Enjoying a Routine + WIAW

June 18, 2014 By Laura

I crave a routine.

This is shocking news, even to me..

It’s not that I mind change. I’m actually quite flexible! #TWSS

What I like is some calm after a storm, however that rockin’ boat may have been. I’m back in the office this week after more travels, back in my “home” gym, and back on a *gasp* meal plan. It feels good.

Other things that feel good include a really nice vendor. My boss has been working with these people for a while, but they sent me a little gift for joining the team. How sweet is this?!

Other awesome things: boss-man told me yesterday “I’m glad you’re here.” *grin*

This WIAW is back to normal. For real this time. No more travels ’til this girl’s show mid-July!

Read on for my normal (for me) eats, and then check out Jenn’s blog for everyone else’s delicious creations!…

Strange But Good: Creamy Blue Cheese & Wasabi

January 10, 2014 By Laura

I struggle with brevity in recipe-naming.

Funny, because I’m always telling my mom she uses too many words.

I really wanted to name this Wasabi-Avocado-Blue Cheese Massaged Kale and Broccoli Salad. Despite my restraint, the title is still too long. How does one communicate all of the delicious elements of a dish in 3-5 words?! I feel so trapped.

In writing out my original title, you probably already have an understanding of what this salad is. Wasabi and blue cheese dressing was a strange combo to me when I first had it in Portland, but it was so good that my sister and I couldn’t stop eating it.

Naturally, I had to recreate it at home. I used Lighthouse Blue Cheese (a Greek yogurt-based dressing). Maybe not the cleanest ingredient, but it’s good and not too bad for you as far as dressings go. I amped up the cream-factor (I can’t re-read that without laughing) by mashing avocado into it. The wasabi I used is a paste, but you could also use the powdered variety. Adjust it to your liking… I like it really hot.

What you are left with is a delicious tangy, spicy coating for your kale salad. You’ll also love the texture contrast between the sturdy kale and the creamy dressing. I added some broccoli and grapes in mine, and topped it with fish (you know I need my protein).

The best part is that, because kale is so hearty, you can make it a day or two in advance and take it to work!

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Creamy Blue Cheese & Wasabi Kale Salad

2 T blue cheese dressing
1/4 fresh avocado, mashed
Wasabi paste, to taste
Black pepper, to taste
~2 C Kale

In a small bowl, mix together blue cheese, avocado, wasabi, and pepper.

Place kale in a large bowl and massage the dressing into the leaves.

Can be made 1-2 days in advance and stored in fridge.

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

***

Between the shock of being back in the office after the holidays and the insane weather, I couldn't be happier for this week to END.

What is your favorite salad dressing?

Are you on a greens kick? I can't get enough after Dessert December!

Strange But Good: Roasted Grape & Kabocha Kale Salad

January 3, 2014 By Laura

Luck and wealth are good things to start 2014 with.

We certainly ate like lucky wealthy people on New Years Eve.

This salad would be good at any time, but it’s ingredients make it especially good for NYE. Grapes for luck and greens for wealth. We also had the black-eyed pea hummus. This year should be extra lucky!

The part that may be strange is that I roasted the grapes in this salad. You know how blueberries warmed from oatmeal burst in your mouth? How decadent and sweet and juicy they are? Roasted grapes are like that, but better because they’re bigger. (Insert dirty joke here.)

When roasted, grapes become even more delicious. Their sugars caramelize a bit, the skin softens, and the native sweetness shines. The thick, savory balsamic and rosemary balances the sweetness perfectly. Make this once and you’ll never be satisfied with dried fruit on a salad again.

The thick, jammy juice that forms during roasting is the perfect thing to use as a dressing. Combined with olive oil, vinegar, and garlic, it makes a fabulous warm coat for the kale.

Salads are so easy to make larger or smaller, so below is hardly a recipe. There are no measurements for anything besides the dressing. Even that is just equal parts oil and vinegar, so you can adjust that up or down to suit your needs.

You don’t even have to bother with the salad if you aren’t feeling it. Just pop some grapes in the oven and you’ll have a simple, decadent snack in 15 mins or less.

Roasted Grape and Kabocha Kale Salad

Grapes
Fresh rosemary
Aged balsamic vinegar
Kabocha squash (or other winter squash)
Shallot, diced
Olive oil
Kale
1/4 C olive oil
1/4 C champagne vinegar
2 garlic cloves, minced
Reserved juices from roasted grapes
Salt & pepper, to toast
Grated Parmesan (optional)

Preheat oven to 450.

Toss grapes on a foil lined pan with vinegar and rosemary. On a second pan, toss kabocha with shallots and a bit of olive oil. Roast each for 15 mins, stirring occasionally. The skin of the grapes should be slightly crisp but the inside still soft. Note: the kabocha may take longer.

Remove from oven and allow to cool slightly. Strain excess grape juice into a small bowl to reserve for dressing.

Add oil to small skillet and allow to warm over med heat. Add minced garlic and cook until fragrant (about 1 min). Stir in grape juices and champagne vinegar, cooking 2-3 mins longer to allow dressing to thicken a bit.

Remove from heat and allow to cool slightly. Taste, adding salt and pepper to preference.

Place kale in large salad bowl. Pour warm dressing over the kale and massage the greens to soften. Add grapes, kabocha, and fresh parmesan (if using).

Enjoy!

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

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I’m thinking I need to do these for breakfast on a biscuit or coffee cake thing…

What is your favorite salad topping?

Have you ever had roasted grapes?

Thanks for Bacon + Easy Cranberry Kale Salad

December 1, 2013 By Laura

I spoke too soon.

I’ve often said I need a 5 second delay on my mouth.

This Thanksgiving I ate turkey, and I liked it. My uncle brought the most deliciously moist (yeah, I said it) smoked turkey. So partially I take back what I said about not liking Thanksgiving food. I still passed on the green bean casserole and the stuffing.

First let’s back up. I headed to my mom’s house on Thanksgiving morning to drive the family to my grandparents house in north GA for the festivities. They said they were ready to go, but when I got there only the dog, Honey, was ready.

We finally did get on the road and made it the party without incident (I did have to swerve to miss a kitten in the middle of the road).

The good thing about being late everywhere is that everything is ready when you arrive. We had quite the spread! The turkey didn’t fit on the counter so it’s off to the side, along with a table this size filled with desserts. I’m lucky my whole family likes food as much as I do!

After pre-gaming with cheese crackers, I stacked round 1 with my kale salad, turkey, mac ‘n cheese, sweet potato souffle, pumpkin beer bread (recipe coming!), and had a side of my grandmother’s turnips and ham and a glass of rosé wine I brought back from Napa.

Round 2 looked about the same, but with a deviled egg someone had forgotten in the fridge. 😉

There was PLENTY of dessert too… I brought 4 different desserts, so I’m going to be sharing some fun sweet recipes just in time for Christmas. Yes, I use Thanksgiving to test desserts for Christmas parties.

Today’s sweet treat is from Gabby’s recipe for a gluten-free Apple-Bacon Crisp. I followed her recipe, but added a twist… where she sautes the apples in the bacon pan, I also added 2 tablespoons of whiskey.

The whiskey I used, Balcones Baby Blue, was a smooth addition. The blue corn whiskey from Texas is one of my favorites with its slightly sweet vanilla-caramel taste and notes of candied citrus and baking spices. My other modification was to use hazelnuts in the topping. The rich taste played well with the coconut flour.

It. Was. Awesome. I am thankful for Gabby and her #strangebutgood bacon idea. I scooped it on to my dessert plate with glee.

The leftover whiskey was great to have on hand for the weekend, too. I went to the Tech–UGA game with my cousin and friends Kathleen and Matt. We were all smiles at the tailgate and the first half of the game.

Then the second half happened, and we realized Tech is as bad at football as we feared. ~~It’s a good thing they’re smart.~~

Kathleen and I, pre-loss

Whiskey is a good wound heal-er. 😉

If you’re like me, you need a ~~very short~~ break from the heavy food, so today I’m also sharing the easiest kale salad you’ll ever have. It’s simply dressed, and you can make it the night before. It’s pretty marvelous.

This was my healthy contribution to Thanksgiving, but kale salads are also one of my favorite things to make during my weekly food prep. Their hearty leaves only get more delicious as they soften in the dressing and the flavor soaks in.

This dressing is light, but doesn’t lack in flavor. It is zesty and garlicky with a little heat on the end. If you really like it hot, add red pepper flakes to the top. I did.

Cranberry Kale Salad

2 medium bunches destemmed kale, finely chopped
3 large garlic cloves
Juice from 1 lemon
2 T extra virgin olive oil
1/2 tsp marjoram
1/4 tsp black pepper
1/4 tsp cayenne
1-2 handfuls dried sweetened cranberries, for garnish
Parmigiano Reggiano, to taste (omit if dairy-free)

In a mini food processor, process the garlic, lemon, oil, marjoram, pepper, and cayenne until smooth. Taste and adjust flavors, if needed.

Pour the dressing onto the kale and massage it into the kale with your hands. Allow to soften in fridge at least 30 mins, or overnight.

Just before serving, top with cranberries and cheese.

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I’ve been craving greens after the brown fest that is Thanksgiving!

What was the best dish from your weekend?

Are you punctual, or are you the last to arrive? I’m trying to get better… but it hasn’t taken yet.