This recipe is great for all those who look for a nutritious side dish that is quick and easy to make.
I really like using wok for this recipe. It's higher walls can accommodate the volume of fresh kale better than regular pan but if you don't have one on hand, no worries.
1 bunch of kale greens
6 cloves of garlic (crushed)
3 medium size mushrooms (sliced, optional)
pinch of salt and pepper
1 TBS olive oil
1. Heat olive oil on non-stick pan or wok.
2. Sautee mushrooms for about 5 minutes.
3. Add garlic, sautee 1 more minute.
4. Chop the kale. The easiest way is to cut along the stem on both sides. Discard
the stem and cut the leaves to bite size pieces. Add chopped kale to the pan.
5. Sprinkle with salt and pepper. (Don't over do it. You can always add more later)
6. Cover and cook for 3-5 minutes until kale reaches desired firmness.
NOTE: If you are not a mushroom fan, skip them and start at step 3.
Serves: 2
Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts
Thursday, January 6, 2011
Monday, March 29, 2010
Baked Papaya with Lamb and Cheese
I have so many different recipes and meal ideas lined up that it is very seldom for me to make the same dish twice, unless it made it to the list of my absolute favorites. This one tops that list.
There is something absolutely magical about pairing the sweetness of the fruit with the distinct taste of the lamb, and even though some people find the combination little "unusual" at first, it really only takes that first bite to fully fall in love with the dish.
INGREDIENTS:
1 lb Ground Lamb
1 cup mushrooms - chopped into smaller pieces
1 onion - finely chopped
2 garlic cloves - minced
4 tbs fresh thyme
3 tbs tomato paste
1 16 oz can diced tomatoes
2 Mexican papayas (they are the ones that are about 12 + inches long)
1 cup shredded cheddar or mozzarella cheese
PREPARATION:
1. In a saucepan, saute onions, mushrooms, garlic and thyme for about 3-4 minutes. Add the meat and cook until browned. Drain the juice.
2. Stir in tomato paste and diced tomatoes. Cook for additional 1 minute. Set aside.
3. Prepare papayas by cutting them lengthwise into 2 halves. Scoop the seeds out. You will need deeper hole in the middle to be filled with the meat mixture, so you might need to scoop some of the pulp out as well.
4. Fill papayas with meat mixture, place into a baking dish. Fill the dish with boiling water - you want the water level to reach at least 1.5 inches.
5. Bake covered for 25 minutes. Uncover, sprinkle with cheese and put back to the oven until the cheese had melted.
Makes 4 servings.
_________________________________________________________
I really like the versatility of this dish. You can add, take away or adjust the ingredients to your liking. For example if you fancy spicier filling, dash of chili powder, cayenne pepper or 1 small jalapeno pepper will do the trick. If you're not a mushroom fan, simple leave them out. The dish goes the best with lamb but if lamb is not your favorite meat, use beef, veal, or even chicken instead.
Enjoy your meal!
or as we say back at my home country of Czech Republic
Dobrou Chut!
There is something absolutely magical about pairing the sweetness of the fruit with the distinct taste of the lamb, and even though some people find the combination little "unusual" at first, it really only takes that first bite to fully fall in love with the dish.
INGREDIENTS:
1 lb Ground Lamb
1 cup mushrooms - chopped into smaller pieces
1 onion - finely chopped
2 garlic cloves - minced
4 tbs fresh thyme
3 tbs tomato paste
1 16 oz can diced tomatoes
2 Mexican papayas (they are the ones that are about 12 + inches long)
1 cup shredded cheddar or mozzarella cheese
PREPARATION:
1. In a saucepan, saute onions, mushrooms, garlic and thyme for about 3-4 minutes. Add the meat and cook until browned. Drain the juice.
2. Stir in tomato paste and diced tomatoes. Cook for additional 1 minute. Set aside.
3. Prepare papayas by cutting them lengthwise into 2 halves. Scoop the seeds out. You will need deeper hole in the middle to be filled with the meat mixture, so you might need to scoop some of the pulp out as well.
4. Fill papayas with meat mixture, place into a baking dish. Fill the dish with boiling water - you want the water level to reach at least 1.5 inches.
5. Bake covered for 25 minutes. Uncover, sprinkle with cheese and put back to the oven until the cheese had melted.
Makes 4 servings.
_________________________________________________________
I really like the versatility of this dish. You can add, take away or adjust the ingredients to your liking. For example if you fancy spicier filling, dash of chili powder, cayenne pepper or 1 small jalapeno pepper will do the trick. If you're not a mushroom fan, simple leave them out. The dish goes the best with lamb but if lamb is not your favorite meat, use beef, veal, or even chicken instead.
Enjoy your meal!
or as we say back at my home country of Czech Republic
Dobrou Chut!
Friday, March 26, 2010
Millet with Mushrooms and Thyme
Millet is a gluten-free grain commonly used in the arid and semi-arid regions of the world. It is also popular through Western India, Russia and China where it's eaten either sweet with milk and sugar or savory accompanied with meat or vegetables.
Millet is rich in B vitamins, especially niacin, B6 and folic acid, calcium, iron, potassium, magnesium, and zinc. It contains about 11% of protein by weight.
MILLET WITH MUSHROOMS AND THYME
1 cup millet
2.5 cups water or stock (any kind)
1 large onion - chopped
2 cups mushrooms - sliced (if you love them as much as I do, feel free to use more)
4-6 Tbs Fresh Thyme
2 Tbs Olive Oil
Tamari or Soy Sauce to taste
1. Place millet in water or stock. Bring to boil, lower the heat and simmer covered for 30-40 minutes, until tender. Add little bit extra water if needed.
2. Once the millet cooks for about 20 minutes, start preparing the veggies. Heat the oil in non-stick pan. Add onions, mushrooms, and thyme. Saute until the vegetables became tender and fragrant.
3. Stir the cooked millet in the vegetables. Add little bit of Tamari or Soy sauce to taste.
This dish beautifully combines the taste and aroma of mushrooms and thyme. It can be used as a main dish accompanied with greens or a side. Will make 4-6 servings.
Millet is rich in B vitamins, especially niacin, B6 and folic acid, calcium, iron, potassium, magnesium, and zinc. It contains about 11% of protein by weight.
MILLET WITH MUSHROOMS AND THYME
1 cup millet
2.5 cups water or stock (any kind)
1 large onion - chopped
2 cups mushrooms - sliced (if you love them as much as I do, feel free to use more)
4-6 Tbs Fresh Thyme
2 Tbs Olive Oil
Tamari or Soy Sauce to taste
1. Place millet in water or stock. Bring to boil, lower the heat and simmer covered for 30-40 minutes, until tender. Add little bit extra water if needed.
2. Once the millet cooks for about 20 minutes, start preparing the veggies. Heat the oil in non-stick pan. Add onions, mushrooms, and thyme. Saute until the vegetables became tender and fragrant.
3. Stir the cooked millet in the vegetables. Add little bit of Tamari or Soy sauce to taste.
This dish beautifully combines the taste and aroma of mushrooms and thyme. It can be used as a main dish accompanied with greens or a side. Will make 4-6 servings.
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