Kale & Chickpea Stew… YUM

Another of my one pan, $1 per serving, quick and healthy recipes!!  Check it out…

It’s true, I really do want to show everyone that you can cook fast, simple and HEALTHY meals for the same price as eating from the McDonald’s Dollar Menu! You can double the recipe and make lots of leftovers!  It’s delicious hot or cold.  It’s even vegetarian!  Perfect to bring to work.  Put over pasta or rice and you have a complete meal.  Beans for protein and some healthy carbs, kale for a vegetable and pasta/rice for a starch, preferably whole wheat if you’re trying to get fit for summer!!

1 pound of kale, rinsed and dried

30 oz can of chickpeas

28 oz can of crushed tomatoes with Italian seasonings

6 cloves of garlic, crushed

1 tbls of olive oil

1. In a pot, heat olive oil and sauté the garlic for a minute.  Be careful not to burn it!!

2. Add crushed tomatoes to the garlic, stir and cook on medium heat for a minute or two.

3. Drain half of the liquid out of the can of chickpeas.  Then, add the chickpeas and the half of liquid that is left, to the pot. Stir and cook on low heat until it begins to gently boil.

4. While waiting for your pot to boil, rip up your kale into small pieces.


Use only the leaves, toss the spine.  It’s bitter!  Yucky.


Add the kale to the pot, stir together, cover and simmer on low heat for as long as you need!  Eat as a meal or snack, by itself or add a starch! Celery would probably be really good in it as well.  Onions!  Mmmm I’m getting hungry…


Also, in case you missed it, I made an episode on how to make kale chips… watch to see how simple it is to make them!  Perfect replacement for munching on unhealthy chips!  Find out why kale is so healthy for you!


Keep it classy,

Chef Stef




Broiled Tomatoes with Mozzarella

It’s like pizza without the crust!

Mmm, you’re hungry now, aren’t you? It really is prep to table in less than 10 minutes. Great for appetizers, midday snack, or a side dish!  Pairs beautifully with chicken. This dish is a bit nostalgic for me, as my mom and dad used to make it a lot in my house when I was growing up!

Use as many tomatoes and as much cheese as you’d like!  I would stay away from sprinkling too much salt though, since you can always add more! With salt, less is always more. Try different cheeses like cheddar, goat, feta, etc. Also, try different spices like parsley, oregano, thyme, basil, Italian seasonings, or rosemary!

1. Turn your broiler on high. Line a baking sheet with tin foil.

2. Wash and dry your tomatoes.  Cut into 1/4″-1/2″ slices and line on your baking sheet.

3. Put as much cheese as you see fit on top of each slice of tomato! Drizzle lightly with olive oil. Sprinkle with salt, pepper and seasonings.


4. Place in oven for 5 minutes. Check them. Take your tray out when the cheese looks nice and toasty!  (Unless you’re using a cheese like feta or goat that will not look toasty.  Then I would take out of the oven in 7-8 minutes.)


Enjoy!  Let me know what different combos of cheese and seasonings you come up with!

Keep it classy,

Chef Stef



Roasted Brussel Sprouts and Sweet Potatoes!

Sounds weird, I know.  But watch the video and then we’ll talk.  😉

So the backstory for this recipe starts right before Thanksgiving.  My mom loves making her roast chicken, with roasted sweet potatoes on the side. I was on a bit of a brussel sprout kick and was making it for vegetables almost every night! While I’m staring at these green and orange things on my plate, I thought, hmm, I wonder if these would taste good together. Lo and behold, they do!! They have the same texture and the sweet totally meshes with the salty and it is DELICIOUS!  Then, the very next day, without my telling her, my best friend sends me a recipe for roasted brussel sprouts and sweet potatoes!  It’s like she had a momentary hit of ESP.  I didn’t like some of the spices they used in that recipe though, so I decided to make up my own recipe with thyme!

To serve 4 people, you’ll need:

2 sweet potatoes

12 oz. brussel sprouts

3 tbl olive oil

1/2 tsp salt

1/2 tsp of pepper

1 tsp thyme

1 tbl crushed garlic

1. Set oven to 400º.

2. Scrub the skins of the sweet potatoes in your sink before cutting.  DO NOT remove the skin, it’s the most nutrient dense part of the potato! Cut into small slices and place in a large bowl. Next, wash your brussel sprouts and remove any wilted leaves.  Cut into halves or thirds and place in the same bowl.


3. Add the remaining ingredients, the garlic, salt, pepper, olive oil and thyme! Mix together.

4. Place in a roasting pan to make them deliciously crispy.  If you don’t have one, a baking sheet will work, also! Cook for 30 minutes. In 15 minutes, open your oven and mix them up. When you take them out, if you feel like they are not crispy enough for your taste, either leave them in longer, or put your oven temperature up and throw them back in for 5 minutes!


That’s it! Very simple and it really is a delicious side dish. Easy to make for a large crowd, too!



Let me know if you make it! Have a WONDERFUL week!

Keep it classy,
Chef Stef