Polenta With Pumpkin & Kale Recipe
Recipe Ingredients
1 water
4 cup loosely packed chopped kale
1 (or spinach)
1 cup chopped onion
1 tbsp minced fresh jalapeno
3/4 tsp ground cumin
3/4 tsp ground cinnamon
6 cloves garlic, minced
1 cup sliced mushrooms
1 14 5 oz can (no salt added)
1 tomatoes, undrained and
1 chopped
1/2 tsp salt
1/2 tsp pepper
1 16 oz can mashed cooked
1 pumpkin
1 basic polenta (see below)
1 cooking spray
1 cup (4 oz) shredded no-fat swiss
1 cheese (totally optional)
Recipe Preparation
Heat a large Dutch oven, non-stick or sprayed with Pam. Add onions
and push around to brown a little. Add a few Tbsp water and stir to
unstick from bottom. Add Chopped Kale or spinach and stir about 5
minutes until all is wilted and onions are translucent. Add more
water as needed to prevent burning.
Add jalapeno, cumin, cinnamon and garlic, saute 3 minutes. Stir in
mushrooms, cover and cook 5 minutes, Stir in tomatoes, cover and cook
5 minutes, Add salt, pepper and mashed pumpkin and stir well. Cook
uncovered 3 minutes, stirring well. Remove from heat.
Prepare basic Polenta, spread half in 11x7x2 inch baking dish coated
with non-stick spray. Spread pumpkin mixture evenly over polenta.
Sprinkle with Swiss cheese (optional) Spread remaining polenta
evenly over. Bake at 375 F for 30 minutes or until lightly browned..
Let stand 5 minutes before serving. Yeild 6 servings.
Basic Polenta:
1 1/4 cups cornmeal
1/2 teaspoon salt
4 cups water
1. Place cornmeal and salt in large saucepan. Gradually add water,
stirring constantly with a wire wisk. Bring to a boil, reduce heat to
medium, cook uncovered 15 minutes, stirring frequently. Yeild 4 cups.
2. Microwave method: Place cornmeal and salt in a 3 quart microwave
cassarole. Gradually add water, stirring until blended. Cover,
microwave on HIGH 12 minutes, stirring every 3 minutes. Let stand
covered 5 minutes.
I made this two times, the first time I couldn't find kale in the
particular grocery store that I went to so I used spinach. I used the
microwave method for polenta since I tend to scorch things and it
worked great. The first 2 times I stirred I wasn't sure it was going
to thicken by the time it finished it was perfect and it sure is easy
to just set the timer for 3 minutes and stir when it beeps. The
non-fat cheese is totally optional, in fact I shredded it then forgot
to put it in the first time . In is fine without cheese, but the
cheese tasted good on the microwaved leftovers too. (The only edible
non-fat cheese I've found is called Lifetime brand and they don't
sell it in every store here). The effect is rather like lasagna but
different.
From: [email protected] (Maureen O'Halloran) Fatfree
Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith,
S.Smith34, [email protected] using MMCONV
: From Cooking Light magazine (Jan/Feb 1994):
Servings: 1
Back to Kale Recipes
Food Tips of the Week
Losing weightRecognise the difference between hunger and thirst. At times when going through a hectic day, you imagine you feel hunger but if truth be told you just need a restorative tumbler of water or cranberry juice. The feelings of hunger and thirst are quite alike, but one can result in weight gain and the alternative is fine.
Some low carb diet pointers:
* Know what is in your food Don't believe the food label that boasts to be 'low carb' - check the nutritional information figures on the back of the product. Some are only a little lowered and in some instances still higher than a competitors standard brand. In addition, beware of 'low sugar' and 'low fat' labels - 'low sugar' does not always mean 'low carb' - usually the carbs are just the same.
* Use reduced carb chocolate bars for cookies and muffins. If you have converted your favorite chocolate chip cookie or chocolate muffins recipe using soy flour, you really don't want to put in those high carbohydrate chocolate chips. Break up a reduced carb choccie bar into tiny chunks and use that as an alternative.
Flavonoid foods
(inlcudes citrus fruits, brussels sprouts, scarlet runner bean and cayenne)
The flavonoids found in these natural foods are thought by nutritionalists to have properties in fighting cancer.
Nutritionalists researching the medical effects of flavonoids think they also have many other benefits to our health, amongst them, antiviral and antioxidant powers.
Most also have a low calorie count, so should be a part of every weight loss program.
Polenta With Pumpkin & Kale Recipe Index from Recipes 4U
You no longer need waste money on over priced recipe cookery books or costly meals out in swanky dining establishments, all you have to do is locate and print the recipe that fits your mood and commence cooking a good meal to delight your family in the comfort of your own home
|
