The Saucy Scholar

Archive for the tag “originals”

Recipe: Hummus and Kale Melts

HummusMelts.jpg

Since I started running last July, I’ve found myself eating healthier–this was partly the result of some conscious lifestyle changes (kicking soda and limiting my red-meat intake, for instance), but as I became more active, it started to feel like my body was starting to crave different things.  I also learned the importance of post-workout refueling so that I wouldn’t be wiped out for the rest of the day after a long run.

So, when I came across smoothierecipesforgoodhealth ‘s pin on Pinterest, I knew that this was something I wanted to try. I used kale in my version, since I love it and it happened to look really fresh at my local supermarket, but any dark leafy green will do. They turned out great, and were so fast and easy to make–which is key when you’ve burned a few hundred calories and just want to eat something five minutes ago (a brain-addled state I call being “RUNGRY”). Here’s step-by-step instructions for my version of this healthful take on the “English Muffin Pizza”:

What You’ll Need:

1 Whole-Wheat English Muffin

1 Tablespoon Olive Oil* (Vegetable/Canola works too), or enough to coat your saucepan.

1 Bunch Kale, rinsed, removed from stem and torn into pieces, and dried completely

Hummus

Part-Skim Mozzarella Cheese Shreds

What To Do:

Heat oil in a saucepan. Add kale, and lightly toast the English muffin while sautéing the kale leaves.

After toasting, spread a generous amount of hummus on  each half of the English muffin.  Add sautéed kale leaves and top with Mozzarella Cheese shreds.

Microwave until cheese is melted, about 1 minute, 20 seconds. (I usually microwave them for thirty seconds at a time, checking after each interval).

And there you have it–a filling, healthy, and satisfying lunch in 15 minutes or less.

Be well,

The Saucy Scholar

*If you want to give this recipe a little more Italian flavor (and emphasize the “English muffin pizza” connection), you can sub Sun-Dried Tomato-flavored hummus and Broccoli Rabe for the Kale.

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Recipe: Chili

Happy Super Saturday! I’m pretty excited about this year’s Super Bowl rematch between the New York Giants and the New England Patriots. (full disclosure: I am technically a Jets fan but I have to represent the hometown team.) While football fans will agree to disagree on who to root for, most will attest that Chili is a time-honored and noble Super Bowl tradition, and with good reason. It’s fun, festive, and, most importantly, easy to eat in front of the TV.

This is my default Chili recipe, though I’m sure I’ll be toying around with variations of it for years to come. You’ll notice that it calls for a handful of “Secret Ingredient,” which is exactly what it is. A secret. So don’t ask me what it is. Besides, almost everyone who makes their own chili has one. (For those who are curious, you can omit the “Secret Ingredient” and stick to the recipe otherwise, and it will still come out quite tasty–I’ve tried so I know it’s true.) This Chili is perfect for a Super Bowl Party, or a cozy night in watching your favorite show. I may not cook tomorrow night, but I know I would definitely want some of this while watching the new episode of Downton Abbey, which will air right after the Super Bowl.  Anyway, without further adieu…

What You’ll Need:

  • 1 Pound Ground Beef (or any ground meat of your choice)
  • 1 Can Diced Tomatoes
  • 1 Can Red Kidney Beans
  • 1/2 Yellow Onion, chopped
  • 1/2 Yellow Pepper, chopped
  • 1/2 Orange Pepper, chopped
  • 1 Handful Secret Ingredient (shh!)
  • Chili Seasoning
  • A few shakes of Red Pepper Flakes
  • Cinnamon to taste
  • Shredded Cheese to top
  • Corn Chips
What To Do:
  1. Brown the meat in a deep saucepan, and drain.
  2. Stir in a generous amount of Chili Seasoning and Red Pepper Flakes
  3. Add diced tomatoes, Kidnet Beans, Onion, Peppers, and Secret Ingredient, mixing thoroughly.
  4. Cover and cook for 45 minutes to an hour over high heat. (I recommend closer to an hour.)
  5. Give ingredients another good mix and add cinnamon.
  6. Serve in bowls and top with Shredded Cheese. You can crush up some corn chips and sprinkle them in as well, or you can just serve them on the side.
Go Giants!,
The Saucy Scholar

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