Lemon Kale Salad

Lemon Kale Salad with Trail Mix

Sunday night suppers are something that I really enjoy but it has to be something yummy with very little effort, as Sunday's are plagued with last minute homework, making school lunches, and getting ready for another week.  Tonight's menu?  BBQ steak, Saskatoon berry perogies and salad.  But not just any salad...a lemony kale salad that was inspired by a recipe I found on allrecipes.com. It was simple, easy and so flavourful and of course I have leftovers for my lunch tomorrow!

Salad:
2 bunches of ruffly kale
1-2 diced seeded tomatoes
3/4 cup of trail mix from Costco (can use any trail mix..this one had cashews, pumpkin seeds, raisins, dried apple, figs....)

Dressing:  
Juice from one lemon
1 tbsp olive oil
1 tbsp grapeseed oil
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper

Mix the salad fixings together and set aside in your salad bowl.  Mix dressing ingredients together and set aside.  Pour dressing on salad 5 minutes prior to eating, and toss.   For extra goodness, can crumble some grizzly aged gouda on top of your salad....super blissfully delicious!

Sunday Supper: BBQ steak, Saskatoon Perogies and the Kale Salad

Risotto in under 35 minutes....honest!

Last Wednesday I made a fabulous dinner in under 35 minutes....lemon garlic risotto, broiled char, and sauteed kale.   Mind you, I had planned it out, and had all my essential ingredients, but planning is ninety percent of the battle.

Lemon garlic risotto, arctic char and sauteed kale

I don't really like rice unless it is nice and sticky, or creamy or both.   Risotto is definitely something I love, and while it is tedious to make (sometimes) it is not that difficult, and with planning (and an eleven year old helper to stir!) the meal was ready in less than 35 minutes from start to finish.  The only downside for me was that it was an night that I had to go running (ugh!) and I could not eat my full meal (as seen above) until after my run!


Lemon Garlic Risotto (hint...make enough for leftovers)

3 cups of arborio rice
2 - 3 TBSP olive oil
a few cloves of minced garlic
Liquid:
Fresh squeezed lemon - juice from 1 -2 lemons throughout cooking
dry white wine - about 1 - 2 cups total throughout cooking
water - 4 - 6 cups throughout cooking
Using a deep pan (I used a wok-style pan), heat up olive oil. Have your rice and minced garlic ready. Throw in the garlic and within 10 seconds, add the arborio rice.  Sautee for 1 - 2 minutes, being careful not to burn the garlic.  Slowly start adding in liquid, 1/2 - 1 cup at a time, each time stirring until liquid has evaporated.  This is the tedious part, but if you have an eleven year old to help you, I highly recommend it.  Slowly add the liquid, alternating the lemon juice and water, and then the wine. I did not measure, but tasted as I went.  It took about 25 minutes of adding liquid, and in between I seasoned my char and ripped my kale. You will know your risotto is done when it appears creamy and sticky (yum!) and it has a wonderful texture that is soft, but firm.  



Blackened Char

2 pieces of char, skin side down
Use any blackened spice
Lemon slices
Place char skin side down on a parchment lined cookie sheet.  Sprinkle any blackened spice you have (I had a spice mix called "Open Season" which was delicious and low sodium to boot!).  Slice lemons and place in along the top of the fish.  Bake at 375 for about 10 minutes. 

Sautteed Kale
2 bunches of ruffled kale
1  - 2 TBSP grapeseed oil
salt and pepper to taste
juice from a lemon or...yes....white wine
Preheat the pan with the grapeseed oil.  Once heated, throw in the ruffley kale, and hear it sizzle!   Toss around for about 30 seconds to 1 minute.  Add some salt and pepper, and then toss in a bit of vino.  The acidity of the wine (or lemon juice) helps to get rid of the slight bitterness that kale has, and then all you are left with is total delicious-ness!  

Savory Lasagne

A few months ago at a work function, there was a potluck lunch (how much do I love those!!!??) and someone had brought a squash lasagne.  It was so tasty and savory, filled with fresh thyme and sage, and I have not been able to get it off my mind.  Only one cure for that....had to make it!  Tonight was that night (and also I had some squash that I had to use up).

Savory Squash Lasagne

But because it was Monday, it was also "super-mom-night" (really, that is every night!) as I had less than an hour to clean up, get dinner going and take my daughter to piano lessons.   Armed with only the ingredients I felt were necessary (mozza, ricotta, squash, thyme, garlic and noodles) and my common sense (i.e., no recipe), I psyched myself up get it done.  But because I always bite off more than I can chew, I also decided to make a traditional lasagne as well (I did have some homemade spaghetti sauce in my freezer...so should be easy to throw that together, right??).  First step, defrost the spaghetti sauce.  Done.  With the noodles boiling, I then cut the squash into quarters, and decided that as time was a factor, I would nuke them too.   It took almost 15 - 20 minutes in the microwave, and just they were done, the microwave shut down.  Whatever. Carry on!   4:45...gotta leave by 5:15!  Noodles done and cheese grated.  Next, I scooped out the squash and mashed it up a little. I decided to saute it with a bit of grapeseed oil and fresh garlic and thyme.  4:55...tick tock, tick tock! Kitchen is a disaster, but gosh darnit I will have dinner ready before piano!   Ok..no time to fuss any more, time to layer it up.   A bit of squash on the bottom with some water mixed in, and then the layers...squash, ricotta, mozza, noodles....squash, ricotta, mozza, noodles.....and the finishing touch....a bit more mozza.  5:15...time to go, but not before slapping together the trad-lasagne...easy breezy, layer sauce, cheese, noodles....I could do this in my sleep!  Done...5:20....in the oven and out the door!

End result?  A delicious lasagne that was sweet and savory and extremely delicious!   And dinner was ready by the time we got home from piano!!  An awesome "Meatless Monday" meal (with a traditional lasagne on the side)...and dinner is all ready for tomorrow!  Leftover Tuesday!  Love it!


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Savory Lasagne

2 acorn squash
fresh garlic
fresh thyme
fresh sage (optional)
ricotta (maybe 1 cup?)
shredded mozza (1 - 2 cups)
9 cooked lasagne noodles

1. Boil noodles, and set aside
2.  Prepare squash.  Can quarter them and nuke them if you are in a rush, but if you have time, roasting them in the oven would probably be better.  Can roast with some savory herbs and a bit of olive oil and garlic.
3.  Scoop out squash once softened and mash but not puree.
4.  Saute squash with a bit of grapeseed oil and add in some fresh garlic and thyme (and sage if you have any)
5. Once done, begin layering, with the first layer being a bit of squash mixed with water to cover the bottom of the pan.  Layer noodles, then squash, ricotta and mozza.  Continue to layer, ending with noodles and shredded cheese.  Bake at 350 for about 50 minutes.

Mango Salsa with....Everything!

Mango Salsa....delicious and nutritious!

Chicken Thigh's from the grill with mango salsa

Mango salsa is so versatile.....it can be served with chips as an appie, as  side dish to your main meal, or even just as a quick snack.   It can jazz up leftovers, or use it as a topper for salad instead of your standard dressing.    We BBQ'd some chicken a few nights ago and had it with mango salsa, pan fried peppers and tortillas.  It was a delicious meal that was not only nutritious, but kid AND adult friendly!   And for those who need gluten free, corn tortilla's are a great option.  

Mango salsa jazzin' up leftover slow cooked beef

Mango salsa ingredients are versatile, and really whatever you want.  I have two good friends who make AWESOME mango salsa....which inspired me to make my own.  It's never the same twice, but it is always fantastic!

2 ripe mangos (if you don't know how to cut a mango, see the link below)

1/2 diced cucumber

1/2 finely diced red pepper

1/2 cup cilantro, finely chopped

1 - 2 ripe tomatoes, diced

Juice of 1 lime

Optional ingredients:  jalapeno peppers, poblano peppers, diced avocado, onion

Chop above ingredients and mix together.  Can keep in fridge for up to 3 days, though if using avocado, mixture may not last as long.  Enjoy!

Optional ingredients:  jalapeno peppers, poblano peppers, diced avocado, onion

http://localfoods.about.com/od/onionsleeks/ss/How-To-Cut-A-Mango.htm

More Broccoli?

Roasted chicken, potatoes and broccoli casserole

I made an amazing broccoli casserole this week...and it was so yummy, I made it twice!

What you need
~2 cups washed and cut broccoli florets
1 1/2 cups ricotta cheese
1/2 cup grated cheddar (though I have used as little as 1/4 cup as that was all I had the first time I made it!)
2 eggs + milk for a total volume of about 2 cups (give or take)
Panko bread crumbs (could use crushed Ritz or soda crackers, or even crushed salad croutons!)


What to do
1.  Boil some water in the kettle to pour over the broccoli
2.  Wash and cut broccoli and place in a large mixing bowl
3.  Pour boiling water over broccoli to soften.  Meanwhile.....
4. Mix together eggs and milk and whisk with a fork
5.  Shred the Ched!
6.  Lightly grease a casserole dish (I used a 9 x 13, though a smaller one would also work)
7.  Drain broccoli, and mix in ricotta, cheddar, and egg/milk mixture.  Add in salt and pepper if desired.  The mixture should look a bit soupy but not runny.  Add more milk if you think it is too thick.

Top with bread crumbs or crushed crackers, or whatever.  The crunchy part makes it oh so yummy!   Bake at 375 on convection for 30 - 40 min.  If you have a super hot oven, maybe bake it at 350.

My kids had seconds....and....if you have leftovers, makes a great addition to lunch the next day!

Options that could work....add in some chopped spinach or sliced mushrooms!  Any veggie goes!

Steak Salad Supreme

We barbecued steak on the weekend, and as luck would have it, there were enough leftovers to make a jazzy salad. I am not typically a "salad" person unless it is a really interesting salad.  I don't go for iceberg lettuce and cucumber salad.  I need some substance and depth to my salad.   One of my favourite things to do is to use our leftover meat, whatever it may be, and throw it on top of interesting and flavourful greens.   Add in some pecans, craisins and a few crumbled slices of fresh aged parmesan cheese and it's like your meal has been prepared by a famous chef.  Drizzle with yummy balamic reduction and...well, let's just that I'm glad I had some alone time with my salad today.

Arugula Steak Salad

Balsamic Reduction
from a friend of mine!

Here's what I did:

• Sliced up the leftover steak and heated it up (not too much)
• Washed some arugula (yum!)
• Added some fresh mango and strawberry slices
• Added some raw pecans, craisins and crumbled aged parmesan
• Drizzled the balsamic reduction

 It was quick, easy, delicious and nutritious!  Let's here it for Steak Salad!

Brown Goddess Does Turkey!

Some beautiful flowers from my sister-in-law Tammy!  Thank you!

 Happy Thanksgiving!  Truly one of my favourite times of year, as it involves lots and LOTS of awesome food, fantastic times with family and friends, and just remembering to be thankful and grateful.  We had two amazing dinners this year, which also means double the weight gain, but no regrets from me!  I enjoyed every bite, from eating some of the crispy skin during the carving of beast (yes, I do that! I am like a vulture hanging out over the "garbage bowl"!) to the pumpkin pie, Saskatoon berry pie and apple crisp to finish off weekend of non-stop eating.

Dressing from turkey dinner # 1 at our house.
I made the dressing in the slowcooker...and OMG D-LISH!

 On Saturday, we made a 20-pound bird for some of my hubby's family (his mom and sister) and for some friends of ours that go back to the days when we had no kids.  It was a great time had by all!

Turkey dinner at our house!

On the menu:  Roasted Bird (of course), dressing made with Cobs bread, Spolumbo chicken apple sausage, bacon and fresh herbs (oh my), roasted yellow beets with herbs, mashed potatoes, broccoli casserole and a fresh green salad with pecans and apples (so yummy).  Dessert...was pumpkin pie and Saskatoon berry pie with whipped cream or ice cream or both.  I can't remember what I wore...but I know that the pants had some stretch to them!  

Oven roasted vegetables at turkey dinner # 2 at
my sister-in-law's place...so very delicious, and festive!

 Sunday was a family affair at my brother-in-laws house, and I believe there were 17 for dinner!  Again, there was a traditional bird with stuffing, which was so delicious, I had to take seconds and graze around where the food was so I could sneak in "thirds".  We also had roasted veggies, mashed potatoes, cabbage rolls (two kinds!), and some Ukrainian delicacies called Nalesniki.  Now I am sure I am not spelling this correctly, but basically they are home-made crepes stuffed with either sauteed mushrooms or cottage cheese (again, both kinds were available) AND...then, they are covered in heavy cream and baked.  Oh. My. Goodness.

Dinner # 2 was followed by many desserts (that's "stressed" spelled backwards, ya know!).  But again, the desserts were delectable, and could not be avoided.   Best to just eat what you want in these situations, and just be really really REALLY good for the next month.  

All in all, it was a fabulous weekend, and today, was the best, because today...was leftovers day! Hurray for leftovers!  

What's in store for tomorrow?  Time to get back on that scale (ugh) and figure out how many weeks I have until Christmas to lose that weight.

Dessert....Day 2.  Traditional pies, and....
Apple crisp which was truly the best!

Seriously...check out this spread!  Everything
from turkey and stuffing to 2 kinds of cabbage rolls
and some Ukrainian Nalesniki...soooo goooood....

Happy Thanksgiving Everyone!

And now....we sleep....

Ahhhhh.......Serendipity......

Today was a beautiful day for September.   Sunny and warm with a light breeze, and still too early in September to be so busy that you don't see the light of day.

There were some great moments of today that were so serendipitous, I had to share...

I had three hours to myself this afternoon since our daughter was on a play-date (can you still call them "play-dates" when they are 10 years old?) and my son was at hockey practice with the hubby.  3 hours!  Can you imagine?  I decided I was not going to do any house-tasks (not a difficult decision for me) and I ended up spending a luxurious afternoon trying to finish the second instalment of the Hunger Games.

Then, my hubby comes home around 3:30 without our son.  So lets add this up.  No son.  No daughter. Just me. Just hubby. Hmmmmmm.  So what to do with all this time?   We were both hungry...starving...for.....food!  So we opted for an early dinner (we ate at 4:30!!)  with a bottle of one of my fave California Red's, Deadly Zins.




Our supper tonite was again, one of our favourites...BBQ steak and salad.   Hubby does a phenomenal steak, and we had a few NY cuts and one small tenderloin cut in the freezer.  I made a salad with fresh veggies from the Farmer's Market, and it was delicious!  I had some green beens, Swiss chard, and fresh tomatoes. I steamed the green beans, and wilted the chard and once we were ready to eat, I added the tomatoes.   The dressing was super simple and inspired by Health Stand Nutrition, where I do some nutrition consulting.   It has red wine vinegar (had none, so used rice vinegar), sesame oil and minced garlic.    Steam the greens, throw in the reds, toss in the dressing and voila!

Delicious and nutritious, and tonight, it was all kid-free.   It really can't get any better than that!    Ahhhh....Serendipity.


Addendum:  A special thank you to our friends, who had our children today and fed them supper.  These serendipitous events could not have occurred without you guys!

You Can't Beet That!!

Who knew these
didn't grow in a can
on the store shelf??

Ok, so pun intended with the title of this post.    I went a little crazy at the farmers market this weekend.  The fruits and veggies always look so amazing, fresh and delicious in the  fall.  I bought baby corn (who knew they didn't grow in the can on the grocery store shelf??), Swiss chard, peppers (red, green and yellow bell peppers, and delicious poblano peppers) and beets (yellow beets, red beets and beet greens, oh my!).



Beets!   I have always enjoyed beets, but as a child, I only ever really had the canned ones (which are still good for you!).  While on summer vacation,  a friend of mine had bought some fresh beets from the local market and roasted them with dinner one night.  I couldn't believe how delicious they were!  When I saw them at the market last week, I had to buy and try them.  Yesterday,  I made a yummy dinner with some pork chops (breaded and pan fried with a lemon/garlic/white wine sauce), beet greens sauteed in garlic and a bit of olive oil, and oven roasted multi-coloured beets.  Add in some good bread and raw veggies and dip and it made for a fantastic, nutritious and delicious supper.

My children never cease to amaze me, and last nights dinner was no exception.  I am a true believer in not short-order cooking for my kids...whatever I cook for dinner is what's for dinner, you don't have to eat everything, but I do encourage that the kids try foods, and if they don't like it, then they don't have to eat it.  The kids were both willing to try the beets and the beet greens, and both my son and daughter really enjoyed them, and even went for a second round of the beet greens!  The best moment of last nights dinner?  When my son asked "what'd you season this with mom? Its delicious!".

It made the foodie / dietitian / mom in me smile from ear to ear!


Some nutritional benefits of beets:

• low calories and nutrient-rich (45 calories per 100 grams)
• contains antioxidants in the root (the bulb part) and the greens on top
• beet greens are rich in vitamin C, a powerful antioxidant
• top greens are an excellent source of flavenoid antioxidants and carotenoids which may help protect from some lung and oral cancers
• top greens are also rich in vitamin A, essential for maintaining healthy mucous membranes, skin and essential for vision
• and...did you know that Swiss chard is also from the beet family?  

You can't beet that!