Sunday, January 15, 2017
Love collard greens and always looking for new recipes. I wanted to try this since it has no flour or bread crumbs.
1 (16 oz) package frozen chopped collards***
1 medium onion, finely chopped (6 oz)
1 tablespoon minced garlic
3 large eggs
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup grated Parmesan cheese
1 tablespoon butter
1 tablespoon olive oil
Prepare fresh collards or take the 16 ounce box or package of collard greens in a saucepan with ¼ cup water.
Bring to a boil, lower heat to medium-high and cook 3-5 minutes, until thawed.
Drain the collards well, either by pressing on them in a colander, or by placing the collards inside a clean kitchen towel** squeezing hard to get rid of as much water as you can from them.
Place the the drained collard greens, onion and garlic in a large bowl. Mix well.
In a small bowl, whisk the eggs with the salt and pepper. Add the egg mixture and the Parmesan to the collards mixture, mixing well with a fork or a spatula to combine.
In a nonstick skillet over medium-high heat, heat the olive oil and butter.
Use 2 tablespoon per fritter , pressing down gently to flatten.
Cook 3-4 minutes on each side, until well-browned and crisp.
Briefly drain on paper towels before serving.
* As mentioned above. Spinach could be used in place of collards.
** A white towel will get discolored when used to drain the water from the collards. I buy inexpensive towels from a dollar store.
*** I used fresh collards which I prepared by washing, taking out the stem then steaming. Once collards are cooked I let them cool before handing them. When cooled I place collards in the towel and squeeze out excessive fluid. I then add to a food processor and chop. Remove from food processor and measure out 16 ounces.
Recipe adapted from Healthy Recipes
Monday, January 9, 2017
Saturday, January 7, 2017
Weather is cold and it's time for soup!
4 medium-sized red bell peppers
1 head of cauliflower, diced into florets
1 1/2 tablespoons oil
1 medium-sized onion, diced
3 garlic cloves, minced
4 cups chicken stock
1 teaspoon smoked paprika
salt and pepper, to taste
Cut the red bell peppers in half, scoop out the seeds and lay face-down on a baking sheet lined with parchment paper.
Broil in the oven on high until the skin has become black.
Remove peppers from the oven and place into a bowl and cover with plastic wrap. This step makes it easier to remove the skin from the peppers.
Broil the cauliflower florets in the oven on high until they are tender and crisp, making sure to turn them over halfway. Takes about 20-25 minutes.
Place oil in a large pot, add the diced onion and garlic cloves. Saute over medium-to-low-heat until the onions are tender and caramelized.
Add the chicken stock and smoked paprika into the pot and mix everything together. Allow the mixture to simmer on medium-heat.
Remove the skins from the peppers, dice the peppers and cauliflower. Add them into the pot; mix together. Allow the soup to simmer on medium-heat for 20 minutes.
Add the soup into a blender 2 cups at a time or use an immersion blender and blend until the mixture is creamy and pureed.
Add salt and pepper to taste.
recipe adapted from Gal On A Mission
Featured 1/11/17 on Thursday Favorite Things