Kale and Tomato Salad with Tahini Dressing

Todd jokes that soon after we started dating he walked into my King Henry apartment and I was sitting at the counter eating a Cafe Rio salad that looked big enough to feed a small family.  I remember that day perfectly.  He learned early on that I can eat with the best of them. 

Today at lunch we sat across the counter from each other, him with his peanut butter and honey sandwich and me with my kale salad.  He sarcastically told me that my salad was really small.  Haha!  He then reminded me again of the giant Cafe Rio salad.

I love kale salads, like really love!  I'm pretty sure that Todd thinks I'm crazy for having cravings for them.  I told him last night that after I ate this salad for lunch (yesterday) that a couple hours later I was wishing I had some more.  I was feeling pretty pumped that I had enough leftovers for today and I loved eating every bite (even if it was big enough to feed a small family). ;)

Kale and Tomato Salad with Tahini Dressing

1 large bunch lacinato kale, ribs removed, washed and finely chopped
A squeeze of fresh lemon juice
A pinch of kosher salt
1/2 cup sun dried tomatoes, packed in oil
1 cup cherry tomatoes, sliced in half
1 avocado, cut into chunks or slices (personal preference)
1/4 cup sweet and spicy sunflower seeds (recipe follows)
2 tablespoons sesame seeds, toasted

Place kale in a large bowl and sprinkle with a pinch or two of kosher salt and a squeeze of fresh lemon juice.  Massage the kale a bit until the leaves are darker and fragrant. Think scrunch and release.  This helps the kale be not so tough and more palatable.  Place in refrigerator until ready to dress.

For the sun dried tomatoes, drain off any excess oil and pulse through a food processor for a chunky texture or mince very fine.  Set aside.

Tahini Dressing
 
1/4 cup tahini
1/4 cup olive oil
2 tablespoons low sodium tamari
2 tablespoons fresh squeezed lemon juice
2 tablespoons pure maple syrup
1 clove of garlic, minced
1/2 teaspoon fresh grated ginger
2 tablespoon water
Kosher salt and freshly ground black pepper to taste

Place all ingredients in a jar and give it a good shake.

Sweet and Spicy Sunflower Seeds
 
3/4 cup sunflower seeds
Heaping 1/4 teaspoons sea salt
1/4 teaspoon cayenne
1 tablespoon dark brown sugar

Heat a nonstick skillet over medium heat and toast sunflower seeds until just fragrant, about 2 minutes.  Add the salt, cayenne, and brown sugar and toss them around until the sugar is hot enough to stick to the seeds, 8-10 minutes.  Place sunflower seeds on a piece of parchment paper and spread out in a single layer to cool.

To prepare the salad, drizzle the massaged kale with a big spoonful or two of the tahini dressing.  Next, add cherry tomatoes and a spoonful of the chunky sundried tomatoes to the kale and toss until combined and ingredients are evenly distributed.  Taste and adjust seasoning adding more dressing, salt, and/or pepper if needed.

Plate your salad as you with and top with avocado chunks/slices, sweet and spicy sunflower seeds, toasted sesame seeds, and a drizzle of the tahini dressing.  Serve.

*This was enough for me to eat for two lunches with leftover sunflower seeds and dressing. I like having seeds to toss on other salads so I just put the extras in a baggie and tossed them in my freezer.

*Because I knew I was going to have this salad for lunch the next day, I only used half of the ingredients the first day and the other half the following day instead of making one giant salad.

Recipe adapted slightly from Sweetish.co

The sunflower seeds are from Sprouted Kitchen Bowl and Spoon

Meyer Lemon Buttermilk Waffles

In January Meyer lemons start popping up here and there.  These first couple months of the year can be so cold and quite dreary and I've noticed that I tend to fill our fridge with all sorts of citrus  in hopes of bringing some brightness to a rather ugh couple of months. 

These Meyer lemon waffles are one of our very favorites.  Noah and Preston top theirs with mountains of whipped cream and powdered sugar.  Stella and I love the blueberry sauce swirled into the whipped cream (It looks so pretty and purpley), and Todd is happy either way (although if he had to choose just one way, I'm pretty sure he'd side with the boys).

The last time we made these waffles, it was a Saturday morning and all three of my kiddies were in the kitchen helping.  Each had a job.  I loved hearing Stella tell Todd that she was in charge of the wet ingredients. 

It doesn't happen very often where we are all together in the kitchen making a meal together.  The kitchen tends to be more my space and often it's just easier for me make the meal by myself (less explaining and usually less mess). 

But on this particular Saturday morning, I remember feeling so grateful for these three kids of mine and for small moments in time where we are all together in one of my favorite spots (the kitchen) making and sharing a meal together. It was a reminder to invite them into this space that I love so much and hopefully pass on a part of my love for making a meal that will be shared with those you care for and love. 

Meyer Lemon Buttermilk Waffles

2 cups flour

1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup buttermilk
1/2 cup milk
4 tablespoons butter, melted
2 eggs
1 tablespoon sugar
2 tablespoons Meyer lemon juice, freshly squeezed
1 tablespoon Meyer lemon zest
Unsweetened whipped cream
Maple blueberry sauce
Powdered sugar
 
Preheat waffle iron.

In a medium sized mixing bowl, combine the flour, baking soda, and salt.  Set aside.  In a small bowl combine the sugar and lemon zest.  Use your fingers to rub the zest into the sugar until it is fragrant. 

In another medium sized bowl, whisk together the buttermilk, milk, melted butter, eggs, lemon sugar, and lemon juice.  Pour wet ingredients over the dry ingredients and whisk until ingredients are just combined, taking care to not over mix.

Pour batter onto the hot waffle iron and bake until crisp and golden brown.  Serve waffles immediately with unsweetened whipped cream, maple blueberry sauce, and a dusting of powdered sugar.  

Recipe slightly adapted from Alaska from Scratch



Chocolate Peanut Butter Crispy Brown Rice Squares

Sometimes thoughts of what my life will be like when all three of my kiddies have grown and no longer live in our home pop into my head.  I don't really like those thoughts.  They make me heart sad and I'm guaranteed a tear or two rolling down my cheek. 

Don't get me wrong, we have our moments when all five of us are driving each other nuts, moments when someone isn't as kind as they should be, and moments when I want to walk up to my room, close my door, and go to bed and it's only nine in the morning.  But, when my three kiddies grow up to be big humans and have lives and families of their own, I will remember and miss all the small things that made up our everyday lives. 

I will miss making breakfast for them in the morning.  I will miss being asked to "come cover me up."  I will miss kissing hands before school.  I will miss family dinners every night (however crazy they may be).  I will miss hearing "Mom" a hundred times a day.  I will miss "sleep loose" and "sweet dreams".  I will miss hearing about their day, their friends, what they did at recess, and I will miss our afterschool snacks.  (Stella told me after she moves out she'll still come over for a snack in the afternoon.)

I know when we get to that point in our lives, each of us will figure out a new normal, but until then, here's to many more afterschool snacks!

 

Chocolate Peanut Butter Crispy Brown Rice Squares

2 tablespoons butter

1/4 cup honey

3/4 cup brown rice syrup

1 1/2 cups unsweetened peanut butter

1/2 cup sesame seeds, toasted

6 cups crispy brown rice cereal

1 cup chopped dry-roasted peanuts

1 teaspoon kosher salt

1 3/4 cup dark chocolate chips, divided

Spray a 9 by 13 baking dish with cooking spray and set aside.  In a saucepan, combine the butter, honey, brown rice syrup, and peanut butter.  Cook over medium heat, stirring occasionally, until warmed and combined.

In a very large bowl, combine the sesame seeds, crispy rice cereal, peanuts, and salt.  Pour the peanut butter mixture over the dry ingredients and fold until the peanut butter mixture evenly coats the dry ingredients.  Let cool for a couple of minutes and add 1 cup of chocolate chips to the peanut butter/cereal mixture and stir to combine.

Spoon the mixture into the prepared pan and using the back of a spatula or a bench scraper, press to create a nice, even layer.  Sprinkle the remaining 3/4 cup chocolate chips on top (I like to give my chocolate chips a rough chop before I sprinkle them on top) and press again down again with the back of spatula or a bench scraper.

Refrigerate of at least 1 hour before cutting into squares in the pan.  Cover and store at room temperature for 3 to 4 days.  (We like to keep ours in the freezer.)

Recipe slightly adapted from Whole Grain Mornings

Spicy Peanut Stew with Butternut Squash and Chickpeas

My mouth instantly started to water as this stew began to rumble on my stovetop.  Smells of garlic, ginger, cumin, and cinnamon filled my house and I could hardly wait for dinner (I made it early in the day and had to fight the urge not to eat it for lunch).  There is something about a big pot of stew that speaks to the comfort food girl inside of me.  (It also speaks to leftover girl inside me...I love good leftovers for lunch and this makes really, really great leftovers.)

Spicy Peanut Stew with Butternut Squash and Chickpeas

3 tablespoons canola oil
2 medium red onion, finely diced
3 garlic cloves, minced
1 Serrano pepper, seeded and finely chopped
2 tablespoons minced fresh ginger
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 can (14.5 ounces) crushed fire roasted tomatoes
1 can (6 ounces) tomato paste
1 cup creamy natural peanut butter
4 cups vegetable stock
1 butternut squash, peeled and cut into 1/2" chunks (about 1 pound 4 ounces of cubed squash)
2 cups cooked chickpeas
1/2 cup spicy peanuts, roughly chopped (recipe follows)

To Serve

Grain of choice
Finely chopped kale or roughly chopped baby spinach
Cherry tomatoes, sliced
Cilantro, roughly chopped
Spicy Peanuts

Add the oil to a large soup pot set over medium heat.  Heat oil until it just starts to sizzle then add the chopped onions and sauté until transparent; about 5-6 minutes.  Add the garlic, Serrano pepper, and ginger and sauté for 1-2 minutes.  Next, add the cumin, turmeric, and cinnamon and stir until everything is combined and the spices are fragrant.

Add the fire roasted tomatoes, tomato paste, peanut butter, and vegetable stock to the pot and stir to combine.  Stir in the squash, chickpeas, and chopped spicy peanuts.  Bring the stew to a low rumble and reduce heat to medium low and simmer for 35-40 minutes or until the squash is just tender.

Serve the stew in bowls and top with a scoop of your favorite grain, finely chopped kale (or spinach), sliced cherry tomatoes, cilantro, and spicy peanuts.

*I actually like to put my greens in the bowl first and pour the hot stew over the top.  This helps soften the greens especially if you’re using kale.

Spicy Peanuts

1 1/2 teaspoons canola oil
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
A generous pinch of fine sea salt
1 cup dry roasted unsalted peanuts

In a small bowl, stir together the oil and spices.  Add peanuts to the bowl and toss to evenly coat.  Heat a small skillet over medium heat; add peanuts and cook for 3-5 minutes or until the peanuts are hot and just barely toasted.  Remove from skillet and let cool.

Recipe slightly adapted from Oh, Ladycakes 

Hot Chocolate and Cacao Nib Whipped Cream

The temperature outside is quickly dropping and winter is just around the corner.  Yesterday was cookie day and it was a balmy 34° while I was selling.  My fingers were near frozen, practically icicles.  It also snowed this past week and our grass held on to the first dusting of snow (at least for a few hours) which sent me in full hot chocolate mode.  Every year around this time I break out my white hot chocolate mug and enjoy a really hot (like almost burn your tongue hot) cup of hot chocolate after my kiddies are tucked in bed.  I love it so much (especially with the new addition).

So what's this new addition?  I'm so excited to tell you.  Yesterday while eating lunch I was listening to a podcast where the subject was cacao nibs.  Just a few weeks ago I purchased three packages of cacao nibs from Amazon (have I mentioned that I really love Amazon) and those nibs were calling out from my pantry to be used.  During the podcast they mentioned a cacao nib infused whipped cream and a cacao nib sable cookie and within moments I had cream and cacao nibs in a small saucepan heating on my stove and some butter, sugar and eggs mixing in my kitchen aid.  Sometimes I can't help myself and I get impatient and need to make something the moment I hear about it.  Well I'm very happy to say that this cacao nib infused whipped cream has made my cup of hot chocolate even more dreamy and delicious.  Often when reading (or in this case listening) about a recipe I become impatient and have to make the recipe right then.  My impatience paid off this time (being impatient doesn't usually fare so well).  I love that the cream is unsweetened and has bitter undertones, it really is the perfect partner for my cup of hot chocolate.

Cacao Nib Whipped Cream

1 cup heavy cream
1/3 cup roasted cacao nibs

Place heavy cream and cacao nibs in a small saucepan and bring to a boil.  Remove from heat and cover.  Let steep for 30-40 minutes.  Set a strainer over a bowl and pour cream/cacao nib mixture through the strainer, pressing on the solids to extract the liquid.  Discard the cacao nibs.  Chill the cream for several hours or until very cold.  Just before serving, whip the cream to your desired consistency.  Serve on top of your favorite hot chocolate (this is mine) along with a sprinkle of cacao nibs.  Perfect!

Recipe adapted from SCHARFFEN BERGER

Homemade Olive Oil Bread

As the bread baking in the oven fills my house with smells of deliciousness, my insides get all tight inside and my mouth begins to water as I wait not-so-patiently for the bread to finish baking.  Homemade bread is something special and maybe doesn't grace our dinner table as often as it should (or maybe as often as I'd like).

This recipe for homemade olive oil bread is changing that because it's really quite simple to make.  No mixer needed, just a big bowl and a sturdy wooden spoon.  It all comes together rather quickly, but does require some hang out time on the counter to rise, but with a little planning ahead, you can have a perfectly delicious loaf of warm bread ready by dinner time. 

So pull out a big bowl and a wooden spoon and go to work, you’ll be happy you did.

 

 

Homemade Olive Oil Bread

2 1/4 teaspoons active dry yeast

1 teaspoon honey
1 cup lukewarm water
1/3 cup great quality extra virgin olive oil
3 cup all-purpose flour
2 teaspoons kosher salt

In a large mixing bowl, combine yeast, honey, and water.  Stir to combine and let rest for 5 minutes, or until yeast begins to foam.  Add the olive oil, flour, and salt and stir to combine into a shaggy ball.  Place shaggy dough ball on a lightly floured surface and knead for 1 minute until dough is smooth and a round ball forms.

Brush a little olive oil inside the empty mixing bowl and place dough back into the bowl, cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size.

Once doubled, place dough on a lightly floured surface and press dough into a rectangle.  Fold in both sides like you are folding a business letter.  Press gently into a rectangle again and fold again as you would a business letter and then tuck sides under, forming dough into a ball.

Preheat oven to 375° F.  Place dough on a parchment lined baking sheet, brush with olive oil and allow to rise again for 30 minutes, lightly draped with plastic wrap to cover.  Just before baking, sprinkle with flake salt.

Bake for 30 minutes or until deep golden brown.  Remove bread from oven and brush loaf of bread with additional olive oil if desired.

Recipe slightly adapted from Live.Love.Lux

Sauteed Chard, Apple, and White Cheddar Grilled Cheese

I really love a great grilled cheese sandwich and I love this one so much that I ate it for lunch and dinner on the same day.  I don't have much to say other than that there is just something about toasted bread sandwiching oozy melted cheese that shouts comfort foods from the roof tops and this one may be one of my very favorites!

Sautéed Chard, Apple, and White Cheddar Grilled Cheese

1 tablespoon olive oil, divided
4 leaves of Swiss chard, stems removed and thinly sliced
1/3 cup fresh grated white cheddar
1/4 cup fresh grated mozzarella
1 heaping tablespoon finely minced red onion
4, 1/2" slices whole grain bread
1/2 apple (honey crisp, pink lady, braeburn), thinly sliced
1 1/2 tablespoons whole grain mustard
1 tablespoon good quality mayonnaise
1 tablespoon butter, softened
Kosher salt

Heat 1 teaspoon olive oil in sauté pan.  Once hot, add thinly sliced chard to pan along with a pinch of kosher salt.  Keep the chard moving to release pockets of steam to help let the moisture out so that the chard doesn't become soggy in the sandwich.  Cook chard until just wilted and tender.  Remove chard from pan and set aside.

While preparing the sandwiches, preheat your cast iron or grill pan over medium heat with the remaining 2 teaspoons of oil.

Combine both cheeses and the finely minced red onion.

On one side of each slice of bread, spread a layer of both the mustard and mayonnaise and spread to edge of each slice.  Layer three to four slice of apple on top of two pieces of bread.  Divide the shredded cheese on top of the apple slices in an even layer.  Divide the sautéed chard on top of the cheese and top with remaining slices of bread.  Lastly, spread a thin layer of butter on the outside of both sides of each sandwich and lightly sprinkle with kosher salt.

Add sandwiches to cast iron or grill pan and cook until golden on both sides and cheese is melted through.

Recipe adapted from Sprouted Kitchen