Kale Salad with sheep’s cheese and garlicky breadcrumbs

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Recipe from Dana Slatkin of Beverly Hills Farmgirl

Makes 6 servings

Rice Vinaigrette 

1/4 cup rice vinegar

1 garlic clove, minced

2 tablespoons Bragg Liquid Aminos

1/2 cup extra-virgin olive oil

Breadcrumbs

2 tablespoons extra-vrigin olive oil

1 large garlic clove, minced

1/2 cup homemade breadcrumbs or panko

Kosher salt and freshly ground black pepper

Salad

1 bunch curly or flat kale, take out the spine

3 ounces sheep’s milk cheese (i.e. Manchego, Regiano Parmigiano), grated

  1. Prepare the Rice Vinaigrette: In a bowl, whisk the vinegar with the garlic and allow to sit for 5 minutes to let the garlic mellow. Gradually whisk the Bragg and the the oil.
  2. Prepare the Breadcrumbs: In a small skillet, heat the 2 tablespoons of oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Stir in the panko and cook, stirring, until golden and crisp, 3 minutes. Season with salt and pepper and transfer to a plate to cool.
  3. Cut the stems from the kale and thinly shred the leaves. Place in a large bowl, add the Vinaigrette and massage into the leaves using your fingers. Season with salt and pepper. Transfer to serving plates, top with the cheese and breadcrumbs, and serve. Once tossed, the salad will keep for a day.

Soba noodles

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Recently we’ve been experimenting with blood type diet recipes. The blood type diet is comprised of lists of foods that are “highly beneficial”, “beneficial”, and “avoid.” Basically based on what your blood type is there are certain foods that work well with your body and others that you need to stay away from. My whole family happens to be A and that means that our diet should mostly consist of vegetables, fish, little dairy, and grains except wheat. Which brings us here, to this recipe! Finding a recipe that my family would like is also a challenge when there are certain restrictions on this diet. Noodles are always a safe bet but, tofu isn’t the easiest one to make kids try but the rest of the dish was a  hit!

OOingredients:

  • Organic buckwheat Soba noodles
  •  1 package of organic firm tofu
  • 1 bundle of organic baby bok choy
  • 3 organic carrots chopped
  • 1 stalk of organic broccoli broken in to florets
  • 1 teaspoon of black sesame seeds for garnish
  • 2 cloves of organic garlic

OOsauce:

  • 2 tablespoons of soy sauce, plus a couple splashes for the tofu/veggies
  • 1 tablespoon of organic olive oil
  • 1 tablespoon of rice vinegar
  • 1 teaspoon of organic honey
  • 1 teaspoon of grated ginger (or crushed ginger)

Directions:

  1. Prep all your veggies and set them aside.
  2. Unwrap tofu and place paper towel on it and press down to get rid of any extra moisture. Cut in to 1×1 inch squares.
  3. Boil water for the Soba noodles.
  4. Heat olive oil in pan, once hot add your veggies, garlic and a couple splashes of soy sauce.
  5. Add soba noodles to boiling water and cook until done. Once done rinse with cold water, drain, and set aside.
  6. Heat olive oil in a pan, once hot add in your tofu. Cook on each side until golden and crispy, when its almost done add another splash of soy sauce to give the tofu an extra kick of flavor.
  7. Mix all of the sauce ingredients together. Add to your noodles and set aside to soak up the sauce.
  8. To assemble add in all ingredients to a bowl and garnish with black sesame seeds.

On the Fly Lamb Chops

 

 

OOingredients:

  • Balsamic vinegar
  • Soy sauce
  • Dried Thyme
  • Dried Onion
  • Lemon Pepper

Instructions:

  1. In a cooking tray pour balsamic vinegar and soy sauce on your lamb chops.
  2. Combine the rest of the dry ingredients to make a crust.
  3. Heat olive oil in a pan, and add crushed garlic.
  4. Cook lamb chops for 3-5 minutes on each side.
  5. Serve with your favorite veggies!

Healthy Taco Tuesday

These stewed chicken tacos are always a huge crowd pleaser.  I make these for my family and my friends — they never fail.  And, I always make extra because they last well in the ‘fridge and are a terrific leftover meal.

  • 1 Whole Chicken plus 2 bone in Breasts (these are to insure I have some leftovers!)
  • 2.  5 tomatoes diced (or substitute jarred diced tomatoes)
  • 3.  1.5 onions, diced
  • 4.  2 carrots (or more!)
  • 5  3 garlic cloves
  • bunch cilantro
  • organic corn tacos
  • organic shredded cheese of choice
  • avocados
  • Himalayan salt
  • lemon paper
  • chili powder

The trick to these is the shredded and stewed chicken.

  1. Cut up the chicken and cover it with water.  Boil and reduce to a simmer for 1 hour or until meat falls off the bone.
  2. Strain the chicken and keep the broth.  Take the bones out of the chicken.
  3. In a sauté pan, sauté the garlic and onions until the onions are translucent.
  4. Add tomatoes, carrots and chicken.  Add the chicken broth to keep the mixture moist and save any extra to use for your other cooking endeavors.
  5. Add chili to taste, but it’s not really spicy and kids can handle a lot.  Also add lemon pepper and salt.

I like to let this simmer and let all the flavors mix in for as long as I can.  I think it tastes better.  Be sure to keep the mixture moist with your extra broth and feel free to add jar tomatoes and sauce for taste and sweetness for the kids!

ENJOY,

Robyn

 

 

Tuscan White Bean and Kale Soup

IMG_0671.JPGThis recipe is quick, tasty, and HEARTY.   This meal is perfect for the fall – warming and completel vegetarian and vegan.  Robyn and I made it today while the kids played hide-and- seek. It only takes about a 1/2 hours to cook the beans and then after chopping the veggies it’s just a 1/2 hour on the stove.

 

 

IMG_0678.JPGINGREDIENTS:

  • 2 cups cannelleni beans soaked overnight in filtered water (or 2 cans if you can’t remember to soak your beans)
  • 1/4 cup olive oil
  • 1 large onion
  • 1 large onion diced
  • 4 cloves chopped garlic
  • 4 large finely diced carrots
  • 6 ripe tomatoes – diced finely
  • 1 bunch Tuscan Kale (or whatever Kale looks fresh)
  • 2 sprigs rosemary
  • Pinch of Thyme
  • 1/4 teaspoon oregano
  • Pinch of red chili flakes
  • Salt and Pepper to taste

 

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Beans: After soaking overnight, bring the beans to a boil and simmer until soft about 1-1/2 hours. Once the beans are done, add 1 tablespoon of salt and do not discard the bean broth.

Over medium heat sauté onion and garlic with salt until translucent. Add rosemary, thyme and oregano and then add carrots and cook until soft. Taste your creation and add salt and pepper as needed. When it tastes good, add tomatoes and chili flakes. Cook until well mixed.

Add cooked beans and enough broth to cover the ingredients. If you use canned beans- add about 2 Quarts of organic vegetable broth. I like the Whole a Foods brand. Bring to a boil. Turn down heat and stir in kale.

I think it’s perfect when you add a little grated Pecornino Romano parmesan cheese on EVERYTHING!

x0 Robyn

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Cauliflower and Carrot Soup that your kids will LOVE!

cauliflower soup

File this under “EASY WINNER!”

I often resort to soup when I want my kids to eat their veggies. They have had this soup since they were a year old and they absolutely love it! It’s so easy to make (another thing I value highly) and it’s become a favorite — even with my husband.

Basically there are 4 ingredients: onions, carrots, cauliflower, and vegetable broth.  You puree it with a hand blender and presto — VEGGIES SERVED.

The original recipe I had was mostly cauliflower. I’ve added equal part carrots because the sweetness of them make it more palatable for the littles.

I am not lying when I say they love this soup!!

And mama loves it when they love CAULIFLOWER!

INGREDIENTS

  • 1/4 cup finely chopped onions
  • 1.5 cups carrots
  • 1 Cauliflower head, chopped up
  • 6 cups Vegetable (or bone) broth

DIRECTIONS

First, add a little olive oil to your pot and add the minced onions, saute and chop your carrots.  Add the carrots and once soft, add the cauliflower and cover with your vegetable broth. About 6 cups.

Let simmer on low for at least 30 minutes.  I like to leave it on longer.  Puree with your hand blender and you’re done!

 

 

Carrot Baked Fries

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My kids loved these cinnamon sprinkled fries!

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The Ingredients are simple:

INGREDIENTS

  • 1 Lb cut carrots
  • 2 TBSP Olive Oil
  • 1 TSP Cinnamon
  • 1 TSP Sea Salt

We only had cinnamon sticks on hand, so the boys had fund grinding the cinnamon.

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All you do is mix the carrots with some olive oil, salt and cinnamon… and bake!

INSTRUCTIONS
  1. Preheat oven to 425 degrees.
  2. Peel and slice carrots into french fry shaped pieces (about ½” x ½” x 3”). Toss carrots with olive oil, cinnamon, and salt. Arrange carrots in a single layer on baking sheet with parchment paper.
  3. Bake for 10 minutes then flip each carrot fry. Continue to bake until fully cooked and slightly crispy, about 10 minutes.

ENJOY with your favorite sauce!

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