First off I just have to start this post with… this is my 100th blog post! Woohoo! Thank you to everyone that has followed along on my cooking journey! Have you ever had one of those moments or weekends that leaves you promising yourself Monday morning you’re going to start to eat better or healthier? Yeah, I had one of those moments on Sunday halfway through an apres drink and massive cheese burger…sorry I’m not sorry, it was delicious. Everything in moderation right? But a heavy meal like that doesn’t make me feel like I want to get out and be active. It actually makes me want to take a nap.
This edamame and kale salad will do the exact opposite… it’s a power packed, energy boosting, superfood salad that will give you a kick in the butt to get moving! There is so much nutrients and vitamins you’ll have more energy than you know what to do with! The best part about this salad? It makes enough for a few meals! I made a big bowl and have eaten it for lunch the last three days!
Did I mention the ginger soy dressing on the salad? Tangy, sweet, and salty it’s so so good and there’s enough dressing to save for later! Each day I throw a little extra goodie on top like, chicken, tuna or ham for some added protein and feta cheese or mozzarella just because cheese is freaking delicious (and its my weakness!) So grab every veggie you have in your fridge, chop it up and toss it with this bomb.com ginger soy dressing and get ready for some energy packed feel-good-food!
Ingredients (Serves 6-8):
- 1 large bunch of kale, ribs removed and chopped (8-10 large leaves)
- 1/2 a small red cabbage, chopped
- 1/2 a small red onion, diced
- 4 medium carrots, peeled and sliced into rounds
- 4 celery stalks, sliced into half moons
- 1 medium English cucumber, cubed/diced
- 1 15oz can whole sweet corn kernels, drained and rinsed
- 1 bag (8-10oz) shelled edamame beans (frozen) thawed according to the directions on the bag
- Toppings you love like feta cheese, fresh mozzarella, sliced turkey, grilled chicken, salmon- get creative!
- 1 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons fresh ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt & pepper
- Whisk the salad dressing ingredients together in a medium bowl. I used a food processor/ blender for a smoother texture but a whisk would work fine. set aside
- Chop all the veggies and mix them together in a large bowl, top with corn and edamame, toss to combine. Depending on your taste you can add more or take away some of the vegetables. I would have added red pepper to the salad if I had it on hand but add what you like and make it your salad!
- Drizzle half the ginger soy dressing over the salad and toss. Add more dressing until the salad is coated with desired amount of dressing. If you want to to keep salad for the next day, divide the salad before you dress it. Cover the undressed salad with saran wrap and reserve for the next day! Enjoy!
I’ve been on a kale kick lately, can you tell? I love how many different ways there are to prepare kale and that you can eat it just about every meal! I was looking for something different to serve for Thanksgiving this year, normally I make Brussels sprouts as my “green” side but since I always make them I thought I should branch out.
shiitake mushroom tops
I found this recipe on Food52 and I was intrigued by the combination of ingredients. I’m a huge fan of Asian flavors, especially miso so I thought I would give it a try- I am so happy I did! This has become one of my new favorite side dishes and it will most definitely become a holiday staple!
Waiting for something to drop
Sausage Stuffing, Sweet Potatoes and Caramelized Apples
Here are a few other pictures from our Thanksgiving feast, enjoy!
Miso-Creamed Kale (Serves 4 as a side)
- 3 to 4 tablespoons unsalted butter, divided
- 1 large shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 bunch lacinato kale, stems removed, roughly chopped (you should have 4 to 6 cups packed kale)
- 1/2 cup shimeji mushrooms with stems, or shiitake mushroom tops (or baby bella)
- 1 tablespoon low-sodium soy sauce
- 1/4 cup dry vermouth
- 1/2 cup heavy cream
- 1 tablespoon white (shiro) miso, or more to taste
- Salt and freshly ground black pepper
- Put 2 tablespoons of the butter in a large, heavy-bottomed pan over medium heat. When melted, add the shallot and garlic. Cook over low heat without letting the garlic and shallots color, about 3 to 4 minutes. Add the kale and continue to cook for a few more minutes until wilted.
- Meanwhile, in a small pan set over medium heat, melt 1 tablespoon of butter. Add the mushrooms and cook until softened and cooked through, about 5 minutes. If the mushrooms become too dry, add another tablespoon of butter. Stir in the soy sauce, cook another minute and remove from heat. Set aside.
- Once the kale is wilted and soft, increase the heat to medium high, add the vermouth and cook until it’s just evaporated, about 1 minute. Add the cream and miso, stirring until completely incorporated. Reduce heat to medium and cook about 2 more minutes until the sauce reduces slightly and tightens up the around the kale. Taste for seasoning, add salt and pepper if you like (but don’t forget the mushrooms have soy sauce). Place the kale on a warm platter and scatter the mushrooms over the top. Serve immediately.
I hope you all had a Happy Thanksgiving! Sorry for the delay in posts- I’ve been recovering from cooking and eating overload! I can’t wait to share some of the awesome recipes I made for our Thanksgiving feast. I was in serious need of a detox after the holiday weekend- I ate pumpkin pie for breakfast Friday, Saturday and Sunday of Thanksgiving weekend… Sorry I’m not sorry- it was delicious! BUT with only two and half weeks until Christmas and all those holiday parties around the corner, I’m feeling the need for a healthy dose of green goodness. If you’re looking for the ultimate super food or “queen of greens” its KALE. It literally has all the good stuff- it’s an excellent source of antioxidant vitamins A, C, and K, its also packed with fiber and anti-cancer health benefits- You get the picture, this stuff is GOOD! I understand, drinking straight kale in the morning doesn’t sound super appealing- but you throw some strawberries, banana and almond milk in the picture and you’ve got a delicious, healthy and detoxifying breakfast! Enjoy!
Kale Monster Detox Smoothie
- 5- 6 large frozen or fresh strawberries
- 1 large frozen banana, cut into pieces
- 1/2 a large cucumber, peeled and sliced
- 1 1/12 cups vanilla almond or soy milk
- 4 large kale leaves, chopped (stems removed)
- 1 large handful spinach
- 1 tablespoon ground flax seed (optional)
Combine almond milk, frozen banana and cumber in a blender. Add kale, spinach, strawberries and flax seed. Blend until smooth. If the smoothie is looking too thick add more almond milk until desired consistency. If you’re using fresh strawberries you may wish to add a hand full of ice. Enjoy!
Where did the week go?! It’s Friday, It’s August and I feel like my summer has been in a vacuum! There have been so many fun things going on this summer including getting married, going to other friends weddings, concerts, camping, cooking… time flies when your enjoying life! Each time I go to the farmers market the produce gets a little more plump, ripe and delicious for new recipes! Yesterday was scorching hot and the last thing I wanted was a warm lunch. This quinoa salad is a perfect cold side for lunch, dinner or afternoon snack! The sweetness of the cranberries and corn balance the tartness of the feta and kale for the perfect mix of summer flavors. Enjoy the weekend!
Quinoa, Kale & Corn Salad with Cranberries & Feta by Ski Boots in the Kitchen (Serves 4 to 6)
- 2 cups cooked quinoa
- 4 cups chopped kale
- 2 ears of corn, kernels cut off
- 1/2 a small red onion, chopped
- 1/3 cup toasted almond slivers
- 1/2 cup dried cranberries
- 1/2 cup crumbed feta cheese
- 1/4 cup good olive oil (plus extra for sauteing)
- 1 lime, juiced
- Freshly cracked salt and pepper to taste
- In a medium saute pan, drizzle olive oil to coat the bottom (two turns around the pan)
- Saute red onion and corn until the onion is translucent and tender. Add kale. cook until kale begins to wilt and turns bright green- about 5 to 7 minutes. Remove from heat, set aside and allow it to cool.
- In a large bowl, add cooked quinoa, kale, corn and onion saute, toasted almonds, and cranberries. Drizzle 1/4 cup of olive oil and juice of 1 lime over the ingredients and mix thoroughly.
- Add Feta cheese and season to taste with salt and pepper. Toss once more and refrigerate for 1 hour or serve immediately. Enjoy!
(This is the color of the finished kale, corn and onion saute)
Quinoa… I’ve underestimated your amazingness. As part of my goals for 2013 which include, cooking healthier and more whole foods, hosting more dinner parties and teaching my dog how to do the dishes- quinoa is one of my new favorite ingredients for just about everything I’ve been cooking lately. I love how easy it is to make and keep on hand so you can throw together a quick salad for lunch or add it to chili (like the black bean, sweet potato & quinoa chili I posted earlier).
The longer you let this salad marinate in the dressing the better it is. I made this the night before and it made the perfect lunch topped with avocado!
What you will need:
- 1 large bunch of kale, about 3 cups, finely chopped with ribs & stems removed
- 1 small carton of cherry tomatoes, cut in half
- 1/2 red onion finely chopped
- 2 cups cooked quinoa, cooled
- 1 can of black beans, drained and rinsed
- 1 pomegranate, seeds removed
- 1 avocado, sliced
For the vinaigrette:
- Juice from 1 lemon
- 4 tablespoons good olive oil
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1/4 teaspoon salt
- Pepper to taste
- 1 teaspoon Dijon mustard (Optional)
What you do:
Cook quinoa according to package directions and allow it to cool, this can be done a day ahead and kept in the fridge if desired. Chop kale and combine in a bowl with cherry tomatoes, onion, black beans, quinoa and pomegranate seeds. In a separate bowl combine all vinaigrette ingredients and whisk together. Pour vinaigrette over kale salad and toss making sure to coat all ingredients with the dressing.
Cover and place in the fridge for at least an hour or over night if possible. Serve salad with sliced avocado on top and ENJOY!