Roasted Chickpeas and Kale

This is a nice mix that we've tried and it works very well. The original called for collard greens instead of kale, but I like kale, so the substitution was made. I'm also finding that chickpeas are a nice addition to many meals we make.


Ingredients:

2 cans organic chickpeas, drained and rinsed
1 organic red onion, cut in half and sliced
Extra virgin olive oil
2 teaspoon cumin
Sea salt
Black pepper
3-4 cloves garlic, chopped fine
1 shallot, chopped fine
1 bunch kale

Directions:
Preheat oven to 375 degrees

Line a baking sheet with tin foil. In a medium bowl, combine chickpeas and red onion. Drizzle olive oil on top then sprinkle 1 teaspoon cumin, salt and pepper and stir. 

Once evenly seasoned, transfer to baking sheet and roast for 25 minutes. At the half way mark, pull pan out, give it a shake, rotate and put it back in the oven. You will know when they are done because the chickpeas should be slightly crunchy and roasted on the outside; the onions will be tender and caramelized.
Meanwhile, heat a large pan on medium-high. Add some olive oil, garlic and shallots. Let cook for 30 seconds or until slightly translucent.

To the garlic and shallots add the kale, stir and sprinkle remaining 1 teaspoon cumin and more salt and pepper. Once everything is evenly distributed, reduce heat to low, cover and let sit, stirring occasionally.

Let cook for about 5-7 minutes. You will know they are done when the kale is wilted.
Once your chickpea onion mix is roasted and the kale is wilted, it's time to plate.





Source: http://www.lapuremama.com/

Goat Cheese, Caramelized Onion and Spinach Quesadilla

Taken from www.fitnessmagazine.com, this is our second dish from our friends south of the boarder. I KNOW at some point I'll be posting the Black Bean Enchiladas that were absolutely amazing and could convert any meat eater.

Ingredients:
1 tablespoon olive oil
2 cups thinly sliced onion (roughly 3 small onions)
1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon water
9 ounces baby spinach
4-8" tortillas
4 ounces semisoft goat cheese
2 medium tomatoes, thinly sliced

Cook the onions (with sugar and salt) until dark golden brown and then remove from pan. Add the spinach to pan along with water for 2 minutes and then remove from pan. Spread some goat cheese on the tortilla and top with spinach, tomato and onion and fold closed. Cook these on the skillet for about 2 minutes. Serve with a dollop o' daisy.

Depending on how much you crave that strong spinach flavor, you can adjust the amount of goat cheese and onions per Quesadilla. They really hide the intenseness and balance the whole thing quite nicely.

Source: http://www.fitnessmagazine.com/