Monday, June 10, 2013
2 tablespoons olive oil
1 chopped onion
2 cloves garlic, sliced
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 cups kale, washed, stems trimmed and chopped
1 (15- ounce) can cannellini beans (white kidney beans), drained
3/4 cup chicken stock
Heat olive oil over medium heat in a frying pan or pot.
Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
Cover and let cook for 10 minutes.
This delish dish comes from my roommate Carrie. It's surprisingly yummy! and probably super good for you.
Saturday, June 8, 2013
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste
1. In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.
2. Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.
This recipe is from Rachel. She said: " I made this the other night......pretty tasty. I burned the first batch by cooking too long. I did it in my microwave for 2 min, but each microwave varies."
I say it's got to be a lot cheaper than buying pre-packaged microwave popcorn. And healthier too. Have you ever read the nutrition label on a package of microwave popcorn?