Tag Archives: vegetarian

Kale, Squash and Cranberry Saute (Gluten Free, Refined Sugar Free)

Kale Squash and Cranberry Saute from https://jenfongeats.wordpress.comI try to eat vegetables at every meal, in order to get 7-9 servings of vegetables a day. I’ve found it’s done dramatic things for my health and waistline. When it was summer, it was easy to find a variety of vegetables at the Farmer’s Market. But now that it’s winter, my options that are organic and not imported are a lot fewer. So I’ve been doing a lot of winter squash and kale.

I’ve been on a big kale and butternut squash kick recently. I eat both nearly every day in a variety of ways. Green smoothies, soup, stir fries, you name it. But one of my absolute favorite ways to enjoy both is in this hearty dish that I make for breakfast a few times per week.

This dish also uses cranberries, which I stock up on during the holidays and keep in the freezer. I love the way the cranberries in this dish complement the earthy flavors. So often we think of cranberry as sweet, since we typically add so much sugar to them. But in this dish the tangy, sour flavor of the cranberry adds a lot.

I hope you enjoy this healthy dish as much as I do!

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Kale, Squash and Cranberry Saute

Ingredients:

  • 2 Tbsp coconut oil
  • 1 slice nitrite-free bacon, sliced into small pieces
  • 1/4 onion, chopped
  • 4-5 leaves kale, washed and trimmed from stems, chopped into bite-sized pieces
  • 1 cup roasted butternut squash, cut into bite-sized pieces (I typically prepare a whole squash, and keep the cooked cubes in the freezer)
  • 2 Tbsp fresh whole cranberries (unsweetened), chopped
  • 1/2 cup broth (chicken or vegetable) Note: Can also use water
  • Salt
  • Pepper
  • 2 Tbsp pumpkin seeds (pepitas)
  • 1-2 eggs

Here’s What To Do:

  1. In a large frying pan, melt coconut oil. 
  2. Add chopped bacon and onion, and saute for 5 minutes over medium heat.
  3. Add kale, butternut squash, cranberries, broth, salt and pepper, and saute for 5-7 minutes or until kale reaches desired tenderness.
  4. Toss in pumpkin seeds, and stir fry for 1 more minute.
  5. Put on a plate.
  6. Wipe out saucepan, and then cook 1-2 fried eggs.
  7. Serve eggs over kale saute.

What’s your favorite way to serve kale and squash?

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Roasted Beets and Beet Greens with Dates and Goat Cheese Recipe (Paleo, Vegetarian, Gluten Free)

Do you have a vegetable you’re afraid of? Something you had an unfortunate experience with early on that completely turned you off to the whole institution? There are only a select few like that for me, and beets were near the top of the list.

If memory serves, I’m fairly certain the beets I was exposed to were pickled beets out of a can. I loathed them.

But recently I’ve been seeing more and more recipes with beets, and the nutritional benefits are huge. And I do believe that any vegetable can taste good if cooked properly. So I decided this weekend to pick up a bunch of organic beets, and give it a go.

Beets and their greens

I scrubbed them clean, cut off the greens (and reserved them in a glass of water), and cut them down to a relatively uniform size.

Next I put them in a foil pack with some olive oil, salt and pepper.

I sealed up the edges of the foil and roasted them in a 375 degree F oven for about 45 minutes. Basically, you roast them until you can easily spear them with a fork.

Once they’re done, let them cool enough to handle and then slide the skins off. I didn’t take a picture of this step (because my hands were full of purple beet juice!)

When you’re done, you’ll have a lovely plate of roasted beets. You can eat them like this, or use them in recipes like the Roasted Beets and Beet Greens with Dates and Goat Cheese recipe I’m sharing with you today.

Roasted Beets and Beet Greens with Dates and Goat Cheese
Serves 2 as a side dish

Ingredients

  • Olive oil
  • 1 sliced onion
  • 2 roasted beets, sliced
  • 1 bunch beet greens, stemmed and chopped into 3-inch pieces
  • 8 dates, sliced
  • Salt & Pepper, to taste
  • 1 oz goat cheese

Here’s What To Do:

  1. Heat some olive oil over low heat in a frying pan. Add the sliced onion and saute about 5 minutes until carmelized and soft.
  2. Add the roasted beet slices, beet greens, and sliced dates, and cook until greens are wilted.
  3. Add salt & pepper to taste.
  4. Remove from heat and add goat cheese. Stir gently.
  5. Serve.

The Verdict: This was a lovely dish that convinced even this non-beet eater that beets can taste good. I think the sweetness of the dates and carmelized onions worked perfectly with the beets and greens, and the goat cheese added a perfect note to the overall dish. Thanks to this, I would make beets again!

What’s your favorite way to enjoy beets? Would love to learn about your favorite recipes in the comments below!

Sweet Potato Black Bean Hash (vegetarian, gluten free)

Canned corned beef hash…Yuck!

When I think of the word “hash” I hearken back to pink stuff that came out of a can with teeny tiny cubes of what I think were potatoes that my mother used to serve with eggs. Yeah…this isn’t that.

I love sweet potatoes. They’re delicious all by themselves. But they are also fantastic as a base for this delicious breakfast dish (that actually could be served at any time of day.)

I also have a bit of a problem when it comes to black beans. We buy cans of black beans by the case (yes I know I could do it with dry beans in my crockpot, but I haven’t gotten myself together enough to do that and properly store them.) I love that they are an amazing protein source that all of my kids will eat and be happy about it.

So it was a natural thing to bring sweet potatoes and black beans together for this dish. Then in keeping with my desire to add as many veggies to each dish as possible I threw some more in. The result was an absolutely beautiful (and totally delicious) hash that I think you’ll love. Enjoy!

Sweet Potato Black Bean Hash
Serves 1-2

Ingredients:

  • 1-2 Tbsp coconut oil
  • 1/2 green bell pepper, chopped
  • 1/4 onion, chopped
  • 1 baked sweet potato, peeled and cubed
  • 1 cup black beans, drained and rinsed
  • 1/2 cup torn baby spinach leaves
  • 1 Tbsp pepitas (shelled pumpkin seeds)

Here’s What To Do:

  1. Melt the coconut oil over medium heat in a large frying pan.
  2. Add the chopped onion and bell pepper. Cook and stir over medium heat for about 5 minutes, or until fairly soft.
  3. Add the cubed sweet potato to the pan, and cook 2 minutes.
  4. Add the black beans to the pan, and cook 2 minutes more.
  5. Turn off the heat, and add the spinach leaves. Stir until JUST wilted.
  6. Place on plate, and sprinkle with pepitas.
  7. If desired, top with a fried egg.