Sweet Garlicky Greens

January 28, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, What's New, veggies

img_1148I use different types of leafy greens for this crowd pleaser. Many recipes do not use the ribs or stems but I can’t seem to throw them away and soften them before the rest of the greens are sauted. Raisins add just a touch of sweetness to this garlicky dish.

1 bunch kale, beet greens or swiss chard (approx 1 lb.)
2 cloves garlic, minced
6 tablespoons olive oil
1/2 cup raisins
salt & pepper to taste

Rinse greens thoroughly. Cut off stems and chop into 1 inch pieces. Coarsely chop remaining greens. In a stock pot, heat 3 tablespoons olive oil, garlic and stems on moderate heat stirring till stems start to soften, careful not to burn the garlic. Add greens, remaining olive oil, salt and pepper and saute until tender. Greens will cooked down as they heat. Add raisins and stir till they are plump and warm (approx. 1 minute). Note: Less olive oil can be used.

Claire’s Broccoli Velvet Soup

January 18, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, What's New, soup

bloombroccoliLuxurious creamy soups, without the cream, is always a welcoming sight during the winter months. Delicious and healthful, quick and easy to prepare.

Sprinkle  toasted pine nuts or cumin toasted pumpkin seeds on top and you have a great meal.

3 Tablespoons organic dairy-free “Buttery Spread”
1 Tablespoon extra virgin olive oil
1 Large organic red or yellow onion (I like using ½ of each color) coarsely chopped
1 Large bunch broccoli, tough bottom stems trimmed and discarded, coarsely chopped
Sea salt and pepper
6 Cups water
½ Teaspoon curry powder
½ Teaspoon turmeric

Melt the spread and the olive oil in a heavy 8 quart pot over medium-high heat. Add the onion, broccoli, and a little sea salt and pepper. Stir to coat the vegetables with the oil. Cover and cook for about 10-12 minutes, stirring occasionally until the broccoli and onions have softened. Add the 6 cups of water, the curry powder, and the turmeric. Stir to combine. Cover and raise the heat to high. Bring to a boil. This should take about 12 minutes. When the soup reaches a boil, reduce the heat to medium and cook at a medium boil, for about 15 minutes, stirring occasionally until the broccoli is soft. Taste for seasonings. Transfer about a cup of the soup to a blender, cover, then cover the top with a kitchen towel, and wear oven mitts to protect your hands. Pulse several times until blended smooth. Turn this into a clean pot, and repeat to blend the remaining soup. Taste for seasonings.

Caution: Hot liquids expand when blending, so whenever blending hot liquids, always protect yourself from a burn by filling the blender cup less than 1/3 full, covering the lid with a kitchen towel, and wearing oven mitts. And, keep your face away from the blender top just in case the hot liquid leaps up over the lid.

Makes about 7 1/2 cups.

Recipe submitted by Claire Criscuolo of Claire’s Corner Copia on Bloom Talk Radio’s show:
Deliciously Healthy!

Cinnamon Sweet Rice Cookies

Cutting down on processed sugar but still like dessert? Try these cookies naturally sweetened by apples and carrots.
screen-shot-2010-01-13-at-11035-pm11 cup brown sweet rice
2 cups water
1 teaspoon cinnamon
3 green apples, pealed
3-4 large carrots, pealed

Preheat oven to 350 degrees. Cook rice and let cool. Meanwhile, grate 3 green apples and 3-4 large carrots. Mix all ingredients together, add a pinch of salt and a bit more cinnamon to taste.
Form into 3-4 inch rounds and bake on a greased cookie sheet for 30-40 minutes.

Recipe submitted by Julia Chiapetta on Bloom Talk Radio (Changing Her Lifestyle After Breast Cancer)

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