is actually a title of one my kids favorite books. I just typed it because I had no idea what to title this blog. Who decided we needed a title for a blog entry.
Yesterday's Hoppin' John Salad was amazing! My picky eater thought it was okay and so did my not so picky eater. They didn't like the Kwik Kale, which was fine. It was a bit bitter. Maybe I cooked it for too long? I never ate, much less cooked, kale before yesterday. It was quite an adventure for my taste buds.
Dinner for Day 2 is Southern Beans and Greens and Couscous Confetti Salad.
Couscous Confetti Salad
makes about 8 1-cup servings
1 1/2 cups dry whole wheat couscous
2 cups boiling water
3-4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot grated
1-2 cups finely shredded red cabbage
1/2 cup golden raisins or chopped dried apricots
juice of 1 lemon
1/4 cup seasoned rice vinegar
1 tbsp olive oil
1 tsp curry powder
1 1/2 tsps salt
in a large bowl, combine couscous and boiling water.
stir to mix, then cover and let stand until all the water has been absorbed, 5-10 minutes.
fluff with a fork.
add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.
in a small bowl mix lemon juice vinegar, oil, curry powder, and salt.
add to salad and toss to mix.
serve at room temperature or chilled.
Southern Beans and Greens
1 cup vegetable broth or water
3 cups drained cooked or canned beans (any you have on hand is good)
1/2 tsp crushed garlic
4 cups chopped fresh kale, stems and center ribs removed, lightly packed
1 tsp olive oil
salt, to taste
black pepper, to taste
tabasco sauce, to taste
combine beans, broth or water, and garlic in a large saucepan.
place chopped kale on top of beans and bring to a boil.
cover, reduce heat to low, and simmer until kale is tender, about 15 to 20 minutes.
remove from heat and stir in oil, salt, black pepper, and tabasco sauce to taste.
These and other recipes could be found at http://www.21daykickstart.org/
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