bean salad

my friend, rebecca, made this salad for us over the summer and i loved it.  i forgot to ask her for the recipe but i improvised my version from a recipe i found at allrecipes.com and i am super happy with the result.  this salad is packed with protein and makes a great side dish, main course, or snack...

ingredients/supplies:
-5 tablespoons of red wine vinegar
-3 tablespoons of grapeseed oil
-1/3 cup fresh cilantro
-2 limes
-1 teaspoon agave (or sugar)
-1 small red onion
-4 green onions
-1 or 2 jalapenos
-1 pound shelled edamame (i used frozen and it was 1 package)
-3 cups frozen corn (again, i used frozen for ease- 2 packages)
-2 handfuls of cherry or grape tomatoes
-salt to taste
-15 ounces of black beans (1 can if you are using canned)
-measuring cups and spoons, a strainer, a large mixing bowl, a large spoon, a knife and a cutting board

prepping/chopping/mixing:
prep:
-thaw the edamame and corn (i just left it out for 2 hours and it thawed but if you want to speed up the process, just throw them in a pot of barely salted boiling water for about 3 minutes and strain...be sure to cool them after)
-drain, rinse, and strain the beans
-wash and dry the jalapeno and green onion

chopping:
-chop the onions (green and red), jalapenos (i diced mine without the seeds or veins), and half or quarter the tomatoes

-chop the cilantro at the last minute, right before adding to the dressing mixture explained below

mix:
-in a small bowl mix the 5 tablespoons of red wine vinegar, 3 tablespoons of grapeseed oil, the juice of 2 limes, 1 teaspoon of agave, and a pinch of salt
-add the red onions, green onions, jalapenos, and cilantro to the dressing

-in a large bowl mix the corn and the edamame and pour the dressing over and mix

-add the black beans and the tomatoes give a careful, final mix so that tomatoes and beans do not fall apart

-salt to taste

it is good right when you make it but it is excellent after chillin in the frig overnight...

enjoy!

happy father's day

i have been a silent blogger for over a month...wow...time flies.

i have been so busy with my husband's and i's latest creation..the best thing we have ever made...happy father's day to all the amazing dads!!

i hope everyone has an amazing dad filled day.

enjoy!

sunday night tv: the killing

i cannot wait for this new amc show and to see my friend eric in it!  it premieres this sunday, april 3rd, and i am thinking that i will make some popcorn to enjoy while we watch...maybe something spicy and sweet....i will post the recipe when i decide...so excited for sunday night!

kale chips

i love french fries, salt and vinegar potato chips, popcorn...you get the idea.  i had to find some healthy way to satisfy these unhealthy loves of mine.  my friend travis suggested that i try making kale chips...thank god for friends and their suggestions because these are a perfect solution to my savory, salty, crunchy urges...

ingredients/supplies:
-1 bunch of organic kale
-2 tablespoons of extra virgin olive oil
-1 tablespoon of red wine vinegar
-1/4 teaspoon of garlic powder
-1/4 teaspoon of onion powder
-1 teaspoon of crushed red pepper
-1/4 teaspoon of kosher salt
-2 cookie sheets, a cutting board, a knife, a whisk, and a mixing bowl

prepping/chopping/mixing/cooking:

prepping:
-pre-heat oven to 200 degrees and place oven racks in the highest 2 positions
-wash and dry the kale
-measure the olive oil, vinegar, onion powder, garlic powder, red pepper, and salt and place in a large mixing bowl

chopping:
-chop kale into 1-2 inch slices discarding the non-leafy stem (no need to destem the kale this time)

mixing:
-whisk the olive oil, vinegar, onion powder, garlic powder, red pepper, and salt in a large mixing bowl (you may want to salt to taste here but you can always add salt at the end)
-lightly toss the kale in the dressing (you want a light coat - there will be and should be dressing left in the bowl after you toss the kale)

cooking:
-place kale on the cookie sheets in a single layer
-place cookie sheets in the pre-heated oven on the highest levels for about 40-50 mins or until the kale is potato chip crispy
-check on the kale after about 35 mins and see if you need to swap the tray positions as the highest level will cook a bit faster

i added a pinch of fleur de sel after the chips were cooked before i served them....

if you don't care for vinegar...mix it up and add your own favorite chip flavoring.  you could simply dress the kale with salt and olive oil...maybe add some parmeasan...

cooking the kale at this low temp is great for keeping more of the nutritional integrity of the kale so even though this recipe may take a bit longer than most other kale chip recipes that suggest a hotter oven temp...you will end up with a less likely to burn and healthier chip...

enjoy!

fish tacos with guacamole sauce

when family comes to dinner...i like to make things that are family style, super simple, and fresh tasting.  these tacos are so simple that it is as easy as slicing some veggies, sauteing some fish with a salt and lime, and heating corn tortillas.  an added homemade sauce makes it seem a little more gourmet and really ties it all together.  everyone can serve themselves and create a delicious taco with the toppings they desire....i love this recipe because everything can be prepped and ready and you will just have to heat the tortillas and cook the fish (which takes less than 10 mins) when the guests arrive....

ingredients/supplies (serves 6--about 2 tacos for each person):
2.5 pounds of light white fish (i like using wild caught sole)
1 small green cabbage
1 red onion
6 limes
1 bunch of cilantro
1 box of organic baby heirloom or cherry tomatoes
2 jalapenos
3 large avocados
6 ounces of plain goat yogurt (you can use plain yogurt if you are opposed to goat)
1/4 teaspoon of cayenne pepper
salt to taste
corn tortillas
a knife, a cutting board, a flat saute pan, a cookie sheet, a small cuisinart or blender, and a mandolin (if you have one)

prepping/chopping/cooking:

prep:
-sprinkle salt and squeeze 1 lime over fish and set aside
-heat oven to 350
-set saute pan on stove
-wash veggies

chop:
-slice red onion for taco topping
-slice cabbage for taco topping
-de-vein, de-seed, and dice jalapeno for taco topping
-slice tomato for taco topping
-slice 4 limes into squeezable wedges to serve with tacos
-slice 2 avacados for taco toppings
-rip the leaves off the cilantro for taco toppings
(i use a mandolin slice the red onion and the green cabbage finely...this kitchen tool is considered one of the most dangerous so be careful when using it...if you don't have a mandolin...just slice as finely as possible)
-cut 1 avocado and set aside for sauce
-slice 2 limes and set side for sauce

cooking:
-avocado sauce: put 1 avocado, 4 ounces of yogurt, squeeze 2 limes, 1/2 teaspoon of salt, and 1/4 teaspoon of cayenne pepper in a blender or small cuisinart and blend until smooth...add more cayenne and salt to taste
-place corn tortillas on a cookie sheets and heat in oven
-heat pan on medium high with a tablespoon of olive oil
-saute fish in pan- flipping only once (about 3-4 mins or less per side)

place fish on a platter and place all toppings on a separate platter...serve with warm tortillas.  you can even pick up your favorite salsa from a restaurant (my friend ali taught me that...such an easy way to have your favorite restaurant flavors at home) and serve it as an additional side for the tacos or with chips...

enjoy!

my last supper

my cousin yael gave me this beautiful book, my last supper, for my birthday a few years ago and i love it.  anyone who loves food and great chefs would adore this book...in the back of the book, 50 amazing chefs supply their favorite recipes.  my favorite is thomas keller's roast chicken.  it is everything that i love: easy, simple, and delicious.....

kale

kale is something that i have been trying to master for a while....the flavors were there every time I cooked it but i could not get the texture right.  my friend travis taught me a trick and it never fails to get the texture exactly perfect...

ingredients/supplies:
-1 bunch of organic kale (this serves two people as a side dish. if making for 1, make 1/2 bunch)
-1 shallot (if you are a garlic lover, substitute 1-2 cloves of garlic for the shallot)
-1 teaspoon of crushed red pepper (if you like spicy food, use 2 teaspoons)
-1 tablespoon of olive oil
-salt to taste
-2 dashes of red wine vinegar (optional)
-a knife, cutting board, colander, saute pan with a lid, and spatula

prepping/chopping/cooking:

prepping:
-remove the thick middle stem of the kale
(this is easy to do by holding onto the bottom of the stem and sliding your fingers along either side of the stem.  the leafy greens easily separates from the stem and rips into small pieces in the process so no additional chopping is needed)
-place leafy greens in a colander and rinse throughly.  leave excess water on kale - do not dry
(this is the trick travis taught me.  the excess water is needed for the kale to soften properly while cooking)
-place saute pan on stove

chopping:
-chop shallot or garlic into even slices (shallot is pictured)

cooking:
-heat pan on medium heat
-add olive oil to heated pan
-add shallot (or garlic)
-add red pepper flakes
-saute shallot (or garlic) and the red pepper in olive oil until the shallot is just starting to turn translucent (or the garlic just starts to turn a bit yellowish)
-add kale and saute evenly coating the kale with the oil, red pepper, and shallot (or garlic)
-add 2 pinches of salt (or salt to taste)
-once the kale is bright green (probably about 6 mins of sauteing), lower the heat low and cover for about 10 - 12 mins (make sure to stir  and check on it while it is steaming as it may take less time to soften depending on your stove)
-once the heat is off and the kale is ready, i like to stir in a dash or 2 of red wine vinegar before serving (this optional and is totally a taste preference)

kale is really yummy served as a side with quinoa or potatoes or a sweet veggie like roasted yams...it is also great in the morning with a fried egg.

if you like your greens a bit sweet (a lot of people from the south do), you can add 1-2 teaspoons of maple syrup to the kale at the end instead of the vinegar....i did this by accident one time...it is was pretty delicious.

enjoy!