Garlicky Collard Greens ~ Brazilian Style

Garlicky Collard Greens ~ Brazilian Style
As shared from the kitchen of Once Upon a Plate ~ by Mari
Can adjust recipe according to the amount of collard greens you have.
(I usually cook 1 medium size bunch for two people.)

Ingredients:
2 to 3 large bunches collard greens (about 2 pounds)
5 to 6 cloves of garlic, minced
1 1/2 teaspoons kosher salt
3 tablespoons olive oil
2 tablespoons butter
salt and pepper, to taste

Method:
Wash collard greens, remove stems (and main rib from leaves if tough.)
Stack several leaves and roll as you would dough for cinnamon rolls. Slice cross-wise into thin strips (about 1/4 to 1/2-inch wide.) Repeat with all leaves.

Heat olive oil over medium heat in a heavy skillet (cast iron works great here), add garlic and salt; cook stirring until the garlic is golden in color. 
Add the greens and butter and saute for 3 or 4 minutes until they are bright green in color and begin to soften.

Season with more salt, and pepper to taste and serve while still warm.

Note:  You may add cooked bacon on the side along with some rice vinegar, lemon wedges, Balsamic vinegar or Red wine vinegar for sprinkling for those who would like it. Some like to add a sprinkle of red pepper flakes for a spicy kick.

Optional: For those who love bacon ~ slice or chop a couple of strips of bacon, add it to the heavy skillet, when bacon is mostly cooked, add the minced garlic and proceed with recipe from that point.

Enjoy!


Recipe adapted from "South American Food" by Marian Blazes

Smothered Mushrooms ~ Healthy and Clean Eating

Smothered Mushrooms ~ Healthy and Clean Eating
As shared by Mari at Once Upon a Plate
www.onceuponaplate1.com
2 servings (easy to multiply servings as needed)
These make a delious first course, or a light entree ~ very low in calories and fat


Ingredients:
2 medium large/large portobello mushrooms
1/2 cup chunky salsa (your choice & low sodium if desired)
2 Tablespoons green onions, chopped or sliced) both white & green parts
1/2 cup low-fat mozzarella cheese, shredded
Optional Garnish: 2 Tablespoons sesame seeds, or thinly sliced green onion
Directions:
Preheat oven to 400˚F
Wipe mushrooms to remove any debris, remove stem (and gills if desired). Lightly mist (or lightly brush) shallow oven-safe baking dish with olive oil. Place mushrooms cap side down (gill side up), on prepared baking dish. Spoon salsa into each mushroom cap, dividing salsa evenly. Sprinkle chopped green onions and cheese over salsa. If desired sprinkle with sesame seeds.
Bake for 10 to 12 minutes. Add additional garnish of sliced green onion.
Serve hot.


Enjoy!
Recipe adapted from "Clean Eating" magazine




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Ranch Dip & Dressing ~ the HEALTHIER way!

Ranch Dip and Dressing ~ the HEALTHIER way
Recipe from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Yields a little over 1 cup of dressing/dip (8 servings; 2 generous Tablespoons per portion)
Ingredients:
1 cup 0% fat Greek-style plain, unflavored yogurt*
2 Tablespoons Best Food/Hellmann's Low Fat mayonnaise**
1 large clove garlic, finely grated
2 teaspoons chopped fresh thyme leaves (or scant 1 teaspoons dried)
1 scant Tablespoon fresh flat leaf parsley, minced
2 teaspoons fresh chives, minced, or thinly sliced cross ways
1/2 teaspoon dried dill weed
1/4 teaspoon onion powder
Generous amount of salt & freshly ground black pepper, to taste
Optional: a few drops of freshly squeezed lemon juice, if you like your dressing/dip slightly tangy
Directions:
Whisk all ingredients together until completely combined. Cover and refrigerate at least 30 minutes before serving. Best if consumed within 3 to 4 days.
For dressing thin with non or low-fat milk to desired consistency.
Suggestions for use:
Topping for baked potatoes
Spread for sandwiches or wraps, particularly sliced turkey, chicken, or steak sandwiches/wraps
Sauce for grilled chicken or fish tacos
Substitute for mayonnaise in chicken or tuna salad
Flavorful sauce for pasta salad


Less than 15 calories per Tablespoon, negligible amount fat
* Low-fat plain Greek-style yogurt may be substituted
** Regular whole fat Best Foods/Hellmann's mayonnaise may be substituted

Turkey Mini-Meatballs with Chipolte-Honey Glaze ~ Healthy!

Turkey Mini-Meatballs with Chipolte-Honey Glaze ~ Healthy!
As shared from the kitchen of Once Upon a Plate ~ by Mari
Makes 16 meatballs or about 34 mini-meatballs
8 Servings 
(2 large meatballs each = about 149 calories, 7 g fat/2 g sat fat, 17 g protein, 5 g. carb, 0 g fiber)
Meatballs:
1 1/2 pounds ground turkey
1/2 yellow onion, minced
2 garlic cloves, minced
1/2 teaspoon fine salt
1/4 teaspoon freshly ground pepper
For sauteeing ~ 1 Tablespoon olive oil
Preheat oven to 375˚F
Mix all ingredients, except oil, until combined, don't overmix. Form into 16 meatballs, (for mini-meatballs form into 1-inch balls)
Heat oil over medium-high heat in a large ovenproof skillet; add meatballs and cook until nicely browned on all sides (about 10-12 minutes--reduce time by a few minutes for mini-meatballs.)  When cooked transfer skillet to oven and bake 5 minutes.
Glaze:
1 to 2 Tablespoons chopped chipotle in adobo sauce
2 Tablespoons honey
While meatballs are in oven mix both ingredients together in a small bowl.
Remove skillet from oven and pour honey mix over meatballs; swirl pan to coat meatballs and cook briefly over medium heat to slightly reduce glaze, swirl pan again to coat each meatball.


Serve hot or warm. Enjoy!


Recipe adapted from "Everyday Food" magazine






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Spicy Chicken Skewers ~ Thighs

Spicy Chicken Skewers (Thighs)

As shared from the kitchen of Once Upon a Plate
4 Servings

8 chicken thigh fillets, skinned and trimmed
2 teaspoons paprika
2 teaspoons dried chili flakes (I use less; about 1 teaspoon)
6 cloves garlic, crushed
2 teaspoons sea salt (or Kosher salt)

½ cup olive oil
⅓ cup Worcestershire sauce
1/4 to 1 cup mint leaves
lemon wedges, to serve

Whisk paprika, chili, garlic, salt, olive oil and Worcestershire sauce in a bowl, add chicken and toss to combine. Cover and refrigerate for 30 minutes, or up to 3 hours.

Heat a stovetop grill pan or barbecue over high heat. Thread the chicken onto skewers* and char-grill or barbecue for 3–4 minutes* or until cooked through. Sprinkle with mint leaves and serve with lemon wedges.

Donna's recipe instructs to grill for 3 to 4 minutes or until cooked through. I cooked about 3 to 4 minutes per side, until cooked through. Don't overcook or the thighs will be tough.

*For easier turning and serving, I skewer 2 thighs on two parallel skewers.

Recipe adapted from Donna Hay

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Frico Wafer, Apple, Goat cheese and Arugula Salad

Frico Wafer, Apple, Goat Cheese and Arugula Salad

4 servings

1 cup grated Parmesan cheese

2 red apples, thinly slices

About 3 to 4 ounces arugula leaves (I like baby arugula),

can use spring greens or baby spinach leaves

5 ounces soft goat cheese

Whisk dressing ingredients together and set aside:

1 1/2 tablespoons balsamic vinegar

1 tablespoon olive oil

sea salt

freshly cracked black pepper

Method:

Preheat oven to 350* (F). Place eight portions of grated Parmesan in flattened rounds (about 1 1/2 tablespoons each) on a baking tray lined with non-stick baking paper, or on a silicone baking mat. Bake for 10 minutes or until crispy, set aside to cool.

Divide greens evenly among four plates, arrange apple and goat cheese slices on top.

Drizzle dressing evenly over each portion of salad. Place two frico wafers on each plate.

Serve with additional black pepper if desired.

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Chicken Breasts Roasted on Tomatoes and Eggplant with Oregano

Chicken Breasts Roasted on Tomatoes and Eggplant with Oregano
4 servings

1 eggplant
3 Roma, or other ripe tomatoes
1 Tablespoon fresh oregano leaves (or 2 teaspoons dried, crumbled)
sea salt and freshly ground pepper (coarse grind)
4 chicken breast fillets
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella cheese

Preheat oven to 350* (F)

Line shallow rimmed baking pan with a silpat liner or parchment paper (for easy clean-up.)

Thickly slice eggplant (one slice for each chicken breast), place on lined baking pan, top with sliced tomatoes, oregano, salt and pepper.

Arrange chicken breasts on top of each eggplant/tomato stack. (At this point I like to brush or spray lightly with olive oil.)

Bake for 10 to 15 minutes, remove from oven and sprinkle each evenly with the mozzarella and parmesan. Continue baking until chicken is cooked through and cheese is bubbling and lightly browned. This will depend upon thickness of the chicken breasts. The average size breasts I used required an additional 25 to 30 minutes baking time.

(Test with instant thermometer to make sure chicken is cooked through, and has reached an internal temperature of at least 165* (F) .)

Garnish with additional fresh oregano or parsley if desired. Enjoy!


Recipe adapted from Donna Hay



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Spicy Chicken* , Cucumber and Mint Salad

With huge thanks to Pam at "Sidewalk Shoes" for sharing this recipe from Donna Hay’s Magazine.

Spicy Chicken, Cucumber and Mint Salad
Serves 4

2 tablespoons vegetable oil
500g chicken mince (just over 17 ounces ~ so I just use a pound/16 ounces) *
3 cloves garlic, crushed
2 birdseye chillies, chopped*
1 1/2 tablespoons fish sauce*
2 tablespoons lime juice
2 teaspoons brown sugar
1 Lebanese or European ("hot house") cucumber, thinly sliced
1 red onion, thinly sliced
1/4 cup Vietnamese mint leaves*
1/4 cup spearmint leaves*
1/4 cup round mint leaves*

Heat the oil in a large frying pan or wok over high heat. Cook the chicken (or your choice of meat), in batches, for a few minutes-- until browned, break up any big chunks with a wooden spoon. Add the garlic and chilli and cook for 1 minute. Stir-in the fish sauce, lime juice and sugar. To serve, toss the cucumber, onion, and mint with the meat mixture.


* NOTES:

1.) You may substitute ground beef, turkey or pork for the chicken. I'm going to try it with prawns as well.

2.) If you don't care for fish sauce, substitute soy sauce (diluted with a bit of water), or perhaps Oyster Sauce.

3.) The first time I made this I substituted a fresh finely minced jalapeno pepper for the birds eye chilis ~ the second time I made it I used dried red chili flakes to taste, both worked very well in this recipe.

4.) I use a mix of common mints that grow in my garden, and cut the amounts substantially ~ 1/4 cup, loosely packed or less is plenty for our tastes ~ I just like a hint of mint.

Recipe adapted from Donna Hay's magazine.

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