Brazilian-Style Collard Greens

Perhaps you've eaten Collard Greens all your life?
Or maybe, like me, you can count the number of times - that you've eaten them on one hand.
In my family we always had Swiss Chard, because my grandfather and my father grew it in their vegetable gardens ~ other times my mother would  prepare spinach for us, but not collard greens.



Prior to finding this recipe, the only way I had seen collards prepared they were way overcooked, a washed-out gray-green, limp mass. And not the most healthy. So I was really pleased to have found this recipe which retains more of the vitamins, and it is lower in fat.
Because the leaves are sliced into thin strips, then are sauteed with lots of garlic in olive oil,  a little butter and salt for just a couple of minutes, they retain their deep green color and cooked quickly,  there is a pleasant 'chew' to the texture.
You can also add bacon if you like ~ I cook the bacon separately and offer it on the side, along with a little rice vinegar if anyone wants to add some. Balsamic, Red Wine vinegar or a squeeze of lemon would also be good. I offer a small shaker of red pepper flakes for those who like to add a little spicy kick.



In Brazil collard greens prepared this way (probably minus the vinegar) are traditionally served with Brazil's national dish Feijoada, but they go well with almost any meal.
If you would like a printable copy of this recipe, please hop on over to my recipe blog!

I love to read your comments, so thank you for taking the time!
Have a wonderful weekend, friends.

Mushroom and Bacon Salad

Years ago, back in the day before personal computers, my mother and I would clip good-sounding recipes from the weekly food section in our local newspaper. This is one of the hundreds that we saved, really simple to make (you don't really even need a recipe). When I make any of these old recipes from the newspaper I am reminded yet again how much I miss Mom. *sigh*
Not content to leave the recipe as it was (the original was a bit bland for my palate now) I've tweaked it slightly over the years to make it a little more flavorful. 
 The ingredients are sliced mushrooms (white or brown), green onions (I used chives this time), olive oil, lemon juice (or your favorite vinegar), a little Worcestershire sauce, salt, freshly ground black pepper, a little sugar for balance and Dijon Mustard. Right before serving it is garnished with crisp bacon pieces. I add a few crushed pink peppercorns as well.  
 Any time of year it makes a very nice first course, or a light lunch or dinner and can be made a little heartier by adding some cubed or crumbled cheese (most any kind you like), cooked chicken, shrimp, or beef. Vine ripe tomatoes are another flavorful addition in the summer. You may also add a sliced hard cooked egg along with the bacon at the last moment.
The original recipe suggested slicing the mushrooms and tossing them with the vinaigrette, allowing the flavors to meld for several hours or overnight, then adding the crisp bacon just before serving. Usually I just make it and allow the mushrooms to marinate for 30 minutes to 4 hours, stirring once or twice to distribute the vinaigrette evenly.  I prefer the texture of the mushrooms using the shorter marinade time.
You can serve it up on individual salad plates spooned over Romain lettuce leaves, and it's also very pretty served in a glass serving bowl, that way each diner can help themselves to the amount they want.

If this sounds appealing to you and you would like the recipe, you'll find it over on my recipe blog.

Thank you for stopping by today friends!

Grapefruit-Avocado Salad ~ Healthy & Clean Eating

Yes, in my hemisphere it's winter, but I still enjoy a healthy salad ~ no matter what the weather, and this one utilizes the fruits and vegetables available to us at this time of year.



The base is organic baby arugula, and the toppings are grapefruit supremes (segments without the membrane), sliced avocado ~ I like the rich buttery variety with the thick pebbly skins such as Haas.  


Then a sprinkling of thinly sliced radishes, sliced scallions and toasted slivered almonds, then a generous shower of freshly ground pepper. I used tri-color pepper blend this time ~ I like the confetti look it adds to the salad. And a good sprinkle of coarse sea salt and a drizzle of extra-virgin olive oil to finish.




I usually always trim my own citrus supremes ~ but this time I used the already prepared kind, like these fresh, non-canned ones ~ found in the refrigerator case, usually in the produce department.  They are packed in very lightly sweetened grapefruit juice not too sweet at all, and so convenient.(This isn't a plug for this particular brand, just look for the kind that must be refrigerated to assure the best quality and taste.)




To bump up the protein you could certainly add some diced or shredded chicken, cooked shrimp, salmon, or other fish.  You could swap out the arugula with baby spinach leaves, and add or substitute orange segments for the grapefruit.
I love everything about this salad, clean tasting, healthy and flavorful.Low in fat, and the fat it does contain is the good-for-you kind.
If you try it I hope you like it too.
No formal recipe needed, just use what you like, in the amounts that are pleasing to you.  Enjoy!

Approximately 168 calories per serving, about 2 1/2 cups, loosely packed, each

Ranch Dip & Dressing ~ the HEALTHY way

I was pleased to see that a version of very low fat "Lighter Ranch Dip" appears in the current edition of "Everyday Food" magazine because I practically gag on the synthetic taste of the commercial low-fat Ranch Dressing.  I made the EF recipe, and although it is simple to make and healthy it seemed to be lacking flavor, and understandably so ~ that version is seasoned with only thyme leaves, garlic and salt and pepper. That's not ranch as we all know it!

It looked like Ranch Dip/Dressing, but I found the taste quite disappointing. So I played around with the recipe a bit and arrived at my own version which I think is infinitely more flavorful. It requires just a couple of additional ingredients, but those don't add any calories, just more flavor.

While the original recipe called for low-fat Greek-style yogurt, and whole fat mayonnaise ~ I used 0% fat Greek-style yogurt (Fage brand), and Best Foods/Hellman's low fat mayonnaise, further trimming the fat to less than 30 calories, and negligible fat per each serving size (2 slightly heaping tablespoons each.) Of course you could still use the low fat yogurt and whole fat mayo, and it would still be much lower in fat than traditional Ranch Dip.

The additional seasonings I added were minced chives (green stems of scallions/green onions, finely minced, could be substituted), onion powder, minced parsley, and dried dill weed. I also added a small squeeze of fresh lemon juice (optional.) Just those few ingredients made a huge difference in the appeal of this dip. To change the dip into a dressing, simply thin with low or non-fat milk to achieve the consistency you like.

As suggested in the magazine other uses for the lighter dip are:

Sandwich spread, particularly chicken or turkey sandwiches

Substitute for mayonnaise in tuna or chicken salad

Condiment alongside chicken or fish

Dressing for pasta salad

And there is another delicious way I use this, which I'll share shortly in an upcoming post.

If you would like a printable copy of my version of lighter Ranch Dip/Dressing you'll find it on the Once Upon a Plate recipe site.

Thanks for coming by for a visit ~ I hope you have a delicious day!

3 Harvest-Time Soups ~ They're Penny Pinchers!

 The inspiration for these harvest-time soups is simple ~

I hate wasting food.

Among other things we grew green beans and squash this summer, and as often happens,  I usually run out of ideas of interesting ways to prepare our harvest before the gardens have given us their all for the season.

These simple soups to the rescue ~ 

The preparation method is the same for all three; the variable between them is the vegetable, and herbs you choose.  

As you can see, few ingredients are required, and you can enjoy a delicious, comforting, low-fat cup or bowl of goodness in no time.  The added bonus is they are a penny pincher's dream!

The ingredients you'll need are as follows:

A white or yellow onion (which I forgot to photograph!)
If you happen to have a sweet onion variety ~ those play especially well with the mild summer squash . . . adding just a hint of natural sweetness.



The vegetable of choice; I chose yellow crook-neck squash-- these from our neighbors (thank you J & P!), carrots from the farmer's market, green beans and herbs from our gardens.  (You can use dried herbs if you don't have fresh.)

Low sodium chicken stock/broth (homemade or store-bought), a little oil and salt & pepper.

Crookneck Squash & Tarragon

The method couldn't be more simple ~ saute the chopped onion in a little oil in a pot until translucent but not browned, add the chopped/sliced vegetable of choice, a bay leaf and pour in enough chicken stock/broth to just cover the vegetables. (If you choose to use dried herbs, add them now.) Bring to a boil, then reduce heat to a simmer with the pot partially covered. Simmer until vegetables are very tender, adding more stock if it begins to boil away too quickly.  Add the herbs of choice a few minutes before the veggies are fully cooked.

Use a blender, food processor or immersion blender to achieve the silky smooth consistency, adding more broth if necessary. Return the soup to the pot to heat through, taste and adjust seasonings.*  Serve up and garnish as desired.

The herbs I used were as follows ~Crookneck squash - Tarragon (a little goes a long way),  Green Beans - Oregano (and garnished with a sprig of lavender),  Carrot - Dill (and garnished with a toasted pecan.) Ground cumin works well with carrots too.  Just choose any herb you think would complement the vegetable you're using.

Carrot & Dill

Green Bean & Oregano

Healthy, delicious, and very budget friendly!  You can also use spinach, chard, zucchini, potatoes (peeled), tomatoes (peeled), most any root vegetable, etc. The key to the smooth texture of this soup is to cook any vegetable you choose until very, very tender to achieve the best results.


*Of course, if you're feeling flush you can add a spoonful of butter and some light or heavy cream to the vegetables while you're blending them, that's up to you! 




Thanks for stopping by to visit today, I love to read your comments!  


See you next time! xo~m. 




This is my entry for Foodie Friday @ Designs by Gollum.

Chicken Cakes (Spicy or Not) with Sweet Chilli Drizzle

We haven't been eating beef for a few months now; so if we want burgers I look for alternatives and this is one of my favorites.


Juicy and flavorful, yet low in fat I devised this one from bits and pieces of 3 other recipes.


If you've been disappointed with chicken or turkey burgers which are dry and flavorless ~ you should give this one a try. I have a couple of tips to assure your cakes will remain appetizingly moist and juicy.



One of the secrets of these low fat and moist cakes is to chop your own meat using your food processor rather than buying already-ground chicken or turkey.Please don't let this extra step deter you; these just won't come out the same with store ground chicken, plus it's so easy!It makes all the difference in the final dish.
This way you know just what goes into the mix; there is virtually no fat and the larger chunks you can achieve by doing it at home keep the patties/cakes more juicy when cooked. I much prefer this method over ground chicken or turkey from the market for this recipe.




The other secret is to quickly brown them for just a couple of minutes on each side on the stove top, then transfer to the oven for a few more minutes to cook through. This technique give no-fail delicious results every time.

I usually make them mini-size and serve them as an appetizer, or as a component of a salad on arugula (rocket/roquet), baby spinach leaves, or a combination of both greens. You can make them larger and serve on buns or in pita bread if you prefer.




Most often I use skinless chicken breasts, but you can use turkey, prawn meat, or fish, too.

If you're looking for a lower-fat and very flavorful alternative you might want to give this recipe a try; it may become one of your favorites ~ as it is at my house.

For a printable copy of the recipe you can find it on my recipe blog by clicking HERE.

Thank you for stopping by today ~ I would love to hear from you, please leave me a comment!. :)

Frico Wafer Salad with Apple and Goat Cheese

Fricos, or baked Parmesan wafers, add interesting texture and flavor and contrast to this salad, which is adapted from a recipe by Donna Hay.

Sweet apple, tart goat cheese, salty and nutty fricos combined with peppery rocket (arugula) greens and a simple balsamic viniagrette make for a terrific starter for a simple meal.

The fricos can be made up to a day ahead, stored in an air-tight container so they are ready for quick assembly of the salad.

I think crumbled feta or blue cheese would work well in place of the goat cheese, and sliced pears or sweet grapes could be substituted for the apple for a variation on the same theme.

If you don't care for the peppery bite of arugula, baby spinach or spring greens would work as well.

This recieved solid thumbs up at my house ~ so I'll definitely make it again.

Please click HERE if you would like a printable copy of the recipe.

Thank you for stopping by today ~ I would love if you would leave a comment!

Donna Hay's Spicy Chicken*, Cucumber and Mint Salad

I'm a huge fan of Australian celebrity chef Donna Hay, so when Pam recently featured this recipe, from Donna Hay's magazine on her terrific blog "Sidewalk Shoes", I KNEW I wanted to make it right away.

What more could you want in a main course salad? It goes together quickly, is light yet filling and is delicious!




Pam substituted ground beef for the minced chicken; I used ground turkey but I would consider substituting lean ground pork, or even prawns or shrimp as well.




The method is really simple; I prep the cucumbers and red onion using a mandolin, then set them aside. Then brown the meat of choice until done, add some crushed garlic and chili (as much or as little as you like), cook for a minute; add the fish sauce*, lime juice and sugar. then toss with the cucumber & red onion slices, along with the mint leaves.

* If you don't care for fish sauce, you could substitute oyster sauce or soy sauce (I would dilute the soy with a little water to avoid excessive sodium.)





I'll definitely be making this one regularly, and I'd like to give a big thank you to Pam for discovering the recipe and sharing it.

If you would like a printable copy of the recipe, you can find it on my recipe blog by clicking HERE.

If you like Asian-style food, I think you may love this as much as we did.It's been declared a KEEPER at my house... it's very good.

Back to edit:

I've received several emails about the bowl and placemat so I thought I would answer here in case anyone else is wondering. ;)

Bowls are currently available from Target 2 for $9.99 (if I remember the price correctly.)

Round, scalloped placemat made by C & F Enterprises

Pan Seared Salmon with Lemon and Toasted Hazelnut Gremolata

Since we're eat a lot more fish these days, especially salmon ~ I like to prepare it simply, then add a bit of a twist to it to tweak the flavor. Trust me, this is another one that you don't need a formal or written recipe ~ it's more of a technique for finishing the pan seared fish. You can adjust the garnish completely to your own taste and preferences.

I loosely based this particular finish on the idea of a gremolata; the traditional garnish for Osso Bucco (braised veal shanks.)

I zested the lemon peel (yellow part only), and one garlic clove (or less) with a microplane, and mixed chopped (toasted) hazelnuts and chopped flat leaf parsley. Then set it aside while I seared the fish... ( reserve the juice of the lemon for deglazing the pan.)

I lightly salted the salmon with sea salt, then brushed both sides of the fish generously with olive oil, sprinkled lightly with salt and seared in a hot pan over medium high heat; just a few minutes on each side, turning once.

Next I removed the fish to warm serving plates and kept warm. To the same pan over medium heat, I added lemon juice, stirring up any pan scrapings; quickly added the garlic, lemon zest, chopped toasted hazelnuts and parsley. Stirred briefly, then spooned this light sauce over the seared filets.

This time I served the fish with steamed broccoli, and baked vine-ripe tomatoes; cut in half, sprinkled with fresh minced herbs, bread crumbs, a good dusting of grated Parmesan cheese and a drizzle of olive oil. Bake in a 350* (F) oven until tomatoes are hot and toppings have melded and turn golden. You can also place the tomatoes in a shallow pan and place under a hot broiler if you prefer.

Note: My family loves the flavor of lemon ~ if you or yours don't ~ then you might consider reducing the amount of zest, and using only part of the lemon juice, replacing some with an equal amount of water or chicken broth.
You could also omit the garlic, and substitute orange zest and orange juice for the lemon.

I hope you'll keep this simple method in mind when you want a quick and light meal. :)

Thank you for stopping by my blog today!