I made this delicious dish, Braised Collard Greens on Polenta, on Monday night and on Tuesday ate the leftovers. This is a pretty big deal because I’m not really a leftover eating kind of girl, but I’m trying to change my ways.
Quick and Easy Collard Polenta Spaghetti
- left over Braised Collard Greens on Polenta
- spaghetti sauce
- 1 tbsp butter
- parmesan cheese
- Melt butter in a bot and add leftover collards & polenta.
- Mash together and heat on medium for about 5 minutes.
- Serve with a topping of spaghetti sauce & parmesan cheese.
I’ve retired Monday Munchies. It was a great idea, but honestly, trying to post 1 recipe that I’ve made a week is way too difficult. So I’ve changed the Category to Recipes and you can find the ones I’ve posted so far HERE.
Recipes that I’ve created myself will be titled “Carly-Anne’s whatever I made” and I’ll specify if I’m making a recipe from someone else (and will link/credit as appropriate).
I’ll be posting in this section more frequently so stayed tuned!
Have a yummy week 🙂
On Monday night after we received our Front Door Organics delivery I decided to make Collard Greens for the firs time ever. FDO always sends you recipes on the back of your invoice, so we tried out their Braised Collard Greens on Polenta. I’ve also never made Polenta before so it was entirely a brand new dish for me to make and eat.
I made 2 versions, one with chicken for Jason and the other with a poached egg for me.
Check out the Front Door Organics recipe section for more delicious meals and see below for Directions.
- 1 bunch collard greens
- 2 cloves garlic
- 1 yellow onion, halved and diced
- 1 cup cornmeal (Polenta)
- 1 tsp paprika
- 4 cups water
- 1 tbsp olive oil
- salt & pepper to taste
- Optional finishes for the polenta: grated Parmesan cheese, 1 Tbsp butter or olive oil.
- Serve this topped with a poached or fried egg; or with slices of pan-fried sausage (we love Field Gate Organics Hot & Honey Garlic sausages and either would work very well with this dish).
- Wash the collards and remove the thick stem; stack and roll the leaves and cut into half inch wide ribbons, then roughly chop the ribbons so they are short pieces.
- Heat a fry pan with the olive oil and garlic over medium heat, sweat the onions for a few minutes then add the collard greens. Add about half cup of liquid (water or stock or tinned tomatoes, whatever you like), season with salt and pepper, cover and reduce the heat. Allow the greens to braise gently for about 45 minutes, stir occasionally and add more liquid if they start sticking.
- Meanwhile, set the polenta on to cook, bring the water to a boil over medium-high heat in a large pot. Add a teaspoon of salt. Once the water is boiling, gently whisk in the polenta, and continue to whisk until it has thickened. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn’t settle back on the bottom of the pan when you stop stirring. Cover the polenta and continue cooking. Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. Cook for about 30 minutes.
- **If you’re serving this topped with egg or sausages, prepare them while the greens and polenta finish cooking.
- Before serving the polenta, add any of the optional finishes and add the paprika to the greens. Serve the greens over the polenta, then add the egg or sliced sausage. Finish with a good grinding of black pepper.
**We served it with a baked chicken breast, seasoned with Montreal Chicken Spice
On Saturday night I stayed in baking and eating goodies by the fire. Kind of perfect for a nice Fall evening. I made an apple pie and thought I’d share the recipe since Kristin and Jason like it so much 🙂
I get my recipe inspiration from cookbooks and from a great site called AllRecipes and I’ve started to add my recipes there as well.
Carly-Anne’s Apple Pie
- 1/2 cup butter
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 pinch sea salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/4 cup water
- 2 pie shells (pie crust recipe to come)
- 6-8 cups apples
- Preheat oven to 425 degrees F (220 degrees C)
- Peel, core and chop apples. Put into large bowl
- In a saucepan melt butter and stir in water brown sugar, white sugar, salt & spices. Bring to a boil and stir constantly to dissolve
- Fold sauce into apples making sure they are well coated
- Add mixture to pie shell and cover with top shell. Seal sides of shell using a fork and cut vent holes in top
- Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F and bake for 20 more minutes
- Serve with whipped cream or french vanilla ice cream
Last weekend Kristin, Kyle Jason & I had a family trip to the Leslieville Farmers Market. We got lots of fresh, local produce, eggs, a baguette and a tasty gluten free peanut butter nanaimo bar. I was pretty excited to get home and start cooking.
I turned this mix of fruit & vegetables into a delicious soup (veggie & meatatarian versions) and jam!
You may have seen on my Twitter feed at the beginning of August I won a Bernardin Home Canning Starter Kit from Now Magazine. I finally picked it up at the end of August and with my trip to the farmer’s market I was finally ready to test my jamming skills.
The boys favourite joke this week… “Do you know the difference between jam and jelly?”
Please note that I used 2 small jars (= to 1 large mason jar) for this jam.
STRAWBERRY BLUEBERRY JAM
- 1 qt strawberries
- 1 qt blueberries
- 1/4 bag of pectin
- 1/2 cup white sugar
- Cut stems off strawberries and mash them with a potato masher
- Make sure all stems are removed and mash blueberries
- Add berry mix to stainless steel pot
- Stir in sugar & pectin and bring to a boil.
- Cook on high heat for 10 minutes
- Follow directions for home canning starter kit
- Wash & clean jars
- Submerge glass jar in Canner (or large pot)
- Boil for 10 minutes
- Heat lid in hot water for 2 minutes – NOT BOILING
- Empty water out of glass jar
- Add jam to glass jar = about 1/4″ from top of jar
- Put on lid
- Submerge in Canner (or large pot)
- Repeat per jar
- Boil on high for 10 minutes
- Remove from water and cool for 24 hours – keep jar steady, do not shake
- With the leftover jam mixture I made Sundaes for Jason and I. SOOO GOOD
I love making jam and it is so good on toast, pancakes, crackers or ice cream. I’ve got some grapes leftover and am going to make some grape jelly this week!