Dark green, leafy vegetables are known for their high nutritional value. They're full of anti-oxidants, iron, calcium and vitamin C and more. Don't worry, they're delicious! Even the most expensive restaurants use greens for their rich color and flavor as well as nutritional content.
Here's an easy recipe that can be used all year long. In the winter time use canned, diced tomatoes and in the summer you can chop your own fresh tomatoes.
Greens with Tomatoes:
1 bunch greens (any variety of kale or chard)
2-3 ripe tomatoes or 1 can diced tomatoes
2-4 garlic cloves, thinly sliced
Place all ingredients in a deep frying pan on the stove. Set on medium heat. You may need to add 1/4 cup water to the pan (or less) if using fresh tomatoes. Canned tomatoes come with their own juice. Cover the pan and allow to steam for a few minutes. Stir from time to time so the greens are cooked equally.
Serve this with a simple pasta topped with olive oil, your favorite herb (oregano, rosemary, thyme, etc.) and some vegetables tossed in.
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Tuesday, April 5, 2011
Monday, March 14, 2011
Remember Japan
Here's an easy Japanese recipe called Ocha-Zuke. It's a common snack in Japan. Enjoy this rice-dish with your family and remember the families in Japan that are suffering so much right now. Say a prayer together for them as you join together to eat.
Ocha-Zuke
Salmon fillet
1/4 Nori sheet
1 1/4 cups Japanese short grain rice, cooked
1 1/2 cups water
1 Tbsp Sencha leaves (a kind of loose green tea)
1 tsp wasabi paste (from a tube or dry, mixed with water)
4 tsp shoyu (similar to soy sauce)
salt
1. Salt the salmon fillet and allow to sit for 30 minutes.
2. Wipe the salt off the salmon with paper towel and broil the fish for about five minutes, or until cooked through. Remove skin and bones, then flake the fish with a fork.
3. Cut the nori sheet into thin strips about an inch long.
4. Place equal amounts of rice in soup bowls or rice bowls. Place equal amounts of the salmon on top of the rice.
5. Put the green tea in a teapot and cover with hot water (barely boiling). Allow to steep 45 seconds to 1 minute. Strain the tea, the pour over the top of the rice and salmon. Add some nori and wasabi to the top of the rice, then trickle some shoyu on and serve.
From: The Complete Book of Japanese Cooking, the Traditions, Ingredients and Recipes
Ocha-Zuke
Salmon fillet
1/4 Nori sheet
1 1/4 cups Japanese short grain rice, cooked
1 1/2 cups water
1 Tbsp Sencha leaves (a kind of loose green tea)
1 tsp wasabi paste (from a tube or dry, mixed with water)
4 tsp shoyu (similar to soy sauce)
salt
1. Salt the salmon fillet and allow to sit for 30 minutes.
2. Wipe the salt off the salmon with paper towel and broil the fish for about five minutes, or until cooked through. Remove skin and bones, then flake the fish with a fork.
3. Cut the nori sheet into thin strips about an inch long.
4. Place equal amounts of rice in soup bowls or rice bowls. Place equal amounts of the salmon on top of the rice.
5. Put the green tea in a teapot and cover with hot water (barely boiling). Allow to steep 45 seconds to 1 minute. Strain the tea, the pour over the top of the rice and salmon. Add some nori and wasabi to the top of the rice, then trickle some shoyu on and serve.
From: The Complete Book of Japanese Cooking, the Traditions, Ingredients and Recipes
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