2 c. chopped beet greens
1 serving rice noodles
1/2 c. plain yoghurt, whole milk variety
1/3. c shredded sharp cheddar
fresh ground pepper to taste
1 TBSP olive oil
place olive oil in pan, add beet greens, cover adn cook on medium heat stirring occasionally until beet greens wilted.
IN separate pot, boil noodles in 2 c salted water until soft, drain water and add the cheese, yogurt and pepper. Stir together until cheese is melted. Place beet greens in bowl and top with mac and cheese. Enjoy while hot.
Noodles will turn pink from the red coloring in the beets. Looks a bit like a pureed Easter basket full of peeps...
Wednesday, December 23, 2009
Pizza! This one was totally experimental but really yummy with dried fruit, goat cheese and pesto.
1 Amy's rice crust pizza with cheese
drizzle with olive oil
top with a 3.5 oz log goat cheese
sprinkle on handful of dried cranberries
place the leaves of 4 stalks of kale on top, stems and ribs removed.
spoon on about 4 TBSP of pesto over kale
bake at 350 for 15 min
drizzle with olive oil
top with a 3.5 oz log goat cheese
sprinkle on handful of dried cranberries
place the leaves of 4 stalks of kale on top, stems and ribs removed.
spoon on about 4 TBSP of pesto over kale
bake at 350 for 15 min
Hearty Winter Salad
This stuff is so good! And if it sits for a day or two, it gets even better...
1 dry pint cherry tomatoes
8 - 9 red potatoes, medium sized, cubed
1 clove garlic
grease from slow cooking 1/2 lb bacon
1/2 lb blend of Crimini and Shitake mushrooms
4 TBSP Madeira please trust me and just buy cheap Madeira - do not use 'cooking wine.' Cooking wine is a travesty.
2 TBSP pesto
1 6 oz. jar of capers
1 15 oz can garbanzo beans
1 can of black olives (6 oz of olives when drained)
1 TBSP wasabi powder
1 TBSP Better than bouillon, chicken flavor
In a 13 x 9 Pyrex, place the tomatoes, bacon fat and potato mixture under the broiler until potatoes crunchy on outside. Add pecans on top and toast under broiler for a minute.
To make this vegan, sub in 1 tsp salt into 4 TBS olive oil for bacon fat, and tsp salt, 3 TBS dry imitation chicken broth mix and 1 TBS warm water for the better than bouillon.
Melt 1 tbs butter in a skillet, add 1/2 lb Crimini and Shitake mushrooms plus 4 TBS Madeira.
stir in 2 TBS pesto plus a small jar of capers (plus caper juice). Add 1 15 oz can garbanzo beans, 1 can black olives (or green for extra acidity), plus 1 TBS Wasabi powder. Add 1 tbs better than bouillon (chicken flavor) and 1 clove of garlic very finely grated or minced. Add the tomato, pecan and potato mixture. Cook covered until heated through.
1 dry pint cherry tomatoes
8 - 9 red potatoes, medium sized, cubed
1 clove garlic
grease from slow cooking 1/2 lb bacon
1/2 lb blend of Crimini and Shitake mushrooms
4 TBSP Madeira please trust me and just buy cheap Madeira - do not use 'cooking wine.' Cooking wine is a travesty.
2 TBSP pesto
1 6 oz. jar of capers
1 15 oz can garbanzo beans
1 can of black olives (6 oz of olives when drained)
1 TBSP wasabi powder
1 TBSP Better than bouillon, chicken flavor
In a 13 x 9 Pyrex, place the tomatoes, bacon fat and potato mixture under the broiler until potatoes crunchy on outside. Add pecans on top and toast under broiler for a minute.
To make this vegan, sub in 1 tsp salt into 4 TBS olive oil for bacon fat, and tsp salt, 3 TBS dry imitation chicken broth mix and 1 TBS warm water for the better than bouillon.
Melt 1 tbs butter in a skillet, add 1/2 lb Crimini and Shitake mushrooms plus 4 TBS Madeira.
stir in 2 TBS pesto plus a small jar of capers (plus caper juice). Add 1 15 oz can garbanzo beans, 1 can black olives (or green for extra acidity), plus 1 TBS Wasabi powder. Add 1 tbs better than bouillon (chicken flavor) and 1 clove of garlic very finely grated or minced. Add the tomato, pecan and potato mixture. Cook covered until heated through.
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