5 Ways to Eat Kale – or what to do with the rest of the bag of kale in the fridge

5 Ways to Eat Kale

 

Weird news:  4 out of 6 of the people in my house have decided that they really like kale.

That’s not something I would have seen coming.  But my youngest two kids actually ask for me to buy kale.  Odd, but true.

Since I’ve been buying it more often, sometimes I end up with part of a bag leftover.  What to do with extra kale?

Here are a few ideas:   [Read more…]

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Ranch Glazed Carrots

I’m so excited to introduce you to Jaime from Mom’s Test Kitchen! Jaime is the newest contributing writer for Eat at Home. I think you are going to love her recipes! Enjoy her first recipe for an easy side dish and give her a warm welcome!

No need for dipping sauce on the side, get the flavors you love in this easy to make Ranch Glazed Carrots side dish!

Ranch Glazed Carrots | www.eatathomecooks.com

Our family eats a lot of meatless meals. It’s a great way to stretch our grocery budget, plus we just like to eat what I call ‘veggie plates’. Just like you would get in a restaurant, I make up two or three different vegetable dishes and some sort of bread & we pile our plates full of yummy vegetables.

Easy Ranch Glazed Carrots | EatAtHomeCooks.com

These Ranch Glazed Carrots are one of the vegetables I served up for our last veggie plate dinner. They tasted absolutely delicious, took about 10 minutes to prepare and since I was able to get the carrots on sale, cost just about $2 for the whole recipe! All of that pretty much makes a recipe a winner in my book!

Simple Ranch Glazed Carrots | www.eatathomecooks.com

Ranch Glazed Carrots

Serves: serves 4

Ingredients
  • 1 pound baby carrots
  • 5 tablespoons butter, softened
  • 3 tablespoons light brown sugar
  • 1 envelope (1 ounce) dry ranch salad dressing & seasoning mix
Instructions
  1. Cook the carrots in 1 cup of boiling water until tender, about 5-6 minutes. Drain the carrots & place them back in the warm pot.
  2. Add the butter, brown sugar & dry dressing mix to the carrots and toss to coat.
  3. Mix until evenly combined and the carrots are well glazed. Serve warm (but still serves well chilled as leftovers)

If you enjoyed this Ranch Glazed Carrots recipe, you might also like these Easy Mashed Sweet Potatoes, Honey Glazed Carrots in the Slow Cooker or Parmesan Crusted Carrots!

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Easy Butternut Squash Skillet – My New Favorite Side Dish

butternut squash skillet

 

I could eat and eat and eat this butternut squash skillet.  It is so good!

Our church had a potluck dinner before Christmas where someone brought a sweet potato dish that was out of this world.  I searched for the cook and finally found that the very talented Lisa had brought it.  She emailed me the recipe she used as inspiration.

I took the ideas and decided to use butternut squash instead of sweet potatoes.  I also made mine a one-dish recipe by using an oven proof skillet.

Here’s what you’ll need to make it:   [Read more…]

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Easy Mashed Sweet Potatoes

easy smashed sweet potatoes

 

I love sweet potatoes.  I usually just serve them baked as a side dish.  If I’ve got more time, I like to make Sweet Potato Fries.

But this time, I decided to make them mashed.  Or rather, smashed.

This is such an easy side dish to fix.  And it’s a nice change from serving the potatoes baked.

It starts with baking the sweet spuds.  I scrubbed them and put them in a foil lined pan, covering the whole pan with foil.  This was faster than wrapping them individually.  It made the final step easier too.  Just whip the foil off the pan, instead of having to unwrap individual potatoes.

smashedsweetpotatoesingr

 

This is more method than recipe.  Easy to fix.  Easy to remember.

Easy Mashed Sweet Potatoes
Ingredients
  • ½ - 1 sweet potato per person
  • 2-3 Tbs. brown sugar
  • ¼ - ½ stick butter
  • salt and pepper to taste
Instructions
  1. Scrub the sweet potatoes.
  2. Place in foil lined baking pan and stick potatoes with a fork several times each.
  3. Cover with more foil.
  4. Bake 350 for 1½ hours or until very tender.
  5. Or line crockpot with foil and place potatoes. Cook on high 5-6 hours or low 7-8 hours.
  6. Remove from oven or crockpot.
  7. Slice potatoes in half and scoop out the middles.
  8. Place in a bowl with brown sugar and butter.
  9. Smash and stir with a spoon until well combined.

You’ll also need butter and brown sugar in addition to the sweet potatoes.

 

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Spaghetti with Kale and Lemon

I used to be strictly a red sauce and spaghetti noodle kinda girl. However, I would like to think my taste buds have matured over the years. (Maybe matured is not the right word, since I still prefer to hide my veggies in other foods so I don’t really taste them.)  However, this dish helped me realize that kale really can taste good! Granted it gets a little help from olive oil, garlic, lemon and my favorite, cheese, but this was really good! It even made me give kale chips another try. I still say they taste like broccoli potato chips, but with some ranch, I’ve even learned to enjoy eat those too.  If you are really a lover of greens, you could try this with collards, like they did in the December 2012 edition of Whole Living magazine, but…I’ll stick with kale!

Spaghetti with Kale and Lemon
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • ¼-1/2 tsp red pepper flakes (depends on the level of heat you prefer)
  • ½-1 bunch of kale, stems removed and chopped
  • ¼ cup walnuts, toasted (or nut/seed of choice, sesame would be good)
  • Zest of 1 lemon
  • 2 Tbsp lemon juice
  • Sea salt and pepper (to taste)
  • 12 oz spaghetti noodles
  • ¼-1/2 cup freshly grated Parmesan (Asiago or Romano)
Instructions
  1. Heat oil in a large skillet over medium heat.
  2. Cook garlic and pepper flakes until fragrant, stirring frequently, approx. 30-45 seconds.
  3. Add kale, and stir until slightly wilted.
  4. Remove from heat and stir in walnuts, lemon zest and juice.
  5. Season with salt and pepper.
  6. Meanwhile, cook pasta in well-salted water according to package directions.
  7. Once done, reserve ½ cup pasta water and drain.
  8. Add pasta to skillet, tossing to coat.
  9. Add reserved water as needed to reach desired consistency
  10. Sprinkle with cheese before serving.

My kids wouldn’t eat this since it contained a green vegetable other than lettuce or cucumbers, but I thought this was delicious! Light, yet filling, and healthy. The red pepper gives it a nice little kick too, but the amounts can be adjusted to suit your taste buds.  It comes together quickly, and my kids just eat plain noodles with Parmesan (they don’t care for sauce) while I enjoy my greens like a big girl!

KimM is a contributing writer for Eat at Home. See more from her at her blog Makin’ it Mo’Betta, and follow along on PinterestFacebook and Twitter!

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‘Detox’ Salad full of Dark Green Leafy Veggies

Ever feel like your body just needs a ‘detox’? All the over-indulgence of the holidays (because they just seem to keep coming!), and you feel like your body is craving something healthy and nutritious? I know this happens to me frequently. Of course, I admit, I splurge a little to often!

This salad (which from what I have gathered, originated from Whole Foods, but I adapted this recipe) is not only super healthy, it is super delicious!

If you were to hand me a bunch of broccoli, cauliflower and kale on a plate, I would say “no, thank you” – but somehow, when they are all chopped up together with a little fruit and seeds and a very light dressing – it transforms them into a bowl full of goodness.  A bowl of this salad also packs quite a nutritional punch, giving you a good dose of super foods!

‘Detox’ Salad
Ingredients
  • 2 broccoli crowns
  • 1 head cauliflower
  • 2-3 carrots
  • 1 small bunch kale (stems removed)
  • ½ cup parsley
  • ½ cup sunflower seeds
  • ½ cup almonds, chopped
  • 1 cup dried berries (cherries, cranberries, blueberries)
  • ½ cup raisins
  • Juice of one lemon
  • 2 tablespoons rice vinegar (or other mild flavored vinegar)
  • 2 tablespoons maple syrup
  • Salt & pepper (to taste)
Instructions
  1. Cut the broccoli and cauliflower into florets.
  2. Cut the carrots into large chunks.
  3. Roughly chop the kale.
  4. In a food processor fitted with a steel blade, process the broccoli, cauliflower, kale and parsley until fine and add them to a large mixing bowl. (It will probably take more than one batch)
  5. Process the carrots and add to the bowl.
  6. Stir to combine.
  7. Add the sunflower seeds, almonds, and dried fruit.
  8. Stir to combine.
  9. Add lemon juice, vinegar and syrup.
  10. Toss to coat.
  11. Taste, and add salt and/or pepper as needed.

Warning, this recipe does make a HUGE bowl of salad, but it keeps in the refrigerator for several days.  With all the “bugs” floating around right now, I am happy to have a little immunity boosting salad in my fridge!  If I could just get my kids to eat it….

KimM is a contributing writer for Eat at Home. See more from her at her blog Makin’ it Mo’Betta, and follow along on PinterestFacebook and Twitter! 

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Creamy Cheesy Veggie Puffs & a giveaway!

My youngest daughter and I made these for lunch one day.  They’re quick to make and a scrumptious way to eat veggies.

They’re out of this world.  No really, they are.  See the martian below.

Isn’t it cute?  And surprisingly tasty for an extraterrestrial.

I will be making these again sometime.  The cheese along with the biscuit dough reminded me of a warm version of veggie pizza.  Only puff shaped.

The short cut ingredient in this recipe is Birds Eye Steamfresh veggies.  They cook in their own bag in the microwave.  No chopping or extra dish washing required.  This makes it perfect for cooking with kids.

(Keep reading for the giveaway info!)

Here’s what you’ll need:  [Read more…]

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Garlic Cream Cheese Smashed Potatoes – 2 Ingredients!

I’ve made these potatoes twice now.  They are so simple, but they taste like you’ve really put in a lot of effort.  I love a good cheat!

This is more method than recipe, but I’ll add it in Ziplist below.  I’ve made this with about 1 lb. of potatoes and half a container of Philly Cooking Creme.  I thought that was a perfect amount of creaminess.  I’ve also made it with 3 lbs. potatoes and a whole container of Cooking Creme.  I thought that was a little dry, but Jim liked it better that way.

So, do what suits you and your family.  If you want to up the creaminess, but don’t want to use more cream cheese just add a splash of milk.

Here’s what you’ll need:  [Read more…]

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Fried Green Tomatoes (and many other Southern foods too!)

Our summer road trip from the kitchen series has taken us to New England and the Mid-Atlantic states.  Now we’re in the South!

I live in Kentucky, so I have lots of Southern food on EaH.  But somehow, I had not done a post on fried green tomatoes.  I don’t make them very often, but they are oh-so-good.  I like to eat them on a sandwich with a slice of ripe tomato and mayonnaise.  Some people like them with ketchup on a sandwich or just on a plate.

Any way you eat them, they are full of summery, Southern goodness!

You have to use an iron skillet to make them right.  They’ll use a lot more oil than you think they will. Or use Crisco, if you really want to do it right.  (That makes me think of the Crisco scene in the book/movie The Help.)  They also take longer to make than you would think, because you’re working in batches.  Even though it doesn’t take too long for each batch to brown, the whole process takes a while.

It’s all worth it though!  Pour yourself a glass of sweet tea and sip while you cook.

Here’s what you’ll need:  [Read more…]

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Creamy Italian Herb Cucumbers & Tomatoes

Cucumbers and tomatoes is one of our favorite summer side dishes.  It’s going to be even better when we’ve got tomatoes from our garden and maybe some cucumbers too.

This time, I decided to try PHILADELPHIA Cooking Creme as a dressing for the veggies.  It couldn’t be easier.  Just scoop some Italian Herb and Cheese Cooking Creme into the tomatoes and cucumbers and give it a stir.  So simple!

You can find quite a few recipes for cold dishes on the PHILLY Cooking Creme site, including this month’s featured recipe Creamy Asian Slaw.

Here’s what you’ll need to make the cucumbers and tomatoes:  [Read more…]

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