Friends, you know how much GKG loves eggs as the basis of any meal. Protein + healthy fat + all in a neat little package? What’s not to love? I’ve made these hard-boiled egg snacks, these Italian-style baked eggs for supper, and even these other variations on egg-based meals.
But here’s an unexpected cookery equation for you: One Budding Chef+ One Standard Microwave + one serving of eggs = an unexpected match made in culinary heaven.
Ever tried Korean kimchi before? Kimchi is a spicy, pickled, hot-as-all-heck mixture of fermented (read: pickled au naturel) cabbage that’s frequently a garnish, condiment and all-around addition to Korean cuisine.
It’s also delicious.
Which is why, when I ran into the Number 1 Sons booth at this past Saturday’s Silver Spring Farmer’s Market, I stopped, tasted, and purchased some kimchi-licious goodies.
Once a week at least, I like to cook a vegetarian meal. This veg-erriffic food-fest is for a few reasons:
- I really like vegetables. Nom nom CRUNCH.
- I like to think, or at least pretend on a bad day, that I eat nutritiously.
- Soy is good. Seitan is also good (try it at Whole Foods). Edamame is muy delicioso. Bottom line: Meat substitutes are pretty tasty.
- It helps me save moola. Carrots are cheaper than pork chops. Winskies.
A few weeks ago, I had that most wonderful of treats: Thanksgiving Leftovers. And while the standard Turkey + Stuffing + Gravy sandwich was, as always, super-delectable, I was in the mood to get more creative. With my eye on the fridge — and on the nutrition facts — I concocted this Superfood Salad with Sweet Potatoes, Kale, and Cranberry Sauce Vinaigrette. It’s a warm salad that can also be served cold or at room temperature, and works particularly well with leftovers of Mom’s Sweet Potatoes and Pinot Noir Cranberry Sauce.
Yes, this dish is good. SO good.
And yes, you can make it easily. So easily, in fact, that as you’re gorging yourself on pumpkiny, cheesy goodness, you’ll be shocked that you made it yourself.
You’ll also be surprised to know that this dish is healthier than you’d think. First, the pumpkin puree is a nutritious, vitamin-rich way to sneak some veggies into your meal. Second, the shredded kale — whether frozen or fresh — is a nutrient powerhouse. Third, IF you consume a moderate portion and balance it with a side salad or other veggies, you can indulge a bit with higher-fat cheese due to a surprisingly low-fat béchamel sauce base.