Strawberry Kale Salad with Sliced Almonds…So Healthy and Good!

Posted on November 11, 2013 by Jodee

By Jodee Weiland

We were getting to ready to have Italian Basil Pesto with pasta, and I decided we needed a salad to go with the pasta. I had some kale in the crisper, so I decided to make it a kale salad.

Using kale in a salad is so much better than using lettuce primarily because of all the health benefits of kale. With this in mind, I put together Strawberry Kale Salad with Sliced Almonds…So Healthy and Good!

This salad was really easy to put together for our meal. I took the kale from our garden that I had stored in our refrigerator crisper and started to plan how I would put together my salad. I checked to see what I had in the refrigerator. I had fresh strawberries and some green onions from the garden. I, also, had some sliced almonds on hand. As a result, this is what I came up with for my salad.

Strawberry Kale Salad with Sliced Almonds…So Healthy and Good!

3 to 4 cups of fresh kale cut up
2 green onions sliced and chopped
3/4 cups strawberries, sliced and halved
1/8 cup sliced almonds
Newman’s Own Lite Balsamic Vinaigrette or salad dressing of choice

Cut and tear up the kale leaves. Add chopped green onions, sliced strawberries, and sliced almonds. Add in salad dressing, toss, and serve.

This Strawberry Kale Salad with Sliced Almonds is so healthy and good! It goes well with a balsamic dressing or any other salad dressing of your choice. A kale salad makes a delicious and healthy addition to any meal or even just by itself. Serve this salad before a pasta dish or alongside a meal with chicken or beef. We served it with pasta, and it was great. Whatever you decide to serve it with, you will love it. So enjoy!

Tossed Omelet with Escarole, Ricotta, Mozzarella, and Sun-Dried Tomatoes!

Posted on November 5, 2013 by Jodee

By Jodee Weiland

Have you ever started out your day making an omelet for breakfast and then halfway through, you decide on tossing that same omelet like you would scrambled eggs for one reason or another?

Well, I have, and that’s exactly what happened with this dish. Consequently, we now have what I like to refer to as a tossed omelet. You’re probably asking yourself, why not just leave it an omelet? And yes, I have an answer for you on that one.

When making omelets, it is easier to flip or fold them if the contents of the omelet are not overly weighty. When I began my omelet or tossed omelet, as it is now, I had some escarole I wanted to use, so I decided to add Italian ricotta, mozzarella, and sun-dried tomatoes to this for an Italian style omelet. I knew this would all blend together well because of a wonderful Italian egg dish that my family does on Easter Sunday that has some of these ingredients.

What I forgot to take into account was the fact that it is also a very heavy egg dish because of these very same ingredients plus others. That said, when I realized this was the case, I simply added the shredded mozzarella to the top and after a few minutes more of cooking, I tossed the omelet in the pan, thus creating my tossed omelet. Tossed or not this omelet is full of rich flavor and tastes absolutely delicious.

Tossed Omelet with Escarole, Ricotta, Mozzarella, and Sun-Dried Tomatoes!

3 cups fresh escarole cut up (spinach or kale may be substituted)
1 garlic clove chopped
2 tablespoons sun-dried tomatoes chopped
4 large eggs
Extra virgin olive oil spray
1/4 cup skim milk
1/2 cup Italian ricotta
1/2 cup shredded mozzarella cheese

Spray your pan with extra virgin olive oil spray. Saute the the escarole with the garlic and sun-dried tomatoes over a low to medium heat until the escarole wilts. Beat together the eggs, skim, milk, and ricotta in a bowl until well blended and smooth. Pour this egg mixture evenly over the wilted escarole mixture in your pan. Do not stir. Just cook this covered over a low to medium heat as you would an omelet. When it looks ready, add the shredded mozzarella cheese over the top and cook a few minutes longer. Once done, begin to toss the omelet into itself breaking it into a tossed omelet. Then spoon out the servings on to plates.

This Tossed Omelet with Escarole, Ricotta, Mozzarella, and Sun-Dried Tomatoes is easy to make and delicious! Serve this meal with a crusty multigrain bread and a side of fresh fruit. It may not look like your typical omelet, but being a tossed omelet is just as good when it tastes so great. The ricotta adds weight to this omelet, but it also adds a richer taste. Try it for yourself, and enjoy!

Italian Chicken Sausage, Beans, and Escarole…All in One Pot!

Posted on November 2, 2013 by Jodee

By Jodee Weiland

When I was growing up, it was not unusual for my parents to cook one of my favorites, escarole and beans. I loved this dish, and I usually didn’t care what else was being served with it. As an adult, I realized that other people do care, and many of those who do, like a nice sausage, meat, or fish of some sort with it.

So I decided to do escarole and beans in a red sauce with Italian sausage. The best part of this dish is that Italian Chicken Sausage, Beans, and Escarole is cooked all in one pot!

Later when I needed to watch the use of sausage in our family for health reasons, I switched to Italian chicken or turkey sausage. Either way it’s good, and I seriously doubt many can tell the difference, even if they claim they can. But that’s okay, because with this dish you can choose for yourself which kind of sausage to use.

Italian Chicken Sausage, Beans, and Escarole…All in One Pot!

6 to 8 mild Italian chicken (Italian sausage or turkey sausage may be used)
4 teaspoons extra virgin olive oil
1 large onion chopped
2 cloves garlic chopped
15 ounce can of diced tomatoes
15 ounce can of crushed or puree tomatoes
2 tablespoons sun-dried tomatoes cut up
4 to 5 cups of escarole cut up
Optional: 1/4 to 1/2 teaspoon ground cayenne pepper
15 ounce can of cannellini beans

Prick the sausage with a fork several times, and then cook it in olive oil over a low heat turning often until browned lightly. Many chicken sausages are pre-cooked, so if that’s the case, you will just want to brown them lightly and continue. Add the onion and the garlic, allowing this to cook covered for a few minutes. Once done, add the escarole on top of this and cook covered until the escarole cooks down slightly.

Then add in the diced tomatoes, crushed tomatoes, and the sun-dried tomatoes. Stir together and simmer covered for about five to ten minutes longer. Finally, add in the cannellini beans, stirring them in over a medium heat until bubbling. Once bubbling, lower the heat to simmer, cover and cook for fifteen to twenty minutes or longer to allow the flavors to blend.

Italian Chicken Sausage, Beans, and Escarole…All in One Pot is definitely is a hearty and delicious meal! Serve this meal with a crusty multigrain bread and a robust red wine for a delightful dinner any time. The various flavors blend together easily to create a savory dish that will please any one, young or old. But don’t take my word for it. Try it yourself, and enjoy!

Learn from yesterday, live for today…

Life experiences are what make us who we are today. Come share what I have learned from my experiences about cooking, traveling, and more, and enjoy!

Monthly Archives: November 2013

Strawberry Kale Salad with Sliced Almonds…So Healthy and Good!

Tossed Omelet with Escarole, Ricotta, Mozzarella, and Sun-Dried Tomatoes!

Italian Chicken Sausage, Beans, and Escarole…All in One Pot!