I know I promised I would post the recipes here every time I post a new recipe on my blog’s new home … but it’s getting away from me … so much to do with the transfer of domains and all the other things going on in my life … I did export and import all of the email subscribers from here over to there … are you getting emails from my new blog? If not, please go add your email address on my new blog: www.SumptuousSpoonfuls.com … seriously, please, go now! I don’t want to lose you.
Okay, now let’s talk new recipes … here’s what’s new on my blog: click on the pic or the title to see the recipe … I hope you’ll visit me at my new site!
I made a delicious stew the other day with pumpkin, kale, Great Northern beans, and chicken sausage.
It’s a bowl full of comfort and goodness.
Head over to my blog’s new home for the recipe.
I was seriously craving spinach artichoke dip yesterday … but alas! I am all out of spinach. Hmm, but I have kale … and it occurred to me … why does spinach get all the attention? Shouldn’t kale get to play in the dip too?
I also had some salmon that we had barbecued the other night that needed using, so I threw that in the dip too. By this time, it was getting pretty tasty, so I skipped the artichokes altogether and threw it in the toaster oven to bake. It totally satisfied my craving, and then some. I’m kinda wishing I hadn’t eaten it all … I would really like some more now … these pictures are making me hungry!
I think this dip would be fantastic with shrimp or crab in place of the salmon …
Hot & Cheesy Kale & Salmon Dip
This makes a small portion, just right for 2 people snacking (or one hungry muncher). Double (or triple) the recipe if you are serving to several people.
- 1 heaping up of kale leaves, chopped roughly (about 2 ribs of kale)
- 3 cloves of garlic
- 1/4 cup chopped red onion
- Several sprigs of fresh dill
- 3 Tablespoons white wine
- 3/8 cup of salmon, flaked
- 1/4 cup fat free plain greek yogurt (or more if you want a creamier dip … I like lots of “stuff” in my dips)
- about 2 oz. of goat cheese
- 1/3 cup shredded Dubliner cheese (or parmesan)
- A bit of shredded mozzarella or Italian blend, for the top
- Put the kale leaves, garlic, onion, and dill in a food processor or handi chopper and process till the kale is chopped into tiny bits.
- Heat a frying pan to medium heat, spray with cooking spray, then add the kale mixture and the wine. Stir it around a little and cover to cook for just a few minutes, then remove the cover and cook a minute longer to evaporate the moisture from the wine.
- Mix the kale mixture with the greek yogurt, salmon, goat cheese and shredded Dubliner cheese. Put in a small casserole or oven-safe bowl and top with a little bit of shredded mozzarella cheese.
- Bake at 350 for about 10 – 15 minutes or until the cheese is all melted and bubbly. Serve with chips, crusty slices of bread, or vegies for dipping.
So we got back from vacation last night after a long long 14-hour drive. I needed some GOOD food today, something that not only tastes good, but has all those super-nutritional things in it that are hard to find when you’re travelling. So I threw together this wilted kale salad. It has just the right mix of protein, fiber, grains, greens and herbs, with a little salty smoky taste from the bacon and cheese and a bit of crunch from the sunflower seeds. This was just what I was missing while I was on vacation!
The trip to Yellowstone was lovely, the scenery was spectacular, and it was great to spend time together with my kids where we actually TALKED to each other and joked around and just enjoyed each other’s company … we really had a good time … but there were a few aspects of a normal “vacation” we kind of missed. Trips to the coffee shop. Eating exceptional food. We ate our meals in the car or the hotel for the most part. The first night I tried to get the kids to go out with me, but they were exhausted from the drive and just wanted to chill (and play on their computers) in the hotel room. The second and third days we ate sandwiches in the car and breakfast & dinner in the room. The resort we stayed at had a gas grill, so I cooked up grilled salmon one night and chicken and hot dogs the next, but by the third night we were dying for some really good food OUT. So Wednesday after the tour of my favorite brewery, the Grand Teton Brewing Company (which was wonderful!), we decided to try a brew-pub in Jackson, the Snake River Brewing Company. We were disappointed. The food was okay, but the pretzel was cold and hard, the pizzas and fish and chips were mediocre. It wasn’t the really good food we were hoping for at all on our “big night out”. And after visiting Grand Teton, even the beer tasted kind of blah. The whole experience just made us want to go home.
Oh but before we go on, you need to see the awesome beer I had at the Grand Teton Brewing Company … this is the Wake Up Call Imperial Coffee Porter. I really wanted to bring some home with me, but they didn’t have any bottled for sale … I’m hoping like mad that they DO send some our way soon because I really loved this deep dark beer! The other cool part about our brewery tour was my teenagers each got a bottle of the Black Cherry soda straight off the bottling line, which was REALLY cool. It made them feel much more welcome.
(No, there’s no beer in this dish … I just wanted to TELL someone about this awesome beer and the great time we had at the brewery … if you want an awesome recipe for dark beer, check out the Black Cauldron Imperial Chocolate Stout Cake)
Okay, anyway, back to the topic at hand … what were we talking about? Oh yes, the quinoa, kale & bacon salad …
So my daughter and I went shopping for shoes and groceries today. (Way fun on both parts!) I had to get some kale. Kale is my new favorite food. It crisps up delightfully to make kale chips, but you can also quick-steam it for omelets and salads. My friend Sonali, the Foodie Physician can tell you how wonderful kale is for your body … and how to make those crispy fun kale chips. But kale also tastes good, and because kale is so good for you, it makes your body feel wonderful all over when you eat it. The bacon and cheese might even win over some of your more skeptical eaters.
Wilted Kale, Quinoa and Bacon Salad
for each serving, you’ll need:
- 1 cup cooked quinoa
- 2 slices lean bacon
- 2 stalks of kale, stems removed, then take the greens and chop or tear them into smaller pieces
- 1 teaspoon balsamic vinegar
- 1 teaspoon olive oil
- About 3 Tablespoons fresh basil leaves
- Red robin seasoning (or your favorite seasoned salt) & freshly ground pepper, to taste
- A few very thin slices of Dubliner cheese (you could substitute Parmesan or Romano if you don’t have Dubliner)
- About 2 tablespoons roasted sunflower seeds
- Cook the quinoa.
- While the quinoa is cooking, in a frying pan, fry the bacon until it’s crisp, then remove from pan and set on a clean towel to soak up the excess fat. If there’s any excess fat in the pan, drain it out, but don’t wipe out the pan … leave a micro thin coating of bacon fat on the bottom.
- Over medium high heat, throw in the kale along with a splash of water. Stir them around a little. The kale will soften and turn a brilliant green almost immediately.
- Add in the quinoa, bacon, vinegar, oil, basil and season to taste.
- Pour the salad into a bowl and top with the cheese shards and sunflower seeds.
For me this was a full meal, but you could serve it as a side with some meat if you prefer.