Tag Archives: Greens

Cabbage and Turnips

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My FOODILY app did it again! I typed in “turnips” in the Search box and found a great recipe from Williams-Sonoma. It called for savoy cabbage, but I had green cabbage so I used that instead. It went great with my Garlic Mashed Potatoes and Radishes!

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Savoy Cabbage and Turnips

Curly-leaved savoy cabbage, turnip and carrot are combined in this simple sauté of autumn vegetables. The combination makes an ideal bed for seared duck breast.

Ingredients:

  • 2 Tbs. unsalted butter
  • 1 turnip, peeled and cut into 1/4-inch cubes
  • 1 carrot, peeled and cut into 1/4-inch cubes
  • 1 head savoy cabbage, about 2 lb., quartered,
    cored and sliced crosswise into strips 1/4
    inch wide (I used green cabbage)
  • 3/4 cup low-sodium chicken stock
  • Coarse salt and freshly ground pepper, to taste
  • 1 Tbs. chopped fresh flat-leaf parsley (I used kale)

Directions:

In a large saucepan over medium-high heat, melt the butter. Add the turnip and carrot and sauté until lightly browned, about 7 minutes. Add the cabbage (and kale) and sauté until wilted, about 2 minutes. Stir in the stock, reduce the heat to medium-low and cook, uncovered, until the cabbage is tender and most of the cooking liquid has evaporated, about 10 minutes. Season with salt and pepper and stir in the parsley. Serve immediately. Serves 6.

Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).
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Willa Deane’s Breakfast Casserole

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From St. Peter’s Family Recipes – Old & New Favorites cookbook page 84 by Belinda Bost. A great simple breakfast casserole from a church cookbook – the perfect dish to add some GREENS!

Ingredients

  • 1/2 bag herb bread crumbs
  • 2 cups grated sharp cheese (I used mild cheddar cheese)
  • 2 lbs. mild Jimmy Dean sausage, cooked and drained (I used just one)
  • 1 bunch greens, cooked and chopped (kale, chard, spinach, turnip/collard/radish greens)
  • 2 cups milk (I used just one)
  • 3/4 tsp. dry mustard
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 4 eggs

Spray 9″ x 13″ dish with cooking spray. Cover the bottom of dish with herb bread crumbs. Top with sausage and cheese (here is where I added the cooked, chopped greens). Mix mushroom soup with 1/2 cup milk and pour over sausage and cheese. Mix eggs and 2 cups milk. Pour over soup mixture. Bake at 300° for 1 1/2 hours. *Can be prepared ahead of time–add egg mixture before baking. *Great anytime *The Bost Bunch loves it!

Green Pancakes with Green Smoothies

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We’re trying it again and perfecting it…this time with more GREENS!

Adapted from a fun cookbook: The Sneaky Chef: Simple Strategies For Hiding Healthy Foods in Kids’ Favorite Meals

Green Pancakes

Adapted from The Sneaky Chef‘s “Chocolate Chip Pancakes”
3/4 c. freshly milled soft white wheat flour
1 tsp. baking powder
1/2 c. thawed Creepy Green Cubes
1/4 c. vanilla yogurt
1 tsp. vanilla flavoring
2 tbsp. milk
1 large egg
2 tbsp. honey
1/4 c. chocolate chips (optional)
Mix together dry ingredients. Mix together wet ingredients. Add the wet ingredients to the dry ingredients and stir just until blended.  If you are using chocolate chips, add them to the batter at this point and mix lightly. Spray a large skillet with oil spray and when hot, drop batter onto skillet. When bubbles begin to set around the edges of the pancake and the skillet-side is golden, gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is set. Serve with syrup. 😉

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(I like the pancakes above – they are my daughter’s creations!)

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The smoothie recipe is the same as before. This time I used 6 “creepy green cubes” and a whole apple. YUM!

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The cubes served two purposes – adding chill and lots of nutrition! Plus, since the greens were cooked and finely ground this time around, it smoothed out the leaf chunks that were a bit unpleasant last time.

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Variation: Try blueberries instead of grapes.

Kale Quiche

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Kale Quiche
 
 
 
 
 
 
 
 
Adapted from Spinach Quiche recipe from Allrecipes.com 
 

Ingredients

  • 1/2 cup butter (I used 3 tbsp.)
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained (I used fresh kale instead of spinach)
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 (6 ounce) package herb and garlic feta, crumbled (I had plain feta and added oregano, basil, and rosemary)
  • 1 (8 ounce) package shredded Cheddar cheese
  • salt and pepper to taste
  • 1 (9 inch) unbaked deep dish pie crust
  • 4 eggs, beaten (I used cuckoo maran and araucana eggs from Farmer Z)
  • 1 cup milk
  • salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). (I baked the crust for 5-7 minutes before I put anything in it.)
  2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach (kale), mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
  3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
  4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

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The second time I made it I used gorgonzola instead of feta, mozzarella instead of cheddar cheese, and capers instead of mushrooms. The flavors in both variations were DIVINE!
 

Open Faced B.Ew.K.Q. Sandwich

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Okay, this is a stretch! I’ll call it “Open-Faced Bacon Egg-White Kale Queso Sandwich”.
I spread the Kale Queso on a piece if toast…

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Added some bacon…

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And topped it all with a scrambled egg white and kale.

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Gooooooood Morning World!

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Kielbasa, Cabbage, and Kale

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Adapted from the Better Homes and Gardens New Cookbook “Kielbasa and Cabbage”:
My version included:
2 tbsp butter
Add Pampered Chef Smoky Applewood Rub to vinegar/juice/brown sugar mixture
3/4 head small cabbage
Add a bunch of kale, stems removed, and cut into strips
Just before the end of cooking, add kale and stir till it wilts (make sure it stays bright green!)

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Not ideal for Spring, but it sure was good! Even for my 2 year old who finished her supper before her siblings!

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Ground Beef, Mixed Greens, and Barley Soup

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Another great recipe from No-Guilt! Carb Diet Cookbook! As usual, I substituted the green leafy veggie I received in my CSA box for what was called for in the recipe. The original recipe is called, “Ground Beef, Spinach, & Barley Soup”. I used mixed greens which included mustard and turnip greens.

As you can see from the picture, I like my soup chunky!

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