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Written by Lyn
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Monday, 04 January 2010 |
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Kale is one of those foods that is unbelievably good for you - but what do you do with it? Here is a simple preparation that brings out kale's nice subtle flavor. 1 Lb Kale - rinsed and thick stems removed
1 Shallot sliced
3 - 4 Garlic cloves halved or crushed
1 Cup water
1/4 Cup Sherry vinegar
2 Tbsp Whole peppercorn Place in a large pot the water, vinegar, shallot, garlic and peppercorn. Place the kale in a steamer insert and place in the pot. Lid and bring to boiling. Once the water is boiling, turn down the heat to low and allow to steam for 5 - 6 minutes. If you like, serve with a little butter and fresh pepper on top. Serves 4. Sodium Content: 43mg
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Last Updated ( Monday, 04 January 2010 )
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Written by Lyn
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Monday, 28 December 2009 |
1/2 Small Eggplant diced (Don't worry about peeling it)
1/2 Onion chopped
Handful pine nuts
4 1/3 inch thick slices of fresh mozzarella
8 sheets of defrosted phylo dough
1/8 tsp Thyme
1/8 tsp Oregano
Black pepper to taste
1/3 Cup Dry sherry (optional)
3 tbsp Butter, melted
1 tbsp olive oil
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Last Updated ( Monday, 04 January 2010 )
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Read more...
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Written by Lyn
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Friday, 25 December 2009 |
1 Lb Peeled Baby Carrots
1 Shallot Thiny Sliced & Diced
1/3 Cup Crushed Walnuts
1/3 Cup Dried Cranberries
2 Tbsp Sesame Oil
1/2 Cup Lite Syrup Heat the oil in a pot and saute the shallot until lightly softened. Add the carrots, stir to coat. Add the cranberries and walnuts, give it a stir and then pour in the syrup. Turn the heat down to medium and place a lid on the pot. Allow the carrots to cook for approximately 45 minutes stirring only occasionally (if the heat is not to high the syrup will liquify and should not stick to the pot.) Serves 4. Sodium Content: 75mg
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Last Updated ( Friday, 25 December 2009 )
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