Kale and Broccoli Quinoa

Yum! I tried this recipe for the first time just this week.  It was delicious!  This is a great way to get some vegetables in because it tastes so good.  

I tripled the amount of Quinoa in this recipe and used 2 heads of broccoli and one whole bunch of kale, and a package of shredded parmesan.  

I would recommend this as a side dish or something fun and new to take to a potluck.  

Kale & Broccoli Quinoa

serves 2

Ingredients:
1/2 cup dry quinoa, rinsed and drained
3/4-1 cup water, to cook quinoa (you could also cook in broth to give more flavor)
2 tbsp olive oil
1/4-1/2 cup chopped red or yellow onion (to preference)
2 cloves garlic, grated into pan
1/3 cup vegetable broth
1 medium or large head of broccoli, cut into florets
1 bunch kale, leaves removed from stems, and broken into bite size pieces
salt and pepper to taste
parmesan cheese, for garnish
lemon juice, if desired

Directions:
1. Cook the quinoa in a medium pot to package directions, until tender and liquid is absorbed
2. In a sauté pan, heat the olive oil over medium high heat and add the chopped onion. Cook for a couple minutes until translucent (don't let burn), and add the garlic grating it straight into the pan. Stir for a minute, not allowing to burn, and add in the broth.

3. Rinse off the broccoli and kale and add them both to the pan with onions, garlic and broth. Reduce heat slightly and cover. Let cook for 5-10 minutes, stirring occasionally until the broccoli is tender and kale has shrunk. Season to taste with salt and pepper.
4. Add quinoa and veggie mix to a serving bowl and mix together. Garnish with parmesan cheese and eat warm.

Recipe Credit:
http://www.carlasconfections.com/2013/02/kale-broccoli-quinoa_12.html

Lentil and Kale Soup

Can you tell that I have been loving Kale lately? Almost every other meal that I have made includes Kale.

Chris is a professional scrambled-egg maker and he has been using fried Kale in his eggs every morning. So if you're looking for a healthier option for breakfast, you could always add some Kale to your eggs!

Anyways, this is a SUPER-BUDGET-FRIENDLY and delicious recipe! The website that it is from calculated it to be $0.91 per serving! Now thats a deal!  It's worth a try just because it is so cheap!

Lentil & Kale Soup 

Serves 6

Ingredients: 

2 tablespoons ghee, olive oil, or coconut oil
1 cup of lentils
1 cup of brown rice
1 1/2 teaspoons dried thyme
3 garlic cloves, peeled and minced
One bunch of kale, washed and stems cut out (fold in half, and cut the stem right out). Cut into bite sized pieces.
2 tablespoons balsamic vinegar
Salt to taste

Directions:
The night before, soak the lentils and rice in plenty of water at room temperature. Drain and rinse.  In a large pot, heat the oil/ghee until hot. Add the onion and cook for about five minutes, stirring, until softened. Add the garlic and cook for a minute longer.  Add 8 cups of water, the lentils and rice, and the thyme and cook for about 40 minutes, or until the rice and lentils are tender and cooked all the way. Add the kale, vinegar and salt to taste. Cook for another 10 minutes, or until the kale is cooked to your preference. I like mine to be soft, but not too mushy.  Serve and enjoy!  

Recipe credit: 

My wonderful sister-in-law, Amanda, gave me this recipe, so thank you!  

http://www.thenourishinggourmet.com/2009/11/the-healthy-1-menu-peasant-lentil-kale-soup.html

Garbanzo Beans and Greens

Another great meal tonight!  I made this recipe and served it over homemade mashed potatoes.  I didn't love the way that the garbanzo beans tasted with the mashed potatoes, but other than that... this meal was great!

The Kale tasted really good after being cooked in the vegetable broth, and the hint of crushed red pepper added just the right amount of spice.

Recipe for Garbanzo Beans and Greens

(Serves 4)

Ingredients:
2 Tbsp Olive Oil
1 cup chopped carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon paprika
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
2 1/2 cups vegetable broth
1 cup water
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
4 cups chopped fresh kale
1/2 cup plain 2% reduced-fat Greek yogurt (or sour cream)
4 lemon wedges (optional)

Directions:
1. Add 1 cup carrot and chopped onion to olive oil in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in vegetable broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
2. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Serve with 2 tablespoons yogurt and lemon wedges, if desired.

Recipe Credit: 

http://www.myrecipes.com/recipe/garbanzo-beans-greens-50400000109639/