Tag Archives: Parsley

If You Can Eat Meat

My mother made her famous meat and carrots meal whenever she was running late, which happened a lot.  It could have been one of those Rachel Ray under thirty minute meals – fast, easy, tasty.  I loved it – still do…You’ll need:

  • 1 lb. good quality ground meat (my mother would have the butcher – or the man behind the meat counter – grind up a filet – much to his dismay), but ground round will do.
  • a bunch of carrots, some garlic, and fresh Italian parsley
  • a sturdy iron skillet and some olive oil

Heat the skillet and then simmer sliced carrots with a little water to soften them. Drain the water and add extra virgin olive oil (EVOO) and 2 chopped cloves of garlic.  Add beef and brown over medium heat.  Add the chopped parsley last – after meat is mostly cooked.  Salt and pepper to taste.

Healthy Green Glop to Balance the Halloween Goup

Candy, candy, and more candy is my mantra for Halloween.  But sometimes I eat so much that I need a pickle – so I can cleanse the palate and go on to eat more candy.

My mother like kale to balance the sugar rush, and she would take the decorative kale from the sandwich plates served in restaurants, saying “what a waste that they don’t know this is something to eat.”  She bought kale too – usually baby greens when she could find it.

It took me awhile to acquire a taste for the green glop, but now I actually like it.

Kale – from Grandmom’s Secret Stash

Start with a big bunch of kale (it will wilt down to half); clean and drain – then strip the leaves from the stems.  Use extra virgin olive oil, at least  5 cloves of garlic (to scare away the vampires); fresh chopped basil and fresh chopped parsley (important to use fresh).

Heat a large pot; when the pot is warm, add olive oil to medium heat; add minced garlic – cook only until you start to smell the fragrance – do not burn. Add kale, basil, and parsley.  I know this is a lot of green, but the flavors all come together with the herbs – you need them.

Stir with wooden spoon as the kale melts down – will look like spinach.  Salt to taste.   Tasty warm or cold – or some can be frozen.