Sweet Skillet Corn with Cilantro
http://southamericanfood.about.com/od/saladssidedishes/r/Sweet-Skillet-Corn-With-Cilantro.htm
This is a quick way to cook corn - just a little sauté in the skillet with butter and fresh cilantro. This corn makes a great side dish, but also works well as a garnish for chili, in salads, or in emapanadas and burritos. Frozen sweet corn works great when fresh corn is not available. Yield: Serves 4-6.
1 small onion, chopped
1 tablespoon butter
1 tablespoon olive oil
4 cups fresh corn kernels
1/4 cup chopped cilantro
1 tablespoon water
Salt and pepper to taste
In a heavy skillet over medium heat, sauté the onion in the olive oil and butter until soft and fragrant (5-8 minutes).
Add the corn and and the water and cook, stirring, for 5 minutes more. Stir in the cilantro and cook for 1-2 more minutes.
Remove from heat, season with salt and pepper to taste, and serve.
Roasted Red Peppers Stuffed with Kale & Rice
http://www.huffingtonpost.com/2011/10/27/roasted-red-peppers-stuff_n_1049883.html
3 medium red bell peppers
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper to taste
8 ounces kale (6 cups lightly packed), trimmed
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1/2 cup chopped red bell pepper
2 cloves garlic, minced
3/4 cup cooked short-grain brown rice (see Tip)
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted pine nuts, divided (see Tip)
1 tablespoon lemon juice
1/4 teaspoon salt
Freshly ground pepper to taste
To prepare peppers: Preheat oven to 400°F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.
To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.
Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, Parmesan, 2 tablespoons pine nuts and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining 2 tablespoons pine nuts.
Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.
Tips: To cook brown rice: Place 1 cup brown rice, 21/2 cups water and a pinch of salt, if desired, in a medium saucepan; bring to a simmer. Cover; cook over low heat until rice is tender and most of the liquid has been absorbed, 45 to 50 minutes. Makes 3 cups.
To toast pine nuts: Heat a small dry skillet over medium-low heat. Add pine nuts and cook, stirring constantly, until golden and fragrant, 2 to 3 minutes. (Or spread in a small baking pan and bake at 400°F for about 5 minutes.)
Citrus Kale Salad http://www.babesandkidsreview.com/2012/09/kale-salad-recipe/
1 bunch kale
2 tsp olive oil
1 fresh lemon
1 cup pine nuts
1/2 cup plumped golden raisins
Break Kale into pieces
Add golden raisins into warm water and let sit for 10 minutes until plump\
Drain Raisins
Squeeze fresh lemon over kale
Add all other ingredients and toss together
(Can use other ingredients. The cook used almonds and sun dried tomatoes instead of pine nuts.)
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