6/5/2020 0 Comments True Food Kitchen's Kale Salad
Someone gifted me this amazing book without realizing I was a fan of Dr. Weil and the True Food Kitchen restaurant! It was quite a surprise to hear "I saw this and thought of you!" as I immediately dove in reading the secrets of this wonderful place. First thing I made was the kale salad. I was amazed at how simple it was. I had a friend that also had the book and said the secret they don't tell you is to really massage the dressing into the salad to make the leaves a little more tender. Both ways; tossed or massaged was good to me, just depends on how you prefer it.
Kale Salad
True Food: Seasonal, Sustainable, Simple, Pure Andrew Weil, MD Here's the signature dish of True Food Kitchen People who never imagined eating raw kale quickly become devoted. Unlike most salads, this one gets even better in the fridge overnight. Make the extra effort to find Tuscan kale - also sometimes labeled as black kale, Russian kale, cavolo nero, or dinosaur kale - as it's deeper color and more complex flavor really lift this into the salad stratosphere. 1/2 cup extra virgin olive oil 1/4 cup lemon juice, freshly squeezed 3 cloves garlic, mashed 1/2 teaspoon salt pinch red pepper flakes 2 bunches kale (14 ounces), ribs removed and sliced into 1/4" shreds 1/2 cup Grana Padano or Parmigiano-Reggiano cheese, finely grated 2 tablespoons toasted whole wheat bread crumbs Grand Padano or Parmigiano-Reggiano cheese shavings, for garnish 1. In a salad bowl, whisk together the oil, lemon juice, garlic, salt and red pepper flakes. Add the kale and toss well to coat. Let the salad sit at room temperature for 10 to 30 minutes. Add the grated cheese and bread crumbs and toss again. 2. Garnish with the cheese shavings before serving. Cover any leftovers and refrigerate up to 2 days.
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5/31/2020 0 Comments Outpost Foods Early Bird Smoothie
Early Bird Smoothie
Outpost Natural Foods Give avocados and peanut butter a whirl in your blender jar for a unique flavor combination that will kick start your morning and give you that extra boost of energy to get you through a busy day. 1 avocado, ripe 1/2 cucumber, peeled and seeded 2 limes, juiced 4 tablespoons smooth or crunchy peanut butter 1 1/4 cups apple juice 1 cup milk, any 1 tablespoon fresh cilantro, chopped 1. Throw it all in the blender and blend until smooth. 2. Garnish with a dash of paprika and a cilantro leaf. 5/12/2020 0 Comments Slow Cooker Vegetarian Baked Beans
My slow cooker is out so I figured I should use this time at home to make some staples I can freeze and enjoy later. This classic for baked beans did not disappoint. It was so easy; I soaked the beans one night, put it all together early in the morning and let it cook all day. The result is a rich almost caramel like saucy bean.
The beans held their shape quite well and the sauce was nice and thick. It makes a big batch so I put some in the fridge and portioned the rest away in the freezer for a future more hectic day. I didn't have savory so used some sage instead. I couldn't find my whole cloves so I used a pinch of ground; turned out all good.
Vegetarian Baked Beans
Not Your Mother's Slow Cooker Cookbook, Beth Hensperger & Julie Kaufmann 1 pound dried white navy beans 1/4 cup ketchup 1/4 cup pure maple syrup 1/4 cup molasses 1 1/4 teaspoons dried summer or winter savory, or 2.5 teaspoons chopped fresh 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon black pepper, freshly ground 1 medium sized white onion, peeled, left whole, scored with an in the root end, and studded with 4 cloves boiling water to cover 1/2 cup butter, cut into pieces 1. Rinse the beans in a colander under cold running water; pick over for damaged beans and small stones. Transfer to the slow cooker. Cover with cold water by 2", soak overnight and drain. 2. Cover the beans with fresh water by 3". Cover and cook on HIGH for 1 1/2 hours, until still undercooked. Drain. 3. Return the beans to the cooker and add the ketchup, maple syrup, molasses, savory, baking soda, salt and pepper; stir to mix well. Press the whole onion down into he center of the beans. Add boiling water to cover by 1/2"; stir gently. Cover and cook on HIGH to bring to a boil, then reduce the heat to LOW and cook until the beans are soft, thick, and bubbling, 10-12 hours. 4. Remove the onion and stir in the butter until melted. Taste for seasoning and serve hot. 5/2/2020 0 Comments Peanut Sauced Chicken Pitas
Vegan Peanut Sauced Chicken Pitas
Inspired by Cooking Light Magazine, August 2011 by Jackie Newgent 1 cup shredded chicken 1/3 cup thinly sliced green onions 2 tablespoons thin red bell pepper strips 2 tablespoons peanut satay sauce 1/8 teaspoon kosher salt 1 teaspoon chili paste with garlic 1 6" whole pita, cut in half 1/2 cup fresh mung bean sprouts, rinsed, drained, patted dry 2 tablespoons diagonally cut carrot 2 tablespoons chopped fresh cilantro 1. Combine the first 5 ingredients, tossing well to coat. Stir in the chili paste. 2. Fill each pita half with half of the chicken mixture, 1/4 cup bean sprouts, 1 tablespoon carrot and 1 tablespoon cilantro. 5/2/2020 0 Comments Caesar Salad Bagel Sandwich
Caesar Salad Bagels
Cooking Light Magazine, August 2011 by Jackie Newgent 3 tablespoons Caesar salad dressing 2 - 4 ounce everything bagels, split and toasted 1/2 teaspoon black pepper 2 thin red onion slices 1 cup torn or shredded romaine lettuce 1/2 cup shaved parmigiano-reggiano cheese 1. Spread dressing evenly on cut sides of bagels. Sprinkle with pepper. 2. Arrange half of red onion, romaine lettuce, and cheese on bottom halves of bagels, and repeat layers. Top with the top halves of bagels. 4/29/2020 0 Comments Pumpkin Cheddar Slow Cooker Grits
2/3 cup coarse, stone ground corn grits
1 1/2 cups water 1 cup evaporated milk 1 teaspoon salt 1 cup mashed cooked pumpkin or winter squash (blue hubbard or butternut) or canned pumpkin a few grinds black pepper 1/4 cup unsalted butter 1/2 cup cheddar cheese, shredded 1. Combine the grits and some cold water in a bowl; the husks will rise to the top. Drain in a mesh strainer. 2. Combine the grits, 1 1/2 cup water, evaporated milk, and the salt in the slow cooker. With a wooden or plastic spoon, stir for 15 seconds. Add the pumpkin and pepper, cover, and cook on HIGH for 3-3 1/2 hours or LOW 7-9 hours, until thick and creamy. 3. Stir in the butter and cheese, cover, turn off the cooker, and let the mixture rest for 10 minutes to melt the butter and cheese. Serve immediately.
Cucumber Salad with Peanuts and Cilantro on page 52 of this NY Times bestselling vegan potty mouth cookbook is the salad I need right now.
Springtime has me with cucumbers and spinach. This Asian inspired salad is hearty and tasty. Easy to whip up; shake dressing up in a jar and hold until ready. Chop cucumbers and onions. Add in cilantro and spinach. I like with some red pepper flakes in my salad. My neighbor thought it was just fine as is. This book has recipes that are simpler than their original book; for me it's been hit or miss (I don't mind more complicated recipes!). This one is a hit that I will put into my veg rotation.
1. Make the dressing: Pour the vinegar, lime juice, soy sauce, maple syrup and oils into a jar and shake the shit out of it.
2. Make the salad: In a large bowl, toss together the spinach, cucumbers, red onion, and cilantro. Pour in the dressing and toss everything together. Sprinkle in the peanuts, salt, pepper then taste and add more salt or whateverthefuck you think it's missing.
Mixed Greens with Roasted Asparagus & Tarragon Vinaigrette
MIXED GREENS WITH ROASTED ASPARAGUS 1/2 cup pine nuts 1 1/2 pounds asparagus 1 1/2 tablespoons extra virgin olive oil 1 1/2 teaspoons kosher salt 1 1/2 teaspoons black pepper, freshly ground Tarragon Vinaigrette (below) 8 ounces mixed baby greens TARRAGON VINAIGRETTE 3 tablespoons shallot, minced 2 tablespoons tarragon wine vinegar 1 teaspoon dried tarragon 1 teaspoon dijon mustard 1/4 teaspoon kosher salt 1/8 teaspoon black pepper, freshly ground 1/3 cup extra virgin olive oil Preheat oven to 350 degrees. Place pine nuts on a baking sheet and roast in preheated oven 8-10 minutes until golden. Remove from oven and cool. Increase oven temperature to 400 degrees. Wash asparagus and snap off woody stems. Place asparagus on a baking sheet. Toss with oil. Sprinkle with salt and pepper. Spread asparagus in a single layer. Roast in preheated oven 5-10 minutes or until tender-crisp. Remove from oven. Prepare vinaigrette. Shake all ingredients together in a jar and shake. Or whisk together in bowl. To assemble: In large bowl, toss mixed greens with enough vinaigrette to coat. Arrange on 8 salad plates. Arrange a few asparagus spears on each plate and sprinkle with the toasted pine nuts. To prepare ahead: You can make the vinaigrette up to 2 days ahead and store, covered in refrigerator. Return to room temperature and whisk to recombine Serve as directed above. You can roast the asparagus early in the day. Cool to room temperature and cover until ready to serve. 12/27/2019 0 Comments Pineapple Fizz
Years ago I overcome a sparkling water addiction. At my low point I was drinking too many a day to admit.... then one day I complained to my trainer about feeling bloated. We went through my diet and there it was.... she told me I need to cut out the Lacroix. I was shocked that my favorite sparkling drink would be causing me so much pain. That couldn't be it I thought. It had to be something else. I humored her and tried cutting it out and dang it she was right; I felt better. When I was weak and reverted that bloat come back. I went cold turkey for years but lately I've had that craving again. On occasion I will give in and indulge in one, drinking it very slowly with ice to water it down. I realized most of my pain comes from me guzzling it too fast, chugging it out of thirst.
One day when looking for inspiration for new smoothie flavors I came across a clip I had from Shape Magazine about a book, "Pop it, Stir it, Fix It, Serve it" by Laura Karr (link below). It was from 2005 and is along the quick and easy route utilizing canned foods and soda. I'm not one to buy canned goods, as I prefer making from scratch, but the flavors here sounded refreshing... and this could be a new way for me to drink my carbonated goodness without pain! I adapted her frosty pineapple quencher recipe to be lighter and utilize a fresh pineapple I had chopped and put in the freezer (core and all). The result was a thick, frosty type satisfying shake that I am now addicted to! Pineapple Fizz, serves 2 2 cups frozen pineapple 1 tsp lemon juice 2 cups lemon lime sparking water Blend pineapple and lemon juice in blender. Add only enough sparkling water to help blend to smooth consistency so pineapple doesn't get stuck. Turn off blender and add in remaining sparkling water and stir.
I've got a new favorite Christmas cookie.... that happens to be vegan by my idol Isa Chandra Moskowitz.
I'm not a huge peppermint candy fan but it works here. I didn't have peppermint chocolate that the recipe calls for but I did get a gift of candy canes I crushed up in the food processor and had some Enjoy Life mega chunks in the cupboard. They are not overly sweet or minty, they are the perfect dark fudgy chocolate that I respect in a cookie!
Candy Cane Fudge Cookies
The Superfun Times Vegan Holiday Cookbook byIsa Chandra Moskowitz 1/2 cup refined coconut oil, at room temperature 1 1/4 cup sugar 1/2 cup unsweetened applesauce, at room temperature 1/4 cup unsweetened almond milk (or your favorite non-dairy milk), at room temperature 2 teaspoons vanilla extract 2 cups all-purpose flour 2/3 cup unsweetened cocoa powder, sifted if lumpy 1 teaspoon baking soda 1/2 teaspoon salt 2 - 3 oz peppermint chocolate bars, chopped up 4 candy canes, crushed up (in pieces no bigger than 1/2" Preheat oven to 350. Lightly grease 2 rimmed baking sheets. In a large bowl, cream together the oil and sugar until light and fluffy. Add the applesauce and milk and mix gently; it might make the oil clump up and firm up a bit, but that's okay. Mix in the vanilla. Add 1 cup of the flour along with the cocoa powder, baking soda and salt and mix well. Mix in the chocolate peppermint chunks and then the remaining 1 cup flour and mix until it firms up. You might need to use your hands to get it fully incorporated. Place twelve 1 1/2 tablespoon scoops of dough on each baking sheet, a few inches apart. Flatten slightly with your hand. Place a pinch of crushed candy cane in the center of each and press gently into the surface. Bake for 10 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a cooking rack to cool completely. |
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