I had to share this recipe. I had some green peppers to use up and was craving soup. This came out excellent. I made a few minor adjustments as I can never leave well enough alone. Changes: 3 jalapenos, 5 green peppers, 3 cloves garlic, a bit more broth and half-and-half plus added parsley as well.
Marinated Collard Greens June 23, 2012
My collard green addiction has not waned. I still try to find new ways to prepare them. I happened upon a truly interesting recipe that has become a staple for me. This recipe uses collard greens but is great with other similar greens as well like radish greens, kale, and swiss chard.
1/4 cup apple cider vinegar
1/4 cup chopped sun-dried tomatoes
1/4 cup diced radishes
1/4 cup chopped onions or leeks (white part only)
1 garlic clove, finely chopped
1 tsp. red pepper flakes
2 tsp. sea salt, divided in half
1/2 tsp. black pepper
1 bunch collard greens, washed
1/8 cup olive oil
1. In a small bowl, combine vinegar, tomatoes, radishes, onions, garlic, red pepper, 1 tsp. sea salt, and pepper. Set aside.
2. Take several collard green leaves, roll up like a cigar, and cut into thin strips. Continue until all greens are sliced. Place in a large bowl, drizzle with olive oil and 1 tsp. sea salt. With hand, massage into collard greens.
3. Add marinade and mix with hands until all are well coated. Let marinate for at least 4 hours in the fridge.
Cheese Rarebit June 19, 2012
Super Easy Marinated Asparagus June 5, 2012
I love asparagus, there is so much more to do with it than people think. It also doesn’t need to be a chore. This is one of my favorite ways of eating asparagus and it takes all of five minutes. Makes two seriously generous servings.
1 handful asparagus (about 3 ounces)
3-4 Tbsp. Italian dressing, or to taste
1/2 ounce sun-dried tomatoes, chopped
1. Get yourself set up first. In a medium bowl, add cold water and ice cubes for cooling asparagus after blanching. In a medium saute pan, start bringing water to a boil (may add salt to water, if desired).
2. Cut or snap off woody bottoms of asparagus and use a vegetable peeler to peel bottoms (about 1 to 1-1/2 inches from the bottom). Add asparagus to boiling water and blanch, about 30 seconds to 1 minute depending on thickness of asparagus. Asparagus will be a brilliant green when ready. Remove asparagus and immediately plunge in ice water, let sit up to a minute, remove and pat dry.
3. In a small container, add 1-2 Tbsp. of Italian dressing and half of the sun-dried tomatoes. Place asparagus in container and cover with remaining dressing and sun-dried tomatoes. I like mine bold so may even add more to taste. Let sit in refrigerator for at least an hour for the best flavor.