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Kale Caesar With Parmesan Crisps

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INGREDIENTS
Salad
1 bunch curly or lacinato kale, stemmed, torn, and washed (about 5 packed cups)
1 tbs. freshly squeezed lemon juice
1 tsp. lemon zest
2 tsp. minced anchovy fillets
1 tbs. oil from anchovies or extra-virgin olive oil
1 tsp. Dijon mustard
1 clove garlic, pressed
3 tbs. plain, full-fat Greek yogurt

Crisps
1/2 cup shredded Parmesan cheese
1/2 teaspoon cracked black pepper

DIRECTIONS
Preheat oven to 400 degrees F.

In a large bowl, combine the kale, lemon juice, and zest. Massage with your hands until the kale is softened and turns a darker shade of green. In a small bowl, whisk the anchovies, oil, mustard, garlic, and yogurt. Pour over the kale and toss to combine.

On a parchment-lined sheet pan, place tablespoon-size portions of Parmesan, spreading slightly with the back of a spoon to make a flat round of each and leaving an inch between portions. Sprinkle each round with black pepper, then bake for five to eight minutes, watching closely, until melted and bubbling. Slide parchment paper and crisps off the pan and onto a rack to cool.

Serve the salad topped with Parmesan crisps.

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Health & Fitness

Plant-Based Black Bean Enchiladas – Experience Life

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DIRECTIONS

Preheat the oven to 400 degrees F.

Place a saucepan over medium heat and warm the avocado oil. Add the flour, cumin, and chili powder, and stir to make a paste. Cook, stirring constantly, until the mixture is fragrant, about a minute. Add 1/2 teaspoon salt and tomato paste and stir to combine, then gradually add the stock, whisking constantly to break up lumps.

Continue to cook, whisking frequently, until the sauce has thickened, about eight to 10 minutes. Turn off the heat and add the lime juice.

In a 9-x-13-inch baking dish, combine the onion, zucchini, and pepper. Add the avocado oil, the remaining salt, and the oregano, and stir until coated. Cover the pan with foil and roast for 20 minutes, then uncover and roast for 20 minutes longer. Let the vegetables cool slightly, then transfer to a large bowl; wipe out and set aside the baking dish. Add the drained beans to the veggies and mix.

Wrap the tortillas in foil and warm in the oven for 10 minutes, or use a steamer basket.

Pour 3/4 cup of the sauce into a wide, low bowl. Place a tortilla in the bowl, and flip it to lightly coat each side with sauce. Place about 1/4 cup of the vegetable mixture in each tortilla, then roll it tightly and place it in the baking dish. Repeat until you have a row of enchiladas down the center of the pan, pressed tightly together. Pour remaining sauce over the rolled tortillas, covering them completely. Sprinkle with pepitas.

Cover the pan with foil and bake until bubbling, about 30 minutes. Allow to cool for 10 minutes. Serve sprinkled with cilantro.

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