Tuesday, April 8, 2014


~ Heidi Cook

3 c. kale, washed and chopped
7 eggs, whisked
1 1/2 T. butter
1 T. dried minced onion
1 t. garlic powder
salt & pepper, to taste
cheese of your choice

Melt butter in large non-stick pan over medium heat.  Add kale, onion, garlic, salt, and pepper, sauteing until kale is tender.  Pour eggs over kale and make sure kale is evenly distributed throughout the eggs.  Cook until set, turning down the heat slightly if needed.  Using a spatula, flip eggs over in sections or all at once.  Top with cheese.  Put a lid on the pan and turn heat to low until cheese melts.

Makes three servings.

Notes: I am inept when it comes to recipe that require flipping eggs and having them still look presentable, so I make this as a scramble instead - tastes the same and I don't have to worry about how it looks.

Sunday, April 6, 2014


~ Kama Derksen

1 c. rice
1 c. coconut milk
1 1/2 c. chicken broth
1/4 t. salt
1/4 t. pepper
1 T. butter or olive oil
1/2 large onion, chopped
2 15-oz. cans black beans
2 t. chili powder
1/8 t. cayenne
1 c. chicken broth
juice of 1 lime
2 green onions, chopped
3/4 c. chopped cilantro
1 c. toasted coconut

Bring coconut milk, 1 1/2 cups chicken broth, salt, and pepper to a boil.  Add rice and bring back to a boil, stirring constantly. Cover, then reduce heat and simmer for 20-25 minutes.

In a dutch oven, saute onions in butter or oil until soft.  Add beans, chili powder, cayenne, and 1 cup chicken broth.  Bring to a boil, then reduce heat and simmer for 10-15 minutes, adding more broth if the beans are too dry.

Place cooked rice and beans, lime juice, green onions, cilantro, and coconut in serving dish and mix well.

Notes: I use 4 cups of crockpot beans I've previous cooked and frozen instead of canned beans

Thursday, April 3, 2014


Eat at Home

2 T. butter
1-2 T. olive oil
3-5 garlic cloves, crushed
10 oz. kale, chopped
1/2 c. white wine or water
salt and pepper, to taste
red pepper flakes (optional)
24 oz. cheese tortellini
2-3 c. cooked chicken, warmed
cooking water from tortellini
1/2-1 c. shaved parmesan

Cook tortellini as directed on package, reserving a little bit of cooking water before draining.

Meanwhile, cook garlic in oil and butter in a large skillet over medium heat.  Gradually add kale to garlic, stirring and adding more as what's in the pan cooks down and makes room for more. Add wine or water to kale and continue to cook.  Season with salt, pepper, and pepper flakes.

Mix tortellini, kale, and chicken together, adding some of the reserved cooking water if it seems to dry.  Stir in parmesan before serving.

Notes: An easy meal that you could definitely add more kale to.

Sunday, March 30, 2014


~ Frugal Living NW

2 T. olive or coconut oil
6 garlic cloves, chppped
2-inch piece of fresh ginger, grated
2 jalapenos, seeded and chopped
5 c. chicken broth
1/2 t. red pepper flakes
4 oz. shitake mushrooms, chopped
1 red bell pepper, chopped
2 c. greens (chopped spinach, bok choy, and/or broccoli)
2 c. cooked chicken, cubed or shredded
1 13.5 oz. can coconut milk
1/4 c. tamari or soy sauce

Heat oil in large pot over medium heat.  Add garlic, ginger, and jalapenos; saute 2-3 minutes, stirring often. Add broth, red pepper flakes, and mushrooms. Bring to a boil, reduce heat, then cover and simmer for 20 minutes. Add bell pepper and simmer for 5 minutes.  Add greens, chicken, milk, and soy sauce.  Simmer 3-5 minutes or until soup is heated through and greens are barely wilted.

Notes: This has a little kick to it, but not so much that I, a wimp when it comes to spicy things, can't handle it. I think it's delicious! You could cut back on the pepper flakes if you wanted to, though.  We've made this with bok choy, soy sauce, and shitake mushrooms.  It was our first time buying those mushrooms and next time I'll save myself a wad of cash by just using regular mushrooms.

Monday, March 17, 2014


~ Lean and Green Meals

1 1/4 lb. ground beef
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. salt
1/4 t. pepper
1 1/2 lb. cabbage, chopped
1 t. garlic, minced
2 T. sesame oil
2 T. soy sauce
2 T. Frank's hot sauce
1 t. apple cider vinegar
2 t. liquid Splenda
1/2 t. red pepper flakes (optional)

Brown ground beef in a large frying pan.  Season with onion powder, garlic powder, salt, and pepper. Remove meat from pan and set aside, but leave oil in pan.

Add cabbage, garlic, and sesame oil to pan and cook until cabbage begins to brown.  Add soy sauce, hot sauce, vinegar, Splenda, red pepper flakes, and seasoned meat to pan and heat for two minutes.

Makes six servings.

Notes: I love this!  We never have Frank's in the house, so I use two teaspoons of Tabasco sauce or one heaping teaspoon of chili garlic paste, skip the red pepper flakes, then put sauce or paste containers and pepper flakes on the table for people who want to make their serving spicier.  I don't use Splenda, sugar, or any other sugar substitute.  This is good plain, over rice, or with egg noodles.  

Thursday, March 13, 2014


~ my own little brain

lettuce and/or spinach
tomatoes, chopped
olives, chopped or sliced
salad shrimp

Fill a serving bowl with lettuce and/or spinach.  Top with tomatoes, olives, shrimp, and feta.  Sprinkle pepper on individual servings.

Sunday, March 9, 2014


~ Taste of Home magazine - December 2013

1/2 c. coconut milk
2 T. brown sugar
2 T. soy sauce
2 garlic cloves, minced
1/8 t. ground cloves
6 boneless skinless chicken thighs, about 1 1/2 lbs.
6 T. toasted coconut flakes
chopped cilantro

Combine first five ingredients in a bowl.  Place chicken in crockpot and pour coconut milk mixture over the top. Cover and cook on low for 4-5 hours or until chicken is tender.  Serve with coconut and cilantro.

Makes six servings.

Notes: This is so easy and tastes so good! The flavor of the sauce and cilantro, the crunch of the toasted coconut, and the tenderness of the chicken makes for a great dish. We like to serve it over brown rice.