So sometimes I get a little overindulge-y on the sweets and carbs and good things in life (funnily enough, in the summer, there's WAY more dessert present in my house than any other time of year--thank you, fresh fruit!), and I just feel like eating a giant pile of vegetables for a meal.
I don't buy into the whole "detox" movement (or "cleanses" or "raw" or any of that, really), but it just feels...GOOD sometimes to eat a full-on healthy salad of not much more than shredded veggies, dried/fresh fruit, nuts, and very little dressing.
Maybe that's just me and I'm weird like that, but whatev! I do what I want!
Your best friend, in this situation, is a food processor with a shredder attachment. If you don't have that, this'll take a lot longer (and more effort) to make.
Inspired by this recipe, with a few additions/changes for my own tastes.
Ingredients:
1-2 bunches of broccoli, washed and stems cleaned up
3-4 small red beets
2 medium carrots
1/2 bunch of kale (curly or dinosaur, your choice), finely chopped
1/2 cup nuts, roughly chopped (I used cashew pieces and almonds)
1/2 cup unsweetened raisins
1/4 cup kelp powder
1/4 cup apple cider vinegar
Juice of 1 lemon
2 T.-1/4 cup honey or maple syrup
2 T. olive oil
Salt & pepper, to taste
Optional: handful of fresh berries on top :)
Instructions:
Using a food processor, finely shred broccoli (stems and all!), carrots, and beets. Toss together in a large bowl.
Add in the kale, nuts, and raisins.
In a small bowl, mix together the kelp powder, vinegar, lemon juice, honey, and oil. Taste and season/add more honey.
Toss everything together!
Enjoy!
Showing posts with label kale. Show all posts
Showing posts with label kale. Show all posts
Tuesday, August 20, 2013
Sunday, March 17, 2013
St. Paddy's Day Feast!!
Annnnd we're back!
I am back in the States, awaiting my husband, bird, and all our stuff to join me! Things are going swimmingly, and I'm on the search for a job. I have an interview today, so...fingers crossed!
I don't have a camera at the moment, so I'll just be posting written recipes for now. I'll update with pictures once I have the big fancy camera back!
It's that time of year again--St. Paddy's Day (yes, it's with D's, not T's)! Being VERY Irish in my heritage, and always looking for an excuse to enjoy some alcoholic beverages, I love this holiday, even if it is kitschy and very Americanized. I've been in Ireland on this day--it's no small thing over there, either.
This year's meal is very stereotypical, but I promise next year I'll try to find some varied recipes. It was my first time making Colcannon, though, and I love it! A nice spin on your usual mashed taters.
Irish stew, btw, is very open to interpretation. Add or subtract anywhere you like, so long as it keeps meat, onion/leek, carrot, and potato.
Irish Lamb Stew
Ingredients:
1 T. olive oil
3-5 lbs. of boneless lamb meat (or lamb shanks, if you want bones) -- depending on how much stew you want, how many people, etc.
2 large leeks, white and light green parts only, washed and thinly sliced
1/4 cup rice flour
8 cloves of garlic, chopped
2 14 oz. cans beef broth
2 bottles of beer of your choice (we had to use New Grist, but you should use a stout--best results!)
3-4 T. tomato paste
1.5 T. Worcestershire sauce
Bouquet Garni -- 4 sprigs rosemary, 6 sprigs thyme, 3 bay leaves
6 carrots, sliced
1 lb. new/fingerling potatoes, quartered
Salt & pepper to taste
1-2 T. sugar/honey/whatever
1/3 cup chopped parsley for garnish
Instructions:
Heat oil in a large dutch oven over medium-high heat. Add in the meat and brown on all sides in batches. Set aside and reserve.
Toss in the leeks and garlic and cook over medium heat for 5-10 minutes, until tender. Add the lamb meat back in, along with any juices, and dust with the flour. Toss to coat.
Add the beef broth, beer, tomato paste, Worcestershire, and the bouquet garni. Make sure to scrape all the browned bits off the bottom! Stir together, bring to a simmer, and turn heat to low. Cook for 1 hour.
Add in the carrots, potatoes, salt & pepper, and sugar. Cook for another hour (or all afternoon!) over very low heat, but still simmering. Allow the liquid to cook down until it resembles a gravy. (I let mine go all day). Taste for seasoning about 30 minutes before serving, and remove the bouquet garni.
Serve alone, over potatoes, or with a nice slice of soda bread!
NOTE: You could EASILY, after cooking up the leeks/garlic and browning the meat, toss all of this in a slow-cooker and just let it go on low for 8-10 hours.
Colcannon
Ingredients:
1 pound 8 oz. starchy potatoes (I used Yukon Golds), quartered (peel if you want; I leave the peel)
1/2 stick/4 T. unsalted butter
6 oz. curly kale (about a whole bunch, once destemmed)
1 bunch scallions, roughly chopped
Salt & pepper to taste
More chopped scallions for garnish
Instructions:
Bring a medium pot of salted water to boil over high heat. Add in the potatoes and cook until easily pierced with a fork, about 20-25 minutes. Drain and reserve.
In the same pot, boil more salted water. Add the kale and cook for 2-3 minutes, until bright green and tender. Drain and place in a food processor with the scallions, and pulse a few times, until nicely diced.
Mash the potatoes with a masher, adding in the butter. Once at a consistency you like, add in the processed kale/scallions, stirring until well-combined. Season with salt and pepper. Enjoy!
I'll post my GF soda bread recipe tomorrow!
I am back in the States, awaiting my husband, bird, and all our stuff to join me! Things are going swimmingly, and I'm on the search for a job. I have an interview today, so...fingers crossed!
I don't have a camera at the moment, so I'll just be posting written recipes for now. I'll update with pictures once I have the big fancy camera back!
It's that time of year again--St. Paddy's Day (yes, it's with D's, not T's)! Being VERY Irish in my heritage, and always looking for an excuse to enjoy some alcoholic beverages, I love this holiday, even if it is kitschy and very Americanized. I've been in Ireland on this day--it's no small thing over there, either.
This year's meal is very stereotypical, but I promise next year I'll try to find some varied recipes. It was my first time making Colcannon, though, and I love it! A nice spin on your usual mashed taters.
Irish stew, btw, is very open to interpretation. Add or subtract anywhere you like, so long as it keeps meat, onion/leek, carrot, and potato.
Irish Lamb Stew
Ingredients:
1 T. olive oil
3-5 lbs. of boneless lamb meat (or lamb shanks, if you want bones) -- depending on how much stew you want, how many people, etc.
2 large leeks, white and light green parts only, washed and thinly sliced
1/4 cup rice flour
8 cloves of garlic, chopped
2 14 oz. cans beef broth
2 bottles of beer of your choice (we had to use New Grist, but you should use a stout--best results!)
3-4 T. tomato paste
1.5 T. Worcestershire sauce
Bouquet Garni -- 4 sprigs rosemary, 6 sprigs thyme, 3 bay leaves
6 carrots, sliced
1 lb. new/fingerling potatoes, quartered
Salt & pepper to taste
1-2 T. sugar/honey/whatever
1/3 cup chopped parsley for garnish
Instructions:
Heat oil in a large dutch oven over medium-high heat. Add in the meat and brown on all sides in batches. Set aside and reserve.
Toss in the leeks and garlic and cook over medium heat for 5-10 minutes, until tender. Add the lamb meat back in, along with any juices, and dust with the flour. Toss to coat.
Add the beef broth, beer, tomato paste, Worcestershire, and the bouquet garni. Make sure to scrape all the browned bits off the bottom! Stir together, bring to a simmer, and turn heat to low. Cook for 1 hour.
Add in the carrots, potatoes, salt & pepper, and sugar. Cook for another hour (or all afternoon!) over very low heat, but still simmering. Allow the liquid to cook down until it resembles a gravy. (I let mine go all day). Taste for seasoning about 30 minutes before serving, and remove the bouquet garni.
Serve alone, over potatoes, or with a nice slice of soda bread!
NOTE: You could EASILY, after cooking up the leeks/garlic and browning the meat, toss all of this in a slow-cooker and just let it go on low for 8-10 hours.
Colcannon
Ingredients:
1 pound 8 oz. starchy potatoes (I used Yukon Golds), quartered (peel if you want; I leave the peel)
1/2 stick/4 T. unsalted butter
6 oz. curly kale (about a whole bunch, once destemmed)
1 bunch scallions, roughly chopped
Salt & pepper to taste
More chopped scallions for garnish
Instructions:
Bring a medium pot of salted water to boil over high heat. Add in the potatoes and cook until easily pierced with a fork, about 20-25 minutes. Drain and reserve.
In the same pot, boil more salted water. Add the kale and cook for 2-3 minutes, until bright green and tender. Drain and place in a food processor with the scallions, and pulse a few times, until nicely diced.
Mash the potatoes with a masher, adding in the butter. Once at a consistency you like, add in the processed kale/scallions, stirring until well-combined. Season with salt and pepper. Enjoy!
I'll post my GF soda bread recipe tomorrow!
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