Mac ‘n’ Cheese with Kale and Shitake Mushrooms December 27, 2011
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Jamie says: I’ve been enjoying the food souvenirs from our family vacations. A bottle of white wine from our trip to San Francisco last year and a couple boxes of pasta from the Italy trip this year went into this dinner…
Gooey cheesiness, crispy kale, and tender shitake mushrooms…yum! The spiral pasta did a good job of holding the cheese, too. I scraped the pan clean on this one!
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Mac 'n' cheese isn't just for kids....
Mac ‘n’ Cheese with Kale and Shitake Mushrooms
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Ingredients:
- ~4 cups water
- ~3 cups fusilli pasta (ours was from our trip to Italy- Verrigni fusilloro)
- 1 can cream of mushroom soup (Campbell’s Healthy Request)
- 1 tsp deli mustard (Ba-Tampte)
- 1/2 cup fat free milk (Smart Balance fat free milk and omega-3s)
- 1/8 tsp freshly ground pepper
- 1 1/2 cups shredded part-skim mozzarella cheese (Publix), divided
- 16 oz kale greens (Glory Foods)
- 2 Tbsp grapeseed oil
- dash sea salt
- 3.5 oz shitake mushrooms (Publix)
- 2 Tbsp white wine (ours was from our trip to San Francisco, CA- Captain’s Reserve, Napa Valley from Rubicon Estate)
- dash salt
Directions:
- Preheat oven to 400°F.
- In a medium-large pot on high heat, bring water to a boil. Add pasta. Cook according to box, about 9 minutes. Drain pasta.
- In a casserole dish, combine cream of mushroom soup, mustard, milk, freshly ground pepper, 1 1/4 cup shredded mozzarella cheese and cooked pasta. Stir.
- In a large metal baking dish, add kale. (Use a paper towel to soak up any water, if needed.) Drizzle with grape seed oil and sea salt. Mix.
- Quickly rinse mushrooms. Pat dry. Place in a small saute pan on medium-low heat. Pour white wine on top. Place a lid on top of pan and cook for about 12 minutes or until soft and wine has cooked off.
- Place mac and cheese and kale in oven for 20 minutes. Sprinkle remaining 1/4 cup shredded cheese on top of macaroni.
- In individual serving bowls, layer mac and cheese, baked kale, and mushrooms. Add a dash of salt and pepper to taste. Enjoy!
Serves: 3
- Nutrition note: Mac and cheese doesn’t only have to be for the young-ins. Make it a healthy dinner everyone can enjoy by using low fat cheese and adding some tasty cooked veggies.
I got a terrific kale recipe from Christy Morgan’s book, Blissful Bites (buy on Amazon), that I wanted to try. Christy, also known as The Blissful Chef, is a graduate of The Natural Epicurean Academy of Culinary Arts (my soon-to-be-culinary school) and I sampled this dish at the Texas Vegetarian Chili Cookoff in 2011. I bought her book at a recent open house for The Natural Epicurean, and was looking forward to trying this recipe in particular.
Below: Start with a bunch of kale, torn in small pieces.
Below: Soak some dried tomatoes in water for 10 minutes.
Below: I added some nutritional yeast, apple cider vinegar, and soy sauce.
Below: After chilling for 15 minutes, the flavors were melded nicely.
Nutrition Information
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Kale is loaded with vitamins C, K, and A. It’s also a good course of calcium, potassium, and manganese. Kale scores a perfect 1000 (at least, cooked kale does) on Joel Fuhrman M.D.’s Eat for Health Aggregate Nutrient Density Index (ANDI) scale. Dr. Furhman, in his excellent books on eating for optimal health, includes vitamins, minerals, and micronutrients in his ANDI calculations. The ANDI score factors in a food’s antioxidant capabilities, which is a measure of how protective the food can be against inflammation in the body, which is known to lead to numerous negative health outcomes.
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Props to Christy Morgan for her excellent, health promoting recipe! Cool, crisp, “cheesy” because of the nutritional yeast, a bit of healthy fats from the avocado, and loads of nutrients from the kale, this is a salad that is nourishing and filling.