Tag Archives: RV

Beans and Greens – A New Twist

A New Way to Serve Beans & Greens

A New Way to Serve Beans & Greens

Heres a new way to create a Beans and Greens dish that is packed with protein. By adding an egg on top with some homemade salsa it becomes a healthy meal.

Yesterday my RV Park neighbor with a small garden gave me a bundle of fresh picked kale. He knew that I liked to put it in super-shakes. The bundle was much larger than I would ever use up in shakes. DH likes Beans and Greens but I didn’t have everything needed (including time) to make it.

I found the answer in this month’s Cooking Light Magazine. Peppered White Bean, Kale and Egg Stack. It took me a bit longer than the 30 minute total prep and cook time as published, but in the end it was worth it! This is a really tasty meatless dish that is packed with protein and fiber and could actually work for ANY meal. You will use multiple pieces of cookware and utensils, so be sure your counters are clear before you start.

The recipe calls for fresh Cilantro and Parsley. I rarely have fresh herbs on hand. They tend to be too expensive and go to waste before I could ever use them up.

TIP: Go to AMAZON.COM and get Litehouse FRESH Freeze Dried herbs for your pantry. These are not dried and crushed, but are fresh when rehydrated. Now I have the fresh herbs I need always on hand.

Another note: I took the time to read the recipe from beginning to end. That’s an important thing to do whenever you tackle something new. I realized that it made more sense to do Step 4 first.

Peppered White Bean, Kale and Egg Stack

INGREDIENTS:
1 (14.5-ounce) can Great Northern beans rinsed and drained
1/2 cup water
1/2 teaspoon grated lemon rind
3/8 teaspoon black pepper, divided
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 teaspoons olive oil, divided
5 cups chopped kale
1/2 teaspoon salt divided
2 tablespoons white vinegar
4 large eggs
1/4 cup chopped onion
2 teaspoons fresh lemon juice
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh flat-leaf parsley
1 plum tomato, seeded and finely chopped
1 garlic clove minced

DIRECTIONS:

  1. Combine beans and water in a saucepan; bring to a boil. Cook 4 minutes; remove from heat. Stir in rind, 1/8 teaspoon pepper, and cheese; coarsely mash.
  2. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add kale and 1/4 teaspoon salt. Cook 3 minutes or until kale wilts, stirring frequently. Remove kale from pan’ keep warm.
  3. Wipe Dutch oven clean with a paper towel; return pan to medium high heat. Add water to pan, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup. Gently pur eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using slotted spoon; place on a towel-lined plate.
  4. Combine remaining 1 teaspoon oil, 1/4 teaspoon pepper, 14 teaspoon salt, onion and remaining ingredients in a medium bowl.
  5. Divide bean mixture evenly among 4 plates. Top evenly with kale, eggs and tomato mixture.

Serves 4

Calories 264; Fat 10.5 g (sat. 3.2g, mono 4.1g, poly 1.6g); Protein 16g; Carb 28g; Fiber 9g; Sugars 2g

Recipe by Tiffany Vickers Davis as published in January/February 2016 Cooking Light Magazine

Lodge Grill / Griddle continued

As promised I will continue to brag about the Lodge LPGI3 Cast-Iron Reversible Grill/Griddle, 20-inch x 10.44-inch and demonstrate why I love it so much. As I said yesterday, it is easy to store and is always ready for use. Last night I had a nice lean ham steak to cook for dinner. In the back of the fridge was some leftover fresh pineapple that I had purchased for a different recipe. Why not? I heated up the grill, FLAT side up this time.

While the grill was preheating, I added just a very thin coat of Crisco. The grill does come pre-seasoned right out of the box and that very thin coat of shortening before and after cooking has turned my grill into a virtual non-stick miracle. Remember, I said VERY THIN coat; you want to season the grill and not fry the food.

Grilled Hamsteak & Pineapple

Grilled Ham Steak & Pineapple

I sprinkled a smidge of Ground Cloves on each side of the ham steak and placed it on one side of the grill positioning it directly over a burner.

I popped the Pineapple Chunks on the other side and let them brown, turning occasionally while the ham steak cooked.

I had a leftover Red Rice and Okra dish in the freezer that I heated as a side and we had a delicious dinner.

Dinner finished, it’s time to clean up. We ate on paper plates, so only a few pieces of silverware. Not all the Red Rice was eaten, so that went back into the fridge for lunch the next day. All that was left was to clean up was the grill, wash the utensils and put the stove-top covers back in place.

Cleaning the grill (especially the flat side) is quick and easy. I simple place HOT tap water on the grill and rub with the Lodge Brush.  Notice in the photo how the water bubbles up indicating a non-stick surface.

Clean up is a breeze

Clean up is a breeze

You can use a non-abrasive sponge too. I usually use both; the brush to clean and then the sponge to absorb the water.

Very Light Coat of Shortening

Very Light Coat of Shortening

I dry it with a paper towel and then add a VERY VERY thin coat of Crisco.

(Note: In a previous post I shared with you using your pastry mat to catch crumbs, etc. from falling through the cracks of your stove-top cover. I STILL do that. It fits over the grill and keeps crumbs, drips, etc. from accumulating on the grill surface. You don’t want liquid to find its way on the grill causing it to rust).

If I haven’t convinced you yet that this is a MUST HAVE, stay tuned for BREAKFAST. Eggs over easy and Sausage. If you are convinced, then just click the link below and order yours today.

 

 

RV KITCHEN TIP: Crumbs Through The Cracks

Stovetop Covers (101 of 1)

Cracks happen in ALL stove top covers.

Here it is, my first tip.  Many RV stove tops are covered to provide additional counter space.  Great idea!  BUT, those covers have to be removable in order to access the burners.  Enter cracks.  There has to be cracks whether your covers are removable or on hinges.  When you’re working on the extra counter space crumbs happen.  And when crumbs happen, they just love to find their way down through those cracks onto your stove top. Ugh!  What makes it even worse is that those crumbs can go beyond the stove top and down below into that no man’s land that is so difficult to clean underneath the stove top.

I got so tired of removing the covers and having to clean my stove BEFORE I could use it.  My solution?  A pastry mat.  Yep!

Pastry Mat aka Stove Top Protector

Pastry Mat aka Stove Top Protector

The silicone pastry mat that was taking up space rolled up in a cupboard became my stove top cover.  It fits perfectly over a three burner stove top and provides a water resistant barrier to protect my stove top.  Now when I lift those covers to use my stove top, I carefully remove the pastry mat, shake any gathered crumbs into the trash and give the mat a quick wipe.  Then I roll it up and set it aside (or use if I’m baking). After the dishes are done and stove is clean, the mat goes back to work in its convenient spot.

RVers know that storage space is a precious commodity in this lifestyle.  When an item can serve multiple purposes, that’s a big bonus!  And BTW … I just love this mat for baking, kneading dough by hand, and rolling out pie crusts and pizza dough.  If you have more uses for a pastry mat, please post them in the comments for the benefit of all.

Don’t have a pastry mat yet?  You can get the same one I use at Amazon.com.  Its my favorite place to shop.  With Amazon Prime I can have my items shipped directly to me wherever I am in two days for free.