Saturday, January 12, 2013
Kale with Prunes and Onions
1 large bag of chopped/pre-washed kale(or 2 bunches, torn and rinsed)
1 small red onion, in slivers
7-8 garlic cloves, smashed and chopped
red pepper flakes to taste
2 tablespoons olive oil
1 tablespoon butter
1/2 cup water
Heat oils and add onion. I cooked mine in a 13-inch cast iron skillet over medium heat. When onion is soft, add garlic and pepper flakes and cook for another 4-5 minutes. Add kale by the handful, pressing down with a large spoon or spatula. Turn over carefully for a few minutes, add water and cover. Let cook for 10 minutes or so, until wilted but not too soft.
1 tablespoon each, lemon juice and soy sauce
12 bite sized prunes, cut in thirds
1/2 cup water
Add the rest of the ingredients, cover and let cook over med-low heat until kale is soft and prunes are mooshy. Serve in bowls by itself, over pasta, polenta, mashed potatoes, or quinoa. We ate it plain and LOVED it!!!
Sunday, January 6, 2013
Deviled Party Mix
1.5-2 larger boxes Corn Chex cereal
1 large can mixed nuts
1 bag gluten free pretzels(we used Glutino brand-sticks)
1 stick butter
1/2-2/3 cup horseradish mustard
several good shakes balsamic vinegar
1/4 cup honey
dashes of sriracha sauce, cayenne pepper, worchestershire sauce, and garlic powder to taste.
Melt butter and mustard in a large roasting pan. Add liquids and spices, mixing well. Add cereals, nuts and pretzels and stir very well to coat all pieces. Heat at 265(250 but I'm impatient), stirring after every 15 minutes or so. I do this sometimes 6 times to make sure its dry enough.