Tag Archives: collard greens

Adopt A Gluten-Free Blogger: Gluten-Free Goodness

This month for Adopt A Gluten-Free Blogger I chose to adopt Cheryl of Gluten-Free Goodness. Cheryl’s a relatively new bloggy friend of mine; I “met” her through Carrie at Ginger Lemon Girl. Cheryl is a Registered Dietitian and nutritionist, as well as a health and wellness coach. She helps a lot of people enjoy a healthy, gluten-free diet. Cheryl has several food allergies, and while that might frustrate some in the kitchen, Cheryl handles it with grace and innovation. She is always coming up with something delicious, healthy, and allergen-free. It definitely makes choosing just a few recipes to try that much more difficult!

Somehow, I managed. I had to choose one of her dessert recipes, and came across these amazing Brazil Nut Chip Cookies. Brazil nuts, however, are not something I adore, so I improvised a bit. (Okay, more than a little bit…but I wanted to use what was on hand.)I used almond butter instead of the brazil nut butter, substituted raisins for the chocolate chips, and used 1 whole banana instead of the avocado. My gluten-free flour blend was 1 part teff flour, 1 part millet flour, and 1 part coconut flour. These came out of the oven tasting like banana-y oatmeal raisin cookies – one of my favorite cookies of all time. I’m definitely making these again and again. They were superb.

Another recipe I have tried (more than once) from Cheryl is her coconut curried greens recipe. I opted to use canned coconut milk, and did not add chicken, as I made this a side dish. Don’t be fooled by the simplicity of the ingredients here – these greens are craveably delicious. I had to make them twice – after the first time, the flavors haunted me. It’s a good thing collard greens are arriving in my CSA box in large amounts lately!

While this is all I’ve made so far, I definitely found more recipes I want to make in the future. Cheryl has a Nana Skillet Bread that looks comforting and delicious. I can imagine it as tasty breakfast treat. Her Sniffle Stew looks like a go-to recipe, especially in the winter. (I don’t think you need the sniffles in order to eat it – I can imagine it’s the perfect lunchtime soup as well!) And who could pass up her Chocolate Raspberry Pie? That looks killer.

Need some healthy, easy recipe inspiration? Check out more of Cheryl’s recipes here. I promise you won’t be disappointed!

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Filed under Baked goods, Budget-Friendly, Dairy-Free, Desserts, Gluten-Free, Healthy Meals, Quick and Easy, Side Dishes, Vegetables, Vegetarian

Collard Greens

food-7241So what goes better with Red Beans and Rice (https://tastyeatsathome.wordpress.com/2009/01/05/red-beans-and-rice/) than a big ol’ mess of greens? Now, I didn’t grow up eating collard greens. My parents are not from the South, so it wasn’t a “natural” thing. However, growing up in Texas, I was bound to discover some “Southern” foods sooner or later. Greens was one such food. I first tried collard greens as an adult. First of all, I love just about any green vegetable, and this was no exception. And when you add ham to a vegetable, how could it possibly taste bad? (That’s my opinion, anyway.) This recipe is good with any ham, smoked ham hock, smoked turkey wings, or other even bacon, so feel free to substitute. Add more ham, if desired. It will make the greens even more smoky in flavor, which in my opinion, is a good thing. When serving, it’s always tasty to offer some Tabasco or Louisiana Hot Sauce.

1 T bacon grease or vegetable oil

½ c onion, chopped

¼ c green pepper, chopped

¼ t fresh thyme, leaves picked

2 T garlic, minced

1 c chopped ham

½ t salt

¼ t ground black pepper

4-5 c water

1 c chicken broth

1 bunch collard greens

 

In a large pot, bring bacon grease or vegetable oil to medium heat. Add onion, green pepper, thyme, garlic, and ham, sauté for 2-3 minutes. Add salt, pepper, and water. Bring to a boil, and reduce to medium-low. Cook for 1 hour.

 

Wash collard greens thoroughly. Remove the thick stems that run down the middle, and chop greens. Place greens in pot and bring to a  boil. Reduce to medium-low. Cook for 45-60 minutes, or until tender. Taste and adjust seasoning as necessary. 

 

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Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Side Dishes, Vegetables