Kale and Sweet Potato Salad(?)

I never know what to call these things...I mean, it is mostly comprised of greens and there is a dressing, so I lean towards salad, but then it is warm and all cooked together...so sauté?  casserole?  Who knows?

Seriously...does anyone know?  Ugh, first-world problems.

 

Anyways, the idea for this dinner was lifted from my Family Circle magazine (yes, I am 80 years old).  I served it as a main dish for a vegetarian night, but it would be good as a side as well.  

And when you get your kale, please buy the bunches...don't get that bag of pre-chopped stuff, it makes it impossible to remove the tough ribs.

Kale and Sweet Potato Salad with Mustard Seed Dressing

Serves 4

200 cals / 5g fat / 39g carbs / 5g protein

1-2 bunches kale (depends on how much greenery you want)

2 sweet potatoes

1 apple

1 red onion

1 TB plus 1/2 tsp olive oil

2 TB mustard seeds

1/4 cup apple cider vinegar

2 TB sugar

salt and pepper to taste 

1. Combine 1 TB olive oil, apple cider vinegar, and sugar in a small saucepan.  Bring to a simmer, add the mustard seeds.  Simmer for 2 minutes, then set aside, allowing to steep for at least 10 minutes.

2.  Peel and chop the sweet potatoes into 1/2 to 1 inch cubes.  Heat 1/2 tsp olive oil in large sauté pan over medium heat, and cook sweet potatoes until softened, about 20 minutes.

3.  While potatoes are coking, remove the stems and center ribs from the kale leaves, tear or chop into bite-sized pieces.  Quarter and thinly slice the red onion.  Chop the apple into 1/2 inch pieces.  When potatoes are almost done (after 15-20 minutes) add the onion and apple, cooking until slightly softened, about 5 minutes.  Then add the kale and cook until softened and beginning to wilt. And sweet potatoes are totally cooked through, about 5 minutes more.  Toss with the prepared dressing and serve warm or at room temp.

Meal Plan Monday and Fall Entertaining

Leaves are falling, the temperature is dropping, and Christmas decorations are in the stores.  All the signs that Halloween is upon us.  Now is the perfect time to start thinking about those Halloween parties, get togethers, or even quiet nights in.  I thought I would share some of my favorite things in case you are still in need of ideas.

Of course, my favorite is this Autumn Spiced Rum Punch.  If you need an adult beverage, make this one it.  It is perfection.

I talked about my favorite Halloween traditions here...and without a doubt, we all look forward to spooooooky pizzas.  A simple and fun meal that all ages can enjoy (B and I were enjoying these looong before the kids came along).  Do it.

And then there were these cute treats I made for the kids school party last year, marshmallows on sticks dipped and decorated in colored white chocolate, pretzel rods dipped in the same with black licorice nails, and juice box mummies, simple wrapped in white trainer tape with googley eyes glued on.

Now, on to the less fun stuff.  What's for dinner....

 - Ham and Beans, Low-Fat Cornbread

 - Spiced Pork Chops, Mashed Sweet Potatoes, Roasted Balsamic Brussels Sprouts

 - Slow Cooker Pot Roast, Mashed Potatoes

 - Parmesan Pea Risotto, Salad

 - Chicken and Avocado Soup, Quesadillas

Hello...Is This Thing On??

Please forgive me for the looooonnnggg absence.  Consider it a mix of me needing a break and just being lazy.  Oh and on vacation.

I was fortunate to be able to join B on his work trip, meeting up in Germany then heading to Prague.  It was awesome.  I am also extremely lucky to have a mom who is willing and able to come and watch the kiddos while I go off, gallivanting around the globe (thanks Mommy!).

Germany was fun, the people are nice and the food is delicious.  As was the beer....

Look at me, enjoying this authentic German beer.

Prague was gorgeous and full of friendly people and old world charm.  And I was full of wine and foie gras.

Needless to say, I have been on vacation with my eating habits and my waistline has paid dearly for it.  I look forward to getting back to some healthier and cleaner eating (and being able to fit into my pants again!).

Meal Plan Monday and What To Do With Cheap Summer Produce

Whaaaaa-Laaaah!  It is back in effect, Meal Plan Monday!

Since the kids are back in school and back in activities, I need to get back in my game of planning and organizing, so welcome to the re-appearance of my weekly meal plans.  Feel free to share yours below, I love seeing what people are eating.

This week was a tough one, coming off vacation I was feeling a little un-inspired on what to make, this is where "The List" comes in handy.  I keep notes on my iPad of different recipe or meal ideas I have to try, plus a list of meals I have made in the past.  If I am in a "what should I make" rut, I consult the list and just pick items from there.  Done and done.

This weeks menu includes:

 - Pan-Seared Chicken with Pears and Bleu Cheese, Bleu Cheese Creamed Spinach

 - Hawaiian Chicken Meatballs, Sugar Snap Peas, Brown Rice

 - Mediterranean Pizzas

 - Tropical Black Bean-Stuffed Sweet Potatoes

 - Grilled Thai Peanut Chicken, Roasted Curry Cauliflower, Asian Cucumber Salad

 - Homemade Rosemary Black Pepper Biscuits, Slow Roasted Cherry Tomatoes, Fried Eggs

This is also such a great time for produce, everything is being harvested and is super cheap.  Take advantage of these sales and put up your own produce for the winter.  You can jar or freeze most of it, but I prefer to freeze it, just because it is easier and quicker.  Last week I froze 40 ears of corn, 40 limes, and 20 peaches.  These were the best sales I could find....have you seen anything else out there?

The limes are easy and will save you a fortune in the future.  Mine were on sale for $0.10 each, which is a steal compared to the usual $1.00 each or more.  I simply juiced them all, then poured the juice into ice cube trays (left over from baby food makin' days).  Froze them overnight, them popped them into freezer bags.  Each cube is approximately 2 TB of juice, and I got about 6 cups of juice total from the 40 limes.  Do this.  Especially because fall is coming, and you will need lots of fresh juice for your Autumn Spiced Rum Punch.  Ahhhhhhhh yeah!

Corn and peach take a little bit more work.  For the corn, you shuck it and then blanch it (about 3-4 minutes in boiling water, then ~4 minutes submerged in ice water), then cut the kernels off.  I use a Bundt pan to hold the ear in place and catch the kernels.  Then pop the kernels into freezer bags and you are done.

For peaches, cut a small "X" into the bottom, then blanch them for ~2 minutes in boiling water and 3-4 minutes in ice water.  The skin will peel right off, then you can cut them in half, remove the pits, and slice them.  Peaches do need to be treated with a preservative to keep the color (unless you want to freeze them in water or syrup...ummm, no), so I mix the juice from 1 lemon with 4 cups of water, then just toss the peach slices into the water, swish them around a little bit, and remove.  You can freeze them in bags like this, or what I like to do is spread them out on cookie sheets and freeze the slices overnight and them pop the frozen slices into bags.  I think this makes them easier to use for yogurt or smoothies, or frozen bellinis (yum!).

And I'm Back.....

Sorry for the long absence.  I was on vacation with the family.  It's a weird thing, stepping away from the technology world for a bit.  Not to say I didn't check my email or read me some Facebook (because you need something to do in the bathroom, right??).  But while on vacation, I try to avoid that kind of stuff as much as possible.  

I know so many people who will constantly be checking their phone or computers, trying to stay caught up on work or even their internet social life...becoming absorbed in an alternate world than the one they are actually living in.  It baffles me.  After all, isn't that the point of a vacation?  To step away from it all and recharge?  To experience something new, spend time with your loved ones, and enjoy life?  

I am grateful that neither B or I have the need to be constantly "connected." I am especially glad that he is able to cut off all the needs and stresses of work and actually vacation.  It seems to be a disappearing art.....

What do you think?  Is there an alternate point to it I just don't understand?  A reason to always be reachable, involved, and connected?

And not to be too heavy...here are some random outfit shots from over the last month.  Each of these i am wear something that is at least 5 years old.  Classics that I love.  What are your go-to classic wardeobe staples?

Here is my favorite summertime uniform...a dress and sandals.  It just doesn't get any easier.  This was for Back to School Night.  I got this dress like 6 years ago and I still wear it all the time.  A sheath dress in a casual neutral fabric....perfect for all sorts of occasions and a classic.

I wore this to my monthly wine tasting.  These pants are old too....in fact, I wore them on my honeymoon!  But so so comfy and classic.  I love my white pants!

And this was for a date night for B and I...just dinner and drinks.  The skirt is another 5+ year old piece.    But it is still doable...I actually forgot I had it.  It was part of my former working wardrobe and it always seems strange to me to wear something I wore for work in real life, but I am slowly getting better at blending the two wardrobes.

And you may notice the accessories in the last 2 photos are the same...I have been obsessed with these lately.  I actually won the clutch in a giveaway (it is JCrew) from another blog I read...

http://www.gigisgoneshopping.com/ 

Since I avoid the malls and stores as much as possible, her kind of blog is right up my alley.  It helps being able to see what the clothes look like on actual people.  If you are an avid Internet shopper like me, you should check it out.

The watch is a Target knock-off of a Marc Jacobs watch, and the bracelet is another Target purchase. I was liking the spikes.  Makes me feel bad-ass.

And finally....speaking of back to school.  These little guys have started Pre-K4.  They are gone all day and I miss them like crazy.

Sweet and Spicy Shrimp, a.k.a. The Best Shrimp You Will Ever Eat

I am a little weird/picky about shrimp.  I mean, I like it, but mostly when it is cold...and a little tougher, you know.....meat-like?  Warm shrimp usually freaks me out texture-wise and so I avoid it.  Except for this dish.

And truth be told, I have never met a soul who doesn't like this shrimp.  Even my pickiest little one (J, of course) will willingly eat this.

It is soooooooo great for a main dish, a side, or as an appetizer at a party.  And quick and easy.  What's not to love?

Sweet and Spicy Shrimp

Makes 6 servings

145 cals / 3g fat / 4g carbs / 24g protein

2 TB olive oil

1/4 cup brown sugar

1 lemon

1/2 cup fresh mint

1-2 tsp cayenne pepper (or to taste, depending on how spicy you like things)

1 tsp salt

1/2 tsp black pepper

2 lbs large shrimp, peeled, deveined, uncooked

1.  In the bowl of a food processor or blender, combine olive oil, brown sugar, zest and juice from one lemon, mint leaves, cayenne pepper, salt, and pepper.  Pulse until blended.  Rinse and dry shrimp and place in shallow dish or ziploc bag with sauce.  Allow to marinate at least 30 minutes, or overnight.

2.  Remove shrimp from marinade and cook over medium-high heat on the grill, about 2-3 minutes per side.  Or, alternatively, cook under high broiler until shrimp is done, about 3 minutes per side.  Serve warm or at room temp.  Garnish with fresh mint, if desired.

Cold Cucumber Soup

Ugh.  I have so many "summertime" recipe ideas to share and I am quickly running out of summer-time to share them.  But this is one I had to bump up to the top of the list.  

I am a big big fan of cold soups, and this one is probably my favorite.  It is full of garden-fresh goodness, takes all of 5 minutes to make, keeps well in the fridge, and is so so perfect for those steamy summer nights. 

Plus, at 30 cals per serving you can totally justify that milkshake you had B run out to get you at 9pm...or something like that.

Are you a cold soup fan?

Cold Cucumber Soup

Makes 8 servings

30 cals / 0g fat / 4g carbs / 3G protein

3-4 cucumbers

4-6 green onions

2 cloves garlic

1/3 cup fresh herbs plus a little extra for garnish, if desired (I like a mix of mint and parsley.  Cilantro, basil, and tarragon also work well)

1/2 lemon

1 cup vegetable broth

1 cup fat-free Greek yogurt

Salt and Pepper

Olive Oil for garnish, optional

1.  Peel and seed cucumbers.  Roughly chop.  Coarsely chop herbs and green parts of onions.

2.  Add chopped cucumber, green onion, chopped herbs, garlic cloves, juice from 1/2 lemon, and broth to blender or food processor and blend until smooth.  Add yogurt and purée until smooth and creamy.  Add salt and pepper to taste, blending to mix.  Refrigerate until cold, at least one hour and up to 3 days.  

Serve cold.  Garnish with extra chopped herbs and a few dots of olive oil, if desired.