Kitchen Hint of the Day!

April 28, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Those healthy Collard Greens………………………

Collard greens are an excellent source of vitamin A, vitamin C, and calcium, a rich source of vitamin K, and a good source of iron, vitamin B-6, and magnesium. They also contain thiamin, niacin, pantothenic acid, and choline.

It may also help people with type 2 diabetes to achieve better levels of blood sugar, lipids, and insulin. One cup of boiled collard greens provides nearly 8 grams of fiber. Collard greens also contain an antioxidant known as alpha-lipoic acid.

Sunday’s Pork Roast Dinner Recipe – Stuffed Pork Tenderloin with Collard Greens

February 2, 2020 at 6:02 AM | Posted in Diabetes Self Management, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Stuffed pork tenderloin with collard greens. A Stuffed Pork Roast with Collard Greens, hurry up Dinner! To make this Recipe you’ll need a 1 pound Lean Pork Tenderloin, Dried Apricot halves, Black Pepper, Onion Powder, Oregano, Collard Greens, Extra Virgin Olive Oil, Onion, Garlic, and Salt. This one should be one Delicious Meal! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Stuffed pork tenderloin with collard greens

Ingredients
Preparation time: 15 minutes
Cooking time: 50 minutes

1 pound lean pork tenderloin
12 dried apricot halves (about 1/2 cup)
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon oregano
1 pound collard greens, stemmed, washed, and drained, but not dry
1 tablespoon extra-virgin olive oil
3/4 cup diced onion
1 clove garlic, minced
2 dashes salt

Directions
Yield:
4 servings

Serving size:
3 ounces of meat and 1 cup of greens

1 – Heat oven to 400°F. Line a baking pan with nonstick aluminum foil (or use regular aluminum foil sprayed with nonfat cooking spray). Place tenderloin on a cutting board, and use a slightly oiled (olive oil) sharpening steel or boning knife to make a hole in the center of the tenderloin all the way through. Stuff dried apricots into the cavity, working from one end at a time and making sure to stuff them all the way into the middle. Place tenderloin in pan and sprinkle with black pepper, onion powder, and oregano. Cook for 45 minutes, or until a meat thermometer reads at least 160°F. If you prefer your pork well done, cook until thermometer reads 170°F. Remove and let rest 5 minutes before slicing.

2 – While meat is resting, roll a collard leaf into a tight roll. Using a sharp slicing knife, slice into thin strips. Repeat until all of the greens resemble green ribbons. Heat oil in a large skillet over medium-high heat and add onion and garlic. Cook until onions are almost transparent. Add greens (which should still be damp) and sauté, moving rapidly until greens have relaxed and deepened in color, 2–3 minutes. If mixture starts to stick to the pan, add 1 tablespoon water. Remove greens from heat. To serve, place approximately 1 cup of greens on a dinner plate. Cut tenderloin into 1 1/2-inch slices. Place meat slices on top of greens.

Nutrition Information:
Calories: 297 calories, Carbohydrates: 19 g, Protein: 35 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 90 mg, Sodium: 89 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/stuffed-pork-tenderloin-with-collard-greens/

 

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Healthy Collard Greens Recipes

October 23, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Collard Greens Recipes. Delicious and Healthy Collard Greens Recipes with recipes like; Collard Greens Recipes, Blackberry BBQ Pork Chops with Collards and Corn, and Sweet Spicy Steam-Fried Collard Greens. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Collard Greens Recipes
Find healthy, delicious collard greens recipes, from the food and nutrition experts at EatingWell.

Collard Greens
Collard greens are meltingly tender when cooked for a long period of time. Smoked turkey in place of bacon adds the traditional smoky taste………..

Blackberry BBQ Pork Chops with Collards and Corn
Steaming corn right on top of the collards saves time and dirties fewer pots in this easy dinner recipe. Skip bottled BBQ sauce and mash blackberries with some pantry staples to yield a finger-licking-good barbecue sauce for the juicy pork chops. To make it even faster, grab a bag of prechopped collards from the produce section…………

Sweet Spicy Steam-Fried Collard Greens
In a departure from typical Southern-style all-day stewed greens, these collards are sautéed first with a small amount of fat and then steamed, meaning tender-crisp healthy greens on the table in under a half hour.

* Click the link below to get all the Healthy Collard Greens Recipes
http://www.eatingwell.com/recipes/21670/ingredients/vegetables/greens/collard-greens/

Healthy Vegetable Side Dish Recipes

February 6, 2018 at 6:30 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Vegetable Side Dish Recipes. Make all your meals healthier with these Healthy Vegetable Side Dish Recipes. Nutritious, Healthy and Delicious dishes like; Pan-Fried Cabbage with Bacon and Shallot, Gomen (Ethiopian-Style Collard Greens), and Baked Butternut Squash. Find these recipes and more all at the EatingWell website. Enjoy and eat Healthy in 2018! http://www.eatingwell.com/

Healthy Vegetable Side Dish Recipes
Find healthy, delicious vegetable side dish recipes, from the food and nutrition experts at EatingWell.

Pan-Fried Cabbage with Bacon and Shallot
Of all the vegetables in the supermarket, cabbage gives you some of the best value for your dollar. It’s inexpensive and low in calories, but packed with nutritional benefits (vitamin C, fiber, cancer-fighting phytochemicals). This easy vegetable side dish gets a boost of flavor from shallot, caraway seeds and a delicious finish of crisp bacon………

Gomen (Ethiopian-Style Collard Greens)
These sautéed collards can be served as a vegan main dish or as a hearty side to doro alicha (chicken with onions and spiced butter sauce) or messer wot (spiced lentils). Either way, don’t forget to serve it with injera, the traditional crêpe-like bread common in Ethiopia……..

Baked Butternut Squash
Baked butternut squash has a caramelized flavor, which is delicious if you use the cooked squash in soups and sauces. It’s simple to bake a butternut squash; just cut it in half and roast it in the oven…….

* Click the link below to get all the Healthy Vegetable Side Dish Recipes
http://www.eatingwell.com/recipes/18028/side-dishes/vegetable/

Kitchen Hint of the Day!

February 6, 2018 at 6:29 AM | Posted in Kitchen Hints | Leave a comment
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Collard Greens……….

Not only do collard greens supply good doses of protein, fiber, calcium and iron, but the leafy green vegetables also provide more impressive amounts of other key vitamins and minerals. Cooked collard greens don’t need to be limp and dull; prepared correctly, collard greens can be tasty in addition to being nutritious.

“Meatless Monday” Recipe of the Week – Potatoes and Collard Greens with Vegan Sausage MONDAY

November 6, 2017 at 6:22 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Potatoes and Collard Greens with Vegan Sausage. Yukon Potatoes, Sweet Potatoes, Collard Greens, and Vegan Sausage make up this week’s recipe! It’s from one of my favorite recipe sites – CooksRecipes. The Cooks site is loaded with recipes to please all tastes so check it out today! Enjoy and eat Healthy! http://www.cooksrecipes.com/index.html

 

Potatoes and Collard Greens with Vegan Sausage
Greens often come out on top of healthy food lovers’ must-eat lists. The dark leafy greens are still crave-worthy in March, until such time as the lighter and leafier spring greens arrive.

Recipe Ingredients:

4 medium-large Yukon gold or red-skinned potatoes
1 large sweet potato
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 good-sized bunch collard greens or kale
2 links Tofurkey or Field Roast vegan sausage, cut into 1/2-inch-thick slices
1/4 cup dry white wine or water
Leaves from 2 sprigs fresh rosemary, or 1 to 2 teaspoons dried rosemary leaves, to taste
1 teaspoon sweet paprika
1/4 teaspoon dried hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste

Cooking Directions:

1 – Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
2 – Cut away the thick midribs from the greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into strips.
3 – Heat 2 tablespoons of the oil in a large skillet. Add the garlic and sauté over low heat until golden.
4 – Add the potatoes, collards, sausage, and wine. Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and sausage are touched with golden spots here and there.
5 – Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and ground black pepper and serve.
Makes 4 to 6 servings.

http://www.cooksrecipes.com/mless/potatoes_and_collard_greens_with_vegan_sausage_recipe.html

“Meatless Monday” Recipe of the Week – Collard Green Wraps

January 26, 2015 at 6:29 AM | Posted in Meatless Monday, PBS | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is Collard Green Wraps. It’s from one of my favorite sites the PBS website, which has a fantastic recipe selection! Check it out some time. http://www.pbs.org/food/recipes/

 

 

Collard Green WrapsPBS3

Ingredients
5-6 collard green leaves
1 lemon, cut into wedges and divided
1 teaspoon ground sumac
1 cup of homemade or store-bought hummus
1 cup alfalfa sprouts
2 carrots, peeled and julienned
2-4 stems of mint
2-4 stems of Italian parsley
1 avocado, halved and sliced
Directions
1 – Since the leaves are pretty large, a very wide saucepan is ideal. If you don’t have it, feel free to use a large pot. Fill the saucepan or pot, set over high heat, with about three-inches of water. Add a few pinches of salt and a squeeze of lemon (from 1 wedge) to the water. When the water reaches a simmer, turn the heat down to medium. Add the collard green leaves, one at a time, for about 30 to 40 seconds each. They’ll change color starting at dark green to a brightly hued kelly green. Remove the leaves from the water and set aside on paper towels to cool. Continue with the collard green leaves until you’ve worked your way through all of them.
2 – While the leaves cool, get all your ingredients set up. I mixed in about a teaspoon of ground sumac into the hummus because I love the added flavor. This is optional! Place a heaping tablespoon of hummus toward of the top of the collard green leaf. Top with a small handful of sprouts, a few carrots, a mint leaf, a few leaves of parsley and a couple slices of avocado. There’s no wrong way to do this! Roll the wrap like you would a burritos: tucking in the sides as you roll. Slice it half and set aside. Continue the stuffing and rolling until you’ve worked your way through all of the collard green leaves.

 
http://www.pbs.org/food/recipes/collard-green-wraps/

“Meatless Monday” Recipe of the Week – Collard Green Wraps

January 12, 2015 at 6:35 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Collard Green Wraps. It’s off the PBS Recipe website which has a fantastic collection of all recipes. http://www.pbs.org/food/recipes/

 
Collard Green WrapsPBS3

Ingredients
5-6 collard green leaves
1 lemon, cut into wedges and divided
1 teaspoon ground sumac
1 cup of homemade or store-bought hummus
1 cup alfalfa sprouts
2 carrots, peeled and Julienne
2-4 stems of mint
2-4 stems of Italian parsley
1 avocado, halved and sliced

 
Directions
1 – Since the leaves are pretty large, a very wide saucepan is ideal. If you don’t have it, feel free to use a large pot. Fill the saucepan or pot, set over high heat, with about three-inches of water. Add a few pinches of salt and a squeeze of lemon (from 1 wedge) to the water. When the water reaches a simmer, turn the heat down to medium. Add the collard green leaves, one at a time, for about 30 to 40 seconds each. They’ll change color starting at dark green to a brightly-hued kelly green. Remove the leaves from the water and set aside on paper towels to cool. Continue with the collard green leaves until you’ve worked your way through all of them.
2 – While the leaves cool, get all your ingredients set up. I mixed in about a teaspoon of ground sumac into the hummus because I love the added flavor. This is optional! Place a heaping tablespoon of hummus toward of the top of the collard green leaf. Top with a small handful of sprouts, a few carrots, a mint leaf, a few leaves of parsley and a couple of slices of avocado. There’s no wrong way to do this! Roll the wrap like you would a burritos: tucking in the sides as you roll. Slice it half and set aside. Continue the stuffing and rolling until you’ve worked your way through all of the collard green leaves.

 

http://www.pbs.org/food/recipes/collard-green-wraps/

Kitchen Hint of the Day!

December 1, 2013 at 8:35 AM | Posted in Kitchen Hints | Leave a comment
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Kale, cabbage, and collard greens are delicious to eat, but can sometimes smell stinky when they’re being prepared. Make sure not to overcook them, which will make them release more odors. Also try placing a few unshelled pecans in the saucepan while cooking to help absorb any scents.

Fall Harvest: Kohlrabi

October 8, 2013 at 10:52 AM | Posted in vegetables | Leave a comment
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Kohlrabi (late fall) comes into season by the end of fall, but stays at its sweet best into winter.

Kohlrabi stem with leaves

Kohlrabi stem with leaves

Kohlrabi (German turnip) (Brassica oleracea Gongylodes group) (Olkopi in Assamese and Bengali) is a perennial vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked.

 

 

Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as the wild cabbage plant (Brassica oleracea).
The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.

A basket of kohlrabi
Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. The plant matures in 55–60 days after sowing. Approximate weight is 150 g and has good standing ability for up to 30 days after maturity.
There are several varieties commonly available, including White Vienna, Purple Vienna, Grand Duke, Gigante (also known as “Superschmelz”), Purple Danube, and White Danube. Coloration of the purple types is superficial: the edible parts are all pale yellow. The leafy greens can also be eaten.

 

 

A basket of kohlrabi

A basket of kohlrabi

Kohlrabi stems are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. These layers are generally peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance.
Kohlrabi leaves are edible and can be used interchangeably with collard and kale.
Kohlrabi is an important part of the Kashmiri diet and one of the most commonly cooked foods. It is prepared with its leaves and served with a light gravy and eaten with rice.
Some varieties are grown as feed for cattle.

 

 

 

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