Collard Green Fried Rice

Our collard green plants are so bountiful. They were blocking all the sunlight for other plants in the garden bed so they needed to be trimmed.

This rice is so yummy. It's a great side dish for meals with meat but I like this for lunch all by its self. If you google it, collard green health benefits are unbelievable.

The original recipe comes from Gwyneth Paltrow's cookbook, My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness.

She says her kids love it. I almost didn't believe it...until my kids did the same!

 Her recipe calls for kale. I made it with kale and it was super yummy. Well this time I had collard greens and it worked just as well. If you are making with collard greens, I suggest finely chopping them instead of a julienne cut like I did. It's a little easier to mix in with the rice grains.

Ingredients

9                        collard green leaves, or about 1 pound, ribs removed and chopped finely

1 tbsp                olive oil

3                        garlic cloves, minced

3                        green onions, diagonally sliced thinly

2 1/2 cups         cooked brown rice

4 tbsp                low sodium soy sauce

1. Heat oil in large pan over medium heat. Add chopped collard greens and cook until dark green and tender, about 10 minutes.
2. Add garlic. Cook until fragrant, about 1 minute.
3. Add rice and cook until heated through, about 2 minutes. Add green onions and soy sauce. Cook for another minute.

Sun-Dried Tomato Pesto

Okay, this was the best dinner I had for awhile. Super duper yummy. You'd think that the amount of sun-dried tomatoes would be overpowering but it is deliciously perfect. The tomatoes almost take on a meat like texture.

You have to try it. My whole family loved it, including the (very recently) picky toddler!

The original recipe is Giada's. You can find it here.

To her recipe, I added more basil because I love basil. Plus, we have a basil bush that needed to be trimmed.

I also decided to add pine nuts to give it a deeper flavor. And more garlic. If you're not into super garlicky foods just put in a clove or two.

Also different is that I used little bags of sun-dried tomatoes not packed in oil.

For veggies, I picked lettuce, washed the leaves and stacked them on a plate. It was a nice change from eating salads. Because the pasta had so much flavor, the lettuce was just a nice little palate cleanser.

Ingredients

8 oz                 sun-dried tomatoes

3                      garlic cloves

1/4 cup            pine nuts

2 cups             basil leaves, packed

1/2 cup            freshly grated Parmesan cheese

3/4-1 cup         extra-virgin olive oil

                        freshly ground pepper

Directions

1. In food processor, add garlic cloves and turn on until finely chopped.
2. Add sun-dried tomatoes, pine nuts and basil and blend streaming in olive oil until tomatoes are finely chopped. Texture should be fairly thick. Add more oil if it starts to form a ball. Then add cheese and pulse until combined. Season with pepper.
3. Serve with any pasta.
 

 

Thanksgiving leftovers. Turkey Pot Pie

On Thursday, I cooked my second Thanksgiving meal. Between my mother (honey glazed ham, cheesecake and butter rolls), my father-in-law (Brussels sprouts and bringing the freshest tastiest oysters ever), my husband (cooking said oysters. half plain and in their natural juices, half topped with a spicy mayo misture broiled to perfection) and I (Good Eats turkey, Ina Garten's homemade gravy, crispy smashed potatoes, kale and sausage stuffing, buttermilk mashed potatoes, roasted carrots and butternut squash, roasted artichokes with lemon aioli) we had cooked a feast to last all of our families for days.

That being said, two days later I am sick of eating these leftovers.

Time for a Thanksgiving leftover recipe tweak!

The inspiration for my recipe is from the original Chicken Pot Pie recipe from Real Simple. You can click here to find it. On a day where leftover turkey isn't taking up fridge space, it's a great way to use store bought rotisserie chicken. In fact, the only reason I buy that tired old chicken is so that I can use it for other recipes.

Here's my version of Turkey Pot Pie. It's not the healthiest what with all the gravy and pie crust but...

Ingredients

4 cups                 diced cooked turkey
3 cups                 gravy
1/4-1/2 cup          chicken stock-to thin out probably too thick cold gravy
2 tbsp                  butter
1 large                 onion, diced
4 medium            carrots, diced
10 oz                   frozen peas
1 tbsp                  fresh thyme, chopped
2 rolls                  store-bought pie crust

Directions

1. Preheat oven to 425.
2. Melt butter in a large pan and cook onions, carrots and thyme until onions are translucent and carrots are tender.
3. Add peas, turkey and gravy. Stir to combine and heat turkey through. Add chicken stock if gravy is too thick; it should be a loose mixture.
4. Pour mixture into a 9"x13" dish that has been buttered on the top half. Unroll the pie crusts and layer over mixture, forming a seal and crimp edge around sides. Use any left over dough to try and create a beautiful design. (See my terrible one below). Make a few slits accross the top and bake for 30-40 minutes or until golden brown.

This is what it looked like in the baking dish. I just poured a little more chicken stock right on top hoping that the bubbling would evenly distribute the liquid. It did!

This is my very sad attempt at making a pretty crust. I had literally 10 minutes to whip it all together. Which meant the pie crust was still a bit frozen and I didn't have time to roll it out and make it smooth and pretty. Okayyy okay. I wouldn't have rolled it out to make it pretty if I did have time. If it wasn't for you guys, I wouldn't have attempted the leaves either. It would've been oddly shaped clumps like that one on the left. :)