Tag Archives: brussel sprouts

Move over Popeye – Olive Would’ve Liked Kale Better

popeye-und-olivia-comic-gem-lde-cm-original-1872175001
Looking for a quick go-to salad that takes 20 minutes to make, and holds up throughout the week? We have you covered. Kale is all the new rage these days, and for good reason. This green superfood is phenomenal combined with the crunchiness of the brussels. For the best results, make the salad in advance and let the kale absorb the dressing overnight to eliminate the bitterness.

kale-salad

Thanksgiving in the Forch household, means everyone is responsible for providing their own dish. This salad was so popular, it even made the cut into Mama’s best-kept Thanksgiving recipes, but also resurfaces on our dinner table at least once a month. Try it out – you will have a new appreciation for kale & brussels! This recipe was adapted from Bon Appétit Online.

brussels-sprouts-kale-salad

Ingredients:

1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper

2 large bunches of Kale
2 packages Trader Joes Brussel Sprouts
1 1/2 cups finely chopped carrots
2 tablespoons olive oil
1/3 cup sliced almonds with skin
1 cup grated Manchego cheese

DIRECTIONS:

-Combine lemon juice, Dijon mustard, shallot, garlic, olive oil, salt and pepper in a small bowl. Set aside.
-Toss chopped kale, TJ’s brussels sprouts and chopped carrots in a large mixing bowl.
-Pour dressing on the kale, brussels and carrots. Set aside for 1 hour to enable the kale to absorb the dressing.
-Remove from refrigerator, and add cheese, salt & pepper to taste.
-Garnish with almonds.

A GULP & a Crunch of Kale,

-M

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FOURTEEN DAYS: EATING, DRINKING, LOUNGING

After a failed first attempt at a food blog, The Stuffed Goose, I’ve returned to the blogosphere. This time, with my older sister, aka Clyde, whose passion for paleo, fitness and friends never seems to fail her. I’m abandoning the structured formality of my previous blog, and pursuing a rambling discourse of absolute nonsense… Here we go…

Two weeks… let’s say 14 days, it sounds better.

14 days. 14 days of Sweet Haus cupcakes toppled with lemon zest frosting. 14 days of Citizen Burger’s to-die-for sweet potato fries drenched in sriracha mayo. 14 days of Dan’s Cafe ketchup bottles filled with what was promised to be a G&T. 14 days of blaming the mounds of snow for lack of exercise, and instead posting up with a mug of rich cocoa & gummy bears, howling at Adam’s aloof and let’s face it, insane, character on my current go-to tv series, Girls.

14  days… of complete and utter bingeing.

meg-em-birthday-week

After 14 days of binge eating, drinking and lounging — it was time to toss some greens on that frying pan, throw some sneakers on my feet and redirect my attention to my current read, The Buddha Walks into a Bar... I also decided to ditch the sweets (for the day)… and prepare my all time favorite veggie: Brussel Sprouts with Cholula Hot Sauce. Stupid-Easy recipe below.

The Cholula Hot Sauce adds a flavor change that is seriously magical… I still feel like I’m downing a bowl of fries.

One Spicy GULP

M

brussels-sprouts

1 Pack of fresh Brussels (I used the TJ’s brand)

1/2 Cup Chicken Broth (I used low sodium for health)

1 Tbsp Lemon Juice

1 Tbsp Olive Oil

As much mouth spasming Cholula Hot Sauce as you please

Salt and pepper for taste

Mix all ingredients together in a bowl except for the Cholula Hot Sauce and let sit for a couple of minutes. Oil up your stir-frying pan. Throw Brussels into pan and fry it up for about 7 minutes. Drizzle oh Drizzle that mouth spasming Cholula Hot Sauce!

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