Category Archives: Vegetables

Apple Cheddar Grilled Cheese

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So Fridays have switched from “whatever” night to “sandwich” night. Partly because I love sandwiches, and partly because Saturdays and Sundays are also “whatever” days. So tonight I made an apple and cheddar grilled cheese sandwich with a side of kale, apple and onion salad.

So, for the bread Husband decided he would make some home made quick bread. He makes really good bread. However this bread, while tasty, didn’t rise very high. Maybe an inch and a half?  This made for very tricky sandwich art. Especially when it came to flipping it. So my suggestion is to get nice wide bread. Home made is wonderful, just… wide.

Apple Cheddar Grilled Cheese

Ingredients:

  • 1/2 onion, thinly sliced into rings
  • 1 tbsp olive oil
  • 4 slices good bread of your choice (the lady I got this recipe from suggest sourdough, tho I used Husbands home made whole grain, and it tasted wonderful)
  • 4 slices cheddar cheese
  • 1 Fuji apple, thinly sliced
  • mustard of your choice

Directions:

  1. Heat the olive oil in a small skillet over medium. Add the onion and cook, stirring occasionally, for about 15 minutes (or until very soft).
  2. Spread the mustard on one piece of bread and top with cheese, apples, and shallots. Top with another piece of bread.
  3. Cook in a skillet with a little melted butter until the cheese is melted and the bread is golden and crisp.
    (I cook mine in a dry pan on medium heat. Cuts a few extra calories and keeps the bread from getting soggy. However, either way works wonderfully)
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Spinach and Artichoke Grilled Cheese

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Friday night is “whatever” night. It’s my one week night that I get to cook whatever I want! Weekends are also whatever nights, but often Stephan isn’t home so I eat raw kale, or just have a late lunch and skip dinner, and when he is home he sometimes  likes to cook.

So, I love spinach and avocado dip (I don’t eat it often because it’s all cheesy and wonderful and fattening), and both Husband and I love grilled cheese. It’s our favourite comfort food. So I did another gourmet grilled cheese tonight, this time mixing the dip and the sandwich!

I found this on Pinterest, but the recipe is from a site called A Couple Cooks

Spinach and Artichoke Grilled Cheese

Ingredients:

  • Fresh spinach – enough for about 3 cups chopped
  • Canned artichoke hearts – about 6 oz
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 2 tablespoons sour cream
  • 1 cup shredded cheese (I used mozzarella)
  • 4 pieces bread
  • Kosher salt
  • Butter or more olive oil
Directions:
    1. Dice the 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.
    2. Heat about 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinach and a pinch of kosher salt, and saute for a few minutes until just limp. Add the artichokes and saute for another minute or so, until heated through. Drain off any liquid from the pan. Stir in 2 tablespoons sour cream and another pinch of kosher salt.
    3. Spread butter (or olive oil) on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread someshredded cheese, the spinach artichoke filling, some more cheese (1/2 cup cheese per sandwich), and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.
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Kale Fried Rice

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So, I have made a weekly dinner schedule. You know, to help me keep things a bit more organized, make grocery shopping easier, and because husband likes schedules. Nothing too strict, but a nice guideline. Thursday is rice night. Any meal involving rice as the main dish. So, to continue with my 5-days-a-week (or so) of kale kick, tonight we had Kale Fried rice. It was quite good. Husband loved it, I liked it. I will be making this again, but not every week. I got this from a site I discovered today called Erin’s Food Files.

Kale Fried Rice

Ingredients:

1/2 lb  kale, thick stems discarded
1-1/2 tbsp vegetable oil
2 cloves garlic, peeled & finely minced
3 scallions, trimmed, thinly sliced on diagonal (if you don’t have scallions, an onion will work)
2-1/2 cups cooked brown rice
1 Tbsp soy sauce (So I have this great citrus soy sauce, which goes great with the kale, since kale just begs for citrus! If you are using regular soy sauce, add a generous spritz of lemon juice)

Directions:

  1. Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for 7 minutes
  2. Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and scallions. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add the soy sauce and cook for 30 seconds more.
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Sweet Pepper and Kale Pasta

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Yep, another kale recipe! I found this recipe on Allrecipes.com while searching for new and different kale recipes. Husband LOVES pasta (seriously, he would eat it for every single meal and be perfectly happy), so mixing kale and pasta is a great way to eat more kale and also make Husband very happy (tho he does like kale, just not as much as pasta). As always, my recipe was slightly altered. Also it served 2 very hungry people, or 4 people with normal appetites.

Sweet Pepper and Kale Pasta

Ingredients:

  • 1 (8 ounce) package uncooked farfalle (bow tie) pasta
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 cup roughly chopped kale
  • 4 cloves garlic, chopped
  • 1 can diced tomatoes (or fresh, if you have them!)
  • 1 pinch dried basil
  • salt and ground black pepper to taste
  • 8 ounces feta cheese, crumbled

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale, tomatoes and garlic. Season with basil, salt and black pepper. Cook until vegetables are tender. (as always with kale, don’t cook until it’s pea-green and mushy. That makes it quite gross)
  3. In a large bowl, or the pasta  pot, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

Blackberry Lemon Parmesan Kale Salad

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There are a lot of wonderful ways to prepare kale. I usually saute it with onions and garlic, but tonight I thought I’d try something a little different. I like raw kale, so I found a recipe for a Lemon Parmesan kale salad. So, I tossed in some blackberries and tada! It was excellent.

Blackberry Lemon Parmesan Kale Salad

Ingredients:

  • 3 cups chopped fresh kale
  • 1 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1/2 tsp. dried thyme
  • pinch of salt and freshly-ground black pepper
  • 1/4 cup freshly-grated Parmesan
  • a handful of blackberries (as many as you’d like)
Directions:
In a large bowl, whisk together olive oil, lemon juice, thyme, salt and pepper.  Add kale, blackberries and Parmesan, and toss until the kale is evenly coated.  Serve immediately.
Yum!

Roasted Tomato Soup

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So Husband and I love a simple dinner of grilled cheese and tomato soup. So today I decided I wanted to make a “gourmet” dinner. So what better than a gourmet favourite? This is the soup that went along with our Gourmet Grilled Cheese.

I followed the original recipe to the letter, but next time I would up the ratio of tomatoes to onion. Anyhow, here is my altered recipe (with already raised tomato/onion ratio).

 

Roasted Tomato Soup

Ingredients:

  • 2 pounds fresh tomatoes
  • 4 garlic cloves (skin on)
  • 2 small Vidalia onions, cut in half (or 1 regular onion)
  • 2 tbs olive oil
  • 2 teaspoons dried basi
  • 2-4 cups water (depending on how thin/thick you like your soup)
  • Salt and pepper to taste

Directions:

  1. Slice the tomatoes in halves and place them on a baking sheet. Drizzle with 1 tablespoon olive oil.
  2. Place the garlic cloves and onion halves on a separate baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper.
  3. Place both baking sheets in the oven and roast the vegetables until soft, about 20 minutes.
    Remove from the oven and let cool.
  4. Peel the skin off the garlic cloves and place with the rest of the vegetables, in a food processor. Add about 2 cups of water and puree until smooth. Add more water to reach your preferred consistency. Adjust the seasoning with salt and pepper if desired.

If you, like me are trying to get other things made at the same time, pour the soup in a pot, turn the  burner on low and let it sit until you’re ready

Simple Italian Salad

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Tonight husband and I are having a “gourmet comfort food” night. So since our main dish is a Brie and Fig grilled cheese sandwich with a side of scratch tomato soup, we needed something healthy. And  simple. So here is my basic but tasty Italian Salad

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Simple Italian Salad

4 servings

Ingredients:

  • 8 leaves of Romaine lettuce
  • 3/4 of a red bell pepper
  • 3/4 of a  cucumber
  • 1 large carrot, peeled into ribbons (use your potato peeler. Works perfectly)
  • 1 can black olives (or calamata olives, if you prefer)

Directions:

  • chop the lettuce into bite sized pieces
  • chop other ingredients into desired sized pieces
  • mix in a bowl

I topped  this off with some red wine vinegar, but you can use any dressing you want. Also, cheese would be grand wit h this, but considering all the wonderful but super unhealthy cheese that’s comprising our main dish, I skipped it in the salad. Enjoy!