Preheat oven to 375
olive oil
5 lbs red potatoes, sliced 1/4 inch
1 yellow onion, sliced thin on the vertical
2 large bunches of kale or a mix of greens, de-stemmed
2 1/2 cups shredded sharp cheddar cheese
salt
2 TBSP fresh thyme, chopped
3/4 cup vegetable broth
Blanch greens in boiling water for 3 minutes, set aside.
Grease a 9x13 pan with olive oil
Layer pan with potatoes, top with 1/2 of onion, and a sprinkle of salt, and 1 Tbsp of thyme.
Top with 1/2 of greens and 1/3 of cheese.
Repeat layers and finish with last 1/3 of potatoes and cheese.
Pour broth over dish and cover with foil.
Bake for 45 minutes covered. Remove foil and cook 15 minutes more unltil browned and potatoes are cooked.
~Enjoy
4.04.2010
3.25.2010
Avocado Curry
AVOCADO CURRY for 2
Saute some onion and garlic in a little oil
Add 1/2 to 1 whole red bell pepper in hunks and cook a bit longer
Add one can of Coconut Milk
2 T brown sugar
juice of 1/2 lime
Thai Kitchen Green Curry Paste to taste - 2-3 teaspoons
Cook on low for a little while and then add 1 to 2 avocados, cut in chunks
Cook until warm and then serve over rice
Cilantro is nice on top
Saute some onion and garlic in a little oil
Add 1/2 to 1 whole red bell pepper in hunks and cook a bit longer
Add one can of Coconut Milk
2 T brown sugar
juice of 1/2 lime
Thai Kitchen Green Curry Paste to taste - 2-3 teaspoons
Cook on low for a little while and then add 1 to 2 avocados, cut in chunks
Cook until warm and then serve over rice
Cilantro is nice on top
3.20.2010
Massaged Kale and Currant Salad
Makes 6 servings
1 bunch kale
1 tsp sea salt
1/4 c diced red onion
1/3 c currants
3/4 c diced apple
1/3 c sunflower seeds, toasted
1/4 c olive oil
2 Tbsp unfiltered apple cider vinegar
1/3 c Gorgonzola cheese, crumbled
De stem kale by pulling leaves away from stems. Wash leaves. Pat dry. Stack leaves, roll up, and cut into thin ribbons. Put kale in a large mixing bowl. Add salt, and massage it into the kale with your hands for 2 minutes.
Stir onions, currants, apple, and sunflower seeds into kale. Dress with oil and vinegar. Taste for salt and vinegar; add more to taste if necessary. Toss in cheese. Keeps for several days!
You can vary the dried fruit, nuts or seeds, and cheese in this recipe.
Enjoy!
Ref: Feeding the Whole Family by Cynthia Lair
1 bunch kale
1 tsp sea salt
1/4 c diced red onion
1/3 c currants
3/4 c diced apple
1/3 c sunflower seeds, toasted
1/4 c olive oil
2 Tbsp unfiltered apple cider vinegar
1/3 c Gorgonzola cheese, crumbled
De stem kale by pulling leaves away from stems. Wash leaves. Pat dry. Stack leaves, roll up, and cut into thin ribbons. Put kale in a large mixing bowl. Add salt, and massage it into the kale with your hands for 2 minutes.
Stir onions, currants, apple, and sunflower seeds into kale. Dress with oil and vinegar. Taste for salt and vinegar; add more to taste if necessary. Toss in cheese. Keeps for several days!
You can vary the dried fruit, nuts or seeds, and cheese in this recipe.
Enjoy!
Ref: Feeding the Whole Family by Cynthia Lair
3.18.2010
Fruit and Veggie Wash
1 TBSP fresh lemon juice
2 TBSP vinegar or baking soda
1 cup water
Mix together and wash, wash wash.
2 TBSP vinegar or baking soda
1 cup water
Mix together and wash, wash wash.
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