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
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)
- Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for 7 minutes
- 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.
So I haven’t posted on here in a while. But I have been cooking! My husband gets home from work at midnight, so because he works so hard, I have dinner ready for him. Last night I made a chicken stiry-fry that he loved (even tho it had veggies in it!)
1 chicken breast
1/4 or so cup soy sauce
5 cloves garlic, chopped
1/2 tbs chopped ginger
frozen broccoli (as much as you’d like)
frozen green beans (” “)
frozen peas (” “)
1 carrot, chopped
Early in the day (at least 3 hours early) put the soy sauce, 3 cloves of garlic, ginger, honey and chicken breast in a gallon size zip-loc bag and put in the fridge.
Later… put olive oil in a skillet and turn the burner on med-high. Chop the chicken into strips or squares or whatever you’d like. Put the other 2 cloves of garlic, carrot, and chicken in the skillet. Add the broccoli, green beans, and peas. If you’d like, you can add the remainder of the marinade, but be warned, it will be a bit soggier, but super tasty! Anyhow, keep all the food moving so as it won’t burn. Take it off the burner and serve as soon as the veggies are cooked thru, and the chicken is white all the way thru.
I served this mix over brown rice. Husband went crazy over it! Enjoy! =]
I know it sounds a little weird, but this is an absolutely AMAZING recipe! Husband isn”t a fan of bean burritos, but he went crazy over this. Even took it to work the next day. Good for him, but sad for me, because I didn’t get to eat the rest of it ^_^
I got this recipe off a blog called Poor Girl Eats Well. There’s a link on my sidebar. She has an awesome blog about wonderful food for not much money. Husband loves when I cook from this site. For both reasons.
Butternut Squash and Black Bean Burrito
- 3-4 whole wheat flour tortillas
- 1 1-lb. butternut squash, diced into 1” cubes (I cut my squash in half and used that. Also, now I have another meal just ready to be made)
- 1 can black beans, rinsed & drained
- 1 c fresh spinach, coarsely chopped
- 1/4 c diced yellow or red onion
- 2 T olive oil, divided
- 1/2 t salt, divided
- 1/4 t sugar
- Freshly ground pepper to taste
- 2 t minced garlic
- 1/4 t ground cumin
- 1/8 t cayenne pepper (optional)
- Salsa, sour cream and other burrito fixings of your choice
- Preheat the oven to 400°. In a medium bowl toss together the squash, 1 tablespoon of olive oil, 1/4 teaspoon of salt, sugar and ground black pepper until the squash is evenly coated. Spread onto a foil lined baking sheet and roast for about 20 minutes, until the squash is tender and lightly browned. Set aside.
- Heat the remaining tablespoon of olive oil and the garlic in a large skillet over medium heat. Add the onions and sauté for about 2 minutes or until they begin to soften. Next, add the drained black beans and cook for 3-4 minutes, stirring gently. Finally, add the roasted squash and cook for another 2-3 minutes, or until everything is completely heated through.
- Now just put your burrito together, and enjoy!
I love Poppers. I look forward to them whenever I eat out. So last year I decided to try making them myself. They turned out really well, so I shall share it with you!
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 1/4 cup mayonnaise
- 15 fresh jalapeno peppers, halved lengthwise and seeded
- 2 eggs, beaten
- 1/2 tablespoon milk
- 1 1/2 cups crushed corn flake cereal
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
- In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
- Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
- Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
- Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.