Steamed Kale

1 bunch of kale
5 - 6 cloves of garlic
Spices - salt (vegeta), pepper, whole cloves (optional), curry (optional), turmeric (optional), ginger (optional).
Olive oil

Clean, wash and cut kale.

Warm olive oil, add whole cloves, don't allow them to burn. Add minced ginger and garlic, alow them to brown a little. Add kale and spices and cover to cook on low heat. Don't allow kale to overcook.

You can serve kale with all type of meat.


Kale with shrimp.

Kale with ground beaf (cooked with onion, oil and spices in the shallow pan) and cooked quinoa.

Prijatno!

Baked Acorn Squash

• 1 Acorn squash
• 1 Tbsp Butter
• 2 teaspoons Maple Syrup
• Dash of Salt

1. Preheat oven to 400°F.

2. Using a knife cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

3. Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt (optional). Dribble on a teaspoon of maple syrup to each half.

4. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. Remove from oven and let cool a little before serving.

Hummus

1 can of chickpeas (850 ml, 530 gr) (sometimes called garbanzo beans).
50-100 ml of lemon juice (one glass or 1/2 cup) or two lemons
100 ml of olive oil (one glass of 1/2 cup)
4 big garlic cloves


1. Put the peas in blender/food processor, and add lemon juice.
2. Let it turn for while until become "creamy".
3. Add oil and continue mixing till cream is really creamy.
4. After crunching the garlic add it on the top of humus and let it stand for 2--3minutes; mix the humus again.
5. Serve it cold.

Cranberry sauce with apricot

16 ounces fresh cranberries
1 cup fresh orange juice
1/2cup apricot preserves
2 tablespoons finely gratedginger
1 tablespoon usalted butter
1/3 - 2/3 cup sugar


1. Melt the butter in a saucepan over medium heat. Add gingerand cook stirring for 2 minutes.
2. Stir in the cranberries, sugar, orange juice and preserves.
3. Cook stirring occasionally until the cranberries burst and the sauce thickens, 15-20 minutes.
4. Serve warm.

 Serves 6 to 8

Sweet potatoes wedges

4 lbs small sweet potatoes, I like Korean/Japanese sweet potatoes
1/4 ground nutmeg
2 tablespoons olive oil
3 tablespoons brown sugar
1 teaspoon Kosher salt and pepper
6-8 springs thyme


1. Clean and cut sweet potatoes into wedges and seasoned them. Coat them with oil, sugar, nutmeg, salt.
2. Cover baking sheet with aluminum foil and put wedges in a single layer on the foil. Scatter the thyme over potatoes.
3. Bake at 400 F for 45-60 minutes turning once, until the edges are dark brown and the wedges are crisp.



Serves 6-8

Cranberry sauce

1 12-ounce bag fresh whole cranberries
2 tablespoons wather
2 cinnamon sticks
1 cup orange marmalade (you can use peach jam instead of orange marmalade).


1. In the medium saucepan pour water, add cranberries and cinnamon sticks. Heat to boiling, and reduce heat to low. Cover and simmer for 5-8 minutes until cranberries pop, still to prevent burning.
2. Remove from heat and stir in marmalade and cool.
3. If the sauce is too tart add a little bit of sugar. Cover and refrigerate.
4. This is served at room temperature.

Sweet potatoes with vanila

10 small sweet potatoes, I like Korean/Japanese sweet potatoes
1 1/2 cups maple syrup
1 6" vanilla bean
1 teaspoon wole cloves
1/2 teaspoon kosher salt


1. Scrub the sweet potatoes, pierce with fork and place in oven; use aluminum foil on the backing sheet to help with cleaning. Bake it on 350 F for 45-60 minutes.
2. Combine the maple syrup, vanilla bean and cloves in a small saucepan and simmer for 5-6 minutes.
3. Remove potatoes from the oven and cut each lengthwise into 4 wedges. arrange on a serving dish, sprinkle with the salt and pour the syrup over them (do not pour cloves and vanilla bean).

Maple-Roasted Brussels Sprouts

Maple-Roasted Brussels Sprouts

The brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with a kick of maple syrup.

1 1/2 pounds brussels sprouts
1/4 cup olive oil
3/4 teaspoon sea salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup

Preparation

1. Preheat the oven to 375 degrees.
2. To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
3. In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
4. After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
5. Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).

Brussels served with baked mahi

Yield: Serves 6.

Spinac

Spinac

4 sveze spinaca (4 bunches of spinac)
4 jaja
malo mlijeka (1/2 cup)
1/4 putera ili malo maslinovog ulja
1 supena kasika brasna
bijelog luka

Oprati i isjeckati spinac.
Provreti slanu vodu i dodati spinac, 3-4 minute. Izvaditi i procijediti.

U plitku serpu istopiti puter (ili zagrijati maslinovo ulje), dodati brasno i mijesati dok ne porumeni. Dodati mlijeko, promijesati i dodati spinac i jaja. Promijesati i kuhati 4-5 minuta.

Servirati kao prilog uz meso