Rural Missouri - August 2013 - (Page 26)

H E A R T H & H O M E GOING GREEN Mom said we should eat our greens, and she was right Mom said we should eat our greens, and she was right E by Heather Berry hberry@ruralmissouri.coop page design by Megan Backes veryone probably remembers at least one meal as a child when your mom said, “Eat your greens, they’re good for you!” That was usually followed by cajoling the dog to eat your vegetables, which didn’t work usually. We most often think of “greens” as spinach or broccoli, but there are many delicious green veggies you should give a try. Avocados, lima beans, green beans, Brussels sprouts, cabbage, celery, chard, collard greens, bok choy, okra, green peppers, turnip greens, asparagus — the list goes on and on. While the calorie levels vary, these vegetables are loaded with good-for-you stuff such as iron, magnesium, calcium, ﬁber, folate and vitamins A, B, C, E and K. Diets rich in vegetables may reduce risk for heart attacks and strokes, as well as protect against certain types of cancer. They’re also helpful if you’re ﬁghting diabetes or on a lowcalorie eating plan. Yes, most of us probably turned up our noses at nearly every vegetable as kids, but it’s time that we grow up and give our veggies a chance. These garden goodies don’t have to be boring and tasteless. So try some of these tasty green veggies and make Mom proud. Stuffed Artichokes Crustless Spinach Pie 4 large artichokes 2 teaspoons lemon juice 2 cups Italian bread crumbs, toasted 1/2 cup Parmigiano-Reggiano cheese, grated 2 garlic cloves, minced 2 teaspoons Italian seasoning 1 teaspoon lemon zest 1/2 teaspoon black pepper 1/4 teaspoon salt 1 tablespoon olive oil 1 10-ounce package frozen, chopped spinach 4 large eggs 1 cup sour cream 1 cup small curd cottage cheese 1/2 cup Parmesan cheese, grated 1/4 cup ﬂour 1 teaspoon salt 1/4 teaspoon black pepper 2 cups cheddar cheese, grated Using a sharp knife, level the bottom of each artichoke and cut 1 inch from the tops. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with lemon juice. Stand artichokes in a Dutch oven; add 1 inch of water. Bring to a boil, then reduce heat. Cover and simmer for 30 to 35 minutes or until leaves near the center pull out easily. Invert artichokes to drain; let stand for 10 minutes. Carefully scrape out the center portion of the artichokes with a spoon and discard. In a small bowl, combine the bread crumbs, cheese, garlic, Italian seasoning, lemon zest, black pepper and salt. Add olive oil; mix well. Gently spread artichoke leaves apart and ﬁll with mixture. Place in small baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 15 minutes or until ﬁlling is lightly browned. Sautéed Garlic Spinach Broccoli Almond Salad 1/4 cup extra-virgin olive oil 1-1/2 pounds fresh spinach, trimmed, washed and dried with paper towels to remove excess moisture 3 cloves garlic, peeled and thinly sliced 1 lemon, halved Generous pinch of red pepper ﬂakes (optional) Kosher salt Fresh cracked black pepper, to taste In a large sauté pan, heat the olive oil until almost smoking. Add the fresh spinach leaves and cook, stirring constantly, for 1 to 2 minutes; the spinach should turn bright green and wilt slightly. Add the garlic and continue to cook, stirring rapidly, for 30 seconds. Remove the spinach from the heat, squeeze the lemon over the top of the greens and add a pinch of red pepper ﬂakes, salt and fresh cracked black pepper to taste. Toss well and serve while hot. Note: Adding a chopped green onion and a piece or two of cooked and crumbled bacon only adds to the ﬂavor of this delicious side dish. This makes a great, vitamin-packed recipe. 26 Preheat the oven to 325 degrees. Spray an 8-inch oven-proof baking dish with non-stick cooking spray; set aside. Open the box of spinach and place, box and all, on a microwaveable plate. Cook on high power for 4 minutes. Allow spinach to cool, then remove from box. Squeeze the liquid out of the spinach and place the greens in a medium bowl. In another medium bowl, combine the eggs, sour cream, cottage cheese, Parmesan cheese, ﬂour, salt and black pepper. Stir together until smooth. Pour the mixture into the bowl with the spinach. Add the cheddar cheese and stir until combined. Pour the spinach mixture into the baking dish. Bake until set, about 45 minutes. Remove the baking dish from the oven. Pie will be puffed up, but will fall slightly as it cools. Allow to cool a few minutes, then cut and serve. WWW.RURALMISSOURI.COOP 6 cups small broccoli ﬂorets 6 ounces sharp cheddar cheese, shredded 1/2 cup celery, chopped 1/2 cup raisins 10 slices bacon, cooked and crumbled 3 green onions, thinly sliced 3/4 cup mayonnaise 1/4 cup honey 1/2 cup cherry tomatoes, halved 1 tablespoon fresh lemon juice 1 3.75-ounce package honey-roasted sliced almonds Salt, to taste Black pepper, to taste In a medium bowl, combine broccoli, cheddar cheese, celery, raisins, bacon, green onions and tomatoes. In a small bowl, stir together the mayonnaise, honey and lemon juice. Pour over broccoli mixture, tossing gently to coat. Add salt and pepper to taste. Stir in almonds just before serving. Keep any remaining salad stored in the refrigerator. http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - August 2013

Rural Missouri - August 2013
Table of Contents
Comments
Columns
Hideout heaven
Mining a lead-lined history
Adrenaline adventures
Outdoors
Out of the Way Eats
High-flying fun
Hearth and Home
Blood-stained dawn
Swarm chasers
Around Missouri
Marketplace
Neighbors
Just4Kids

Rural Missouri - August 2013