Spinach Pakoras with Royal Dip

I first had these delicious veggie fritters at a stand at the farmer’s market.  I’d never seen them before, but it was love at first bite!  I swore I’d have to find a way to make them at home – and I did!  Spinach Pakoras with Royal Dip are healthy, tasty, vegetarian and gluten-free too!  These Indian snacks are eaten with a minty yogurt dip and are a popular street food.

The only ingredient that may be a bit tough to find is chickpea flour.  Also called gram flour or besan flour, it’s just dried garbanzo beans ground powder-fine.  I made it at home, and while it took a bit of time because my food processor is wimpy, it worked very well!  If you do grind your own, you will need to sift it through a fine sieve, and return any pebbles to the food processor for a finer grind.  After that, it’s smooth sailing.  Bob's Red Mill has a really good packaged chickpea flour, and is available at most grocery stores.  If you’re lucky enough to have an Indian grocery store nearby, stop in and buy some chickpea flour – and whatever else catches your eye and tempts your nose!

Spinach Pakoras with Royal Dip

Ingredients:

• 1 cup Greek yogurt
• 1 clove garlic, finely minced
• 1 tablespoon cilantro, finely minced
• 1 tablespoon mint, finely minced
• 1 cup chickpea flour
• 1 teaspoon curry powder
• 1/2 teaspoon  ground fennel seeds
• 2 tablespoons rice flour (or use more chickpea flour, or use regular flour)
• 2 cups fresh spinach or other hearty greens (mustard, collard, kale), chopped
• 1/2 onion, cut into very thin strings
• 1/4 teaspoon salt
• 1/4 cup water (may use more or less)
• oil for frying:  grapeseed, coconut, peanut, or vegetable oil

Directions:

1. Make the Royal Dip:  stir together the yogurt, garlic, cilantro, and mint.  Cover and refrigerate.
2. Mix together the chickpea flour, curry powder, fennel, and rice flour in a large bowl.
3. Mix in the spinach and onion. Stir to combine.
4. Add about 3 tablespoons of water and stir.  Mix it all very well.  You don’t want a thin batter – you just want the flour to be wet and coating the veggies.  Add a bit of water until you make a thick batter.
5. Heat the oil over a medium burner and drop the pakora batter in by the tablespoonful.  Try to flatten them out a bit so they are pancake-shaped as opposed to spherical.  Cook for about 3 minutes until crispy, then flip and cook the other side.
6. Remove pakoras to a paper towel-lined plate and sprinkle with a bit of salt.  Serve hot with the Royal Dip.

Tarragon Green Bean Salad

Green beans – get ‘em while they’re hot!  Or cold.  They’re in season now, so green beans are cheap and plentiful.  My husband likes them best splashed with olive oil and roasted in the oven, but sometimes you don’t want to heat up the house.  For a yummy, summery green bean dish that’s delicious warm or cold, try this Tarragon Green Bean Salad!

Fresh herbs are a joy, and this recipe uses parsley, tarragon, and green onions.  Technically this may be a green goddess salad dressing, and it IS wonderful on a salad with fresh tomatoes.  You will have enough dressing left over to do just that!  Make the dressing while the beans are cooking and this recipe is ready in a snap.  Let’s go!

Tarragon Green Bean Salad

Ingredients:

• 1 pound fresh green beans
• 2 cloves garlic
• 1-inch squeeze of anchovy paste or one small anchovy fillet (you can sub soy sauce if you must)
• 1 fist full of parsley
• 1 fist full of tarragon leaves
• 2 green onions
• 2 tablespoons mayonnaise
• 2 tablespoons yogurt (or sub sour cream)
• juice of 1 lemon (or sub tarragon vinegar, if you’re fancy!)

Directions:

1. Prep the green beans:  cut off tops and tails and cut the beans into 1-inch pieces.  Put the beans in a covered dish with some water and cover.  Microwave for about six minutes.  You want the beans tender-crisp.
2. While the beans are steaming, make the dressing:  Blend all the rest of the ingredients in a food processor.  It doesn’t have to be homogeneously smooth, but you don’t want to bite down on a big chunk of garlic!
3. To serve:  Toss the beans in half of the dressing.  Serve warm, or refrigerate until ready to serve.  It’s great cold too, especially with grilled meats.  Serve the leftover dressing with salad and tomatoes, or use it as a dip for carrots and peppers.

Grilled Caesar Salad

Before we go any further:  Yes, you grill the lettuce.  Say what?!  I first encountered this recipe at an Italian restaurant in our neighborhood a few years back.  It was a revelation—you can grill lettuce! And  instead of making it nasty and squishy, just a tiny bit of char adds so much flavor and texture as to change the whole dish!  Then I saw the idea again in a magazine last week and, that was it, I had to try it at home.  (Okay – I made my husband do the actual grilling.  But I supervised, I promise!)

The dressing comes together in a snap in the food processor (or you can do it old-school in a wooden salad bowl with a fork, but I find it is hard on my forearms!)  The only ingredient you may not have is anchovy paste.  It’s pretty cheap and lasts forever in your fridge, and it adds that “umami” flavor you can’t get anywhere else.  It’s also great in spaghetti sauce, if you’re worried you won’t make a lot of Caesar salad.  This dressing also calls for a raw egg yolk.  I would highly recommend buying the highest quality eggs you can find – check your local farmer’s market – or at least getting organic, free-range, or both.  (If you are immunosuppressed you could substitute a spoonful of store-bought mayonnaise, but it’s just not the same.)  Also, you’ll notice there are no croutons on my plate.  We almost never eat bread, but if croutons are your thing, go ahead and pile them on!

This salad was a side dish to a dinner of grilled steaks and grilled veggies.  Feel free to chop up some grilled chicken and make it a whole meal!  For a side dish, plan on one half of a head of lettuce per person.  If you are making it the main dish, serve a whole head of lettuce per person.  Curious?  Let’s go!

Grilled Caesar Salad

Ingredients:

• 2 cloves garlic, peeled
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1 egg yolk
• 1 teaspoon anchovy paste
• juice of one lemon
• 1/4 – 1/3 cup olive oil
• 1 head romaine lettuce
• croutons and grated parmesan cheese to serve

Directions:

1. Prepare the dressing:  In a food processor, blend together the garlic, mustard, Worcestershire sauce, egg yolk, anchovy paste,  and lemon juice.  Blend in 1/4 cup of oil.  Taste to see if you like the consistency.  If you want it more diluted, add more oil.  Refrigerate until ready to serve.
2. Prepare the lettuce:  Slice it vertically down through the core.  You have two long halves now.  Wipe with a dry paper towel.  The lettuce needs to be completely dry or else it will stick and wilt.  No washing it, no oiling it!  Place the lettuce on the grill, cut side down, for 2 minutes without moving it.  With tongs, take it off the grill and lay it grilled-side up on a plate.  Don’t cover it or it will get soggy.  Drizzle with dressing, and add croutons or grated cheese to serve.  Eat it now!

Crunchy Chopped Salad

I think this was originally a recipe from a South Beach Diet cookbook.  But I started making it so long ago, and have added and deleted ingredients over the years…so that I am not sure it’s the same one in the book.  That’s okay – it’s not about exact ingredients.  You can add or subtract as you like.  It’s about CRUNCH!  And that’s what you get in this Crunchy Chopped Salad!

I know that chips aren’t great for me.  I usually don’t crave them, and I make sure I don’t keep them in the house (because as a stay-at-home mom, you DO eat whatever is in the pantry!)  But sometimes you just get that urge for something kind of salty and crunchy.  I make this salad instead.  Is it the same?  Of course not!  (Otherwise I’d call it Doritos Salad!)  But this satisfying, fun-to-eat dish  scratches that itch for me, and maybe it will for you too.

If you need a break from lettuce, try this.  If you have lots of singleton vegetables in your crisper drawer, try this.  If you want something fresh and different for your next cookout, try this!

Crunchy Chopped Salad

(Serves four as a side dish)

Ingredients:

• 6 baby carrots
• 1 bunch radishes, trimmed
• 3 stalks celery, trimmed
• 2 Persian cucumbers, or one large cucumber
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 2 green onions
• 2 cloves garlic
• juice of 1 lemon or lime
• 2 or 3 drops of honey
• salt and pepper
• 1/4 to 1/3 cup olive oil
• 2 avocados

Directions:

1. Wash and trim all your veggies.  Cut them all into medium-small pieces.  This is up to you, but for example, I cut the peppers into 1/2″ square pieces.  The radishes, cucumbers, carrots, and celery all get sliced vertically, then cut into 1/4″ slices.  If you dice everything too small, you won’t get the crunchiness.  If you cut everything too large, you’ll only get one or two veggies on your spoon at a time.  Experiment and see what size you like best.  If you are using a large cucumber, you may want to peel off the waxy skin and scoop out the seeds.  I like Persians because they are thin-skinned and have very little squishy gel around the seeds.  Pile all your chopped veggies into a big bowl and toss.  Beautiful, right?
2. In a little food processor, blend up your garlic, lemon juice, honey, salt and pepper, and 1/4 cup olive oil.  Taste and dilute with more oil if you like.
3. To serve, dish the salad into a bowl and drizzle liberally with dressing.  For each serving, dice half of an avocado and place it on top (otherwise it gets smushed.)  Eat this salad with a big soup spoon so you get a little of each vegetable in every bite!

If you have leftovers, you can mix in a can of tuna the next day.  It’s wonderful!

Samson's Carrot Cookies

For Christmas, I got my kindergartner The Disney Princess Cookbook, and I’m so happy I did!  With pretty princesses on every page, it features real recipes (and not just cake mix plus applesauce-type concoctions) that are great for parents and kids to make together.  I have her read the recipes, and she’s learning about following directions, measurements, and even fractions!  We’ve made a few things from her cookbook, but the one we like best is Samson’s Carrot Cookies.

Samson, if you don’t know, is the name of Prince Phillip’s horse in “Sleeping Beauty.”  These cookies are soft and cake-like, with carrots, apples, and cranberries.  (We omitted the walnuts since my girl is allergic, but I know they’d be delicious!)   These make great bribes for little girls who stay in their beds all night, too.  (Yep… guilty!)   Try them this weekend with your favorite little prince or princess.

Samson’s Carrot Cookies

(from The Disney Princess Cookbook)

Ingredients:

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• (we added 1/2 teaspoon ground ginger.  It’s not in the recipe but it was a lovely addition)
• 1/2 cup brown sugar
• 1/4 cup melted butter
• 1 egg, lightly beaten
• 1 cup rolled oats
• 1 cup shredded carrot
• 1/2 cup shredded apple
• 1/2 cup chopped walnuts
• 1/3 cup dried cranberries (raisins would work too)

Directions:

1. Heat the oven to 375*F.  Line a cookie sheet with parchment paper.
2. In a small bowl, whisk together the flour, baking powder, salt, cinnamon,  nutmeg, and ground ginger.
3. In a large bowl, whisk together the brown sugar and melted butter.  Then beat in the egg with a fork.
4. Stir the flour mixture into the sugar mixture until the batter is smooth.  Then stir in the oats, shredded carrot and apple, walnuts, and dried cranberries.
5. Drop rounded tablespoons of batter onto the cookie sheet, spacing them about 1/2 inch apart.
6. Bake the cookies until they just begin to turn golden brown on top, about 8 minutes.  (NOTE: The recipe says ’8 minutes’, but I found 12 minutes was more like it in my oven.  Let’s say check at 8 minutes, but be prepared for 4-5 more!)  Leave them on the baking sheet for 2 minutes before moving them to a wire rack to cool.

Hey Mom, I stole another cookie off the counter while you were writing your blog! Want a bite?

Crustless Kale Quiche

Talk about a tongue twister!  It’s worth the effort to say, and the little bit to make, because this Crustless Kale Quiche hits the spot.

I’ve only made this once … and I’ve already eaten almost half of it.  The kale adds a little bitterness and chew to what would otherwise be a run-of-the-mill spinach pie.  Nutmeg, currants, and pepitas add an almost sweet, Middle Eastern flavor profile.  The three eggs are just enough to combine the ingredients without becoming heavy or custardy like a regular spinach quiche.  Don’t get me wrong – a traditional spinach and swiss cheese quiche is wonderful, but this one is lighter, with an unexpected combination of flavors that will have you craving it again.

I ate this hot, and I ate it cold, cut right out of the fridge.  I ate this with a big slab of goat cheese on top and I ate it plain.  I’m going to eat more of it with dinner tonight and see if I can’t discover some new way to enjoy it.  If you want your greens, with a little extra zing, try this instead of a salad tonight!

Crustless Kale Quiche

Ingredients:

• 1 pound bag of frozen chopped spinach
• 1 large bunch of kale
• 3/4 cup pepitas (or try pine nuts or sunflower seeds)
• 1 tablespoon coconut oil (or butter) plus more for greasing the pie plate
• 1 teaspoon chopped garlic (about 2 cloves)
• 1/2 cup currants or raisins (next time I’m trying golden raisins!)
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 eggs
• Goat cheese, to serve, if desired

Directions:

1. Wash the kale and remove from the stem, tearing it into smaller-than-bite-sized pieces.  Saute on medium heat in a large pot with a lid.  Don’t add any extra water or oil – just the damp kale by itself.  Stir occasionally until it gets soft, about 15 minutes.  When it appears soft and has reduced in volume, pour in the bag of frozen spinach.  Stir to combine and replace the lid.  Cook on medium-low for another five minutes until the spinach is thawed.  Remove from the heat and let cool.
2. Preheat the oven to 350*F.  While the spinach and kale are cooling, heat the coconut oil over medium and add the pepitas.  Stir frequently for 5 minutes, then add the garlic and currants.  Stir for another 3 minutes.
3. Squeeze out as much water from the kale mixture as possible, then dump it into a large bowl.  Pour over the pepita mixture and combine.  Add nutmeg and salt.
4. Beat 3 eggs well and mix into kale mixture.  Grease a pie plate, then fill with the kale mixture.  Smooth it down so you have a flat top.  Bake for 35 minutes or until not wet in the middle.  Serve warm or cold, with goat cheese or without.

Sweet Pea Soup

I call both of my girls “Sweet Pea.”  My Mom called me “Sweet Pea” too.   So when I was working on a recipe to use up the last of my buttermilk and stumbled on this tempting combination of peas and mint, I couldn’t help but give it a cute name:  Sweet Pea Soup!

Peas and mint are a natural springtime match-up.  This soup comes together in half an hour, and with another half hour to chill,  it will be ready to eat.  I used both frozen peas and pea pods (which are all over my Farmer’s Market, and probably yours, too.)  If you can’t find pea pods, just double the frozen peas and use a full pound.  The recipe calls for you to strain the blended soup, which gives it a more silky, smooth texture.  You can skip this step if you are in a hurry, or if you like a little thicker body to your soup.  Either way I think you’ll love it, and so will all the “Sweet Pea’s” in your life!

Sweet Pea Soup

Ingredients:

• 1 cup pea pods, any kind
• 1 onion (sweet Vidalia would be nice, but I just used a regular white onion), chopped
• 3 tablespoons butter
• 8 ounces frozen peas
• 2 cups chicken stock
• 1 cup buttermilk
• 1 handful mint leaves (save a few pretty ones for garnish)
• salt to taste

Directions:

1. In a large pot, heat the pea pods and onion in the butter.  Cook over medium heat for ten minutes until the onion is getting soft.
2. Add the frozen peas and chicken stock.  Cook on medium for ten minutes.
3. Turn off the heat.  Pour in buttermilk and mint.  Blend with an immersion blender, or transfer to a large blender and blend in batches until smooth.  Taste and add salt to your liking.
4. Strain the soup through a mesh sieve (or not, your choice.)  Cool in the refrigerator for half an hour.  Serve chilled, with additional mint leaves for garnish.

Dijon Dill Green Beans

If I remember correctly, this is a recipe from the South Beach Diet book.   In any case, regardless of origin, these Dijon Dill Green Beans are delicious and healthy…and sure to please!

The Dijon dill dressing is very light and won’t hide the sweetness of the green beans.  I’ve used both dried dill and fresh, and they both taste great, so don’t fret or make a trip to the store if you only have dried.  Low-carb, low-cal, and tasty for sure, this veggie side will taste great with whatever main dish you’re making tonight!

Dijon Dill Green Beans

Ingredients:

• 1 pound green beans, fresh or frozen
• 2 tablespoons butter
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh dill (or one scant teaspoon dried dill)
• salt and pepper to taste
• squeeze of lemon, optional

Directions:

1. Prepare the green beans:  (If using fresh, take off the ends and cut into 2-inch lengths.)  Steam or microwave the beans until they are still a little firm.
2. While the beans are cooking, heat a large pan over medium and add the butter and dill.  Stir to keep the dill from burning and cook for a few minutes until the butter is bubbly and starting to brown.  Add the Dijon mustard and salt and pepper.
3. Drain away any excess water from the beans, then add to the dill mixture.  Stir to coat the beans, then serve hot with a squeeze of lemon or another pinch of salt.

Leftovers?  I ate mine cold, with a can of tuna mixed in and (surprise!) a little more lemon juice squeezed over the top.  Yum!

Roasted Vegetables with Buttermilk Herb Sauce

Did you have a fun and festive St. Patrick’s Day?  We didn’t do too much to celebrate.  (I have a little Irish in me, but no freckles!)   I did make a cabbage dish on Monday, leaving me with half a head of green cabbage.  I love roasting wedges of cabbage, but I wanted something a little more assertive, so I decided to make an herb dressing for them.  Add in some other roasted veggies, and I came up with this recipe for Roasted Vegetables with Buttermilk Herb Sauce.

Buttermilk is not something I grew up with, so I can’t really say much about it.  It does have a pleasantly sour taste that adds complexity to baked goods (think pancakes) and sauces.   If you add a lot of dill and pepper to this recipe, you’d have something very close to ranch dressing, but without all the chemicals and preservatives in bottled or packaged varieties.  I used parsley because that’s what I had but I’d like to try it next time with a big handful of tarragon.  If you grow your own herbs, this is the perfect canvas for trying new flavor combinations!

I served the sauce over roasted cabbage wedges and roasted golden beets.  Here is a list of other vegetables I think this would taste good on:  carrots, leeks, green beans, baked potatoes, and Brussels sprouts with bacon.  I served this with balsamic-glazed salmon last night, and you know what?  The sauce went great on the fish too!  I had a little sauce left over, so this morning I used it to make chicken salad for my husband’s lunch.  Find your own way with this delightfully green and springy sauce—start here!

Roasted Vegetables with Buttermilk Herb Sauce

Ingredients:

• 4 beets
• olive oil
• 1/2 head green cabbage
• 1/2 cup buttermilk
• 3 tablespoons plain yogurt
• 4 green onions
• handful of fresh herbs:  use parsley, tarragon, dill, or a combination of these
• 1 clove garlic or 1/2 teaspoon garlic powder
• salt and pepper to taste
• squeeze of lemon if desired (I used a big squeeze – okay, two big squeezes!)

Directions:

1. Preheat oven to 400*F.  Prepare the beets for roasting:  Wash them and remove any greens from the top.  In a large rectangle of aluminum foil, place the beets, root tip facing up, in the middle.  Drizzle with a little olive oil, maybe a tablespoon total.  Wrap up the beets in the foil and place in a pie plate or Pyrex bowl.  Bake for one hour or until they give when you push on them.  Set aside to cool.
2. While the beets are baking, prepare the cabbage: Cut out the core of the cabbage, then cut the cabbage into 4 wedges.  Place them on a foil-lined baking sheet and drizzle each wedge with about 1/2 teaspoon of olive oil.  After the beets have been in the oven for half an hour or so, add the cabbage.  Bake for about 15 minutes, then flip them over and bake again for about ten minutes.  (The time will vary depending on your oven, your cabbage, et cetera.  You want the cabbage to get golden and a little crispy at the edges, but not too dark!)
3. While the vegetables are cooking, combine buttermilk, yogurt, green onions, herbs, and garlic in a food processor.  Taste it…need more garlic?  Go ahead!  Add salt and pepper and a squeeze of lemon if you like and blend again.  Taste to make sure it’s yummy, and then put in the fridge until ready to serve.
4. Skin the beets:  once they are cool enough to handle simply slip the skins off with your fingers.  If you are using red beets, you may want to wear gloves, since they will turn your fingers pink!
5. On each plate, lay down a wedge of cabbage and a beet cut into quarters.  Serve the hot veggies with the cold buttermilk herb sauce.

Brussels Sprout and Kale Salad

Now you all know I love a good salad.  I will eat a salad for breakfast – in fact, I’m finishing this big bowl of Brussels Sprouts and Kale Salad right now, with my morning coffee!  Raw Brussels sprouts—for breakfast?!  Yes indeed!

I found this recipe on the Bon Appetit website, which I tweaked to my liking.  The best thing about this salad, aside from the fact that it tastes good, is that it is so hearty.  I made it last night, had some for dinner, and it’s still good this morning!  But because it’s so sturdy, you’ll want to keep the nuts, fruit, and cheese separate until you’re ready to eat it.  You can sub any dried fruit you like for the cranberries:  cherries, blueberries, golden raisins, and diced dried apricot would be delicious too.  And if you don’t have toasted almonds, substitute pecans, walnuts, or hazelnuts.  Check it out, and report back with your chosen combination of flavors!

Brussels Sprouts and Kale Salad

Ingredients:

• 1 bunch Tuscan kale (also called dinosaur or lacinato kale)
• 1/2 pound large Brussels sprouts
• 1 shallot (or 1/4 red onion)
• juice of one large lemon
• 1/3 cup olive oil
• 1/2 teaspoon honey
• to serve:  almonds, dried cranberries, and Parmesan cheese
• salt and pepper

Directions:

1. Prepare kale:  Strip the leaf off the thick stem, then soak the leaves in cold water to remove any dirt.
2. While the kale is soaking, prepare the Brussels sprouts:  cut off the stem end and any brown or wilted leaves.  Slice in half lengthwise, and lay down flat on the cut side.  Thinly slice each sprout half to create shreds.  Place shredded sprouts in a very large bowl.
3. Dry the kale.  Grab a handful and sort of wad it up, then run your knife through the kale to shred it.  Add to the sprouts in the  bowl.
4. In a small food processor, blend together the shallot, lemon juice, olive oil, and honey.
5. Pour over the kale and mix with your hands.  I mean get in there!  Massage the dressing into the kale, squeezing it to soften everything up and get the dressing into all the sprouts and kale.
6. To serve:  Dish salad into a bowl.  Take a handful of almonds and crush with a knife or in a mortar and pestle – just crack them lightly, you don’t need to pulverize them.  Add the cracked nuts and cranberries to the salad, then shred some Parmesan to go on top.  I shaved the block of Parmesan with my vegetable peeler, but you don’t have to do that if you don’t want.  Season with salt and pepper and serve.

Cabbage and Pineapple Slaw

Don’t let the monochromatic appearance fool you – this salad packs a tasty punch!  Winter veggies come together with fruit, nuts, and a light yogurt dressing in this recipe for Cabbage and Pineapple Slaw.

Cabbage is not a glamorous vegetable.  In fact you can probably buy a giant head of it today for less than a dollar.  Nutritionally it’s a powerhouse, though, and you probably could stand to eat more of what it’s offering!  Sliced very fine (or grated if you prefer), it’s a perfect foil for crunchy apples, chewy raisins, and whatever nuts you like.  I used sunflower seeds, but try almonds, hazelnuts, pecans or walnuts.  I think walnuts would make it taste even more like a healthier version of Waldorf Salad (a childhood favorite of mine.)  The star of the show, and what lifts this recipe above other coleslaws, is pineapple.  Fresh pineapple, minced, would be glorious, but I used a half a can of crushed pineapple and it was delicious.  Save the rest of the pineapple for smoothies, or to dress up cottage cheese.

Since we’re still knee-deep in winter, and Soup Month is going strong, try this salad paired with a spicy soup.  I think it would be great with Chinese Hot and Sour Soup, or any chili recipe, to quell the heat.  Let me know how you like it!

Cabbage and Pineapple Slaw

Ingredients:

• 1/2 head green cabbage, sliced very fine or grated
• 1 small apple, diced
• 1 green onion, minced
• about 1 cup crushed or minced pineapple
• 1/2 cup raisins or other dried fruit (cranberries or cherries would be yummy!)
• 1/2 cup nuts or sunflower seeds
• 1 heaping tablespoon mayonnaise
• 2 heaping tablespoons plain yogurt
• juice of 1 lemon
• juice of 1 clementine orange
• 1/4 teaspoon salt, or to taste

Directions:

1. In a very large mixing bowl (or a very large Tupperware container with a lid, my preferred method), mix together the cabbage, apple, onion, pineapple, raisins, and nuts.
2. In a small container with a lid, shake together the mayo, yogurt, lemon and orange juices, and salt.  Taste to see if you want any more salt or lemon.
3. Pour dressing over cabbage mixture and shake or toss to combine.  Refrigerate until ready to serve.

Broccoli Stalk Soup

I’m coming in, just under the wire, with a soup recipe to round out January as National Soup Month!  It’s creamy, it’s Paleo, it’s as frugal as can be:  Broccoli Stalk Soup!

I seriously buy about ten pounds of broccoli a week, and I’m ashamed to admit how many stalks have gone to waste over the years.  My girls didn’t want to eat the tougher stalk and will only eat the florets, and to be honest, they do take a little more work to prepare if you want to serve the stalk together with the floret, since you have to peel off the tough outer layer.  But I couldn’t accept throwing all those healthy green vegetables into the compost bin, so I made a broccoli soup out of them.  Hooray – it is delicious and uses up nearly all the stalk.  So much less to compost!

If you don’t follow the Paleo diet, feel free to use one large or two small potatoes in place of the rutabaga.  But I really liked the rutabaga – I think it adds a sweetness, and contributes a creamy texture to the soup when you blend it.  And because you are blending it up, you don’t have to worry about mincing and dicing carefully – just chop up your veggies and cook them til tender.  You can serve this with some shredded cheese on top, or like I did, with a dollop of plain yogurt.  You can also add a little more chicken stock than I did if you want a thinner soup.  But I like it this way:  thick, warm, and truly satisfying!

Broccoli Stalk Soup

Ingredients:

• 3 tablespoons olive oil or bacon fat
• 1 large rutabaga, peeled and cubed
• 3 cloves garlic, minced
• 1 onion, sliced
• 2 carrots, peeled and chopped
• 6 broccoli stalks, plus one head of broccoli
• 4 cups (or more) chicken or vegetable stock

Directions:

1. In a very large pot, heat the oil and add the rutabaga, garlic, onion and carrots.  Cook on medium, stirring to keep the garlic from burning, for about ten minutes.
2. While the other vegetables are cooking, prepare the broccoli.  With a paring knife or vegetable peeler, peel the broccoli stalks.  Cut off the bottom half inch of stalk, and then cut the stalks into smaller pieces.  Chop the head of broccoli and separate the florets.  Add the broccoli to the pot and cook another five minutes.
3. Add the chicken stock and cover the pot with a lid.  Simmer over medium-low heat for about 20 minutes, or until the vegetables are tender.  Transfer soup to a blender – CAREFULLY! – in batches and blend until mostly smooth.  You can leave a few chunks if you like.  I used an immersion blender and it worked very well.  You can add a little more stock here if you want a thinner soup.
4. Serve soup hot, garnished with grated cheese or yogurt.

Chinese Chicken Salad

Did you know that January is National Soup Month?  Sounds perfect to me - a big bowl of soup and a salad makes one of the best lunches imaginable.  One of my favorite salads is Chinese Chicken Salad!

This is perfect for winter, because all of the ingredients are in season now.  Instead of canned mandarin oranges, you can probably find fresh ones now – I’ve got Clementines and Satsumas left and right at my grocery store.  Red cabbage and carrots are always around, as are green onions.  For the base, I used Napa cabbage, but if you don’t have that, you can use any kind of lettuce you like, or really finely chopped green cabbage.  I cooked some extra chicken breasts last night so I could chop them up cold and throw them over the salad, but you can use whatever chicken you like – roasted, store-bought rotisserie, or even breaded chicken nuggets!

This recipe serves two as part of a lunch or dinner menu.  Try this salad with any soup you like, or paired up with a sandwich, wrap, or pasta dish.  Filling, nutritious and delicious – and it won’t break any of your New Year’s resolutions!

Chinese Chicken Salad

Ingredients:

• 1 small head Napa cabbage, or romaine lettuce
• 1/2 head small red cabbage
• 2 carrots
• 2 or 3 green onions
• 2 mandarin oranges
• 2 cooked chicken breasts, or 3 cups chopped cooked chicken
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon sesame seeds
• salt and pepper to taste

Directions:

1. Chop the Napa cabbage into inch-wide strips.  Finely slice the red cabbage.  Place both in a salad spinner and rinse under cold water, then spin dry.
2. Cut the carrots into matchsticks.  Finely slice the green onions.  Peel the oranges and remove as much of the white pith as possible.  Separate into segments.  Dice or thinly slice the chicken breasts.
3. To assemble:  In two very large bowls, mix together the cabbages, carrots, and onions.  Arrange the oranges and chicken breasts on top.  Drizzle each salad with one tablespoon each of sesame oil and rice vinegar, and sprinkle the sesame seeds, salt, and pepper on top.

Pa Muchim - Korean Green Onion Salad

Korean Green Onion Salad, or Pa Muchim (pronounced “pah moo cheem”) is a staple at Korean BBQ restaurants and homes alike.  It is frequently paired with pork belly or other fatty meats, as a counterbalance to all the rich flavors and textures.  I find it spicy and weirdly refreshing!

Yes, this salad has a lot of green onion in it.  So much so that you should probably share it with whoever you’re going to be hanging out with that day.  I wouldn’t eat a big plate of this and then go out on a first date!  Cutting the green onions into long strips can be a little tricky.  If it’s not working out for you or you get frustrated, you can just turn the onion on a bias and cut long diagonal slices – they don’t have to be strips cut lengthwise.  Red leaf lettuce is most commonly used, but you can try green leaf or romaine too.  As for the dried red pepper, just use one of those little packets of crushed red pepper that always comes with a pizza delivery!

Next time you grill or fry something rich and delicious, pair it with this spicy and cleansing salad.  (And for more motivation, check out how healthy green onions are for you!)

Korean Green Onion Salad (Pa Muchim)

Ingredients:

• 1 bunch green onions (anywhere from 4 to 8 onions)
• 1 head red leaf lettuce
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 2 teaspoons rice vinegar (or you can substitute apple cider vinegar)
• 2 teaspoons sesame oil
• 1/2 teaspoon crushed red pepper flakes (optional, but try it if you have them!)
• 2 tablespoons toasted sesame seeds

Directions:

1. Slice onions lengthwise into thin strips, or you can cut them on a very severe bias into long ovals.  Put the onions into a bowl of ice water and let soak for fifteen minutes.  This crisps them, and also removes some of the sliminess from the insides.
2. While the onions are soaking, wash the lettuce and cut it into bite-sized strips.  If your lettuce is a little limp, soak it in ice water too!
3. Make the dressing:  combine soy sauce, sugar and rice vinegar in a small Tupperware cup with a lid.  Shake well to combine.  Add sesame oil and red pepper flakes and shake again.
4. Drain the lettuce and onions, dry them if you can:  Either roll up in a dish towel, or spin in a salad spinner.  Combine lettuce and onions in a large bowl, toss with dressing, and sprinkle with sesame seeds.  Serve immediately.

Roasted Red Pepper Aioli

… or as it’s known at my house—Magic Sauce!  This recipe for Roasted Red Pepper Aioli is easy to whip up at a moment’s notice, and is infinitely customizable.  Like it spicy?  Add some hot sauce of your choice, or a spoonful of adobo sauce from a jar of chipotle peppers.   Depending on my mood and what else I have laying around, this aioli also gets a few shakes of smoked paprika, or a half a teaspoon of ground cumin.  Mix it up in your blender, taste it, and then see where you want to take it.

We eat this on roasted asparagus.  My husband dips steamed broccoli in it.  I love it on oven-roasted sweet potato fries.  And it’s the best sandwich spread in the world!  Try it in place of regular mayonnaise on your next turkey sandwich or veggie wrap and you’ll ditch that jar of Miracle Whip for good!

Roasted Red Pepper Aioli

Ingredients:

• 2 cloves garlic
• 1/2 cup roasted red peppers from a jar, drained and patted dry (or roast your own!)
• juice of half a lemon
• 1/4 teaspoon salt or more to taste
• 1/3 cup mayonnaise (make your own!  Or use store-bought, but not low-fat mayo)
• optional:  paprika, cumin, hot sauce

Directions:

1. In a blender or small food processor, blend together the garlic, red pepper, lemon juice and salt until almost smooth.  Add the mayonnaise and optional ingredients and blend again.  Keep refrigerated.

Creamed Kale

My favorite side dish in restaurants is creamed spinach.  There’s just something about it that I crave.  And lucky for me, it’s not hard to make at home.  But spinach is a little fussy – it goes mushy in the fridge really quickly, so I don’t have it on hand unless I’m cooking it that day.  But kale on the other hand … that hearty veggie will hang out in your fridge for a few days without appreciable loss of texture or taste.  So I had 2 bunches of curly kale hogging space in my fridge and decided to see if I could cream it.  In short, yes I did!  Creamed Kale for dinner!

Use whatever hearty green you have – kale, chard, or spinach.  If you are using spinach, just wash and blanch it quickly.  Kale and chard need more time in the pot to soften up, so plan accordingly.  I made this with one part whole milk and one part half-and-half, but I think next time I can just use whole milk.  If you like a richer flavor, use all half-and-half.  As for the onion, I used just a regular brown onion.  I think a sweet variety would be even better, so if you see Vidalias or Walla Wallas, pick one up!  Also, I left it out, but you can certainly add a little (or a lot, your choice) grated parmesan cheese to garnish.  Ready to check it out?  Let’s go!

Creamed Kale

(serves 2 as a side dish)

Ingredients:

• 2 bunches kale, any kind, or chard, or spinach (see note above if using spinach)
• 1 onion
• 3 tablespoons butter, divided
• 1/2 cup whole milk
• 1/2 cup half-and-half
• 1 teaspoon corn starch
• salt and pepper
• 1/8 teaspoon grated nutmeg

Directions:

1. Set a large pot of water to boil.  Prepare the kale:  tear out the tough center stem, and tear the leaves into bite-sized pieces.  Wash well.
2. Slice the onion as fine as possible – you want thin strings.  In a large pan, cook the onions in 2 tablespoons of butter, stirring to make sure they don’t burn.
3. Boil the kale for about 3 or 4 minutes.  You don’t want it too soft – a little chew is nice.  Remove to an ice bath.  When cool enough to handle, squeeze out as much water as possible from the kale.
4. When the onions are soft and browning, add the kale to the pan.  In a bowl, whisk together the milk, half-and-half, and cornstarch.  Pour over kale and onions and stir to incorporate.  Turn the heat down to medium low and simmer for 3 minutes until thick and creamy.  Season with salt, pepper, and nutmeg.  Stir in last tablespoon of butter, then serve hot.