The other day I was reading comments from my Google+ circles, and one of the circle members asked of others what we’d had for our breakfast that day– I had eaten, and posted what I fixed that morning.
Out of curiosity, I perused the comments seeing what everyone else had eaten; when I came upon a commenter that told she had a pineapple and grape smoothie with oats. I thought it sounded really healthy, and knew that viewers here on The Recipe Weekly would enjoy her recipe. I emailed the commenter to let her know that I would be interested in having her recipe so that I could post it here on The Recipe Weekly. The commenter was very prompt in getting it to me, and I wanted to be sure and be prompt about getting it posted for this weeks post.
So the next time you wonder what should be for breakfast– try this delicious, healthy breakfast recipe that is also quick and easy to make! Enjoy.
Summary: A healthy breakfast for two that is super simple to make. Made with pineapple, grapes, yogurt, milk, oats, and honey.
1 cup of fresh or can (drained) diced pineapple
1/2 cup of green seedless grapes
1 cup of low fat vanilla or plain yogurt
1 cup of low fat milk
1/8 of a cup of oatmeal
1 tablespoon sugar or honey if desired for sweetness
1/4 teaspoon of ground cinnamon
Combine all ingredients in a blender… process until desired smoothness…
Summary: There are various ways to cook dandelion greens, an edible weed, this post includes two of them- plain with butter or olive oil and tossed with bacon. When I make these recipes I use dandelions out of my yard that has not been treated with any chemicals, also I use organic butter, organic extra-virgin olive oil, organic hot red pepper flakes, and uncured nitrite and nitrate free bacon with no artificial preservatives.
Hot Red Pepper Flakes
Instructions Recipe 1
Gather, wash, and cook greens.
Drain cooked dandelion greens well.
Serve with butter or a drizzle of olive oil.
Dash of salt and pepper, to taste.
For serving dandelion greens w/ bacon & hot red pepper flake follow directions for cooking dandelion greens.
Cut-up bacon in 1-inch pieces, cook well.
Add drained dandelion greens to bacon, toss.
Add a sprinkle of hot red pepper flakes.
Dash of salt and pepper, to taste.
Preparation time: 30 minute(s)Cooking time:
Number of servings (yield): 8
My rating 5 stars: ★★★★★ 1 review(s)
How to Cook Dandelion Greens – Wrap your hand around the dandelion greens and make your cut at the base of the plant.
About Dandelion Greens
Dandelion Greens – Pick a Bag Full
In the spring of the year dandelion greens are found everywhere you look. It’s one of the first edible weeds that you can eat from the blossom (head) to the root.
How to Cook
It’s a simple wild green to fix, and can be used in many ways. Everything from tea to sauteing the roots. To get started, go find your dandelion patch– First, wrap your hand around the dandelion greens and make your first cut at the base of the plant. I use sharp kitchen scissors and cut leaves enough to fill a plastic shopping bag full.
Last week I cooked up a batch of wild greens for the family, yummy—they are already asking for more!
Every spring we harvest this free delectable wild green, when there isn’t anything else growing.
Once I get our bag of greens, I clean one side of the kitchen sink, then fill it with cold water.The leaves are placed in the water and cleaned by swishing them well. I use a very large kettle with a lid to put greens in.
Large Kettle | for cooking dandelion greens
Dandelion Blossoms | Flowers (Head)
You can just taste the healthiness in these wild greens, and is a great edible weed that you can forage for in early spring!
Dandelion Greens w/ Bacon & Hot Red Pepper Flakes | Recipe 2
Follow all the same directions for cutting, cleaning, and cooking your greens. Drain. You should have about 4-cups of greens once boiled down.
Cut-up bacon in 1-inch pieces to cook dandelion greens in.
Cut-up bacon in small 1-inch square pieces, fry until done.
Take your 4-cups of well-drained dandelion greens and place them in the fry pan with cooked bacon and grease; toss.
Serve dandelion greens hot; with a sprinkle of hot red pepper flakes, and a dash of salt and pepper.
Eating “Wild Greens” from your own backyard in the spring of the year is a delicacy to some and a foreign idea to others. Some people see Dandelions pop up in their yard with their fluffy yellow flowers and think it’s time for the weed killer. Think again. STOP! Don’t kill the Dandelions. If you haven’t ever eaten the sharp toothed leafy green, try it. While you are at it, eat the blossoms too!
Have you ever thought about the “What if’s?” If so…Do you know what type of plants you can eat safely to help subsidize your food budget if it is necessary? I came across an article on the web site called The Art of Manliness; it is very interesting, great photos, and super useful information.
What if…food gets priced so high you can’t afford to buy it– but you still have yourself and a family to feed? Do you know how to forage for edible wild greens? Are you prepared for sustainable eating? The information in this article will show you how to find, cut, and prepare a wild green that is a powerhouse of nutrients! Go no further than your back yard this spring and cook-up a batch of Dandelion Greens!
Dandelions (Taraxacum officianale)
You can eat the “whole” dandelion plant—the flower, leaves, and the root. As a matter of fact, what one might discard generally as a weed and poison with herbicides, can be used and eaten like you would any other greens you are familiar with (i.e., Swiss chard, Spinach, Collards or Beet Greens).
Dandelion root is used as food, and is a culinary treat boiled, cut-up, and stir-fried in olive oil, and sprinkled with a little garlic salt. It is also used for medicinal purposes.
Dandelion roots can be washed, and used to make tea.
The fresh tender Dandelion leaves of early spring can be cut, washed, and eaten fresh in salad, or boiled, then served with butter, salt and pepper.
Dandelion Flower Blossoms can be battered up and sautéed to a crispy golden delicacy.
Usually in the spring, before anything else can be grown in our gardens, dandelions are seen popping up everywhere. It’s a sustainable edible plant, wild greens, that are not only pretty to look at– but are fun to eat! Dandelions are super healthy and nutritious for us too.
Dandelion Nutritional facts:
Nutritional facts by National Nutrient Database for Standard Reference
Release 24 Software v.Release 1.0 3/30/12
Dandelions are a slightly bitter tasting green but are chock-full of nutrients, these sharp toothed leaves offer an excellent source of calcium, vitamins A, C, E and K, as well as fiber, to name just a few. Dandelion greens are available for harvest during spring and early summer and up until fall of the year; be on the lookout in your own backyard.
Herbicides are the downside of this article…when you go out and collect dandelion greens, an organic plant that grows in nature most naturally all over lawns—be sure and get them from a clean source. Check in a neighbor’s yard, and talk with the owner to make sure the dandelion greens are “non-treated” (without herbicides).
Herbicides, (also commonly known as weed killers, are pesticides used to kill unwanted plants.)
Dandelion greens are a good source of protein; you get 2.7 grams of protein per one cup serving. That is more than in ¼ cup of pecans, which delivers– 2.5 grams per serving.
Eating just one cup of dandelion greens gives your body 187 mg of calcium; a cup of milk has (300 mg). When you eat dandelions you are getting a good portion of your bone building calcium right in your greens. For those who are lactose intolerant, getting your calcium in your greens is a real nice benefit.
Cut, wash, and eat young dandelion tender leaves (raw) in a fresh garden salad.
Dandelion greens make a wonderful addition to other garden veggies in you already have in your salad. Cooks note: the young leaves are not as bitter. Save the larger leaves for boiling or pan-frying.
These tidbits about dandelion greens are only a couple of the nutritional facts that I collected—dandelions are definitely a powerhouse of antioxidants and other nutrients as you can see in the nutritional chart I’ve included.
Many people destroy dandelions on their lawns with herbicides each year. Please start looking at dandelion greens differently…STOP! Now go grab your scissors, measuring cup, and start eating dandelions the “wild greens” that are a super nutritious food!
Honeybees & Dandelions The dandelion is one of the earliest plants that are available for human consumption in the spring as I’ve discussed previously, and it is one of the earliest plants available for an amazing insect, and one of our greatest pollinators, the honeybee.
Now, when you look upon Dandelion Greens– I hope you have a better respect for this weed, which is such a nutritious plant and an antioxidant powerhouse. Don’t take out the poison to kill this plant. If you aren’t fond of dandelions, pass them on to someone that would enjoy this delectable wild green– or leave them for the pollinators. Mow, if you must- but eat a few batches first, and save a patch for the pollinators.
The Recipe Weekly hosted by Virginia Wright, is a Recipe and Food Blog that is an ongoing project! Every week The Recipe Weekly will be updated with a new recipe, article, cooking tips, or the like. I hope that everyone bears with me– as this web site is a work in progress…
We welcome Tried and True Recipe Submissions , simply send us a recipe that you have created or tried, and if the recipe review board try’s it and gives it a thumbs up, we will notify you when the recipe is in queue for publication.
Are you having trouble with adapting a recipe? What would you like to do– e.g., cut the fat, lower the sugar? I’d love to hear from you! Simply send me an email and see what the “Queen of Recipe Adaptation” comes up with for you…
Whatever your health goals are, adapting recipes is a good place to start when wanting healthier versions…I’ll help you learn how to adapt recipes! For ten years I was recipe developer on a low fat recipe and health information website that I founded. I gained the name of “The Recipe Lady” while working there and I call myself– “Queen of Recipe Adaptation.” What I try to do in all my recipes is change them up wherever I can to make them a healthier version. Many of the recipes that I created while recipe developer, I will be bringing to The Recipe Weekly. They will be versions of recipes that I’ve adapted in some manner; cutting the sugar a little here, the bad fats a little there, cutting calories too.
How do you begin adapting recipes? You start by taking your favorite recipes and experiment slowly, adapting them in small ways, such as in a cream cheese frosting recipe by substituting regular cream cheese for Neufchatel.
Example: Carrot Cake with Cream Cheese Frosting
If you want to make your favorite carrot cake and frost it with cream cheese frosting, here is an alternative recipe for the frosting. The original calls for confectioners’ sugar, regular butter, whole milk, vanilla and regular cream cheese:
Cream Cheese Frosting
1 box Confectioners’ Sugar
8 oz Neufchatel Cheese
4 Tbsp light margarine or Vegetable oil spread
2 tsp Pure Vanilla
4 Tbsp Fat-free milk, more or less
Cream non-hydrogenated margarine or Vegetable oil spread in large mixer bowl with Neufchatel cheese, add confectioners’ sugar alternately with milk, beat to spreading consistency ( an additional tbsp of milk may be needed, more or less, add a tbsp at a time until you reach the right consistency), blend in vanilla, mix well until frosting is a smooth consistency.
Savings in fat in the cheese alone…
1 serving Neufchatel Cheese 6 grams of fat
1 serving Cream Cheese 10 grams of fat
You save 4 grams of fat per 2 Tbsp serving
Then you will save more on saturated fat and cholesterol by using the Fat-free milk, you will save again using the light margarine or vegetable spread in place of butter.
Just Experiment with your recipes by adapting them. Not all will turn out with the same texture or taste, but most of the time, the recipes won’t taste all that different than the original. No palate death here!
Watch for the Carrot Cake recipe in upcoming postings at The Recipe Weekly…
Summary: This Red Velvet Cake Recipe lends itself well to using at Valentine’s Day. Simply buy your cupcake papers, (I bought cupcake papers with red hearts on them), and fill 3/4 of the way. Frost with your favorite cream cheese icing recipe!
1 tbsp. baking soda
2- 1/2 cups all purpose flour
2 tbsp. baking cocoa
1 ½ cups sugar
1 tsp. salt
2 ounces red food coloring
½ cup butter, softened
2/3 cup buttermilk
1/3 cup sweet milk, (regular milk)
2 tbsp. apple cider vinegar
Combine cocoa, flour, sugar, salt, food coloring and vanilla with butter.
Beat in buttermilk; add eggs beaten with the sweet milk. Mix ingredients well with an electric mixer.
Add vinegar and baking soda, stir thoroughly.
Place in two greased and floured cake pans or cupcake papers.
Bake at 325 approximately 25-30 minutes, or until cake tests done.
Cool and frost with cream cheese icing.
Top with chocolate chips and/or chopped walnuts.
Preparation time:20 minute(s)
Cooking time: 25-30 minutes(s)
Number of servings (yield): 8
My rating 5 stars: ★★★★★ 1 review(s)
Please visit often to see what The Recipe Weekly is Cooking up next…
2 c. unbleached all-purpose flour (reserve 2 tbsp of flour in separate bowl)
½ c. sugar
¼ tsp. nutmeg
3 tsp. baking powder
½ tsp salt
1 c. fresh wild Maine blueberries or other organic blueberries
1 c. milk
1 tsp. vanilla
1/3 c. light olive oil
1 egg, slightly beaten
Cinnamon – Sugar
Preheat oven to 400° F. In large mixing bowl, combine first five ingredients, mix well.
Combine milk, vanilla, oil and egg; add to batter and beat until moistened; do not over mix.
Take reserved flour and cover wild blueberries thoroughly, fold into batter.
Grease muffin-pan cups with butter and pour batter in using a 1/4 cup measure, sprinkle a mixture of cinnamon and sugar on top of each muffin.
Bake for 20 to 25 minutes or until sharp knife inserted in center comes out clean. Rest muffins 2-3 minutes to cool, and then loosen muffins with rubber spatula and pop-out of cup. This recipe makes 12 muffins. Don’t over bake.
Preparation time: 20 minute(s)
Number of servings (yield): 12
My rating 5 stars: ★★★★★ 1 review(s)
I hope you enjoy this recipe. Please visit often to see what The Recipe Weekly is cooking up next…
Combine cocoa, flour, sugar, salt, food coloring and vanilla with butter. Beat in buttermilk; add eggs beaten with the sweet milk. Beat ingredients well with an electric mixer. Add vinegar and baking soda, stir thoroughly. Place in two greased and floured cake pans. Bake at 325 approximately 25-30 minutes. Cool and frost with cream cheese icing and chopped nuts.
Combine cocoa, flour, sugar, salt, food coloring and vanilla with butter. Beat in buttermilk; add eggs beaten with the sweet milk. Beat ingredients well with an electric mixer. Add vinegar and baking soda, stir thoroughly. Place in two greased and floured cake pans. Bake cake at 325 approximately 25-30 minutes, or until cake tests done. Cool and frost with cream cheese icing and chopped nuts.
This Red Velvet Cake Recipe lends itself well to using at Valentine’s Day. Simply buy your cupcake papers, (I bought cupcake papers with red hearts on them last year), and fill 3/4 of the way. Frost with your favorite cream cheese icing recipe!
“Red Velvet Cake” is one of my all time favorite cakes—while technically not a chocolate cake, I felt in honor of National Chocolate Cake Day because this cake includes cocoa, I would post this decadent cake recipe.
I hope you “ALL” enjoy National Chocolate Cake Day each year on January 27.
The Recipe Weekly was born from a website I had for ten years called “Lowfat Weekly.” I loved writing as senior editor doing research, developing recipes, cooking photography, and helping bring more than 20,000 viewers to Lowfat Weekly monthly. There is a “but” in this sentence, as a recipe developer, I was restricted to developing mostly low fat recipes. I wanted to reach out and develop old-fashioned recipes, gluten-free to low fat recipes. I gave up Lowfat Weekly and “The Recipe Weekly” has taken it’s place.
Recipe Weekly will feature “Low-Fat” recipes from time to time, but it will also have numerous other types of recipes available for viewers.
Author & The Queen of Recipe Adaptation
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