I discovered the ocean vegetable, Nori, in the health food store a couple of weeks ago, and it’s delicious. It’s the same seaweed used in Sushi, so I suppose if you don’t like Sushi or California rolls, you may decide to pass this one up. Since discovering it, I’ve been using Nori to toast and fill for yummy wraps. They’re fast, delicious, and really nutritious. You can fill it with whatever you choose; I opted for some of my favorite veggies: peppers, onions, spinach, and avocado. I’m sure adding a grain, like rice or quinoa, would taste perfect, too.

servings: 2 burritos            prep time: 5 min.        cook time: 10 min.

  • 1 red bell pepper, sliced or diced
  • 1/2 – 1 onion, sliced or diced
  • 3-4 handfuls of spinach, cut off stems
  • 1 avocado,  cubed
  • 1-2 Tbsp. of olive oil, coconut oil, or butter
  • 2 sheets of Nori

Warm the oil or butter over medium heat. Add onion and pepper, and saute until they are tender. Add spinach, and saute until it turns a bright green color. Meanwhile, turn another burner to HIGH. Using tongs, roast both sides of the Nori over the burner (about 3″), until it turns a bright green color. Fill both sheets with the sauteed veggies. Add the avocado. Salt and pepper to taste.

TIP: If your avocado isn’t quite ripe enough, you can dice it and throw it in the saute (after the spinach). This meal is wonderful with blue corn chips and fresh fruit.

This is a Rachael Ray meal, altered a tad. She called for broccoli rabe. I couldn’t find it, so I used a mixture of kale and spinach. Kristen and I made this together, so we doubled the recipe and made a veggie loaf and two veggie/turkey sausage loaves: they were scrumptious. My recommendations for the veggie loaf: don’t use the big parts of the kale stem, and mix in the shredded cheese with the veggies.

servings: 4-6 people      prep time: 15 min.  cook time: 20 ish

stromboli

  • 1 large loaf of semolina bread (about a foot long)
  • 1 bundle of kale, washed and cut into 3-4″ pieces (don’t use the big parts of the stem)
  • 1 bunch of spinach, washed and cut (unless you’re not using baby spinach)
  • 1 pound of sweet or hot sausage (we used turkey), de-skinned
  • 3-4 garlic cloves, chopped
  • 1 cup Parmigiano-Reggiano cheese, shredded
  • 2 cups Provolone cheese, shredded
  • 8 thin slices of fresh Mozzarella cheese
  • 3 Tbsp of extra-virgin olive oil
  • your favorite red sauce for dipping
  • salt and pepper

Preheat oven to 375 degrees. Cutting lengthwise, remove the top of the loaf of bread and scoop out the insides. Keep the “lid.”

Bring about 2″ of salted water to a boil in a deep skillet over high heat. Add the kale in stages until it wilts down. Simmer 5 minutes. Then add the spinach, since it takes less time to wilt.

USING MEAT: Drain the greens, then shock in cold water, and set aside. Heat the olive oil in a pan over medium to medium-high heat. Add sausage, and break it up into small pieces as it browns. Add the garlic, and cook 2 minutes. Add the greens and heat through. Season with salt and pepper to taste. Fill the hollowed loaf with the meat/green mixture. Top with the shredded cheeses, then top off with the mozzarella. Replace the “lid.” Wrap the loaf in foil, and bake it for about 12-15 minutes. Cut into thick pieces and serve with red dipping sauce.

NO MEAT: Drain the greens. In a separate bowl, mix together greens, garlic, and both shredded cheeses. Fill the empty loaf with the mixture, and top with the mozzarella. Put on the “lid.” Wrap in foil and bake for about 12-15 minutes. Cut into thick pieces and serve with red dipping sauce.

I have been snacking on this stuff for the last couple of days…and it is de-li-cious! I wish I would have discovered it when I was pregnant. So, I thought surely at least one of my many pregnant friends would enjoy trying this new treasure. (I’ve especially loved it with celery.)Make sure to get the raw, not roasted…more vitamins, and it’s better for you than peanut butter. But, at $10 a jar (!), it might as well be made of gold. Needless to say, I am not sharing it with the kids. They still get the pb.

For the last…well, a long time, I’ve wanted to create some way of organizing the random meals that I make, love, and then can’t seem to remember when I need them. And several of you have inquired about the meals I make here at the Douglass house. So, I thought by posting these “recipes,” I can organize myself and share them with you. And I’ll only post the ones that we like.

I had a delicious grilled portabella sandwich  in a restaraunt last month. It inspired me. I’m not sure it tasted the same, but I still enjoyed these. They are very substantive; serve half for the kids.

GRILLED PORTABELLA SANDWICHES

Serves 4 adults    Prep time: 10 min.   Cook Time: 15 min

grilled portabella

  • 4 Portabella Mushrooms, wash & remove stems
  • 1 onion, sliced
  • 4 whole grain buns
  • 4 slices of Swiss cheese
  • 1-2 garlic cloves, chopped, use to taste
  • butter
  • olive oil
  • salt & pepper

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Salt and pepper both sides of the mushroom and place on the grill. Grill both sides. Saute onion and garlic in olive oil until they’re soft. Open the buns and lay them out on a baking tray. (I used the Ezekiel bread buns which are pretty grainy tasting, so I buttered them before putting them in the oven.) Broil the buns until they’re toasted. Put a slice of cheese on the buns long enough to melt it. Add whatever condiments you like (Bethany: mayo, Mark: A1 sauce).