THE Best Kale Salad

The only thing you need to know is that A. Peter agreed to try this. B. He had seconds. And C. he said I should make it again and soon. Boom. Best recipe ever.

1 bunch Black or Tuscan kale, de-veined and chopped into small pieces

1/3 of a lemon

1 tsp garlic paste

2 count olive oil

1 cup cooked quinoa

1/4 cup graded (powdery) Parmesan cheese

Dried cranberries

Roasted pumpkin seeds

 

At least an hour before you’re ready to eat, toss chopped kale, lemon juice, olive oil, garlic and some salt and pepper. Make sure to work everything into the kale to tenderize it. Set aside for at least an hour.

Cook quinoa according to directions. Toss hot quinoa with the kale mixture. Add Parmesan cheese, some cranberries and seeds. Mix and taste for more lemon (it’s easy to add too much at the start!). Serve room temperature or chill.

Kale is super sturdy so this salad keeps really well over night!

If you are a fan of True Food Kitchen’s kale salad, you’re going to love this. It’s really similar and you could add in bread crumbs instead of the quinoa for the TFK version. Just go easy with the lemon.

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Quinoa “Oatmeal”

I came across a recipe for a breakfast dish made with quinoa when looking for the Princess Sophia Amulet Popsicles (if you have a daughter, you know). I made some adjustments to the recipe to make it less for kids and more for adults and it is delicious!! I made a bunch so I’ve been able to have a quick, healthy breakfast all week.

1 Cup Quinoa, cooked 

1/4 Cup Chia seeds

2/3 Cup Coconut milk

1/4 Cup water

Big handful of chopped, dried cherries

1/8 Cup unsweetened shredded coconut

1/4 Cup slivered almonds

2 Tsp honey

2 Bananas – smashed

1 1/2 Cups fresh blueberries

Cook quinoa according to the box. Mix remaining ingredients together and taste for added ingredients. Refrigerate over night and add with additional strawberries, blueberries and or bananas. Enjoy!

Green Smoothie

Before Baylor was born, I came across a recipe for a green smoothie. For some crazy reason, I was intrigued. I gathered up my ingredients and created one of the most delicious smoothies I’ve ever had and the main ingredient is….spinach!

I drink these every morning and usually one in the afternoon when I get snacky for something sweet. I make about 8 red cups and keep them in the fridge for easy access. It fills you up and gives you a big dose of fruits and veggies in one tasty drink!

smoothie

Ingredients:

1 large box of baby spinach

4-5 kale leaves deveined

3-4 large carrots – chopped

12-16oz frozen pineapple check

12-16oz frozen strawberries

12-16oz frozen blueberries

12-16oz frozen raspberries

1 bottle Vitamin Water Zero

Water

 

~In a Cuisinart or blender (I use a Cuisinart), blend spinach, kale, pineapple and Vitamin Water. Add plain water if need be to get the mixture really smooth.

~Pour mix into approximately 8 red cups – each about half way.

~Blend strawberries, blueberries, raspberries and carrots (might need to do in two sets) with hot water until smooth.

~Fill remaining half of cups, cover and refrigerate. Enjoy!

 

 

Cheater Chicken

I’ve had an epiphany.

Every week I buy boneless, skinless chicken breasts with the intention of tenderizing them, seasoning and then grilling them so that we have fresh and cooked chicken ready to eat.

And more weeks than I care to admit, it goes bad before I can do all of the above.

What happens is it gets to be 5pm and things start to get nuts around our house. It’s too soon to eat dinner, yet people are hungry. Peter’s not due home for at least an hour and kids need baths and the house needs to be cleaned up and Auggie is insisting that his little 25lbs self be held so that he gets a closer look at whatever I’m doing. So my choice is to either have a screaming, crying baby cling to my leg while I pound on some chicken and then sweat to death putting it on the grill….or I let it go. You can see why I waste so much money on raw chicken.

Last week I picked up a rotisserie chicken for dinner at Peter’s request. To my utter delight, both kids dug in and devoured half the chicken. And that’s when it hit me; rotisserie. chicken. It’s cheap ($5 for a whole chicken!), it’s delicious, everyone eats it AND IT’S ALREADY COOKED. I could buy the chicken, tear it apart and have chicken ready to go for lunches and dinners with no effort. And a third of the price.

Cheaper. Easier. Healthy. And everyone eats it. A. Ma. Zing.

WINNER WINNER CHEATER CHICKEN FOR DINNER!!

Slow Cooker Teriyaki Chicken

I found this recipe on Pinterest from the blog Lake Lure Cottage Kitchen. It is DELICIOUS. Ridiculously easy and oh so good. Like restaurant quality. I used breasts once and it came out good, but not as good at the thighs. But don’t panic, the thighs don’t taste like dark meat. I also skipped the thickening process (because I’m lazy) and served over rice and steamed veggies.

I’m never sure about posting stuff you find on other sites and this was on Pinterest so I would think I could post it and I tried to find contact info for the creator to ask her permission but couldn’t find it…anyway, go to her site, it’s worth it!!

 

Slow Cooker Teriyaki Chicken 

Summer Corn Chowder

I found a recipe for corn chowder and it was amazing – I added in a few things that the recipe didn’t call for that I think made it extra delicious! It’s the perfect excuse to hit the farmers market or road side stand and load up on fresh corn. It makes for a light dinner or a great starter or side dish.

This recipe could totally be vegan/vegetarian by leaving out the bacon, butter (use olive oil) and cream.

Ingredients:

6 large ears of sweet corn – shucked and silks removed

2 slices of thick cut bacon

3 tablespoons of butter

1 large diced onion

4 cloves garlic, chopped

1/2 cup diced celery

1 medium red potato cut into half inch cubes

1 tsp marjoram

1/4 cup heavy cream

pinch of cayenne pepper

pinch of paprika

Sour cream for garnish

 

Directions:

– Cut the kernels of corn off the cob. Using the back of the knife, scrape the cobs for the corn “milk”. Set both aside.

– In a heavy pot, boil corn cobs with 6 cups of water and 1 tsp of salt. Cover and simmer for 30 minutes. Discard the cobs and reserve the liquid.

– Dice bacon and throw into a large pot. Saute until crispy. Add butter, onion and garlic and cook until onion is translucent. Reduce the heat, add celery and sprinkle with salt. Once veggies are soft, add the potato, marjoram, cayenne and paprika. Add corn stock. Bring to a boil then cover and lower the heat for 20-30 minutes. Add almost all of the corn (reserve about a cup) and simmer for 10 more minutes.

– I used a food processor for this next part, but a blender would work too – just be sure to cover it so you don’t get hot liquid all over the place! Pour the cooked mixture into the blender / processor and blend until smooth. Add blended puree back to the pot and add the remaining unpureed corn and milk to the mix. Season with salt and pepper and heat the additional corn through (about 5 minutes). Serve with a dollop of sour cream!

 

 

 

Interesting Enchiladas

I think *no jinx* I might be through the morning sickness business. I say this because over the last week I’ve stopped being totally repulsed by food and even, dare I say, started to get hungry for things besides turkey sandwiches on Hawaiian rolls. That said, I got a huge hankering for sweet potatoes…and black beans. A quick trip to my Pinterest “YUM” page and I found a recipe for sweet potato and black bean enchiladas. I added the ingredients to my grocery list and headed out the door.

While I was mixing, I started getting second thoughts. Who they hell thought sweet potatoes belonged in enchiladas?? But I was already knee deep in the recipe and thought we could have quesadillas if it turned out as wrong as it sounded.

To my, and PW’s surprise, they were DELICIOUS! I put my own spin on the recipe by adding some frozen corn – a yummy addition if I do say so myself. I love how easy this is since most of the ingredients will last for a few weeks in the fridge and pantry making it a “go to” meal since it won’t require a trip to the store for fresh stuff. Also, I think it would freeze nicely AND would be a  nice gift recipe – you know, when someone has a baby, is sick or just needs some home cooked food!

Ingredients:

Small corn tortillas at room temperature (so they break less)

1 large sweet potato

1 can of black beans – I like Bush’s

1 small jar of salsa – I used Newman’s Own

1 can of red enchilada sauce – I used Hatch

1 small bag of frozen corn

Mexican shreded cheese

Salt and pepper

Directions:

1. Preheat oven to 350.

2. Peel and cube the sweet potato into bite sized pieces. Put into steamer basket and cook until soft – about 15 minutes.

3. Drain can of black beans and pour into a large bowl. Add cooked sweet potato and about 3/4 of the jar of salsa. Mix in about half the bag of frozen corn. Add several good shakes of salt and a little pepper. Stir until combined.

4. Using a greased baking dish – take tortilla, spoon in mixture, roll and place seam side down in dish. Don’t panic if they break or spill, just squish them together. Repeat, lining them up side by side until the dish is full.

5. Pour can of sauce over the top of the tortillas so that it’s evenly distributed. Cover top completely with cheese.

6. Bake for about 15-20 minutes or until the top is getting crispy. Serve with a big dallop of sour cream.

 

*this is where a picture would be…but since I thought they were going to be crappy, I didn’t take one! Oh well, use your imagination 😉