Guys, it’s cold outside. I mean really, really cold. Hello January!
But just because it’s cold outside does NOT mean salad isn’t worth your time. This salad is very much worth your time. It’s adapted from Gimmie Some Oven because I didn’t have all the ingredients (and I’m taking it easy on grains) to make their Roasted Butternut Squash, Kale and Cranberry Couscous Salad. With just a few tweaks for what I did have on hand and the omission of the couscous, this was a perfect addition to our main course tonight.
……And I can’t wait to have it for lunch tomorrow!
Sweet Potato, Kale and Cranberry Citrus Salad
2 small sweet potatoes, boiled whole until tender, cooled, cubed
4 cups chopped kale leaves
1/3 cup dried cranberries, rehydrated
1/3 cup sliced almonds
2 ounces plain goat cheese, crumbled
easy orange vinaigrette (recipe below)
2 tablespoons apple cider vinegar
2 tablespoons EVOO
2 tablespoons orange juice
pinch of salt and black pepper, to taste
TO MAKE THE SALAD:
Prepare the sweet potatoes. I chose to boil mine whole because it’s just easy to do while I prep everything else. The skin comes off very easy this way too. Once they are fully cooked, set them aside to cool. Peel and cube the flesh. (I could not wait for this step. So I went ahead and prepared them while still warm. Therefore, they fell apart. STILL GOOD!)
In a small bowl, combine cranberries with just enough water to cover the tops. This plumps them up a bit.
Place chopped kale, cranberries (drain the water off them and spoon into the bowl), cooled sweet potatoes, almonds, goat cheese, vinaigrette, and toss to combine.
Serve and enjoy!
TO MAKE THE VINAIGRETTE:
Whisk all ingredients together until combined. Taste, and season with additional salt and pepper if needed.
While I can’t say I do this every week/two-weeks without fail, I usually sit down on Sunday afternoons and peruse my Pinterest boards to inspire my menu planning. Today was a lovely Indian Summer day to do just that. I usually cook 3/4 times per 7 days and sometimes I reinvent leftovers, so here is my Pin-spiration for our bi-weekly menu. I hope it inspires you too!
Indonesian Pork with rice- I have a 4-pack of boneless pork shoulders I picked up from Costco. They are so versatile I really enjoy having them around for a change. I’ll be subbing one for the tenderloin in this recipe. I also do not have mango chutney, but what I do have is a lovely preserve that is Orange, Mango and Apricot (also from Costco). It should be yummy in the crock pot!
Beef Stew with Mashed Potatoes-I’ll be using the crock pot for this recipe too. I’m intrigued by the olives….
Chili with Cornbread-ok, I don’t follow a specific recipe for this. In fact, my chili probably tastes a little different every time I make it. I brown 1-lb of ground turkey breast, dump it in my crock pot with the big cans (28-oz) of diced tomatoes, crushed tomatoes, 1 can of red kidney beans, 1 can of Bushs best chili magic chili starter AND an envelope of generic chili starter/seasonings. Sometimes I add onions, sometimes I add tomato paste, sometimes I toss in other beans/extra beans.
Pork with Peppers-this is PW’s skirt steak recipe but I will be subbing pork and serving it over rice instead of noodles.
Turkey Meatballs-these are nice because I can make a lot of them and if there are leftovers, I’ll freeze them, then put them in my tortellini soup for nights I don’t feel like making dinner.
The obligatory breakfast-for-dinner, ground turkey tacos, random pasta toss together (with tortellini), and various soups will be in the mix too if I need a quick fill in! What have you been pin-spired by lately?
This is one of my most favorite side dishes I’ve found via Pinterest. It gives you that potato casserole taste and feel but it’s squash! So yummy and fallish. Try it!
Spaghetti Squash Au Gratin
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, diced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup light sour cream
½ cup light shredded extra sharp cheddar cheese, divided
Poke the whole squash all over with a sharp knife, then place the squash on a plate and put it in the microwave for 10-12 minutes. Remove the squash from the microwave and cut in half. Scoop out the seeds, then remove the squash from the shell using a fork to scrape the insides. Transfer to a small bowl. (*If you do not own a microwave, you can absolutely bake this in the oven for one hour at 350 degrees. It will take significantly longer so I recommend making it the day before or early in the morning. You can cut the squash in half and bake or bake whole.)
In a small skillet over medium heat, add the butter, onions, red pepper flakes and thyme and cook until the onions are slightly brown in color; remove from heat. Add salt and pepper to taste.
Combine the squash, onions, sour cream and (1/4 cup) half the cheese together and mix well. Transfer the mixture to a baking dish and top with remaining 1/4 cup cheese.
Place into a 375º for 15 – 20 minutes until golden brown on top.
**If you will be serving this to children who do not like heat/spicy foo, omit the red pepper flakes in the dish and put them as a garnish on top of the adults serving of the dish. The red pepper flakes really make the dish!
C’mon,…if you have ever made a red velvet cake from scratch and seen how much red dye is in there, you know it’s a little frightening. But it tastes oh so good! I have done a little research about Red Velvet Cake’s history, why it’s red and to see if all the red dye is necessary; sadly, it is (due to our modern baking products).
But a few times I have come across recipes that use beets as a substitute for all that red dye. I was so curious about this method that I really couldn’t wait for an opportunity to try it out. Wouldn’t you know, my friend JUST had a baby and her favorite cake is red velvet. She eats a mostly plant-based diet, so I knew she wouldn’t mind being my guinea pig in an effort to rid her of Red Dye #40. Thanks Ashley!
Ingredients: 1 can fancy beets in juices, pureed 1 Cup coconut cream 1/3 Cup coconut oil (melted) 1 & 1/4 Cup granulated sugar 1 & 1/2 tsp vanilla extract 2 & 1/4 Cup AP flour (unbleached) 1/4 tsp salt 2 & 1/2 Tbsp Natural Cocoa Powder (NOT Dutch Processed) 1 & 1/2 tsp baking powder
1)Preheat oven to 350 degrees Fahrenheit; grease 2, 9″-round cake pans. **I use Baker’s Joy. It is a non-stick spray with flour in it and it seems to do an even better job than greasing and flouring the pans separately.
2) Puree beets IN their juices and combine with coconut oil (melted), sugar, vanilla and coconut milk until well incorporated. Set aside.
3) In a bowl, mix together flour, cocoa, salt and baking powder.
4) Alternately whisk wet ingredients into the dry ingredients until well incorporated.
5) Pour batter evenly into pans. I like to tap mine on the counter one time before I place them in the oven. Bake for 25-30 minutes (test for doneness). Allow to cool and frost!
While the traditional frosting for a Red Velvet cake is a roux-based, cooked variety called “Ermine Frosting”, my friend prefers Cream Cheese Frosting. So here is the Cream Cheese Frosting and a link to the Ermine.
1) Beat together cream cheese and butter until smooth
2) Stir in confectioners sugar, then beat on high for 2 minutes. Add vanilla and stir again until well incorporated.
3) Frost and enjoy!
Notes on this cake:
Q: Does the cake taste like beets?
A: There is definitely a beet taste in this cake. It is NOT overpowering and some will completely miss it, never taking notice. Some will swear they can really taste it. I personally think that the earthy-ness of the beets combined with the cocoa make the cake simply lovely and balanced. The coconut milk and the coconut oil do help to curb that beetiness as well. I would say think of the exchange much like you would if you utilized applesauce in place of eggs in another recipe. The flavor is there but not overpoweringly so. Also, the original recipe had a tartness to it due to the buttermilk. I personally felt that I could taste a tang and I like that. Again, not overpowering, but just right.
Q: Is this cake really red?
A: No, it is not going to be that big bottle of fake red dye crimson red. You can see from my pictures what the coloring is like-sort of a rusty, iron-oxide color. That should be what your cake looks like. A lovely pinkish-brown. If you mess with the ingredients or their amounts, you may very likely get different coloring.
Q:There are no eggs in this cake?
A: Correct, there are no eggs in this cake. The coconut oil and the baking powder give the cake a lovely amount of lift. See photos.
I found this post on Pinterest for a Chocolate Pudding made with only avocado, bananas and cocoa. What??? I realized pretty quickly that I already had everything I needed on hand to make this. So, why not try it out? I whipped it up in less than 5 minutes, added a drizzle of honey just to help it out a little, and then whipped it in the mixer just to fluff it up and really get all the chunks out.
I handed the chilled cups to my 3 kids (9, 5, & 2) after dinner a few hours later. Only one of my three took a bite and looked at me suspiciously. The others devoured it. And the one who asked me what was in it still ate it when I divulged my secret to him. I was really sold when the child of mine who is the least likely to try new things asked me the next night if there was any more “pudding” to eat.
All I’m saying is, what have you got to lose?
Not. A. Thing.
It’s seriously good.
Sneaky Chocolate Pudding:
2 bananas (I used some “just right” bright yellow/no spot fruit because I didn’t want the banana flavor to overpower the taste)
Banana bread can be so tricky (in my opinion). There are a million recipes out there and it seldom fails that I forget what recipe I liked best (or least) the last time I made it.
Spiced Banana Muffins with Pumpkin and Coriander (and a cinnamon sugar topping!)
But this recipe….oh my lanta is it a winner! I know these “look” ugly but, they taste out of this world! I made these muffins and they were gone in 3 days flat. I had very little guilt about them too as the ingredients are healthy and the sugar fairly low. (Though I’m going to experiment and lower it even more!)
Sift together the flour, salt, baking soda, sugar, allspice and nutmeg.
In a separate bowl, beat together the bananas, vanilla, milk, egg and coconut oil until well incorporated.
Add the dry to the wet and mix until it just comes together, try not to over mix the batter.
Fill your lined muffin cups 2/3 full with the batter (1/4 cup). Top with a cinnamon sugar mixture before baking to add a delicious crunch to the top of the muffins. Bake for 22-25 minutes. Remove from the tin and cool on a rack.
My family ate these warm out of the oven with some fresh salted butter (which immediately melted) and we all swooned over how delicious all the flavors were together! Enjoy these tasty babies!
I wanted to try a little switch up on these muffins just for fun, so here is the “Less Sugar Pumpkin and Coriander” version!
1 1/2 Cups Whole Wheat Flour
1/4 Cup Dark Brown Sugar
1/4 Cup honey
1 1/2 Teaspoons Baking Soda
1/4 Teaspoon Salt
6 Tablespoons Coconut Oil (or butter)
1/4 Cup Milk
2 Bananas, Mashed well
1/2 Cup pumpkin puree (NOT pumpkin pie filling)
1/4 Teaspoon Nutmeg
1/4 Teaspoon Allspice
1/4 Teaspoon Coriander
1 Teaspoon Vanilla
Same gig as above and remember to top with a sprinkle of cinnamon and sugar!
You know that summer staple at many St. Louis barbecues? The broccoli salad with sunflower seeds, grapes, red onion, bacon and mayo? It’s good yeah, but what if I told you I found one even better and better for you?
Last summer I actually winged my own version of that salad by making a vinaigrette for the dressing. I’m trying to cut calories and that mayo based stuff just isn’t flying. Enter in this salad from Six Sisters Stuff. Oh my lanta! It’s so good! It’s got this tremendous bite to it thanks to the key ingredient; raw unfiltered apple cider vinegar.
If you have never purchased this stuff, it will revolutionize your recipes. It has amazing flavor!
I tweaked the recipe a bit for what I had on hand and what sounded good to me. So here it is! Try it at your next summer gathering and tell me people don’t beg for the recipe.
Healthy Broccoli Salad
2 tablespoons of honey (my change!)
1/2 cup dried cranberries
6 tablespoons raw,unfiltered apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon EVOO
1/2 teaspoon fresh ground black pepper
1 dash salt
2 heads of fresh broccoli, coarsley chopped
3 apples, chopped
1/4 cup pecans Directions:
In large bowl, whisk together sugar through salt. Add broccoli, toss well. Add apples and onion, toss again.
Cover, chill at least 2 hours (It is my favorite when it sits overnight)
P.S. I have been eating this for lunch lately! I put the recipe into my fitness pal figuring 8 servings per recipe. It is 92 calories!