Accidental Recipes

3-4 cups greens of your choice. Washed. Stemmed. Chopped. Timing below is using collard greens. Thinner greens will need less time. 4 cloves garlic, minced 1-2 lbs pasta Olive oil Parmesan cheese 1) sauté collard greens until just starting to wilt 2) add 1/3 cup hot water and the garlic, reduce heat to a gentle simmer & toss well 3) start to bring water to cook pasta to a boil. 4) continue to toss greens and simmer. Add water to keep very moist 5) add pasta and cook according to directions. 6) just before draining pasta, ladle 1/2 cup of the pasta water unit the greens. 7) drain the pasta. Coat the bottom of the pasta pot with olive oil. Add the pasta back in and toss to coat the oil. 8) add the greens to the pot and toss 9) serve with some Parmesan cheese. - Posted using BlogPress from my iPhone

10-12 baby or Indian eggplant 1/2 cup pine nuts 1 cup parsley (or basil, or arugula, etc) 3 tbl olive oil 1/2 cup grated Parmesan cheese 1-2 onions, coarsely chopped Olive oil 2 tbl tomato paste Salt and pepper 1) slice off stems from eggplants. Cut 2/3 down from stem end toward base and repeat to make a cross. 2) make a pesto using the nuts, herb, cheese and olive oil (chopping, mortar and pestle. Food processer. Don't really care) 3) stuff each eggplant with 1-2 tsp of the pesto 4) place on a plate. Salt generously. Drizzle with more olive oil. 5) sauté onions until translucent. If you want, add some chopped parsley. 6) clear a space in the middle of the pan, add the tomato paste and toast for a minute or two while stirring just the paste. 7) stir the paste together with the onions. 8) add 1/2 cup of hot water and stir. Add more water until sauce is thin. 9) place eggplants on their side in the sauce. Turn to a very low simmer and cover. 10) turn eggplants 1/4-1/2 turn every 5 mi

Fabulous way to start the summer. The fewer kids eating, the better steaks to buy. I did this with tenderloin steaks, but any grill-ready steaks work. 4 tenderloin steaks (or other) Olive oil 1.5 lbs butter, softened (unsalted) 3-4 tbl chopped fresh tarragon 1 cup crumbled thin plain breadsticks (or several day old french bread) Salt Pepper Steamed green beans Corn on the cob 1) 2 hours before cooking, take the steaks out, lightly oil, salt and pepper both sides. Cover with wax paper and let come to room temperature. Keep from edge of counter if your dog is a) hungry or b) big. 2) Mix butter, chopped tarragon, breadsticks and 1/2 tsp of salt. If a garlic fan, add one or two minced cloves to the butter. Put butter back in fridge. 3) Heat a grill. Charcoal, wood, gas, or a heavy pan on top of the stove. 4) Grill steaks on high 3-4 min per side to sear, then lower heat or move slightly to side, and cook for about 6-7 minute more per side (depending upon cut and how thic

2 cups brown rice 1 Tbl neutral oil (peanut, canola, etc.) 1-2 onions, large dice 3-4 plum or other tomatoes, seeded, large dice 1 butternut squash, seeded, 1/2 inch chunks 1 Tbl curry spice 1 can coconut milk 1/4 cup water 1/2 cup slivered almonds or roasted cashews (not salted) 3-4 cups baby spinach (washed) 1) Cook brown rice in a rice cooker on on top of the stove. It will take 40-60 minutes, so plan accordingly. 2) Heat oil in a heavy pan on a med/high heat. I like cast iron, but anything will do. 3) Add onions and saute until transluscent 4) Add tomatoes, squash, and curry spice. Saute for 2-3 minutes, stirring constantly. 5) Add coconut milk, bring to a boil, reduce to a simmer, add nuts (optional), and cover. 6) Stir occasionally. Add water if it thickens too much or start to stick to the pan. 7) When squash is just tender, add spinach and mix well until spinach fully wilts. 8) Put rice in large wide bowls. Pasta bowls work well. Serve curry on top of r

Great muffins. Fats coming mostly from the flaxseed. Make sure you grind the seeds up well. hazelnut: carrot and flaxseed muffins