Here's the Dish: Delicious Kale Salad with Peanut Dressing

Last weekend I bought a bunch of fresh Kale for $1 (what a deal!) at the farmer's market, and I knew exactly what I wanted to make with it.  This recipe comes from Sophie Uliano, of Gorgeously Green.  You may have heard of her ~ she has written books and has been on tv offering great tips on how to live an eco-friendly lifestyle.   I like to receive her weekly emails because I find that her advice is practical and easy to follow.   The below recipe did not disappoint ~ it made a nice big bowl of salad that lasted for half the week.  It tasted fresh and a little spicy, with lots of Asian flavor.  Don't worry too much if you don't have everything it calls for ~ I didn't, and it still turned out great.

Kale Salad with Peanut Dressing

Ingredients:

1/2 c. chunky peanut butter (smooth works fine!)

1 1/2 T. rice vinegar

1 T. tamari or soy sauce

1 T. toasted sesame oil

1 T. peeled, finely grated fresh ginger (I used ground ginger)

2 cloves minced garlic

1 T. sesame seeds ( I didn't have any, so I used sunflower seeds)

2 bunches of kale, washed, trimmed and roughly chopped

4 scallions, thinly sliced ( I used white onions)

1/4 c. salted peanuts, roughly chopped, as garnish (optional)

Directions:

Combine the peanut butter, vinegar, tamari, sesame oil, ginger, garlic, sesame seeds, and 1/4 cup of water in a food processor or blender.  Puree until smooth, adding more water to thin the dressing if needed.

Steam the kale, drain well and chop (not too finely) and toss with some of the dressing.  Add the onions and the rest of the dressing, and transfer to a bowl.  Chill in the fridge and sprinkle peanuts on top just before serving.





Here's the Dish: Ain't Your Mama's Slaw

Nothing says "Summer" more than coleslaw.  I'll be honest ~ I hate the stuff.  Don't know why, but I am not a fan.  Since it makes a great sidekick to most bbq'd meats, this is not a good thing for me.  When I found this recipe, I decided to give it a try.  It doesn't have that creamy/sweet dressing like most coleslaws, which is typically my most unfavorite part.  I made this over Memorial Day weekend and it was well received by all.  Best of all, it's quick, easy and relatively good for you, too.  We love that!

Ingredients:

1 pkg. (12 oz.) broccoli slaw

1 cup red pepper strips

1 cup chopped fresh pineapple

1/3 cup dried cranberries

1/4 cup chopped red onions

1/3 cup Zesty Italian Dressing

1 tsp.brown sugar

1/3 cup Sliced Almonds, toasted

Directions:

Combine first 5 ingredients in large bowl.
Mix dressing and sugar. Add to salad; toss to coat.
Refrigerate 1 hour. Add nuts; mix lightly.

Here's the Dish: Grilled Avocados

Since it feels like summer here in Michigan, (nearly 90 degrees today!), I am guessing that it feels that way in most places.   So, I thought you all would appreciate this recipe ~ it is fast, simple and very delicious.  Enjoy with a glass of chilled white wine and you'll feel like you have escaped to an exotic island . . . well, maybe not quite that, but it might be the next best thing!

Grilled Avocados

Ingredients:

1 T. olive oil

1 T. Lime Juice

2 ripe avocados, halved, pit removed, and peeled

1/4 t. Kosher salt (or 1/8 t. regular salt)

1/4 c. picante sauce (Salsa works just as well!)

1 oz.  shredded Monterey Jack or farmer cheese

Optional:  Fresh cilantro, salad greens, Sour cream

Directions:

Stir together oil and lime juice; brush avocados all over with mixture.  Sprinkle cut sides of avocados with salt.

Grill* halves cut side down over medium heat for 5 minutes, or until browned.  Turn over, fill centers with the picante sauce and cheese.  Cover and grill about 5 minutes more or until cheese begins to melt. 

Remove avocados from grill.  Sprinkle tops of avocado halves with cilantro.  If desired, serve on a bed of salad greens with additional sauce and sour cream.  Or, serve with a side of fresh pico de gallo, as I did.  

Makes 4 servings.

*Grilling tip:  Cover grill rack with heavy duty foil, or grill avocados in a special rack made for veggies and small items to avoid any from slipping through the cracks ;)



What's Cool Where I Live

Frankly, I am getting pretty tired of the stories of doom and gloom when it comes to the topic of where I live.  Last week, one of the big news stories was about how the population of Detroit is dwindling fast.  Yeah, we know we suck . . . don't rub it in!

 For those of us who have no plans to leave, it is sometimes difficult to explain to outsiders our reasons for staying.  So, I have decided to show you what is cool about where I live.  Really, there are cool things here . . .

Welcome to Ann Arbor, MI.   It is less than an hour's drive from where I live.  It home to the University of Michigan, one of the nation's most prestigious institutions of higher learning.  Everytime I visit here, I feel like I gain a few extra IQ points, just for breathing the same air as the smart people.

 Ann Arbor has the feel of charming small town with the cultural diversity of a big city.   The downtown is loaded with places to dine and shop.   The historical brick buildings have been maintained and restored beautifully.

There is always something going on in A2, whether it is a Football Game, an organized protest, a theatrical performance, an art fair, or a "different" kind of festival, such as the infamous Hash Bash that is held annually.

 Did I mention there is great shopping??

There's a great bead shop, too!!

Here's the Dish: Carrot Cake Muffins with a Cream Cheese Surprise

This is a recipe that I've been wanting to share for quite some time!   It is one of my go-to's because it never fails to make people happy.   Even those who aren't fans of carrot cake are always pleasantly surprised by how yummy these are.  Big up's to the Cake Mix Doctor for another effortless, but impressive recipe :)

Don't these look irresistable??



Unfortunately I'd probably be accused of copyright infringement if I posted the recipe here :(   So, you can either buy the book ~ it's worth it, trust me on that one!    Or contact me, and I just might share it with you ;)

Here's the Dish: Vinegar and Spice Oven Ribs

We love ribs at our house, especially in the warm weather months, when we can grill them outdoors.  Since the weather hasn't exactly been right for outdoor grilling, there hasn't been any rib-eatin' at our house for a while.  That doesn't mean we don't crave them!   So, imagine how happy I was to find this recipe from Chow.com :)   At first I was doubtful that they would even hold a candle to the ones we cook low and slow on the BBQ.   But, after making them for the first time on Superbowl Sunday, I am already planning to make them again very soon.  They were that good!

Click here for the recipe!

Here's the Dish: Easy Crunchy Baked Chicken

In a recent post, I mentioned how much I love Shallot Pepper seasoning from Penzey's.  If you still don't believe me enough to try it for yourself, then let me entice you with this easy recipe :)  It is something I made up, and it's so easy, you're bound to love it, too!

You need:  2-4 boneless, skinless chicken breasts, 1 T. olive oil, Penzey's Shallot Pepper Seasoning, and some Panko Bread crumbs. 
Trim any fat from the chicken breasts; season all sides with Shallot Pepper (or any seasoning of your choice).  Place in a glass dish and drizzle with olive oil.  Cover and refrigerate overnight.
Preheat oven to 375 degrees.  Roll chicken breasts in bread crumbs (you can season those, too).  If you need some "glue" to make the breadcrumbs stick, then beat one egg and dunk them in that first.  I then like to sprinkle the chicken breasts with some minced garlic.  Bake for 35-40 minutes, or until done. 
Yum ~ so tasty and simple!   If you do have any leftovers, slice the chicken up and make a salad with it the following day.

Adventures in Pressure Cooking

The most wanted item on my Christmas list was a pressure cooker.  Yeah, I know I am weird, but we all knew that!  I've heard what time savers they are.  Time is more precious to me than just about anything else.  We do our share of eating out, but I really do try to cook as much as possible.  This can be quite time consuming.  Sometimes, after spending nine hours at the office and 80-90 minutes per day commuting to and from the office, preparing a meal is not at the top of my agenda.  I am sure you can relate!

 Santa heard my wishes, and brought me an 8qt. anodized model, along with a new cookbook to get me started.   $7 a Meal, hmm . . . really??

I was a little apprehensive to give this a whirl, having heard horror stories of exploding pressure cookers.  I read the directions over and over.   It seems these new models are equipped with safety features that will prevent any major explosions.   With that, I decided to first make corned beef, a family favorite!   I placed the meat, along with one bay leaf, a glove of garlic and some pickling spices in the cooker, then covered it all with water.  How simple!

 So far, so good ~ no explosions!

A little over an hour later, that corned beef came out so tender I could cut it with a butter knife.  I was impressed!  We piled it on some onion rolls along with cheese and mustard ~ Mmmmm!! 

Here's the Dish: Frosted Lemon Cookies

Over the holidays, I had the opportunity to do some baking. This is good, because I love to bake, especially for other people. As much as I love sweets, it is a dangerous thing for me to bake a cake or a batch of cookies and not share it. You can pretty much guess what happens if that stuff stays in the house! We had a cookie exchange where I work, and it was a lot of fun! For my contribution, I baked these frosted lemon cookies. They are refreshing, light and easy to make. They really stood out among the many chocolate varieties that were brought in by my co-workers, too.

Click here for the recipe!

Here's the Dish: Apple and Aged Cheddar Grilled Cheese

I'm back with a simple yet delectable recipe that screams "FALL". It combines three of my most favorite things in the food world ~ glorious cheese, apples and BREAD. If you have never fathomed this threesome together, then you don't know what you are missing, my friend. Last weekend we visited an apple orchard. They still had plenty of those forbidden fruits to spare. I stocked up on many different varieties, including McIntosh, Jonagold, Honey Crisp and Granny Smith. As soon as we got home, I whipped up these sandwiches for lunch. It was a fabulous day!

Apple and Aged Cheddar Grilled Cheese

Ingredients:

Unsalted Butter

Any type of thick, rustic, homemade bread

1 oz. thinly sliced extra-sharp aged Cheddar cheese

Sliced tart apple, such as Granny Smith

Directions:

Hopefully you've made a grilled cheese before. But if not, you can go here for the directions.

Here's the Dish: Potato and Salsa Samosas

Whenever we go out for Indian food, I always order veggie Samosas as an appetizer. Ever had them?? If not, they're these little turnovers that are usually filled with potatoes and veggies, or with meat, and they're served with chutney. I know you'd love them if you ever tried them. I tried making them at home once. To my dismay, they were not only time consuming, but required deep frying in oil, which I am not a fan of. From that day on, I pretty much decided to leave it up to the professionals. That was until I found a different recipe ~ one that uses puff pastry and requires baking in the oven. No sweat! I decided to give it a whirl ~ and I'm so glad I did! They were not only easy to make, but tasted remarkably like the ones I'm used to getting in the restaurants. Surprising, since the ingredients might not seem authentically Indian, except for the curry powder. I was amazed that the salsa reminded me very much of chutney. This one's a keeper for sure.

Potato Salsa Samosas

Ingredients: 1 - 17.3 oz package of Puff Pastry Sheets, thawed according to directions

2 c. frozen diced hash brown potatoes, cooking according to package directions

1 c. Pineapple Mango Chipotle Salsa

1 tsp. curry powder

2 T. chopped fresh cilantro

1 egg

1 T. Water

Directions:

Heat oven to 400 degrees. Unfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 - 12 inch squares. Cut each into 6 squares, making 12 in all. Coarsley mash the potatoes, salsa, curry powder and cilantro in a bowl. Beat the egg and water in a small bowl with a fork.

Divide the potato mixture among the pastry squares. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form a triangle and crimp with a fork to seal. Brush the filled pastries with the egg mixture. Place the filled pastries onto 2 baking sheets.

Bake for 20 minutes or until the pastries are golden brown. Serve with additional salsa if desired.

Here's the Dish: Grilled Portobello Mushroom Salad

This incredible salad comes to us from Dole and Cooking Light. I'm happy to say that in my quest to eat more salad and not get bored with it, I've found another winner. This one has the perfect combination of flavors and textures that I love ~ the saltiness of the cheese, sweetness from the carmelized onions, and crunch from the nuts and the salad greens. This recipe is not one that you can throw together on the fly ~ it takes about 15 minutes to prep and 30 to cook. But if you take pleasure in the preparation of a meal, like I do, then you know that makes eating it all the more enjoyable ;)

You can click here to get to the recipe. I followed it almost to a "t", except that I used sliced portobellos instead of whole. I still grilled them and ate them in the salad, instead of topping them with the mixture, as the recipe calls for. Still amazing!

Here's the Dish: Lemony White Bean Salad

I've gotten on a kind of roll with posting salad recipes, so I thought I'd share another tasty one that I made recently. If you love artichokes like I do, then you'll enjoy this one. It is served warm, and the white beans make the dish very hearty. Plus they are full of fiber and a lot of other things that are good for you. Eat this for dinner and you'll be able to splurge on that extra scoop of ice cream for dessert ;)

Click here for the recipe!

Here's the Dish: Greek Chicken and Barley Salad

I stated in an earlier post that I've had this thing for salads lately. Believe me when I say that I wasn't kidding. I'm really excited to share this one with you, because it is probably my most favorite of all the ones I've made recently. This recipe comes from the January 2010 issue of Cooking Light magazine. I love CL because it presents healthy recipes in a way that is aesthetically pleasing. I can honestly say that I've never disliked a dish that I have re-created from one of their recipes. So, even though this might sound like a plug for the publication, I promise you it is not. Trust me, there isn't any payola going on here ;) I've made this a few times already ~ once for company (it was a hit), and another time to take for lunch during the week. The original recipe calls for Kalamata olives, which are not a favorite at my house. I added red onions instead. Other than that, I really didn't think any other changes were necessary. Click here for the recipe.

Here's the Dish: Grape and Almond Mixed Greens Salad

Something very strange has been happening to me lately ~ I've been craving salad. I've always liked it, but to crave it like pizza or a slice of cheesecake is a bit unusual for me. I hope this healthy kick is here to stay. I'll be posting some of my favorite salad recipes in the weeks to come. Likewise, I'd love to hear any you may have, so please send them on! The recipe below originally came from here. It is very easy and requires few ingredients, which makes it perfect for a quick lunch on the go. I often bring it to chomp on at work. If you do, be sure to put the dressing on right before eating, since it tends to wilt the greens. If you're a texture girl like I am, then you prefer your lettuce crispy. I really love this one ~ it has the right balance of sweet and salty, with a touch of savoriness from the cheese and the perfect crunch from the almonds.

Grape and Almond Mixed Greens Salad

Ingredients:

2 T. Olive Oil

1 T. Sherry Vinegar

2 t. minced shallot

1/2 t. minced garlic

1/4 t. kosher salt

1/4 t. freshly ground black pepper

4 c. mixed greens

1 c. grapes, halved

1/3 c. toasted and coarsley chopped almonds

1 oz. shaved sharp cheddar cheese

Directions:

Combine first six ingredients in a non-reactive bowl. Drizzle over greens; sprinkle with cheese and almonds; toss to coat. Serve immediately.

Here's the Dish: Fontina and Basil Pizza with Artichokes

Last year, a friend and I went to a local pizzeria where we had the most incredible pizza with artichokes on it. It was so delicious, and I've been craving that pizza ever since. I really love artichokes, so when Good Housekeeping magazine ran an article recently called "5 Ideas for Artichoke Hearts", I was right on it. The first thing I made was this pizza ~ let me tell you, it was fabuloso! It took no time at all to put together. I cheated just a bit by using this frozen pizza dough, which is locally made. It's really authentic stuff and I highly recommend it, if you can find it at your local market. I used light Ricotta, to cut down on the calories and fat grams just a bit. It worked fine. Next time I make this pizza, I think I will sprinkle it with some freshly minced garlic, since I am such a garlic freak. Other than that, I wouldn't change a thing. In case you're not in the mood for meatless, I think it would be spectacular with ham or prosciutto on it, too.

Directions:

Preheat oven to 475 degrees. Pat 1 1/3 lbs. pizza dough onto a 14-16" greased pizza pan. Bake 10 minutes or until golden brown. Spread 1 c. ricotta cheese over the dough; top with artichokes (14 oz. can that has been rinsed, drained and roughly chopped first), 1 1/2 c. shredded Fontina cheese, and 1/4 c. thinly sliced basil leaves. Bake 10-12 minutes or until cheese melts. Serves 6 ~ unless you're like my husband and I ~ we scarffed down the whole thing by ourselves while watching football one Sunday :)

Here's The Dish: Beer Cheese Fondue

Here's an easy and fun recipe that's perfect for your next party or get-together with friends. We tried it on Christmas eve at my mom's ~ she even whipped out that retro fondue pot you see in the photo. It was a wedding gift from back in 1970 when my parents got married. I think it still looks cool today!

Beer Cheese Fondue

Ingredients:

1 clove garlic - peeled

12 ounces can or bottle of flat beer

3 tablespoons all-purpose flour

3/4 teaspoon black pepper

1 splash Tabasco sauce

1 pinch salt

1 dash ground mustard seed

1 pound aged cheddar cheese

Directions: Rub garlic clove over the inside surface of a fondue pot; mince garlic clove; set both aside. In a saucepan, stir together a small amount of beer and flour; once a paste has formed, stir in remaining beer and all other ingredients, except cheese. Over medium heat, heat mixture through. Slowly add cheese, stirring as you add it to the pan, until all cheese has melted. Transfer contents of pot to a fondue pot. Serve with bread cubes or vegetables. Serves/makes 6

Here's the Dish: Blueberry Hucklebuck

When she learned of all the blueberries that are stocked away in my freezer from our blueberry picking trip last summer, my friend Kathy suggested this recipe. It comes from her 92 year old great-aunt, who lives in a very small town in Michigan’s upper Peninsula. I’ve heard that Aunt Maude makes a mean bloody Mary, so I didn’t hesitate for a second in baking this treat. It’s one of those simple recipes with very basic ingredients ~ so easy to make. The dessert itself reminds me of a cross between coffee cake and a cobbler. It smells absolutely heavenly while it bakes. Really, really yummy!

Blueberry Hucklebuck

Batter Ingredients:

2 c. Flour (plus a little extra for dusting the blueberries)

2 T. Baking Powder

¼ t. salt

½ stick butter

¾ c. Sugar

1 egg

½ c. milk

2 c. blueberries

Directions:

Wash and drain blueberries. Spread on paper towel and sprinkle lightly with flour. Set aside. Mix flour, baking powder and salt. Set aside. Cream together sugar and butter. Add egg and mix well. Add milk, mix well. Add flour mixture and mix well. Turn blueberries into batter gently. Spread in 9x9” greased pan.

Ingredients for Topping:

¼ c. sugar

½ stick butter, softened

1/3 c. flour

2 tsp. cinnamon

Mix together; drop by spoonfuls onto top of batter. (Don't worry about making it look pretty!)

Bake at 375 degrees for 30-35 minutes, or until toothpick inserted into center comes out clean.

Here's the Dish: Peanut Butter and Heath Bar Blondies

For Thanksgiving, my job was to bring dessert. I baked the traditional pies that everyone loves ~ well, almost everyone, that is. There are a few family members who aren't crazy about pie. To please them, I baked these decadent brownies. Can I just tell you ~ they were sublime!! Everyone loved them, pie lovers and non-lovers alike. The below recipe makes a big pan of them, so you'll have enough for everyone and extras to keep for yourself ;)

Peanut Butter and Heath Bar Blondies

Ingredients:

1 1/2 cups unsalted butter, softened

1 1/2 cups smooth peanut butter

2 1/2 cups granulated sugar

3 large eggs, at room temperature

2 tablespoons vanilla extract

3 cups flour

3 teaspoons baking powder

1 1/2 teaspoons salt

Topping:

1 cup peanut butter chips

3 tablespoons heavy cream

3 coarsely chopped Heath bars (the full size bars)

1/2 cup finely chopped unsalted peanuts

Directions:

Preheat oven to 325*F

Grease and flour a 18 x 12 x 1-inch jelly roll pan.

In a large bowl, beat together the butter and the peanut butter until fluffy.

Add the sugar and beat until smooth.

Add the eggs and the vanilla extract and mix well.

Add the flour, baking powder and salt and beat until well incorporated.

Spread the batter evenly into prepared pan.

Bake for 25 to 30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached.

Cool to room temperature

To prepare the topping:

In a small saucepan over medium heat, melt the peanut butter chips and the cream, stirring until smooth. Drizzle the peanut butter mixture decoratively over the cooled blondies. Sprinkle the Heath Bars and the peanuts on top. Allow to cool to room temperature, or overnight, before cutting and serving.

Here's the Dish: Spiced Couscous

If you're feeling a little adventurous this Thanksgiving, and are tired of the usual suspects on the dinner table, then give this tasty dish a try. It has an interesting mix of sweet and savory flavors that explode in your mouth. You can use rice, couscous, or whatever grain you fancy for this one. I like to use the "Harvest Grains Blend" from Trader Joe's. It is a blend of couscous, orzo, baby garbanzo beans and red quinoa. As you can see in the photo, it's a colorful dish, too.

Spiced Couscous

Ingredients:

Half of a 16 oz package of Harvest Grains Blend, or 2/3 cup uncooked long grain rice

1 1/4 c. water (if using the rice; otherwise follow directions on package of Harvest Grains

Blend)

3/4 c. chopped sweet onion

1 1/2 t. olive oil

1 1/2 t. honey

3/4 c. reduced sodium chicken broth

1/4 c. golden raisins

1 tsp. curry powder

1/4 tsp. salt

1/4 tsp. ground cumin

1/4 tsp. ground cinnamon

1/4 c. chopped sweet red pepper (or orange, or yellow!)

Directions:

1. In a large saucepan, bring rice or couscous and water to a boil. Reduce heat; cover and simmer 14-16 mins or until tender. (If using the Harvest Blend, boil 1 3/4 water or chicken broth to a boil - I like to use half water and half broth, for extra flavor. Add 1 T. butter and stir in 1 1/4 c. of the Harvest Blend. Bring back to a boil, reduce heat and simmer, covered, for 10 mins.)

2. While rice is simmering, saute onion in oil for 1 minute. Stir in honey and cook two minutes longer. Stir in the broth, raisins, curry, salt, cumin and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for five minutes. Stir in red pepper and rice until well blended. Cook two minutes longer or until rice is heated through.