kale caesar salad



So I tried hitting up the grocery store last night, but ran into a little issue at the check out stand…

I had all of my stuff ready to go for this recipe (shown below), but the lady in front of me tried paying for her food with 3 cards – none of them working… then she had to return a bunch of items, and then the computer froze out…

After a long day, I just wanted to get home, so I will have to go to the grocery store sometime soon to make this salad.. a healthier version of caesar by using Kale instead of Romaine lettuce.

  • 2 large bunches of Lacinato Kale (Dinosaur Kale), cleaned, stems removed and cut into bite sized pieces
  • 2 to 3 large cloves garlic, smashed and finely chopped
  • ⅓ cup extra virgin olive oil
  • ¼ cup organic lemon juice (from approximately 2 medium lemons)
  • ½ teaspoon kosher salt
  • pinch crushed red pepper flakes
  • 10 turns freshly ground black pepper
  • ⅓ cup grated Parmesan cheese
  • ¼ cup whole wheat croutons, crushed
  • shaved Parmesan for serving (optional)
  1. Clean kale be removing the stems, washing the leaves and drying. If you have a salad spinner, this is a great time to use it to dry the leaves. Alternately, pat them with paper towels. Once mostly dry, chop leaves into bite sized pieces and place in a very large bowl.
  2. Smash garlic and finely chop. Combine in a large bowl with lemon juice, salt, red pepper and black pepper.Whisk to combine and continue whisking, slowly pouring in olive oil to emulsify.
  3. Combine dressing with kale leaves, using your hands to gently massage into the leaves. (I used kitchen gloves because I had just painted my nails and Kale has a nasty habit of turning manicures green! Set a timer for 30 minutes and move on to the croutons.
  4. Smash the croutons by placing them in a measuring cup and using the next size smaller measuring cup to crush them by pushing down. Alternately, you could put them in a Ziploc type bag and bang on them but I found that is messier.
  5. Finally, measure grated cheese and shave fresh Parmesan if using for garnish.
  6. When timer is up, toss dressed salad with crushed croutons and grated Parm until well coated.

Reference: http://www.everydaymaven.com/2013/kale-caeser/


creamy chicken & mushroom pasta


The hardest part about this recipe was finding the right consistency with the sauce… good luck!

  • 8 oz dry farfalle pasta (bow-ties)
  • 1 lb boneless, skinless chicken breast, cut into bite-sized cubes
  • 1 shallot, minced
  • 1 tsp minced garlic
  • 1 tbsp oil
  • 20 oz sliced cremini mushrooms (or whatever mushrooms you have on hand)
  • 1/2 cup beef or chicken broth
  • 1/2 cup cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup Parmesan cheese (or to taste)
  • fresh minced parsley for serving
  1. Heat up the oil in a large skillet over high heat. Add the chicken and cook for about six minutes, until cooked through. Remove chicken to a plate and drizzle in a teeny more oil in your pan.
  2. Reduce heat to medium/low and add the minced shallot, followed by the garlic, mushrooms and a pinch of salt. Cook until mushrooms are juicy—about five minutes.
  3. Then, slowly stream in the broth and cream. Add the chicken back to the sauce and bring to simmer for a couple minutes.
  4. Cook the pasta in boiling salted water. Drain and add pasta to the sauce. Add the salt, pepper, parmesan cheese and parsley. Serve.

Reference: http://www.eatliverun.com/creamy-chicken-and-mushroom-pasta-skillet/

spicy stuffed avocados

This dish was surprising easy & flexible… I added cilantro-lime shrimp and garlic, and it was surprising delicious and healthy!
  • Avocados (1 small avocado per person)
  • ½ cup quinoa
  • 1 can black beans (rinsed)
  • ½ chopped red pepper
  • ½ cup corn
  • ½ chopped red onion
  • ¼ cup chopped cilantro + some for garnish
  • 1 tbsp taco seasoning
  • Sour cream’
  • 2 tbsp cilantro
  • dash of salt
  1. Start by toasting the quinoa in a sauce pan for about two minutes until the quinoa starts to smell ‘toasty.’ Add one cup of water or vegetable broth and bring to boil. Once boiling, reduce heat to simmer and cover. (To get fluffy quinoa, it’s really important to not stir it, just let it be, keeping a close eye on it)
  2. Chop the red onion and red pepper and add all the ingredients, minus the quinoa, in a bowl and mix well with the taco seasoning. Once the quinoa is finished, add it to the vegetable mixture.
  3. To assemble the avocados, begin by cutting them in half, removing the skin and the pit. I also scooped out part of the avocado to make a little room for more stuffing.
  4. Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it.
  5. Finish with a little sour cream and some chopped cilantro and serve.

Reference: http://www.bullfrogsandbulldogs.com/category/food/

simple asian noodle dish


umm, one word: amazing… so quick and easy and delicious – use whole ingredients for better taste!

  • 1 packet of plain udon noodles, chicken broth & chicken adobo seasoning
  • 1 bunch baby bok choy or spinach
  • 1/3 cup oyster sauce
  • 1 teaspoon sesame oil (I used sesame chili oil!)
  1. Boil noodles in about 2 cups water in a medium saucepan.
  2. Drain water and add chicken broth – bring to a boil
  3. Add Chicken Adobo seasoning (eye ball it). Mix Well.
  4. Once noodles become pungent, add the green vegetables and simmer until noodles are cooked and the veggies have wilted.
  5. Drain and return to the pan. Stir through oyster sauce and oil (less is more) and serve hot.

More like this: http://www.zenfamilyhabits.net/2010/01/5-ingredients-5-minutes-5-meals-simple-noodles/