Tag Archives: kale

Recipe: Mel’s Stuffed Peppers with Avocado Sauce

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Stuffed Pepper Ingredients:

  • 2 Tbsp. olive oil
  • 1 pound ground chicken (or turkey)
  • 1 tsp. sriracha sauce
  • 1 tsp. Worcestershire sauce
  • 2 tsp. ground cumin
  • 1 tsp. ground sage
  • 1 tsp. garlic powder
  • salt and pepper to taste
  • 1/2 c. chopped onion
  • 1/2 c. chopped red and green bell pepper
  • 2 c. stemmed and chopped kale leaves
  • 1 c. vegetable broth
  • 1/2 c. uncooked red quinoa
  • 6 whole bell peppers
  • parmesan rind and freshly grated cheese (optional)
  • fresh cilantro leaves (optional topping)

Stuffed Peppers Instructions:

Heat olive oil in large skillet over medium high heat. Sauté onions and peppers with salt and pepper until almost translucent. Add garlic and cook for one more minute. Add ground chicken and cook for another 5 minutes, stirring constantly. Don’t worry about getting it fully cooked yet–it will keep cooking through to the end. Stir in sriracha, Worcestershire, and spices.

Add water, quinoa, and kale, and bring to a boil. Reduce to simmer, cover, and cook for 10-15 minutes (see quinoa package cooking instructions for time length; if you have parmesan rinds available, add them during this step).

Meanwhile, preheat oven to 425ºF and prep whole bell peppers by carefully cutting off (and reserving) pepper tops. Remove seeds and pith. You may need to remove a small portion of the bottom of the pepper so it stands upright, being careful not to cut through into the shell of the pepper.

Stir stuffing till mixed evenly. Oil a medium size casserole dish and line with about 1-2 cups of the stuffing. Stuff peppers and place in stuffing bed in the casserole dish.  Place pepper tops back in casserole dish as well. If there’s any remaining stuffing, add it to the casserole dish around the peppers to help them stand up. Drizzle with olive oil. Bake uncovered 15-20 minutes, until golden brown on top. Meanwhile, prepare Avocado Sauce (below).

For serving, remove parmesan rinds, drizzle with Avocado Sauce, and top with freshly chopped cilantro leaves and freshly grated parmesan, if desired.

Avocado Sauce Ingredients:

  • 4 cloves fresh garlic, roughly chopped
  • 1 ripe avocado, pitted, peeled and roughly chopped
  • 2 Tbsp. tomato paste
  • pinch of sugar
  • 1 tsp. ground cumin
  • salt and pepper to taste
  • juice of 1 lime
  • 1/4 c. olive oil
  • 1/4 c. water (or more to desired consistency)

Avocado Sauce Instructions:

Add all ingredients except olive oil and water into food processor (or high power blender) and blend till smooth. Slowly drizzle olive oil in till emulsified, then slowly pour water in until sauce reaches desired viscocity.

Note: This dish is great to make the night before and reheats very well. On the second day (if there is any leftover stuffing), use as taco filling and top with chopped fresh tomatoes, sour cream, avocado sauce and fresh chopped cilantro.

Journey Journal: Days 182-201

coffee

The last few weeks, my life could pretty well be summed up by this picture. I feel like I’m finally getting back to a normal routine with normal sleep and normal family life. Here’s the basic gist:

Day 182: Monday, July 1, 2013

Busy day at work. Rolled out the Registration for our next big event: FX-TW 2013! FX-VB 2013 was great, but the Frontline Experience at the Wilds will have more sessions, more breakout sessions (including a special “Pastors’ Track”), and some amazing speakers! Come! Bring your friends! Bring your Young Adult class! Bring your pastors! Get excited about what God is doing through unconventional missions to unreached people groups! Come…and then go! Hope to see you all there! I cannot wait for the FX-TW conference on September 27-28th! More info at www.frontlineexperience.org!

Days 183-187: Tuesday-Saturday, July 2-6, 2013

On top of being insanely busy at work, I added to the insanity by accepting a request to be a sub on a friend’s paper route. What was I thinking?! I was thinking $500 for 2 weeks of getting up early. But I didn’t realize just HOW early those faithful people who toss printed papers on your driveway have to get up: let’s just say it was somewhere in the neighborhood of before 3AM. Yikes! I will say…the best part about subbing on a paper route (besides the extra cash) is being the first in line for a Panera breakfast date with my man! Fresh coffee. Quiet. Sunrise. (Yes, we did the whole two-week route together! Yes, it rained every single day! And, no, it is not worth it when you factor in cost of gas, lack of sleep, etc.!)

Days 188-189: Sunday-Monday, July 7-8, 2013

Still subbing the paper route and working full-time. So very tired! I am not a morning person–or at least not a “middle-of-the-night” person.

Day 190: Tuesday, July 9, 2013

Fantastic day of God-filled conversations! So thankful for refreshment of faithful friends and family! Had a friend stop by the office for a cup of coffee and conversation about her future plans as she headed to a new city to pursue further education, find a new job, and get plugged into a church in the city! After work, had dinner with my dear friend Faith and discussed contentment and the will of God–based on recent sermons we’ve heard, conversations we’ve had, and books we’ve read. Finally, just before bed, I was able to talk on the phone with my grandma who turned 90 today! She is one of the most amazing people I have ever known–and she gives all the glory to Jesus!! So thankful for a godly heritage! Happy Birthday, Grandma T! Went to bed refreshed and encouraged, despite the exhaustion.

Days 191-193: Wednesday-Friday, July 10-12, 2013

panera celebrationLast few days of the paper route. Few things are as enjoyable on a quiet afternoon as dark chocolate, almonds, and coffee.

Celebrated the last paper route on Thursday morning with breakfast at Panera (part of their “hidden menu”). It was two eggs, thinly sliced steak, sliced tomatoes, and avocado with a cup of their Dark Roast (definitely needed that).

Mom made it into town on Thursday. So, on Friday night, we had my mom, my sister and brother-in-law and the nephews over for homemade pizza and kale salad. They loved it! And it’s the last time I’ll get to say “my sister and the boys”–she’s due to have a baby girl any day now!

Days 194-195: Saturday-Sunday, July 13-14, 2013

Welcomed Kassia Jane to the world on Saturday morning! Mom and baby doing well…and she is precious!! Spent the day with my mom and the nephews at our house, while Bryan (“Uncle B”) and his dad (“Uncle B’s dad…Papa”) worked on the back room project (the outside walls are officially up and it is looking like an actual room!). Finally made it up to the hospital for the boys to meet their little sister around 4p.m. on Saturday, and as soon as we walked in, little Mark got sick. Poor kid. Needless to say, the visit was cut short. Fortunately, it didn’t last long…whatever it was.

Sunday night, after several busy, busy weeks, we decided to do date night at the new Tupelo Honey Cafe in downtown Greenville tonight. Fantastic burgers and fries–and we sat where we could watch the kitchen in action! Everything looked delicious! We’ll be back!

Days 196-200: Monday-Friday, July 15-19, 2013

Still getting back to a normal sleep and work schedule, while hosting and visiting family. It’s been a busy week in the office. Wednesday, I posted to FB:

3 instant messages, 5 email inboxes, and 2 phone calls going on at the same time. #oneofthosedays

And “one of those days” it was, indeed! But it was all worth it. By the end of the week, all of our new English teachers’ paperwork was complete and their flights were booked to head to China next month! There are still a few more details to complete to get them ready, but we are praising God for how He is working on their behalf! This is a very exciting time! On top of that, our test site for the new database system is up (training starts on Monday)! Dad arrived Friday morning. Friday night, Michelle decided to rest at home with the baby, while Alan and the boys, along with my folks, came over for a spaghetti dinner! It really hit the spot!

Day 201: Saturday, July 20, 2013

Plans for today involve laundry (for us and my sister), hanging out with family, Bryan helping with a banquet at church, and rest. Definitely rest!

Recipe: Kale Salad with Bacon, Cranberries, and Goat Cheese by Melissa McKinnon

Ingredients:

  • 3 slices thick-sliced bacon, crumbled
  • 3 Tbsp. bacon grease, reserved from frying
  • 3 Tbsp. apple cider vinegar
  • 1 tsp. sugar
  • 1/4 tsp. dry mustard
  • salt and pepper, to taste
  • 6 c. chopped fresh kale leaves (discard stems)
  • 1/4 c. dried cranberries
  • 1/4 c. slivered almonds
  • 1/4 c. crumbled (honeyed or plain) goat cheese (about 2 oz.)
Spaghetti with Marinara Sauce and Fresh Basil; Kale Salad with Crackers

Kale Salad with Crackers, served as a side with

Spaghetti with Marinara Sauce and Fresh Basil

Instructions:

1. Cook thick-sliced bacon over medium high heat until crisp. Remove bacon from pan and pat dry with paper towels. Crumble bacon. Let bacon grease cool slightly (pour 3 Tbsp. grease into a glass bowl to help it cool faster, if desired–just don’t let it burn).

2. Prepare kale. I buy the pre-washed, pre-chopped bag of kale, but if you buy fresh, whole kale from your grocery store or farmers’ market, wash thoroughly (I recommend triple washing to remove all the grit), pat (or spin) dry, remove stems and chop as finely as desired. Set aside.

3. Whisk together vinegar, sugar, mustard, salt and pepper. Carefully pour warm grease into vinegar mixture; whisk to combine. (I do this step in the serving bowl to cut down on clean-up.)

4. Toss kale in dressing. Make sure leaves are evenly coated with dressing (use your hands–just don’t burn yourself). Then add crumbled bacon, goat cheese, cranberries and almonds and toss.

5. Serve as an appetizer, a side salad, or as dip with crackers. The combination of crunchy and creamy, tangy and sweet is fantastic! This is definitely a new family favorite! Bon Appetit!

Note: You could also add 2 Tbsp. of finely chopped red onions or scallions for a nice touch.

As an alternative, I made some this week and switched out the cranberries for some finely chopped sun-dried tomatoes, added juice from half a lemon to the dressing, and used plain goat cheese, along with the almonds and crumbled bacon, and it was a big hit! So whether you go savory or sweet, bon appetit!

A Meal Plan from My Sister!

This week’s meal plan is brought to you by my twin sister Michelle from A Fruitful Vine and Olive Shoots – local mom and author. I had some unexpected responsibilities come up this week, and she graciously agreed to help me out! Enjoy!

This Week’s Basket from Milk and Honey Organics Included Green Beans, Lacinato Kale, Green Leaf Lettuce, Nectarines, Burgundy Red Plums, Dark Sweet Cherries, Parisi Farms’ Heirloom/Carolina Gold Tomatoes, Parisi Farms’ Watermelon, Bio-way Farm’s Slicing Cucumbers, Parisi Farms’ Eggplant Medley, Parisi Farms’ White Sweet Potato, and Parisi Farms’ Jalapeno Peppers.

This Week’s Meal Plan:

Some New Recipes:

Thanks, Michelle! My dark sweet cherries never make it into a pie; they remind me too much of my European mission trip and roadside stands, and I end up just eating them in handfuls.

Happy as a June Bug on a Summer Day with our Basket and Weekly Meal Plan!

Picture Courtesy of Christine Ortiz, M&H

This Week’s Basket from M&H Included Jumbo Yellow Onions, Purple Garlic (it’s hiding in the basket), Red Leaf Lettuce, Star Ruby Grapefruit, Valencia Oranges, South Carolina Peaches, Roma  Tomatoes, Bananas, Local Broccoli, Parisi Kale, Parisi Patty Pan Squash and Parisi Purple Sweet Potatoes.

This Week’s Menu Plan via www.PepperPlate.com:

This Week’s Recipes:

And for even more ideas on what to do with your basket, check out M&H owner  Christine’s “MyMilknHoney” Pinterest account here…with a Sneak Peak below (boards separated by produce type!).

We had some special requests, since we already happened to have a bunch of stuff on hand, but M&H is good like that and doubles up on other things so you’re still satisfied! I can’t wait to make some bruschetta…or maybe tomato sauce with all those roams! And that bunch of blueberries is bigger than it looks! Here’s our basket:

Happy as a June Bug on a Summer Day! Enjoy your baskets!

Weekly Basket and Meal Plan

We were out of town for my brother’s wedding in New York last week (hence, no meal plan on the blog). It was fun, but we are glad to be home.

This Week’s Basket from Milk and Honey Organics Included Parisi Farms Curly Kale, Parisi Farms Red/White Creamy Potatoes, Tomatoes from Kem at Chef’s Greenhouse, Texas Jumbo Sweet Onions, Red D’Anjou Pears, Star Ruby Red Grapefruit, Kiwifruit, Bananas (oops, they didn’t make it into the picture), Carrots, Broccoli, Crimini Mushrooms and Baby Spinach.

This Week’s Menu (via PepperPlate.com):

Note: All recipes from this week’s menu can be found on M&H’s blog’s Recipes Archive page.

Recipe: Kale and White Bean Soup by Melissa McKinnon

Kale and White Bean Soup

by Melissa McKinnon

Ingredients:

  • 1 Tbsp. butter
  • 1 medium red onion, finely chopped
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • salt and pepper to taste
  • 5-6 baby carrots, chopped
  • 1/2 tsp. thyme
  • 1 bay leaf
  • 1/4 tsp. crushed red pepper flakes
  • 2 small tomatoes, diced
  • 1 potato, diced
  • 1 bunch kale, chopped
  • water (about 3 cups)
  • 2 tsp. chicken bouillon (or 2 cubes)
  • 1 can cannelloni beans, with liquid

Instructions:

  1. Melt butter in stockpot over medium heat.
  2. Add onions, shallot, garlic, olive oil, carrots, salt, pepper, and herbs. Sauté for about 5 minutes, until onions are translucent, stirring regularly.
  3. Add tomatoes, potato, and kale and cook 3-5 minutes, until kale begins to wilt.
  4. Cover with water, just to the top of the vegetables, add bouillon, and bring to a boil over medium high heat.
  5. Reduce heat to medium low, add beans with liquid, and simmer for 10-15 minutes, until potatoes and carrots are tender but still firm.
  6. Taste and add salt and pepper to taste. Serve hot with a hearty bread.

Bon Appetit!

Weekly Basket and Meal Plan

This Week’s Basket from Milk and Honey Organics Included: Hurricane Creek Farms‘ Romaine Lettuce, Parisi Farms‘ Kale, Local Chef’s Greenhouse Tomatoes (Wait until you see these Beautiful Italian tomatoes!!), Watsonia Farms’ Green Cabbage, Covington (NC) Sweet Potatoes, Lemons, Bananas, Red Onions, Shallots, and Cauliflower (Not shown, but in most baskets: Valencia Oranges, Kiwi, and Ataulfo Mangos; we received extra of other items instead).

This Week’s Meal Plan (via PepperPlate.com):

Featured Recipe of the Week:

Caribbean Sweet Potato and Banana Bread (contains coconut and pecans)

The rest of the recipes from the meal plan can be found on the M&H Blog’s Recipes Archive page. Bon Appetit!

Weekly Basket and Meal Plan

This Week’s Basket from Milk and Honey Organics Included Parisi Root Mix (Rutabagas and Turnips), Hurricane Creek Cucumbers, Hurricane Creek Lettuce, Hurricane Creek Tomatoes, Parisi Kale, Asparagus, Navel Oranges, Jumbo Red Onions, Green Beans, Lemons, and Gala Apples. (Some baskets may have received Kiwi in place of something else pictured above.)

This Week’s Meal Plan using PepperPlate.com:

Recipes from this Week’s Meal Plan:

Weekly Recipes and Meal Plan

via Instagram

This Week’s Basket from Milk and Honey Organics Included: Braeburn Apples, Green Beans, Beets, Brussels Sprouts, Local Lacinato Kale, Kiwifruit, Romaine Lettuce, Golden Nugget Mandarins, White Onions, Cara Cara Red Navel Oranges, Parsley, and Local Covington Sweet Potatoes.

This Week’s Meal Plan:

via PepperPlate.com

Recipes from This Week’s Meal Plan: