Sole & Kale = amazing!!

I may propose to myself after this meal - delicious, easy & healthy!!

Sole & Kale
Ingredients:
1/8 c gluten free all purpose flour
sprinkle of cayenne pepper (optional)
2 Sole wild caught filets (or other flaky wild caught white fish - wild caught is the key here NOT farm raised)
1/4 teaspoon salt
1 T organic butter
1 T organic olive oil
1/2 organic lemon, sliced
1/4-1/2 cup white wine (preferably a dryer versus sweeter wine)
1-2 cups organic kale leaves, washed, de-stemmed (stems are very chewy and bitter! This is critical because you can often find kale sold in bags but they have the ribs in them, so I'd recommend the whole leaves and de-stemming and de-ribbing them yourself), and roughly chopped

Directions:
1) Place flour and cayenne pepper on a plate.  Sprinkle salt on the sole filets and then coat in flour/pepper mixture.  Shake to remove excess and set aside.
2) Heat oil and butter in skillet over medium heat.  Add the sliced lemon and cook until lightly browned on each side.  About 2-3 minutes.  *This is my first time cooking with lemons like this and it does add an amazing flavor to the dish.  If all else fails you can use 1-2 T of organic lemon juice and omit this step but use the lemon slices if you can!*
3) Push the lemon to the side.  Cook the sole in batches, if needed, for about 2 minutes per side until flaky and the same color throughout.  Add wine, as needed, to keep a thin layer of liquid in bottom of skillet.  Remove lemon and sole, when cooked through.
4) Add remaining wine and heat until starting to bubble.  Add kale, in batches, if needed, and cook until dark green and wilted, just a minute or two, turning often.
5) Place all on plates and eat immediately!  Enjoy!!

Inspired by Real Simple

Yummy kale saute - a delicious organic GF side dish or snack

A large bunch of Organic whole kale leaves (the stems are bitter so it is best to get the whole leaves so you can remove the stems easily - I then juice the stems - yummy!) You can also use collard greens, mustard greens or any type of greens you desire.

3 garlic cloves, peeled and minced (I usually use 10-15 cloves because I LOVE garlic!!)

juice of one organic lemon (or a tablespoon of organic lemon juice) - this cuts the bitterness of the greens and adds a nice flavor

1/2 cup white wine or organic chicken stock or water

2 tablespoons organic extra virgin olive oil

In a medium sauce pan, heat olive oil.  Add garlic and sauté until just starting to brown (be sure not to burn the garlic but you want to cook it a bit so it isn't too potent).  Add white wine and lemon juice and bring to a simmer (a few bubbles). Wash and break off kale leaves from stems in 2-3 inch pieces.  Add kale and stir frequently until leaves darken in color and become soft.  The longer you cook the kale the less bitter and softer it becomes.  I usually cook the kale for only a few minutes.  ENJOY!!!!!

Winter Squash and Lentils - yummy, hearty, delicious, GF, vegan winter meal

Winter Squash and Lentils  *This recipe requires overnight preparation of the lentils*

Ingredients:
One 3-4 pound winter squash (I used Butternut but you can use Acorn, Pumpkin, Hubbard, or Kabocha)
1 1/2 cup lentils (I used green but any color will work)
3 cups chicken or vegetable stock
5 large kale leaves, de-stemmed
1 large onion, chopped small
2 garlic cloves, minced (I used 10-15 cloves because I LOVE garlic)
1/4 cup olive oil
sea salt
freshly cracked black pepper
dash cayenne pepper (optional)
1 teaspoon dried thyme
1 bay leaf
1 tablespoon apple cider vinegar

Preparations:
1) Soak lentils overnight (at least 8 hours) in 4 cups of water and 1 tablespoon of apple cider vinegar.  Store in a warm place in your kitchen while soaking.  Rinse the lentil well and allow to drain in a colander or strainer until ready to use.
2) Preheat the oven to 375F. Wash and cut squash in half and remove seeds and membrane.  Cut each half again into long, wide wedges.  Place in roasting pan (I sprayed with olive oil to make it easier to clean afterwards).  Drizzle olive oil on squash and sprinkle sea salt and black pepper on the squash.  Bake in the oven until fork tender and turning golden brown, 30-45 minutes (My butternut squash took an hour and a half!)
3) Chop onions and garlic.  Heat a 2-quart sauce pan over medium heat with a few tablespoons of olive oil.  Sauté the onions until translucent, about 5 minutes.
4) Stir in the garlic.  Cook for a few minutes then add lentils, thyme, cayenne pepper and bay leaf.  Add stock and simmer until the lentils are cooked, about 20-30 minutes.  Stir in kale and allow them to wilt, about 5 minutes.  Taste and season with sea salt and black pepper.
5) When the squash is done, cut the wedges into large triangles and spoon the lentil/kale mixture over the squash and serve warm.
6) ENJOY!!!!!!!!

A tasty treat - kale, mushrooms & sun-dried tomatoes

This is my first blog, so if you are reading this, WELCOME!  I wanted to share quickly a delicious treat that I whipped up.  Many folks are afraid of cooking kale, although it is one of the top healthiest foods you can eat.  Often times the kale comes out bitter or tough but this recipe eliminates both!  It's quick, easy, healthy and it makes a great holiday side dish due to the green and red colors :-)

Ingredients:
2 T olive oil
one package of baby bella mushrooms, chopped ($2.49 @ Whole Foods)
8 oil packed sun-dried tomatoes, drained and chopped roughly
2 cloves of garlic
1 bunch of organic kale, washed, stemmed, and chopped roughly ($1.77 @ Whole Foods)

Method:
In a large skillet (with a lid), warm the olive oil over medium heat.  Add the mushrooms and saute until soft. *Note adding ingredients to cold oil causes it to be absorbed rather than utilized to saute* Add the garlic and tomatoes and saute for a few minutes.  Stir in the kale and allow leaves to begin to wilt.  Pour in one quarter cup of water, cover and allow to simmer for 5-10 minutes, stirring occasionally.  ENJOY!

Finished dish - ENJOY!!