Stuffed Poblanos with Lacinato Kale Jamboree
Maybe my definition of “gourmet” is loose as a goose BUT when I prepare a healthy meal that’s better tasting than most of the restaurants we frequent, I can’t help but reinforce my own effort. An effort that took me about…….15 loooooong minutes:)! As usual, no fancy recipes. Check this one out!
To prove I practice what I preach, I followed these steps as the architect and builder of this meal:
- I purchased a new type of vegetable I had never purchased before this week. (Lacinato Black Kale).
- I entered the kitchen on a Tuesday night at 6:15pm with absolutely no idea what I was going to make for dinner.
- I grabbed fresh ingredients that needed to be used soon.
- I grabbed a couple healthy ingredients in the pantry and freezer that sounded good (beans, tomatoes, black olives, frozen peas).
- I didn’t feel like experimenting with spices on this night so I grabbed the tried and true (olive oil, garlic powder, onion powder, salt and pepper).
- I then decided how to throw them together into a meal.
Anyone can “wing it” in the kitchen. Anyone. Only ONE rule of thumb: Stock healthy ingredients in your fridge, freezer and pantry.
Even lazy food architects can whip up creative and tasty meals as I did here! Loaded with premium body fuel!
Stuffed Poblano Peppers
|4 large poblano peppers|
|1 can garbanzo beans, rinsed|
|1 can cannellini beans, rinsed|
|1 can sliced black olives, rinsed|
|1 T olive oil|
|1 tsp garlic powder|
|1 tsp salt|
|1 T parsley flakes|
|Daiya mozzarella cheese shreds|
Pre-heat broiler on high. Place oven rack close to top of oven. Slice each poblano pepper length-wise and remove seeds. In a skillet, heat olive oil and sauté the beans and black olives for 5 minutes. Sprinkle in the seasonings and stir. Cook another couple of minutes.
Place peppers on cookie sheet and spoon cooked ingredients into each halved pepper. Once loaded, sprinkle with the cheese shreds. Place under broiler for 2-4 minutes- watch closely!
Tip: If you prefer a softer pepper, before stuffing place halves in microwave safe bowl with 1 T water and cook for 4-5 minutes to soften. Drain and dry peppers before stuffing.
Lucinato Kale Jamboree
This is my favorite kale EVER! This kale is dark and leafy and has no bitterness like the more common, curly kale. The veins and stalks are much smaller so it is easier (and faster) to prepare. If you think kale has a “weedy” flavor, try this one! More like spinach, the leaves are mild tasting and do not take effort to chew.
|THE VIP’s OF THE JAMBOREE|
|1 large bunch of Lacinato Black Kale|
|1 small onion, diced|
|1 can stewed tomatoes, drained|
|1 cup frozen peas|
|1 1/2 tsp garlic powder|
|1 1/2 tsp onion powder|
|1 tsp olive oil|
|1 tsp salt|
|1 tsp ground pepper (optional)|
Sauté the peas and onion in olive oil on stove on medium high heat until they begin to soften. Stir often. Cut the kale into small strips with knife or kitchen shears discarding the thickest part of the stalks. You can cut the entire upper part of the leaves. Add to pan and continue to sauté. Add in the seasonings and tomatoes and stir gently. Place a lid on the pan and allow the steam to speed up cook time. Reduce heat to medium. Continue to cook until kale is cooked to your liking. I like mine fairly soft so my overall cooking time is probably 10 minutes tops.
Vegan is not for hippies anymore! Dark, leafy greens do not have to taste like grass. This meal is full of beta carotene, vitamins C and K, rich in calcium and lutein. Full of anti-cancer properties and very low in calories.
Why put your greens in a blender or juicer. Eating them is better!
Remember to try these out too!