Steak, Kale and Olive Salad

If this salad doesn't make you love or at least learn to tolerate kale there is no hope for you.

Kale and I aren't best friends but we visit on special occasions. Those special occasions being thick filling soups in the middle of winter. We get along pretty well as long as kale doesn't draw too much attention to itself which unfortunately it usually does. I totally understand why most people never invite it to their parties, kale is a bitter creature on a good day and an evening killer on bad ones.

This salad changed all that. The only reason I made it was kale came in the latest CSA box and there was steak in it so even if the kale was a failure there was still the yummy steak for dinner. I figured it was a win win type situation. But even as I wilted the big juicy organic kale leaves I was still hesitant about how much I was going to like this dinner. I was rushing to make it and take it in tupperware to my second job of the day, if I didn't like it I would be stuck at a coffee ship with nothing but scones to munch on.

Fortunately all the worry was for naught. Steak, vinegar, and salty olives turned the kale into a very delicious unassuming salad green. I wouldn't have even known it was a bitter green if I hadn't of chopped it up myself. This salad might not look like much but it's great and filling and not at all like any other kale dish I've ever dutifully forced myself to work my way through. The only way it would have been better is if I had decent sherry vinegar. Time to visit my friend at the fancy vinegar store on my next day off.

Steak, Kale and Olive Salad

1 pound steak, whatever cut floats your boat
1 bunch kale, thinly chopped
1 handful black olives, the saltier the better

equal portions olive oil and sherry vinegar


Season steak with salt and pepper then sear in in a nice sized pan to the level of doneness you prefer. Remove from pan to let cool a bit before slicing into bite sized pieces.

Put kale in pan with steak drippings and cook just until wilted. Remove pan from heat and toss in olives and sliced steak.

Whisk together oil and vinegar then pour over salad and toss.

Recipe from Mark Bittman in the New York Times.

Chicken Thighs With Peaches and Basil

Just like everyone else who reads the New York Times I felt strangely compelled to make this dish. I had rock hard peaches and a seemingly endless cache of basil from our CSA so I guess it was only natural. And unlike so many over hyped foodie trends this one actually lived up to the build up. The friend I was cooking for took one bite and was speechless, which is always a good sign.

This is another super simple very yummy meal that is like eating summer. I'm planning on making it again tonight I loved it so much, this time doing it on the stove top to save us from the dreaded heat leaching from the oven into our already August humid kitchen. It's that good, especially with random CSA veggies as a side. What made it even more enjoyable was not having an open bottle of wine or any cooking sherry, I substituted in a wee bit of brandy which made for extremely decadent slightly boozy peaches. It was dinner and dessert in one bite.

I now know what will be happening to all the fruit in my kitchen that refuses to ripen. It will be meeting the same tasty tasty fate as these peaches. Oh, darn.

Chicken Thighs With Peaches and Basil

1/ 2 pound hard peaches (about 2 or 3 medium)
1 pound chicken thighs, cut in 1 inch thick strips
2 tablespoons oil
2 tablespoons dry sherry
2 tablespoons chopped fresh basil
2 cloves garlic, minced
1 inch long piece ginger, grated


Preheat oven to 400 degrees.

Halve peaches, remove pits, slice fruit 1/ 2 inch thick.

In a 9 by 13 inch pan toss all ingredients except 1 tablespoon of the basil. Roast until the meat is cooked through and peaches soft, about 20 minutes.

Garnish with remaining basil.

Original recipe from Melissa Clark in the New York Times.

Quinoa Oatmeal

The first time I cooked with quinoa I was shocked that something so tiny, with the consistency of sand and the tendency to find its way into every nook and cranny of the kitchen could be so tasty. It's an interesting little grain well suited in both sweet and savory dishes. For people cutting back on carbs its also a great whole grain substitute for in recipes that call for things like white rice or couscous. And I'd be lying if I didn't mention that half the reason I've been so keen in it lately is that it's really fun to say.

Quinoa has also helped me solve one of my biggest complaints on this diet: boring breakfast. I can only do the whole grain cereal or whole grain bread with low fat yogurt and fruit so many times before I'm tempted to trade meals with the dog. Enter quinoa oatmeal. Fulling and versatile. I make a big batch at the beginning of the week and eat off it whenever I'm in the mood. It's good hot or cold. Sweetened with fruit and agave nectar or salty and crunchy with cashews.

Technically this recipe only works for the maintenance stage of the diet but it would be just as good without the dried fruit, perhaps adding in some other spices to give it a kick instead. I've also started making it with half milk and half water for the liquids as the full milk makes it a little too porridge like for me in the summer. You can do whatever you want to the quinoa to make it suit your tastes but you'll want a little sweetness and some flavor added in or it can be a bit too bitter.

Quinoa Oatmeal

1 cup quinoa
2 cups milk

1/3 cup dried fruit
1 teaspoon cinnamon
1 tablespoon agave nectar

Place quinoa in a sieve and rinse well under cold water. Tip the quinoa into a saucepan and add the milk. Bring to a boil, then reduce heat to a simmer for 5 minutes.

Add fruit and cinnamon then simmer for 8-10 or until all liquid is absorbed.

Stir in agave nectar. Serve topped with fruit or cashews and milk.

Grain-Free Lemony Almond Pancakes

All the pictures I took of this lovely breakfast are horrible blurry because I was too busy making yummy noises and doing the happy I love my life dance to take a good picture. These pancakes were out of this world. The impromptu blueberry and agave nectar sauce only made things better. I don't think I stopped fawning over them the entire time I was gobbling them down. The fella is the best one ever for making these lovelies.

The rich crunchy almonds and flax seed contrast nicely with the citrus and they create a great texture. You would never know that they are grain free. Add in a blueberry syrup and this is the breakfast of champions. Even the dog loved her couple bites of them. You can see how stunned she is over getting to eat some of the best pancakes ever.



My only pointers to you are that if you decide to use dairy instead of soy milk that you add it towards the end as you probably won't need to use the full amount called for in the recipe as regular milk is much runnier than soy. We ended up with pancakes that had some structural integrity problems because of this. We also didn't have any bean flour and ended up grinding some oats as a substitute which probably didn't help the batter stay together. They were still outstanding and you can bet we will be making these again, next time I'll invest in some bean flour to see what a difference it makes.

Grain-Free Lemony Almond Pancakes

1/2 cup natural almonds (raw or lightly toasted)
1/4 cup finely ground flax meal

2/3 cup plain or vanilla soymilk (if using regular milk you won't need as much liquid)
1 tablespoon agave nectar
1-1/2 teaspoon extra virgin olive oil
1 teaspoon freshly grated lemon zest
1 tablespoon fresh lemon juice

1/3 cup chickpea flour (I used finely ground oats as it was the only comparable thing in my kitchen)
1/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt

In the bowl of a food processor, whir the almonds and flax until you have a very fine meal the texture of coarse cornmeal. There should be no large pieces of almond visible.

Add the milk, agave, oil, lemon zest and lemon juice and whir again. Allow to sit while you prepare the dry ingredients, or at least 2 minutes.

Heat a nonstick frypan over medium heat (I use cast iron). Add the remaining ingredients to the processor and whir just until blended.

Pour a small ice cream scoop or 2-3 tablespoons worth of batter onto hot pan and cook for about 3-4 minutes, until bubbles appear and then pop on the surface of the pancakes and the edges look dry. Gently flip and then cook another 2-3 minutes on other side. Keep cooked pancakes warm while you continue with the rest of the batter. Makes 8-10 small pancakes.

Original recipe from Diet Desserts and Dogs Blog.

Super Simple Blueberry Carrot Salad

To celebrate getting back into the habit of blogging after a whirlwind month that included moving, I am giving you a salad that is both super simple and very delicious. I dare you to not love this salad. It's a healthful easy to make salad for the lettuce phobic or just someone tired of the same old romaine routine. Technically it doesn't even need a recipe just a combination of six ingredients you probably have in your kitchen on a regular basis.

Aside from the amazing minimalism of it this is a beautiful salad. The contrast between the blueberries and carrot in color is reveled only by the juxtaposition of the crunchy and then sweet soft berries. It was outstanding with a lean steak and a microbrewed local beer. This was the perfect meal to christen my kitchen with and I fully plan on preparing many more of the salads from this article in the New York Times. My life needs more simple, light, no fuss dishes and the dwindling days of summer seems like the right time to work my way through 101 salads.

Blueberry and Carrot Salad

2 carrots, ribboned or grated
1 handful fresh blue berries
1/2 handful sunflower seeds
equal parts olive oil and lemon juice
lots of black pepper

Grate or ribbon carrots into a bowl. Toss on blueberries and sunflower seeds.

Whisk oil, lemon juice and pepper together. Pour over carrot mixture. Toss to coat.

From a recipe suggestion by Mark Bittman in the New York Times The Minimalist column.