Monday, July 28, 2014

Salmon with Collard Greens (aka Kale)

Made this sucker again.  Except used kale instead of collard greens.  Salmon from the fish guy at the farmers market.  Yum.  Greens got a bit over-cooked though.

Saturday, July 26, 2014

Blueberry Coconut Oatmeal and Peach Almond Oatmeal

Made this for breakfast a couple times.  Turns out pretty well.  Takes a bit to mix together but not too bad.  Bakes for 40 minutes.  Used almond milk in both.

Wednesday, July 23, 2014

Vegetable Biryani

Dance of the spices, pg 121.  This really should take multiple posts because it's just that intense, but I'm only going to do one.  Made this, basically following the recipe.  Cauliflower, carrots, new potatoes.

Served it with Sweet-scented tomato gravy (pg 123), which we made beforehand.  And we should make more of this gravy next time because it is delicious.

And finally, because we're crazy, we served a side of garlicy dal stew (pg 383).  Which required rachel to drive all across the city looking for yellow split peas (go vitamin cottage!).  This one turned out waaaay spicy because I put a lot of crushed red chili flakes in it.  And it made everyone cough for quite a while...

Sunday, July 20, 2014

Skinny raspberry chocolate chip banana muffins

These are delicious and relatively healthy. Made them mini muffins to go along with our egg casserole and bloody Mary's. mmmmm

Egg Vegetable Casserole

Had brunch with the Guxton crew and made this delicious casserole. We added 8oz of mushrooms and 2 bunches of spinach and just some oregano instead of the spike seasoning but otherwise followed the recipe.

Friday, July 18, 2014

Chicken crockpot tacos

Sliced 2 small onions and chopped some garlic, put 3 half chix breast on top, then put a 10oz can of tomatoes with green chiles and a 4oz can mild green chiles on the chicken. Then topped it all with some corn. Cooked on high for 2 hours, then low for another hour or two. Shredded the chicken and added some spicy roasted chiles and chard to the mix. Topped tacos with avocado, queso fresco and chipotle salsa.

Thursday, July 17, 2014

Farfalle with sausage, cannellini beans and kale

This was a pretty tasty way to use up some of our greens. Good veggie to pasta ratio. We used 3/4 lb pasta and sausage, and adjusted the tomatoes and spices accordingly but still used just one can of beans.

Monday, July 14, 2014

Kale Frittata

Haven't made this in a while.  Turned out well.  Almost caught back up with the greens just in time for another load!

Saturday, July 12, 2014

Friday, July 11, 2014

Garlicy Greens Tacos Mostly

Mostly did the garlicy greens tacos (pg 161), but did the tomatillo/serrano sauce from say the tortilla casserole.  Added mushrooms and cannellini beans.  Chard from the garden was extra special delicious.

Tuesday, July 8, 2014

Sweet Potatoes and Greens

Baked the taters in the crock pot - wrapped in foil, on high for 3-4 hours.  Sort of doubled the topping so as to use a whole can of beans.  Used turnip greens along with the mustard greens.  One big leek.  4 sweet potatoes.  Added a tablespoon rice vinegar to the greens after they were cooked.

This turned out really tasty.  It's a good base for improvisation

Sunday, July 6, 2014

Breakfast Burritos

Turkey chorizo, black beans, sweet taters, chilis.  Was going to put chard in it but forgot.  Tasty.

Friday, July 4, 2014


Happy 4th of July!  Grilled some brats, sweet potatoes and red peppers.  Salad with fresh corn on it.  Yum.

Thursday, July 3, 2014

Salmon with Collard Greens

This was really good.  And pretty easy.  The raita took a bit of time but otherwise the rest was quick.  Used way more greens than they said, but that worked out well.  The raita was really good.  Cooked the salmon in the big cast iron pan.

Tuesday, July 1, 2014

Green Lentils and Spinach with hard-boiled Eggs

Deborah, pg 302.  Did about one and a half times the recipe and that seemed to work well.  3 onions.  Might have used chard this time, don't remember.  Was less dry than last time, so must have done a better job...