Collard Green Slaw Recipe

Collard Green Slaw Recipe

Lyn came over a little while ago and said do you think…. We use Misfit Market for our veggies, well for most. They now allow you to choose which you want rather than the surprise package both have their benefits. Coming up with recipes for stuff you normally would not get and now especially these days ordering stuff you really need. Well last week we choose to get some collard greens which Lyn likes to use as wraps but I challenged her to find something different. After making what she came up with this morning I can’t wait until lunch.

Ingredients

  • 1 bunch collard greens, stems removed and shredded (about 8 cups)
  • 1 cup thinly sliced radish
    • I made sticks instead of slices
  • 1⁄2 cup matchstick carrot
  • 1 medium shallot, thinly sliced
  • 1⁄2 cup apple cider vinegar
  • 1⁄4 cup sugar
  • 2 tablespoons canola oil
  • 2 tablespoons celery seeds
  • 1 1⁄2 teaspoons kosher salt
  • 1⁄2 teaspoon ground dry mustard
  • 1⁄4 teaspoon ground black pepper

Instructions

  • 1 In a large bowl, combine greens, radish, carrot, and shallot. Set aside.
Please note: Do to the current shopping situations we did not have a lot of radishes so I made sticks rather than slices to stretch it out.
  • 2 In a small saucepan, stir together vinegar, sugar, canola oil, celery seeds, salt, mustard, and pepper. Bring to a boil over high heat. Remove from heat. Pour over collard mixture, stirring to combine.
  • Refrigerate at least 3 hours before serving. Store, covered, in the refrigerator up to 3 days.

From: taste of the south https://www.tasteofthesouthmagazine.com/

Roasted White Cabbage

The cabbage come out sweet and tender and is actually very good for you 9 Impressive Health Benefits of Cabbage

  • 1 small head of cabbage cut into 8 wedges
  • Olive oil
  • Salt and pepper
  • Garlic powder
  • Red pepper flakes
  • Lemon

How

Preheat oven to 450 degrees F (230 degrees C).

  • Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
  • Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.
I forgot to take a picture so I borrowed this ione from www.seriouseats.com
I forgot to take a picture so I borrowed one from web at www.seriouseats.com
Pan Seared Oven Roasted Porkchops with Roasted Veggies

Pan Seared Oven Roasted Porkchops with Roasted Veggies

Got some orange beets, butternut squash, red and orange peppers and red onions from Misfits and had just receive some pork chops from Butcher Box so I figured this would make a good meal.

Porkchops

I like to do a quick brine soaking in salt, sugar and water for about 15-20 minutes. Keeps the meat moist especially if grilling outdoors. Then I take a preheated cast in pan and pan sear one side for about 4-6 minutes flip and finish in the oven. Make sure you dry the pork chops with paper towel then salt and pepper before you place in the pan. if you don’t do this you will end up streaming the meat rather searing. This time I had some red wine left over from a nice basket off goodies I got from my retirement party at work. So when I placed in oven I poured the remaining about a cup in the pan and roasted for about 4-6 minutes until done. Hey it was either have a second glass of wine or try something new. My theory was it would braise but silly me braising is done on low heat so the wine quickly evaporated. However, the taste of the wine did come through so it was not a total maitake.

I had already roasted the veggie in a 425 oven.

The veggies as mentioned above,  were tossed in oil and spices but I added 2 tablespoons of apple cider vinegar and roasted until done turning  half way through total time about 25 minutes. Really like the addition of vinegar.

Auggie’s Grilled Mushroom

Auggie’s Grilled Mushroom

Auggie got me hungry already, and its only 8:15 AM.  She is one that enjoys cooking maybe more than me. She has an amazing knack for presentation and her food or what I have tasted matches. She inspires me.

Warmed up some butter and garlic, painted onto mushroom, mixed up a bit of toms, mozzarella basil red onion, grilled bottom side down for about 2 mins, flipped, filled with mix and grilled about 5-6 more mins then topped with basil and balsamic redux, and then the OMG grilled garlic bread!  How have I never made garlic bread on the grill!!!    😊

This may become regular rotation dinner

grill mushroom 1

grill mushroom 2

Instant Pot Vegetable Chili

Instant Pot Vegetable Chili

I went out to pick what might be to be the last batch of ripe tomatoes. Last year I had 5 pounds of Green tomatoes and made green tomato salsa. This year maybe a pound left still on the vine. What’s that saying what a difference a day makes well in this case a year.  So back to Lyn, do you think we could make this? I jump on it and she helped a little but soon had disappeared to go shopping and what not. Did not bother me I in heaven in a kitchen.

Oh one thought I prefer a thicker chili so next time i might  add some flour as last stage of sauteing the onions or maybe when I add the spices not sure any thoughts?

Anyway

Ingredients

  • 2 tbsp canola oil
  • 1 large onion
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp Onion powder
  • 2 Tbsp Cummin
  • 2-3 Tsp Cayenne Pepper Powder – IF you like it really spicy use this amount.
  • 2-3 tsp crushed red pepper flakes
  • 1 tsp Paprika
  • 1-2 Bay leafs
  • 2 medium carrots diced
  • 3 stalks of celery diced
  • 2 medium red bell peppers diced
  • 2 lbs of tomatoes
  • 1 cup of sweet corn
  • 1 can of beans your choice – I used black
  • 2 cups of vegetable broth
  • 1 tsp salt

How

  1. With food processor, crush the tomatoes and set aside
  2. Turn instant pot to saute and add Oil
  3. when it is hot add onion saute until translucent.
  4. add the garlic stir until you smell it
  5. Add celery, carrots, corn and bell pepper stir
  6. Add all spices and stir
    • Maybe flour at this point what do you think?
  7. Add crushed tomatoes and broth and stir
  8. seal the instant pot and push the chili button.
  9. I let it naturally cool rather than release the pressure when done.
  10. remember to remove the bay leaves.

11. Enjoy

 

Mexican Spaghetti Squash Bowl

Mexican Spaghetti Squash Bowl

We love spaghetti Squash and Whole Foods had some beautiful one so we grabbed a 2 Lbs. This meant I had to half the recipe, no biggie

Lyn found this recipe on Hungry Girl’s site. I made some small adaptations such as I used some already made guacamole added more cummin casue I love cummin bot alot jsut a bit more.

I left her recipe for the Guacamole so I could try in the future.

Prep: 15 minutes

Cook: 55 minutes
Ingredients:

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Bowl
1 spaghetti squash (at least 4 1/2 lbs.)
1 cup chopped bell pepper
1 cup chopped onion
1/4 tsp. garlic powder
1/4 tsp. onion powder
3/4 tsp. salt
1/2 tsp. black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 cup chopped tomato
1/4 cup chopped fresh cilantro

Guacamole – Again we had bought some small “WELCOME TO MOE’S” serving so I grabbed one of those. her’s looks interesting .

4 oz. (about 1/2 cup) mashed avocado
1/4 cup fat-free plain Greek yogurt
1 tsp. lime juice
1/4 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. chili powder
Directions:
Preheat oven to 400 degrees.

Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.

Fill a large baking pan with 1/2 inch water. Place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)

Meanwhile, in a medium bowl, combine guacamole ingredients. Mix until smooth and uniform. Cover and refrigerate.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until mostly softened, about 5 minutes. Transfer to a large bowl and cover to keep warm.

Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as needed.

Transfer 5 cups squash to the large bowl. (Save any remaining squash for another time.) Sprinkle with garlic powder, onion powder, 1/4 tsp. salt, and 1/4 tsp. black pepper. Mix well. Re-cover to keep warm.

Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add beef, and sprinkle with cumin, chili powder, remaining 1/2 tsp. salt, and remaining 1/4 tsp. black pepper. Cook and crumble for about 5 minutes, until fully cooked.

Spoon beef over spaghetti squash mixture. Top with guacamole, tomato, and cilantro.

MAKES 4 SERVINGS

Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave, halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.

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You might want to try out my Mexican Lasagna  this was pretty good.

 

Spinach and Feta Quiche with Quinoa Crust

 Adapted by Lyn from Cooking Light Jackie Plant

 

We enjoy a good Quiche every once in a while and this one turned out great. Lyn grabbed some roasted vegetables and added to this but topping off with some freshly roasted red bell pepper to me was one of the best tastes to this make it again dish. Lyn likes her cauliflower cake better and someday I’ll be there when she makes it so I too .

 

CRUST:

  • 2 cups cooked quinoa, chilled – Lyn used red quinoa thought it would look better
  • 1/8 teaspoon freshly ground black pepper
  • large egg, beaten
  • Cooking spray

FILLING:

  • teaspoon canola oil
  • 1/2   onion, thinly sliced
  • (5-ounce) bag baby spinach
  • 1/2 cup 1% low-fat milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 4   large eggs
  • large egg whites
  • 1.5 ounces feta cheese, crumbled
  • Some chopped leftover oven roasted vegetable

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How:

1. For the crust, preheat oven to 375°.

2. Combine quinoa, pepper, and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 20 minutes; cool.

3. For the filling, heat a nonstick skillet over medium heat. Add oil and onion; sauté 3 minutes. Add spinach; sauté 3 minutes. Remove from heat; cool.

4. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4 wedges.

 

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