We discovered that it wasn’t that much fun cooking for just the two of us. I began to dread that afternoon phone call from The Husband asking “What are we doing for dinner?”. We spent most evenings going out somewhere and splitting a couple of appetizers or salad. That doesn’t sound so very bad, but when you go out you feel like it’s a treat and you want a glass of wine and even if something sounds healthy you know it’s not as good as if you made it at home. It all just adds up. So, I’m wondering how couples adjust when their children have flown the nest. Thank heavens I have a little bit of time to figure this one out!
Since all my meat eaters were back, and it is summertime, burgers sounded like the perfect thing for dinner that would make everyone happy. With all the yummy, fresh tomatoes in season for toppings, nothing is better to me. There’s just something about a good burger . . . .right? A side of collards with a twist was the side. Both the burgers and the collards called for Tabasco – and since my guys like Tabasco on top of Tabasco it was a good night for them.
My burgers are a mix of Organic 90/10 and 80/20 ground beef. I add a tad of salt, pepper, garlic powder and tabasco. Our outdoors is under a bit of construction so I pulled out two large cast iron pans belonging to my great-grandmother and grandmother. They make the best, juicy burgers!
3-4 cloves of garlic, minced
2 lbs collard greens (I used the bag of pre-washed, pre cut ones . . . I know, a little cheat)
1 tsp sea salt
3/4 Cup Low Sodium Vegetable Stock
3 T Low Sodium Soy Sauce
1 1/2 Tsp Sesame Oil
1/2 or more red pepper flakes
1/2 Cup Diced Water Chestnuts
Dash of Tabasco
Heat oil in large pot over medium heat. Saute garlic and add half of the collards and sea salt and stir until wilted. Add remaining collards and stock and sauté about 5 minutes. Cover and reduce heat and cook 10 minutes. Season with salt and pepper. While greens are cooking, combine dog, sesame oil, red pepper and tabasco until combined. Add to greens and stir. Stir in water chestnuts. Hold warm until ready to serve.
That’s it. A little twist of heat to collard greens. I’m sure my mother would not approve of the change. . . .
Next, The Husband sent me this link and I have watched it more than once. If you missed the Ninja Warrior hype you gotta check out Mighty Kacy. Who knew 5 feet and only 100 pounds could be so powerful? She’s a great example of commitment, focus and competitiveness. I think she really awed those guys watching! http://www.foxsports.com/olympics/story/ex-collegiate-gymnast-kacy-catanzaro-masters-american-ninja-warrior-course-071614.
What’s on tap for your weekend? Are you a red or yellow tomato type person? Hamburgers on the grill or in a pan? Hope you find some summertime food and fun out there!