Jun 152018
 

This recipe started out with a layer of bacon, which is still there, but it should’ve been cooked first to be crispy but I didn’t know until everything was all put together sooooooooooooo cook yours first!!!  Oh and not sure if they cooked it in the oven or the frying pan because it looked crispy to me… so does the oven do that???  Or the frying pan?  hmmmm yes, the frying pan I’m guessing, but that’s up to you!  So anyway…………

 

 

 

 

                                                                                            YUM

 

 

 

 

 

This little lady taught me how to cook… all the way from Palermo, Sicily, my NaNa

BONA PETITE MY LOVES!!!

 

Jun 142018
 

Since I don’t have a garden I planted a few things in large pots. My plants are doing great and I enjoyed the collards in this unique recipe.



Recipe adapted from Eat Spin Run Repeat

Ingredients:

Wraps:

4 large collard leaves, washed and patted dry
1/2 cup carrots- shredded or cut into julienne strips
1/4 of a ripe mango, remove the peel and cut into julienne strips
1/2 cups seedless cucumber- julienne
2 tablespoon Thai basil or cilantro ( Thai basil is growing in my little greenhouse and I used it. The cilantro does not taste like  the Thai basil but is a good substitute )
1 finely minced Thai Birds eye chili ( used one seeded habanero)

chickpea mixture:

1 clove garlic- minced
1 teaspoon minced fresh ginger
1 teaspoon green curry paste ( didn’t use- I used chili garlic sauce)
1 tablespoon rice vinegar
1  cup cooked chickpeas- rinsed and drained ( I used low sodium chickpeas)

peanut sauce:

2 tablespoons natural peanut butter ( used Skippy peanut butter)
pinch of chili flakes
2 teaspoons lime juice
1 teaspoon rice vinegar
1 teaspoon honey
water to thin if needed

Directions:

Cut the carrot, mango, cucumber, Thai basil (or cilantro), and bird’s eye chili ( I used haberano).

Wash the  collard greens and dry. Use a knife and carefully cut out if the leaf has a large stem. Don’t cut the leaves in half – only remove as much as you need to remove the stem. 

 Over medium heat cook the minced garlic and curry paste until fragrant in a large frying pan. Add to the pan the rice vinegar, ginger and chickpeas, and cook for 2-3 minutes or until chickpeas are warm and coated in sauce. Mash some of the chickpeas with the back of a fork, you don’t want it smooth mash so it’s crumbly. Stir the ingredients until all liquid is absorbed, then add the chickpeas to a bowl.

To make the sauce: Place all ingredients in a small bowl and stir together until smooth.

Take 2 collard green leaves and place one over the other so that that the parts where the stems were removed do not show. This will also help to reinforce the wrap.

Begin layering half of the fillings into the leaves in a horizontal line. (You can add the sauce here, or use it as a dipping sauce later). Be careful not to over-stuff the leaves or it will be difficult to roll.

Fold the outer edges inward and start to roll with the end of the leaves nearest to you. Then just roll up your wrap.

Place it steam side down and cut the wrap in half.

The dipping sauce can be added to the wrap when preparing it or placed in a small bowl which the wraps can be dipped.  And now……… you may commence devouring!!!  ~snicker-snicker~


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