Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch!

    Nia: Thurs at 9 am

    Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:30 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

    I am also available for private Nia / yoga / Personal Training!

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • My Bloggey Past

  • ******

    Chose a month above to visit archives, or click below to visit a page.

Posts Tagged ‘Collard Greens’

Quick Collard Greens And Carrots

Posted by terrepruitt on March 26, 2015

I just looked up collard greens on my blog.  I know I have blogged about them before.  Turns out I blogged about them for the first time in March four years ago.  I had been in the store and just decided to buy some.  I decided to try them.  So back in 2011, I cooked them and I liked them ok.  I said in my post that since they seemed ok I could try making them in other ways.  Well, no, not so much.  I have tried them other ways and I just don’t like them.  My husband loves them.  I cook them planning on eating them, then I suffer though eating a small portion.  Yes, I can eat them because they are good for me, but I don’t think they give me such outstanding nutrition that I should have to “suffer” through them, especially when they are something that my husband enjoys so much.  The past time before tonight that I made them I decide to just make them for him and I would make myself a salad.  So I still eat my veggies, but basically the ones I eat all the time.  Tonight I decided, again, I would make them for him and make myself a salad.  Then it occurred to me, if I am making them just for him to eat, I might as well throw in some carrots.  I don’t like cooked carrots, but he does.  So, I cooked a bunch of collard greens and he said he liked them.  I didn’t cook them for hours with a ham hock.  But what I did was fast and easy and edible . . . to one that likes collard greens!
______________________________
Dance Exercise, Nia, Nia in the City of San Jose,  Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYoCollard Greens and Carrots

3 tablespoons olive oil
1/4 of a large onion, chopped
a bunch of collard greens, chopped
salt
1/4 of a cup of carrots – THICK match stick cuts
a tablespoon of Better Than Bouillon
1/4 cup hot water
1 heaping teaspoon of chopped garlic

In a large pan, heat the oil.  Then put in the chopped onion.  Heat the onion until it is translucent, or, if you are like me until it starts to caramelize a bit . . . . you decide on the flavor you are after.  After the onion is the way you want it, add the chopped collard greens to the pan.  Let them cook for a minute on medium, then sprinkle with a little (just a little) salt.  While the collard greens are cooking add the Better Than Bouillon to the 1/4 cup hot water and mix it up.  Add the carrots to the pan.  After about 10 minutes on medium heat, add the liquid bouillon to the pan, if it is not dissolved push the greens to one side of the pan and add the liquid directly to the pan so the heat help melt the bouillon.  Then mix it all together.  Add the garlic.  Then cook until the collard greens are to your liking.  I don’t cook them until they lose all their bright green color.  But if you like them that way – do that.

_______________________

I probably will add more carrots next time, but I basically used what we had.  I had almost forgot we had the collard greens because they came in our produce box.  So I hadn’t planned ahead on how to cook them.  But, as I have said many times before, I am fortunate my husband likes a lot of things so sometimes when I throw stuff together he is ok with it.  It seems like he really likes collard greens so he might just eat them any way I cook ’em.  Not me.

I still have not tried the recipe that Chef Dwight gave us in my comments.  One of these days, Dwight!  Do go to my first post My Experiment with Collard Greens and read the comments for a Southern Recipe for collard greens.

I will just keep cooking them for my hubby!

 

Posted in "Recipes", Food | Tagged: , , , , , , | Leave a Comment »

Leftover Rainbow Chard To The Rescue

Posted by terrepruitt on October 25, 2014

You might know from reading my posts that 1) I teach Nia in the morning and yoga in the evening on Thursdays  2)  On Thursdays I like to have dinner at the point of readiness at which it will only take a 20 minutes tops for me to have dinner on the table  3)  I cook a lot of ground turkey and use the same flavors/spices.  So, I was so excited that on Sunday I thought ahead to what I would cook on Thursday.  I found a recipe in my “Recipes I really want to try” folder.  Artichoke hearts are not something I think of using because I didn’t always like them.  The recipe I decided to try had them in it.  I was very focused on the artichoke hearts.  My plan kind of consisted of the fact that by the time I went shopping on Thursday we would need A LOT of things.  The weekend before we had been out of town so I let the fridge get rather empty.  So this trip I was going to be grabbing some staples.  I had added a few things to my list as I thought of them.  I was focused on the artichoke hearts, that DIFFERENT flavor.  The recipe I chose was a chicken recipe and when I glanced at it when scribbling out my list I thought the chicken was shredded.  My idea was to check the recipe again before I shopped on Thursday to see if it was or not.  If it was I could have used chicken I had, if not, I needed to buy some.  I got busy and didn’t check the recipe again and I just decided I could buy the chicken and use it if I needed it or save it if I didn’t.  Something came up Thursday morning after my Nia class so I arrived home after shopping later than I planned.  After putting away the groceries and having some food, I looked at the recipe – the SPINACH and Artichoke Chicken recipe.  I hadn’t bought spinach.  I hadn’t even put it on the list.  (EYE ROLL!)

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCASo click here for the recipe I was going to make.  The recipe I ended up making is below.  Just some slight adjustments. (Be sure to visit Dinner of Herbs for more yummy recipes!)

When I was putting away the groceries I noticed I had a container of “fresh” baby spinach that needed to be used.  There was about a handful of nice looking leaves.  I had also noticed we had our leftover Rainbow Chard.  I had cooked the Rainbow Chard as I usually do with onions and garlic and salt in some olive oil.  I had even added a bit of Worcestershire sauce to help over power the “green” taste.  So the chard was tasty.  I was just concerned that it would get too cooked after baking for 25 minutes.  But . . . I didn’t have the time nor the desire to go out to get spinach.  I needed to use up the chard anyway so . . . why not?

Also, the store I was at did not have the usual brand of chicken breast so I bought some that I have never seen.  They were quite large.

So below is what I ended up making.  I thought to take a few pictures while I was making it, but after I got home from class and was in get-it-on-the-table mode I forgot to take pictures of it cooked.  It was good.  I will be making it again . . . . next time with spinach and then who knows.  It seems any green you would cook would work.

__________________________________________________

Chicken With Spinach, Rainbow Chard, and Artichoke Hearts

4 boneless, skinless chicken breasts, butterflied
garlic salt
handful of baby spinach, chopped
1.5 cups of cooked Rainbow Chard
2 6.5 oz jars of artichoke hearts, drained (save a little for the pan)*, and chopped
1/8 C sliced almonds**
2 oz Neufchâtel cheese
2-3 tbsp Parmesan cheese
Garlic powder
Onion powder

Preheat oven to 375° F.  Sprinkle garlic salt on both sides of each chicken breast.  In a large bowl mix the spinach, chard, artichoke hearts, almonds, Parmesan cheese, and powders.  Use two utensils to cut the Neufchatel cheese into the mixture.  Put the chicken in a 9X13 glass casserole dish.  Spoon the filling onto one side of each of the butterflied chicken breasts, then fold over.  Spoon any remaining filling onto each folded chicken breast, if you have enough put it all around.  Bake for at least 20 minutes . . . until chicken is cooked to your liking.

*I poured a little bit of the artichoke marinade on the chicken.
**Next time I am going to add more AND sprinkle some on top!

__________________________________________________

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAThe chicken breast I used were so huge, I actually had to cook them for 40 minutes.  PLUS, I left them in the oven with it turned off for an additional 10 minutes while I prepared our plates with the rice I served.  I don’t think that the chicken I normally buy would require 40 minutes.

Neufchâtel is like cream cheese in that it has the same consistency, so it just didn’t stir into the other ingredients.  I had to “cut it in” with two utensils.  Basically you want to make sure there are no clumps of cheese.

The store I was at had only ONE brand of Neufchâtel cheese and I don’t know how authentic it is because it tastes just like cream cheese to me.  Perhaps on my next go at this recipe I will find a brand that I feel is more authentic.  I will do some research.

Sounds yummy, huh?  Don’t you think any green that you would cook would work?  If you make it with another green (kale, collard greens, etc) let me know.  Go wild!

 

 

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , , , | 4 Comments »

Kale – Sounds As If It Should Be A Superfood

Posted by terrepruitt on January 19, 2012

After a I teach Nia I am sweaty and going from a somewhat warm studio to the cold when you are wet is not fun. After Nia class yesterday I was so cold I just wanted to go straight home, but I had one stop to make in Willow Glen. But after that I had planned on jumping on the freeway and going straight home. Sometimes getting off the freeway at our exit is difficult. The most direct route requires one to go from the exit ramp across three to four lanes of a sometimes busy street. Most of the time I can safely move across to the turn lane, but every once in a while it is too trafficky and I don’t believe I should stop the people behind me on the ramp NOR the people driving on the street I am going to cross just because I want to make a left hand turn. I don’t believe in endangering others to make it easier on myself. So sometimes I just stay in the most right lane and drive through the light instead of turning left. Then I take a round about way home. But I get there just the same and I don’t stress other drivers or myself. Well, this happened yesterday when I was freezing and just wanted to get home. As I was deciding on my round about way home I realized I might as well just go to the grocery store since I was on that road already. We could always use fresh veggies so I decided to get some.

Nia teacher, dance exercise, Nia class, Nia, San Jose Nia, Nia San JoseWhile I was in the store a woman started talking to me about eggplant. She said it was too difficult to cook so when her neighbors gives it to her she just throws it away. For on brief moment I considered asking her if I could give her my phone number and she could call me and I would take it! Then we started talking about some of the other vegetables that were in the same area. She was saying collard greens are good for you. I told her that my husband loves them. She asked me how I cooked them and I told her I sautéed them. She said she fried them, the same as the eggplant. While we were talking I noticed the Kale. I always forget about kale. I was happy that we were talking and it allowed me to focus for a moment on the kale. I bought some.

Kale is part of the cabbage family. It is just leaves. Kale is part of the family of vegetables that are called cruciferous vegetables. Some other cruciferous vegetables are broccoli, collard greens, cabbage, brussels sprouts, and cauliflower.

You know how I don’t understand plant species and families and all that. But more and more research is providing information that these types of vegetables are very good for us in regards to nutrients we need.

As much as we all know to take the governmental daily values with a grain of salt, a cup of kale has over 1300% of the daily value of vitamin K, over 350% of vitamin A, and over 80% of vitamin C. It also contains calcium and beta carotene. Research has shown that kale is rich in antioxidant, is an anti-inflammatory, and has properties that are thought to be of the anti-cancer nature. Steamed kale is thought to have cholesterol-lowering benefits.

According to Wiki: Kale freezes well and actually tastes sweeter and more flavourful after being exposed to a frost. I, myself, am going to try to make the oh-so-talked-about-you-have-probably-heard-about-them kale chips. In fact I could swear that one of you — one of you that I read your blog — posted about kale chips, but I can’t remember who. I went looking but I couldn’t find the post.

Anyway . . . do you eat kale? If you do how do you eat it? I am going to go experiment right now!

Posted in Vegetables | Tagged: , , , , , , , , , , , , , , | 7 Comments »

Experimental Soup

Posted by terrepruitt on April 9, 2011

On the way to teach my Los Gatos Nia Class on Friday I thought that I would be making soup on a warm day.  By the time Nia class was over it was getting cloudy.  I was thinking it might turn into a good day for soup.  I was going to attempt the Green Garlic Spinach Soup.  On the way to class I decided to shop at the store somewhat on the way home from the fitness place.  I had never been there and was hopeful they would have green garlic.  Since it looks like a scallion I was thinking that I had seen it in stores before and I just didn’t know what it was.  Well, some of the produce at the store was less than desirable.  I passed on the collard greens and I couldn’t find the green garlic.  I had my mind made up that I was going to make soup using my emulsion blender.  I decided that I would make baby bok choy and spinach soup.  I am going to share about the soup making process and issues in this post.  My next post (Tuesday) will be the “recipe”.

I bought the basic ingredients I would use.  By the time I left the store it was cold and cloudy.  Perfect day for soup. When I got home I decided to get out the blender to figure out what blade to use and to wash the blade.  I neglected to look at the blade my friend used.  In looking at the instructions I was thinking “blade C” would be the right blade.

Since I’ve never cooked bok choy before and I didn’t really know if it would work, I decided to sauté the bottom portion of the stalk and save the leafy part to add to the soup at the same time as the spinach. I sautéed the veggies.  When I finally added the broth I was thinking this soup was going to be pretty flavorless so I added some of a beer that was open in the fridge.  It was a Hefeweizen.  So it was going to add some heartiness.  I also put in a dash or two of teryiaki.  I let it boil then added the leafy part of the bok choy and the spinach.  I thought my friend had just let it cook long enough to wilt it.

Oh, I didn’t yet mention that I don’t have a stock pot.  Maybe some of you know where this is going.  🙂

The instructions for the blender said that when you use blade C use it in a chopping motion.  Ok.  So I stuck the blender in the pot with one little pulse I thought, “Hmmm . . . . I should cover this.”  With the next “whrrrrr”, I thanked God because I was going to heat some bread in the oven on foil but decided not to and I think that having the piece of foil out already is what kind of made me think to use it.  Even with the foil it made a mess.  I used blade C but it wasn’t getting creamy.  So I added some cream cheese.  Not part of the original soup plan.  I tried blending again.  Still not creamy, I added the rest of the spinach. Still not as creamy as my friend’s soup.

I decided to use a different blade.  Blade B.  I put it on and put the blender in the pot and it did absolutely nothing.  So I decided to go back to blade C.  Now mind you, I was very careful to unplug the blender, and detach the stick from the motor.  So I walk over to the place where I have to blade removal tool and there is no blade.  Well, no wonder it wasn’t doing anything!  So I fished the blade out of the soup.  I put it back on and it still didn’t do anything. So I was going to change back to blade C and guess what?  Blade B was back in the soup.

I tried blade C again.  By now, I am using a portion of a lid and foil (I have this half metal half plastic lid and the plastic always falls out leaving the metal “rim” — so I was using that to help keep the mess down).  There was still green soup dripped all over the sides of the pot and all over the burner.  So I decided to use yet a different blade, the Raw Meat blade.

I never really got ALL the secondary spinach chopped up clean and the soup never got creamy.  But my hubby said over and over again it was good.  He said it was a keeper.  The next day (today) he was still talking about it and said I had to post the recipe on my blog.  I thought that those of you that make soup and those of you that use an immersion blender would enjoy hearing about how I made soup a mess by not using a stock pot or the correct blade.

Do you know which blade I should be using to blend the veggies and have it come out creamy?  Also, tell me how to use the blender.  Do I move it around like a hand mixer or set it at the bottom of the pot, then blend, then pick it up and set it back down, etc.?

Posted in Just stuff, Misc | Tagged: , , , , , , , , , , , , , , , , | 8 Comments »

My Experiment with Collard Greens

Posted by terrepruitt on March 3, 2011

I always hear about collard greens and how nutritious they are.  I was in the store the other day shopping after my Nia class.  I always feel energetic after Nia.  Sometimes even a little adventuresome, so I decided to buy some collard greens.  I was hoping I could cook some mushrooms and throw the greens in and let them steam a little bit.  I looked up how to cook collard greens and what I found was boil with ham hock.  Uh-oh.  The two things I read talked of cooking the bitter out or disguising it with bacon or ham.  I looked at the pictures of dull green soggy veggies piled on a plate and realized why I had never eaten collard greens.  Ewwww.  It looks like a soggy pile of spinach.

I decided to go ahead with my plan.  I minced a shallot and cooked the mushrooms.  I didn’t salt the mushrooms because I was thinking that I would need all the salt I could use on the collard greens AND I would need to sweat the greens.  Right as the mushrooms were done cooking I put a little butter in the pan, I was thinking this would help counter-act the bitter I had read about.

I put some wine in the pan.  I was thinking in addition to the salt sweat I was going to have to somewhat steam the greens because I had also read something about the greens being tough.  I put the greens in and put a spoonful of minced garlic on it.  Then salted it a bit.  They cooked much faster than I thought considering what a heart leaf it is.

So, my hubby was happy.  It tasted like the mushrooms I usually cook or like all the other veggies except there was a slight sourness to it.  So, now that I know they don’t taste horrible and they can be cooked and enjoyed without boiling them with  ham hock, I can step away from the normal flavoring and try other flavors.  Ones that will compliment the strong flavor of the leaf.

Do you cook collard greens?  Do you boil them with the ham hock?  How do you cook them?  Give me some ideas because I think I will be making them a lot more because it really made my husband happy.

Posted in "Recipes", Food, Vegetables | Tagged: , , , , , , , , , , , , , | 18 Comments »