The dressing for this salad really is the star. It could be used for any number of variations on the salad, but this one is the best in my opinion.
1 bunch kale, washed/chopped
2-3 carrots, shredded
Dressing:
1 T honey (use fruit juice for Whole30 - or just omit)
1 T tahini paste
3 T olive oil
3 T lemon juice
1" section ginger, minced
lemon zest
dash salt
Wisk dressing ingredients or shake in a jar to combine thoroughly; pour over salad. Can also add sesame seeds.
Showing posts with label kale. Show all posts
Showing posts with label kale. Show all posts
Saturday, November 29, 2014
Thursday, June 27, 2013
Kale, Carrot, Edamame Salad
Shockingly, I remembered to take a picture this time. This is a salad I made up when needing something to go with a slab o' salmon I was making for dindin, and just happened to have all the ingredients on hand.
1 bunch kale, de-ribbed, washed, chopped
3 large-ish carrots, shredded
1 small package frozen shelled edamame, defrosted in hot water for a few mins
Dressing:
1/8 c fresh squeezed lemon juice
1/4 - 1/2 c sesame oil
2 T honey (or to taste, may need more. Sub fruit juice for Whole30)
Dash soy sauce, or salt
1/8 t garlic powder (or one minced garlic clove)
1 T black sesame seeds
2 T chives
Fresh cracked pepper
Pretty simple - whisk dressing ingredients together, and pour over the kale/carrot/edamame combo in a bowl. Toss well, let sit 15 minutes before enjoying with salmon! Can be topped with sesame seeds and chopped peanuts for extra crunch.
1 bunch kale, de-ribbed, washed, chopped
3 large-ish carrots, shredded
1 small package frozen shelled edamame, defrosted in hot water for a few mins
Dressing:
1/8 c fresh squeezed lemon juice
1/4 - 1/2 c sesame oil
2 T honey (or to taste, may need more. Sub fruit juice for Whole30)
Dash soy sauce, or salt
1/8 t garlic powder (or one minced garlic clove)
1 T black sesame seeds
2 T chives
Fresh cracked pepper
Pretty simple - whisk dressing ingredients together, and pour over the kale/carrot/edamame combo in a bowl. Toss well, let sit 15 minutes before enjoying with salmon! Can be topped with sesame seeds and chopped peanuts for extra crunch.
Thursday, June 28, 2012
Green Soup
My SIL gave me this idea last weekend as a remedy for the overabundance of greens in my garden. I altered it a bit (mainly due to my forgetting her original recipe), but it's a perfect summer soup that can be served hot or cold/room temp.
The flavor of the soup will vary depending on what combo of greens are used. This one had a bite from the mustard and arugula. We ate this with grilled chicken burgers (that were topped with generous helpings of arugula) and sauteed onions, which went well with the bittery bite of the soup.
2 T butter or ghee
5-6 big handfuls of greens - any kind - I used mustard greens, spinach, a little arugula, watercress, and kale; washed & stemmed
1 carton vegetable broth (Pacific brand organic)
1 large clove garlic, minced
1/4 - 1/3 c plain yogurt or sour cream, optional (omit for Whole30)
1 t onion powder
S/P
Saute garlic in butter, add greens, cover, and steam for a bit. When they've cooked down slightly, add the broth and bring to a slight boil, then turn down to simmer. Don't overcook the greens, just cook them enough to be fully softened. When soft, bust out your handheld stick blender, and blend the greens til smooth. Some of them may have a little stringy-ness to them, so watch your blender blade in case it gets wound up. When fully blended, you can either strain through a mesh strainer to get rid of any fibrous bits, or eat as is. To finish, add yogurt or sour cream and seasonings to taste.
Saute some sliced sweet Vidalia onions in olive oil and serve with the soup.
Looks much more appetizing in person, trust me.
The flavor of the soup will vary depending on what combo of greens are used. This one had a bite from the mustard and arugula. We ate this with grilled chicken burgers (that were topped with generous helpings of arugula) and sauteed onions, which went well with the bittery bite of the soup.
2 T butter or ghee
5-6 big handfuls of greens - any kind - I used mustard greens, spinach, a little arugula, watercress, and kale; washed & stemmed
1 carton vegetable broth (Pacific brand organic)
1 large clove garlic, minced
1/4 - 1/3 c plain yogurt or sour cream, optional (omit for Whole30)
1 t onion powder
S/P
Saute garlic in butter, add greens, cover, and steam for a bit. When they've cooked down slightly, add the broth and bring to a slight boil, then turn down to simmer. Don't overcook the greens, just cook them enough to be fully softened. When soft, bust out your handheld stick blender, and blend the greens til smooth. Some of them may have a little stringy-ness to them, so watch your blender blade in case it gets wound up. When fully blended, you can either strain through a mesh strainer to get rid of any fibrous bits, or eat as is. To finish, add yogurt or sour cream and seasonings to taste.
Saute some sliced sweet Vidalia onions in olive oil and serve with the soup.
Looks much more appetizing in person, trust me.
Monday, December 26, 2011
Note to Self: Do Not Use Purple Kale in Soup.
Not sure, but I may be the only person on earth who didn't already know that purple kale loses its purple-ness when cooked. Up til now, the only way I've ever prepared it is in chip form. The fact that purple kale doesn't stay purple, really isn't that big of a deal; the flavor is the same. It's where that purple goes that is the problem:
The potatoes in the soup took on the violet hue of the kale, and turned the whole thing into a very kid-friendly dinner idea. Unfortunately I do not have kids, but really why can't adults appreciate a fun & wacky dinner once in a while too?
Multicolor Potato Kale Soup:
Olive oil
1 lb ground lean turkey or chicken
2 cloves garlic, minced
1 large leek, thoroughly washed and chopped
1 carton Pacific chicken stock
6-7 Red potatoes, coarsely chopped
1 large bunch purple (or green, if you're boring) kale, washed & torn, ribs removed
Saute garlic and leek in olive oil in a large pot. Add turkey or chicken & brown. Add chicken stock & potatoes, turn heat up and bring to a low boil. When potatoes have softened a bit, use a stick blender to whirl up a few of the potatoes and thicken the soup. Add kale and simmer a few more minutes on low.
Serve when kale has turned green and the potatoes have turned violet :-).
Fun for kids!
The potatoes in the soup took on the violet hue of the kale, and turned the whole thing into a very kid-friendly dinner idea. Unfortunately I do not have kids, but really why can't adults appreciate a fun & wacky dinner once in a while too?
Multicolor Potato Kale Soup:
Olive oil
1 lb ground lean turkey or chicken
2 cloves garlic, minced
1 large leek, thoroughly washed and chopped
1 carton Pacific chicken stock
6-7 Red potatoes, coarsely chopped
1 large bunch purple (or green, if you're boring) kale, washed & torn, ribs removed
Saute garlic and leek in olive oil in a large pot. Add turkey or chicken & brown. Add chicken stock & potatoes, turn heat up and bring to a low boil. When potatoes have softened a bit, use a stick blender to whirl up a few of the potatoes and thicken the soup. Add kale and simmer a few more minutes on low.
Serve when kale has turned green and the potatoes have turned violet :-).
Friday, December 9, 2011
Hot Kale & Walnut Salad
This is a mishmash of a few different recipes I found online while searching for something to do with all the kale I had in the fridge. I'm not a big fan of cold/uncooked kale, like the "oil rubbed" kale salads you see in the deli - it's too tough. And besides, who wants to eat cold food when it's 36 degrees outside? This kale salad is lightly sauteed to soften up the leaves a bit, and really incorporate the garlic flavor.
4 T salted butter, ghee, or olive oil - divided
Couple handfuls of whole, raw walnuts
6 cloves garlic - divided
1 small yellow onion, sliced thin
1 giant bunch of kale, thoroughly torn & washed (tear off the ribs, and soak in a water/apple cider vinegar solution for a few minutes before rinsing)
1-2 T red wine vinegar (garlic-infused was used in this recipe)
S & P
Mince 3 of the garlic cloves, and saute in a tablespoon or two of the butter and/or olive oil in a pot for a minute or so. Add walnuts, stir thoroughly, and salt to taste. Set aside when slightly browned & toasty.
In the same pot, add the rest of the butter/olive oil, and saute the rest of the garlic and the sliced onion. When wilted, add the washed & rinsed kale, and saute just til it wilts slightly and is heated through. Add the vinegar, salt & pepper.
Serve with the walnuts sprinkled on top. This was enjoyed alongside sirloin steaks and a bottle of Steakhouse Red - the combination was to die for.
4 T salted butter, ghee, or olive oil - divided
Couple handfuls of whole, raw walnuts
6 cloves garlic - divided
1 small yellow onion, sliced thin
1 giant bunch of kale, thoroughly torn & washed (tear off the ribs, and soak in a water/apple cider vinegar solution for a few minutes before rinsing)
1-2 T red wine vinegar (garlic-infused was used in this recipe)
S & P
Mince 3 of the garlic cloves, and saute in a tablespoon or two of the butter and/or olive oil in a pot for a minute or so. Add walnuts, stir thoroughly, and salt to taste. Set aside when slightly browned & toasty.
In the same pot, add the rest of the butter/olive oil, and saute the rest of the garlic and the sliced onion. When wilted, add the washed & rinsed kale, and saute just til it wilts slightly and is heated through. Add the vinegar, salt & pepper.
Serve with the walnuts sprinkled on top. This was enjoyed alongside sirloin steaks and a bottle of Steakhouse Red - the combination was to die for.
Monday, November 21, 2011
KGB: Killer Green Brussels
It's Brussels Sprout season for us right now, so I've been on a mission to try and find new ways to cook these little killer green orbs of goodness. Usually I chop in half and roast in the oven with butter and salt - making sure to include plenty of torn-off leaves for B. Sprout "chips". As good as they are that way, they have been getting a little boring.
Recently I saw a couple recipe ideas on Pinterest for shredded B. Sprout salads, and decided to try something different with a shredded version. This is where the food processor is very necessary - there is no way I would do this without one, that is way too much slicing, and those little buggers aren't that easy to handle.
1 lb (ish) Brussels Sprouts
2-3 handfuls Kale (ribs removed, torn, washed, and soaked in a water/ACV*/salt solution)
1/4 - 1/2 red onion, thinly sliced
dash sugar/salt/freshly ground pepper
1-2 T salted butter
1 t olive oil
Shred B. Sprouts in food processor with slicer attachment. Heat butter & olive oil in skillet on med. high heat, add onion & saute for a few minutes. Do not brown. Add kale and B. Sprouts, sugar, salt & pepper, and leave on heat without stirring for a few minutes at at time to wilt and brown. Caramelization is the goal - do not overcook the veggies, as you don't want sogginess!
The secret ingredients are ACV (do not rinse the solution from the kale before adding to pan) and a dash of sugar to aid in caramelization.
Chardonnay was amazing with this - we had 14 Hands, which was a really unusual-tasting Chardonnay; not oaky at all but a little sweeter than expected. Not sure if I'll buy it again but it did end up going really well with the greens.
*ACV - I used Bragg's apple cider vinegar
Recently I saw a couple recipe ideas on Pinterest for shredded B. Sprout salads, and decided to try something different with a shredded version. This is where the food processor is very necessary - there is no way I would do this without one, that is way too much slicing, and those little buggers aren't that easy to handle.
1 lb (ish) Brussels Sprouts
2-3 handfuls Kale (ribs removed, torn, washed, and soaked in a water/ACV*/salt solution)
1/4 - 1/2 red onion, thinly sliced
dash sugar/salt/freshly ground pepper
1-2 T salted butter
1 t olive oil
Shred B. Sprouts in food processor with slicer attachment. Heat butter & olive oil in skillet on med. high heat, add onion & saute for a few minutes. Do not brown. Add kale and B. Sprouts, sugar, salt & pepper, and leave on heat without stirring for a few minutes at at time to wilt and brown. Caramelization is the goal - do not overcook the veggies, as you don't want sogginess!
The secret ingredients are ACV (do not rinse the solution from the kale before adding to pan) and a dash of sugar to aid in caramelization.
Chardonnay was amazing with this - we had 14 Hands, which was a really unusual-tasting Chardonnay; not oaky at all but a little sweeter than expected. Not sure if I'll buy it again but it did end up going really well with the greens.
*ACV - I used Bragg's apple cider vinegar
Monday, October 11, 2010
Kale Chips
Kale, thoroughly washed and dried (use a salad spinner)
Olive oil
Kosher salt
Pepper (optional)
330 deg. for 15-20 mins
Tear the kale into small pieces (nothing larger than 2" diameter - the larger ones don't get as crispy). Drizzle the olive oil and rub in with your hands to make sure each piece is coated. Sprinkle with the salt and bake on a jelly roll pan or cookie sheet for at least 15 minutes. Check every few minutes to make sure none of the edges are burning. Stir around with a spatula once or twice during drying to make sure they're not sticking. When done they'll be nice and crispy and light!
Good on soup; try crumbled on popcorn with brewer's yeast & pepper.
Olive oil
Kosher salt
Pepper (optional)
330 deg. for 15-20 mins
Tear the kale into small pieces (nothing larger than 2" diameter - the larger ones don't get as crispy). Drizzle the olive oil and rub in with your hands to make sure each piece is coated. Sprinkle with the salt and bake on a jelly roll pan or cookie sheet for at least 15 minutes. Check every few minutes to make sure none of the edges are burning. Stir around with a spatula once or twice during drying to make sure they're not sticking. When done they'll be nice and crispy and light!
Good on soup; try crumbled on popcorn with brewer's yeast & pepper.
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