In our house, frittatas, the Italian egg dish that’s often made in a skillet, are usually reserved for a Sunday clean-out-the-fridge night. They’re simple to throw together, satisfying, and you can use almost any vegetable or cheese you have on hand. But lately, they’ve been making their way onto the breakfast table. Actually, to be truthful: I’ve been doing a portable version for busy weekday mornings.
Date night dinners need not be complicated to be fancy. Take this recipe: lasagna noodles trimmed into squares make elegant “open-faced” raviolis. With poached eggs nestled between the layers, some wilted greens, and a simple sauce of brown butter and lemon, this very simple dish becomes a date night win.
When Hali first mentioned that she saves tough winter greens stems over the course of a week for roasting, I was a bit skeptical. That is, until I tried it myself and realized it was a brilliant idea — and a delicious one, too
On Christmas Eve, my mom and her husband made chili for dinner, from his mother’s recipe. It was great – I hadn’t eaten chili in years and forgot how good it was. Now that I am back home in Colorado, I decided to make my own variation. Feel free to substitute as you wish, add TVP or soy crumbles instead of beef if you want vegan. This version is mild, with a very slight heat level. I made a lot and am going to bring it with me for work lunches for the rest of the week.
1 green bell pepper, diced
2 carrots, diced
1/2 onion (I would have put a whole onion if I had it on hand), diced
1 heaping tbs. garlic.
1 cup kale, finely chopped or ripped into very small pieces
1 can of diced tomatoes
2 fresh tomatoes, diced, or an extra can of tomatoes instead if you like
1 can kidney beans
1 can black beans
1/2 cup (or more if you like) roasted Hatch green chiles, diced (you can get this in cans if you don’t live in the southwest, 2 cans or so should be good)
2 lbs ground beef
1 can chili starter mix, or a packet of chili flavorings – or make your own, I did this for simplicity sake
1 tbs salt, add more to taste
1 tbs black pepper
1 tbs dried parsley
1 tbs mexican oregano
1 tsp italian seasoning
2 tbs olive oil
1/2 tsp chipotle powder (or other hot pepper powder or flakes – increase if you like it spicy)
1. Add olive oil to pan, heat up on medium heat. Add diced onions, saute until transluscent and starting to caremelize. Remove from pan and add to big pot.
2. Brown ground beef with some salt, pepper, parsley, and chipotle powder. Drain fat, add beef to pot.
3. Add fresh tomatoes, carrots and other very firm veggies to pot. Turn pot on low while you chop up the other veggies.
4. Add peppers, chiles, zucchini, kale, etc. to pot.
5. Add remainder of seasonings. Stir it up good.
6. Add canned tomatoes to pot
7. Add cans of beans to pot.
8. Add chili seasoning/can of starter/spice mix to pot.
9. Add garlic to pot.
10. Add about a half cup of water to the pot.
11. Stir it up. Cover and let it simmer for at least 30 minutes. 1-2 hours is better.
Serve with cornbread, sliced avocados, and sharp cheddar cheese. I’m estimating that it makes about 8 hearty servings.
Tonight I whipped up a green smoothie, as my kale was starting to go bad and I was craving one.
I put in it:
1/2 cup oats
1 cup almond milk
4 tablespoons hemp protein powder (about 20g protein)
1 frozen banana
1/2 cup frozen strawberries
1/2 cup frozen cantalope
juice of 1/4 lemon
1 bunch kale
1/2 cup sprouted lentils
5 ice cubes
I split it between two 20 ounce water bottles, one for tonight and one for tomorrow.
its a little bit on the bitter side, but not bad. i thought it would come out more fruity than it did. it may have to do with the fact that the kale was starting to go bad (I picked out the nasty bits, but still it wasnt super fresh) and the frozen banana and strawberries both had freezerburn.
Whenever I make green smoothies, I try to always include some protein (nuts, seeds, milk, yogurt, protein powder, etc), a little bit of a whole gluten free grain like oats, and both fruits and veggies, with about 50% more veggies in the mix than fruit. I have mixed feelings about sprouts. Here the sprouted lentils give protein as well as the nutritional punch of all sprouts, but they have a really strong flavor that can easily overpower the other ingredients. If you use them, I would say use a 1/2 cup or less. Also, I didnt have any avocado on hand, but when I do, throwing 1/4 of one into a smoothie adds healthy fats and a nice creaminess without much of a flavor. Some people might leave out the oats, but I find that if I include them, along with protein, my smoothie can hold me over for a long while. If I add some fats like avocado or nuts, it keeps me full even longer. I often dont get a lunch break at work – usually I might have a quick snack like a beef jerky and an apple. So having a filling breakfast is important, so these do great for that.
Boy oh boy, this looks so damn good. What a great twist on a way to eat your kale. I am ordering a grill pan right now solely to make this (although Ive wanted one for a while anyways for other things, but this is what sold me). The recipe includes sourdough bread chunks. If you are Gluten Free, or trying to lose weight, I suggest piling this on top of a bed of quinoa. Or use GF bread. Or just leave it out all together. Still would be amazing.