July: Kale Medley

My main mission for 2015 is a simple one:  Getting and Staying Happy.  In order to achieve this lofty goal I applied a START-STOP-CONTINUE approach.  And so I’ve decided to START cooking more – using recipes I’ve never tried before and sharing my culinary mis/adventures on the blog once a month.

PS: I realize I've spelt KALE wrong here...forgive me  friends.  I (can't find original pic to alter text now)
PS: I realize I’ve spelt KALE wrong here…forgive me friends. (I can’t find original pic to alter text now.)

July’s recipe: Kale Medley

I’ve only recently began cooking with kale over the last few month, having heard about all of its many health and nutritional benefits.  Kale, I find, is quite bitter on its own as salad, so often I eat it stir-fried, steamed or sautéed.

I have heard it is tasty baked, added to a stew or blended into a smoothie…but I personally haven’t tried any of these myself.

Summer has kept me super busy so far … but I have found myself cooking more often.  If you’re following me on Instagram then you know most of my adventures in the kitchen usually begin without a plan, but rather a desperate need to use up the last of the contents in my fridge before they spoil or before I’m leaving on a trip somewhere.

So here’s a quick and tasty way to sauté your veggies into a Kale Medley.

Ingredients

  • One bunch kale
  • 2 cloves garlic, crushed (you can never have too much garlic, but that’s just me)
  • Olive oil
  • 2 tomatoes
  • Lemon juice (half a lemon) or white wine vinegar (optional)
  • Salt
  • Pepper
  • Chili flakes
  • + Whatever veggies you want

STEPS:

  1. Wash the kale thoroughly, and pat dry.
  2. Slice or chop kale roughly, into bite-sized pieces.
  3. Heat a skillet over medium heat. Add olive oil and lightly brown crushed garlic. Watch it closely!
  4. Dice your tomatoes and add to pan.  This will create a tasty base coat to the kale leaves.
  5. When garlic is lightly brown, quickly add kale.
STEP 6: Stir and toss until kale is coated with tomatoes, chill flakes and add other veggies and let the kale steam and slightly soften. Check the kale after about 3 minutes. It should be soft, still bright green, and NOT soggy.   OPTIONAL: When it’s softened, and just before serving, add your lemon juice (or vinegar). Taste and season with salt and pepper and serve.
OPTIONAL: I added instant cooked rice directly to the pan and leftover cold cuts to make this an easy one-pan-dinner to yield leftovers for the next day.
TAH-DAH! Kale Medley Rice Bowl!

Now, I’ve recently read a few articles speaking about “The Darker Side of Kale” … as there have been some findings that eating this veggie raw isn’t good for you.  Cooking it seems to help eliminate some of the concerns.  Still, it’s probably best not to go overboard with kale and to simply integrate it into an overall healthful diet full of other fruits and vegetables.

Have you tried cooking with kale?  Will you?  Let me know what you think of this recipe in the comments below.

Want other PPMeow recipes?  You can visit my Instagram page and look for the hashtag #PPMeowCooks for more adventures in my kitchen.

I’ve also created a sub-menu on my homepage under REVIEWS on the homepage for you – my readers –  to find them easily…and hopefully try a few yourself. 🙂

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February: Detox Water

Here we are…the end of month 2 of the New Year.  Crazy, huh?

My personal goal for 2015 is a simple one:  Getting and Staying Happy.  In order to achieve this lofty goal I applied a START-STOP-CONTINUE approach.  Cooking is good for the mind, heart and soul.  Especially when shared with others.  And so I’ve decided to START cooking more – using recipes I’ve never tried before and sharing my culinary mis/adventures on the blog once a month.

I’ve even created a sub-menu on my homepage under REVIEWS on the homepage for you – my readers –  to find them easily…and hopefully try a few yourself. 🙂

Buuuuut with my upcoming Asian Adventure looming (I fly on Friday – akk!), I haven’t had much time nor desire to try a new recipe.  Plus, the snowy-wintery-weather hasn’t got me out socializing as much as I used to. Needless to say, I haven’t been very motivated in the kitchen this month.thing

In an effort to stick with my monthly commitment to PPMeow, I was determined to share something.

February’s recipe:  Detox Water

Detox waters have become very popular and there are many different recipes that you can make.

These waters contain ingredients like lemon which helps to flush harmful toxins from your body, mint which aids in digestion, cucumber which contains anti-inflammatory properties.

IMG_6605They are all very easy to make, require very few ingredients and the best part is you can mix and match ingredients to adapt the recipes to your personal taste.

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Just 6 to 8 glasses every day will help to keep you hydrated and keep your vital organs in their best possible health.

Whether you’re trying to lose weight, aiming for clearer skin, or simply want to feel healthier, one of the best ways to rid your body of harmful toxins is to drink water.

Kicking up the flavour of your water by adding these tasty, natural ingredients just helps give you that extra boost. 🙂

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