Blimey! it's Borecole!

This is a palette pleasing way to eat kale.

Ingredients
2 tablespoons olive oil
1 small onion, diced (I used a red one)
2 cloves garlic, minced
1 tablespoon Dijon mustard (don't subsitute with honey mustard, the flavor won't be the same)
1/2 tbsp honey
1 tbsp cider vinegar
1.5 cups chicken broth
4 cups torn, rinsed, and thoroughly dried kale
1/4 dried cranberries (i used raisins and it was great)
salt and pepper to taste
1/4 sliced almonds

Directions:
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens, about 5 minutes. Stir in the mustard, honey, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.

Stir in the dried cranberries and continue boiling, uncovered, until the liquid had reduced and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving. (I ate it over a piece of baked chicken)

Enjoy!

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the first meeting: 3.6.11

The Final Countdown

Zucchinilicious

I am a carbohydrate fanatic. Given that carbohydrates are merely longer versions of glucose molecules (the 6 carbon sensation that our cells can most easily convert into usable energy-ATP), it makes sense that humans would develop an appetite for breads, pasta, and rice.

Fundamentally, I do not agree with low-carbohydrate fad-diets. Still, I admit that when I'm trying to slim down, cutting down on them helps tremendously for two reasons: 1) they cause the body to maintain water/bloat and 2) more importantly, once I start with carbs, I can't stop. It's really more an issue of wanting to eat the entire loaf of delicious warm, crunchy bread when it's on the table, or craving a second and third helping of spaghetti once I've had one bite.

I found this simple solution to spaghetti madness in a Cooking Light magazine several years ago. I have recently revisited it and was pleasantly surprised by the delicious flavor, density (and consequent satiety), and modest preparation required.

What you need (serves 1):
3 organic zucchinis
1/2-1 cup tomato sauce (you can make your own, or I suggest Trader Joe's Rustico Pomodoro)
Parmesan Cheese
Pepper

veggie peeler or mandolin

1. Peel the zucchini in long strips, as if you were peeling off the outer layer on a carrot. Try to make the strips as long as possible without peeling your finger! Once you approach the inner seeded region of the zucchini, stop peeling (you can save this inner portion to make vegetable ratatouille or something else).

2. On high heat, spray some olive oil, or very lightly drizzle the pan (if you use too much oil, the zucchini will get soggy). Throw the zucchini in, add some freshly ground pepper, and let cook for a few minutes, stirring frequently. Do not overcook the zucchini, particularly if you prefer your pasta al dente.

3. Remove from pan and place on plate. Add tomato sauce. You could also add grilled chicken or shrimp on top, or use a meat-based sauce if you want some extra protein.

4. Sprinkle on the parmesan, and voila!

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