Noodle Soup with Cookin’ Greens Chopped Kale and White Beans*

2 Tbs. extra-virgin olive oil
3 medium carrots, peeled and chopped
1 medium red onion, chopped
1 cup broken (2- to 3-inch pieces) dried capellini pasta
2 quarts lower-salt chicken or Vegetable broth
250g or ½ bag of Cookin' Greens (Chopped Kale or Athlete's Mix)
One 15-oz. can cannellini beans, rinsed and drained (*beans not neend if you use Athlete's Mix as they are part of the blend)
3 Tbs. fresh lime juice; more to taste
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped fresh cilantro

Method: 

Heat 1 Tbs. of the oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until the onion is soft and just golden-brown, about 10 minutes. With a rubber spatula, scrape the vegetables into a medium bowl and set aside. If necessary, wipe the pot clean.

Heat the remaining 1 Tbs. oil in the pot over medium-high heat. Add the pasta and cook, stirring often, until dark golden-brown, 3 to 4 minutes. Add the broth and stir, scraping the bottom of the pot to release any stuck-on pasta. Add the carrots and onions, Cookin' Greens chopped kale or Athelete's Mix, beans (if using kale), lime juice, 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low and simmer until the kale, carrots, and pasta are tender, 8 to 10 minutes.

Remove the pot from the heat, stir in the cilantro and season to taste with lime juice, salt, and pepper before serving.

nutrition information (per serving):
Calories (kcal): 200; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1; Protein (g): 11; Monounsaturated Fat (g): 3; Carbohydrates (g): 29; Polyunsaturated Fat (g): 1; Sodium (mg): 230; Cholesterol (mg): 0; Fiber (g): 4;

From Fine Cooking 102 , pp. 106 / October 29, 2009

Cookin’ Greens Athlete’s Mix & Quinoa Chilli

Ingredients:

·         1 cup uncooked quinoa, rinsed –white, black, red  or blend them!

·         1 pound extra lean ground beef (or Yves Veggie Ground Round)

·         1 tablespoon olive oil
     1 Onion Chopped

·         4 cloves garlic, minced

·         1 jalapeno pepper, seeded and minced

·         1 tablespoon chilli powder

·         1 tablespoon ground cumin

·         1 (28 ounce) can crushed tomatoes

250g (1/2 bag) Athlete’s Mix which includes:

Collards, Kale, Spinach, Red Pepper, White Beans

1 (19 ounce) can drained red or black beans (optional as Cookin’ Greens has a bean)

·         1 teaspoon dried oregano leaves

·         1 teaspoon dried parsley

·         salt and ground black pepper to taste

·         1 cup frozen corn kernels

·         1/4 cup chopped fresh cilantro

·          

Directions

1.      Quinoa – Follow directions on packaging.

2.      If you bought bulk: Bring the quinoa and water to a boil in a saucepan over high heat.

3.      Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside.

4.      Heat a large skillet over medium-high heat and stir in the ground beef.

5.      Cook and stir until the beef is crumbly, evenly browned, and no longer pink.

6.      Drain and discard any excess grease; set beef aside.

7.      Heat the olive oil in a large pot over medium heat.

8.      Stir in the garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chilli powder and cumin; cook 1 minute more to release the flavour of the spices. Stir in tomatoes, black beans Add Athlete’s Mix (frozen or tempered), oregano, and parsley.

9.       Season to taste with salt and black pepper. Simmer until about 20 minutes.

Stir in the cooked quinoa, beef, and corn kernels.

Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.

Adapted and simplified: Source: allrecipes.com/Recipe/Quinoa-Chilli

PASTA WITH COOKIN’ GREENS ATHLETE’S MIX & BUTTERNUT SQUASH

Inspired by: http://megantempest.com/blog

 

(*This recipes works with all Cookin’ Greens products)

Serves 4-6

Ingredients:

2 tbsp extra virgin olive oil (or any veg oil of your choice)

1 tsp unsalted butter (optional)

1-2 med. sized garlic cloves or 1 tbsp pre-chopped garlic

2 shallots – finely chopped (or 1 medium sized yellow onion)

250 g (1/2 package) Cookin’ Greens –* Athlete’s Mix – Follow ‘Everyday Cookin’ Greens Recipe’ on back of package.

1 butternut squash – peeled, medium size diced or any size you like.

Pasta of your choice- filled, short or long (whole wheat pasta recommended or do 50/50 white/whole wheat

4 oz Low Sodium Vegetable Broth (or Chicken stock)

Dash of nutmeg (optional)

¼ tsp Sea Salt (or to taste)

¼ tsp ground black pepper  or to taste)

Romano or Parmesan Cheese (optional)

Method:

Roasted Butternut Squash: Wash, remove skin and fibrous center, then cut into small cubes. (You can also buy fresh frozen diced butternut squash or pre-cut from produce department). Spread the cubes out on an aluminum baking sheet. Drizzle with olive oil, sea salt and pepper over top. Use your hands to mix everything around and evenly coat the squash. Roast in a 400 degree oven for 10 minutes, flip them around with a spatula, then roast for another 10 minutes. 

Cookin’ Greens Athlete’s Mix (or any other CG product) –Follow the Everyday Cookin’ Greens Recipe found on the back of package or on our website. (you do have the option of not pre-seasoning your Cookin’ Greens – simply microwave or steam for a few minutes then toss into pasta.)
Pasta. Cook your selected pasta according to the package directions.
Sauce: In a medium size (deep) saucepan, over medium heat, heat olive oil, add shallot/onions, chopped garlic. Add butter. Sautee for about more 5 minutes. Add sea salt, pepper and grated nutmeg. Cook for another 1-2 minutes – put aside.

To serve: Toss the cooked, drained pasta directly in to the pan with the sauce. Then toss in the Cookin’ Greens Athlete’s Mix. Using tongs, mix and coat the pasta and Athlete’s Mix with sauce. On low, heat dish through for another 1-2 minutes. Add Romano /Parmesan Cheese. Portion out the mixture in to a bowls (or family style platter) then top with the roasted butternut squash. Season to taste. 

Serve and enjoy.

Other ingredient pairing for this dish:
Pine Nuts
Pitted Black Kalamta Olives (1/2’ed)
Sundried Tomatoes

Black Bean Burrito with Cookin’ Greens

Use canned beans and have dinner ready in 35 minutes. Freeze leftovers, if there are any…! Works with Athlete’s Mix, Designer’s Mix, Chopped Kale or Chopped Spinach

8 servings

Ingredients:

2 tbsp olive oil

3 large sized cloves garlic, minced

1 medium sized red onion, thinly sliced

2 cups Cookin’ Greens  - Any one of our products - best in our opinion …Athlete’s Mix –it does include a white bean for some contrast!

1/2 cup stock or water

1 red pepper, thinly sliced

1 cup mushrooms, thinly sliced

½ cup sun dried tomatoes, julienned

1 tbsp lime juice

¼ cup fresh cilantro, chopped

1 tbsp chili powder

1 tsp ground cumin and dried oregano

1 14oz can black beans

1cup corn kernels

8-10 inch flour tortillas

1 cup Montery Jack or Cheddar cheese, shredded

2 cups salsa of your choice

Method:

1. In a large skillet heat olive oil over medium heat. Add garlic and cook for 30 seconds.
2. Add red onion and cook for 5 minutes until softened.
3. Add any Cookin’ Greens  product of your choice - and 1/2 cup of stock or water. Sauté until soft, for 5 more minutes.
4. Add red pepper and mushrooms; continue cooking for another 5 minutes.
5. Meanwhile cover tomatoes with 1 cup boiling water , let sit 8 minutes .Drain and chop finely. Stir into sautéed vegetables with lime juice, cilantro, chili powder, cumin and oregano. Cook another 3 minutes. Stir in beans and corn and cook, stirring until heated through about 3 minutes.
6. In another skillet over medium heat: warm tortilla for 2 minutes, turning once.
7. Place ½ cup of filling down centre of tortilla, leaving 1 inch border at bottom and top. Sprinkle with 2 tbsp cheese. 1 tbsp salsa. Fold up bottom and top edges in. Fold sides over filling. Repeat with remaining tortillas and filling .Place on parchment lined paper baking sheet.
8. Add extra cheese and salsa over tortillas.
9. Bake in preheated 300F oven for 10 minutes. Enjoy!

Cookin’ Greens - Every day, any time of the day WRAP

Makes 1 wrap

Ingredients:

2 eggs

Pinch each salt and pepper

½ cups (120 mL) prepared/sautéed Everyday Cookin’ Greens (Kale, Rapini, Designer’s Mix or Athlete’s Mix)

*1 tbsp julienned sundried tomatoes in oil (optional)

2 tbsp (30 mL) shredded Cheddar Cheese (You can also use Mozzarella, Monterey Jack, Swiss, Feta or other favourite cheese)

1 large whole wheat tortilla

1 tbsp (15 mL) salsa

METHOD

1. In a small bowl, whisk eggs with salt and pepper.
2. In a medium non-stick pan heat ½ cup (120 ml) prepared Everyday Cookin’ Greens recipe as per the back of the package or recipe provided.
3. When the greens are almost heated through, make a well in the centre of the pan and add whisked eggs; move the eggs around with a spatula until almost cooked. (3-4 minutes) (*you can add 1 tbsp julienned sundried tomatoes in oil at this point -optional)
4. Mix the eggs together gently with sautéed greens until they are completely cooked but not dried out. Remove pan from the heat.
5. Place wrap on the counter and fill the centre with the egg/greens mixture leaving 1” space around the outside to prevent the filling from falling during the rolling process.
6. Top egg/greens mixture with 2 tbsp (30 mL) shredded cheese or choice.
7. Fold in the sides then roll the tortilla carefully over the filling making sure that everything is securely inside.

8.  Enjoy with your favourite salsa on the side

OPTIONAL: Place filled wrap back onto preheated sauté pan and heat for 1-2 minutes on each side over medium heat to brown and crisp the outside. Handle carefully when turning to prevent filling from falling out!

For sharing, cut wrap into 2-3 portions. Wraps also taste great with guacamole and sour cream on the side.

Cookin’ Greens Everyday Pasta Recipe

Approximately 3-4 servings

Ingredients:

½ cup (125 ml) small uncooked pasta/whole grain

2 tbsp (30 ml) olive oil

2 medium finely chopped garlic cloves

½ cup (125 ml) thinly sliced onion

¼ cup (50 ml) sundried tomatoes, thinly sliced

1 14oz (398 ml) canned chickpeas (or use dried and prepare according to package directions)

2 cups (200 g) Cookin’ Greens Kale, Rapini, Designer’s Mix or Athlete’s Mix

¼ cup (50 ml) grated parmesan cheese

METHOD:

1. Cook pasta /whole grains according to package instructions.
2. Heat oil in large frying pan.  Add garlic, stir for 30 seconds.
3. Add onion, stir for 3 minutes, medium heat.
4. Add tomatoes, chickpeas and Cookin’ Greens Kale, Rapini, Designer’s Mix or Athlete’s Mix.
5. Simmer for 5 minutes.
6. Add pasta and cheese.  Stir.  Cook for 3 minutes and serve.

**Recipe works with: any cut of pasta – long or short, ravioli, gnocchi, any whole wheat pasta or risotto. Try with whole Grains; quinoa, couscous, brown rice, millet, bulgar, spelt to name a few.