Kale & Beans

The other night I was looking for a different recipe for Kale instead of crispy kale that we love and fried kale and almonds. I stumbled upon a recipe from 101 Cookbooks.  I thought I had all the ingredients but upon cooking the dish I discovered I didn’t have walnuts and enough parmesan. However I improvised and we loved it. This is what we did.

• a bunch of Kale – we used lacinato kale – the dark green long leaf kind, stems removed
• 1/2 C of great northern beans
• 2 Tbsp  olive oil
• couple shakes of sea salt – fine grain
• 1/3 slivered almonds
• 1 garlic clove minced
• freshly ground nutmeg – maybe 1/8 tsp
• less than a 1/3 C of parmesan cheese

Wash and chop kale, set aside to drain.  Heat olive oil on medium heat add beans in a single layer. Cook until toasted brown, make sure to get both sides.  About 4 – 5 minutes. Beans will be golden brown and crunchy looking.

Add kale and salt, cook until kale begins to wilt.  Stir in almonds and garlic, wait about 30 seconds, then add nutmeg stir. lastly parmesan cheese.  The original recipe called for lemon zest and lemon juice.  I totally forgot about. However adding both those would enhance the dish. It tasted great without and would taste lovely with.

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Black Bean Enchilada’s/Burrito’s/Quesadilla’s

A friend shared this recipe with me.  So I thought I would share it with you.

This is from Vegan Planet by Robin Robertson

2 large sweet potatoes, peeled and diced
1 tbl olive oil
1 large garlic clove, minced
1 small fresh chile, seeded and minced
1 1/2 cups cooked or one 15 ounce can black beans drained and rinsed
One 14.5 ounce caqn diced tomotaoes, drained
1 tbl chile powder
salt and fresh ground pepper
2 cups fresh salsa
8 large tortillas
1/4 cup finely chopped red onion

Preheat oven to 400 degrees. Arrange potatoes in a single layer on a lightly oiled baking sheet, bake 20 min, turning once, until tender, then set aside.

Reduce the oven temp to 350. Heat olive oil in a large skillet over medium heat. Add the garlic and chile and cook, stirring until fragrant about 30 seconds. Ad dbeans tomatoes chili powder and salt and pepper to taste. Stir in the sweet potatoes and simmer for five minutes. Set aside.

Spread a thin layer of salsa over the bottom of a lightly oiled 9 x13 inch baking dish. Set aside.

Place a tortilla on a flat work surface. Spoon a portion of the mixture down the center of the tortilla and wrap it up. Place the tortilla in the baking dish seam side down and repeat with remaining tortillas and filling mix. Spoon any remaining mix on top of the enchiladas, top with remaining salsa and sprinkle with onion. Cover and bake until bubbly. About 20 minutes.

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tastee concoction

okay last night I came home from my turn at doing the farm run for our group and needed to make a meal, without pasta – which is Dave’s favorite but I need to stay away from carbs for awhile – so I knew I had left over bacon from Sunday’s breakfast, we had one  hamburger in the freezer and beans. So I fried up the hamburger, cut up the bacon, put in black beans, a little barbque sauce, some sun dried tomato’s, a little coconut oil and water.  mmm tastee – I know it doesn’t sound good but man is was.  I then fried up some onions and green beans from our CSA haul this week. Made a tomato and mozarella salad.  It must have been the thing we need. We practically ate it all. A little salad left and some of that tastee concoction.

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