Sauteed Spinach

I can eat this stuff all day, everyday. It is super easy, healthy, flavorful and versatile. It can be used as a side, as a bed for a protien such as salmon, can be used as a stuffing, or as a whole meal. I crave this over and over again - hey I guess it is better than craving pizza!

• Baby spinach leaves, washed and dried - you will need a good bit of spinach as its volume is significantly reduced after cooking
• 3-4 cloves garlic, minced
• 1-2 large shallots, thinly sliced
• Crushed red pepper *optional, I tend to not add it
• Salt
• Fresh ground black pepper
• Dash of white wine (sub chicken broth if you have no white wine)

Heat a dab of olive oil in a large, high walled skillet. Saute garlic and shallots (properly seasoned) until glassy then hit with a nice pull of white wine (depending on how much spinach you are using decrease or increase the amount of wine added). Once the wine cooks off, add the spinach to the pan and allow to wilt. Pepper and serve.

Broccoli, Chicken, Cheese Casserole in Andiland

This was amazing...I mean amazing. Thank God I can eat Broccoli again. I made this up on a cold night at the lake, a budget, and limited to HEB (obviously did not make up broccoli cheese casserole but this is the recipe that I put together in my head for the way that I like to eat). It was delicious and the most satisfying broccoli cheese casserole I have ever had. Yum...I wish I could have thirds. Just thought I would share - great for a big group because it is relatively cheap and also gluten free/vegetarian optional!!! This is a great pantry meal - all you need is fresh broccoli and mushrooms (if you have leftover chicken or frozen chicken) and a great way to use up leftovers or whatever veg needs to be cooked.

Broccoli, Chicken, Cheese Casserole

• 2 lbs broccoli (with stems) chopped, preferably roasted 
• 5 Shallots, diced
• 4 cloves chopped garlic
• chicken (shredded), as much as you want/have
• Shredded cheese (I used a blend of jack and cheddar because it is what I had) I used about a half cup on the inside and then shredded the remainder of the cheese on top of the casserole
• cream of chicken soup*
  
• cream of mushroom soup or Portabella Mushroom Soup
• 12 mushrooms sliced (optional)
• Basmati rice (1 cup)
• Chicken Stock (2 cups)
• 1-3 table spoon butter- to taste or fat content preferences (sorry I am not Paula Deen here)
  
• 2 tablespoons milk or cream - or more to consistency preference
  
• Pam or olive oil spray
• crushed red pepper (optional), pus other seasoning as desired 
• 2 tablespoons ground flaxseed
• handful of your favorite breadcrumbs 
• 3 tablespoons Sun-dried tomatoes, chopped

*you can use any combo of cream of chicken, mushroom, broccoli - I used mushroom and chicken. You could also use broccoli cheddar soup if it is in the pantry. The Imagine or Pacific Organic Soups are great in this as well if you have those in the pantry.

Preheat oven to375

Cook rice with the chicken stock until done.

Roasted Broccoli

Option one: Steam broccoli whilst simultaneously shredding chicken and cheese. Once tender to a fork toss all ingredients with tad bit of salt and lots of pepper. Option two: roast broccoli with some sliced shallot and garlic, toss with lemon zest (this can be done in a greased baking dish that you will bake the casserole in). Place cooked broccoli in a greased baking dish with shredded chicken, sun-dried tomatoes, cheese, and flaxseed.

Sauce

Sauté onions and garlic – properly seasons - for a couple minutes in butter. Add the mushrooms and crushed red pepper if using. Sauté, stirring occasionally, until mushrooms are almost browned. After a few minutes, add the soup, additional seasoning such as garlic powder, onion powder, cayenne, salt, black pepper – to the onion mixture. Add a tablespoon of butter and let heat a bit whilst waiting for the rice to cook. Once done, add sauce to broccoli, chicken, cheese mixture. Add the rice to the mixture and then season to preference. Add two tablespoons cream and then stir well, flatten the top and then shred cheese over the top. Sprinkle with bread crumbs, cayenne and paprika and then place in an oven preheated to 425. Bake about 30 minutes or until cheese is golden and melted and sauce is bubbling.

Variations...that I am going to test out very soon... I personally think it would be good with tomatoes baked on top or topped with crispy prosciutto or fried shallots. I also think it would be fantastic stuffed inside tomatoes and baked as leftover meal the next day with a twist. =) you can add as many veggies as you like or use whatever you have on hand - I think zucchini would be good, though I would not steam it first so that it retains some bite. Steamed golden beets and carrots would not add much flavor (and a little sweetness) to the dish even though they would increase the nutrient level and allow you to use them up if you need to. If you do not have chicken, then leave it out no worries!

Kale ... the new Superman

Kale is a superfood. It is a leafy, dark green that some people think is bitter. I happen to love it steamed and made into cold salads with red pepper flakes, garlic, and sesame oil. But it can also be roasted for a nice crunch that you can eat alone or add to pasta for veggies and texture! This sauteed version is also excellent.

Sauteed Kale

• One bunch kale
• Shallots – to taste – sliced thin
• Garlic – to taste – slivered thin
• White wine
• Crushed red pepper
• Olive oil
• Tomatoes (diced) or cranberries

Saute shallots and garlic until glassy. Add about a half cup or white wine and reduce add a bit of chicken broth to mellow it out If desired . Add kale and red pepper and cook – stirring occasionally until wilted. Remove – salt and pepper to taste (add a squeeze of lemon if so desired).

Roasted Broccoli

Ok so until this past year I have been allergic to broccoli - horrible I know. But, thankfully, now I can eat it and eat it I do - I LOVE my little green friend. Usually, I just steam it but I absolutely love this roasted broccoli - it can be eaten alone or thrown into any casserole, pasta, or what not.
It is also a great snack (even though I usually want cookies).

Roasted Broccoli

• A couple Broccoli crowns or stems
• Shallots – 2 large
• Garlic – 3- 5 cloves to taste
• Oil – either truffle, garlic, or regular olive oil – whatever you have
• One lemon zested – reserved
• Salt and pepper to taste

Preheat oven to 450

Cut broccoli into bite-sized pieces, slice shallots, mince garlic. Combine all ingredients with a couple tablespoons oil and salt and pepper.

Roast for about twenty minutes (I think – I have never paid attention to the time) and then remove. Toss with lemon zest and serve.