Kale + polenta = green polenta

Even though this blog is about green polenta, I have to get something off of my chest. I have some issues with the Food Network. For instance, I can't understand how some of their stars even have a show on the network, much less two shows. Case in point: Sandra Lee. What in the world is this woman doing with 2 shows on the Food Network? She belongs on some other network, such as DIY or House and Home-type networks or possibly even the Fox Network. Right up there with Glenn Beck. Get her off of the Food Network, please. Then there is the issue with the multitude of obese chefs. I think it's about time the Food Network started offering up some more programs with vegetarian meals and healthy-type menus, etc.
So imagine my surprise recently when I tuned into Guy's Big Bite, a program and personality that I for the most part abhor, to hear him proclaim that he was about to prepare green polenta. Green polenta, in case you haven't caught on, is polenta with pureed wilted kale added to it. I was intrigued and impressed. I watched his program, found the recipe, and prepared green polenta. Here's the recipe. In trying to keep to a certain limit regarding fat content, I decided not to use heavy cream or butter. I actually followed the recipe on the polenta package for making plain old polenta. I did, however, add a small touch of shredded Parmesan to the finished product. Topped with a nice helping of marinara sauce, this was absolute comfort food. Kudos to Guy - sometimes the ol' Guy can come up with something that even I approve of. Sorry that I don't have a picture - we ate it up too fast. After I made it, I realized that maybe having the heavy cream option makes your polenta more smooth and creamy with a consistency similar to oatmeal. Mine came out in the solid form, so that you have to slice it and pan fry it before you eat it. But it's so good that way! Try this recipe - it's easy and delicious.

Soup is good for the Soul

I am over one month into my New Year's resolution to prepare and serve at least one meatless meal per week and so far, so good. For the most part, I have been serving up meals that I have already posted about in previous blogs. As a result, I didn't feel the need to re-post about these meals. Last week, I made Curried Red Lentil Soup. I got this recipe from the Eating Well website. This recipe was easy to prepare and the soup was delicious and really flavorful. Even the old man raved about it. Sorry I don't have a picture of it - by the time I remembered to take the picture, we were in the process of finishing it up. We actually consumed the whole soup this time - I didn't have to throw anything out due to lack of interest. Give it a try. It definitely helps to spoon a dollop of yogurt (non-dairy works too) on the top of the soup before serving.
I'm not too sure what this week's meatless meal will be, but I might do something with polenta again. I prepared polenta with black beans and tomatoes last week and my husband really liked it. So I need to come up with something new. Stay tuned!

A New Year and a new promise

Happy 2010! Yikes, I can't believe it's been more than two months since anyone last posted anything on this blog! I have actually had some ideas, and some pictures, but life just moves too fast sometimes; and it seems like there is so little time to just sit down at the computer and compose anything that is not work-related. Bah! That is clearly not a good way to look at life.
So I hope to get back to blogging as I originally intended, that is to say, as a means of sharing ideas and recipes about vegetable-based, hopefully vegetarian, meals.
To start, sometime back in the Fall of 2009, I found a recipe for Pumpkin Turkey Chili. Now, of course, I know that Turkey Chili is not a vegetarian meal; however, the point of interest on this recipe is the addition of pumpkin puree to the chili. One could easily adapt this recipe to a veggie chili meal. I found this delicious recipe on the Whole Foods Market website, somehow, by accident I suppose. I highly recommend the recipe and the website.
Since this is a new year and the air is replete with New Year's resolutions and all that good (or bad?) stuff, I have decided that I want to incorporate meatless meals into my weekly dietary plan. I don't necessarily want to become a vegetarian, but I sure could use less meat in my diet. And my husband, too. For one thing, we could all stand to shave a little cholesterol out of our diets. We don't eat that much red meat, but it would just be nice to have a nice, filling, and healthful meatless meal at least once or twice a week. Last night, I started off by fixing myself a sweet potato filled with black beans and chopped tomato. This one I don't have a picture of, so you will just have to imagine a luscious baked sweet potato topped with black beans, tomatoes, and a dollop of Greek yogurt (which could easily be Tofutti sour cream if necessary). The beans and tomatoes were tossed with olive oil, cumin, coriander, and black pepper. This recipe came from the Eating Well website which is a website I check almost daily for recipes. The nice thing about Eating Well is that they include nutritional information with their recipes.
I have several new ideas that I intend to try beginning this week, so check back for more excitement! Haha. And Happy New Year again!