Black Beans with Kale and Ham
Thanks to Farm Fresh Delivery for this tasty recipe! I imagine we didn’t follow it exactly, but close enough to get the flavor combinations, which were amazing.
Ingredients:
2 tablespoons olive oil
1/2 pound piece of cooked ham steak (Gunthorp Farms), cut into small cubes
2 bunches kale, stemmed and roughly chopped
salt and pepper to taste
1 yellow onion, chopped
3 (15 ounce) cans black beans, rinsed and drained, divided
2 cups water
1 teaspoon chili powder, more to taste (optional)
1 1/2 tablespoons brown sugar
Directions:
Heat 1 tablespoon of the oil in a large pot over medium heat. Add ham and cook, stirring occasionally until golden brown, about 5 minutes. Using a slotted spoon, transfer ham to a small bowl; set aside. Add kale, salt and pepper to pot and cook, tossing often, until just wilted, 1 to 2 minutes. Transfer to a large bowl; set aside.
Heat remaining 1 tablespoon oil in pot then add onions. Reduce heat to medium and cook, stirring occasionally and scraping up any browned bits, until golden brown, 10 to 12 minutes. Meanwhile, put 1/3 of the beans and all of the water into a blender and puree until smooth; set aside.
When onions are golden brown, add whole beans, chili powder, sugar, reserved ham, pureed bean mixture and salt and pepper to pot, stir well and bring to a simmer over medium high heat. Cover pot, reduce heat to medium low and simmer for 5 minutes. Stir in reserved kale and serve. Serves 6 to 8.
Mexican rice mix
Ingredients:
2 cups dry brown rice
1 can black beans, drained
1 can chili beans, drained
1 can diced tomatoes
Frozen corn
1 lb. chicken breast, grilled and diced
Taco seasoning
Sharp cheddar cheese
Directions:
Prepare rice according to package instructions.
Season meat after it has been cooked according to seasoning package instructions.
Combine all ingredients (except cheese) and heat on low until warm throughout.
Top with cheese and serve.
Fruit Smoothie
Ingredients:
1 cup low-fat vanilla yogurt
1/2 cup skim milk
1/2 cup frozen or fresh fruit (blueberries, strawberries, peaches, bananas)
Directions:
Combine ingredients in blender.
Blend until smooth.
Tomato Sauce with Lentils
Ingredients:
1/4 lb. lentils
small onion
minced garlic
Italian seasoning
1 can diced tomatoes
1 can tomato sauce
Directions:
Cover lentils with water. Boil until lentils are soft.
Chop onion. Saute in vegetable or olive oil.
While cooking onion, add garlic and Italian seasoning.
When onion is cooked, add tomato sauce.
Drain diced tomatoes and add to sauce.
When lentils are soft, strain, and add to sauce.
Heat on low until sauce is hot throughout.
Spread the sauce over some noodles. Sprinkle some shredded or grated Parmesan cheese on top. Enjoy!
Minestrone Chicken
Ingredients:
16 oz. short pasta
1 lb. chicken breast
1 onion
1 green pepper
1 can diced tomatoes
1 can chickpeas
salt & pepper
Italian seasoning
shredded parmesan cheese
Directions:
Bring a pot of water to a boil. Add pasta and cook until soft. Drain.
Grill chicken (sprinkle on some Italian seasoning) and cut into bite-sized pieces.
Chop onion and green pepper. Saute in vegetable oil.
Throw chicken, onion, and green pepper in with pasta.
Drain tomatoes and chickpeas. Add both to pasta.
Add salt, pepper, and parmesan cheese.
Heat on low until cheese is melted and everything’s hot.
Split Pea Soup
Ingredients:
2 c. dry split peas
1 can chicken broth
1 lb. ground turkey
1 onion
2-3 carrots
minced garlic
thyme
salt & pepper
Directions:
Chop onion and carrots.
Combine split peas, onion, carrots, and chicken broth.
Heat to a boil. Let boil until split peas are tender. You will likely need to add some water to keep the mixture covered and avoid sticking.
Brown the turkey and minced garlic.
Drain turkey and add to split peas.
Sprinkle in thyme, salt, and pepper. Simmer until hot throughout.
Potato Corn Chowder
Ingredients:
Potatoes
Creamed corn
Cubed ham
Milk
Salt
Pepper
Directions:
Peel and cube potatoes. Boil until soft.
Mash potatoes, but leave a little chunky.
Add milk, creamed corn, ham, salt, and pepper.
Heat on low until the chowder is hot throughout.
Couscous with Vegetables
Ingredients:
1 tsp. olive oil
1/2 medium onion, chopped
1/2 c. frozen peas
1/2 medium tomato, chopped
1/4 c. couscous
1/2 c. water
1 tsp. finely chopped fresh parsley
Tabasco or fresh lemon juice (optional)
Directions:
Heat oil in medium skillet. Saute onion on medium-low heat for 10 minutes or until they are lightly browned.
Add the peas, tomato, couscous, and water.
Cover and cook on low heat for 5 to 8 minutes, or until the peas are bright green, all the water is absorbed, and the couscous is soft. Add parsley.
Serve with a splash of Tabasco or fresh lemon juice, if desired. Salt and pepper to taste.
Broiled Tofu
Ingredients:
1 block extra-firm or firm tofu
3 tbsp. balsamic vinegar
3 tbsp. soy sauce
2 tsp. catsup
Directions:
Once tofu is pressed, preheat the broiler.
Slice the pressed tofu into thirds, length-wise.
Mix the balsamic vinegar, soy sauce, and catsup to make a marinade.
Place the tofu on a lightly oiled baking sheet and spread the tofu with the marinade.
Broil the tofu 3 to 4 inches from the heat for 5 to 7 minutes on each side, until browned and crisp on the edges.
Serve it straight from the oven.
Trail Mix
Ingredients:
dried apples
dried cranberries
dried apricots
almonds
Directions:
Mix and nibble.
