There aren’t that many people out there that love collard greens, kale, swiss chard or other leafy greens. Maybe there are, but honestly I don’t know many. Many people do love greens when they don’t know they are eating them or when they are covered in swiss cheese and baked until perfection with a layer of panko bread crumbs and parmesan cheese. Yum, yum! This recipe I found in the December ’12 edition of Bon Appetit. It was a total winner in my book and others really enjoyed it as well when we took it to a friends’ gathering. You will have no idea you are eating kale and collard greens – that’s the best part! The richness of the recipe helps to disguise the bitter taste these greens can sometimes have and instead gives a strong flavor of creamy swiss cheese. If I haven’t convinced you yet, there’s a problem…
Tag Archives: sides
I have been a fan of hummus for a long, long time it seems now. Each day at work around 10AM, I get out my carrot sticks and hummus and start chomping away. I swear, my coworkers must think I come from the rabbit family. One time, after I left a voicemail for a consumer and thought I hung up, only to find I was still on the line chomping away on my 17 carrot sticks. I’m sure the person who received that voicemail was a bit confused. Whoops! Well to make the tzatziki sauce you only need a few fresh ingredients…
Serving size: small 6 ounce bowl
- 1 – 6 oz – plain low fat Greek yogurt
- 2 Tbsp fresh dill, chopped
- 1 small cucumber, skin shaved, diced into small pieces
- 1 clove garlic, minced
- 1 tsp olive oil
- 1/2 tsp sugar
- salt, pepper
- In bowl, mix together all ingredients except sugar, salt, pepper.
- Season according to taste with sugar, salt, pepper.
- ENJOY with vegetables, chips, pita bread, gyros, salad and much, much more!
When I made this recipe, it was a small serving size because of using an individual sized Chobani plain yogurt. If you were interested in making a larger batch, I would double the ingredients. That way you could take it to a party or use for a number of people for dinner. Again, this was the perfect size for me because I have been eating it as a snack and also used it on top of a bed of spinach with grilled shrimp for lunch.
If you have been on pinterest in the last few months, I am sure you have seen the potatoes that looked almost crushed. Something like this…
They come from The Pioneer Woman and I have been itching to make them. I like potatoes, but with Joe and his diabetes, we don’t eat them too often because of his carbohydrate intake. Well, I made these crushed potatoes as a side dish to go along with some fish and decided to also make a sauce to top off the potatoes and fish. I had a bag of spinach that was looking questionable and figured it needed to be used before going to the wayside. I remembered making the zucchini soup a week ago and wanted to somewhat use that as the reference for my sauce. I placed all the magic ingredients into the blender and yes something magical was created. I like how when you put things into the food processor/blend you have to sometimes cross your fingers because you never know what you are going to get. I have had it before where I place all these yummy ingredients into the food processor, only to realize I don’t know what the heck came out of it after being blended together? Read on for the recipe…
Crushed Potatoes with Drizzled Zucchini & Spinach Sauce
Serving: 6 side dishes
- 6 small/medium red skinned potatoes
- 2 to 3 Tbsp olive oil
- 1/4 cup parmesan cheese
- 2 medium zucchini, chopped
- 3/4 cup to 1 cup vegetable broth
- 2 cloves garlic, minced
- 1 small shallot, diced
- 1 package – 6 oz spinach
- 2 Tbsp tahini
- dash of paprika, oregano/parsley, nutritional yeast (optional), salt and pepper
- In large pot, boil potatoes (skin on) until soft, 30 to 40 minutes.
- Place softened potatoes on greased cookie sheet and with fork, smash in center – causing potatoes to split apart.
- Drizzle with olive oil, parmesan cheese, salt and pepper.
- Bake 15 minutes or until golden brown at 375F.
- In saute pan, place zucchini, vegetable broth, garlic and shallots on medium heat, cook until tender 10 minutes.
- Add spinach to pan and allow to wilt down.
- In blender place zucchini mixture, tahini and seasonings.
- Mix together until well combined.
- Drizzle over potatoes.