Tag Archives: crisp

Jeweled Kale and Cabbage Salad with Maple Mustard Dressing

4 Jun

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We all know how good leafy greens are for us, but did you know how downright tasty they can be to boot? I learned the technique of cooking off the rawness of the kale and cabbage from Chef Lulu Powers who I worked for when I was out in LA a few months back. These simple ingredients come together for a wonderful balance of flavors and textures. Enjoy! 

Time: 15 minutes                         Serves: 6

Ingredients


  • Salad


  • 1/4 cup dried cranberries (or cherries)
  • orange juice or lemonade – enough to cover dried fruit
  • 3 cups shredded kale
  • 3 cups shredded cabbage
  • 1/4 cup toasted pine nuts
  • 1/4 cup shaved Parmesan Reggiano Asiago cheeses
  • Dressing


  • 1 tbsp Creole or other grainy mustard
  • 3 tbsp lemon juice
  • 1 tbsp + 1 tsp maple syrup
  • 2 tbsp olive oil
  • sea salt and black pepper, freshly grated – to taste

How to make it


  • Salad


  • The day before you plan to make this salad, combine dried cranberries and juice in a small container. Seal and let sit overnight to reconstitute the fruit.
  • Preheat oven to 425F. Spread shredded kale and cabbage out on lined baking sheets giving room so as not to crowd.
  • Bake kale and cabbage for 6 minutes. Transfer from baking sheets to a large mixing bowl.
  • Add reconstituted cranberries, pine nuts, and cheese. Toss with dressing and serve.
  • Dressing


  • Combine mustard, lemon juice, maple syrup in a small non-reactive bowl. Whisk to incorporate. Add olive oil and whisk to emulsify. Season to taste with salt and pepper.
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Pineapple “Fried” Rice

17 Jan

Leftover pineapple inspired me to create this dish. It has a great balance of flavors and textures. I served it with teriyaki-marinated roasted chicken thighs.

Time: 25 minutes              Serves: 4

Ingredients


  • cooking spray
  • 2 eggs, whisked in a bowl with s+p to taste
  • 1-2 tbsp vegetable oil (I used Canola)s
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • pinch crushed red pepper (or to taste)
  • 1 cup chopped carrots
  • 1 cup button mushrooms, quartered
  • 1 cup snow peas, trimmed & halved
  • 1 cup mung bean sprouts, roughly chopped
  • 2 cups cooked rice (I used Basmati) – leftover 1-2 days is best
  • 1 cup chopped pineapple
  • sesame oil, to taste
  • soy sauce, to taste
  • rice vinegar, to taste
  • ground sea salt & black pepper, to taste
  • 1 green onion, trimmed & sliced thinly on an angle

How to make it


  • Prepare a small skillet with cooking spray. Heat over medium. Add eggs and cook until set, about 2-3 minutes. Flip and cook another 1 minute, or until done through. Set on cutting board to cool. Once cool, roll up and slice in thin strips.
  • Heat veg oil in a large skillet over medium-high heat. Add onions and cook for about 5 minutes, stirring occasionally. Add garlic and crushed red pepper. Cook 1-2 minutes, stirring occasionally.
  • Add carrots and cook 2 minutes, stirring occasionally. Add mushrooms, peas, and sprouts. Cook about another 3 minutes, stirring occasionally, until peas are tender crisp.
  • Add rice, egg, and pineapple. Season with sesame oil, soy sauce, rice vinegar, and a bit of s&p (less is more to start). Mix to incorporate, cook to heat through – about 3-5 minutes. Add more seasoning if needed.
  • Garnish with sliced green onion to serve.

Cranberry Turtle Bars

28 Nov

A delicious and unexpected treat! I found they taste even better after the first day. Store in an airtight container. Based on a recipe from the Closet Cooking blog with a few adjustments for taste and ingredients on hand.

Time: 20 min + cooling            Serves: 12+

Ingredients


  • Shortbread Crust


  • 2 cups flour
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1 1/2 sticks (3/4 cup) butter cut into about 1/2 inch cubes
  • Cranberry Candy


  • 1 2/3 cups sugar
  • 1/4 cup agave nectar syrup (may also use light corn syrup or similar)
  • 1/2 tsp salt
  • 12 oz. fresh cranberries
  • 1 tsp vanilla
  • 3 cups pecans, toasted and coarsely chopped

How to make it


  • Shortbread Crust


  • Preheat oven to 350F. Line a 10×15 or 13×9 baking pan/dish with parchment paper. Spray paper with cooking spray.
  • Combine flour, sugar and salt in a mixing bowl. Add butter and mix until pea sized lumps form. (I did this by hand with my fingertips but feel free to throw it in the food processor.)
  • Sprinkle mixture into prepared baking pan/dish and press down to even out.
  • Bake for 15-20 minutes, until golden brown. Set aside to cool completely.
  • Cranberry Candy


  • Melt butter in a large saucepan. Mix in sugar, agave nectar and salt – bring to boil. Lower to simmer until mixture reaches a golden amber color, about 10 minutes. (If you have a candy thermometer, test to read 245F.)
  • Stir in cranberries and cook an additional 3-5 minutes (or until temp reads 245F again).
  • Remove from heat and stir in vanilla and pecans. Quickly pour mixture over crust and spread evenly. Allow to cool completely.