Wednesday, February 17, 2016

Spicy Kale and Corn Bread

I came up with this recipe because I don't really like Kale.  I like most greens, but for some reason, I've never had Kale that worked.  I wanted something that had lots of flavor but not too much "heat."  I don't do "HEAT."  As I say in the "HINT" section, you can adjust the recipe to fit your tastes.  If you can't find Rotel, and you use real peppers, remember that the seeds are where the :heat" isIf you want just a little bit of "heat", remove most of the seeds.  Also, remember to use gloves and NEVER touch anywhere around your eyes after cutting up peppers.  

Spicy Kale

          2 – Onions (Sliced thin & caramelized)
          4 – Cloves – Garlic (minced)
          2 – Bunches – Kale (washed & chopped)
          1 – 10 oz. - Can – Rotel
          1 – 14.5 oz. or 15 oz. – Can – Fire-roasted Tomatoes
          1 – Tablespoon – Coconut Oil
          1 – Tablespoon – Paprika (ground)
1)    Prepare onions and garlic (peel & slice)
2)   Chop and wash kale. (remove large stems)
3)   In a large skillet, add oil, onions, and garlic.
4)   Cook until translucent.
5)   Add paprika.
6)   Add washed kale.
7)   Cook 10 minutes on medium heat.
8)   Add Rotel and tomatoes.
9)   Cover and cook until kale is tender. (30 to 40 minutes)
10)  Serve with brown rice, quinoa, corn bread, or whatever you might like.

HINT: I use mild Rotel, but you can use whatever "heat" you like.  Following this recipe there’s a recipe for corn bread.  I use Trader Joe’s Corn Bread Mix, but I change up some of the ingredients.  I have also used a mixed grain side dish to go with the kale.  Make it your own.

Special Corn Bread

The recipe on the box calls for 1 egg, ½ cup oil, and ¾ cup of milk.  My recipe changes things a bit.  I think you’ll like it.  ENJOY…
          1 – Box – Trader Joe’s – Corn Bread Mix
          1 – Egg
          ¼ - Cup – Olive Oil
          1 – Small – Onion (diced & caramelized)
          1 – Tablespoon – Coconut Oil
          ½ - teaspoon - Paprika
          ½ - Cup – Sour Cream
          ¼ - Cup – Water
1)    Dice onions. (finely chopped)
2)   In a skillet, add 1 Tablespoon coconut oil.
3)   Add onions.
4)   Cook on medium heat until translucent.
5)   Add paprika.
6)   Cook a few minutes longer, stirring in the paprika.
7)   Remove from skillet to a small bowl. Let cool.
8)   In a mixing bowl, add corn bread mix, egg, sour cream, and water.
9)   Add cooled onions.
10) Mix until everything is moistened. (Do not over-mix.)
11)  Spray 8X8 pan, slightly with olive oil spray.
12) Bake at 350° for 35 to 40 minutes, or until golden brown.

HINT:  I use 2 – 8” loaf pans (aluminum) dividing the mixture between the pans. I remove the corn from the mix.  I’m not fond of corn.  I usually don’t enjoy corn bread.  I really like this recipe. (without the corn)

I've never used any other Corn Bread Mix.  So, I can't tell you if they would work or not.  Some areas don't have Trader Joe's.  Check the package ingredients and instructions to see if they are close to Trader Joe's.  I think that the recipe could be done with other brands.  At the beginning of this recipe, I included the info from the Trader Joe's box.  That's a good place to start.  Check to see what's already in the mix.  You can adjust your recipe.  Good Luck.  Take a chance.  Let me know what you do.  I'll post your recipe if it works out well.  I'll give you full credit.  Live a little !!!

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