Citrusy Kale Salad W Blueberries And Pepitas Variations Food

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KALE CITRUS SALAD



Kale Citrus Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 bunch kale, leaves torn off the stalks
1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon sugar
1 clove garlic, pressed or grated
Salt and freshly ground black pepper
1 heaping tablespoon sour cream or plain Greek yogurt
3 tangerines, mandarins or clementines (or 1 orange), peeled and cut into chunks
1 jalapeno, seeded and sliced very thin
4 ounces goat cheese (chevre)

Steps:

  • Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.
  • To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
  • Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)
  • At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

CITRUSY KALE SALAD W/ BLUEBERRIES AND PEPITAS (& VARIATIONS)



Citrusy Kale Salad W/ Blueberries and Pepitas (& Variations) image

From the monthly calgiant.com e-newsletter. For a vegan version, replace the honey with an approved sugar of choice.

Provided by COOKGIRl

Categories     Berries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 bunch curly kale (I tried lacinato kale and next time will try Russian kale)
2 tablespoons extra virgin olive oil
3/4 teaspoon sea salt
1 lemon, juice and zest of
1 orange, juice and zest of
1 teaspoon honey (or alternative sugar)
1/2 avocado, cubed (second taste test or helping I skipped the avocado)
1 cup fresh blueberries
2 tablespoons pepitas (toasted)

Steps:

  • Variations-Instead of blueberries and pepitas try any of the following: blackberries and walnuts, sliced strawberries and pecans, raspberries and sliced almonds, marionberries and hazelnuts (
  • Remove kale leaves from the stem and chop into bite sized pieces (or tear using hands).
  • Place kale in a large bowl and drizzle 1 tablespoon olive oil and salt into leaves, massaging with hands. Do this for a few minutes, massaging the olive oil well into the leaves. Set aside. (Leaves should begin to wilt a little.).
  • Whisk together lemon and orange juice and zest, remaining 1 Tbsp olive oil and honey. Season with a small amount of salt and pepper to taste. Pour dressing over the kale leaves.
  • Add the avocado, berries and seeds and toss all together. Do not add the dressing, avocado, berries or seeds to the salad until just before serving.

Nutrition Facts : Calories 201.6, Fat 13, SaturatedFat 1.9, Sodium 461.2, Carbohydrate 21.4, Fiber 5.7, Sugar 5.6, Protein 4.2

KELLY'S SAUSAGE PANCAKE BITES (W/VARIATIONS)



Kelly's Sausage Pancake Bites (W/Variations) image

Concocted this recipe the other morning! Was SO GOOD and fun to eat!! Times are very scary right now with my hubby being laid-off, and just wanted to make us a special treat for breakfast. This put smiles back on our faces!! :D

Provided by Wildflour

Categories     Breakfast

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 9

1 lb ground sausage (hot or mild)
1 egg
1 cup flour
1 cup milk
1 teaspoon vanilla
1 tablespoon vegetable oil
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt

Steps:

  • Cook sausage til done in frying pan, breaking up into small pieces as you go. Remove with slotted spoon to a papertowel-lined plate. Make batter.
  • Batter:.
  • In medium bowl, whisk egg til frothy. Whisk in milk, vanilla and oil. In small bowl, whisk well the dry ingredients to mix. Dump the dry ingredients into the wet ingredients and stir all til just moistened but still a little lumpy. Fold in about 2/3 of the cooked sausage. Spray a mini muffin pan with vegetable oil spray. Fill each cup with sausage batter almost all the way to the tops. (I got 20.) Sprinkle each with rest of crumbled cooked sausage. Bake in 350 degree oven til golden. Depending on your oven, 13-15 minutes. You'll be able to see the sides turning a light golden brown. Remove from pan with a spoon and serve with butter and warm maple syrup for dunking! Wah lah! :D Easy peasy and SOOOO Good! :D
  • Apple~Sausage : Add 1/2 up chunky applesauce and decrease milk to 3/4 cup.
  • Fruit : fold in 1 cup frozen berries or diced fruit and omit or decrease sausage.
  • Using my own, "from scratch", pancake batter, the sky's the limit really! Have fun and enjoy!
  • *These also reheat and freeze very well.

Nutrition Facts : Calories 562.4, Fat 37.2, SaturatedFat 12.2, Cholesterol 136.7, Sodium 1332.6, Carbohydrate 30.9, Fiber 0.8, Sugar 3.4, Protein 23.9

RYE BERRY, WINTER SQUASH, & KALE SALAD WITH MISO DRESSING



Rye Berry, Winter Squash, & Kale Salad With Miso Dressing image

Adapted from a recipe (9/24/2013) by Anjali on eatyourgreens.com, this salad makes a hearty vegan main dish, or a super-healthy side dish for grilled meats. It makes use of ingredients that are best in the fall. Rye berries are whole rye grains, easily found in a natural grocery bulk section. Substitutions are easily made. You can use cubed pumpkin for the squash, wheat berries or barley instead of rye berries, a different sweetener, etc. Add dried cranberries, blueberries, raisins, or other if you like. This salad keeps well in the refrigerator for up to 3 days, so it would be great for a pot luck event..

Provided by zeldaz51

Categories     Vegan

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup rye berries
1/2 teaspoon salt
2 cups butternut squash, peeled and cut into 1/2-inch cubes
1/2 tablespoon olive oil
2 tablespoons rice vinegar
1 tablespoon white miso
1 teaspoon maple syrup (preferably amber for best flavor)
2 tablespoons walnut oil
3 cups kale, stems removed, cut into bite-size pieces (about 1/2 bunch)
1/4 cup toasted nuts (walnuts, pecans, sunflower seeds, or pumpkin seeds) or 1/4 cup seeds, roughly chopped (walnuts, pecans, sunflower seeds, or pumpkin seeds)

Steps:

  • Combine the rye berries, salt and 3 1/2 cups water in a heavy pot. Bring to a boil, lower heat, cover and let simmer for 1 hour, or until tender. Alternatively, cook the grain in a pressure cooker as you would for brown rice.
  • Preheat the oven to 450°F Place the squash on a sheet pan and toss with the olive oil. Roast for 25 minutes, stirring halfway through baking.
  • In a small bowl, whisk together the rice vinegar, miso paste and maple syrup until smooth. Slowly whisk in the walnut oil. Place the kale in a large bowl and toss with 2 tablespoons of the dressing. Massage the dressing into the kale, until the leaves are soft and pliable. Add the cooked rye berries, the roasted squash, and the remaining dressing and toss to coat. Sprinkle the nuts over the top and serve warm or at room temperature.

Nutrition Facts : Calories 195.4, Fat 13.6, SaturatedFat 1.6, Sodium 532.8, Carbohydrate 17.6, Fiber 3.4, Sugar 3.2, Protein 4.3

LEMON INFUSED HONEY(WITH VARIATIONS)



Lemon Infused Honey(With Variations) image

Honey(raw organic is best) is one of nature's miracles. It is a delicious ingredient in many foods, has antibacterial properties, works as a humectant (keeps things moist), soothes a cough or sore throat, and makes your tea about 1,000 better-and that's just scratching the surface really. Whether you're using it as a sweetener, or trying to kick a cough, it's just plain useful. Here are 5 flavors (and a general method) to infuse your honey and make it that much more wonderful. From everydayroots.

Provided by Sharon123

Categories     African

Time 15m

Yield 1 cup

Number Of Ingredients 13

1 cup honey
1 tablespoon grated lemon peel
2 fresh slices lemons, juice and tossed in (optional)
1 cup honey
4 -6 sticks cinnamon
1 pinch ground cinnamon (optional)
1 cup honey
1 tablespoon finely chopped gingerroot
1 pinch ground ginger (optional)
1 cup honey
5 -10 whole cloves
1 cup honey
2 -3 tablespoons apple cider vinegar

Steps:

  • Lemon Honey:.
  • Pour 1 cup of honey into your pan and add 1 tablespoon of freshly grated lemon peel. Toss in 2 slices for boosted flavor if you like. Heat these together for about 10 minutes, making sure to keep the heat relatively low. Burned honey doesn't taste as bad as some other things do burned, but you still want to avoid it. Around 115 degrees Fahrenheit releases the flavors nicely, but it will depend on your stovetop. After you've heated the mixture, let it sit for 1-2 hours or up to 1-2 weeks. After its infused strain if you'd like, and place in a glass jar with a tightly fitting top. Know the longer it sits for the stronger it will taste.
  • Good to use: If you have a bad cough or cold, place a healthy dollop of your lemon infused honey at the bottom of a cup. Pour freshly boiled water over the top, drop in a teabag, and give it a good stir. The lemon can loosen phlegm, while the honey soothes irritation. You can also slowly heat the lemon infused honey while adding the juice of one freshly squeezed lemon. When it's still hot and liquid, sip slowly.
  • Cinnamon Honey:.
  • Pour 1 cup of honey into the saucepan, and drop in the cinnamon sticks. Push them down with a spoon to submerge them. For 10 minutes on low heat let the mixture heat up, and then let it sit for around 2 hours or up to 1-2 weeks. Strain if you'd like and store in glass jar.
  • Good if used: In tea, just like the lemon-honey, or eaten straight off the spoon. It's also delicious spread on a plain piece of toast. Cinnamon is chock full of anti-oxidants, possesses antifungal properties, and helps break up congestions/clear the sinuses. Even just a half a teaspoon a day has been shown to lower cholesterol levels.
  • Ginger Honey:.
  • Pour 1 cup of honey into a saucepan and add 1 tablespoon of finely chopped gingerroot. You can add a small pinch of ground ginger if you'd like as well, but it does have a strong flavor. On low heat let the mixture sit for 10 minutes. When it's done let it infuse for 2 hours or up to 2 weeks in a glass jar with a tightly fitting lid. Strain when it's finished if you'd like.
  • Best used: In your tea when you're feeling ill-especially with an upset tummy, since both ginger and honey are known to soothe your stomach and chase off "bugs." The added ginger helps circulation, flushing toxins through your systems and helping get rid of aches and chills. If you're in a pinch and have wound up with a minor abrasion, applying this cooled and then covering with gauze can help it heal , and the ginger fights inflammation.
  • Not to be confused with clover honey, clove honey is made by infusing whole cloves with honey, whereas clover honey is made from the nectar of clover flowers. Cloves are great at numbing pain (sore throats, toothaches, etc.) and the honey makes a happy, healthy, medium to ingest it with.
  • Pour 1 cup of honey into a saucepan, and then add 5-10 whole cloves. On low, heat for 10 minutes before letting it infuse for 2 hours or up to 2 weeks, putting it in a jar with a tightly fitting lid. Strain when it's finished if you'd like.
  • Best used: In tea when you have a sore throat or a toothache, or dabbed directly on the gum by a sore tooth. The eugenol in the clove is a powerful numbing agent that was used by dentists before modern painkillers were created, and is so effective it is still used in modern dentistry in an extracted form. If you have a little cut or sore in your mouth, the honey may help it heal faster and keep bad bacteria out while the cloves take care of the discomfort.
  • Apple Cider Vinegar Honey:.
  • Add 1 cup of honey to a saucepan, and then pour in 2-3 tablespoons of apple cider vinegar. Let it heat over low heat for 10 minutes, stirring well about halfway through. Place in a jar and let it sit for as long as you like-its taste and benefits are all there pretty quickly, and it doesn't need to sit as long as something like cinnamon sticks or cloves would.
  • Best:If you make the Braggs apple cider vinegar health drink you can try adding this for an extra kick. While this is subject to opinion, I think it tastes good stirred in to tea or a glass of lemon water in the morning. Apple cider vinegar can help neutralize and correct excess acidity in our bodies (counterintuitive, but often times true) and helps a number of issues from an upset stomach to easing sore throats to showing promise in treating diabetes.
  • Storage:.
  • The shelf-life, if stored in a glass jar with a tightly fitting lid, is 6 months. Some people say it can last years, but I have never experimented with that. Even with plant matter, it can go a long time (microorganisms have a hard time surviving on/in it) without needing to be refrigerated. Simply store in a cool place away from direct sunlight. Straining is more for looks/taste, and is easiest when the honey has been warmed slightly after sitting for a few hours so it is runnier. If you want to let it infuse for longer than several hours, pour it into your jar so it's not sitting out in the open for a super long time. When it's infused enough, simply re-heat before straining by placing the jar in warm water if you'd like.
  • Tips:.
  • -If crystals form, set the honey (in its jar) in a pot of gently simmered water. The crystals will "melt" and your honey will be smooth again.
  • -A nice touch for flavor is to add 3 tablespoons of diced or roughly chopped fruit. Apple-strawberry is one of my favorite flavors for eating on toast with butter. I don't strain it at the end either.
  • -Flavored honey makes an awesome gift in a nice decorative jar, and you can actually get "honeystix" at many craft/party stores.
  • -Freely adjust to taste, and experiment. It's not an exact science, and it's all about what you like and what's good for you.

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