this soup) will be used to make THESE enchiladas.
Three great meals from 2 chickens, now that’s a good deal!
October 29, 2012 2 Comments
When I have little bits of various cheeses hanging about in the fridge – this is the sort of thing I make.
Chicken Alfredo Fusilli
2 boneless skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 garlic cloves, peeled and minced
2 cups quartered small tomatoes
1/4 cup dry white wine
1 cup fat free half-and-half
1 1/2 cups blend of grated cheeses; such as Asiago, Parmesan, and Fontina
1 pound cooked fusilli pasta
One at a time, between two sheets of plastic wrap, pound each chicken breast evenly with a flat meat pounder.
October 2, 2012 1 Comment
There is so much to love about this mac & cheese:
- It’s mac & cheese for goodness sake – gotta love that!
- It has three fantastic cheeses – provolone, Fontina, and mozzarella … no cheddar in sight
- No need to do a stove-top roux first – super easy
- It’s topped with rich beef short rib meat
- The meat is already cooked and prepared, ready to shred and use – EASY!
- Individual servings – awesome!
- It was a huge hit with my guys (husband, son, and Dad) last Sunday night – Manly Man Mac & Cheese!
- Lastly, if you made or plan to make the 3-cheese grilled cheese sandwich from yesterday’s post… this uses the same 3 cheeses. Coincidence? I think not.
Yeah, this is good stuff, perfect for a family meal and special enough for guests. I purchased the prepared boneless short ribs at Costco, but I’ve noticed that most grocery stores sell precooked and packaged short ribs as well. For some strange reason, the Costco package is 17 ounces, but we’ll just round it down to a pound – to make it easy. The meat also comes in a sauce, drain it off and discard, you won’t need it. You will be making an easy and much better ragù.
September 21, 2012 3 Comments
Back in early June, I told you how I was going to join a CSA. Well, I did, and I was able to pick up a box of fresh Crooked Sky Farm produce every Thursday morning for the past eight weeks. What fun it was to be surprised by the bounty I received.
For the last four weeks of the eight, there was fresh corn. Corn is one vegetable we never get tired of. This is one of the many “easy-breezy” dishes I created to use up all that corn. Of course, many a night, it was plain old corn on the cob, always a wonderful summer-time treat!
August 12, 2012 3 Comments
After driving by literally hundreds of farms and thousands of acres of corn fields in Minnesota and Wisconsin, during our vacation to the North Woods, I’ve had corn on my mind. I took dozens of photos of as many of the charming farms and barns as I could, as we sped by in our rental car. We even came upon a flock of wild turkey on the side of the road. I made Dave turn the car around so I could get a picture. They took flight just as I clicked the shutter. That, and more barn pictures are at the end of this post.
The first meal I made when we returned home was this pasta with shrimp and fresh corn off the cob.
Even though the pasta is in a cream sauce, it is still lite and perfect for a summer supper. Instead of clam juice, I used some lobster stock I had in the freezer (the continuation of my perpetual freezer clean-out!) and wow, did it make a delicious sauce! And that is the reason my sauce is a little darker than yours will be if you use clam juice.
July 23, 2012 2 Comments
These individual lasagna servings are a fun and less-mess way to serve lasagna at a casual party. They are delicious straight from the oven or even at room temperature.
July 17, 2012 2 Comments
Do you have a child in your life?
Does he/she love spaghetti?
Do you want to see a huge smile on their face?
Then make this – and be sure have them help you!
July 6, 2012 1 Comment
My cup runneth over… my three tomato plants are producing between one and two dozen tomatoes each and every day. It’s hard to keep up!
We are eating tomatoes at just about every meal, every day; under a poached egg on an English muffin for breakfast, on sandwiches for lunch, and mixed into something or another for dinner. This pasta dish was especially popular with my guys.
May 25, 2012 No Comments
This salad comes together quickly. The pasta takes ten minutes to cook and while that is boiling away, you just have to chop up a few things and then toss it all together in a bowl… and you’re done. Easy and quick, right?
You’ll only be using half of a can of beans. Refrigerate the rest and add it to another salad later on or mash with a little olive oil, garlic, minced cilantro, salt, and pepper and you have a tasty little bean dip.
The feta I used is, of course, from Trader Joe’s and I love the addition of the Mediterranean herbs. Oh, and crumbled goat cheese would be a lovely cheese to use instead of feta.
May 2, 2012 4 Comments