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By Debbie
I bunch Kale
1 red Onion, diced
2 tablespoons olive oil
6 eggs
1 cup milk
1 cup cheese, grated
1 9 inch pie crust
seasonings to taste
I bunch Kale
1 red Onion, diced
2 tablespoons olive oil
6 eggs
1 cup milk
1 cup cheese, grated
1 9 inch pie crust
seasonings to taste
1//4 inch ribbons. Save stalks to use later. Sauté with onion in the olive oil for about
10 minutes.
a fork and bake for 15 minutes. Remove from the oven and reduce temperature to In
the meantime, line a greased 9 inch pie dish with the pie crust. Prick the pastry with
350F.
Evenly distribute the Kale and onion mixture in the pie crust. Beat the eggs, milk and
grated cheese together. Add any seasonings you desire – pepper, oregano, thyme,
sage for example. Pour over the Kale mixture.
Cook in the center of the oven for approx 25 – 35 minutes. Insert a sharp knife in the
center to check that the egg is set. Remove and allow to cool 1 – 2 hours.
10 minutes.
a fork and bake for 15 minutes. Remove from the oven and reduce temperature to In
the meantime, line a greased 9 inch pie dish with the pie crust. Prick the pastry with
350F.
Evenly distribute the Kale and onion mixture in the pie crust. Beat the eggs, milk and
grated cheese together. Add any seasonings you desire – pepper, oregano, thyme,
sage for example. Pour over the Kale mixture.
Cook in the center of the oven for approx 25 – 35 minutes. Insert a sharp knife in the
center to check that the egg is set. Remove and allow to cool 1 – 2 hours.
Kale Quiche
Young Thai Coconut
of the highest sources of electrolytes
Click here for instructions how to open
Click here for instructions how to open
Every week Green Door members receive our e-newsletter which contains recipes for that
week's selection, articles of interest, and important announcements. Below is just a
sample of some of the recipes. Click here for this week's recipes.
week's selection, articles of interest, and important announcements. Below is just a
sample of some of the recipes. Click here for this week's recipes.
Orange Oatmeal
By Debbie
Ingredients
2 Oranges
1 cup oatmeal
1 cup water
1 tsp grated orange zest
Honey to taste
Method
Peel and cut one of the oranges into small chunks, saving the juice that seeps out
during cutting.
Grate about 1 tsp of zest from the second orange. Squeeze the juice from the orange
into a small pan.
Add the oatmeal, water, zest, orange chunks, and extra juice to the pan and heat gently
When oatmeal is lightly cooked, add honey to taste. Serve immediately.
Serves 1 – 2 people.
By Debbie
Ingredients
2 Oranges
1 cup oatmeal
1 cup water
1 tsp grated orange zest
Honey to taste
Method
Peel and cut one of the oranges into small chunks, saving the juice that seeps out
during cutting.
Grate about 1 tsp of zest from the second orange. Squeeze the juice from the orange
into a small pan.
Add the oatmeal, water, zest, orange chunks, and extra juice to the pan and heat gently
When oatmeal is lightly cooked, add honey to taste. Serve immediately.
Serves 1 – 2 people.
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HOW TO CLEAN AND PREPARE ARTICHOKES FOR COOKING
HOW TO CLEAN ARTICHOKES-ROMAN JEWISH STYLE
You will need:
Cold water, 2 Lemons, Artichokes
Have a large bowl at hand, containing cold water and the juice of two lemons with the four
halves of the rind (acidulated water).
Keep the artichokes in another bowl of cold water while you are working on them. Take one
artichoke at a time, drain it, and pull off and discard the smallest outer leaves.
Holding the artichoke with its bottom toward the little finger of your hand, tilt the top away from
you, and holding a small sharp knife tightly with your right hand, insert its tip, one leaf deep,
into the tender, lighter part of the leaves. Keeping your right hand steady, slowly rotate the
artichoke with your left hand so the bottom moves in a clockwise direction, and cut upward in a
spiral. The tough part of each leaf will fall off, while the tender edible part remains attached.
Peel the green layer off the bottom and stem, and then drop the trimmed artichoke into the
lemon juice until you are ready to cook. This operation requires some practice; you will know if
you have mastered this technique when the artichoke thus cleaned looks more or less like the
one you started with, only smaller and whiter. If you are not ready to use the artichokes
immediately after you have cleaned them, try to keep them completely submerged in lemon
water.
The beautiful artichoke blossom - plant is really a thistle.
HOW TO CLEAN ARTICHOKES-ROMAN JEWISH STYLE
You will need:
Cold water, 2 Lemons, Artichokes
Have a large bowl at hand, containing cold water and the juice of two lemons with the four
halves of the rind (acidulated water).
Keep the artichokes in another bowl of cold water while you are working on them. Take one
artichoke at a time, drain it, and pull off and discard the smallest outer leaves.
Holding the artichoke with its bottom toward the little finger of your hand, tilt the top away from
you, and holding a small sharp knife tightly with your right hand, insert its tip, one leaf deep,
into the tender, lighter part of the leaves. Keeping your right hand steady, slowly rotate the
artichoke with your left hand so the bottom moves in a clockwise direction, and cut upward in a
spiral. The tough part of each leaf will fall off, while the tender edible part remains attached.
Peel the green layer off the bottom and stem, and then drop the trimmed artichoke into the
lemon juice until you are ready to cook. This operation requires some practice; you will know if
you have mastered this technique when the artichoke thus cleaned looks more or less like the
one you started with, only smaller and whiter. If you are not ready to use the artichokes
immediately after you have cleaned them, try to keep them completely submerged in lemon
water.
The beautiful artichoke blossom - plant is really a thistle.