Raw Kale Salad

Name: Raw Kale Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: Raw Kale Salad; 1 large head of any kind of kale, stemmed and chopped; Shredded carrot; 1/2 cup of currants; 1/4 cup raw sunflower seeds; 1/4 cup raw pumpkins seeds; juice of one-half lemon; drizzle of olive oil; sprinkling of kosher salt

March 27, 2020 BeckieLeave a comment

Raw Kale Salad

Save to BigOven

Yum

Cuisine American

Category Salads

Persons

Serving Size

Prep Time

10 minutes

Total Time

10 minutes

Rate this recipe

0 ratings

Ingredients

Raw Kale Salad

1 large head of any kind of kale, stemmed and chopped
Shredded carrot
1/2 cup of currants
1/4 cup raw sunflower seeds
1/4 cup raw pumpkins seeds
juice of one-half lemon
drizzle of olive oil
sprinkling of kosher salt

Instructions

Dressing

Equal parts olive oil, lemon juice, and agave syrup
Salt and pepper to taste
In large serving bowl, add the kale, juice of one half of a lemon, a drizzle of oil and a little kosher salt. Massage the kale until the kale starts to soften and wilt, 2 to 3 minutes. The kale will reduce by about a third. Add the currants, carrots, sunflower seeds and pumpkin seeds and anything else you want to put in the salad. (Thinly sliced apples and very thinly sliced red onions make a great salad too.)
Prepare the dressing by combining the juice from the remaining half of lemon with equal parts olive oil and agave syrup, and salt and pepper to taste. Whisk together until emulsified. Pour all or part over the salad.
Refrigerate until ready to serve. If you want it to be completely fat-free, simply use your own favorite fat-free dressing.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 4
Calories		144.81 kcal
% Daily Value*
Total Fat 6.96 g		10.7%
	Saturated Fat 1.02 g	5.1%
	Trans Fat 0.01 g
Cholesterol 0.0 mg		0
Sodium 184.0 mg		7.7%
Total Carbohydrate 19.11 g		6.4%
	Dietary Fiber 3.67 g	14.7%
	Sugars 13.43 g
Protein 5.64 g

Vitamin A 23.37 %		Vitamin C 61.26 %
Calcium 8.62 %		Iron 11.75 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

agave syrup,

carrots,

currants,

kale,

pumpkins seeds,

sunflower seeds

Lebanese Spicy Filled Cabbage Leaves

January 29, 2018June 8, 2020 BeckieLeave a comment

Lebanese Spicy Filled Cabbage Leaves

Save to BigOven

Yum

Cuisine Lebanese

Category Sandwiches Wraps

Persons

Serving Size

1 each

Rate this recipe

0 ratings

Ingredients

Lebanese Spicy Filled Cabbage Leaves

This is from an Aussie cookbook, so you will need to add 1 extra teaspoon for every tablespoon mentioned, as our tablespoons are larger than the Canadian, American, British or New Zealand ones.

6 large green cabbage leaves

Filling:

2 teaspoons olive oil
4 spring onions — finely chopped
1 clove garlic — crushed
2 tablespoons tomato paste (*)
1/2 cup currants
2 tablespoons slivered almonds (*)
1 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
2 tablespoons finely chopped fresh parsley (*)
2 1/2 cups cooked long-grain rice
1 cup vegetable or chicken stock

Yogurt Sauce:

3/4 cup plain yogurt
1 teaspoon ground cumin
1 tablespoon finely chopped fresh mint. (*)

Instructions

Preheat oven to 190°C (375° F.) Brush a deep casserole dish with melted butter or oil.
Blanch cabbage leaves in boiling water for 10 seconds or until soft and pliable. Drain, remove and discard the hard stalk from the leaves. Set leaves aside.

To make filling:

Heat oil in a large pan. Cook spring onions and garlic over medium heat for 30 seconds. Add tomato paste, currants, almonds, cumin seeds, cinnamon, parsley and rice. Stir until well combined. Remove from heat and cool slightly.
Place 3 tablespoons of filling onto the edge of one cabbage leaf. Roll into a neat parcel, folding in the edges while rolling. Repeat with the remaining filling and cabbage leaves. Place cabbage parcels, flap side down, in the prepared dish. Pour over the vegetable or chicken stock. Cover with lid or foil and bake in preheated oven for 20 – 25 minutes or until heated through.

To make yogurt Sauce:

Make the Yogurt Sauce just prior to serving.
Mix together yogurt, ground cumin and chopped fresh mint in a bowl
Serve cabbage rolls, warm or cold with Yogurt Sauce and garnish with sprigs of fresh mint or coriander.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 each
Calories		395.29 kcal
% Daily Value*
Total Fat 4.89 g		7.5%
	Saturated Fat 1.24 g	6.2%
	Trans Fat 0.0 g
Cholesterol 5.18 mg		1.7%
Sodium 128.1 mg		5.3%
Total Carbohydrate 78.31 g		26.1%
	Dietary Fiber 3.71 g	14.8%
	Sugars 12.3 g
Protein 9.6 g

Vitamin A 3.07 %		Vitamin C 19.95 %
Calcium 11.18 %		Iron 13.02 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Cabbage,

currants,

Lebanese,

long grain rice,

plain yogurt

Tomato Mozzarella Salad

January 7, 2018July 29, 2020 BeckieLeave a comment

Tomato Mozzarella Salad

Save to BigOven

Yum

Cuisine Italian

Category Appetizers and Snacks Salad Dressings Salads

Persons

Prep Time

30 minutes

Total Time

30 minutes

Rate this recipe

0 ratings

Ingredients

3 tablespoons fresh lemon juice
1 large clove garlic, minced
1/8 teaspoon freshly ground black pepper
Generous pinch hot red pepper flakes
1/2 medium red onion, cut into 1/4-inch dice
1 tablespoon currants
Salt to taste
2 tightly-packed tablespoons fresh basil, torn
7 tablespoons toasted pine nuts

Tomatoes and Mozzarella:

6 medium-sized ripe tomatoes, sliced vertically about 1/2-inch thick
3/4 pound fresh mozzarella, packed in liquid, sliced 1/2-inch thick
About 3 tablespoons extra-virgin olive oil

Instructions

In a small bowl, combine lemon juice, garlic, the two peppers, onion, currants and salt to taste. Let stand 20 to 30 minutes.
Just before assembling the dish, stir in the basil, and all but 1/2 teaspoon or so of the pine nuts.
Alternate slices of tomato and cheese on a plate, lightly seasoning each tomato slice with a little salt. Sprinkle each mozzarella slice with a teaspoon or so of the onion mixture and sprinkle it with about 1/2 teaspoon pine nuts.
Sprinkle the entire dish with the olive oil, and any leftover pine nuts and onion mixture.
Serve at room temperature.
Serves 6 to 8 as antipasto; 4 as a main dish

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		246.68 kcal
% Daily Value*
Total Fat 19.81 g		30.5%
	Saturated Fat 6.68 g	33.4%
	Trans Fat
Cholesterol 33.59 mg		11.2%
Sodium 376.18 mg		15.7%
Total Carbohydrate 7.57 g		2.5%
	Dietary Fiber 1.62 g	6.5%
	Sugars 4.32 g
Protein 11.45 g

Vitamin A 12.98 %		Vitamin C 17.34 %
Calcium 23.06 %		Iron 5.35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

currants,

fresh basil,

fresh mozzarella cheese,

Italian,

pine nuts,

red onions,

tomatoes

Oat Bran Muffins

June 14, 2014April 20, 2020 BeckieLeave a comment

Oat Bran Muffins

Save to BigOven

Yum

Cuisine American

Category Muffins

Persons

Serving Size

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Rate this recipe

0 ratings

Ingredients

Oat Bran Muffins

1/4 cup Big Chief brown sugar -- firmly packed
2 1/2 cups oat bran -- uncooked
1/4 cup chopped nuts
1/4 cup currants
1 tablespoon baking powder
1/4 teaspoon salt -- (optional)
4 large egg whites -- lightly beaten
3/4 cup skim milk
1/4 cup honey
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
Vegetable oil spray

Instructions

Preheat oven to 350°.
In a bowl, combine oat bran, Big Chief brown sugar, nuts, currants, baking powder and salt. Mix well.
In a small bowl, combine egg whites, milk, honey, oil, almond and vanilla extracts. Add to dry ingredients and mix to blend.
Spray muffin tins lightly with vegetable oil spray or use paper muffin cups. Spoon mixture evenly into muffin cups.
Bake 20 to 25 minutes, or until light brown.
Serve warm or at room temperature.
Serving Size: 18
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 18
Calories		99.25 kcal
% Daily Value*
Total Fat 4.09 g		6.3%
	Saturated Fat 0.46 g	2.3%
	Trans Fat 0.02 g
Cholesterol 0.21 mg		0.1%
Sodium 79.74 mg		3.3%
Total Carbohydrate 17.26 g		5.8%
	Dietary Fiber 2.33 g	9.3%
	Sugars 7.97 g
Protein 3.84 g

Vitamin A 1.58 %		Vitamin C 0.25 %
Calcium 9.06 %		Iron 5.41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

currants,

egg whites,

honey,

nuts,

oat bran,

skim milk

Raw Kale Salad

Ingredients

Raw Kale Salad

Instructions

Dressing

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Tags

Like this:

Lebanese Spicy Filled Cabbage Leaves

Ingredients

Lebanese Spicy Filled Cabbage Leaves

This is from an Aussie cookbook, so you will need to add 1 extra teaspoon for every tablespoon mentioned, as our tablespoons are larger than the Canadian, American, British or New Zealand ones.

Filling:

Yogurt Sauce:

Instructions

To make filling:

To make yogurt Sauce:

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Tags

Like this:

Tomato Mozzarella Salad

Ingredients

Tomatoes and Mozzarella:

Instructions

Notes

Tags

Like this:

Oat Bran Muffins

Ingredients

Oat Bran Muffins

Instructions

Tags

Like this: