Dolma Wrap

Lunch is always hard to get excited about.  The same patterns are repeated and that cherished one hour break becomes just as dull as a limp salad or ham sandwich.  But, who has time to brown bag anything else in the morning?  The magic is what you put in the middle of the mundane.  I've recently become obsessed with wraps since I've been trying to limit my bread consumption (a little problem).  Because they are just a little different, for some reason my imagination is a little more creative with them.  Meet Dolma Mediterranean Wraps.

Little Treasures

Dolmas are the ultimate meat substitute for my kind of wrap.  These marinated rice stuffed grape leaves are little jewels that can make a wrap or salad way more exciting to eat.  Fresh or in the can will due, but I prefer canned actually because they have been marinated longer in olive oil and lemon.  My favorite brand is Divine, but you can find them usually in the Greek section of any major grocery store.


I usually stuff my Mediterranean wraps with dolmas, hummus, tomato, goat cheese and lettuce.  This whole wheat wrap pictured was especially sinful stuffed with dolmas, goat cheese, avocado, sundried tomatoes and a crack of pepper.

Sweet Chili Pulled Chicken and Shredded Cabbage Wraps

This was a super easy peasy Trader Joe's meal I concocted from my love of Moo Shoo pork and veggies.  Instead of pork, I used baked chicken.  Instead of hoisin-based sauce, I used Trader Joe's Sweet Chili Sauce.  Instead of flour wraps, we used wheat tortillas.  Dave and I are also OBSESSED with TJ's Homemade Whole Wheat Tortillas.  Seriously, if we stuffed them with shredded paper, it would taste great.















Ingredients
2 bone-in free-range chicken breasts
1 bag of shredded cabbage (or half a full of head cabbage, shredded)
1 bottle of sweet chili sauce
1 bag of whole wheat tortillas




The Method
Pre-heat your oven to 350 degrees F.  Heat 1 T. in a large frying pan and sear the chicken for 5 minutes on each side until golden brown.  Then, place the chicken in a separate baking and bake for 30 minutes in the oven.  When the breasts are cooked thoroughly, pull the meat off the bone and shred it with 2 forks. Throw in the chicken, the cabbage and the whole bottle of chili sauce back in the frying pan and cook on low-medium heat until the cabbage is somewhat wilted. Warm the tortillas in the microwave or on a heat skillet.  Stuff em' with the mix. Enjoy! 

Healthy Fish 'n' Chips

There are almost as many fish 'n' chips shops in Seattle as there are in London.  And boy, is it tempting to try them all.  Fortunately, there is hope for us, yet.

I had some leftover cod from my  Thai Lime Fish Stew recipe, and decided to make an oven-fried version of this sinful meal. This is an easy-peasy recipe that requires less cooking time than my cornflake chicken recipe. You totally feel like you are indulging with "oven-frying," but you are cooking with less oil and roasting rather than frying your food.  The outcome is a crunchier, less greasy, healthier version of Fish 'n' Chips.  You are also cutting down on your starches by substituting carrots for potatoes.   

Ingredients (fish)
1-2 1b white fish (like cod), cut into 1 inch wide strips
1 egg
1 cup flour
1 cup plain corn flakes
1/2 t. seasoned salt
1 t. parsley

1 t. dill

1/2 t. tarragon

The Method (fish)
Preheat oven to 500 degrees F.  In one bowl, whisk the egg, set aside.  Place the corn flakes in a large plastic baggie, seal it, then pound the corn flakes with your hand until they are ground to small bits.  Open baggie and add the salt and herbs.  (If you don't want to use a plastic baggie, use a plate.)  Place the flour on a separate a plate and dip the fish strips in it until they are each lightly coated.  Then, whisk the egg in a separate bowl and dip each floured fish strip in it, and shake off any excess.  Lastly, coat both sides of the fish in the corn flake mixture.

Place the coated fish strips on a greased, foil-lined cookie sheet and lightly spray them with cooking oil. 

Place in oven on one side for 5-10 minutes.  Then flip them over and heat for an additional 5-10 minutes.  They should crisp to a light, golden brown color.   

Ingredients (carrots)

1 bag of carrots

2 T. balsamic vinegar

2 T. herbs of choice (I used thyme and rosemary)

Sprinkle of course sea salt

The Method (carrots)

Line a cookie sheet or roasting pan with tin foil and spray it with oil.  Cut your carrots (I got a big cheap bag of Thumbelinas at my farmer's market.) into quarters and place them flat in one layer on the cookie sheet. Spray them with olive oil and sprinkle your favorite flavored vinegar and herbs on them (I used fig balsamic). Roast in oven at 500 degrees F for 15-20 minutes, then flip for an additional 10 minutes.  Remove from oven and sprinkle with sea salt.

Ingredients (optional "tartar sauce")

1/2 c. Low-fat or 0% Fat Greek Yogurt

1 T. Relish

1/2 t. dill

The Method

In a bowl, mix all ingredients together and use as a dip for you fish.

Note: Peas also go quite well with oven-friend fish!

Thai Lime Fish Stew

I have been sick much of 2010.  First with a horrible stomach virus, then strep throat, then a cold and then a sinus infection.  I'm hoping I am done being sick for the year!  I did a lot of plane traveling before I got sick, which may be why I caught such a horrible bug that sent me on a never-ending string of illness.  I am not one of those crazy Bikram people who go to class when they are sick (thinking that being in heat will break their fever or the other day I had this guy's raging case of Athlete's Foot in my face during the floor series, ugh).  I believe it is not only disrespectful to the class, but to yourself.  Nevertheless, not making it to yoga for a while has been a horrible damper on my physical and mental health.  I depend on Bikram for my spinal health, my depression and my insomnia.  

While under-the-weather, I made tons of different healing soups.  This soup especially, was pleasing to my mind, body and spirit.  It's light, flavorful and perfect for dinner after hot yoga.  I love the lime intensity along with the fresh veggies and flaky white fish.  Next time, I might not even include the rice noodles as it could be just as good without the extra calories.  Hope you enjoy it!

Inspired by Jaden of Steamy Kitchen
Serves 4

Ingredients

* 8 oz fresh or thawed cod
* 2 tablespoons coriander 

* 4 whole cloves
* 1 cinnamon stick
* 1 quart vegetable stock, preferably homemade
* 1 small onion, peeled and quartered
* 1 tablespoon of pressed ginger (I used the jar kind)
* 4 tablespoons soy sauce

* 2 cups chopped bok choy
* 1 cup frozen shelled edamame
* 2 oz. rice noodles (I prefer Tinkyada brand)

Garnish
* 1-2 tablespoon cilantro, chopped- for garnish 

* 1-2 tablespoon chopped green onions 

* 2 whole limes (1/2 squeezed lime per bowl)
* 1 squirt of Sriracha

The Method
1. In a large soup pot, add the broth, soy sauce, onion, ginger, bok choy, edamame, cinnamon stick, coriander and cloves (I suggest putting the cloves in a spice mesh ball for easy removal) and cook for 20 minutes on medium-high heat.  

2. Cut the cod into 1 inch pieces and add it to the pot.  Cook for an additional 10 minutes on medium heat.

3. Remove the cinnamon stick and mesh ball (or sift out the cloves individually). Add the noodles to the pot and cook on medium heat until they are soft (approx 5 more minutes).

4. To serve, ladle into bowls, squeeze half of a lime into each bowl, a squirt of Sriracha, and the chopped cilantro and green onion as garnish. 

Banilla Nut "Ice cream"

It's been getting warmer in Seattle, and naturally, ice cream is what my Sweet Tooth desires.  The New York Times and several foodie bloggers have convinced me that there is nothing more genius than frozen banana ice cream.  That's right, one banana, one serving of delicious ice cream.  All you need is either a food processor or a blender.  You can add any other fruit or sweetness to it as you desire.  I added 1 tablespoon almond butter and 1/2 teaspoon vanilla.

The Method

Peel banana and throw all ingredients into food processor and set on puree for a few minutes.  Scrape the sides in between blending.

Blend until smooth like frozen yogurt.

Protein Wrap

"Hey what's for lunch?  I'm hungry like now?"

How about 4 food groups in one meal then some fruit for dessert?  This is one of my favorite easy-not-greasy quick meals.  If you like tuna salad, then give canned smashed sardines a try!  A revival of these omega-3-friendly fish is making a big comeback in the foodie world.  Their taste is rich and does not require adding much to the mash to make it flavorful, unlike tuna fish. This wrap is a protein punch before attending hot yoga.

What's in my wrap?

Wrap: Low-carb Whole Wheat Wrap

Veggies: Baby Spinach leaves and Roma Tomatoes

Dairy: Crumbled Goat Cheese

Meat: 1 can, fork-mashed sardines (I prefer either the mustard dill or spicy flavors) 

+ a few grinds of the pepper mill

 

Avocado Toast

Can we officially call this food porn?

When I see a ripe avocado, I first think of this delicious snack.  I learned about this from my chef friend Dani in Chicago.  It's simple, it's good, it's delicious.  Avocado Toast is good for breakfast or for a tasty protein snack before or after class.

Ingredients

1 piece of whole grain toast

1/2 avocado

1/2 T. EVOO (extra virgin olive oil)

1 squirt of lemon or lime juice

1 shake of sea salt

1-2 shakes of crushed red pepper

The Method

Place avocado half on toast and smash with fork until spread to your liking.  Next, a splash of citrus then a sprinkle of EVOO. Add salt and pepper. Enjoy!

Coconut Curry Tempeh Micro Salad

Let's continue the topic of COCONUT CURRY, which apparently I am addicted to.  
SUBJECT: TEXTURE
I get so darn sick of eating salad when I want something light, healthy and easy.  Salad every day, blah blah blah.  Unfortunately, when I don't have the time or imagination do make anything different, I have to learn to trick myself into eating one.  Also, when I lived in Chicago, I worked near a Pockets - where I became addicted to their chopped salads.  Seriously, the texture alone could fool anyone into eating salad every day.  It's all about TEXTURE!  All you need to make this is a food processor and your favorite veggies!  What really made this recipe work was topping the cold, fresh, chopped veggies with warm crunchy coconut curry tempeh strips.  CRUNCH EXPLOSION IN MY MOUTH!

My Ingredients
A few handfuls of spinach and romaine
1 peeled carrot
1/2 cucumber
1/3 red onion
A handful of cherry tomatoes
A handful of mushrooms
1 green pepper, sliced and de-seeded

Toppings:
Tempeh Strips
Crumbled Feta cheese
Your favorite dressing (I used honey mustard)


The Method
Throw all veggies into a food processor and pulse until they are finely chopped but not too much or they'll liquidate!  

Next, saute the tempeh strips on medium heat and olive oil until each side turns crispy brown.  You can find tempeh or tempeh strips at health food stores like Whole Foods or PCC.  Finally, top the veggie mix with tempeh, the cheese and your favorite dressing. Viola! Texture does the trick!

Coconut Curry Chicken Strips

Absolutely Delicious and Light.  These strips of chicken are oven baked and have the perfect accent of spicy curry and sweet coconut.  I loved the crunchy texture, and the chicken cooked to a mouthwatering moisture in the center.  I dipped mine in barbeque sauce like a good Southern girl.  

Just make these; you won't be let down.  A Hot Yoga Food Creation.  Do it now.

Ingredients
2 lbs chicken, cut into 1 inch wide strips
1 egg
1 cup flour
1/2 cup unsweetened shredded coconut
1 cup plain corn flakes
1/2 t. seasoned salt
1.5 T. curry powder
1 T Spike seasoning (optional)
1 t. parsley


The Method
Preheat oven to 500 degrees F.  In one bowl, whisk the egg, set aside.  Place the corn flakes in a large plastic baggie, seal it, then pound the corn flakes with your hand until they are ground to small bits.  Open baggie and add the seasonings and coconut.  (If you don't want to use a plastic baggie, use a plate like the picture below.)  Place the flour on a plate and dip the chicken strips in it until they are each lightly coated.  Then, dip each strip in the whisked egg, and shake off any excess.  Lastly, coat them in the corn flake mixture.  

Place the coated chicken strips on a greased cookie sheet (I line mine with foil) and lightly spray them with cooking oil.  

Place in oven on one side for 15 minutes.  Then flip them over and heat for an additional 10 minutes.  They should crisp to a light, golden brown color.

Kale Nachos

On New Years Day in the South, it is good luck to eat blackeye peas for luck.  Unfortunately, I forgot to eat mine this year!  But, never-ye-mind because as long as you eat your beans within the month, you'll still have luck in the New Year (my rule...shhh!).  I've also been dreaming about a new Hot Yoga Food recipe: Vegan Spicy Kale-Blackeye Pea Nachos!  This recipe sounds gross at first, but you'll be surprised how good these are (and filling)!  It avoids the bad fried food/dairy rule, but you still get the taste and texture of cheesy, spicy, crunchy goodness!  These aren't too heavy like standard Mexican food, either.  These are great to whip up for lunch or after hot yoga class for a quick dinner. 


Ingredients


(chips)
1 bundle of kale
canola oil spray

(bean-cheese sauce)
1 can cooked blackeye peas, drained
2 c. water
2 T. or 1/4 cup sliced, jarred jalapenos (depending on your heat endurance)
1/2 t. chili powder
1 t. cumin
1/2 t. cayenne
2 T. cornstarch
1.5 T. sea salt
2 t. onion powder
1 t. garlic powder
2 T. nutritional yeast
2 T. chopped black olives

(optional toppings)
light sour cream or greek yogurt
sprinkle of chopped black olives

Method

Preheat oven to 400 degree F.  Remove kale stems by tearing the leaves into large pieces away from the stem.  Discard the steams and dry the torn kale pieces with a paper towels.  Spray a large cookie sheet with canola oil, and place the torn kale pieces in a single layer. Spray again with canola oil and sprinkle with sea salt.  Roast the kale for approximately 25 minutes until the edges of the kale become brown. 

While the kale is crisping in the oven, blend the blackeye peas and jalapenos in a food processor on high until it is a smooth paste.  Add the pepper-bean paste, water and the rest of the sauce ingredients to a medium pot and heat on medium until the sauce thickens.  

Pour the sauce over kale chips, the add dollops of sour cream and sprinkles of black olives on top of the cheese sauce.  Enjoy!

Carrot Fries

Annnndddd, we're back!  After a month of holiday fun and my recent lay-off, I am trying to get back into a routine.  New Years resolutions and all...  

 I declare 2009 to be the year of sweet potato fries. 

I declare 2010 to be the year of carrot fries.

These little gems taste exactly like sweet potato fries but with half the calories.  I like to dip 'em in Annie's Organic Ketchup.  These are great to prep before you leave for night class.  When you get home, pop these in the oven while you prepare the rest of your meal (great with veggie burgers or tofu dogs).

1.) Cut a bundle of peeled carrots into 3 inch quarters like the photo below.  I've really been into organic carrots.  They have a much better flavor, but regular 'ol carrots are fine, too.

 2.) Next, line a large roasted pan with foil.  Lay the carrots in a single layer and glaze them for olive oil.  

3.) Sprinkle them with your favorite seasoning.  I love using spicy Spike.

4.)  Stir the carrots around in the oil and seasoning until they are completely covered in the mix.  This makes sure they don't stick to the foil.

5.)  Cover the top of the roasting pan with foil and roast them at 375 degrees F for 35-40 minutes.  

6.)  Uncover the pan, flip the carrots and roast them on the oven top shelf for an additional 15 minutes (uncovered) until they look crispy and browned on the edges.  

Carrot Fries make white potatoes seem so boring now.  Enjoy!

Chipotle Sweet Potato Soup

If you haven't noticed yet, I'm a bit obsessive about soup in the winter.  It's all I want when it's 45 degrees in our house with our broken heater!  We are hopefully getting our furnace replaced this week, but until then, I have to get my heat from our measly space heaters and chipotle peppers!  When we lived in Chicago, we lived right down the street from a Mexican market.  There, Dave and I would scan the aisles like we were in a new library.  I love going to ethnic food stores and finding new products.  Even if you discover just one item that looks tasty to you, you can add so much to your experience as a cook.  For me, it was when I discovered canned chipotle peppers in adobo sauce.  There is something about their smoky, rich and yes, spicy flavor that is so amazing.  I sometimes add this to soups, or sautes, or marinades or even low-fat cream cheese for a delicious spread or dip!  Careful, thought, you just need one or peppers because they are caliente!!! Anytime I find a recipe that calls for this "little can of wonder," I can't resist.  I recently made a chipotle recipe from one of my favorite foodie bloggers who is also a Texpatriate.  This is a big batch recipe you can make in advance for lunches and quick dinners when you get home from yoga.  The accent of lime really makes this soup special. This was also oh so satisfying after hot yoga.  Enjoy!

Chipotle Sweet Potato Soup by the Homesick Texan.
 

Ingredients
2 pounds of sweet potatoes (about two large or three skinny ones), peeled and cubed
2 carrots, peeled and diced
2 stalks of celery, diced
1 medium onion, diced
4 cloves of garlic, minced
4 cups of chicken or vegetable broth
2-4 chipotles in adobo (depending on your heat tolerance) chopped
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Juice of one lime
1 tablespoon of olive oil
Salt and black pepper to taste
 

Optional Garnish:

Sour cream or Greek yogurt

Sprinkle of Cinnamon

Pecans


The Method
Heat the olive oil on medium low in a large soup pot, and cook the onions, celery and carrot for 10 minutes, stirring occasionally. Add the garlic and cook for one more minute.

Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves and nutmeg to the pot. Bring to a boil and then simmer, covered, for 20 minutes or until sweet potatoes are tender.

Let the soup cool, and then in batches, puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.

Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.

Serve topped with a dollop of sour cream or Greek yogurt.

Vegan Curry

I realized that I've been posting a lot of carnivore recipes.  Though I tend to frugally use meat as an accent or side dish rather than the main dish of most of my recipes, I think that a vegetarian dish can be just as tasty.  The V-Word can freak a lot of people out.  How can no meat AND no dairy possibly satiate my appetite?  Well, this my dears, will do that and more.  I've been making this curry at least once a month for many years.  It was one of the first recipes that got me interested in the chemistry of food, and it's a flexible recipe that you can keep new and exciting each time you make it.  You can mix and match veggies, types of rice, seasoning amount and it always, always turns out delicious!  Again, the star of the show is COCONUT.  The sweet thing about this recipe is not only the coconut but that it is extremely fast to make. When I came home from yoga the other night, I whipped this together in no time.  This Hot Yoga Food ("HYF") creation definitely fulfills the wellness factor with ingredients like cinnamon (good for the blood), vegetables and warmth of the dish. 

This time I used my spicy curry powder.

I suggest you cook whatever rice you want first so it will be waiting to be drenched in the curry when you finish the recipe.  I usually throw a stick of cinnamon in the rice water as it boils.

HYF's Vegan Curry Ingredients

2 T. Olive oil

2 Carrots, peeled & diced

1 Onion, diced

1 Green bell pepper, diced

1 Red bell pepper, diced

1 Head of Cauliflower, chopped into flowerets

1 T. Garlic

1 T. Curry powder

1 T. Cinnamon powder

1 t. Turmeric

1/2 t. Ground Cloves

1/2 t. Cayenne

1 can Coconut milk

Optional Garnish:

Greek yogurt

Sesame seeds

The Method

In a large saute pan (at least a 3 inches high), cook the onions in olive oil on medium heat until they are soft.  Then, add the carrots, bell pepper and cauliflower.  Cook until veggies are soft.  Next, add garlic and all the spices.  Stir the spices in until all the veggies are coated.  Your kitchen should start smelling really good about now.  Lastly, pour the coconut milk over the vegetables and stir.  Cover and simmer on low heat until the vegetables are soft.  You can add water to keep the mixture nice and saucy.  Serve by pouring a serving of curry over a few scoops of rice. Garnish with Greek or plain yogurt and a sprinkle of sesame seeds.  Viola!

Linguisa and Kale Soup with Potatoes and Chick Peas

Kale, Kale, Oh Blessed Kale

OMG OMG OMG!!!  I made this recipe out of my pure obsession with anything involving kale, and man oh man this is probably the best tasting soup I have EVER made.  Don't discredit the rest of my soups I've posted, pwetty pwease, but oh gosh, if you eat pork, this one is for you.

I made this soup in a Dutch Oven, but you can probably make this in a crock pot, too.  It's quick to make, but the key to the flavor is letting it heat on low for a few hours at least.  I made my batch right after lunch and let it heat all day until dinner around 6pm.  That way, the kale is soft and the meat has absorbed all the juices.  The flavor explosion in your mouth might drive you crazy.  


Like the others, this will keep all week to heat up for lunch or dinner.  This is one of those soups that really defines the feeling of wellness with each spoonful.  


All the credit for this DELICIOUS recipe goes to Black Iron Dude. For the recipe go here. 

Moussaka Soup

This isn't your ordinary vegetable soup, it's oh so much more!  Folks, I believe we do have a winner with this Hot Yoga Food creation.  This post had the fate of a "Dooser" tag when I managed to salvage this baby.  And, salvage I did.  


I set out to make a low-fat Moussaka (casserole), which is one of my favorite Greek recipes.  What makes it low-fat is that the lamb is substituted with lentils and the cream sauce is substituted with mashed potatoes.  The dish ended up tasting bland, and the eggplant was rubbery from the lack of sauce.  


Before I wasted a bad recipe, I gave my old standby rule a shot: When in doubt blend!  

I added more flavor to the casserole ingredients by throwing a few extra roasted bell peppers and one Serrano pepper in.  I also thinned it a bit with some extra chicken broth I had.  The result was a hearty, dense, rich and tangy soup that was kind to my belly after hot yoga on a cold winter night.  I felt great after eating this, especially since I was able to not waste any food.  I'm having leftovers tonight after yoga, and I just bet after letting the flavor set for a few days, this tasty concoction will be even better!


Moussaka Soup
Ingredients:
5 potatoes, peeled and cut into chunks
6 cups water
2 t. salt 
4 cloves garlic
1/2 cup plus 2 T. olive oil, divided
1 large onion, chopped
3 T. dried oregano
2 15 oz. cans chopped tomatoes
2/3 cup dry lentils
1 cinnamon stick
1 bay leaf
3 tomatoes, sliced
2 eggplants, sliced

5 zucchini, halved lengthwise

2 red bell peppers, de-seeded/sliced
2 yellow bell peppers, de-seeded/sliced
1 Serrano pepper, sliced
1 1/2 cups chicken or veggie broth
2 T. Curry powder
Salt, black pepper, red pepper flakes to taste


Garnish:
Dollop of plain Greek yogurt
Extra red pepper flakes


Instructions:
1.) Boil potatoes and garlic in salt water for 10 minutes until soft.  Important note: don't throw the salt water away!  You'll need 2 bowls for this process.  Before you drain the potatoes, prepare one bowl to place all of the salt water you used to cook the potatoes in. After you drain the potatoes, set aside the potatoes in the other different bowl along with 2 cups of the salt water.
2.)  Pre-heat oven to 425 degrees F.  On a greased cookie sheet, add all bell pepper slices, eggplant slices and zucchini slices.  Spray or rub veggies in 1/2 cup cooking oil.  Sprinkle veggies with 2 T. curry powder.  Roast for 25-30 minutes until browning begins.  (flip over slices halfway through)
3.)  While the veggies are roasting, heat 2 tablespoons of olive oil in a saucepan over medium heat.  Add onion and oregano and saute for 5 minutes.  Then add add canned chopped tomatoes, sliced fresh tomatoes, dry lentils, bay leaf, cinnamon stick and the remainder of the salt water you set aside earlier.  Reduce heat, cover and let simmer for 45 minutes until lentils are tender.  Remove bay leaf and cinnamon stick.
4.) When the roasted veggies and cooked veggies are ready, throw them (juices and all) into your food processor together along with the loan Serrano pepper (these powerful peppers can hold their own) and the chicken broth.  Blend until smooth.  
5.)  Put blended soup back into a big pot and heat on low until warm.

Garnish with a dollop of Greek yogurt and a shake of red pepper flakes.  Enjoy!

Sweet 'un' Spicy Southern Greens 'n' Beans

Growing up in Texas, my palette was groomed for spice then coated in sugar. Pepperbellies and Sweettooth Faeries run rampant along the Great Southern Plains.  You can trap them by leaving a plate of nachos or sopapillas out at night ;-)  

Class last night was hard since it's my time of the month. Laying on my belly on some of the floor positions can be extremely uncomfortable and sometimes even painful.  So, when I came home last night and asked Dave, "Where is the bacon?," he had a look of confusion on his face.  The look of confusion was actually him thinking of a way to keep me from freaking when he told me we didn't have any bacon.   WHA?  NO BACON???!!!! ARGGGGHHH!!!! I was hoping we had at least 1-2 strips for a big batch of my favorite comfort food during my periods: Sweet 'un' Spicy Southern Greens 'n' Beans!! 

Since we didn't have any bacon strips last night, luckily we had some delicious Finocchiona from Salumi I had picked up this week.  It was a nice substitute, but I prefer the crunch of the bacon.  

Finocchiona: flavored with cracked fennel, black pepper, and a touch of curry

See, the way I work it out, the greens provide some iron I am missing, the nuts have protein, the bacon provides a nice base flavor and oil for cooking and the maple syrup is the sweets!  This recipe isn't as heavy as it sounds, and it is a fast recipe that works for me after class. It's my special recipe that I love to make on cold, rainy nights.

This was recipe was heavily inspired by one of my favorite foodies: Kath.

Ingredients:
2 strips of bacon (or Veggies can skip the meat)

1 bag of mixed Southern greens from Trader Joes  (or 1 big bundle of chopped chard, kale, or collards)

1 cup of chicken or veggie broth

1 can of Cannellini beans, drained and rinsed

4 T. maple syrup

1 handful of pecans

a few squirts Sriracha

The Method:

Cut the bacon into 1" pieces and fry in a deep pot until browned. Add the greens (you may have to add a little at a time as it cooks down) to the pot of bacon.  

Pour the cup of broth over the greens to help them cook down.  Stir.  

When the greens are cooked down, add the drained beans, maple syrup, Sriracha and pecans.  Stir.  Let simmer for 5 minutes.  Serve with a few more pecans on top.  This makes 4 servings so, you'll have enough for lunch or dinner tomorrow.  Enjoy!