I decided that right at the end of the summer would be a good idea to plan a trip to my friend’s Virgina home which includes both a pool and close proximity to a beach. The wonderful benefit of the end of the summer is that everything has been pretty busy at work, leading me to cook less and eat Tasti D for dinner. (So shoot me, chemicals and air are a great dinner, just ask Nicole Richie.) I had bought some collard greens trying to be healthy and still allowing me to fit into my bathing suit (because yes, I decided it is finally time to move out of my one piece phase) and wanted to cook them quickly. Luckily leafy greens like collard greens, kale, and swiss chard wilt very quickly giving me plenty of time to make a hearty dinner after a long day at work.
1 teaspoon olive oil
1/4 yellow onion, diced
1/2 teaspoon minced garlic
3 giant collard Green leaves, torn into pieces and remove the big hard stem (around 111 grams)
Salt and pepper to taste
Heat a dutch oven or a high-sided pan. Add the oil, then the onions. Cook for 3 minutes, then add the garlic and cook another 3. Toss in the collard greens, toss and cover the pot. Let cook for another 2-3 minutes. Salt and pepper at this point, then enjoy.
I didn’t take pictures again because my light is STILL out in my kitchen, but hey, here’s an end shot. 33 calories and serves one.
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I love Christmas with Rico’s family. They are warm, loving and so is food. Hands down the food is the best Christmas food I have ever had. His Mom, Aunt and Uncle make everything from scratch and my tummy thanks them–my scale does not. This dip is a recipe given to me by Rico’s Aunt–she made it this past Christmas. I honestly suggest not looking at the ingredients and having someone make it for you, because when you see what is actually in the dip, the nutritionist angel on your shoulder will cry. However, it is sooooo worth it.
Since again, I was too busy cooking and forget to take a picture of this incredible dip when I made it for New Years, I shall now share with you this picture of my wonderful mother foraging for rutabagas which were hidden in the Food Emporium. I like to think that this is their orignal habitat, and my mother was the hunter. It makes me happy.
- 1 (8 ounce) package shredded cheddar cheese
- 2 cups mayonnaise
- 2 cups chopped sweet onion
- 1/2 cup grated Parmesan cheese
- I suggest Ritz or any butter cracker for serving
Preheat oven to 325 degrees. Lightly grease a 1 quart baking dish.
In a medium bowl, mix cheddar cheese, mayonnaise and sweet onion. Transfer to the baking dish and sprinkle with Parmesan cheese.
Bake in the preheated oven 40 to 45 minutes, or until onions are tender and the mixture is bubbly and lightly browned.
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