Turkey, Kale, and Rice Bake

From Eating Well



Ingredients:
1 tablespoon extra-virgin olive oil
2 cups thinly sliced leeks, white and light green parts only
1 cup thinly sliced celery
4 cups slivered kale leaves
1 28-ounce can diced tomatoes
1 cup low-fat, no-salt-added cottage cheese
1 cup instant or quick-cooking brown rice
6 ounces smoked turkey breast or smoked tofu, chopped (1 1/2 cups)
1/4 cup water
1 teaspoon freshly ground pepper, or to taste
1 cup shredded extra-sharp Cheddar cheese

Directions:
1. Heat oil in a large, ovenproof skillet over medium-high heat. Add leeks and celery and cook, stirring frequently, until beginning to soften, 2 to 3 minutes. Add kale and tomatoes and cook, stirring, until the kale begins to wilt, 1 to 2 minutes. Stir in cottage cheese, rice, turkey (or tofu), water and pepper. Bring to a simmer. Reduce heat to medium-low, cover and cook for 10 minutes.

2. Meanwhile, position rack in upper third of oven; preheat broiler.

3. Stir the rice mixture, increase the heat to medium and cook, uncovered, until most of the liquid has evaporated, 10 to 12 minutes. Spread cheese on top. Broil until the cheese is bubbling, 2 to 3 minutes.

Comments:
Adam picked this one after we got a Nook subscription to the magazine. Kind of surprised me, actually. This doesn't seem like his usual area of food choices. It was ok, I guess. I'm not too big a fan of the dark, leafy greens so the kale was a struggle, but overall it was fine. Not sure I'd make it again. Awful lot of prep and effort for something just so-so...

Cobb Style Rice Bowls

From Everyday with Rachael Ray



Ingredients:
8 slices bacon
1 bunch kale (8 ounces), stemmed and thinly sliced (4 packed cups)
1 tablespoon extra-virgin olive oil
1 pint grape tomatoes
2 teaspoons salt
1 tablespoon white wine vinegar
1 tablespoon sugar
5 cups cooked brown rice
1 avocado, thinly sliced
1/4 cup shelled sunflower seeds

Directions:
In a large, heavy skillet, cook the bacon over medium heat until crisp, about 10 minutes; transfer to a paper towel and discard all but 1 tablespoon of the grease. Add the kale and 3 tablespoons water; cover and cook over medium to medium-low heat until tender, about 8 minutes.

Meanwhile, in a medium skillet, heat the olive oil. Add the tomatoes and 1 teaspoon salt and cook over medium heat, shaking the pan occasionally, until the tomatoes are softened, about 8 minutes.

In a small bowl, mix the vinegar, sugar and remaining 1 teaspoon salt until dissolved; stir into the rice.

To serve, divide the rice among 4 bowls and layer with the kale, tomatoes, avocado, bacon and sunflower seeds.

Comments:
Adam had considered making this a while ago for one of his "Adam Cooks" nights but opted for ribs instead. So I made it instead. My avocado wasn't ripe so I left that out. This is pretty good. I wasn't so sure about the kale, but it's not bad. I'm thinking the fact that it steams in bacon drippings couldn't have hurt...