Refreshing Kale Peanut Salad

This weekend it was FINALLY (finally finally finally) actually, legitimately warm.

I'm talking this kind of warm:

and this kind:

and best and most fabulous of all, this kind:

In celebration, I decided it was time to start busting out the summertime salads. I found this one over at Once Upon a Chef which also was the source of the very delicious Thai Quinoa salad, which actually had a similar flavor profile. My version is below:

The Stuff:
Kale, a few large handfuls
1 cooked chicken breast (or equivalent; optional)
half a cup sliced almonds, toasted
half a red bell pepper, chopped
3/4c carrot pieces (mine were chopped baby carrots)
handful of cilantro, roughly chopped

dressing:
1.5 tablespoons peanut butter
2 tablespoons rice vinegar
1 garlic clove
chunk of ginger (or about 2 teaspoons minced ginger)
.5 tablespoons soy sauce
1.5 tablespoon sesame oil
juice of half a lime
red pepper flakes or chili sauce
pinch salt

What to do with it: 
The dressing is easy, basically take all of the ingredients and blend them up in whatever way you like best (mini food processor, blender cup) or just chop as finely as you can with your own two little hands, and mix very well.

For the salad itself, first prepare the kale. Remove the hard spines, and then the key is to hold a bunch of leaves together in your hand and cut them in small strips (chiffonade). If your strips are a little on the large size, as mine are you should massage it, which just means to squish it in your hands a bit so it is softer. Then, add the other ingredients, toss with dressing, and there you go!

It was very refreshing, plus, I'm a sucker for a good peanut sauce. The nice part about this one is that it's peanuty but really not to heavy. The other nice thing about kale salads is that they really hold up in the fridge, and even though this is half the original recipe, there are lots of leftovers. This is definitely going into the summer rotation!

Avocado Lime Pesto

I've posted before about my obsession with zoodles (zucchini noodles), so I'm always looking for something new and exciting to put on them. One thing I love is pesto, but since it ends up being mostly olive oil, nuts, and cheese, it doesn't always feel like a healthy option... LUCKILY,  I found this recipe over on Cara's Cravings, always a reliable source.

Unfortunately, bright green noodles aren't 100% photogenic, so I had this twice before I got around to trying to blog about it!

I made this whole thing in the smoothie cup of my Ninja blender, which is possibly the best thing I have ever purchased for myself. Besides all manner of green smoothies for breakfast, it makes things like this super fast, and the smaller volume of the smoothie cup works better for small batches than a large food processor does.

This is what you need for the pesto:

- 1/2 avocado

- a BIG bunch of basil, washed very well

- 2-3 cloves garlic

- pinch salt

- half a lime worth of juice

- a little water to help it blend

Basically it could not be easier- dump that all in the blender, hit go, and wait until it's smooth.

I had the pesto multiple times on zoodles- once with mini thai flavored turkey patties (mixed with basil, cilantro, fish sauce, ginger, and grated carrots) and once with a piece of frozen tilapia from Costco, which I marinated in lime juice and herbs. But in addition to the zoodles, it was awesome on top of eggs, on top of chicken- basically, on everything I ate that week! It's much brighter and more refreshing than typical pesto, and would be perfect for all kinds of summer dishes. Try it!

Collard Green Wraps- Who Knew?

As most of you probably did, I spent December in an orgy of cookies and candy and delicious cocktails. I'm not going to lie, it was spectacular. BUT, now it's time to get things back in hand. I decided to do a modified version of a Whole 30 (modified to include the vegetarian options since I just can't stand eating that much meat everyday), which has been great for getting me back into cooking and I've tried a bunch of new recipes.

This one isn't really a recipe so much as a concept. Sandwiches are pretty much off the table for the time being (which is a little rough given that I'm a sucker for a good sandwich, and even have a series of past posts called "The Gallery of Sandwiches", chronicling the best sandwiches I have encountered). Honestly, though, I normally just eat leftovers for lunch so it's not actually any kind of big deal. But, if the craving strikes, this trick is worth a try. I learned it from YJP over at Broccoli is for Lovers.

I have never given collard greens a lot of thought. I've had the Southern side dish version of them and just never liked it. BUT, they are super cheap and have gigantic flat leaves that it turns out are totally perfect for a wrap. The only prep I did was to cut down the spine a little bit, because it's kind of big.

Then, just lay out your ingredients. This was tuna, but it would also be good with the avocado chickpea salad, or really anything else you'd do in a wrap.

(immediately after taking this picture I realized that everything has to be oriented in the same direction for better wrappability, but this was more photogenic)

Then, you know, wrap it!

I will say that one of the perks of these things is that the leaves are really pretty :).

I was surprised at how well this worked- the leaves themselves have a really benign flavor that doesn't have much of an impact on the flavor of the filling, but they also make it taste really light and a little crunchy. It's good I liked it, because my grocery store sold these in ENORMOUS bunches (for  only 59 cents a pound!), so I have wraps for weeks (some of these may become green smoothie fodder). Anyhow, sounds weird, but totally worth a try!

Herbed Thai Quinoa Salad, Super Refreshing for Hot Weather!

Ok, it is starting to get HOT. That means that I don't want to turn on my oven or eat anything even vaguely warm, so it's time to turn to salads! Coming up are a series of salad posts and I'm not kidding, these are delicious!

First up is this Thai Quinoa Salad with Herbs and Lime Vinaigrette.

I got the recipe over at Once Upon a Chef, and really pretty much made it exactly as instructed (for once), so I'll just link you there.

I will say I used both cilantro and basil and I really wouldn't leave either out even though the basil is optional- it was all the fresh herbs that really made this salad. I know some people don't like cilantro, which apparently to some extent might be due to genetic differences in chemosensation. But here it adds such a fresh taste, I just really wouldn't skip it. Fortunately I'm growing basil on my fire escape this summer, which means I have 3 different kinds (Thai, Greek, and purple) so pretty much around here fresh basil goes on everything!

The other thing you must must must do is use fresh lime juice (now that limes aren't as insanely expensive anymore). When you pick a lime, be sure to pick not the biggest one, but the heaviest one- the ones with thinner skin that seem surprisingly heavy will have the most juice. Bottled citrus juice just really can't compare! And for something like this that is so refreshing, you just need the real thing.

The recipe makes quite a bit (I used a lot of veggies so got way more portions out of it than the original post suggested), which is good because one thing I like about grain based salads is the ability to keep them in the fridge and take portions for lunch. The quinoa also makes it very filling as a main dish. By the last day I had to refresh a bit with some new and more crunchy cucumber and some fresh herbs but in general it lasted quite a while. Once, I even had it with some tilapia on top- I put a frozen filet (from costco) in a ziplock bag with lime, sesame oil, and the same herbs as went in the salad and let it sit until the fish thawed, then just cooked it in a pan. This was AMAZING on top of the salad- it would definitely be something you could serve to guests at a summer dinner party.

If you're feeling hot and not up to much more interaction with the stove than boiling some water, give this a try! It was bright, refreshing, and a little different- perfect!

Rainbow Krispie Treats

This is a post that is WAY overdue. I made these on a freezing snowy day when I didn't want to go all the way to the grocery store, but I also had a giant rice krispie treat craving. I went to the bodega on the corner to see what kind of fixings they had, and this is the result:

Now, I know what you're thinking. You're thinking "holy smokes, that must be insanely sweet". And I'm here to tell you, YOU DON'T EVEN KNOW THE HALF OF IT.

So, clearly what we have here are not regular krispies but Fruity Pebbles. That's one thing. BUT, they also did not have plain marshmallows, they had these (not my picture):

Yes, these are strawberry and vanilla marshmallows, just to add that extra little something. I'm normally a Jet-Puffed marshmallow loyalist (Jet-Puffed marshmallow creme being a core ingredient of the family Christmas fudge recipe). And, I had a moment of fear that I would end up like Liz Lemon, who became addicted to off-brand cheez puffs called "Sabor de Soledad" from her corner store. 

Fortunately, no such thing happened, the only result was some very festive looking treats.

 

I followed the normal recipe- the bag of marshmallows, a few tablespoons of butter all melted together, and then 6 cups of cereal. I have two tricks for smushing this stuff into the pan. 1. get your hands wet, and use your hands. 2. get waxed paper as a barrier and push down on top of it until everything is flat. The waxed paper is much better (and more sanitary), provided you actually have waxed paper. Parchment doesn't really work.

These were insanely sweet. There was not one single natural ingredient in the entire thing. And they totally hit the spot on a snow day staying home from work.

Zoodles Post #2

I posted previously about my zucchini noodles obsession, this is another version, which was also delicious, and is vegetarian if you're into that kind of thing.

 What you need:
-2 zucchinis worth of zoodles
-olive oil
-1 can garbanzo beans, rinsed well and drained
-2 chopped tomatoes (without the slimy guts)
-pesto
- 1/4c chopped basil

Put the beans and tomatoes in a large saute pan with a little olive oil. Cook them until the beans are hot and the tomatoes are cooked down a bit. Stir in a lot of pesto (like, a quarter cup), then add the zoodles. Stir everything around  until the zucchini is soft and everything is hot. If it's not flavorful enough add more pesto. Once it's all generally cooked stir in the basil. Top with Parmesan cheese and serve. Use basil for garnish.

 This was really good- warm and filling and homey tasting, but also a little different. I took it for lunch and it heated up well- the zoodles tend to make a bit of extra liquid when they sit, but in this case, it worked! Give it a try!

Zucchini Noodles: Better Than You'd Think.

I have a new obsession, and they're called zoodles. Yes, zucchini noodles. My childhood self is watching this all unfold in horror.

Actually, my childhood self would have been pretty psyched to get to use my noodle maker:

 

It looks like a normal peeler but it has these little teeth. You scrape it across a vegetable (squash type veggies are the most successful, the sweet potato was a disaster), and it creates these awesome noodle shapes. Apparently there are a few different options for noodle makers, but this one was easy and cheap and does the job. See?

  

For my maiden zoodle-making voyage, I decided to go basic and just had them with a meat sauce that isn't very interesting in and of itself so I won't even go into it. Use whatever you like. You're going to want to warm up and soften up the zoodles. You do NOT need to boil them. I saute, either in a little water, or in a little oil, just for a few minutes until they are pliable.

Then, top and serve!

You will end up eating more zucchini than you'd expect, and remember that it is very light so you may want to err on the side of a more filling sauce with some protein if it'll be a main dish.

There is definitely more of this to come!

 

Two-minute Take-it-to-work Salad

I usually like to take my lunch to work. It saves money, and makes me avoid eating pizza or something that comes from a truck (a delicious delicious truck) every day. But, sometimes you are just not on top of it enough to have anything to bring, which usually means I run around the kitchen dumping random food items into little tupperwares and eat lunch feeling like a toddler. 


NO MORE! I have discovered the easiest, fastest, salad on earth.

I don't think this can even legitimately be called a recipe.

Yes, it's in a tupperware, on my desk. Part of being the easiest fastest salad on earth is that no work is involved other than dumping stuff in a container, shaking it up, and carrying it away with you.

The superstar of the dish is something I just noticed at Trader Joes: the frozen Melodious Blend, which has a couple kinds of lentils, green garbanzo beans, and some tomatoes.

 

Basically, here is what I did. Get a pencil, because it's pretty complicated.
Dump an amount of Melodious Blend that is slightly less than you think you'll want to eat into the tupperware (this is because this stuff will end up being way more filling than you predicted as you poured out frozen beans in the cold morning light). Cut up some bell pepper (or whatever you've got). Dump that on top. Squeeze half a lemon over the whole thing (you could also use vinegar, you just need some acid). Drizzle a little olive oil over the whole thing. Sprinkle some spices straight on there. I was going for easy, which means no thinking, so I used Mediterranean blend, salt, and pepper. Put the lid on it and give it a shake.

It's frozen, but since all the beans are little and separate, don't even worry. Just take it with you, and by lunch time it is a perfect chilled salad temp. If this thing isn't driving to work, and waiting for you to go to the gym, and then waiting for you to toil all morning before you eat it, you could probably microwave it and get a nice warm lentil salad, or do it ahead and leave it in the fridge. But really, the beauty here is in having a healthy option that involves no planning whatsoever.

The next day (today!) I made another version:

This one had a little bit of kale in there, and used creole seasoning (again, a mix, for pure easiness). Both were great! You can see my plating here is just as elegant as it was yesterday.

Anyhow, if you're looking for a backup plan that you can keep in the freezer that will make you feel all nourished and healthy and give the illusion of being totally on top of this whole lunch thing, this is for you!

Cilantro Lime Pesto- Put This On Everything, Now!

I've had some kitchen issues, all of which were kicked off by a mouse who wanted to come in from the cold, set up camp in my oven, and refused to take any bait from any kind of mouse trap. He was finally vanquished, but had caused oven issues (in addition to the grossness factor), and until this morning when a replacement one arrived, my oven was non-functional. If it actually would warm up like it's supposed to, it might not be a big deal, but it's almost May, it's 45 degrees and raining, and I want to bake things!

The first thing I did to baptize the new oven was to roast cauliflower, which is one of my favorite things. I got the idea for the pesto from a friend, who told me a few weeks ago about a cauliflower-pesto combo that I've been thinking of ever since! I love pesto, normally, but this one is a little different and extra delicious. It also couldn't be easier.

What you need:
-big bunch of cilantro (I used a bunch and a half)
-juice of one lime, and zest
-1c olive oil (except, I used 1/2c oil and 1/2c water, and it worked just fine)
-1/2c nuts- I used 1/4c walnuts and 1/4c almonds
-3-4 cloves garlic
-a little salt
-red pepper flakes (or, jalapeno!)

What to do:
Put it all in the food processor or a really good blender, and push go. See, told you it was easy! Taste it, you want it to be balanced, not overpoweringly garlicky or salty, it should be fresh and bright and tangy. See how beautiful and green it is!

I roasted the cauliflower with olive oil, salt, and cumin, just toss it in those and stick it in a 400 degree oven (turning once or twice) until nice and brown. The beans were just cooked in a pan with cumin and corriander- super easy. I am really looking forward to having this on some fish or chicken, too (or you could do tofu, if that floats your boat).

Honestly, I want to put this stuff on everything!

The World's Most Refreshing Kale Salad

Ok, don't fall over in shock or anything, but I actually have a brand new recipe. It's been a kind of long hiatus- I was busy, I made some stuff that was good that I didn't take pictures of, some stuff that I took pictures of but that wasn't good, and some stuff that I was to lazy to post. Somehow all of the snow this winter put me into some kind of coma. Charlotte loved it. So, now, let's just forget about all that and get back on track.

At this point, it is thisclose to being April, and it is STILL cold around here. I have had soup, and stew, and things made in the slow cooker and I am sick of it  all! So today I decided that I can't be forced to comply with this madness, and I'm just going to go right on ahead and eat as much summery food as I want.

Exhibit A.

My Mom used to make this really good salad when we had enchiladas, with avocado, and grapefruit, and red onions. This is sort of a riff on that, and I must admit, avocados would be the icing on the cake.

Ingredients:

-kale (4 cups, when it has been cut)

-1 pink grapefruit, supremed

-a smidge of red onion, sliced thin (less than a quarter of a small one)

-2/3 can of garbanzo beans

-1 small red pepper, julienned

-1/8c chopped cilantro

-1 tbsp olive oil

- 2 tbsp apple cider vinegar or citrus juice

-1/8 tsp salt

-1/8 tsp pepper

-1/8 tsp cumin 

-queso fresco (which I used) or avocado, crumbled or chopped depending which one

What to do with them:

Kale- when I make a kale salad, I like to cut it in very thin strips. I take out the pieces of rib that are by themselves but if they're attached to a leaf then I leave it (hey, fiber). Then I "massage" it which is less exciting than it sounds. Basically, grab it in your hands, almost like kneading bread, just to sort of soften it. It really makes the end product so much more appealing. Then, chop the pepper and cilantro

Garbanzo beans- you're not cooking these or doing anything so really wash them super well so that they don't have any of the slimy broth from the can.

Grapefruit- you're going to need to "supreme" the grapefruit. You have to slice off the peel, including the white pith. Then, very carefully slice along the membrane that separates the sections, so that you have a little section of just the inside part of the section. Go along for each one, and do that. This website has really good instructions http://chefinyou.com/2010/01/how-to-supreme-fruits/

Dressing- mix the oil, vinegar, and spices. It is not a ton, but the grapefruit also makes liquid that contributes to the salad.

Combine it all....

Toss, and serve! It's really good- the grapefruit just bursts in your mouth, it really is the most refreshing salad in the world! In the queso fresco vs avocado debate, it's worth pointing out that taking the avocado choice is the obvious way to veganize it.

One of the reasons I'm so into kale salad is that it's one of the few salads I can think of (involving actual greens) that stands up in the fridge for leftovers. Tonight I had it with some leftover arroz con pollo but tomorrow, this is lunch!

Christmas Treats, the Grand Finale: Kransekake!

If you're heading into this pre-holiday weekend looking for a cooking project, this, my friend, is it! My family has these at weddings and major birthdays, and every once in a blue moon someone feels motivated enough to make one for Christmas. It is definitely beautiful and festive, and delicious.

http://yellowfishblog.blogspot.com/2012/01/crowning-achievement-kransekake.html

Christmas Treats: Peppermint Shortbread Cookies!

In the final item of the trifecta of peppermint based holiday recipes this week, I give you peppermint shortbread cookies, which are a really nice twist on a classic cookie. They're also something you can keep in the freezer, cut off a few rounds of, and have fresh cookies whenever someone shows up. Easy peasy!

http://yellowfishblog.blogspot.com/2011/12/peppermint-shortbread-cookies-put-these.html

Christmas Treats: Brittle Mania!

This time of year, it's nice to give people a little something. Ideally, this little something tastes awesome, but doesn't take up too much valuable shopping and Elf-viewing time. Even though brittle does involve a candy thermometer (and don't believe anyone who tells you it doesn't, they are either experts or they make bad brittle), it goes together quickly and tastes delicious. These non-traditional versions are extra exciting!

http://yellowfishblog.blogspot.com/2011/01/not-your-grandmas-brittle-belated.html

Christmas Treats: Peppermint Krispies!

If you need an easy, kid friendly treat that is not yet another thing made of gingerbread, this is your dessert! About 5 minutes more work than regular rice krispies, but so much more festive!

http://yellowfishblog.blogspot.com/2009/12/peppermint-krispies-oh-my-goodness.html

Christmas Treats: Mexican Wedding Cookies

Is this the best picture? No. Are these the best cookies? YES! I love these nutty, buttery little powdered sugar bombs and so will you!

http://yellowfishblog.blogspot.com/2008/12/forsaken-by-commercialized-christmas.html

Christmas Treats: Homemade Peppermint and Chocolate Dipped Marshmallows!

These peppermint marshmallows are a lot of work, but they're also a lot of fun. If you feel like taking on a holiday cooking adventure, give them a try!

http://yellowfishblog.blogspot.com/2012/12/batten-down-your-kitchens-chocolate.html

Thanksgiving is Coming, and Maybe You Want Carrot, Not Pumpkin, Soup

Yesterday I posted a quick easy pumpkin soup recipe that would be perfect to kickstart your Thanksgiving dinner. Maybe you liked the idea, but not that particular soup. WELL, here I am to solve your dilemma. I give you.... Coconut Carrot Ginger Soup! A little more work, but still not that hard.

Check it out! http://yellowfishblog.blogspot.com/2011/12/coconut-carrot-curry-soup.html

Thanksgiving is Coming, and you need this Pumpkin Soup to Kick Things Off!

Cooking for Thanksgiving is stressful, and one of the big stressors is that oven space becomes a hot commodity, what with stuffing and sweet potatoes and turkeys all taking up space, that oven fills up fast. This soup goes together in a flash, just uses the stove, and could be a really good starter for your Thanksgiving feast!

Give it a shot! http://yellowfishblog.blogspot.com/2010/12/ten-minute-pumpkin-soup.html

Thanksgiving is Coming, and No One Wants Rolls- You Want Sage Apple Cornbread!

Amidst the awesome feast that is Thanksgiving are some slightly less awesome things, including the obligatory dinner rolls. You might not really want it, but you kind of have to have it. I actually had the great fortune to have a cousin marry someone with a delicious family roll recipe, so we are in good shape, but if you're just running past the grocery store at the last minute, this might improve things a bit.

(ignore the beans. cornbread is one thing, but cold bean salad for Thanksgiving is just crazy)

These rolls have all the flavors you're looking for in something for Thanksgiving- sage, corn, seasonal apples, it's perfect! 

Check it out! http://yellowfishblog.blogspot.com/2010/07/sage-apple-cornbread.html

Thanksgiving is Coming, and You Want THIS Awesome Fresh Cranberry Ginger Relish

When you think of cranberry sauce, do you think of a gelatinous mold, still shaped like the can? Do you think of something that you take a tiny obligatory amount of and then leave secretly on the plate?

Well, feast your eyes on this...

What's that? fresh, vibrant, tart, delicious cranberry lemon ginger relish.

I got the idea from my Mom, who sent me this recipe, which is actually a little bit similar to our traditional family recipe. The family recipe for cranberry salad is based on the same general idea but also involves raspberry jello. Yes. I said jello. It is a gloriously 1950's fandango of a recipe and I could eat it 365 days a year. This, however, is a little easier, does not involve a jello mold (or, cooking sherry!), so is a little less controversial, and tastes awesome. I modified it from the original version, in part out of a lack of candied ginger, which the original calls for.

Here is my version:
-1/2 package fresh cranberries (the other half went into pumpkin scones!)
-1 granny smith apple
-1/4c unsalted almonds
-a plug of fresh ginger, about 2 inches long
-zest of one lemon
-1/4 c sugar (let it sit a bit, add more if you like).

Basically, just chop up each big ingredient (apple, cranberries, almonds) in the food processor. Do NOT process too long- you want some texture, here. For the ginger, peel it, and first chop it up as well as you can- those fibers won't really get food processed that easily. Then throw it in while you chop the berries so it can get a bit finer.

After you combine it, let it sit for a few hours for all of the flavors to meld.

This stuff is really good- the combo of the ginger and the lemon and the tart fresh berries is so good. The apples add a little sweetness (which is why I cut the sugar in half) and some crunch. This gives all the cranberry goodness you could want, without any of the corn syrup or other bad stuff that comes in the prepackaged sauce. 

You could eat this with turkey, or just go hard core and eat it in a salad, which is what I've been doing all week!