Sauteed Kale and Shrimp

Threw this in a skillet while I was eating breakfast this morning to have some lean protein and greenery for lunch.  At first when I was eating lunch, my co-workers thought I was slacking because all they could see was pretzels, cheese, and an apple.  But then they saw my bowl of yum.  (This was the perfect precursor to my Ben and Jerry's fro yo treat since it's pushing 70 degrees in January...)

Sauteed Kale and Shrimp
Ingredients
2 oz frozen shrimp (thawed under running water)
3 stems of kale
1 tsp canola
1 T slivered almonds
1 T raisins
Hot sauce of choice; Garlic Powder; Salt Pepper.


Heat canola in skillet.  Add in kale, garlic, salt, pepper.  Saute a few minutes.  Add in shrimp.  Cook until pink.  Toss in raisins, almonds, and hot sauce.  Eat for lunch cold.

Lentil Hodge Podge

If you haven’t gathered, I am a busy girl.  Yesterday, I wanted lentils.  And I wanted them when I walked in the door.  I had a 30 minute window after work to change, eat, say hi to my roommate, and then leave for pilates and a date.  So, yesterday morning I threw some stuff in a crockpot.  And I let it simmer away for 9 hours.  I could have given myself more time, but I wanted to earn my tea and lavender lemon sugar cookie by walking to pilates.  Amazing how a 30 minute walk can become 20 minutes when it is "feels like a single-digit" cold.   (Not gonna lie, I selfishly set up dates at tea/wine bars next door to pilates.  Then I think about cookies all day.)

But back to the lentils.  Nothing like walking into the apartment to crockpot smells on a 17 degree evening so that I could enjoy a warm bowl of comfort.  This was a full meal in a bowl - vegetables; protein; and grain and delicious.  It wasn't all that photogenic, because it probably only needed 4 hours in the crock.  9 hours turned it into a delicious bowl of baby food mush.  But I swear, the key word there is delicious.    

Lentil Hodge Podge
Makes 8 - 1 cup servings
Ingredients
1 1/2 C lentils

1/2 C barley

1 package frozen block of spinach

1 can crushed tomatoes

1 can light coconut milk   

3 ish cups of broth of choice (I used frozen turkey stock from Thanksgiving)
1 cup of water (I was worried about leaving everything for 9 hours)

Miscellaneous Indian spices that I didn't measure: tumeric, curry, corriander, garlic powder, cumin, garam masala, salt and pepper

Directions
Put all of the things in crockpot on low.  9 hours for mushy deliciousness.  Less time for less mushy.  Delicious regardless, I'm certain.  

Acorn Squash Half with Chorizo and Potato Saute

I am super glad I cook for one.  I get to combine cravings like chorizo and hashbrowns in a pretty little vegetable bowl known as an acorn squash half.  I had chorizo in the freezer.  I bought a giant link at Whole Foods awhile ago because I wanted chorizo breakfast tacos.  Which were delish.  But I divided the chorizo link into thirds and froze the portions for a rainy day.  Turns out, today was that rainy day.  Made this before scurrying out for the evening.  (It's true.  Sometimes I say I'm busy and can't meet til later, simply because I want some me time in the kitchen.)  Anyways, so what do you get when you combine these three things?  Magic.  Or maybe just a delicious dinner.      

  

Acorn Squash Half with Chorizo and Potato Saute

Ingredients
1 small red potato
1/2 acorn squash
1/3 of a giant Chorizo link
1/2 tsp canola oil
salt, pepper, garlic powder

Directions

• Pull out your frozen portion of chorizo the day before to muse for a day about what you wanna do with it.  So it's nice and defrosted by the time you have this craving.
• Shred potato with a cheese grater.  Leave the skin on.   
• Cut acorn squash in half.  Put half in a ziplock for a rainy day.  Put other half cut side down with a smidge of water microwaving in 2 minute intervals until a fork pierces the squash. 
• Meanwhile, back on the stovetop, heat a skillet to medium heat.  Put canola oil in pan and heat.  Add potato and chorizo. Add salt and pepper and garlic powder.  (You know how much you like.)  Cook for ~ 5 minutes. 
• When everything is done, put chorizo and potato in squash.  
• Voila.  Chow down.  Add more salt, pepper, and garlic powder if necessary.  It looks weird, but trust me - yum.