We Love Kale!

Do you eat your vegetables? 🙂

I love to have a lot of vegetables in every meal. I do love meat, but if you’d give me just a piece of meat on the plate, I don’t think I would be able to eat it. There has to be cooked vegetables with it, and a fresh salad of course. But I also think that not every meal has to have meat in it. There are many vegetarian options that are just delicious! Like this one!

You will need kale, of course.

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Chopped into small pieces.

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Chop onions and garlic, or leaks ad garlic, or all that together 🙂 and fry them on a little bit of oil, just until they are softened.

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Then add kale and cook it for a short time, for about 4-5 minutes. You want it to be green and a little bit soft, and to take all those flavors form onions and garlic. Add carrots and seasoning.

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Then put it into a baking dish, sprinkle as much cheese on it as you like,

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and then pour a mix of eggs and milk over it. Or use cream and eggs, or yogurt and eggs…what ever you like. I used about 400 ml milk and three eggs because I wanted it to be less fatty. 🙂

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Bake at about 200 C or 390 F until it’s golden.

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Yummy! 🙂

You can also add other things to this dish, like bacon or small chunks of meat, or to keep it vegetarian you could add peppers, cooked rice, or potato. So many possibilities! I like to experiment and play with food. 🙂 How about you?

 

 

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My Goulash

If you like delicious, heart and belly warming food, food that asks for a nice glass of wine with it (and in it, LOL!), then this is for you. 🙂

As usual, I don’t have exact measurements for the ingredients, but as we say here in Serbia, the best food is made without the exact recipe. But I’ll try to give you some directions with the photos.

First you’ll need a bigger pot in which you’ll put about six or seven table spoons of oil and add one big onion, chopped. Fry that for a couple of minutes.

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Then add as much bacon as you like :), or about 300 – 400 grams, cut into small cubes. When bacon is fried a bit, add chopped carrots, leek, red and green pepper, and fry that again for a couple of minutes. I used about four peppers in total, one whole leek, two medium carrots…you get the point. You can put the amount you like. You can also add mushrooms into this dish, but I didn’t this time.

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The best goulash is made with two or, even better, three types of meet. I used beef, pork and wild boar, but if you don’t have wild boar you could use lamb, it is absolutely delicious in this dish.

So, I added about 500 grams of each meat, chopped into small pieces,

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and one glass of white wine, four bay leafs, ground pepper, salt, one big spoon of paprika, one chopped potato and chopped celery (root, about half a cup).

Put the lid on top, cook on medium heat, and forget about it for one to one and a half hours. After that time, the meat should be very soft when you pinch it. Or you could and should try it, check if it needs more seasoning, and you’re done. The amount I cooked was enough to serve about eight very hungry people, but since it’s a “strong” dish, you could serve it with potatoes, rice, or pasta, and then you have it for even more hungry mouths. 🙂 But the great things is that you could cook a large amount, freeze portions,  and when you reheat it, no one will know it wasn’t cooked minutes ago. 🙂

Of course, when the goulash is ready, add chopped garlic and parsley before you serve it.

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In my defense, I’ll say that we had guests and I needed this amount. 🙂

They loved it! 🙂