Kale and Beet Salad

I have a strange obsession with beets.  They are my absolute favorite vegetable.  I'm supposed to eat more kale, so I modified a recipe I found on the food network and made this for lunch tomorrow.

I used:  A roasting pan
A big old mixing bowl

Preheat oven to 400

Ingredients -

1. BIG OLD BEETS -- The only place I can find these is at the Super H Mart.  I used two beets that were twice the size of a large apple, and cut them into bite sized chunks.
2. KALE:    From TJs, of course.  

1. 3.  Awesome Balsamic Vinegar given to me by me fabulous brother and sister in law, Kaw and Emma.  I'm sure you can find awesome balsamic vinegar in a specialty store near you -- MOM's Organic Market has some nice stuff.  

4. Olive Oil
5. Honey
6.  Couscous  (cooked according to package)
7.  Walnuts (pieces)
8.  Raisins or dried cranberries

So cut the beets and dump them in the measuring bowl.  Drizzle with 1/3 c of balsamic vinegar, 1/3 c of honey, and a 2 TB of olive oil.  Mix it up and then spread out on a roasting pan.  Roast about 15 minutes.  While this is going on, use the same mixing bowl and combine the kale (frozen or thawed, it doesn't matter) with the couscous.  Add the walnuts and raisins or cranberries.  When the beets are roasted, spoon them into the large bowl and combine everything.  Add another drizzle of the oil and balsamic.  Salt and pepper to taste.

And taste.  And taste.  Yeah, maybe I made this for my lunch tomorrow and ended up eating a second dinner in the process.  I happen to LOOOOOOOVE beets!

CHECK IT OUT!!!

I really think it would be even better with some goat cheese, but I don't have any.  The past two attempted recipes have convinced me that I need to keep frozen goat cheese on hand at all times.

Oh, and nutrition information?  I have no idea but I think everything in there is healthy, except if you consider honey or balsamic not healthy.  I don't do calories, but I do look at content.  This is pretty good content, even with the honey drizzle.

Salmon and Greens - Greek Style!

I'm trying to eat more greens, and more salmon, and this was SUPER easy and super delicious.  Most of the stuff is from TJs, and I got the idea from the cooking greens bag and improvised.  It was DELICIOUS!

Cooking tools I used:
Pampered Chef Microwave Steamer
Big old skillet with glass cover
Big old stock pot

Ingredients:
Wild Caught Salmon (3 servings)
1 onion, minced
2 cloves of garlic, minced
Can of Tomato Sauce (15 oz)
Mixed Cooking Greens (16 oz - Got this bag from Trader Joe's -- it was Turnip Greens, Collards, and Spinach)
Black Olives (3 oz)
Green Olives (3 oz)
Sundried Tomatoes in Oil (2 T)
Orzo Pasta
Greek Seasoning
Parmesan Cheese
Olive Oil
Butter
Salt
Pepper

First, microwave the greens in the microwave steamer for 6 minutes (if you don't have a one, I'm sure you could just put them in a bowl or soemthing.)  While that is going on, sautee the onion and garlic in the skillet. Then dump in the greens, tomoato sauce, olives, sundried tomatoes, as well a some salt and pepper.  Turn it to low, and then turn on the pasta water.  While that is heating up, drizzle some olive oil on the salmon and season with Greek seasoning, salt and pepper.  Cook the pasta/ broil the fish.  This will take about 7 minutes.  Take out the fish, add a little butter, cheese and greek seasoning to the pasta.  Serve the pasta with the skillet sauce and the salmon on the side.  Parmesan cheese to top it all.

In retrospect, I'll bet feta cheese would have been even better.