Sautéed Parmesan Kale

Stupidly good. And healthy to boot! This simple dish has become one of my go-to meals over the last few weeks. It's so easy to throw together, is quick, healthy, and can be eaten alone or with a grain mixed in (I've used brown rice and quinoa so far). It would also be delicious in a grilled cheese sandwich. I love it so much that I've eaten it for two meals in a row a few times. It is possible that not to long from now, I will have eaten my own weight in kale.

And I'm ok with that. See, kale has intimidated me for a long time. I just didn't know what to do with it. There it was, all....leafy. Leafy and expectant, as if I knew how to turn it into something delicious. Well, I didn't. So I avoided it. Even though I knew how healthy it is, and had heard all the promises about how kale is basically the answer to all life's problems. I still avoided it.

And then one day, at the grocery store, there it was again. This time, in the frozen aisle. And I picked up a bag and decided that I would make kale.

And I did! This recipe is so easy, and I especially love it for the fact that this Vegan Parmesan Cheese is the closest thing to real parmesan cheese I've tasted in a while. The best part is that it's foolproof! Everything can be adjusted to your own taste. This takes 6 - 9 minutes tops to make, and can be a side dish or a main dish - it just depends on how big a bucket of kale you're in the mood for.

Sautéed Parmesan Kale
Makes 1 serving

Cooking spray
1 cup frozen kale
2 - 3 tbsp. minced onion (to your own taste)
1/4 - 1/2 tsp. garlic powder (to your own taste)
1/8 - 1/4 tsp. chipotle powder (or substitute another chili powder or red pepper flakes)
Salt and pepper to taste
2 - 4 tbsp. Vegan Parmesan Topping

Coat a skillet well with cooking spray. Combine the kale, onion, garlic powder, and chipotle powder, spray well with cooking spray, and sautee over medium heat until the minced onion is slightly browned. Continue cooking for another few minutes and then salt and pepper to taste. Stir in the vegan parmesan topping and serve immediately.

**Ideas for other ways to use this recipe:

• Combine the sauteed kale and parmesan with cooked quinoa for a lovely pilaf.
• Add a layer of this to a grilled cheese sandwich (using Daiya cheese wedges).
• Serve as a side dish with scrambled eggs and toast.

Noodle Omelette

Has anyone perfected the amount of noodles to make for one serving?  I often add just a few too many to the pot by mistake and end up with a little container with the unused ones sitting in my fridge.  They sit there, plain, sauceless, and sadly forgotten.  Too few in number to be a full serving of pasta, but too many to throw away.

The other day, determined not to let them go to waste, I got a little experimental.  I tossed them in a bowl, added an egg, some frozen kale, and Daiya cheese.  I crossed my fingers and poured it all into a hot skillet, forming it into a pancake-like omelette.  And what resulted was pretty delicious, I have to say.  It was so simple to make and accomplished simultaneous goals of using up leftovers (thus avoiding the guilt of throwing food away) and having a meal on the table quickly (it took me all of 5 minutes from start to finish).  So if you're like me and have some leftover noodles taunting you from the fridge, give this a try!

Noodle Omelette
Makes 1

1/3 - 1/2 cup cooked brown rice noodles
1 egg
1/4 cup frozen kale or spinach
2 -3 tbsp. soy creamer
1/4 cup Daiya Vegan Cheese
Salt and Pepper

Spray a nonstick skillet with cooking spray and preheat over medium heat.  Combine all ingredients in a bowl.  Pour into the skillet and cook for 2 - 4 minutes, or until the omelette is set.  Flip it over carefully and continue to cook until the egg is cooked through.  Serve with a fresh salad or on its own.

Spring Greens with Fried Egg and Herbed Rice

This is my first post on a food blog, ever. I started this blog after being put on a gluten-free diet by my doctor;  I had already given up most dairy several months before. I typically get a pitying look when I tell people about this, but it really isn't as bad as people think. I can still have lots of delicious meals, and now I feel good after eating them. And this is a way for me to chronicle the successful meals and share the recipes with others, since I have already benefited so much from the ideas and blogs of other the other geniuses at work in the gluten-free community.

My friend Lisa came over last night, and because we were a little pressed for time, we decided to throw something quick and easy together for dinner. It turned out to be fantastic! She brought some bok choy, and I had kale from the farmer's market, so we turned it into a layered assemblage of ingredients (which makes any food look fancier). I loved the contrasting flavors of this simple meal, and it was so easy to put together that I'm sure I'll be eating this again soon.




Sautéed Bok Choy and Kale with Fried Egg and Herbed Rice

3/4 cup Jasmine rice (or your favorite rice)
Fresh chives, oregano, and thyme
2-3 tbsp. olive oil, divided
2-4 cloves garlic
1/2 cup vegetable or chicken broth
2-3 cups kale
2-3 cups bok choy
2 large eggs
Salt and Pepper
1-2 hot chilies (optional)

Cook the rice according to the directions (we used about 3/4 cup of dry Jasmine rice and had more than enough for the two of us). When the rice is completely steamed, add fresh chopped herbs (thyme, oregano, basil, chives), salt, and pepper to taste. Remove from heat and replace lid until ready to serve.

Wash bok choy and kale, and chop off any rough ends of the stems. Heat approx. 1-2 tbsp. olive oil with 2 - 4 cloves garlic in a large pan or pot, depending on your taste. Place whole or chopped bok choy and kale in the pan, sauté for about 5 minutes, and add 1/2 cup vegetable or chicken broth. Cover and cook on medium-high until the broth starts to bubble, then reduce heat to medium-low, cover, and let steam for about 10-12 minutes until the greens are wilted and bright green. Add salt and pepper to taste. You can add one or two hot chilies or a dash of crushed red pepper to the broth while it is cooking if you would like this to be a little spicier. However, these greens are pretty delicious on their own, and you don't want to eclipse their natural flavors too much.

When the bok choy and kale are almost done, begin to heat another frying pan to low-medium heat and coat with cooking spray or olive oil. Salt and pepper the bottom of the pan if desired, then crack two eggs into the pan and fry until the whites are cooked and the yolk is still soft and runny.

Place a bed of rice on your plate, then add a heaping of the kale and bok choy, and finally, place the egg on top. Serve. Appreciate its beauty. Enjoy.