Kale and Brussel Sprout Salad

April 28, 2014 by Susan

This past winter was a long one. Spring is finally here, everything is in bloom and the warm weather is rejuvenating. I was happy to put away the winter jacket and gloves and rediscover my warmer weather clothes. But as we know, with warm weather comes lighter, more revealing clothes. And so comes the mild panic…soon we will all be in bathing suits!

In an effort to lighten up our meals around here I have been whipping up this ‘salad’. I typically don’t make salads. I really like them, but I find in order to make a good one you need alot of ingredients and it becomes alot of work. And I hate washing and drying all the leaves. That’s why this salad is perfect for me. Very little washing and drying. It is quick and super simple. The only skill you need is to safely slice the kale leaves and sprouts super thin. (They really need to be so very thin, so take your time with it). Hopefully eating more of this healthy salad will help me feel a bit less panicked about getting into a swimsuit in a few weeks.

I usually make enough to have some leftovers, this holds up nicely for a day or two in the fridge. I like to add it to a chicken or steak wrap I make for lunch the next day.

The lemon mustard dressing is a very thick one and gives this salad a great punch. I don’t use alot of it on here, just enough to coat everything. If you want it thinner just add some more olive oil.

Here’s what you will need to serve 2-3 people as a side dish…

Recipe

7-8 large brussel sprouts, trimmed, outer leaves discarded, sliced paper-thin

1 shallot, minced

1/2 small clove garlic, grated

2 tbsp lemon juice

1 tbsp Dijon mustard

1 tsp extra virgin olive oil

1/3 cup sliced almonds, toasted

Method

In a small non stick skillet over low heat lightly toast sliced almonds. Set aside.

Tear kale leaves from the center rib, discard rib. Stack leaves on top of one another, roll them up and slice very thin. Separate leaves with your fingers and put in a medium bowl.

Trim ends off brussel sprouts and discard outer leaves. Slice paper-thin. I usually cut the sprout in half lengthwise, then slice each half widthwise. Separate with your fingers and add to the bowl of kale.

In a separate bowl mix together the shallot, garlic, olive oil, lemon juice and Dijon mustard. (It will be thick).

Five minutes before serving add the dressing to the kale and sprouts and mix really well. Lastly, add the sliced almonds and mix gently just until evenly distributed.

Recipe adapted from various sources.

Kale and Brussel Sprout Salad

Author: Feasts And Fotos

Ingredients

7-8 large brussel sprouts, trimmed, outer leaves discarded, sliced paper-thin
1 shallot, minced
½ small clove garlic, grated
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp extra virgin olive oil
⅓ cup sliced almonds, toasted

Method

In a small non stick skillet over low heat lightly toast sliced almonds. Set aside.
Tear kale leaves from the center rib, discard rib. Stack leaves on top of one another, roll them up and slice very thin. Separate leaves with your fingers and put in a medium bowl.
Trim ends off brussel sprouts and discard outer leaves. Slice paper-thin. I usually cut the sprout in half lengthwise, then slice each half widthwise. Separate with your fingers and add to the bowl of kale.
In a separate bowl mix together the shallot, garlic, olive oil, lemon juice and Dijon mustard. (It will be thick).
Five minutes before serving add the dressing to the kale and sprouts and mix really well. Lastly, add the sliced almonds and mix gently just until evenly distributed.

Herbed Basmati Rice

August 9, 2009 by Susan

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As promised in my previous chicken piccata post, this is my favorite herbed basmati rice recipe. Yes, it does require a few additional steps, but it’s worth it. I usually make a big batch, it reheats wonderfully. Trust me, this rice is very flavorful. And doesn’t it look terrific?!

My chicken piccata recipe can be found here http://feastsandfotos.wordpress.com/2009/08/06/chicken-piccata/

Here’s what you will need to serve 4 people…

Recipe

2 tablespoons butter

1 small onion, chopped fine

1 cup basmati rice

2 garlic cloves, minced

1 teaspoon fresh thyme, chopped

1 large bay leaf

1 3/4 cups low-sodium chicken broth

1/2 cup sliced almonds, toasted

1/4 cup chopped parsley

Salt & pepper, to taste.

Method

Melt the butter in a large pot over medium heat. Cook onion with salt and pepper until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, roughly 2 minutes. Add garlic, thyme and bay leaf and cook, stirring constantly, until frangrant, about 30 seconds.

Stir in broth and bring to a boil. Cover, reduce heat to low and cook until liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered for 10 minutes.

Discard bay leaf and fluff with a fork. Stir in almonds and parsley.

Herbed Basmati Rice

Author: Feasts And Fotos

Ingredients

2 tablespoons butter
1 small onion, chopped fine
1 cup basmati rice
2 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 large bay leaf
1¾ cups low-sodium chicken broth
½ cup sliced almonds, toasted
¼ cup chopped parsley
Salt & pepper, to taste.

Method

Melt the butter in a large pot over medium heat. Cook onion with salt and pepper until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, roughly 2 minutes. Add garlic, thyme and bay leaf and cook, stirring constantly, until frangrant, about 30 seconds.
Stir in broth and bring to a boil. Cover, reduce heat to low and cook until liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered for 10 minutes.
Discard bay leaf and fluff with a fork. Stir in almonds and parsley.

Curried Egg Salad

June 1, 2009 by Susan

I have become a big fan of hard boiled eggs of late. I was never much into them, aside from eating a few on Easter. I have recently discovered they are wonderful as a little snack to get me through until my next meal.

This new found interest of mine started me thinking…how about egg salad?? Again, never much of a fan. If you’ve read my other post on chicken salad you will know I do not like super gloppy mayo mixtures – and that’s unfortunately how they come at most delis. Also, egg salad is usually a bit on the boring side, right?

So, I set out to create a non-boring one. I originally was leaning towards using paprika as the main spice, but I switched to curry – much more interesting. The curry goes perfectly with the toasted almonds, a delicious combination. I list 1/8 tsp of curry powder in the recipe. This amount provides a nice curry flavor but if you are not afraid of curry feel free to use 1/4 tsp. I usually find myself adding another pinch or so after the 1/8 tsp.

Of course this mixture needed a fresh green herb, I chose chives to provide another hint of onion flavor along with the shallots, as well as a shot of color.

This egg salad makes a great sandwich. I use organic whole grain bread, toasted. I like the contrast of the toasty bread with the smooth, soft egg salad. Then, throw down a layer of baby spinach leaves, pile the eggs salad high on top and finish off with another piece of bread. Another option…slather some on a toasted bagel in the morning for breakfast. Terrific, either way.

Here’s what you will need to make 2–3 medium sized sandwiches…

Recipe

5 eggs

1 medium shallot, finely chopped

1/4 cup sliced almonds, toasted and cooled, roughly chopped

4 tsp chives

3 tbsp mayo

1 tsp mustard

1 tsp coarse mustard

1/8 tsp curry powder

whole grain bread, toasted

spinach leaves (optional)

salt & pepper to taste

Method

First task – hard boil your eggs. This is a very important step! Place the eggs in a sauce pan and cover with water by one inch. Set over medium heat and bring to a slow, soft boil. Turn off heat, cover and let sit for exactly 12 minutes. Set your timer! After the 12 minutes, drain the hot water, then run the eggs under cold water a few times, finally leaving cold water in the pot and allowing the eggs to sit for roughly 10-15 minutes. Peel eggs. Cut in half lenthwise and seperate whites from yolks.

Put yolks in a bowl and mash with the back of a fork. To the bowl add the mayo, both mustards, curry powder, shallots, chives and almonds. Mix to combine well.

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Take the whites from two of the eggs and chop them with a knife. I cut them into a small dice. Then, with the back of a fork, gently mash the remaining egg whites, adding them to the bowl. Mix everything together, adding salt & pepper to taste. Assemble your sandwich and get eating!

Curried Egg Salad

Author: Feasts And Fotos

Ingredients

5 eggs
1 medium shallot, finely chopped
¼ cup sliced almonds, toasted and cooled, roughly chopped
4 tsp chives
3 tbsp mayo
1 tsp mustard
1 tsp coarse mustard
⅛ tsp curry powder
whole grain bread, toasted
spinach leaves (optional)
salt & pepper to taste

Method

First task - hard boil your eggs. This is a very important step! Place the eggs in a sauce pan and cover with water by one inch. Set over medium heat and bring to a slow, soft boil. Turn off heat, cover and let sit for exactly 12 minutes. Set your timer! After the 12 minutes, drain the hot water, then run the eggs under cold water a few times, finally leaving cold water in the pot and allowing the eggs to sit for roughly 10-15 minutes. Peel eggs. Cut in half lenthwise and seperate whites from yolks.
Put yolks in a bowl and mash with the back of a fork. To the bowl add the mayo, both mustards, curry powder, shallots, chives and almonds. Mix to combine well.
Take the whites from two of the eggs and chop them with a knife. I cut them into a small dice. Then, with the back of a fork, gently mash the remaining egg whites, adding them to the bowl. Mix everything together, adding salt & pepper to taste.