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Delish.

Hey guys! Before you write me off as a freakish health nut (which regularly happens at work when I open my lunch bag), try this. It is easy and oh-so-scrumptious. I made it for the first time this week and within 5 minutes had eaten nearly an entire head (bunch?) of kale. It was intense. We’re talking like, dilated pupils, salivating, sitting in the corner munching on my hoarded kale, ready to fight anyone who would dare to challenge me. Dangerous stuff…beware.

Easy instructions:

Heat oven to 350º. Wash kale. Tear leaves off the center stem. Place them on parchment paper on baking sheet. (You could probably just put them straight on a greased baking sheet too). Spray lightly with cooking spray. I also drizzled on some sesame oil. Sprinkle on salt and any other seasoning you’d like (I’m thinking garlic or rosemary would be good – I just did plain salt). Roast in oven for 15-20 minutes or until slightly browned and crispy. Devour.

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I got this recipe from my mom, I think she adapted it from some South Beach Diet recipe.

 

 

 

 

 

 

 

 

  • 1 spaghetti squash
  • 1 can of diced tomatoes, drained (I will try with fresh tomatoes in the summer, but canned will have to do for now)
  • 1 or 2 onions
  • basil, oregano, salt, pepper to taste
  • 2-3 cloves of garlic
  • olive oil
  • Parmesan cheese

Cook spaghetti squash in oven or microwave.  (I cooked it in microwave by cutting in half and placing cut side down in glass dish with a little water in the bottom, then covering with plastic wrap.  I did the halves separately and cooked each for 10 minutes.)  While cooking the squash, dice the onion and saute in olive oil in large skillet until soft.  Add minced garlic and cook a few more minutes.  Add tomatoes and cook until warm.  Scoop seeds from squash and discard.  Scoop out contents of squash and add to pan, then saute for 10 minutes or so.  Top with Parmesan cheese.  This makes a pretty large amount, I’m wishing I only used one half and saved the other half for a different recipe.

So sweet and delicious.

5 sweet potatoes
1/4 cup water
2-3 T OJ concentrate
1/3 cup brown sugar
1 T butter
1 t lemon zest

Leaving the sweet potatoes whole, put them in a pot of water and boil them until soft. Let cool until you can handle them and take the peels off. Slice them into 1 to 1 1/2 inch slices and put in a greased 9×13 casserole dish.

Cook the water, OJ concentrate, sugar, and butter until boiling. Turn off heat and stir in zest. Pour evenly over potatoes. Bake at 350 for about 40 minutes, basting the potatoes once or twice with the pan juices. When they are nicely caramelized, they are done. Serve immediately.

I’ve been looking for a light, moist cornbread, and this one worked!  It does have a lot of sugar, but you could probably omit some of that.

1 c. flour

1 c. cornmeal

2/3 c. sugar

1 tsp. salt

3 1/2 tsp. baking powder

1 egg

1 c. milk

1/3 c. oil

1. Preheat oven to 400 degrees.  Lightly grease a 9 inch round cake pan or square baking dish.

2. Combine flour, cornmeal, sugar, salt and baking powder.  Stir in egg, milk, and vegetable oil until well combined.  Pour batter into prepared pan.

3. Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted comes out clean.

Thank you, allrecipes.com!

Sorry it’s a little blurry – we also made this on our honeymoon.  It’s really easy and nice and tart.

1 pound red potatoes

1/4 c. sour cream

2 T fresh lemon juice

4 stalks of celery

2 T chopped fresh chives

1. Bring potatoes to a boil in pot with water and add 2 teaspoons of salt.  Reduce heat and simmer until tender, 12 to 15 minutes.  Drain, run under cold water to cool, and cut into chunks.

2. In a medium bowl, whisk together sour cream, lemon juice, 3/4 teaspoon of salt and 1/4 tsp. pepper.  Add the potatoes, celery, and chives and toss to combine.

Done!

Recipe from Mom Baer.

6 large potatoes
salt
pepper
2 T butter, melted (more is even better)
parsley flakes

Scrub the potatoes and cook them in a large pot of water until tender (leave them whole). When soft, drain and plunge into cold water until you can handle them. Peel them (the peels kind of slide off). Chill completely in the fridge.

When cold, grate one potato into the bottom of a greased casserole dish. Spread it out and sprinkle with salt and pepper. Repeat these layers with the remaining potatoes. Drizzle with the butter, sprinkle with parsley, and bake at 350 until slightly crispy around the edges, maybe 30 or 40 minutes. Serve immediately.

Yield: 6 to 8 servings

I love this recipe because you can cook the potatoes ahead of time and then quickly assemble it before baking. Or, you can even assemble it and refrigerate until you need it.

5 cups finely chopped cabbage
1 red pepper, diced small
1 small carrot, shredded
1/2 cup diced celery
2 T minced onion
1/2 t salt
1/4 cup water
1/2 cup cider vinegar
3/4 cup sugar
1 t celery seed
1/4 t dry mustard

In a large bowl, stir together the veggies and salt. Let sit while you cook the remaining ingredients in a small sauce pan. Boil them for 1 minute and then let cool to room temperature before mixing with the veggies. Refrigerate for at least a few hours, a whole day is best, before serving.

These are butternut squash babes.

Wash them and cut off their tops.

After cutting them in half from top to bottom, scoop out the seeds into your son's bowl of uneaten oatmeal. This is good chicken food. You could also roast the seeds. I wasn't hungry for pumpkin seeds yesterday.

Place them cut side down on a cookie sheet (with sides) or a baking dish. Bake at 375 for 45 minutes to an hour or until they are very soft when poked with a fork.

10 minutes after oven removal, there's a good chance your squash will collapse.

When cool enough to handle, scoop out the flesh.

Puree until very smooth with the appliance of your choice...food processor, stick blender, or regular blender.

A note – from these two rather small squashes, I got about 3 cups of puree.

This here is a quart jar. Brad ate it in two sittings. I had to wrestle the jar from him to get this picture. If you hate cranberry relish, try this stuff. Most people like it!

1 pkg fresh or frozen cranberries (12 ounces)

1/2 cup water

2/3 cup sugar

1 3-ounce package flavored jello (cranberry, strawberry, cherry, raspberry)

2 apples

2 oranges

1 cup crushed pineapple (not drained)

Thaw cranberries if frozen. Chop them in a food processor until they are tiny pieces (you don’t want them completely pureed). Transfer to a sauce pan and add the water. Bring to a full boil, stirring occasionally. Remove from heat and stir in the sugar and jello until dissolved.

Meanwhile, core the apples and remove half of the peels. Chop in food processor. Again, don’t puree them. Do the same with the oranges except remove 3/4 of the peel. Stir the apples, oranges and pineapple into the cooked cranberries. Chill in fridge at least a full day before serving.

Yield: 5 or 6 cups. Recipe from Mom Baer.

1. Preheat the oven to 450 degrees.

2. Cut cabbage into wedges.

3. Brush olive oil and whatever seasonings you wish over each side.

4. Oven time 20-30 minutes depending on quantity and oven.

Seriously delicious.

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Idea/Recipe obtained from my very Greek ex coworker.