KALE AND SUMMER STONE FRUIT SALAD

Billy and I have been dining out a-lot lately; breakfast, lunch, snacks, dinner, you name it! 

I try to make wise food choices, but how do I turn down a buttermilk batter, fried portabella mushroom sammie topped with cheese and pesto…you tell me?!!

I feel like a big ol’ bowl of greens helps me get back in line and back on track.  Since it’s summer, fresh kale from the farmer’s market and local summer fruit are what I crave.

I used apricots and plums; but peaches, nectarines and or cherries would also be really good in Kale and Summer Stone Fruit Salad.

The dressing for this salad uses quite a lot of shallots, the shallots taste pickled in this low-fat dressing.  

Some folks massage their kale to soften it, but I’d rather receive a massage than give it (Sounds selfish, I know.) so I dress just the kale and leave it overnight in the refrigerator to soften the kale, though just a few hours will be okay.

The great thing about this recipe is that it makes a whole whack, and that the salad is fine to sit in the fridge for three or four days.  I can eat Kale and Summer Stone Fruit Salad for days and feel good about my eating again!

KALE AND SUMMER STONE FRUIT SALAD

Serves 8 to 10

FOR THE DRESSING

      1                     clove      Garlic, minced

¼             cup          Shallots, minced (about 2 small shallots)

1                             Navel orange, juice only

½                            Lemon, juice only

1              Tbsp.         Dijon mustard

1              Tbsp.         Honey

½             tsp.          Soy sauce

1/8           tsp.          Sesame oil (optional)

A pinch                    Dried red chili pepper flakes (optional)

2              Tbsp.        Olive oil

2              Tbsp.        Canola, grape seed, or avocado oil

                               Salt and pepper to taste

   1.        In a small bowl, whisk together the first 9 ingredients.  Pour the olive oil and canola oil into the first ingredients in a slow steady stream while whisking continually.  Season with salt and pepper to taste.

*You may also just add all of the ingredients together to a jar, close the lid tightly and shake the jar for a minute or two until the ingredients are emulsified.

FOR THE SALAD

12              cups         Kale, washed and torn into bite sized pieces (1 bunch of kale)

1         ½             cups        Snow peas or snap peas

½                             Red bell pepper, thinly sliced

3                              Apricots, cut into thin wedges

2                              Plums, cut into thin wedges

¼                cup        Toasted, slivered almonds

   1.        In a large bowl, combine the kale with ¾ cup of the dressing and a couple of pinches of salt & pepper; toss well to coat and refrigerate for at least an hour, or even better overnight.  Marinating the kale will help to soften the tough kale; and don’t worry, it won’t be mushy like lettuce.

   2.       When ready to serve, add the remaining ingredients to the salad as well as the remaining dressing.

*Notes:  This salad will be terrific with any combination of stone fruits including fresh cherries, peaches, and nectarines.

Because of the sturdiness of the ingredients, the salad will keep well for 3 or 4 days in the refrigerator.

You may also like:

Nectarine (Peach) and Feta Salad

Tomato Parmesan Salmon with Sauteed Kale

Watermelon Haloumi Cheese Salad

Buttermilk Ranch Dressing plus Dill Croutons

                

BLUE BERRY PEACH CRISP

Lawdy, Lawdy, it’s been awhile!  I have been a busy little bee and just haven’t been able to get to this little blog.

We’ve got an older home, which needs plenty of work done to it so I’ve been working on a few, not so small projects.  Billy is off for the summer, andI like to spend time with my man.  And because it’s summer, there are lots of fun things to be done, and I’m doing ‘em!

But I’m here now and have one of my favorite desserts to share with y’all.  Blue Berry Peach Crisp.

I love a crisp because I can use any fruit that I have around, and even though I may be fussy at times, a fruit crisp isn’t.

  

This recipe uses less refined sugar than a typical crisp might.  I’ve also sneaked in a little nutrition in the topping by way of nuts and flax seed meal; you don’t even know they’re in there.

I like to top a big ol’ bowl of Blue Berry Peach Crisp with a dollop of plain Greek yogurt and just a touch of maple syrup over that.   A scoop of vanilla ice cream is always good as well, and because Blue Berry Peach Crisp is loaded with fruit and oats and is pretty much a healthy snack, you might even get crazy and have two scoops of ice cream!

BLUE BERRY PEACH CRISP

Makes 4 generous servings

For the filling

2              cups       Fresh peaches, peeled and sliced

2              cups       Fresh blue berries

1                              Lemon, zest only

1              Tbsp.     All-purpose flour

3              Tbsp.     Maple syrup, you may need up 6 tablespoons depending on the sweetness of the fruit

                Pinch     Salt

For the topping

1/3         cup         Old fashioned oats (oat meal)

¼             cup         All-purpose flour

¼             cup         Chopped pecan or almonds

¼             cup         Brown sugar, lightly packed

1 ½         Tbsp.     Flax seed meal

¼             tsp          Ground cinnamon

1/8         tsp.        Ground ginger

                Pinch     Salt

3              Tbsp.     Cold butter, cut into small cubes

1              Tbsp.     Maple syrup

1.  Pre-heat the oven to 375 degrees.

2.  To make the filling; combine all of the ingredients for the filling in a medium bowl, and stir well, but stir gently as not to break up the fruit.  Pour the filling into an 8 x 8 x 2 inch baking dish, or your favorite dish for making crisps.

3.  To make the topping; in a medium bowl combine all of the topping ingredients except for the butter and the maple syrup, stir well.  Add the cold butter and cut it into the dry ingredients using a pastry blender or two knives, until the mixture resembles coarse crumbs.  Stir in the maple syrup.  Distribute the topping over the fruit filling in an even layer (hands work best).  Bake 25 to 30 minutes, until the fruit filling is bubbling and the topping is deep golden brown.

4.  Serve hot with whipped cream, ice cream, or plain Greek yogurt drizzled with a touch more maple syrup.

*Note, you may omit the nuts or the flax seed meal, just replace it with the same amount of oats.


You may also like:

Fresh Blue Raspberry Croustade

Peaches & Cream Oatmeal

Banana Cream Pie, Reduced Fat

Plum Streusel Coffee Cake

 

PEACHES & CREAM OATMEAL

 

For the last four years of Billy’s hockey career (before we went to Germany) he was on two teams each year, and we lived in hotel rooms. 

You may be envisioning a lovely suite in a glamorous hotel…that wouldn’t be so bad. 

No, we lived in one regular room with two people…always together…sigh. 

Any hoo…during that time we ate all of our meals out.

You’re thinking that doesn’t sound so bad either?

It eventually gets to a point when all you can think is that ya just want is a bowl of Kraft Dinner, or PB & J, cuz you haven’t had one for months.

I'm not saying that life was bad, on the contrary.  We got to experience and love many great cities in both the U.S. and Canada! 

When we were in Duluth Georgia the Original Pancake House was near-by.  We would go there for breakfast and in an effort to start the day out right we’d order oatmeal.  The OPH (the home of giant, puffy omelets, and Dutch Baby pancakes) makes everything so delicious, even oatmeal.  What makes their oatmeal so darned yummy is that they serve it with cream.  Real, thick and wonderful cream; just lovely!

Cream is so yummy, but it’s indulgent.  I find that by cooking oats in milk I can get that creamy flavor without adding the fat that cream adds.

I had a big ol’ bowl of peaches sitting on the counter giving off the most amazing aroma and all that I kept thinking was that I needed to make Peaches & Cream Oatmeal. 

Weird right; of all the things I could make with peaches, I thought oatmeal?

Well, I will never claim to be normal.

Have you ever smelled peaches and cream?  It may be one of the loveliest of smells on all of the earth.  The smell that wafts through the kitchen as the oatmeal cooks with the peaches…aaah…It’s worth making Peaches & Cream Oatmeal just for the smell; but when you drizzle a little honey over the top and taste the creamy, sweet, peachiness…the taste is better than the smell.  You just have to make it and find out for yourself!

Here’s what you do. 

 

Start by bringing the water and milk to a low boil over medium-high heat.

Have all your ingredients measured out so that this doesn't happen to you.
 I saw that the liquid was just about to come to a boil and then decided to measure the oats, it only took seconds for it to boil over:(



Once the liquid comes to a low boil add a little salt.

It's very important to add salt at this stage to any hot cereal or the cereal will be very bland.

Also stir in the oats...

...and half of the diced, fresh peaches.

Cook while stirring occasionally for 5 minutes, and then add the remaining peaches.

Remove the pan from the heat and put a lid on it!
Allow this to sit for about 2 minutes.

I served Peaches & Cream Oatmeal with just a drizzle of honey.
You may wish to add more milk, or brown sugar instead of the honey...what ever floats your boat!

PEACHES & CREAM OATMEAL

Serves 4

1 ½         cups       Water

1 ½         cups       Milk

¼            tsp.        Salt

1 ½         cups       Old Fashioned oats

1             cup         Fresh peaches, diced (1 large or 2 small peaches) 

1.      Add the water and milk to a 3 quart sauce pan.  Heat over medium high heat, bring to a low boil; milk tends to boil over when heated so be sure to keep an eye on it.

2.      When the liquid is heated stir in the salt, oats and half of the diced peaches.  When the liquid comes back to a boil, turn the heat to low and cook stirring occasionally for 5 minutes.

3.      Stir in the remaining peaches.  Remove the pan from the heat and put a lid on the pan and allow the oatmeal to sit for about 2 minutes. 

Serve with a drizzle of honey and more milk if desired. 

*Tip: For easier clean-up fill the pan immediately with cold water.

DILLY GREEN BEAN POTATO SALAD, JALAPENO MAYONNAISE, EASY PEASY PEACHY BARBEQUE SAUCE

It’s Labor Day weekend, the last long weekend of summer; and for many the last big barbeque of the summer!

I’ve put together some short cut sauces to take your barbeque from ordinary, to extraordinary.

 

Easy Peasy Peachy Barbeque Sauce is great on grilled pork, poultry, shrimp, meaty fishes (salmon, swordfish, mahi-mahi), and even grilled tofu!  You can just as easily substitute nectarine, apricot, or mango for the peach.  Whatever floats your boat.

 

  I didn't have a food processor available to puree the peaches, so I just minced the fruit with a knife, then mashed it with a fork.

Jalapeno Mayonnaise is delicious on burgers, hot dogs and sandwiches.  It’s not super spicy; like a love tap, not like "Kapow!"

 I removed the seeds.  Leave the seeds if you do want "Kapow!"

 

Dilly Green Bean, Potato Salad came about when I looked in my mom’s refrigerator and saw the world’s largest jar of pickled green beans.   

She was lured in to that trap so many of us fall into at Costco; we go in for T.P. and come out with the world’s largest jar of pickle green beans, and a giant jar of mayo ( don’t ya just hate scraping the bottom of the jar and being up to your elbows in mayonnaise?)   Mama says they are to put into Caesar cocktails.  Caesars are a Canadian thing, like a Bloody Mary but made with Clamato juice, lime, and celery salt instead of tomato juice, lemon, and salt.  Well that’s an awful lot of Caesars. 

I think potato salad is an ingenious way to use those beans up, if I do say so myself.

This potato salad hints at being mustardy, with out the mustard being thrown in your face.  A little honey balances out the sour of the pickled beans.  The dressing is not too gloopy, also not to dry, it’s juuust right.

 

Use a waxy potato so that there isn't any peeling.  These potatoes I cut into quarters 

Mix the dressing in the bottom of a large bowl.  Why do more dishes than necessary?

Add the potatoes, the pickled green beans, celery, red onion, and scallions to the bowl.

 

Toss gently to coat all the potatoes and vegetables. 

Happy Labor Day! 

 

DILLY GREEN BEAN POTATO SALAD

Serves 12-15

5          lbs        Waxy potatoes with thin skin, such as Yukon Gold or red potatoes.  Cut into large, 1 to 1 ½ inch pieces, no need to peel the potatoes.

1 ¼      cups     Mayonnaise

2          Tbsp    Grainy, or dijon mustard

2          tsp        Honey

2 ½      Tbsp    Pickle juice

1                      Medium red onion, small dice

1          cup       Celery, about 4 stalks, small dice

1          cup       Scallions, 4 or 5 scallions, chopped

1 ½      cups     Pickled green beans, cut to about 1 inch pieces *or dill pickles

                        Salt and pepper to taste

1. Start the potatoes in a large pot of cold water, put on the stove over high heat.  Once the potatoes begin to boil, add about a tablespoon of salt to the water, reduce the heat to medium-high, and cook the potatoes until they are cooked but still firm; about 10 minutes.  Drain well
2. Mean while in the bottom of a large bowl mix the Mayonnaise, mustard, honey, pickle juice, ½ teaspoon salt, and ½ teaspoon pepper.
3. Add to that large bowl the cooked potatoes, onion, celery, scallions, and pickled green beans; stir gently.  Coat all the potatoes and veggies without breaking up the potatoes. 
4. Taste for seasoning, add more salt and pepper if needed.
5. Refrigerate, serve cold.

EASY PEASY PEACHY BARBEQUE SAUCE

Makes 1 ½ cups

1          cup       Fresh peaches, pureed.  About 3 peaches; mangoes also work well

½         cup       Barbeque sauce, your favorite

2          tsp        Dijon mustard

4          tsp        Honey

1. Put all the ingredients into a small bowl and mix.
2. Just kidding...there are no more steps, except to enjoy.

• If you don’t have a food processor to puree the peaches; mince the fruit as fine as you can with a knife, and then mash it with a fork.  Put all the ingredients in a bowl and mix. 

This is great served on grilled poultry, pork, meaty fishes, shrimp, or tofu.

                                                  JALAPENO MAYONNAISE

1       cup        Mayonnaise

1/2    cup        Pickled jalapenos,  remove the seeds from the jalapeno, and dice fine.  If you like it quite       spicy, then leave the seeds in. 



1.  Mix the mayonnnaise and jalapenos together in a small bowl.