I am not a blogger. I read blogs about fashion and cooking. I am a nurse. To be more precise, I am a Nurse Coordinator for Bickford Assisted Living in Macomb Illinois. I've been a nurse for 12 years and I have been a Bickford Family Member since February 2016 and I am one of the fortunate people ... Read Full Post
I am not a blogger. I read blogs about fashion and cooking. I am a nurse. To be more precise, I am a Nurse Coordinator for Bickford Assisted Living in Macomb Illinois. I've been a nurse for 12 years and I have been a Bickford Family Member since February 2016 and I am one of the fortunate people that can honestly say that I LOVE MY JOB! I love my job for many reasons, but the people that live here are simply the best and I am honored to be part of their care-giving team. But, that's not really what I'm blogging about today. Today I am going to share with you a little sideline passion that I have. That passion is FOOD! Healthy (or sometimes just "healthier" food) Like many of you, I like to explore Pinterest and hunt for amazing, new, fun stuff! Well yesterday I went looking for an easy, healthy way to use some Kale that I had in my fridge and here is the recipe that I found:
WARM KALE AND MUSHROOM SALAD
1 1/2 tbsp olive oi, divided
1 large eggplant
1 pint cremini mushrooms
4 large leaves of kale, stems removed
1/2 cup walnuts, toasted
1/2 cup goat cheese, crumbled
4 sprigs thyme, leaves removed
1 clove garlic, crushed
2tbsp balsamci vinegar
1 tbsp olive oil
1/2 tsp honey
1. Preheat oven to 425F degrees. Line 2 baking sheets with foil
2. Cut eggplant into uniform 1 inch cubes. Toss with 1/2 tbsp of the olive oil and spread onto one of the cookie sheets. Tear kale into uniform pieces and toss with 1/2 tbsp of olive oil. Spread onto other cookie sheet.
3. Wash mushrooms and cut each in half. Toss with remaining 1/2 tbsp olive oil and add to small baking dish.
4. Roast kale 10 minutes or until crispy but not burned. Roast eggplant and mushrooms 20 minutes, stirring every 5 minutes or so. Let vegetables cool slightly before handling.
5. Meanwhile, prepare the dressing: In a small saucepan, add garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes.Remove garlic cloves and stir in cracked pepper to taste. Set aside.
6. In a large bowl combine roasted vegetables, dressing, walnuts, goat cheese, and thyme. Gently sitr and serve immediately.
Serving Size 1 cup
calories per serving: 125
Fat per serving: 9.5 g
Carbs per serving: 8 g
Protein per serving: 3 g
This is a great main dish on cool fall night. Very earthy and comforting after a day at work or working out in the yard. It took about an hour, including prep and I'm not a real whiz kid in the kitchen either.
ENJOY!! and *Think Spring!!