Thursday, March 21, 2013

Sauteed Kale with Butternut Squash and Rice

This dish is one that I have truly enjoyed more than anything else I have eaten lately.  I didn't think that meatless would ever taste so good and flavorful but it does.  You see I have given up eating meat.  I've tried it before and it only lasted a few weeks....However, this time I plan on it lasting for good.  The main reason  is really just my love for animals and I simply don't want to eat them anymore.  I could go into a whole long post about this but my views are my views and if anyone is interested they can email me.  Hence to say, there won't be any more meat recipes.  I've also cut waaaaay back on sugar. However, I have no plans on giving up cake. Oh no, there will still be cake recipes but not as frequent.  It had gotten to the point that every afternoon at work I would have a cup of coffee with half & half and a big cookie. Really.....just too much. NOT a good habit. I'm lucky because I have a great metabolism. Even at 55!  But I'm human and over the years I have gained a few pounds. Not really many, but losing maybe 5 would help the pants feel better!

Seriously though, I found that I really had gotten addicted to sugar. Every afternoon I would have a slump.  Just tired and dragging.  Instead of having coffee and cookies, I now have mango tea (with caffeine of course)  and an orange. So much better.  And as far the meat goes, I don't even miss it. Not one.single.bit.  I was never a big meat eater anyhow.  I've even discovered tofu and will try and experiment with that.

So here is the dish that was inspired by Lynda.

Butternut squash (I bought 3 pounds, already cut up)
1 bunch of kale
1/2 onion, chopped
1 clove of garlic, minced
2 tablespoons olive oil
seasoning salt

Preheat oven to 425 degrees F.  Place butternut squash on baking sheet and drizzle with olive oil and sea salt.  Roast for about 30 minutes or until tender.
Wash kale, drain and chop.  Remove any large stems.
Heat olive oil in large skillet over medium heat and add chopped onion and cook for a few minutes.  Add minced garlic and kale.  You may want to only cook this for a few minutes until it softens or you can also cook for several minutes and then add a little vegetable broth and cover and simmer for 10 or 15 minutes until it softens to your taste.  I like my kale with a little bite to it.
Add some seasoning salt and stir.
Serve over rice and add butternut squash on top.  You will have quite a bit of squash left so you can save some for another night.

Tuesday, March 12, 2013

Roasted Grape Tomatoes

Well this is one simple recipe.  But let me tell you these small tomatoes are packed with sweetness.  They are just so good. Please give this a try.......They are delicious hot but you can also eat them cold. I made a bunch and found myself eating them at dinner and lunch the next day.  I paired them with flounder in the picture, but the star of this dish are the tomatoes. Believe me!  If any of you have an Aldi's nearby you can find grape tomatoes there. I paid $1.39 for a small box of these.  The same ones were double the price at other local grocery stores.  It ALWAYS pays to buy your produce at Aldi's. And I'm NOT being paid to write this...I just want to spread the word for those who like have more money in their pockets and spending less at the grocery stores!

1 small carton of grape tomatoes
1 tablespoon olive oil
2 whole garlic cloves, peeled
salt and pepper to taste

Preheat oven to 425 F.  Toss tomatoes, garlic and olive oil in bowl.  Coat well with the olive oil. Place tomatoes in a 9 x 13 inch glass baking pan.  Let roast in oven for 25 - 35 minutes.