Terry's Recipes

JANUARY 2024

Oatmeal-Banana Breakfast Bars
and
Chickpea & Kale Vegetable Soup

Welcome to the New Year!
  
It's mid-January and I'm staring at a forecast already predicting temps in the teens!  

That means it's time to head into the kitchen and prep!  

  • We need something warm and healthy to get our mornings going.  
  • And we need a big batch of a hearty soup stored up in the frig.  

Below are my two new favorite recipes you're going to love because they are 

fast & easy prep!  

  • All you need is one bowl to whip up these very healthy Oatmeal-Banana Breakfast Bars.  
  • Get warm & comfy with this Chickpea & Kale Vegetable Soup made in 20 min. in an Instapot.   
Let's start with the breakfast bars. This recipe includes a product promotion for Seven Sundays Maple Almond Protein Oats*.
[*Find at Whole Foods or Natural Grocer]

Can you believe there are people who think Instant Oats are just as healthy as Old-Fashioned Oats?  

What is wrong with these people?  As if those refined and processed oats are going to have the same effect passing through your system as a fully developed oat flake!   Please use the Old-Fashioned Oats!

OATMEAL-BANANA BREAKFAST BARS

INGREDIENTS

·         2 c Old-Fashioned Oats

·         1 tsp cinnamon

·         1/4 tsp salt

·         1 c milk of your choice
      (I've used either soy or almond milk)

·         1/2 c unsweetened applesauce

·         2 mushed up bananas

·         1/4 c peanut butter (i prefer almond butter)

·         1 c honey

·         1 tsp vanilla extract

·         Optional:

           2 Tbsp Seven Sundays Maple Almond Protein Oats
        1/4 c each - cranberries, flaxseed, walnuts or pecans  
(I don't think anything this healthy should be optional, of course I added these items!)

INSTRUCTIONS

1. Preheat oven to 375F. Spray 8x8 baking dish with cooking spray.
    (I also then line the dish with parchment paper, makes for easy clean-up and the bars will scoop much easier from the dish)

2. Whisk together in large bowl the oats, cinamon, salt.

3. Add milk, applesauce, bananas, nut butter, honey, and vanilla. 
    Whisk again, folding in those add-ins of your choice.

4. Pour into baking dish. Bake 40 min. (Or until you can tell you have a crispy surface. You can also do the knife trick, stick it in and see if it comes out clean.)

5. Immediately after you pull it our of the oven, sprinkle a nice even coating of Seven Sundays Maple Almond Protein Oats on its surface.

    Let cool before slicing into your 9 bars of healthy goodness!

Can you believe there are some people who only eat soups in the wintertime?  

Silliness!  I'm a year-round souper!  

I also do not understand calling nothing but liquid broth a "vegetable soup".   If you're gonna call it such, where are the damn vegetables? Campbells & Progresso should be sued for this sin!  

A Vegetable Soup should be chock full of them, in my opinion.  And that's what you have here and you're gonna love it over a bowl of rice (as shown in picture).

Chickpea & Kale
Vegetable Soup

INGREDIENTS

·         1/2 Tbsp Olive Oil

·         1 onion

·         3 cloves garlic

·         2 carrots

·         2 stalks celery

·         2 zucchinis

·         2 bell or banana peppers
(I like color so use a red & yellow)

·         2 c either cauliflower or broccoli florets

·         4 leaves curly kale

·         8 c vegetable stock

·         2 c cooked chickpeas

·         1 tsp paprika

·         1 tsp chopped oregano

·         1 tsp black pepper

·         1 tsp salt
(omit if your vegetable stock is not low sodium)

·         1/2 tsp chili powder

·         1 can finely chopped tomatoes
(I like the extra kick the RoTel diced toms with
peppers give this soup)

·         Optional, 1/4 c chopped parsley

INSTRUCTIONS

1. Peel & finely chop onion & garlic, set aside

2. Wash & dice veggies into bite-size pieces, set aside.

3. Destalk the kale leaves, tear them up, they will not be pressure cooked.

4.  Press "Sauté" and add olive oil. When hot, stir-fry onion & garlic until lightly brown.

5. Once browned, add splash of broth and turn pot off. Use wooden spatula/spoon to deglaze bottom of pot, removing every little bit of onion stuck to the bottom so you don't get the burn warning later.

6. Add all chopped veggies (except kale), the broth, cooked chickpeas, and all seasoning. Stir well.

7. Add can of tomatoes without stirring in!

8. Put on lid, with valve in seal position set the pot to 5 min. on High pressure.

9. When InstaPot beeps, Cancel/Off.  Turn the valve to venting position and manually release all pressure. When safety pin drops it is safe to open.

10.  Stir well.  Repeat 8 - 9, but this time only 1 min. High pressure.

11. Add chopped kale and give a quick stir.  Let sit for a minute or two and serve (with sprinkled chopped parsley on top if you prefer). 

I serve with a bowl of rice and toasted Ciabatta.

__________

Christmas 2023
   Mom's Cranberry Salad

Honoring my Mom, who passed away in August,
I've chosen one of her familiar holiday desserts for my 2023 Holiday recipe.

Last year I provided the recipes for her
Trio of Holiday Pecans
(see December 2022 below), 

that left either her Million Dollar Fudge, Lime Jello Salad, or Cranberry Salad (each of which was always filled with and garnished on top with pecans she'd carefully selected from our own harvest that year). 

I've been persuaded to keep the fudge recipe secret a little while longer.  And while my extended family all remember fondly her Lime Green Jello dessert (which, by the way, included a layer of cranberries and another layer of whipped cream), I've decided to stick with my red theme for this year (her favorite color) and go full-on Cranberry! 

It must be noted that Mom had two different Cranberry sides.  There was a Jello type that was more tart and leaned more toward being a side relish dish.  Provided here is the delicious Cranberry dessert.  

This chilled bowl of sweet creamy goodness will be a hit at your family's holiday gathering!

INGREDIENTS

  • 1 pound cranberries, finely ground
  • 2 cups white sugar
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 (16 ounce) package miniature marshmallows
  • 1 cup chopped pecans
      (Optional, but required in our home!)
  • 1 pint whipped cream, beaten stiff

 

·       Mix cranberries and sugar together in a bowl. Cover and refrigerate, 8 hours to overnight.

·    The next day, beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.

·   Remove cranberries from the refrigerator. Mix in drained pineapple, marshmallows, pecans, and whipped cream until well combined. Pour into a 3-quart dish, cover, and refrigerate or freeze for at least 1 hour before serving.

Don't forget to set 10 pecan halves aside. When your cranberry salad has chilled and set, with great precision lay them in a circle spaced equally apart on the top surface.  Mom would be proud of you if you get this challenge right!

Terrys 2023 Christmas Decor (in progress)

Return to Terrys Library homepage
_____________

Autumn 2023
EasY STEWED APPLES
There is something about the Halloween - Thanksgiving season that leads me to always crave hot fruit in my skillet doused with cinnamon.  It can be pears, seared orange and grapefruit slices, or apples - I love it - and sometimes I'll sprinkle a few cranberries and pecans into the mixture.

The following is an easy prep and I'll make a big batch to put in the frig.  It then becomes useful in so many ways - - over ice cream or yogurt, dolloped along the top of the juicy pork tenderloin I just pulled from the oven, and my personal fave - I know it sounds weird - but I like it as a nighttime snack spread over a heavily toasted slice of ciabatta.  

3 apples -- peeled, cored and chopped
2-4 tbsp light brown soft sugar
1 tbsp lemon juice
½ tsp ground cinnamon

Put the apples, sugar, lemon juice and cinnamon in a small pan with 1 tbsp water. Cover and cook over a medium heat for 5-10 mins, or until the apples are tender when pierced with the tip of a knife.

If you prefer a smoother mixture, continue to cook for a further 5 mins, uncovered, stirring frequently to break down the apples into a compote.

Here's a couple of experimentation tips:
1. Use a mix of cooking and eating apples for a variety of textures and a more rounded flavour. Cook any cooking apples for 5 mins, then stir in the eating apples and cook for another 5 mins for a chunky texture.

2.  As for myself, I like combining Golden Delicious with Granny Smith!
Stewed apples with cinnamon & pecans
on slices of ciabatta.

Summer 2023
  BROCCOLI SALAD

www.spoonforkbacon.com/broccoli-crunch-salad/
This is such a healthy bowl of goodness
pulled out of your frig during these sultry hot months.

Enjoy it with a chilled white wine or sparkling cider. 
I love making it, it's quick & easy! 

CREAMY DRESSING PREP:

In a small bowl combine
& then whisk together well:

·         2/3 c Mayo

·         1 1/2 Tblsp Apple Cider Vinegar

·         1 Tblsp Whole Grain/Brown Mustard

·         1 garlic clove

·         1/2 tsp fine sugar

·         1/2 tsp salt

·         1/4 tsp cracked blk pepper

SALAD PREP

In large bowl:

2 heads of broccoli
cut into bite size pieces

6 strips cooked bacon chopped

1 c. chopped, dry roasted cashews

1/3 c. Zante currants
(don't skip these - find them with the
packaged raisins and other dried fruit -
they ARE the secret ingredient that give
this creation its magic zing!)

1 green onion thinly sliced

Fold in the dressing, adding more mayo
if necessary.

Refrigerate at least 1 hour.


Spring 2023

Sheet-Pan Roasted
Brussels Sprouts,
Bacon and Shallots

I love Brussel Sprouts - roasted rather than boiled and soggy - and I have them as a stand-alone meal over a bed of rice at least once a week!  

This recipe features shallots and bacon - but I substitute red onion for the shallots and rather than bacon I throw over it strips of my Boar's Head thinly sliced turkey.  The flavor boost from vinegar and brown sugar make this dish unforgettable.  

[I found this great spin on this sheet-pan prep at Betty Crocker Kitchens!]

Ingredients

  • 2 1/2lb Brussels sprouts, trimmed, halved (8 1/2 cups)
  • 5medium shallots, thinly sliced (1 1/4 cups)
  • 6slices thick-cut bacon, chopped
  • 1tablespoon olive oil
  • 1teaspoon salt
  • 1/2teaspoon pepper
  • 2tablespoons cider vinegar
  • 2teaspoons packed brown sugar

Steps

  • 1
    Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Place Brussels sprouts, shallots and bacon on sheet pan. Drizzle with oil, salt and pepper; toss to coat.
  • 2
    Roast uncovered 30 to 35 minutes, stirring after 20 minutes, until Brussels sprouts are fork-tender and bacon is cooked.
  • 3
    Meanwhile, in small bowl, combine vinegar and brown sugar. Stir with whisk until sugar is dissolved.
  • 4
    Remove sheet pan from oven. Drizzle with vinegar mixture; toss to coat.
  • ___________________
  • Valentine's Day 2023
Chocolate Heart Cookies

I found this recipe on the Taste of Home website and these were super easy to make.  You can get creative in a number of ways with your white chocolate dipping.

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 cup vanilla or white chips
  • 2 tablespoons shortening, divided
  • 1/2 cup semisweet chocolate chips

Directions

  1. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture and mix well.
  2. On a lightly floured surface, roll out dough to 1/4 in. thickness. Cut with a 3-in. heart shaped cookie cutter. Place 2 in. apart on ungreased baking sheets.
  3. Bake at 375° for 8-10 minutes or until firm. Remove to wire racks to cool.
  4. In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
  5. Dip both sides of cookies into melted mixture; allow excess to drip off. Place on waxed paper; let stand until set.
  6. In a microwave, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over the cookies. Place on wire racks to dry.
    __________________________________

December 2022

Mom's Holiday Pecans

Each Fall in his retirement years my Dad would pick pecans in the morning and in the evening he and Mom would sit at the kitchen table together and shell them. Into ziploc bags the tasty morsels would then be stored in the freezer until Thanksgiving and Christmas baking began.

While I was working at Austin ISD Central Office my colleagues and I had our own special gifts we bestowed on one another each year and so it was that I began passing out bags of Mom's Trio. 

This Christmas I've finally decided to share the recipes for her Trio of
Candied, Savory Buttered, and Hot & Spicy Pecans!

1.

CANDIED PECANS
Sweet and salty,
with delicious crunch
in every bite!


Here's what you'll need:

· 1/3 c Sugar: Mom used a blend of white and brown sugars.
· 1 tsp Cinnamon
· 1/4 tsp Salt
· 1 Lg Egg white and 1 Tbsp Water: One large egg white, beaten with a tablespoon of water, gives the sugar and cinnamon something to adhere to. Plus, it gives the finished candied pecans their shine. 
· 1 lb. Pecans halves - Mom would not use the long Mahan variety for this recipe. For this recipe she insisted the short meatier variety were best.

  1. Preheat the oven to 250 degrees F.  Mix sugar, cinnamon, and salt together in a small bowl.  Whisk egg white and water together in a large bowl until frothy. Toss pecans in the egg white mixture to coat. Slowly pour in sugar mixture and stir until pecans are evenly coated. Spread onto a baking sheet.

  3. Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 30 to 50 minutes.


2.

SAVORY BUTTERED
PECANS

My personal favorite...
I think it's the butter!!

Here's what you'll need:

  • Pecan Halves - long Mahan variety
  • butter 
  • brown sugar
  • Worcestershire sauce
  • chili powder
  • salt
  • garlic powder
  • onion powder
  • smoked paprika
  • cayenne pepper

  1. Preheat oven to 255° degrees F. Prepare a large baking sheet with parchment paper. Melt the butter in the microwave in a microwave-safe bowl (use the same bowl you will use to mix the other ingredients and toss in the pecans) start with one minute and then in 20-second increments after that. Whisk or stir together the other ingredients. Add the brown sugar while the melted butter is still hot from the microwave. Then add in the Worcestershire sauce, and the other seasonings, the chili powder, salt, garlic and onion powders, smoked paprika, and cayenne pepper.

    Stir together until everything is mixed well before adding the pecan halves. Add the pecans and toss to coat. I strongly suggest you use the long Mahan variety for this recipe. Remember, to avoid a burnt taste, the best-roasted nuts are roasted low and slow. Make sure your oven is already preheated to 255° and that your baking sheet is prepared.

    Once coated, spread pecans on a parchment-lined baking sheet. Spread out evenly into one layer. Place in the preheated oven and set the timer for 15 minutes. You will be baking the pecans for a total of one hour but will need to check and turn them in every 15 minutes. With a spatula, turn the pecans and stir them around. The pecan halves on the edges will start to cook before the ones in the middle so try to change their position around.

  2. These are delicious eaten warm, but as they cool to room temperature and sit the flavors will continue to get better.



  3. 3. 

    HOT & SPICY PECANS

    Here's what you'll need:

    • 2 tablespoons butter, melted
      1 tablespoon Worcestershire sauce
      ¼ teaspoon ground red pepper
      (or, if you dare, 1 tsp!)
      1 Tablespoon chili powder
      (or, if you dare, 2 Tbsp!)
      ¼ teaspoon salt
      ¼ teaspoon garlic powder
      2 cups pecan halves - Mom used all size varieties for this recipe

    1. Preheat oven to 300° degrees F. In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat.  Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.

    2. I hope you enjoy
      this Trio of Holiday Pecans!
      ____________

October 2022

Stir-Fry Cabbage
with Tumeric

This is so simple I'm almost embarrassed to share it but I had a couple of friends over and they thought it so good it deserved a posting. 

I brown sliced yellow and white onion in olive oil.  Once browned, I then toss in my minced pieces of 3 garlic cloves.  

Turn up the heat near High and pour the bowl I had set aside of the entire shredded cabbage.  I drizzle more olive oil over this pile of cabbage and begin the stirring, seasoning with salt and pepper while doing so.  

Once my cabbage starts getting that golden, brownish hue I throw in another bowl I had set aside of 1/3 pound Boar's Head PitCraft Turkey Breast that I had bought at the HEB Deli (sliced #1) and that I've torn into strips.

Once I've got the strips of Turkey Breast well mixed in to the cabbage I then shake a healthy amount of Tumeric all over, reduce to simmer and cover for 15 minutes more.

Serve it hot with toasted slices of Ciabbata bread.  Mm-Mm good!
  
January 2022

Mom's Pork Wontons

I was tickled pink when I found it!  Tucked away in one of her favorite recipe books 

(she has a collection of over 100 cookbooks!)  

As a kid I would love the activity we shared loading each wonton skin with the pork and cabbage mixture, dabbing the corners with the egg white on our forefinger, and folding up the corners like a diaper.  

These babies are delicious and great for taking in the work lunchbox.

INGREDIENTS:

1 pkg of the square Wonton wrapper skins (found in the Produce dept. usually)

1 Jimmy Dean pork sausage (I prefer the Spicy)

1 head cabbage

Onion

Garlic

Pepper

1 egg

Canola Oil

(And make sure to have soy sauce on hand to serve with)

 

I usually find that dumping the whole pkg of sausage in my big mixing bowl requires about
½ the head of cabbage that I chop up into 1/2-3/4” strands, also dice up half a lg. white onion, and about 3 cloves of garlic.  Mix this all together in your big mixing bowl and then douse with black pepper.

In a small bowl mix together your egg white and ¼ tsp water.

I put parchment paper on counter and then begin filling my little “diapers” – spoon your mixture into the center of each wonton skin (these tend to stick together so peel carefully apart) and bring the two opposite corners up to fold, dab your egg white mixture with your finger onto the fold, and then bring your other two corners up.  Depending on how full you are stuffing them, you may need to dab each of the four corners with your egg white mixture to get them from falling apart when you drop them into the hot oil.

I wait til I’ve gone through the whole pkg and filled my skins and have ‘em all lined up and ready before heating my oil.  Then I start dropping ‘em in!

Have fun!

P.S.  Mom used to add shredded carrots as well, and once we even added bean sprouts!

______________

_______________

 March, 2014
BAKED OATMEAL WITH BLUEBERRIES & BANANAS
Source: Modified from Ambrosia Baking 
Prep time: 10 mins   |   Cook time: 45 min.   |   Total time: 1 hour   |  Serves 6-8
HEALTHY BREAKFAST!
I keep the casserole dish in the frig and
have a slice daily with my morning coffee!

Ingredients:

·                     2 medium ripe bananas,
                (the riper the better) sliced into 1/2" pieces
·                     1 1/2 cup blueberries
·                     1/4 cup honey (or agave)
·                     1 cup uncooked quick oats
·                     1/4 cup chopped walnuts or pecans
·                     1/2 tsp baking powder
·                     3/4 tsp cinnamon
·                     pinch of salt
·                     1 cup fat free milk (or any milk you desire)
·                     1 egg
·                     1 tsp vanilla extract

Directions:

Preheat the oven to 375° F.  Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.

Arrange the banana slices in a single layer on the bottom of the ceramic dish.Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft. 

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.


Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries. 

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.  Sprinkle the remaining blueberries and walnuts over the the top.

Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
_________________________________________

February, 2014
BALSAMIC PORK TENDERLOIN
Author: Robyn Stone
Prep time: 5 mins   |   Cook time: 4 hours   |   Total time: 4 hours 5 mins   |  Serves 6-8
Balsamic Pork Tenderloin that just melts in your mouth! 

My aunt returned from her holiday visit with her son in Pennsylvania with this wonderful recipe. I finally got around to making it in the new year and it is really delicious.  The pork was so tender and juicy.  I served it with steamed rice and brussel sprouts the first night.  The left-overs were great quick roll-ups - wrapped in a tortilla!

Ingredients
  • 1 2-3 pound boneless pork tenderloin
  • 1 cup chicken or vegetable broth
  • ½ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • 2 cloves garlic, chopped
Instructions
  1. Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
  2. Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.
  3. Store remaining gravy in an airtight container in the refrigerator for another use.

______________________________
January, 2014 
Chicken 'n Gravy 'n a Crockpot
Prep Time: 15 min. / Total Time: 5 hr. 30 min.

Ingredients
1 lb. to 1.5 lbs. Boneless Skinless Chicken Breasts
2 Packages Dry Chicken Gravy Mix (powder)
Baby, it's co-o-o-ld outside!  
And this great easy recipe 
that uses few ingredients 
is perfect for the 'curled-up-in-quilt' weather. 
Simply toss it in the pot and forget about it. 
I prefer it over a bed of steamed rice 
but it's equally good over mashed potatoes.
1 Can Cream of Chicken Soup
2 Cups Water

Instructions
  1. Mix together Dry chicken gravy mix,
    Cream of Chicken Soup and water.
  2. Add Chicken Breasts to crock-pot.
  3. Pour Gravy/Soup liquid over chicken breasts.
  4. Cover and cook on low for 5 hours.
  5. Shred chicken with a fork.
  6. Serve over rice, noodles or mashed potatoes.

  7. [Season to your likin', of course.  About half-way through cooking process, I usually add minced garlic, black pepper, and, as with most of my crock pot stews, I add curry!]


 _____________________________________________
December, 2013 
Creamed Kale Gratin
Prep Time: 30 min. / Total Time: 1 hr. 30 min.



I love Kale and buy it almost weekly - so healthy for us!
And I'm so grateful to my Aunt & Uncle who share it
fresh out of their garden!
I'm always looking for new ways to do kale -
my favorite way is to steam it,
and then toss it with a little balsamic vinegar;
I also love making Kale chips.
I took this dish to our extended family Christmas -
it was quite yummy!

4   Bunches Kale (about 1 3/4 pounds),
     washed and thick stems removed

 1 1/2 Large Vidalia Onions, thinly sliced

 6  Tablespoons Butter

 1 1/4  Teaspoons Salt

 3/4 Teaspoon Fresh Ground Pepper

 5  Teaspoons All-Purpose Flour

 1/3  Cup White Wine

 1 1/2 Cups Heavy Cream

 1  Cup Milk

 3/4  Teaspoon Lemon Zest

 1/2  Teaspoon Ground Nutmeg

 1/4  Teaspoon Cayenne Pepper

 2  Cups Grated Parmesan Cheese (about 8 ounces)

 A.  In a 3 quart pot over high heat, bring 2 1/2 quarts water to a boil. Working in 2 batches, blanch kale for 30 seconds. Transfer each batch to a colander and let drain until cool. Squeeze kale to remove excess water, then chop roughly and reserve.

 B. Preheat oven to 350 degrees. Meanwhile, in a large skillet over medium heat, cook onions, butter, 1/2 teaspoon salt, and freshly ground pepper, stirring frequently, until onions are soft and caramelized, about 25 minutes. Add flour and stir. Add wine and bring to a simmer.  Add cream, milk, zest, nutmeg, and cayenne, and simmer for 2 more minutes.  Add 1 1/2 cups cheese, reserved kale, and remaining salt, and stir to combine.

C. Pour kale mixture into a 2 1/2 quart baking dish and sprinkle on remaining cheese.  Bake until bubbling and brown, 45 to 50 minutes.  Serve immediately.

______________

Terry’s “Good Living” Guide:

Body:
Avoid the 3 PsBsSs
Processed Foods, Phthalates, Plastics
Sedentary activities, Sugars, Salt;  
Beef, Butter, Breads
Trust me,
you’ll be feeling better in no time!

Mind & Spirit:
Avoid the 3 F’s
False Prophets on Talk Radio,
FOX News, Facebook.
Manufactured in these mediums are
misinformation, fear, anger and hate!

JOIN ME IN ENSURING AN EDUCATED CITIZENRY!

Join me in ensuring an educated citizenry!
BECOME A SUSTAINING MEMBER TODAY!

JOIN ME IN ENSURING AN EDUCATED CITIZENRY!

Join me in ensuring an educated citizenry!
BECOME A SUSTAINING MEMBER TODAY!

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