Tag: greens

Collard Green Enchiladas

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I feel like I’m a long, bloated caterpillar finally transforming into the sleek, slender butterfly I’m truly meant to be.

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No joke, we have been more social in the last 3 weeks in NC than we were in 3 years in WA.

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I’m not sure why. I mean we were a little more angsty in the early years of our marriage and thought all people were the enemy and heinous and boring.

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We’ve matured, though. And let me just tell you, I am an outgoing lil swan! Just approaching folks left and right and introducing myself. I joined a yoga studio and we’ve gotten involved at a church and I’ve signed up for several local newsletters and have gone out with friends (three times!!!!!)! Everywhere we go I try and introduce myself and let folks know we are new to town. Not only do I love the recommendations I receive, but the attention is a rush!

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I did, however, bring my own meal to a cookout this weekend and immediately lost any shot of connecting with the other gals.

 

 

Time: 1 hour (prep + cooking) | Serves: 8-10 enchiladas

Ingredients:

  • 8-10 collard green leaves, stems cut off
  • 1 package of soyrizo
  • 1 onion, diced
  • 3 tbsp. of garlic, minced
  • 1 can of green chiles
  • 2 cups of brown rice, cooked
  • 1 can of pinto beans, rinsed + drained
  • 1 red pepper, roasted
  • 1/4 cup of raw cashews
  • Juice of 1/2 a lime
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 1 tbsp. of olive oil
  • 8 corn tortillas, cut into lil strips

How to:

  • Preheat oven to 400
  • Soak cashews in just enough warm water to cover them
  • Arrange tortilla strips an even layer on a lined baking sheet + bake for 10-12 minutes, stirring once until crisp, set aside
  • Add an inch of water to a large skillet + bring to a boil
  • Add collard greens to boiling water, submerging the leaves + cooking for 2-3 minutes
  • Drain + rinse with cold water
  • Meanwhile, heat olive oil in another skillet over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add 1 tbsp. of garlic, cook another minute
  • Add soyrizo, cook for 5-6 minutes
  • Add green chiles, cook another 1-2 minutes
  • Meanwhile, add beans + rice to a small pot over low-med heat
  • Add cumin + chili powder, let heat through for 5-6 minutes
  • Meanwhile, add roasted red pepper + remaining garlic + cashews with water they soaked in + crushed red pepper + S+P to a food processor, process until smooth
  • Turn on broiler
  • To assemble, lay a collard green leaf out flat
  • Fill with rice + bean mixture + some soyrizo mixture, fold up like a burrito, arrange in a baking dish seam side down, repeat
  • Broil for 2-3 minutes
  • Serve hot with roasted red pepper sauce
  • With back of fork, smash all ingredients into even layer, think pie like form + bring to a party + serve pals for dessert

 

Idea from here!

Rigatoni with Chickpeas + Chard

22 Comments

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This year, Garrett & I have gone alllllllllllll out for Valentine’s Day.

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By this I mean, I put on a real pajama set instead of baggy sleepies and have a blackhead eliminating face mask on until he arrives home from work so he will think I am young and supple.

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Once he arrives, the real fun will begin. HOMEMADE PIZZAS, PEOPLE, CAN I GET A HOORAH?! The night will cap with a viewing of last night’s episode of The Bachelor. Just what will Corinne do this week?!

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We exchanged presents this weekend. He got me a Target shopping spree!!! Meaning he went with me to Target, pushed the cart and let me buy $200 worth of home decor stuff I did not need!!! I got Garr an afternoon of helping me scrub the blinds in all of our rooms. He just can’t stand a dusty blind, and neither can I! Match made in heaven!

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I’m sorry if this post made you all sad you’re not as in love as we are…

 

 

Time: 30 minutes | Serves: 4-6

Ingredients:

  • 1 box of rigatoni
  • 1 can of chickpeas, rinsed + drained
  • 2 tbsp. of capers
  • 1 bunch of swiss chard, stems removed + leaves roughly chopped
  • 1 tsp. of crushed red pepper
  • Juice of 1/2 a lemon
  • 1 cup of parmigiano reggiano
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat one tbsp. of olive oil in a skillet over medium heat
  • Add chickpeas, cook for 4-5 minutes, stirring often, until browned + crisp to your liking
  • Add capers + cook another minute
  • Add swiss chard + lemon juice + crushed red pepper + S+P, cook another 2-3 minutes
  • Meanwhile, cook pasta to al dente
  • Reserve a cup of the cooking water + drain pasta
  • Add reserved water to chickpea + chard skillet, let cook for 2 minutes
  • Turn off the heat, add pasta to skillet + cheese directly on top of pasta, stir + warm for 1-2 minutes
  • Drizzle with remaining olive oil + serve warm with extra cheese
  • Serve to sweetie with a smile + no fork + ask him to lap up like animal

 

Giada made this on Food Network the other day & this is my version from memory because I am so smart!!!!!!!

Chickpea Gyros

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I have fallen ill.

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Well, I have recovered, but I wanted to say fallen ill.

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I was stricken with a heinous sinus infection and some sort of mucus monster like the kind on the commercials crawled in my lungs & decided to set up shop for 6 days. It was righteous.

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It was a wake-up call, though, that I need a registered nurse on speed dial. Do you know how many medical questions I have on a daily basis? For instance, is my heart supposed to palpitate this much? Is the rash on my shin a bug bite or cancer? Do other people’s feet smell this bad? Am I supposed to cry every day?

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Perhaps my health issues are too great for just one soul to heal.

 

 

 

Time: 35 minutes (prep + cooking) | Serves: 3-4 gyros

Ingredients:

  • 1 can of chickpeas, drained + rinsed
  • 1 cups of plain Greek yogurt
  • 1/2 cup of shredded cucumber
  • 2 tbsp. of lemon juice
  • 2 tbsp. of garlic, minced
  • 1/2 red onion, sliced thin
  • 1 tomato, sliced thin
  • 1/2 cup of spinach leaves
  • Pita flatbreads
  • 1 tbsp. of paprika
  • 1 tsp. of chili powder
  • 1 tsp. of cayenne
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • Preheat oven to 400  degrees
  • In a bowl, combine chickpeas + olive oil + paprika + chili powder + cayenne + S+P
  • Roast for about 20 minutes or until crisp to your desire
  • Meanwhile, salt cucumber + let drain on a paper towel for about 10 minutes
  • Combine yogurt + cucumber + lemon juice + garlic + S+P
  • In a pita, spread some tzatziki + add some spinach + onion + tomatoes + chickpeas
  • Shove entire gyro into mouth at one time to ensure best flavor profile

 

Used this gal’s recipe as a guide!

http://www.liveeatlearn.com/roasted-chickpea-gyros/