Kale salad with ricotta salata, pine nuts, and quinoa

With the end of kale season nearing, and temperatures rising,  I decided to try a kale salad with the big bunch of curly kale that showed up in our CSA box this week. There are legions of kale salad recipes out there, but nothing quite struck my fancy until I stumbled upon this recipe on Epicurious.

This simple salad is perfect for showcasing the kale, and besides, I’ve loved ricotta salata ever since I discovered it. It’s a delightfully salty cheese with a great, fresh flavor — perfect for crumbling over salads or pasta.I added some quinoa and toasted pine nuts to make it a bit more substantial, and called it a meal.

Ka-POW!

It was perfect for one of those hot evenings, when it was just asking too much to turn on the stove. Even better, the salad keeps well in the fridge, and it made for a delicious lunch the next day.

Kale Salad with Ricotta Salata, Pine Nuts, and Quinoa
Adapted from this recipe from Gourmet, January 2007

1 bunch kale, stems and center ribs removed
2 shallots, finely chopped
juice of one lemon
1/4 tsp salt
1/4 tsp black pepper
4 1/2 Tbs extra-virgin olive oil
1 cup crumbled ricotta salata (about 2 oz)
1/4 cup pine nuts, toasted
2 cups prepared quinoa (from 1/2 cup dry)

Cut the kale crosswise into thin slices. Whisk together the shallot, lemon juice, salt, and pepper in a small bowl. Add the olive oil in a slow stream, whisking until combined well.

Toss the kale, ricotta salata, and pine nuts in a large bowl with the dressing, then season with salt and pepper to taste. Serve the salad on a bed of quinoa.

Posted in cooking, lighter fare, lunch, Uncategorized, vegetarian, weeknight meals | Tagged , , , , | 3 Comments

Champagne cocktail

Let’s continue with the champagne theme, why don’t we? Last week, I opened a bottle of sparkling wine to make a mimosa. With the “leftovers,” I decided to make a champagne cocktail.

Yes, please.

This is one of my favorite cocktails because it is so simply delicious. As with a mimosa, start out with good, but not great, sparkling wine. I like to use blood orange bitters for a nice twist, but any old bitters will do in a pinch. Cheers!

Champagne Cocktail

1 sugar cube, or 1/2 tsp sugar
dash of blood orange (or other) bitters
sparkling wine

Drop the sugar cube into the bottom of a champagne flute. Add a dash of bitters, and pour sparkling wine over to fill the glass.

Posted in drinks, cocktails | Tagged | 7 Comments

Snack monster no longer

I wrote a while back that Nora was becoming a bit of a snack monster — demanding snacks while we were out and about and the like. Thank you so much for all of your helpful comments! I now know that this is pretty normal toddler behavior, but, as with everything in parenting, it’s a good idea to set some limits. This is the follow-up, after putting some of your ideas into practice, to share how your advice has worked for me. Hopefully it will help someone else!

A couple of you, either here or on Facebook, suggested she might be having a growth spurt, and that, regardless, limiting her snacking was going to lead to a very unhappy kiddo (and, consequently, an unhappy mama). I certainly don’t doubt that a growth spurt was involved, as Nora seems like she’s grown about 2 inches recently. Even my mom, who hadn’t seen her for about 10 days, said recently that she’s looking longer and leaner. Throw into the mix that this all came to pass around the same time we weaned, and it makes sense that she’d be extra-hungry.

Be that as it may, I did recognize, as a couple of you pointed out, that I might be unwittingly fostering bad habits. Since I would give her something to eat every time she was in a shopping cart, the car, or the stroller when she yelled “snack” at me, she was coming to associate those things with eating, whether or not she was actually hungry. And, by feeding her things like graham crackers, Cheddar Bunnies, and freeze-dried fruit, I might be causing her to develop a taste for junk food.

I had to tackle this as a two-part problem: first, the developing snack habit, and second, the types of foods she was starting to prefer. For the habit, I started by modifying my behavior. Since we are more settled in now, and daily trips to Target, Ikea, and the grocery store to stock up on staples are not mandatory, I have started forcing myself to do a better job of planning and consolidating trips. That means less time in the shopping cart and more time for fun stuff like trips to the park, the pool, or the library, which keeps her busy and entertained.*

* As a bonus, it also means less money spent on impulse buys!

When a trip to the store is necessary, I started trying to go right after a meal or snack, so I’d know she was not really hungry. If she demanded a snack, I’d tell her it wasn’t snack time, and that we’d have a snack later. If that didn’t work (and at first, it didn’t at all), I’d offer her a piece of fresh fruit to munch on.

That bleeds into the second portion of the problem. On Emma‘s suggestion,** I started mostly offering her fresh fruit and veggies as snacks. Once in a while, she gets a cheese stick or a graham cracker for a snack, but if she asks for more, or another snack later, fruit or veggies it is. I’m trying to make sure she doesn’t get a taste for “snack foods,” and the more fruit and veggies she eats, the better. If she doesn’t want an apple, well, too bad. That’s what I have. If she’s hungry, she eats it, and if she doesn’t, I don’t cave and give her a graham cracker instead.

** Go look at her comments if you are struggling with this — she gives a bunch of great info and links to some fantastic resources.

After a couple of weeks of this, I can tell a pretty big difference. Not only can I now go shopping without having her yell for a snack the second her bum hits the cart, she has also gotten way better about eating fresh fruits and veggies as snacks. Part of that is because it’s easier for me to have them available if we are at home, but I have learned to bring more portable fruit with us (apples, pears, berries in a snack ball) rather than defaulting to Cheddar Bunnies or freeze-dried fruit.

I do give her graham crackers or raisins or dried cherries every so often when we’re out and about and I really need her to behave, or just as a treat, but, again, at Emma’s advice, I let her know that it’s a special treat. There’s certainly nothing wrong with that — everyone deserves treats once in a while!

Just a girl and her dump truck.

So that’s my story. I feel a lot better about Nora’s snacking habits now, and we can even go shopping without a non-stop snackathon — she’s usually content to play with a toy in the cart and flirt with passers-by. Success!

Posted in eating habits, parenting | Tagged , , | 4 Comments

Chilled beet soup with mint

With temperatures climbing into the 90s here in Austin, you might be surprised when I say it’s still soup weather. Chilled soup weather, that is. So, while I wait on some delicious ripe tomatoes to make gazpacho, I thought I’d share my favorite quick and easy chilled soup recipe. All you really need are some beets, orange juice, and a blender.

Time for lunch!

I highly suggest that you roast the beets ahead of time and store them in the fridge, so everything is nice and chilled when you’re ready to make the soup. That makes it about a 5-minute endeavor!

Chilled Beet Soup

4 beets, roasted* and chilled
1/4 cup orange juice, or more to taste
One sprig of mint, leaves picked
Salt and pepper to taste
Greek yogurt for serving

Peel the beets (using a paper towel to rub off the skin works best), cut off the root and stem ends, and quarter each one. Throw them in the blender with the orange juice, mint leaves, and a pinch of salt. Blend until smooth. Taste and adjust seasoning as necessary. Serve cold with a dollop of Greek yogurt.

* Preheat the oven to 400°, trim and scrub your beets, and wrap them in foil. Roast until you can easily pierce them with a fork, 30 minutes to an hour (depending on size).

Posted in cooking, lighter fare, lunch, prep, vegetarian, weeknight meals | Tagged , , , | 8 Comments

Vegetable mixed grill with basil vinaigrette

With a freshly delivered CSA box brimming with fresh vegetables and a beautiful, sunny evening ahead of us, could there be any better way to enjoy it than to fire up the grill, open a nice bottle of rosé, and sit out on the back porch? That’s exactly what we did on Friday night.

While I chopped the veggies, the hubby preheated the grill and pulled a couple of quinoa burgers out of the freezer.

Hello, my lovelies.

He grilled dinner, and I made a simple basil vinaigrette to serve on the vegetables: a fresh-from-the-farm mix of pearl onions, zucchini, summer squash, purple potatoes.

Oh yeah.

Add some sliced grilled onions and a little wilted spinach to the burgers, and you’ve got a lovely meal to enjoy on the back porch while the sun sets.

Basil Vinaigrette
Original recipe from Food & Wine, with my modifications

1 large clove of garlic
1 large bunch of basil, leaves picked and coarsely chopped
1/2 cup olive oil
3 Tbs champagne vinegar
pinch of crushed red pepper
Salt and pepper to taste

In a blender or food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.

Posted in cooking, grilling, vegetarian | Tagged , , , | 7 Comments

Greek yogurt pancakes

A couple of nights ago, I found myself at home alone (well, with a sleeping baby upstairs), as the hubby was out of town. I decided to treat myself to breakfast for dinner, and I made pancakes, inspired by Becky’s post the other day.

Yum.

They were amazing — fluffy, light, and awesome. The best part is the Greek yogurt, which is one of my favorite ingredients. It’s high-protein, creamy, and it tastes great.

The original recipe called for vanilla yogurt, but I had plain in the fridge already, so I just went with it. I think the extra sweetness and vanilla from the almond milk made up for it. For the record, FAGE is totally worth the extra money — it’s so much more delicious than any other brand of Greek yogurt I’ve tried.

Greek Yogurt Pancakes
Recipe modified from Chobani Kitchen via Clover and Thyme

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cups Greek yogurt
1 egg
3/4 cup vanilla almond milk

Combine the flour, baking powder, baking soda, and salt. Whisk the Greek yogurt, egg and almond milk into the dry ingredients, and stir until just combined.

Heat a skillet or griddle over medium-high heat, and scoop 1/4 cup batter onto the preheated surface. Flip when the edges appear dry and bubbles appear. Cook until golden brown. Repeat until all batter is used. Makes about 12 pancakes.

Posted in breakfast, cooking, vegetarian | Tagged , , | 13 Comments

3 Secrets to a Great Mimosa

Because I was doing a breakfast-for-dinner thing the other night,* I decided to just call it brunch and serve it with mimosas!

Don’t mind if I do.

*More on that later.

In enjoying my lovely drink, it dawned on me that I’ve had lots of not-so-great mimosas in the past, and not enough really good ones. So, dear readers, here are my secrets to making a great mimosa:

1. Use really, really good orange juice. If you can’t do fresh-squeezed, at least go for good-quality bottled stuff. And not pulp-free, either, you wuss.

2. Don’t use bad champagne. Life is just too short. Don’t waste an amazing bottle of sparkling on mimosas, but don’t cheap out, either. In my experience, a $15 bottle is just about right.

3. Don’t use too much orange juice. Don’t be a cheapskate. Fill the glass a quarter of the way with orange juice, then top off with sparkling wine.

See, it’s not that hard!

Posted in cocktails, drinks | Tagged | 7 Comments