Kale Salad with Toasted Almonds

Even Dan, who is not usually a huge salad fan, loved this salad. Toasting the almonds really adds a nice dimension to the flavors.

IngredientsFresh kale
1/2 cup sliced raw almonds
Green onions or shallots, diced
Parmigiano Romano cheese
Juice of 1/2 lemon
1tsp  Honey
1/4 tsp Red pepper flakes
1/2 tsp Sea salt
1 tbs Olive oil

To make the salad:
Whisk together the lemon juice, honey, red pepper flakes and salt.
Add the kale to the lemon juice mixture and toss to coat. Let stand for 20 minutes.
Toast the sliced almonds in a dry pan on medium heat, turning often, for 2 minutes or until color deepens.
Add the olive oil and almonds to the salad and toss to coat.
Dish the salad onto plates and add very thin slices of cheese on top.

I added a sliced Pink Lady apple and roasted red beets.
Tastes great and is surprisingly filling.
Enjoy!

Roasted Asparagus Salad

Simple and so delicious! This salad has so many of my favorite flavors. If you like roasted asparagus, roasted peppers, and avocado, you'll love it too.

Ingredients

Asparagus spears
Grape tomatoes
Yellow pepper
Avocado, chopped
Basil leaves
Romaine lettuce
Olive oil
Balsamic vinegar
Red wine vinegar
Coarse sea salt and pepper

To roast the veggies:

1. Cut the tomatoes in half and gently toss them in 1 Tbs olive oil.
2. Slice the yellow pepper into strips and toss in 1Tbs olive oil.
3. Put the pepper and tomatoes onto a baking sheet in a single layer.
4. Bake at 450 degrees for 15 minutes.
5. Cut the white/pinkish ends off of the asparagus. Cut or break them into equal lengths. Toss in 1 Tbs olive oil.
6. After 15 minutes are up, add the asparagus onto the same baking sheet, sprinkle with course sea salt and put back in the oven for 4-8 minutes. Take the veggies out of the oven when you can poke a fork into the asparagus but it should still be firm. It will continue to cook as it cools.

To assemble the salad:

1. Whisk together 1 Tbs red wine vinegar, 2 Tbs balsamic vinegar, 2 Tbs olive oil, salt and pepper to taste.
2. Wash and tear apart the romaine lettuce. Toss the lettuce in a bowl with the dressing.
3. Dish the lettuce onto the plate, then add avocado and the veggies.

Enjoy :o)
Lori

Coconut Curry Quinoa with Roasted Vegetables

Oh how I love coconut curry sauce! This only takes about 30 minutes to make, and it is so satisfying and delicious.

Ingredients
1 cup quinoa
1/2 medium size onion, minced
2 vine-ripened tomatoes
1 cup baby portebello mushrooms, quartered
1 red pepper, chopped
1 can coconut milk
1 Thai chili pepper, minced
1 bunch of green onions, minced
1 Tbsp fresh ginger, minced
2 cloves garlic, minced
1 tsp curry powder
1/2 tsp cayenne pepper

To make the quinoa:
Saute onion in olive oil until slightly golden.
Add quinoa and saute for a couple of minutes.
Add 2 cups water and bring to a boil.
Cook on low for 15 minutes.

To roast the veggies:
Toss tomatoes, mushrooms, and red pepper in 1 Tbsp olive oil.
Layer onto a baking sheet and roast for 15 minutes.

To make the sauce:
Saute garlic in olive oil.
Add chili pepper, ginger and green onion and saute.
Add curry powder and cayenne.
Add coconut milk and stir.
Heat to a low simmer.
Add salt and pepper to taste.

Serve by dishing quinoa first, then layer on veggies and spoon the coconut curry sauce on top.
Enjoy!  :o)

Holy Guacamole!

It's hard to go wrong with guacamole if you start with fresh ingredients, don't add too many different flavors, and don't overmix. I like to keep my guac a little on the chunky side, not mashed.

This was a spur-of-the-moment dish that I hadn't planned for, so I didn't have any cilantro or lime juice on hand, but it was still incredible.

I used fresh, flavorful avocados and strawberry tomatoes from Sosio's at Pike Place. The avocados are possibly the best I've ever tasted and just as the guy at Sosio's described - not stringy or discolored.

Ingredients
1 large avocado, scooped out
6-8 strawberry or cherry tomatoes, minced
1/4 onion, finely minced
2 cloves garlic, finely minced
1 small Thai chili pepper, finely minced
Maldon's Sea Salt

Mix all ingredients carefully with a small spoon. Do not overmix unless you like your guac more mashed.

Serve with tortilla chips or rice crackers and enjoy!

Vitamin Blast: Roasted Yellow Squash, Strawberry Tomatoes and Sweet Potatoes

After a night of debauchery, I needed a meal that would pump vitamins and nutrients into my system to counterbalance the abuse from too much food and drink. Last night was the Voracious Tasting at the Paramount Theater. It was lots and lots of small tastes of all kinds of foods - New Orleans style, Italian, Northwest, cupcakes, wood-fired pizza, elixirs, fried grasshoppers (no I didn't try them), gin drinks, vodka drinks, wine, beer. And then we ended the night at Lola for more wine and fresh donuts before we headed back to Hotel Max. It was a great time with great friends!

This morning we had breakfast crepes and walked through the market, where we stopped at Sosio's to buy fresh produce, including yellow squash, strawberry tomatoes, artichokes, and avocados.

Ingredients
Yellow squash, sliced
Small fresh tomatoes, sliced in half
Sweet potatoes, cut into fry size
Kale
Garlic, minced
Maldon Sea Salts

To roast the veggies:
Heat oven to 425 degrees.
Toss sweet potatoes in olive oil and spread evenly on a baking sheet.
Sprinkle lightly with sea salt and put into oven.
Toss yellow squash in olive oil and spread evenly on a baking sheet.
Add the tomatoes to the other end of the baking sheet, cut side up.
Bake them for 15-20 minutes.

To saute the kale:
Heat the minced garlic in olive oil.
Add the kale and a sprinkle of smoked sea salt and gently toss to cook.
It should only take 3-4 minutes. Keep from overcooking the kale by turning off the heat before it's completely wilted.

Indian Paneer with Kale

Eggs and Mexican Rice

Thanks to my inlaws, we have a dozen fresh eggs from their very own chickens. These eggs made the most delicious tasty scrambled eggs. We had some leftover rice which was perfect for Mexican Rice!

Ingredients
Eggs
Cooked rice
Tomatoes, chopped
Onion, chopped
Corn
Tomatillo sauce
White cheddar cheese, shredded

To make the rice:

1. Saute 1/2 of a chopped onion in olive oil until golden.
2. Add chopped tomatoes with juice and saute.
3. Add 1 Tsp or so Tomatillo sauce, salt and pepper and stir.
4. Add 1 can of drained corn and the rice and stir. Heat through.
5. Just before serving, sprinkle the white cheddar cheese on top.

To matke the eggs:

1. Melt 1 Tbs butter in a nonstick skillet.
2. Whisk whole fresh eggs with a little salt and pepper.
3. Pour the eggs into the skillet and cook on medium-high heat.
4. Carefully fold over eggs as the bottom cooks. Don't let them cook too long on any side.
5. Cook just until solid but still moist.

I love having breakfast for dinner every now and then. This meal is delicious for dinner or breakfast. Enjoy  :o)

Seared Sea Scallops and Stir Fried Rice

This was a delicious light meal with clean, harmonious flavors. The stars that made it stand out were fresh sea scallops, Maldon Smoked Salt Flakes, and Thai chili peppers. I'm in love with Maldon salt flakes. I bought the smoked and regular flavors after talking to a Tom Douglas representative at the NW Flower and Garden Show. I'm so glad I went with her recommendation to try these salts.
We enjoyed this Saturday night dinner with a bottle of Airfield Estates Cabernet Sauvingnon Yakima Vallley '09. Great wine!

Ingredients
1-1/2 cups cooked rice
Asparagus, cut into bite-sized pieces
Baby bok choy, leaves separated
1/2 medium white/yellow onion
1 Thai chili pepper, finely chopped
Maldon Sea Salt Flakes, Regular
Curry powder
Fresh ground Pepper
Fresh sea scallops, washed and pat dry
Butter
Maldon Sea Salt Flakes, Smoked

To make the rice:

1. Saute onion in olive oil and cook until translucent
2. Add chili pepper and cook on low for 1-2 minutes.
3. Stir in cooked rice, curry, regular sea salt flakes and pepper.
4. Add asparagus and cook for 2 minutes.
5. Add 1 Tbs of water and the bok choy, put the lid on and cook on low for 2 minutes.

To make the scallops:

1. Melt 1 Tbs butter in skillet.
2. Place the scallops in the skillet. Each should be touching the bottom of the pan.
3. Sprinkle on a bit of smoked sea salt flakes and pepper.
4. Let them cook on high for 2 minutes on the first side. Don't move them because it will ruin the browning. Also leave off the skillet lid or they will be too moist to brown.
5. When it looks like the bottom halves are slightly opaque, it's time to turn them over and cook the second side for 2 minutes. The time to cook each side depends on how you like them and their size.

Time to dish up and enjoy!

Broccoli Potato Soup and Biscuits

On a cold, rainy day in the winter, there are two things that always make me feel a lot better. The first is to get my running shoes on and head outside for a good sweat. I feel so strong when I face into the weather and just run. The second thing is to make a hot, yummy soup. Today I did both! I also made homemade biscuits as an extra treat. I've been making these baking powder biscuits since I was a little girl. It's one of the first recipes I mastered, and it became my job at home to make the biscuits. I've adjusted the recipe that I use now to make it healthier: whole wheat flour and almond milk.

I have a secret weapon for making a soup creamier and thicker without a lot of heavy cream. I use my stick blender to 'mash' some of the veggies.

Ingredients
Broccoli, cut into bite-size pieces
Potatoes, chopped
Carrots, chopped
Onion, chopped
4 cups Vegetable broth (or enough to cover all veggies)
Curry powder
Turmeric powder
1 tablespoon heavy cream
2/3 cup butter, softened
1 cup whole wheat flour
3/4 cup white flour
2 1/2 tsp baking powder
3/4 tsp salt
3/4 cup milk (I use almond milk)


First make the soup:

1. Saute 1 medium chopped onion in olive oil in a large heavy pan.
2. Add carrots and potatoes and saute.
3. Add broccoli, broth, curry powder, and turmeric, and gently stir.
4. Use a stick blender to 'cream' the soup. I like to keep my soup chunky, so I put the stick blender into the pan and press power for a second. Move to a different spot and repeat 3-4 more times.
5. Bring to a boil and then let simmer with the lid on.
6. Just before serving, add a touch of heavy cream if desired.

While the soup is simmering, make the biscuits.

1. Heat the oven to 450 degrees.
2. In a mixing bowl, add the white flour, wheat flour, baking powder and salt; mix well.
3. Add the butter to the flour mixture and mix with a pastry blender or fork.
4. Add the milk and mix together with a fork until the dough forms into a ball.
5. Put the dough onto a lightly floured pastry mat.
6. Knead by turning over 10 times while slightly flattening it each time.
7. Use a rolling pin to roll out the dough until it's about 1/2-inch thick.
8. Use a round cookie cutter or a drinking glass to cut out the biscuits.
9. Place the biscuits on a baking sheet. I like to use my round Pampered Chef stoneware to keep the biscuits soft with a nice light crust.

A hearty soup and biscuits right out of the oven are guaranteed to warm you up  :o)

Roasted Pepper and Mushroom Pizza

I love making pizza! The topping possibilities are endless, and it seems magical to make a pizza from scratch. It's a fun Saturday night, movie-at-home kind of dinner because it does take a some time to make and it feels like a treat. To balance out the carb-loaded crust, I made a fresh, healthy Romaine salad as an appetizer. We opened a bottle of Alexandria Nicole 2007 Quarry Butte that paired very nicely with pizza.

Ingredients
Orange Pepper
Yellow Pepper
Roma Tomato
Romaine Lettuce
Crimini Mushrooms
Balsamic Vinegar
Olive Oil
Goat Cheese
White Flour
Whole Wheat Flour
1 envelope Pizza Yeast
Salt
Sugar

Start by preparing the veggies.

1. Slice 1 Orange Pepper, 1 Yellow Pepper, 2 Roma Tomatoes, and 5 Crimini Mushrooms.
2. Set aside a few of the peppers and roma tomatoes for the salad.
3. Toss the remaining peppers, tomatoes, and mushrooms in a tablespoon of olive oil until well coated.
4. Spread them on a baking sheet and sprinkle on a little course sea salt.
5. Roast at 425 degrees for 15 minutes.

While the veggies are roasting, make the pizza dough.

1. Combine 1/2 cup white flour, 1/2 cup whole wheat flour, yeast, 1 tsp sugar, 3/4 tsp salt in a medium size bowl.
2. Add 2/3 cup very warm tap water and 3 tablespoons olive oil.
3. Mix together until well blended - about 1 minute.
4. Add gradually 1 cup white flour until soft dough is formed - should be slightly sticky. Add additional flour if needed to form dough ball.
5. Knead on a floured surface adding more flour if needed, until smooth and elastic, about 4 minutes.
6. With floured hands, pick up the dough and begin to stretch it into a bigger circle about 8 inch diameter.
7. Lay the dough in the middle of a lightly oiled pizza stone and carefully press and stretch the dough outward to the edges of the stone.
8. Brush a good olive oil over the entire dough and sprinkle with a bit of course sea salt.
9. Add some light seasoning of your choice, such as fresh or dried basil, and red pepper flakes.
10. When the roasted veggies are done, take them out of the oven and spread them evenly onto the dough.
11. Add chunks of goat cheese to top it off.
12. Bake the pizza at 425 degrees for 12-15 minutes.

While the pizza is baking, put the salad together.

1. In a large mixing bowl or salad bowl, pour in 1-2 tablespoons good olive oil and 1 tablespoon balsamic vinegar.
2. Add a dash of course sea salt and whisk it all together.
3. Add the raw peppers, tomatoes and torn romaine lettuce and toss until well coated.

The timing on this worked out perfectly so that we were able to eat our salad while the pizza was baking. Enjoy!

Tablas Woodstone Taverna

I went to Tablas in Mill Creek Town Center last night night with my good friend, Sue Beck. I highly recommend Tablas for a fun happy hour, a casual romantic dinner, or a big group at the large family-style table in the middle of the restaurant. Much of their food is cooked in the woodstone oven. They have delicious flatbreads with fresh, unique toppings. I had the Brie, Caramel Apple and Pecan flatbread, and it was even more heavenly than it sounds. I also had the Spring Mix Salad which is a nice spring greens mix with apricots, pecans and balsamic vinaigrette.

They have a fun mixologist menu and a decent wine list. On the Liquid Fresh Sheet is everything from Sangria Blanco to a Snapdragon made with Jim Beam, orange, mint and brown sugar.

Every Tuesday and Saturday night, they have live music. Last night was Brazil-style music by a singer/guitar player. It was the perfect background music - loud enough to appreciate but not too loud for conversation. Coming up Saturday night is Flamenco!

Quinoa, Broccoli and Peppers

This is a quick, healthy, tasty after-work dinner.
It only takes about 15 minutes from start to finish.


Ingredients
Olive oil
Onion, diced
Carrots, sliced
Red, yellow or orange peppers, diced
Broccoli
1 package of organic Quinoa & Brown Rice with Garlic (Seeds of Change brand from Costco)

1. Saute onion in olive oil.
2. Add carrots and peppers and saute.
3. Add quinoa and brown rice and stir.
4. Add salt and freshly ground pepper to taste.
5. Steam broccoli.
6. When the quinoa mixture is heated through, add the steamed broccoli on top.

Ready to serve and enjoy!

Risotto with Brown Rice and Prawns

This was one of the best risottos I've had anywhere and certainly one of the best that I've made. I love making risotto, but I typically use the traditional Arborio rice. This time, I wanted to experiment with using brown rice instead. It was delicious with great flavor and a slightly chewy texture. I'll continue using short grain brown rice in risotto because it tastes great and is healthier.

Ingredients
Olive oil

Medium white or yellow onion

Peppers (yellow, orange or red)

Short grain brown rice

Masala cooking wine

Vegetable broth

Pecorino Romano cheese

Garlic cloves

Prawns

This isn't the most flattering picture, but it gives you an
idea of the correct consistency.

1. Saute a finely chopped medium onion in olive oil.
2. Add and saute 2 chopped peppers.
3. Stir in 2 cups short grain brown rice.
4. Stir in 1/4-1/2 cup Masala cooking wine. Cook until absorbed.
5. Stir in 1 cup heated vegetable broth (this can be made with Vegetable broth base powder) and cook until absorbed.
6. Turn heat down if boiling too much. It should be more of a simmer.
7. Continue adding broth one cup at a time and letting it absorb before adding more.
8. Allow risotto to cook about 50 minutes total.
9. When the rice is cooked and still chewy (but not crunchy at all), decide if you need to add more broth. At this point, there should be some broth that hasn't been fully absorbed. When the rice is cooked to your liking, turn off the heat.
10. Stir in salt and pepper to taste.
11. Turn off the heat to the risotto and keep the lid on.
12. In a skillet, saute 2 cloves fresh minced garlic on low heat.
13. Stir in 1/4 cup Masala cooking wine.
14. Add in prawns and cook on each side until just done.
15. While the prawns are cooking, add 1 cup shredded Pecorino Romano cheese to the risotto and gently fold in.
16. When the prawns are cooked, chop them into bite-size pieces. Gently stir the prawns and garlic into the risotto.

 

Enjoy with a glass of wine of course. We opened a bottle of Columbia Crest H3 from the Horse Heaven Hills in Eastern Washington.