Posts filed under ‘Greens’


Awhile ago I decided to surprise my husband with a special meal. This is what I made him. Sauteed kale, collard greens, red chard, and spinach with mushrooms, peppers, and onions. And herb roasted potato wedgies. And, a glass of bubbly pink kosher wine.

All that was missing was desert 😉


October 6, 2010 at 7:43 am Leave a comment

Spinach and Pepper Pizza

Nothing too fancy, just a new pizza. This one with spinach!

– Gluten-free English muffin
– Pizza or pasta/tomato sauce (I used Amy’s family style marinara but any tomato sauce will do)
– Fresh spinach
– Daiya mozzarella cheese streds
– Red bell pepper

– Open up your muffin! If it was frozen, give it time to thaw until it can be popped open. If you’re impatient though 30 seconds in the microwave should be enough to pry it open.
– Cover the top with spinach leaves.
– Cover the leaves with the sauce.
– And the sauce with the cheese.
– Top with sliced peppers.

Now to cook it! There’s a few options. You can bake it in an oven, or you can toast it in a toaster oven. I prefer the latter. Not all toaster ovens are the same, but for mine, it works best to toast it on max twice. That should melt all the cheese and crisp up the muffin. If it’s not melty or crisp enough for you, then just toast it for longer.


October 6, 2010 at 7:06 am Leave a comment

Recent Dinners

Veggie burger (I think this was called a curry burger, with lettuce, onions, relish ketchup, and mustard on a GF bun).

Pretty self-explanatory. I prepared the veggie burger in a frying pan with olive oil, and toasted the bun (GF buns tend to be a little hard, but they turn soft and fluffy after toasting)

Sauteed rainbow chard, mushrooms, spinach, and onions in a soy ginger sauce.

– One bunch of rainbow chard (6-7 leaves)
– One container of shiitake mushrooms
– 1/2 one medium red onion
– 1/2 bunch of spinach
– Garlic
– Olive oil
– Wheat-free tamari sauce
– Ginger

Saute mushrooms, onions, and minced garlic in one pan with a little olive oil, adding tamari sauce and ginger to taste. Saute greens in a separate larger pan with a little more olive oil and garlic. Combine when the mushrooms and onions are ready.

Sauteed spinach, red peppers, and onions over brown rice.

– 1/2 bunch of spinach
– 1 medium red bell pepper
– 1/2 medium red onion
– Powdered cumin seeds
– Olive oil
– Brown rice

Prepare the brown rice however you like (pot, rice cooker, microwave). Add other ingredients to a large pan and cook until the onions and peppers are done. Add cumin to taste, and serve over rice.

June 15, 2010 at 3:46 am Leave a comment

Kale Chips

This experiment was HIGHLY successful. I loaded up mine with spices but you can choose to make them plain, or just lightly salted.


Preheat the oven at 350 degrees.
Tear up the kale into small pieces, don’t use any of the thick middle stem.
Toss with a little olive oil and apple cider vinegar in a bowl.
Spread out on a baking sheet and sprinkle with what you want. I used these: Salt, pepper, sweet curry powder, cayenne pepper, and seasoned salt.
Bake for 10 minutes.

They tasted like popcorn!

May 9, 2010 at 12:55 am Leave a comment

Baked Potato with Greens

This was my first time ever baking a potato in the oven, and it is fantastic. I topped it with sauteed red chard, spinach, and onions.


For the potato:
Preheat the oven to 350 degrees.
Wash a medium-large potato and poke holes all over it with a fork.
Cover it with olive oil, and roll around in spices (I used salt, black pepper, thyme, and a little bit of cayenne pepper)
Place directly on the oven rack and bake for one hour.

For the greens:
Cover the bottom of a large pan with olive oil.
Add cup up chard, spinach, and onions. You can also mince some garlic and add that, I was lazy and just threw in some garlic powder.
Saute until the greens are soft and the onions are sweet and becoming translucent.

When the potato is done, slice and add the veggies! Yum yum!

May 9, 2010 at 12:49 am Leave a comment

New cooking ideas

I have, what I believe to be, a fantastic idea for lunch tomorrow. Sauteed red chard and spinach with onions and garlic ON A BAKED POTATO. With salt, pepper, and a little cayenne pepper sprinkled on top. How does that sound to you? I’m excited to try this.

Over the next week I will be experimenting with combination of the following foods:
– Red, rainbow, and Swiss chard
– Spinach
– Kale
– Potatoes
– Onions
– Artichokes
– Broccoli
– Pasta
– Yams
– Sweet potatoes
– Green beans
– Chick peas
– Diced tomatoes
– Black beans
– Pinto beans

And these spices, oils, and condiments:
– Olive oil
– Marinara sauce
– Peanut butter
– Canola oil
– Coconut oil
– Salt
– Pepper
– Garlic powder
– Cayenne powder
– Agave nectar
– Coriander seed powder
– Bacon flavored bits
– “Old World Central St. Seasoning”
– Thyme
– Parsley
– Oregano x3
– Adobo Seasoning
– Basil x2
– Thai Red Curry Seasoning
– Lemon pepper
– Rosemary needles
– Lawry’s Seasoned Salt
– Trllicherry dustless pepper large cracked grind
– Sweet Curry Powder
– Freshly ground Cumin seed
– Nutmeg
– Ginger
– Allspice
– Saigon Cassia Cinnamon
– Cloves
– Garam Masala Spice Mixture
– Lemon juice
– Tahini
– Ketchup
– Vegenaise
– Earth Balance

Any particularly tasty dishes jumping out at you that could be made from these things? I already have some ideas! On with the food fun!

In addition to Awesome Lunch, I will also be making cookies and kale chips! And some sort of Mexican food for dinner. I want corn tortillas and refried beans and rice and veggies with enchilada sauce. And maybe get some Daiya in on the action too. Mmmm. More and more, my recipes are ones I’m making up my own. Maybe I should be writing this down somewhere for a cookbook.

May 8, 2010 at 5:42 am Leave a comment

Spicy Tofu and Collard Greens Casserole

A couple days ago I went to a Korean restaurant called Sushi Kim and ordered a spicy bean curd and tofu casserole soup with vegetables. The taste was great, but I was disappointed – the only vegetables in it was a couple onions, so it was essentially just a tofu soup. I love tofu, but I wanted more variety so I decided to take it home and fix it up a bit. I boiled some collard greens and mixed them in, and success! Delicious. I ate it with a side of rice.

May 1, 2010 at 2:34 am Leave a comment

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