Other
Sautéed Collard Greens and Garlic Recipe
Half bunch of collard greens, ends cut and washed well
2 tblsp coconut oil
3 large cloves garlic, finely minced
Sea salt to taste
Stack the collards on a cutting board and cut lengthwise into thirds, then across into bit size pieces. Steam until tender, 3 to 5 minutes. Remove immediately. Heat a heavy skillet. Add the oil and heat. Add the garlic and salt and sauté on medium low heat for 2- 3 minutes. Turn off heat and blend in the collards. Remove to a serving dish and add more coconut oil and salt if desired.
(http://www.happystomach.com/scg.htm)
Carrot Loaf Recipe
- 1 large egg.
- 1 ½ cups of flour.
- 1 cup of shredded carrots.
- ½ cup of white sugar, granulated.
- ½ cup of brown sugar, packed.
- ½ cup of vegetable oil.
- ½ cup of chopped nuts.
- ½ cup of raisins.
- 1 teaspoon of cinnamon.
- ½ teaspoon of baking soda.
- ¼ teaspoon of salt.
- ¼ teaspoon of baking powder.
Stir together the flour, cinnamon, baking soda, salt and baking powder.
In a separate bowl, mix together the white and brown sugar, shredded carrots, vegetable oil and egg.
Combine the two mixtures, then add the chopped nuts and raisins.
Spoon the mixture into a greased and floured loaf pan (about 8*4*2 inches).
Bake at 350°F for about 60 minures, until a toothpick comes out clean.
Allow to cool for 15 minutes.
Store in an airtight container overnight.
Serve as desired.
(http://www.carrotrecipes.net/carrot-loaf.html)
Sweet Potato Risotto With Pecans
4 tablespoons butter
2 tablespoons minced shallots
1 medium sweet potato, cut in small dice, about 8 ounces or 2 cups
1/3 cup chopped pecans
2 to 3 cups vegetable broth
1 cup Arborio rice (about 6 to 7 ounces)
salt and freshly ground black pepper, to taste
1/2 cup fresh grated Parmesan cheese
1 tablespoon finely chopped green onion tops or fresh parsley
Heat 3 cups of vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.
In a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender. Add rice and cook, stirring, until well blended. Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly, until liquid is absorbed. Continue adding liquid, about 1/4 to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender (not overly soft). The texture should be creamy a little loose. This will take about 25 minutes and about 2 to 3 cups of broth. Stir in Parmesan cheese and green onion or parsley, then taste and add salt and freshly ground black pepper to taste.
Serves 3 to 4.
(http://southernfood.about.com/od/ricepastaeggscheese/r/bl61109d.htm)