The Best Shredded Kale Salad

Another fantastic recipe from a cookbook I checked out from the library, so I need to keep a record of this wonderful salad because we will definitely be making it again!  The pecans are the showstopper, and chopping the kale very fine makes the tough leaves easier to put down.  

recipe from Oh She Glows Every Day, by Angela Liddon

• 2 medium bunches destemmed lacinato/dinosaur kale, rinsed and finely chopped (8 to 9 cups)
• 2 large garlic cloves
• 1/4 cup fresh lemon juice
• 3 to 4 tablespoons extra-virgin olive oil, to taste
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper 
• 1/4 to 1/2 cup dried sweetened cranberries

For the pecan Parmesan:

• 1 cup pecan halves, toasted and roughly chopped
• 1 1/2 tablespoons nutritional yeast
• 1 tablespoon extra-virgin olive oil
• 2 pinches fine sea salt

Directions:

1. Preheat the oven to 300°F. Spread the pecans onto a baking sheet and toast in the oven for 8 to 10 minutes until fragrant and lightly golden.


2. Remove the stems from the kale and discard.  Finely chop the kale leaves (the smaller, the better) and place in a serving bowl.
3. For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined.  You can also just mince the garlic by hand, and whisk all the dressing ingredients together if you don't have a mini processor.  Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands, massaging the kale as you combine everything.


4. For the Pecan Parmesan: Roughly chop the toasted pecans.  Place in a small bowl and add the nutritional yeast, oil, and salt, stirring until the pecans are thoroughly coated.


5. Sprinkle the Pecan Parmesan all over the salad, toss in a handful or two of dried cranberries, and serve!

Heaviland Chocolate Mint Cake (chocolate birthday #3)

This was probably my favorite of the three chocolate cakes, but mostly because chocolate and mint is one of my all-time favorite combinations.  Right up there with chocolate and peanut butter!  The cake is super moist, but the topping/frosting is really the star of this dessert.  Make sure you leave time for the finished product to chill before serving.

Click here to see Jessie's post of the recipe.


2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 cup unsweetened cocoa powder
1 pinch salt
2/3 cup shortening
2 cups boiling water
2 eggs, beaten
2 teaspoons vanilla extract 

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside. 
2. Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla. 
3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. 

FROSTING:
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring
TOPPING:
1 1/2 cups milk chocolate chips
6 tablespoons butter or margarine, softened
1/4 teaspoon peppermint extract 

1. In a bowl, combine the frosting ingredients until smooth. Spread over cooled cake. 
2. For topping, in a microwave-safe bowl, melt chocolate chips and butter; stir in extract. Spread over frosting. Refrigerate until set.

Flourless Chocolate Torte (chocolate birthday #2)

I'd never made a torte before, but found this to be relatively simple, and it was a complete hit at my husband's 40th birthday party (especially with the men!).  I omitted the almond extract, but included some whiskey, and served it decorated with fresh raspberries and mint leaves.

you can find the recipe for this special dessert here

9 ounces good-quality dark chocolate — 65% or higher, finely chopped 
9 ounces unsalted butter (18 tablespoons)
1 1/2 cups granulated sugar
7 large eggs — at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
If you are feeling dangerous: a few tablespoons rum — bourbon, or whiskey 
Optional — for serving: powdered sugar, berries, and/or sweetened whipped cream

Preheat the oven to 375 degrees F. 
Grease and line a 9-inch springform pan with parchment paper. Grease again.  

Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.

Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.

Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.

Ridiculous Chocolate Cake (chocolate birthday #1)

We did some serious birthday celebrating recently: two major 40th birthdays, and a special guy turning 12!  All three birthday persons requested chocolate cake.  And, to my baking delight, all three desserts were new-to-me recipes!  Not sure I'll ever make three different chocolate cakes in four days again, but it was a fun baking spree while it lasted!

the recipe for this extremely easy, moist, decadent cake can be found here

• 1 (15.25 ounce) box chocolate cake mix
• 1 (3.9 ounce) box instant chocolate pudding
• 1 (16 ounce) container sour cream
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup water
• 2 cups semi-sweet chocolate chips

Frosting

• 1/4 cup butter, room temperature
• 1/4 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1 tsp vanilla
• 1/4 cup heavy cream

Cake:

1. Preheat oven to 350°F. Liberally grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside.

1. In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the chocolate chips and pour the batter into the prepared pan.
2. Bake for 55-60 minutes, until the cake is set. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. Cool completely before frosting.
Frosting:
1. In the bowl of your stand mixer fitted with the paddle attachment on low speed beat the butter, cocoa powder and powdered sugar until combined. Add in the vanilla and cream and beat on medium speed for 1-2 minutes until creamy, scraping the sides of the bowl as necessary.  
2. Frost the top of the cake and garnish with more chocolate chips if desired.

"Pretend" Cookie Dough Balls

These are to my favorite energy balls, but easy to make as a vegan and gluten-free option.  I used my vitamix to blend everything until the very last step, and just pressed the "dough" together with my hands, mixing in the chocolate chips at the end.

Recipe from Oh She Glows Every Day, by Angela Liddon

1 cup raw cashews

1/2 cup gluten-free rolled oats

1/2 cup medjool dates (best if they are room temp, i.e. soft)

1 Tbsp pure maple syrup

1 Tbsp raw cashew butter (could also use almond or peanut butter)

1/2 tsp pure vanilla extract

1/4 tsp salt

2 Tbsp mini chocolate chips (non-dairy for the vegan version)

In a food processor, combine the cashews and oats and process until a fine flour forms, 30-60 seconds.  Be sure not to process too long or the oils will release and the cashews will turn into butter.

Add the dates and process again until the dates are finely chopped.

Add the maple syrup, cashew butter, vanilla, and salt.  Process until combined.  The dough should stick together when you press it between your fingers.  If it's too dry, add a teaspoon of water and process again.

Pulse in the chocolate chips until combined.

Line a large plate with parchment paper, Remove the blade from the food processor.  Using your hand, grab a tablespoon of dough and roll/press it between your hands into a ball.  Set the ball on the lined plate and relate with the rest of the dough.

Child the dough balls in the freezer for about 30 minutes.  This just firms them up a bit, but you can enjoy them at room temperature, too.  Store any leftovers in an airtight container in the fridge for up to 1 week or in a freezer-safe bag in the freezer for up to 1 month.

Chicken and Lentil Soup

Another great recipe for the instant pot from Skinnytaste One & Done cookbook.  This recipe also uses sazon seasoning, so if you try this one, you should make your own sazon seasoning and make the Arroz con Pollo as well!  


1 lb dried green lentils
12 oz 3 boneless skinless chicken thighs, all fat trimmed
7 cups water
2 tbsp chicken bouillon
1 small onion, chopped
2 scallions, chopped
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato, diced (I used one can diced tomatoes, drained)
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1/2 tsp sazon* (I used my homemade blend, you could also use paprika)
1/2 teaspoon kosher salt, plus more to taste


Place all the ingredients into the instant pot, stir and cover.  Use "Soup" button and cook 30 minutes.  When done, and the pressure releases, shred the chicken and gently stir (so you don't mash all the lentils). 


*You can purchase sazon seasoning from a store, but I made a batch of my own and have had fun finding other recipes for its use.  This is the recipe I used:

Sazon Seasoning Mix
1 Tbsp ground coriander
1 Tbsp ground cumin
1 Tbsp turmeric
1 Tbsp garlic powder
1 Tbsp salt
2 tsp oregano
1 tsp black pepper

Arroz con Pollo

This recipe comes from the Skinnytaste One & Done cookbook.  I'm borrowing a friend's instant pot, and the jury is still out on whether I need one of my own.  But this recipe was delicious and super easy to make.  I made several changes, which I included below.


2-3 chicken breasts, cut into large chunks
1/2 tsp apple cider vinegar
1 tsp sazon seasoning*
1/2 tsp garlic powder
1/2 tsp salt
3 tsp olive oil
1/2 onion, chopped
1 red bell pepper, chopped
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 1/4 cups uncooked long-grain brown rice
1 cup frozen mixed vegetables (peas, carrots, corn)
1/4 cup tomato sauce
1/4 cup pitted green Spanish olives, plus 1/2 Tbsp brine
1 tsp chicken bouillon


Season the chicken with the vinegar, 1/2 tsp of the sazon, the garlic powder, and salt.

Press the sauce button on an electric pressure cooker.  When hot, add 2 teaspoons of the oil and cook the chicken until lightly browned, about 3 minutes.  Transfer to a plate.

To the pressure cooker (still on sauce), add the remaining 1 teaspoon oil, onion, bell pepper, scallions, cilantro, and garlic and cook, stirring, until softened, about 2 minutes.  Add the rice, 3/4 cup plus 2 Tablespoons water, the frozen mixed vegetables, tomato sauce, olives, olive brine, remaining 1/2 teaspoon sazon, and the bouillon.  Stir well.  Return the chicken to the pot.

Seal and cook on high pressure for 27 minutes, until the liquid is absorbed and the chicken and rice are cooked.  Quick or natural release, then open when the pressure subsides.

To serve, place 1 cup rice on each plate, top with 2-3 chicken chunks, and garnish with cilantro and hot sauce, if you like.

*I'd never used sazon seasoning before.  You can purchase it from a store, but I made a batch of my own and have had fun finding other recipes for its use.  This is the recipe I used:

Sazon Seasoning Mix
1 Tbsp ground coriander
1 Tbsp ground cumin
1 Tbsp turmeric
1 Tbsp garlic powder
1 Tbsp salt
2 tsp oregano
1 tsp black pepper

Vegan Nacho Dip

A friend gave me The Oh She Glows Cookbook, and as I flipped through the pages for the first time, this was the recipe that jumped out.  The dip was great!  I made a few changes, and had some friends present as taste-testers, who all agreed the result was yummy.  Truth be told, it's hard to mess up anything that's served as a dip with tortilla chips, right?!

1 cup raw cashews, (soaked in water for at least 2 hours, or up to overnight, and drained)

1 cup peeled and chopped carrots

2 tablespoons nutritional yeast

2 tablespoons fresh lemon juice

1 large clove garlic

11/4 teaspoons sea salt

3/4 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1 can original Rotel, drained  

2-3 handfuls baby spinach, finely chopped

a few handfuls of crushed tortilla chips, plus whole tortilla chips for serving

1-2 green onions, thinly sliced

1. Preheat the oven to 400 F. Lightly grease a 2-quart cast iron pan or casserole dish.

2. Make the cheese sauce: Place the carrots in a small saucepan and add water to cover.  Bring the water to a boil and cook the carrots for 5 minutes, or until just fork-tender.  Drain, reserving carrot water to add later.  (Alternatively, you can steam the carrots.)

3. In a blender, combine the cashews, cooked carrots, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne, and 2/3 cup water (use carrot water if you saved it!) and blend until silky smooth, adding an extra splash of water if needed. Pour the sauce into a large bowl.

4. Make the dip: Stir drained Rotel and spinach into the cheese sauce until fully combined. Spoon the mixture into the prepared dish and smooth it out, and sprinkle the top evenly with the crushed corn chips.

5. Bake for 25 to 30 minutes, uncovered, watching closely toward the end of the cooking time to make sure the corn chip topping doesn't burn. Garnish with green onion. Serve immediately with tortilla chips.

Chocolate Banana Pancakes

These have been our go-to summer pancakes this year - my kids love them!  I double the recipe because they make great pool-side snacks (if we have any leftover!).  I made several changes from the original recipe found here.  

1/2 cup all-purpose flour

1/2 cup whole wheat flour

3 Tablespoons cocoa powder

1 Tablespoon sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large ripe banana (the riper, the better!)

1 cup buttermilk (make your own by combining one cup milk with 1 Tbsp lemon juice or white vinegar and let sit for 5 minutes)

1 large egg

1 Tablespoon maple syrup

1 teaspoon vanilla extract

1/2 Tablespoon vegetable oil

In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt and sugar.

In a small bowl, mash banana. Mix in buttermilk, egg, maple syrup, vanilla and vegetable oil until well combined.

Pour the wet ingredients into dry ingredients and mix until just combined. The mixture should still be pretty lumpy.

Spray a large pan with nonstick cooking spray (or butter!) and set to medium heat. Cook pancakes until bubbles form on the surface and edges are just cooked, about 2 minutes. Flip and cook for an additional minute.

Enjoy!

Blueberry Scones

Smitten Kitchen recipes never fail.  These were a tasty (and somewhat healthy) way to enjoy fresh blueberries.

1 cup (125 grams) all-purpose flour
1 cup (120 grams) whole wheat flour
Zest of 1 lemon, finely grated
3 tablespoons raw (turbinado) or light brown sugar
2 teaspoons baking powder
1/2 teaspoon coarse or kosher salt
5 tablespoons cold unsalted butter, cut into small bits
1 cup fresh blueberries
2/3 cup (150 ml) milk, whole is best here
1 large egg, beaten
1 tablespoon raw (tubinado) or other coarse sugar for finishing

Heat oven to 400°F (205°C). Line a large baking sheet with parchment paper. 

In a large bowl, combine flours, zest, sugar, baking powder and salt. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry blender. Stir in blueberries, then milk, mixing only until large clumps form. Use your hands to reach inside the bowl and gently (so gently) knead the mixture into one mass. The more you knead, the wetter the dough will get as the blueberries break up, so work quickly and knead only a few times, if you can get away with it.

Transfer dough to a well-floured counter and pat into a roughly 1-inch tall disc. Cut into 8 to 10 wedges, do not fret if the blueberries are now making a mess of the dough; it will all work out in the oven. Transfer wedges to prepared baking sheet, spacing them apart. Brush the tops of each with egg, then sprinkle with coarse sugar.

Bake for 15 to 17 minutes, until scones are golden brown on top. Serve warm. I find most scones to be best the first day, but these were not bad at all on day two, gently rewarmed in the oven before eating. 

If freezing: I like to freeze scones unbaked and usually hold any egg wash until I’m ready to bake them. Simply spread the wedges on a baking sheet and chill until frozen solid and will no longer stick to each other, and pack tightly into a freezer bag. You can bake them right from the freezer; you’ll only need 2 to 4 minutes extra baking time.

Plantain Wraps

I first tasted these when my sister-in-law made them as a gluten-free option on taco night.  Yum!  Recently, I've been grabbing a few green plantains at Aldi every time I stop by (so cheap!), and these wraps have become a regular snack in our house.  Click this link to see a photo of the finished product.  I follow the recipe exactly and always get perfect plantain wraps that are versatile for taco fillings, sandwich meat and cheese, avocado and bacon, or pretty much whatever you like to put into a wrap!  The flavor isn't too strong as long as you choose green plantains, otherwise your wraps will have a hint of banana flavor in them!


3 green plantains, peeled and chopped (I usually have to "peel" the plantains with a knife)
1 cup water
1/3 cup olive oil
1 tsp salt

Preheat oven to 375.

Put all ingredients in an industrial blender (like a Vitamix).  Blend everything until you have a smooth batter.

Line a 17x13 baking sheet with parchment paper.  This is important, otherwise the wraps will stick!  Pour batter on the parchment-line pan and spread evenly with a spatula.  Bake 30-35 minutes.  It will puff up a little and should start to look a bit golden in spots.

Use a pizza cutter to divide in six even rectangle wraps.  Fill and enjoy!