I’ve been sitting here racking my brain trying to think of what to write for my first blog post. I mean, let’s face it, bloggers are a dime a dozen these days. Actually, I don’t even want to refer to myself as a blogger. I blog. Occasionally. Posting recipes is the main goal here but I also want to share thoughts, tips, articles, and anything else I think you may find even the slightest bit interesting, as it relates to food and health (I won’t be sharing sad stories of my dog who’s lost her mind, how much I love my kid, my favorite TV shows or my thoughts on politics – no way, definitely not going there!) Some blog posts go on for what seems like days, resembling a journal or diary, with every thought in the author’s head no longer a mystery. I don’t want to replicate that here. I also don’t want to hammer you with posts 8 days a week. I know the marketing gurus would say it’s important to really put yourself out there, but who cares. Less is more, that’s how I see it. Bottom line is this: I love food, and what I know healthy food does for the body (from first-hand experience, as well as what is clearly shown in the scientific literature). Hopefully I can impart some of my passion and knowledge on to you! Following is one of my favorite recipes. Enjoy!
NOTE: Some brands of chipotle in adobo sauce contain a little wheat flour. Make sure to check the label. If you are on a strict gluten-free diet, use chipotle powder or chipotle hot sauce instead to make it officially gluten-free.
- 1 medium onion chopped
- 4 cloves garlic minced
- 1-2 chipotle peppers in adobo sauce (w/1-2 tsp sauce) chopped
- 1-2 bunches kale center stem removed, chopped
- 1/2-1 tsp black pepper
- 1 TBS tamari or other low-sodium soy sauce
- 1 tsp dried thyme 2 tsp fresh
- 1 tsp cumin
- 2 cans vegetarian baked beans
- 1 can fire-roasted diced tomatoes
- Preheat oven to 350.
- Over medium-high heat, sauté the onion until it browns, using water to deglaze the pan. Reduce the heat to medium.
- Add garlic, chipotle, kale, pepper, soy sauce, thyme and cumin, sautéing until the kale is soft.
- Add baked beans and tomatoes, cooking 1 minute more.
- Transfer to baking dish and bake for 20-30 minutes, until bubbly.