My father likes to say that when things are touted as “health” food it’s because “it tastes so bad that people will only eat it if you tell them it’s good for them.” And while I laugh a bit about that – I think that’s pretty fair because in a race between kale and brownies, you bet your butt I’ll be choosing brownies nearly every time. Well, that is until now since I’ve discovered that this bright citrusy kale carrot salad is amazingly easy to prep and eat and it’s all kinds of yummy.
I read a while back that there is a divide amongst the kale aficionados about how kale should be consumed… whether it should be eaten raw or cooked. Personally, I find that raw kale is a a bit difficult on my stomach, so I blanch it quickly here. However, if you feel strongly for raw kale, please feel free to skip the blanching step. I also included a giant pile of ribboned carrots, because my father loves (I mean… LOVES) carrots. And since I had to convince him to partake in a kale salad, when he is a solidly “anti-kale” camper… I knew I had to include carrots. Which brings me to my next little story (before I get into the recipe). I have read and followed David Lebovitz’s namesake blog about food for as long as I can remember… so when it came to thinking about dressing carrots for a salad, I immediately referred myself to his post on how the French enjoy carrot salad and dressed my entire carroty kale salad in a likewise light and fresh way.
So… without any further asides, here is how I prepared my salad.
Bright Orange Kale Carrot Ribbon Salad (Kaprise Kitchen’s take on kale salad, with a little influence from David Lebovitz)
One bunch of dinosaur kale, thoroughly washed
4 large carrots
2 cara cara oranges (or whatever other sweet citrus you can get your hands on)
1/4 cup of roasted almonds, coarsely chopped
1 ripe avocado, sliced
1/2 of a fuji apple, chopped
salt/pepper to taste
1 tablespoon of good quality olive oil (less if you like)
1 tablespoon of hemp seed
1 tablespoon of chia seed
After thoroughly scrubbing the debris out of your kale, cut it into thin ribbons, discarding the fibrous stalks where they are too tough (My sister loves the crunchiness, so if you do as well, please feel free to keep them!)
In a pot of boiling water, gently toss the kale in and stir until the kale is just cooked. About 20-30 seconds. Immediately drain the kale and let it cool while you prepare the rest of the ingredients (Again, if you like raw kale, feel free to skip the first two steps)
Ribbon the carrots – you can use a julienne slicer, box grater, or any method you prefer. I use a vegetable peeler to get thin, long ribbons of carrots – which I prefer to other methods… but again – please choose a method you like most. Set aside the ribbons
Over a large bowl, supreme the cara cara oranges and squeeze the membrane and peel to extract the remaining juice into the large bowl. Set the orange segments aside. Alternatively you can use clementine segments instead of going through the mildly tedious process of segmenting your citrus… and to have enough citrus flavor, squeeze one fruit into the bowl (or a splash of juice will do)
Peel and slice the apple and avocado into chunks/slices, tossing with the orange juices to prevent browning.
Toss the drained kale and ribboned carrots with the orange juice dressed apple and avocado.
Drizzle a little olive oil, salt, and pepper to taste.
Top your salad with a healthy sprinkle of hemp and chia seed, and of course, my favorite, roasted almonds.
ENJOY! (I’ve nestled a little cheese turnover in the salad here, and I’ll post a recipe on that soon!)
How do YOU eat your vegetables? Do you eat your kale raw or cooked????
I’ve been sick the last couple of days, the kind where you are just plain passed out on the couch and drooling. So when I finally managed to peel my tired and sick body off the couch, I wanted something hot and delicious. Luckily, I had a container filled with roasted mushrooms and some spare artichoke quarters languishing in a jar… so I thought… SOUP! Since I was fuzzy from sleeping 2 days straight, I put on some good music and chopped methodically while I simmered up this soup. Turns out, this is just what I needed.
Mushroom and Artichoke Soup (A little bit of this and that from the Kaprise Kitchen)
2 cups of roasted mushrooms (I made mine like this), finely chopped
1/2 cup of canned artichokes (the ones I had are marinated in oil and Italian spices, but plain should be just fine), finely chopped
1 medium sized yellow onion, finely diced
4 cloves of garlic, smashed and finely chopped
2 tablespoons of butter
2 tablespoons of olive oil
salt and pepper
pinch of cumin, paprika, and whatever other spices you want!
1 cup of water
If you haven’t already, finely chop all of the ingredients.
In a pot, heat the butter and olive oil
Gently stir in the onion, cooking until translucent and sweet. Add the garlic and cook for a few minutes.
Stir in the mushrooms and artichokes.
Add 1 cup of water and bring to a simmer
Easy Peasy! This is easily made vegetarian by just using olive oil…. I ate mine with some seared scallops, but you can add or leave out protein as you see fit!
I hope you are all staying warm! It’s been freezing out here, and much to my dismay, my dog LOVES being outside in the snow and ice.
Do you say ice pop or popsicle? The area I grew up in has some quirky vernacular, or so I’m told. When I first moved to Baltimore, someone told me that I spoke funny. Haha.
Anyway. I’ve been looking at ice pop recipes all over the internet and really getting into them, but when I saw Joy’s gorgeous Roasted Strawberry Popsicles I immediately got my butt in gear to make them. I didn’t have a popsicle mold, so I spent the better part of the morning hunting one down. The one I found at the craft store was hideous, but I found this adorable one at Marshall’s. It was 2xs more expensive… but you know, I have little control over my food-related impulses. Very little.
Today… Today I was ravenous… After my run, I demolished an entire tray of sliced carrots and hummus. Then I ate a cheeseburger. Then I spent three hours thinking about how I was SO hungry. Clearly, my body was telling me to eat something! But then I got super, uber fixated on cheesy pasta. So. I made it.
The first time I had baked ziti was at my friend Deirdre’s house. Her mom asked me to come over to play, and I was SO excited. I shouldn’t have been so excited, the minute I arrived Deirdre and I were planted firmly at the kitchen table and told to work on Algebra together while Deirdre’s mother whipped up dinner. Despite being forced to do homework on my “play” date, I was thrilled because Deirdre’s mother made us this thing called “baked ziti.” I distinctly remember wolfing down more than my fair share. It was hot, cheesey, and absolutely amazing. I loved it.
I made baked ziti for years, and it has always been one of my favorites. I made it for my 16th birthday celebration, but I can’t remember having made it since (… seriously?!). Anyway, I read a couple recipes on my phone before running through the grocery and grabbing the ingredients. From start to finish it took me about an hour and 15 minutes, but it was an active 1 hour and 15 minutes. Either way, baked ziti is always worth the elbow grease!
Kaprise Kitchen’s So-Hungry-I-Can’t-Focus-On-Anything-But-Food Ziti (inspired by several different recipes online, and Deirdre’s mom)
28 oz can of whole tomatoes (you may choose to use more tomatoes if you like to keep extra sauce for rainy days. I did!!!)
1 bunch of basil
1 bunch of parsley
1 bay leaf
2 tablespoons of chopped garlic
1 yellow onion, minced
2 tablespoons of olive oil
1 pound of uncooked pasta
15 oz of full fat ricotta cheese
12 to 16 oz of full fat mozzarella, shredded (also. seriously. NEVER buy that preshredded stuff. It’s bad. VERY bad)
If your oven takes 10000000 years to preheat, now is the time to fire up that babd boy. 375 degrees F.
In a large pot, bring a large quantity (enough for 1 pound of pasta) to boil. Salt lightly.
In another large pot, heat olive oil over medium heat
Mince the onion (really more of a petit dice) and add to the olive oil.
While your onion is softening, peel and smash about 3-4 cloves of garlic. Chop finely and add to onions. Continue to cook gently, be sure not to let the garlic or onion brown. You just want them to be nice and translucent.
Add tomatoes to the garlic/onion. Break apart the whole tomatoes with a fork. Continue on medium/high heat
While your tomato mixture is heating up, your water should boil. Add your pasta and cook for 2 minutes less than al dente. Set a timer so you don’t forget!
As your tomatoes heat, finely chop your fresh basil and parsley. I added a very generous 1/4 cup of chopped herbs, but feel free to adjust based on your preferences.
Add the herbs to the tomatoes, cover and bring the tomato sauce to a boil. I don’t like to cook the heck out of the sauce, so just as it gets to a boil, I turn the heat off.
Now… your pasta timer should have beeped, so drain your pasta in a colander. Shake the excess water from the pasta and return to the pot.
In the pot, add the ricotta cheese and 1/2 of the shredded mozzarella (I added some more chopped herbs too) and 1/2 of the tomato sauce. Stir until the noodles are evenly coated.
Spread your pasta into a large casserole dish (or two separate ones like I did). Dot the top of the pasta with the remaining tomato sauce. Sprinkle with the remaining mozzarella.
Pop into the over for 20 minutes, or until the cheese has bubbled a bit.
Leftovers keep well for up to 4 days in a tightly sealed container. When reheating, add a little extra tomato sauce to the pan/plate/whatever to help the pasta perk up a bit.
I would have taken pictures, but I was so busy burning my tongue and wolfing this down that I didn’t. Also. Baked ziti photographs pretty terribly, so I doubt you’re missing much.
After eating soup and soft hot foods to help kill my cold, I was really craving something fresh, crispy, and refreshing. This salad satisfied my craving, and the remaining leaves of lettuce have been quickly gobbled up with zesty dressing. Since this isn’t much of a recipe, I’ll leave you with a list of the ingredients and a couple pretty pictures of my salad
I went to Thailand last year, and for someone who had not really appreciated Thai food, I came back with an extremely healthy appetite for Thai food. Unfortunately, New York is not a bustling metropolis that contains much Thai food (please correct me if I’m wrong! I haven’t been able to find anywhere to remotely resembles delicious Thai food!).
My sister introduced this recipe to me a year ago, and it has been on steady rotation in my cooking repertoire. The recipe is simple and the result is a stunningly delicious rendition of Pad Thai. You can find the complete recipe at Health-Bent, an extremely well written and thought out Paleo blog with gorgeous pictures and recipes. Health-Bent’s Paleo Pad Thai.
Here are some pictures from my latest run at Paleo Pad Thai.
I normally make a double batch and store it in the refrigerator in 1 serving portions. I just grab a container at a time and toss it with some grilled shrimp or chicken over high heat and eat! Quick and delicious way to get your protein and vegetables in one delicious bowl!
Oh… and in case you find yourself in Bangkok? This is the Pad Thai I am raving about! It is seriously amazing.
You can find this Pad Thai in Bangkok at Pad Thai Thip Samai (aka Pad Thai Pra-Too Pee). Located at Khaosarn Road. Here is the address and website: 313 Mahachai Road, Phra Nakorn (http://www.thipsamai.com/)
I don’t really like the idea of pea soup. I find it is always a bit too creamy or sweet or weird. Anyway, it was raining yesterday and I felt like soup. I was going to make chicken-something-something soup with some leftover chicken I had in the freezer, but then I found two bags of sad little peas and immediately changed my mind.
This soup isn’t pretty… but it sure beats the hell out of those weird pea soup recipes you see. It’s chunky, spicy and just delicious.
Spice Pea Stew (Kaprise Kitchen Original)
3 cups of frozen peas, rinsed under cold water
1 medium onion, diced
1 cup of chopped beet greens (you can use spinach, kale, or any other green you would like)
3 stalks of celery, diced
1 teaspoon of cumin
1 teaspoon of paprika
1/2 teaspoon of spicy pepper flakes
3 tablespoons of butter (or olive oil)
1 teaspoon of salt
1 teaspoon of cracked black pepper
In a heavy bottomed pan, melt butter over medium heat
Saute onions until soft and translucent
Add beet greens and continue to saute over medium heat until soft
Add in celery and peas
Smoosh (hehe… smush? squish?) the peas with the back of a ladle. I squish about 1/2 so that there is texture to my stew (Alternatively, you could blend 1/2 of the mixture with an immersion blender or other device for a smoother texture).
Add all of the spices (you may want to add in increments so that you can adjust accordingly). Taste, and adjust the seasonings as needed.
Just cover the vegetables in filtered water, cover and bring to a boil
This past weekend, I went to a sushi place with a friend where you fill out one of those little paper sheets… I bubbled the wrong one and I didn’t get to eat what I wanted! Which concerns me because I really wanted a cucumber roll and because I just finished a bubble-in bar exam…
Regardless, I had vegetable rolls on the brain so I whipped these up. I had a stroke of genius when I saw the bright red poaching liquid, and steeped my rice paper in the colored water to get these beautiful hot pink wrapped summer rolls. I experimented by brushing them wrappers with the poaching liquid instead of steeping them. The difference is the intensity of the color of the wrapper. If you prefer the darker wrapper, steep the wrappers.
I imagine that making these in all sorts of different colors for a themed party would be fun, or perhaps if you have children making these brightly colored rolls together might encourage them to consume more vegetables.
Party, children, or not… these are delicious and packed with fresh vegetables to get you ramped up for the spring!
Hot Pink Vegetable Summer Rolls (Kaprise Kitchen)
1 pound of beets
4 kirby cucumbers
1 bunch of cilantro
1 bunch of mint
1/2 pound of mung bean sprouts
rice paper wrappers
Wash, peel, and quarter the beets. In a saucepan, cover the beets with water and boil with a pinch of salt for 30 minutes, or until tender.
While your beets boil, wash all of your vegetables and let them drain on a paper towel covered baking sheet (or clean dish towel, if you are more environmentally friendly than I).
Cut the cucumber and carrots into batonnets
Once the beets have been boiled and cooled a bit, also cut those into batonnets, reserving the boiling liquid.
In a large bowl, pour the warm beet liquid (or simply warm water for non-colored summer rolls). Make sure your water isn’t too hot or the wrappers will get too soft and rip.
Gently dip the wrappers into the water, making sure to coat both sides with the water. The wrapper should absorb some water, but still be firm. The wrapper will continue to absorb water as you work, and soften. Remember, you can always dab a little more water if your wrapper is too sticky or too firm.
Place the wrapper on a cutting board (or smooth surface), add filling, roll… and enjoy!!
This is a tart of sorts… it’s a pie? I don’t know what I should call it, but I needed something to help me procrastinate my little heart out. I’m having the worst time focusing on finals this year. I’m good at waking up, but the only thing getting me out of bed is dehydration this semester. This is the first semester I have been single since starting law school, so I have been getting more work done (no pesky boys clamoring for my time), but I’ve also been distracted. I’m thinking about running and getting back into top running form. I’m thinking about where to jet off too… I just want to be on the move.
This morning, my neighbor invited me to run with her running group. I went along and it was phenomenal. I ran 10 miles with the group, paced at about 9:30/mile. It was wonderful. I was back in my apartment by 9:00am. But, the only thing I have been having problems with is splitting headaches after my long runs. I don’t know if anyone else has this problem… but about an hour after finishing a longer (more than 7 miles) run, I’m sitting with my head in my hands with a horrible headache. So instead of hitting the library as planned, I was zoinked out on my bed sleeping off my headache. Maybe it’s the water. Or maybe, like my neighbor suggested, it’s because I run without water and without any nutrition. I just go. Hmm.
This tart is super easy. Five ingredients, thirty minutes, and delicious. You can use any variation of vegetables. I imagine it’s delicious with some squash, maybe thin eggplant slices? Or even tomatoes. Or potatoes… the possibilities are endless.
Easy Peasy Zucchini and Feta Squares (the result of Kaprise Kitchen procrastination)
1 zucchini, thinly sliced. If you have a mandoline (I do not) this would be supremely easy
1 small onion, thinly sliced
8-10 sheets of phyllo dough (I used 8 out of a package, but feel free to use whatever thickness or variation)
4 oz of feta cheese, crumbled finely
3 tablespoons of butter, melted
Place the phyllo dough on a cookie sheet, brushing the bottom of the first sheet with butter, and brushing alternating layers lightly with butter.
Spread crumbled feta cheese once inch from the sides of the phyllo dough.
Arrange the zucchini and onion slices on top of the feta cheese
Fold the sides of the dough up to cover a little bit of the zucchini and onion.
Brush with butter
Bake at 350 degrees for 20 minutes, or until golden brown
When I was a kid, my mother kept a garden. We grew cherry tomatoes, green beans, zucchini, and a bunch of other vegetables. And even though I was a picky kid, I would run out the door and stand amongst all of the plants and pick the vegetables off the stems to my hearts content. (I’ve always had a thing for picking vegetables and fruit… I like it!). I would eat the cherry tomatoes by the handful, smelling their wonderful green smell. I loved the green beans raw, and would often eat them all before I even got to the kitchen. The zucchini was something I couldn’t just munch on standing in the garden, but I loved it all the same. My mother would slice the zucchini into thin strips and fry them ever so lightly so that you could have these amazing and crunchy fritters. She made zucchini bread and this amazing Korean side dish (I have to ask her about that…), and all sorts of things with zucchini.
Anyway, in a fit of nostalgia, I made these zucchini fritters with a friend and devoured them for dinner. I serve them with just a bit of soy sauce and vinegar. A small caveat – these are not nearly as delicious as the ones my mother made for me as a kid… I just don’t know what she did to make them so yummy!
Zucchini Fritters (Kaprise Kitchen style… Mom – I need you to teach me how to make them like yours!)
2 medium sized zucchini, julienne
1 medium sized yellow onion, sliced thinly
2 eggs, beaten lightly
1/2 cup of sifted flour
1/2 cup of corn (thawed, if you use frozen like me)
1/2 teaspoon of salt
1/2 teaspoon of pepper
In a large bowl, mix the egg and flour until a batter forms.
Toss the remaining ingredients in the batter until lightly coated. (Or, you can just do what I did, and stir it all together)
In a skillet, heat about 1/4 cup of canola oil until it shimmers (I promise, once I get one of those thermometers I’ll give you more accurate temperatures!)
Drop tablespoons of batter into the oil and fry for 3-4 minutes per side, until the center of the patties are cooked through.
I squish mine down just a bit so they are more like pancakes, and obviously fry them just a teensie bit longer so they are crunchy!