Ground meat, spinach and collard greens

Ground meat, spinach and collard greens

Ingredients

16 oz ground meat, I used beef

16 oz frozen chopped collard greens

16 oz frozen chopped spinach

1 onion chopped

2 – 3 chopped cloves of garlic

One tomato of 2 - 3 table spoons of canned tomato

Olive or grape seed oil

Spices

Ginger optional

Steps:

In the pot add oil and brown chopped ginger, garlic and add onion

Add meat and cook for 5 -10 min

Add spices, salt, pepper (I usually add turmeric, curry and other spices to taste)

Add frozen collard greens, mix with meat and cook for 25 min

Add frozen spinach and cook for additional 5 -7 min

I will add picture of the cooked meal next time when I cook this.

Enjoy!

Turkey, kale and eggs muffins

Turkey, kale and eggs muffins

Ingredients

Turkey or any other meat you have

Kale or other (preferably green) vegetables you have

5 – 6 eggs

2 table spoons of sour cream

Steps:

Line muffin tray with paper baking cups and add turkey or any other meat you have on the bottom of the cups. I used already cooked turkey.

add chopped kale,

mixes eggs and sour cream and

pour in the cups.

Bake in preheated oven, on 350 K for 15 min or more depending on the oven and the meat you use.

 Enjoy!

Mila's Salad

Ingredients 

1 large bulb of fennel

1  large beet

1 avocado, diced

1 tomato, diced

1 or 2 cucumbers, peeled and diced

5 -6 radishes

Goar, sheep or feta cheese (or other white cheese)

Balsamic vinegar (I used fig vinegar) to taste

Olive oil to taste

Salt to taste

Feel free to include other vegetables as you wish – peppers, shredded cabbage,

Cut fennel bulb down the center and cut again to have quarters of bulb. Remove the core and thinly slice quarter bulbs. Add to salad bowl.

Scrub the beet, trim it and cut in quarters. Thinly slice quarters and add to salad bowl.

Trim and cut radishes into wedges.

Add all cut vegetables and cheese to salad bowl; add vinegar, oil, salt and toss gently. Serve cold or at room temperature. You can refrigerate leftovers.

Prijatno!

Baked Acorn Squash (2)

Ingredients

§  1 Acorn Squash cut

§  Salt, pepper

§  Olive or grape seed oil

Method

• Cut squash in large pieces

• Sprinkle with oil, salt and pepper
• Preheat oven (450 F)
• Bake till squash is slightly brown

Prijatno!

Cabbage With Apples

Ingredients

§  1 cabbage – shredded

§  1 medium onion

§  1 large apple

§  3 tbs Balsamic Vinegar

§  Salt, pepper to taste

§  Olive or grape seed oil

Method

• Chop the onions and brown them in the oil on the medium heat.
• Shred cabbage and washed it than add the shredded cabbage and stir until slightly wilted, about 10 min. Add salt and pepper.

• Add Balsamic Vinegar (I used Fig balsamic vinegar).

• Cut apples and add to cabbage.

• Add more salt, pepper if needed and let it cook gently for a five more minutes. If the pot is covered cabbage will not get dry but if it does gets to dry add a glass of water.

     Serve hot!

Prijatno!

Squash - Golden Hubbard

Ingredients:        

·         One Golden Hubbard squash

·         1 medium onion

·         2 tbls butter

·         1 cup sour cream

·         ¼ tsp dill seed (optional)

·         Salt and pepper to taste

 Cut squash into big pieces

Boil salted water, add squash and boil squash for 15 min.

Make a cream of onion, sour cream, butter, salt, dill seed and pour over squash.

Serves 4-6

Prijatno!

Roasted Fennel and Red Onion Salmon

Ingredients

 

·         2 small fennel bulbs, cut into ½ - inch wedges 

·         1large red onion cut into ½ - inch wedges   

·          6 cloves garlic minced

·         1 cup cherry or grape tomatoes (optional)

·         ½ bunch fresh thyme

·         1 teaspoon kosher salt

·         1/2 teaspoon freshly ground black pepper

·         2 teaspoons extra virgin olive oil

·         4 6- ounce salmon fillets, shinned

·         1lemon halved

 

Directions

 

1.      Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the oil. Roast for 20 minutes.

2.      Move the vegetables to the sides of the pan; place the salmon in the center. Squeeze the lemon halves over the salmon. Sprinkle with the remaining salt and pepper.

3.      Return the salmon to oven and roast until it is the same color throughout and flakes easily, 10 to 12 minutes. Serve with the rice, if desired.

Serves 4

Hands-On Time: 15m; Total Time: 40m