Category Archives: Sides

A good side can make a meal!

1st Semester of Law School Finished!

Our first big Syracuse snow!

Our first big Syracuse snow!

It has been a busy and exciting few months! I finished my first semester of law school, Rich started his Ph.D. program, we opened our B&B (I’ll write more about that in a later post), and have enjoyed living in our new house.

 

Law school has certainly surpassed my expectations. I’m impressed by how much I’ve learned in just a few months, I’ve met some wonderful new people, and have really enjoyed challenging myself in new ways. The study of law is both intellectual and practical. I love pushing myself to learn new things while knowing that these are ideas that have practical uses and implications.

 

Studying with a big kale salad and a kombucha!

Studying with a big kale salad and a kombucha!

I went back and forth for the last three years about whether going to law school was a good choice for me. I was worried about the decrease in jobs for lawyers and the amount of debt most law students get into. I’m so happy I finally decided to go, but I’m also happy I waited as long as I did. After working for a few years, I am not putting myself into debt and I feel confident about my career prospects because I am doing a joint MPA/JD.

 

I also like being an older student. I am much less stressed than I would have been a few years ago. I am able to put things in perspective and enjoy the experience to an extent I wouldn’t have been able to after undergrad.

 

I have made some yummy creations in the past few months. I would take pictures with every intention to blog, but realized I should re-read an assignment for class or work on my paper instead. I will try to spend a bit more time posting this semester, even if the posts are short.

This really captures how much snow we got.

This really captures how much snow we got.

 

January is the month I do a strict vegan detox. While I am usually a flexitarian (occasionally eating meat or dairy), after the holidays I find that an entire month without any meat or dairy makes me feel revitalized.

 

We have made some pretty spectacular dishes for vegan month so far. Yesterday I made baked kale falafels. The kale made them a nice green color and when I baked them they became slightly browned on the outside. Because they were not fried, they were much healthier than regular falafel. The kale made them taste earthy and the cumin and chili powder “kicked it up a notch” as Rich likes to say. He made a fabulous baganoush to go with them and we ate it all over a big kale salad. I couldn’t believe how filling it was!

Kale Falafel

Kale Falafel

Falafel and Kale salad

This recipe was adapted from Mark Bittman’s baked falafel recipe

Baked Kale Falafel
Yields 13
A healthier take on falafels.
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Prep Time
15 min
Cook Time
27 min
Total Time
42 min
Prep Time
15 min
Cook Time
27 min
Total Time
42 min
126 calories
13 g
0 g
7 g
5 g
1 g
67 g
218 g
0 g
0 g
5 g
Nutrition Facts
Serving Size
67g
Yields
13
Amount Per Serving
Calories 126
Calories from Fat 56
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 218mg
9%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
4%
Sugars 0g
Protein 5g
Vitamin A
17%
Vitamin C
11%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 15 ounce cans of chickpeas
  2. 1 cup finely chopped kale
  3. 1 small onion finely chopped
  4. 1/2 cup tahini
  5. 1 teaspoon olive oil
  6. 1 tablespoon cumin
  7. 1 teaspoon chili powder
  8. 1/2 teaspoon corse salt
Instructions
  1. Pre-heat the oven to 375 degrees fahrenheit.
  2. Finely chop the kale and onion.
  3. Add all of the ingredients to the food processor until everything is well blended.
  4. Place a sheet of parchment paper on a cookie sheet.
  5. Take about 1 1/2 tablespoons of the mixture and make it into a ball. Then place it on the cookie sheet and flatten a little by pressing down with your palm.
  6. Repeat until all of the falafels are formed.
  7. Bake for 15 minutes at 375 degrees fahrenheit, then take them out and gently flip the falafels. Bake them for another 12 minutes.
  8. Let them cool for about 5 minutes and then serve anyway you like!
Notes
  1. Falafels are great on salads, in wraps, or alone with some dip!
Adapted from Mark Bittman
beta
calories
126
fat
7g
protein
5g
carbs
13g
more
Adapted from Mark Bittman
Bed Stuy Foodie http://bedstuyfoodie.com/

Spicy Vegan Potato Salad!

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It was a rainy weekend in Brooklyn, perfect for cooking, relaxing, and reading! I made some fun new recipes. I experimented with an asparagus soup, vegan banana bread, and a spicy vegan potato salad!

There was a new product at the Park Slope Food Co-op this weekend – Chipotle Veganaise!  I knew right away what I would do with it, spicy potato salad!

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My mom makes an awesome potato salad with pickles and mustard. That inspired me to make this one.

The recipe was really easy. It was also hearty and colorful. The chipotle mayo gave the salad a good spicy kick. The relish added a sweetness and the lemon and little zing! It would be a great dish to bring to a vegan picnic! It is also a great lunch idea. I’ve already packed my lunches for the next 2 days. 

Spicy Vegan Potato Salad
Serves 8
A spicy potato salad - perfect for a picnic!
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Prep Time
45 min
Total Time
45 min
Prep Time
45 min
Total Time
45 min
200 calories
46 g
0 g
0 g
6 g
0 g
310 g
230 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
310g
Servings
8
Amount Per Serving
Calories 200
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 230mg
10%
Total Carbohydrates 46g
15%
Dietary Fiber 5g
19%
Sugars 3g
Protein 6g
Vitamin A
10%
Vitamin C
52%
Calcium
6%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 russet potatoes
  2. 6 radishes
  3. 1 bunch of parsley
  4. 8 stalks celery
  5. 1 medium onion
  6. Juice from 2 lemons
  7. 1/3 cup chipotle veganaise
  8. 1/3 cup relish
  9. 2 tablespoons water
  10. 1 teaspoon red pepper flakes
  11. 1 1/2 teaspoons black pepper
  12. 1 teaspoon paprika
  13. 1/4 teaspoon salt
Instructions
  1. Bring a large pot of water to a boil.
  2. Peel potatoes and chop into 1 inch cubes.
  3. When the water boils, add the potatoes and let the water continue to boil for 8-10 minutes until potatoes or soft.
  4. Wash and chop the radishes, celery, parsley, and onion and place in a large bowl.
  5. When the potatoes are done, drain the water and rinse the potatoes in cold water. Let cool.
  6. In a separate smaller bowl, combine the lemon juice, veganaise, relish, water, spices and mix well.
  7. Add the potatoes to the large bowl with the other veggies. Pour the sauce from the smaller bowl over the ingredients in the larger bowl and mix well. Chill and serve cold.
Notes
  1. If you like it spicier, add a little more chipotle veganaise!
beta
calories
200
fat
0g
protein
6g
carbs
46g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
Vegan Spicy Potato Salad

Even though it is rainy inside, there is a fun party going on online. Check out my posts as well as many more awesome posts at My Little Home’s Link Party!

Hearty Kale Almond Salad

Almond Kale Salad

Almond Kale Salad

Today is the start of vegan month! I am technically a flexitarian, which for me means I mostly eat vegan but occasionally eat organic meat and cheese. Every January I do a cleanse – no animal products and no alcohol. It feels really good after all of the holiday treats I consume in December. It also reminds me that eating mainly plants, whole grains, and nuts gives me energy and keeps me really healthy.

I was looking for heartier salads to fill me up during vegan month. I found a great recipe from one of my favorite food blogs Oh She Glows and combined it with a kale salad I have been making.

massage kale

Massaging kale!

Kale Almond Salad
Serves 4
A hearty kale salad full of flavor!
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
329 calories
36 g
0 g
19 g
13 g
2 g
170 g
98 g
14 g
0 g
17 g
Nutrition Facts
Serving Size
170g
Servings
4
Amount Per Serving
Calories 329
Calories from Fat 162
% Daily Value *
Total Fat 19g
30%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 0mg
0%
Sodium 98mg
4%
Total Carbohydrates 36g
12%
Dietary Fiber 10g
40%
Sugars 14g
Protein 13g
Vitamin A
2%
Vitamin C
75%
Calcium
14%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Salad
  1. 2 bunches kale
  2. 4 lemons
  3. 1/2 cup dried cranberries
  4. 2 stalks of celery
  5. balsamic glaze
  6. 1 slice of whole wheat bread (for croutons)
Topping
  1. 1 cup of whole almonds (not peeled)
  2. 3 tablespoons nutritional yeast
  3. 1/16 teaspoon salt
  4. 1/8 teaspoon pepper
  5. 1/8 teaspoon cumin
Instructions
  1. 1. Pre-heat the oven to 400 degrees.
  2. 2. Place the almonds on one baking dish and bake for about 8 minutes.
  3. 3. Place the bread on a baking dish and place on broil for about 4 minutes (depending on the intensity of your oven).
  4. 4. Rinse and finely chop two head of kale and place in a large bowl. Be sure to cut around the stems, you can save them for soup!
  5. 5. Squeeze the juice of 4 lemons into a separate dish. Remove the seeds from the juice.
  6. Pour the juice of the lemons onto the kale.
  7. 6. Massage the kale by squeezing it in your hands and mixing it in the lemon juice for about 3 minutes.
  8. 7. Let the kale sit for about 10 minutes.
  9. 8. Place the almonds, nutritional yeast, salt, pepper, and cumin into a food processor and pulse a few times until the almonds are ground.
  10. 9. Place the salad onto 4 plates.
  11. 10. Place a little more than 1/4 cup of the almond mixture onto each salad.
  12. 11. Add cranberries, croutons, and celery to the top and drizzle with balsamic glaze.
Notes
  1. The kale with significantly decrease in size after you massage it.
Adapted from Oh She Glows
beta
calories
329
fat
19g
protein
13g
carbs
36g
more
Adapted from Oh She Glows
Bed Stuy Foodie http://bedstuyfoodie.com/
IMG_2457

The salad before the massage.

 

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The salad after the massage.

 

 
Healthy Dinner with Fresh Squeezed Grapefruit Juice

Healthy Dinner with Fresh Squeezed Grapefruit Juice

Thanksgiving Pie!

IMG_2237

Thanksgiving pie, why didn’t I think of this sooner? It has all the flavors of Thanksgiving in one place!

Warning to my vegan fans, I used meat in this recipe but there will also be a recipe for a vegan version. As I mentioned earlier, since my trip to France I am eating meat and cheese about once a week again. I am loving the moderation and I still feel great.   I actually made one with some fake meat from Trader Joe’s. The fake meat had such a fake flavor that I couldn’t stand it. I am going to try it again with mushrooms.

This dish was a little time consuming, but well worth it! I made the cranberry sauce from scratch earlier in the day and I used Trader Joe’s Cornbread Stuffing. I also made homemade mashed sweet potatoes sweetened with maple syrup. The salty stuffing with the sweet mashed potatoes and cranberry sauce made for an addictive flavor! 

The whole apartment smelled festive and I went a little crazy taking pictures. It was a lot of fun! This dish is great if you want to have a more modern Thanksgiving but want a little tradition too. You could actually make it the day before and just heat it up on Thanksgiving. 

Ingredients
Whole wheat pie crust (you could also make your own)

For the base…
1/2 small onion
1 cup organic chicken or turkey
1 medium carrot
2 stalks celery
3/4 cup vegetable broth
1 1/2 tablespoons cornstarch

For the sweet potatoes…
1 1/2 pounds of sweet potato
3/4 cup coconut milk
1 tablespoon maple syrup

Homemade Cranberry Sauce (You could also use store cranberry sauce)

Trader Joe’s Cornbread
1 stick of butter
3 cups of vegetable broth

Method
1. Defrost your whole wheat pie crust if you are using store bought. Check the instructions, but I usually put mine in the refrigerator if I am going to use it the next day. Then I let it sit on the counter for 1 hour before. If you are making the cranberry sauce, I recommend making this the day before as well.
2. About 2 hours before you want to cook this meal, pre-heat the oven to 400 degree Fahrenheit. Make holes in one large, washed sweet potato with a fork. Wrap the sweet potato in foil and bake it for about 1 hour and 15 minutes, or until a fork can easily slide through it.
3. Allow the sweet potato to cool.
4. Bring the oven down to 375 degrees Fahrenheit.
5. Place 1 tablespoon of olive oil in a pan and bring the pan to medium heat.
When the oil is hot, add the finely chopped 1/2 onion.
6. While the onion cooks, cut the chicken or turkey up into shreds.
7. After about 5 minutes, add the chopped carrots and chopped celery to the pan. Cook until the veggies start to become soft. Then add the chicken or turkey to the pan. Cook until the meat is cooked through.
8. On the side, whisk the vegetable broth and cornstarch together until there are no lumps. Add this to the pan. Bring the heat down to medium-low and continue cooking until the vegetable broth and cornstarch thicken to a gravy. Remove the pan from the heat and allow the ingredients to cool.
9. Follow the directions for the stuffing and set aside.
10. Peel the cooled sweet potato and place it in a food processor with the coconut milk and maple syrup. Pulse until the texture is smooth. Set aside.
11. Start layering! Place the meat layer down first in the whole wheat crust. Then add the mashed sweet potatoes, followed by the cranberry sauce, and finally, the stuffing. Keeping the stuffing on top keeps it from getting soggy. Add the top crust and press down firmly so nothing leaks out. Place four small slices on top of the pie to let the heat in.
IMG_2180

IMG_2187
12. Bake at 375 Degrees Fahrenheit for about 1 hour.
13. Let cool for at least 20 minutes so that the pie can settle.
Enjoy!
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IMG_2246

IMG_2236

Cranberry-Apple Sauce

Homemade Cranberry Sauce (Vegan)

I love canning this and having it in the fridge to add as a side.

I love canning apple-cranberry sauce and having it in the fridge to add as a side.

 

This recipe is a family favorite. I have been making it for Thanksgiving every year and once the weather gets cold, I always make a batch. I love this recipe because the aromas that come from the pot make my whole house smell amazing. Once it is done, it is a great side to any fall dish. 

IMG_1553

Homemade Cranberry Sauce (Vegan)
Serves 10
Easy homemade cranberry sauce to impress your guests!
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Prep Time
15 min
Cook Time
4 hr
Prep Time
15 min
Cook Time
4 hr
76 calories
20 g
0 g
0 g
1 g
0 g
155 g
2 g
11 g
0 g
0 g
Nutrition Facts
Serving Size
155g
Servings
10
Amount Per Serving
Calories 76
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 20g
7%
Dietary Fiber 5g
22%
Sugars 11g
Protein 1g
Vitamin A
2%
Vitamin C
23%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Homemade Cranberry Sauce Ingredients
  1. 8 cups of fresh cranberries
  2. 6 cups of chopped apple (I like to mix sweet and sour apples together)
  3. 1/8 teaspoon of cloves
  4. 6 cinnamon sticks
To make the sauce
  1. 1. Rinse the cranberries and put them in a large pot. Place the stove on medium-low.
  2. 2. Chop about 6 cups of apples, less if you want your sauce to be less sweet. Add them to the pot.
  3. 3. Add the cinnamon sticks and cloves.
  4. 4. Cook on medium low for about 30 minutes, stirring occasionally.
  5. 5. Put on the lid, turn and the burner down to simmer. Let the cranberries and apples cook down.
  6. 6. Simmer for about 4 hours or until everything has cooked down. Stir every 20 minutes.
Notes
  1. This dish makes quite a bit and is great for making on a Sunday and eating as a side throughout the week. I love this cranberry sauce on a sandwich with warm butternut squash and goat cheese! Of course, it is also a great Thanksgiving side!
beta
calories
76
fat
0g
protein
1g
carbs
20g
more
Bed Stuy Foodie http://bedstuyfoodie.com/

 

Crock-Pot Apple Butter (Vegan)

IMG_2134

Yesterday was such a chilly Sunday, the perfect day for making apple butter in the crock-pot! I got up early and chopped apples for about 45minutes. I added some cinnamon, cloves, pumpkin pie spice, and maple syrup. Everything went into the crock-pot. For the next 10 hours my apartment smelled amazing!

We took an excursion to Trader Joe’s. When came back cold and hungry, our apartment was warm and it smelled wonderful! We ate it with my favorite Whole-Wheat Sourdough Bread from Bread Alone.

I am actually going to make homemade apple butter for Christmas gifts this year! I am realizing now that I will need a lot of apples because 15 cups of apples cooked down to two pints (I put it in mason jars).

I used a variety of apples to add flavor. I also didn’t take off the skin to add flavor. Thanks for the tip Kelsey!

IMG_2025

Yield: 2 Mason Jars of Apple Butter
Cook time: Only about 1 hour of work and then 10 hours in the crock-pot.
Ingredients:
15 cups of apples
1 ½ teaspoon cinnamon
1 teaspoon of pumpkin pie spice
¼ teaspoon cloves
1 cup of maple syrup
2 lemons
Method
1. Finley chop the apples (I used about 8 large apples) and place in the crock-pot.

IMG_2067 2. Add the cinnamon, pumpkin pie spice, cloves, and maple syrup to the crock-pot.
3. Squeeze 2 lemons and add the juice to the crock-pot.
4. Put the crock-pot on low for 10 hours and stir about every two hours.
5. Let the cooked apple cool for about an hour (I put mine by an open window to speed it up).
IMG_2081
6. Place the cooked apples in the food processor and pulse until the texture is smooth and free of apple pieces.
IMG_2150Enjoy on toast, oatmeal, muffins, or your favorite bread!

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Raw Brussels Sprout and Kale Salad

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This time of the year I like to practice some Thanksgiving meals so I can decide what to make on the big day. I found a great recipe that will add some raw veggies to our Thanksgiving meal. Actually, I really wanted to find a way to sneak kale into Thanksgiving this year. My family was not going to go for an undisguised kale dish, like a plain kale salad or kale chips. Brussels sprouts are festive and so I think this dish will help get my kale in the door!

I made this dish last night and was surprised by how fresh it tasted. The dressing is tangy and it helps to break down the kale and brussels sprouts. The toasted almonds add a little crunch and a nutty flavor. The shallot adds a little sweetness to the mix.

I have never had raw brussels sprouts before. It was a little time consuming grating each of the brussels sprouts, but worth it. Next time I make this dish I will try to buy larger brussels sprouts so that they will be easier to grate.

Inspired by: Bon Appetit

Yield: About 6 medium sized salads or 4 large salads.
Time: About 40 minutes
Ingredients:
1 cup sliced almonds
About 15 medium sized brussels sprouts or 2 cups
1 large head of kale
1 teaspoon of olive oil
salt to taste

Dressing
1 shallot
2 cloves of garlic
1 teaspoon dijon mustard
1/4 teaspoon black pepper
3/4 cup lemon juice (about 5-6 lemons)
2/3 cup olive oil
1/3 cup water

Method:
1. Place one teaspoon of olive oil in a pan and bring the head to medium.
2. Once the olive oil is hot, add the almonds and cook until brown. This will take about 20 minutes. Just be careful to turn them frequently.
3. Finely chop one shallot and place it in a small bowl.
4. Mince two cloves of garlic and add it to the small bowl.
5. Add the remaining dressing ingredients and whisk until well-comined. Set aside.
6. Rinse the kale and brussels sprouts. Then chop the kale into short, thin pieces and place it in a large bowl.
7. Grate the brussels sprouts and place them the large bowl.
8. Salt the browned almonds to taste and then add them to the large bowl.
9. Whisk the dressing again and pour it over the ingredients in the large bowl.
10. You can serve this immediately or dressing sit and serve up to 24 hours later.

After the salad sat in the dressing all night and morning, it was even better for lunch. I am definitely going to make this dish again, even before Thanksgiving!

Homemade Vegan Cracker Recipe

I have been wanting to make homemade crackers for some time. Yesterday Rich surprised me and got me my favorite vegan cheese. I really wanted some crackers to go with it, but the gourmet corner store wanted to charge me $5 for about 12 crackers that had half of their calories from fat. I couldn’t justify it on so many levels. I decided this would be a great opportunity to finally make my own!

My favorite vegan cheese – made in Brooklyn!

This recipe was amazingly simple and I was pleasantly surprised by the crackers! They were light and savory. The whole wheat flour gave them a hearty flavor. The herbs and salt added the savory taste. The black pepper also made them a little spicy. My only complaint was they were a little thick, next time I will try to roll them thinner.

This recipe was inspired by a recipe from SpiceFoodie.

Cook Time: 25 minutes
Yield: 24-30 crackers


Recipe
2 cups whole wheat pastry flour (plus a little more for rolling and dusting)
1 teaspoon baking powder
2 teaspoons italian herbs (mixed rosemary, thyme, oregano)
1 teaspoon garlic powder
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 cup warm water
4 tablespoons olive oil

Method
1. Pre-head the oven to 400 degrees Fahrenheit

Vegan cheese, apples, and homemade crackers!

2. Add all of the dry ingredients together in a large bowl and mix well.
3. Make a well in the center and add the water and olive oil. Stir until the flour is no longer visible.
4. Sprinkle flour on the place you will roll them out. Add more sprinkled flour to the top or your dough and dust your roller with flour.
5. Roll the dough so that it is about 1/8 inch thick and transfer to a baking dish lined with parchment paper.
6. Use a pizza slicer to cut the crackers to the desired size and shape.
7. Bake for 12-14 minutes and then remove from the oven.
8.  Move the crackers to a cooking rack and give them about 8 minutes to cool.
9. Sprinkle with a little salt and/or herbs.

You can really get creative with the herbs and spices added. What kinds of herbs will you try?

Vegan Quesadillas with Grape Salsa

We decided to go for a Mexican theme this weekend. We had non-vegan visitors and figured that it would be something that everyone would enjoy. It proved to be a tasty and enjoyable meal!
 
The grape salsa added a spicy and sweet flavor to the savory quesadillas. The quesadillas were filled with spinach, shallots, mushrooms, black beans, and vegan cheese. The guacamole added a nice burst of citrus to everything. Best of all, this meal was very healthy and we all felt good about it. Enjoy!
 
Ingredients
 
 
Quesadillas
2 tablespoons of extra virgin olive oil
2 shallots
4 cups of spinach
2 cups of mushrooms
4 whole wheat tortillas
1 1/2 cup of black beans 
1/2 teaspoon of cumin 
1 clove of garlic
1/8 teaspoon of cayenne
1/2 teaspoon of black pepper
1 cup Diaya Cheese
 
 
 
Grape Salsa
1/2 onion
1 jalapeno 
4 cup of cherry tomatoes
3 cups of red grapes
1 cup of cilantro 
1/2 cup lime juice
1/2 teaspoon salt
 
 
Guacamole 
3 cloves of garlic
3 ripe avocados
1/3 cup lime juice
 
Method 
 
 
Quesadillas
1. Heat 1 tablespoon of olive oil in a large pan.
2. When the oil is hot, add 2 diced shallots and cook on medium until they are slightly browned. 
3. Add the sliced mushrooms and cook for another 8 minutes. 
4. Add the washed spinach and cook for about 2 minutes, or until the spinach is all wilted (you may need to add a little spinach at a time to fit in all in). 
5. Place the vegetables in a bowl and set aside. 
6. In a separate pot, heat the black beans on medium heat and add the cumin, garlic, cayenne, and black pepper. Stir until the beans are warm, then cover and set aside.
7.  Clean the large pan or skillet. Turn the heat to medium and add 1 teaspoon of olive oil. When the oil is warm, make sure it is spread evenly around the pan. 
8. Place 1 tortilla on the pan. Add a layer of the veggies, beans, cheese, and the other whole wheat tortilla. Be careful to not put too much in the tortilla at once or it will be difficult to flip. 
9. Cook on medium heat for about 6 minutes. Brush the top of the tortilla (facing up) with olive oil before flipping. Then cook for 6 more minutes on the other side. 
10. Repeat with the second tortilla. 
 
 
Salsa
1. Get a large mixing bowl. 
2. Dice the onion and jalapeno. Add them to the bowl. 
3. Cut the tomatoes and grapes into quarters and add them to the bowl. 
4. Take the leaves off of the cilantro and add them. 
5. Squeeze limes until you have about 1/3 cup of lime juice and add the juice to the bowl. 
6. Add the salt and mix well. 
 
Guacamole
1. Get a small mixing bowl.
2. Mince the garlic and add it to the bowl. 
3. Add the avocados and mash until they are broken up. 
4. Add the lime juice and mix well. 

Ways to Eat Kale: Sauteed Kale

 
sauteed kale

As I shopped for the essentials like everyone else pre-Sandy, I was surprised to find one of my staples was sold out. Along with the batteries and water, kale- my favorite leafy green- was also gone from the shelves. Luckily I still had some reserves back home.

 

 

raw kale
 
 

What is kale anyway and why is it so popular? Kale is a green and leafy vegetable that is jam packed with nutrients and fiber. Although it is often used in salads, kale is actually more closely related to cabbage, broccoli and cauliflower than it is to lettuce.  Kale has grown so popular, mainly among foodies, because of its high nutritional value. 

 
According to WebMD:
 
One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
 
 
Naturally, with stats like that I want to eat as much of this superfood as I can! I try to have a little everyday in my green smoothie. Today, I made a lovely dish of sauteed kale. It made for a nutritious lunch after a long run in the rain. It would also make a great a great side dish.
 
The shallots gave the dish a sweetness that was a nice contrast to the earthy kale. The garlic added a savory aroma and taste which left me wanting more. I hope you enjoy this dish as much as I did!
 
 


Ingredients
2 cups of fresh kale
1/2 shallot
1 teaspoon olive oil
1 lemon
1 clove of garlic
pepper to taste

Method
1. In a pan on medium, heat the olive oil and add 1/2 chopped shallot.
2. After 3 minutes add garlic and saute for another 5 minutes until the shallots start to brown.
3. Squeeze the juice of 1 lemon.
4. Add the kale with the lemon on top.  Put the lid on the pan and cook for about 3-5 more minutes.
5.  When the kale color becomes a deeper shade of green, you know you are done.
6. Season with pepper and enjoy warm!