Sunday, December 12, 2010

Hearty Sauteed "Salad"

This is the second recipe I created for the Winter Greens blog event hosted by Stuff I Make My Husband. I like this one a little better, as it is definitely a heartier meal, though maybe not as adventurous as my Middle Eastern Collard Wraps.

3 strips of bacon
4 mushrooms
1 bunch of collard greens
1/4c chopped onion
1/3c artichoke hearts

Cook bacon in a skillet over medium heat until crispy. Remove from pan and set aside. Leave drippings in the pan.
While the bacon is cooking, chop up the onion and mushrooms. After bacon is done cooking, add the onion to the pan with the bacon drippings. Saute for 2 minutes, then add mushrooms. Saute for about 5 more minutes.
After mushrooms and onions are done cooking, transfer to a bowl. There should still be some bacon fat left in the pan.
Tear up collard leaves a little and add to the pan, along with the artichoke hearts (I added mine whole, but you could chop them up if you wanted). Saute for about 5-6 minutes or until leaves are wilted.
While the greens are cooking, poach two eggs. The easiest way to do this is to heat some water with about 2 tbsp of added vinegar in a SMALL saucepan until boiling, then crack the eggs in the water, and turn the heat down to low and cook 1-2 minutes (depending on if you like your yolks hard or runny).
Crumble the bacon into small pieces. Add this, along with the onions and mushrooms, to the collard greens and mix thoroughly.
Spoon the greens/bacon/artichoke/onion/mushroom onto plates and top with poached eggs.
Add salt and pepper to taste.

Serves 2.

Sunday, December 5, 2010

Middle Eastern Collard Wraps

This is the first of two recipes that I created for the Winter Greens Food Blogging Event hosted by Stuff I Make My Husband. Once I make and sample both recipes, I'll decide which one I like better and that will be the one I submit.

These turned out pretty good, though I'd add a little more red pepper next time to give them a bit more of a kick. Though they are wraps, they are definitely something best eaten on a plate with a knife and fork; the "wrap" aspect is for 1) presentation and 2) adding some color and texture variation to the dish.
1lb ground beef (or lamb, if you want to be authentically Middle Eastern, but I'm a college kid on a budget)
6-8 collard green leaves
1/2c chopped onion
2 tbsp coriander
1 tbsp garam masala
1/4 tsp ground red pepper*
1/2 tsp salt
2 tbsp raisins
2 tbsp dried apricots
2 tbsp chopped almonds
1.5-2c cooked cauliflower rice

*this was how much red pepper I used; if you like your food spicy I'd add more.

In a skillet over medium heat, brown ground beef. Add coriander, garam masala, salt, red pepper, and onion. Cook until beef is done.
Meanwhile, prepare cauliflower rice. If you haven't made this before, it's relatively simple, and a recipe for it can be found in Mark Sisson's Primal Blueprint Cookbook. It's pretty much just really really finely chopped cauliflower cooked such that it has the consistency of rice. When cooking the cauliflower, add a bit of salt, coriander, and garam masala.
After the cauliflower has softened a bit, add it to the meat and onion mixture. Add raisins, almonds, and apricots, and mix thoroughly. Turn the burner down to low to keep this stuff warm while you prepare the wraps.
In a large pot, heat several cups of water. Blanch each collard leaf in the water for about 4 minutes, or just enough that it softens up a bit. Cut the more rigid part of the stem off.

Dry the leaves, and then lay one out on a plate. Place a generous serving of the meat/cauliflower mixture into each leaf, and then fold the sides in so you have a neat little wrap.
It's easiest to fold the leaves more "hot-dog" style than "hamburger" style.
This recipe makes about 6-8 servings, depending on how big your collard leaves are and how full you make them.

Wednesday, December 1, 2010

Summery Salad on a Wintery Day

It's friggin cold here. Especially at night. To momentarily forget about just how cold it is right now, I whipped up a summery salad.
1 wild-caught tuna filet
A couple handfuls of baby greens
1 ring of red onion, sliced
1/4 yellow pepper, chopped
1 small avocado
1/4c pomegranate seeds
2 tbsp chopped cashews
1 tbsp coconut oil
1 tsp lemon pepper seasoning
1 tbsp EVOO
1 tbsp apple cider vinegar

1. Heat coconut oil in a skillet over medium heat. Add tuna filet, sprinkle with lemon pepper seasoning. Cook ~4-5 minutes on each side)
2. Prepare salad by washing greens and arranging on a plate, then top with bell pepper, onion, pomegranate, cashew.
3. Slice avocado into chunks and add that to the salad.
4. Drizzle salad with EVOO and apple cider vinegar
5. Chill tuna for ~5 min in freezer; serve on top of salad.