Fat free collard greens

1 bunch of collards (about 8 full size leaves), chopped including stems
1 medium onion diced
2 medium tomatoes, diced
5/8 cup cider vinegar
2 1/2 cups vegetable broth
1 1/2 tbsp white sugar
4 cloves garlic, diced

Combine ingredients in a large stock pot. Boil for about 25 minutes covered. Remove lid, reduce the heat and continue boiling until most of the liquid boils off and the collards are tender.

Serve with malt vinegar.

Peppers stuffed with orzo, tomato and feta

6 medium bell peppers
2 medium ripe tomatoes, diced
3 oz orzo
1 cup vegetable broth
A small handful of fresh sweet basil (about 1/2 cup whole leaves) - chopped
1/4 - 1/3 lb Feta, 1/4" cubes

Heat the oven to 350.

Boil the vegetable broth in a small pan. Add the orzo, reduce the heat to low, cover and cook for about 6 minutes. The orzo should not be fully cooked, but most of the broth should be absorbed.

Partially cooked orzo

Slice the tops off of the bell peppers. Chop the tops into bits and set aside. Scoop out the seeds.

In a large bowl, combine the orzo, the tomatoes, chopped bell pepper, feta, basil, salt & pepper.

Spray a baking pan that is sized to hold the peppers upright, then place the peppers in the pan. Fill the pepper with the orzo mixture.

Stuffing the peppers

Pour vegetable broth in the pan, to cover the bottom of the peppers about 1/4 inch. Cover with aluminum foil and bake for about 30 minutes. Remove the foil and continue baking until the filling is hot and the peppers are soft, about 10 more minutes.

Tomatillo salsa

Chop 4 - 5 large tomatillos
Dice 1/4 of a large onion
Mince a large garlic clove
Mince a tablespoon of cilantro

Chopped ingredients

Heat oil in a sauce pan
Saute the onion until soft
Add the garlic until the garlic is fragrant but not brown
Add 1 tablespoon of cumin powder and stir
Add the tomatillos

Salsa cooking

Keep the heat on medium high. The tomatillos should quickly release moisture and begin to cook down. Cook until the tomatillo mixture is boiling and the tomatillos break down into a thick salsa.
Add 1/4 teaspoon salt.
Garnish with cilantro, cool and serve with chips!

Yum!

Potato soup

• Slice a large onion
• In a large soup pot, melt 4 tbsp butter using medium - high heat
• When the butter is bubbling, add the onion
• Saute for about 5 minutes, until the onion is soft
• Add a full bulb of garlic, no need to chop or mince
• Add about 6 medium potatoes, cleaned and cubed. The skins can remain on if they look good. I used red potatoes. 
• Add about 8 cups of vegetable broth and two bay leaves
• Heat to a boil and reduce to a simmer.
• When the potatoes are tender, remove the bay leaves and discard. If the bulb of garlic was added intact, fish it out and push the garlic cloves back into the soup, discarding the peel and stem. 
• Using a hand blender, puree the soup. If you don't have a hand blender, carefully ladle the soup into a blender and puree, then return the soup to the pot. 
• Add about 1/2 teaspoon each of salt and white pepper
• Drain and rinse a can of small white beans, add to the soup
• Simmer for about 5 more minutes to warm the beans, then ladle into bowls. 
• Serve with crusty bread.

Potato soup

Leftover pasta bake

Start with a large portion of leftover pasta, sauce mixed in.
Spray a large baking pan with oil
Spread about 1/2 of the pasta evenly in the pan.
Sprinkle with feta cheese.

Pasta and feta layers

In a pot, boil chopped kale in water for about 5 minutes.

Kale in boiling water

Drain the water off and top the pasta with the kale.
Slice a small eggplant into 1/4 inch rounds. Heavily salt each side. Allow to sit for 30 minutes. When the time is up, rinse the salt off and pat the eggplants dry.

Eggplant sitting with salt

Slice a small yellow squash into 1/4 inch rounds.
Spray a baking sheet with oil

Eggplant, squash layer on top of pasta and feta layer

Spread the eggplant and squash on the baking sheet and roast at 400 F for about 20 minutes. When the veggies are beginning to brown, remove them and carefully place them on top of the kale, in the baking pan.


Spread the remaining pasta evenly over the top.

Leftover pasta - ready-to-bake!

Sprinkle again with feta cheese.
Bake at 350 F for about 30 minutes, until the pasta is hot.
Serve with crusty bread

Who says leftovers aren't fun! More please!

Roasted cabbage

1/2 cabbage cut in 1/2 again and sliced in about 1 inch sections
spray olive oil on roasting pan
spread cabbage evenly
spray the top of the cabbage again

spices in grinder

In a grinder, combine 1/2 teaspoon caraway seed and 1/2 teaspoon whole peppercorns. Grind coarsely.

Combine 1/4 teaspoon salt and mix. Scatter the spice mixture over the cabbage.

Roast in an oven at 400 ºF for about 20 minutes, until the cabbage is soft and starting to turn golden.

roasted cabbage

Mashed cauliflower

Chop a small cauliflower into pieces
Chop a potato into small pieces
Put a couple of inches of water in a deep pot. Add the potatoes to the water. Place a steaming basket on top of the potatoes and put the cauliflower in the basket. Steam for about 20 minutes.

Cauliflower in the steamer, with chopped potatoes in the water

In a small sauce pan, heat about 1 tablespoon of oil.
Add about 1 tablespoon of minced garlic or chopped garlic tops. Saute for about 5 minutes.

Garlic tops 

Add about 1 cup of almond milk and a small pinch of saffron threads and warm to infuse the flavors.

Garlic, almond milk and saffron

When the veggies are soft, drain the water. Mash the veggies with the sauce to make a creamy mashed cauliflower. Season with salt and pepper.

Ready to blend!

Ready to serve!

Pesto pasta with veggies

Heat a large pot of water
When it begins to boil, add the pasta and fresh peas
Cook for about 10 minutes, until the pasta is soft

Meanwhile, in a saute pan, heat oil and sauté 1/2 of a small onion sliced.
After the onion begins to brown, add sliced yellow squash. Be careful to cook the squash gently, not too hot, so the squash stays firm.
Add a handful of chopped walnuts. If your pesto is frozen, add it now to begin to soften it.

Drain the pasta and peas and return them to the large pot.
Add the vegetable-pesto mixture to the pasta and peas. If you are using fresh pesto, add it now.
Mix until the pesto coats everything uniformly.

In the sauté pan, heat a small portion of oil. Add the leftover steak (already cooked), chopped into bite size pieces. Portion out the pasta into the sauté pan, to heat the steak, enough for the hunter to eat.

While the steak heats, portion out the kids plates to allow the pasta to cool before it is served.

Top with crumbled feta and fresh diced tomatoes.

kids portion - no meat

Hunter's portion, in the sauté pan before toppings added

Egg and tuna salads - two for the price of one!

Prepare eggs using the hard boiled egg recipe.
In a large bowl combine:

Moist ingredients

• 1/2 diced onion
• 2 slices of a small fennel bulb, diced
• 6 chopped hard boiled eggs
• 2 tablespoons mustard (yellow or dijon)
• 2 tablespoons Miracle whip or equivalent
• 1 tablespoon capers
• 1 tablespoon sweet relish

chopped fennel

Mix well
Separate about 1/3 into another bowl
Add one can of tuna to the new bowl and mix well

Add the salad of choice to toasted or fresh bread. Top with Tabasco for the grown ups.

Tuna salad on top, egg salad on the bottom

Grown up sandwiches!

Kid sized sandwiches

Toddler serving!

Green bean and squash salad

Totally made this up - no joke!

leftover steamed green beans
2 yellow squashes, raw and shredded (with a grater)

Raw, shredded squash

Dijon mustard dressing:

1. In a medium size bowl or measuring cup, mix the following:

• 2 tbsp white wine vinegar
• 2 heaping spoonfuls of Dijon mustard
• 2 tbsp olive oil
• Slowly pour honey for about 8 seconds

chopped hard boiled egg
chopped tomato

combine and serve - it is that easy!

Green bean and squash salad

Stuffing balls with a twist

1 loaf of stale bread - preferably flavorful like multigrain or seeded, chopped into small pieces
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon salt
ground white pepper to taste
2 eggs, beaten
about 16 oz broth or onion soup
1/4 cup chopped fresh chives
1 ear of corn, cooked and kernels removed (leftovers!)
about 1/4 cup of hemp seeds (for extra nutrients)
1 onion chopped
stems of swiss chard chopped, about the same amount as the onion
4 garlic cloves smashed

soup, swiss chard, bread chopped, leftover corn, onion & garlic

saute onion and swiss chard until soft
add garlic and spices
remove from heat and cool

combine all ingredients in a large bowl and mix well
spray a baking sheet with oil
form the stuffing into balls using your hands and place on the sheet

bake at 400 F for about 20 minutes, until brown

Ready to go in the oven

Portion for the 15 month old - stuffing ball and green bean salad

Portion for the kiddos - stuffing ball, Trader Joe's fish nuggets and green bean salad

Power snack

1. Toast a piece of whole grain bread
2. Spread sunflower seed butter over the bread
3. Drizzle honey and top with slices of banana

Honey drizzled on the sunflower seed butter

Power snack ready to eat!

Basic ice tea

Green tea and sweetener

• Choose 6 bags of tea.
• Boil a small pot of water add 1/16 teaspoon of stevia (no calorie natural sweetener).
• Remove the pot of water from the stove and add the tea.
• Let the tea steep for 30 minutes to 4 hours.
• Remove the tea bags (drip but don't squeeze!)
• Pour the tea into a pitcher and fill with water. 
• Serve with ice.

Tea steeping

Ready to drink!

Raw cookie dough

2/3 cup cashews (roasted, lightly salted), blend until cashews are small dusty bits
By weight combine:

• 2 oz coconut butter
• 1.5 oz honey
• blend again until smooth
• mix in 1 cup of rolled oats
• mix in 1/4 cup of chocolate chips
• enjoy right away or roll into balls and refrigerate

And who will help me eat the cookies?

ingredients and cookie dough

Black eyed peas and collard greens

1. Using frozen black eyed peas (about 3 cups), combine with water in a large pot and bring to a gentle boil.
2. Turn the heat down and simmer for about 30 minutes.
3. Chop one bunch of collard greens into bites, about 1/2 pound including stalks
4. Chop one onion
5. Mince about 2 teaspoons of garlic
6. Heat about 2 tablespoons of olive oil in a large frying pan.
7. Gently sauté the onion and garlic. Add about 1 tablespoon of dried powdered ginger.
8. Add the collard greens and about 1 cup of vegetable broth.
9. Cook for about 20 minutes.
10. Drain the black eye peas and combine with the collard green mixture.

Add salt to taste.

Serve as is, add a splash of malt vinegar or top with rainbow chard pickled stalks and drizzle the vinegar mixture over the dish.

Rainbow chard pickled stalks

1. Chop mature rainbow chard stalks
2. Combine with:

• 1 cup white vinegar
• 1 cup white sugar
• about 1 tsp celery salt
• several seconds of sirachi sauce squeezing
• 1 onion sliced

1. Stir and refrigerate for two days. 
2. Serve as a side dish or topper for another meal (over rice perhaps)

Rainbow chard pickles

Inspired brown rice

Start with:

• 1 cup brown rice
• 2 1/ 4 cups vegetable broth
• 1/4 cup currents

Cook the rice in the broth for about 45 minutes.

In a small skillet, heat about 1 tablespoon of olive oil
Saute 1/2 of a diced yellow bell peppers and spices:

• 1 tsp ground cumin
• 1/2 tsp tumeric
• 1/2 tsp ginger
• 1 tsp crushed garlic

Stir for about a minute and remove from heat. Mix in with the rice when the rice is finished cooking.

Colorful roasted veggies

Start with:

1. Bunch of beets
2. Small fennel bulb
3. Bunch of kale
4. Olive oil

Beets, beet stems and fennel, ready to roast!

1. Chop the greens off of the beets.
2. Quarter the beets and place them on a oiled roasting pan.
3. Chop the steps off of the beet greens and sprinkle them on the roasting pan. 
4. Save the greens for another recipe
5. Slice the bottom of the fennel and discard.
6. Continue slicing from the bottom, about 1/2 inch slices until the stalks are reached. My fennel didn't have any stalks, so I was done there.
7. Add to the oiled roasting pan.

Roughly chopped kale

1. Prepare another pan with oil.
2. Roughly chop the kale and place on the pan. Spray the tops of the veggies on both pans with oil.
3. Roast at 375 ºF for about 20 minutes, turning the veggies over part way.
4. Sprinkle with sea salt and maple sugar (or another sweetener to neutralize any bitter flavors).
5. To just the kale, toss with balsamic vinegar, just enough to coat but not make a puddle in the bowl. 

Roasted kale

Roasted beets and fennel

Coleslaw

In a food processor:

1. pulse one onion until it is in small bits but not pulverized, I hit the pulse button 12 times
2. change to a shredding blade and add cabbage (1/2 head, about 400 grams) and carrots (handful of baby carrots, about 144 grams)

Onions after being pulsed in the food processor

All of the the veggies combined

In a sauce pan combine:

1. 1 cup cider vinegar
2. 1 cup white sugar

Heat until the sugar is dissolved, then add:

1. 1 teaspoon salt (or as much as gets added because your 5 year old forgot to count!)
2. 1 teaspoon mustard powder
3. 1 teaspoon celery seed

Hard worker!

1. Poor the dressing over the veggies, stir and refrigerate for about a hour.

Broccoli Rabe pasta with sun dried tomatoes

Chop sundried tomatoes (dried, not in oil or water) and cover with water, about a half of a cup combined.

Sun dried tomatoes before chopping

chopped sundried tomatoes soaking in water

Let sit while everything else is prepared.

Broccoli rabe, whole

Chop the broccoli rabe into 1 - 3 inch pieces

Broccoli rabe chopped

1. Boil water & add about 1 tsp salt (to salt the pasta)
2. Drain the sun dried tomato water into the pasta water for extra flavor, saving the tomatoes to cook in the oil (it is okay if a few escape into the pasta water!)
3. Add pasta & cook for 5 minutes
4. Add the broccoli rabe, return to a boil and continue cooking for about 5 minutes.
5. Mince garlic to make about 1 tablespoon
6. In a small sauce pan, heat olive oil, about 1/2 cup or more depending on your preference.
7. Before the oil is hot, add garlic and sun dried tomatoes  and lightly cook the garlic so that it does not turn brown.

Garlic and sun dried tomatoes in oil

1. Drain pasta and broccoli rate, combine with garlic oil.
2. Top with fresh grated parmesan cheese, hot pepper powder and cracked peppercorns. 

Broccoli rabe pasta with sun dried tomatoes

This goes nicely with a simple garden salad.

Ready to eat!

Looks good mom!

I can't wait to eat!

Simple salad: lettuce, radishes and tomatoes

Little lettuce cleaner!