Kale Mango (Pear) Salad

1 bunch kale (stalks removed and discarded, thinly sliced)
1 lemon
1/4 olive oil

kosher salt
2 tsp agave nectar or honey
freshly group pepper
1 mango
handful pumpkin seeds

This is one of my favorite salads. My mother in law found it on foodnetwork.com for me one day when I wanted to make something with fresh kale. It is amazing! Tonight when I made it; our mango turned out not to be ripe so I used pear instead and it was just as yummy!

In a serving bowl, put the kale, half of the squeezed lemon, a drizzle of olive oil and some kosher salt and massage for 2-3 minutes until it softens and kind of wilts. For the dressing whisk together the other half of lemon, the 2 tsp of agave nectar, lots of fresh ground pepper and the 1/4 cup of olive oil. Pour the dressing over the kale add the mango and top with pumpkin seeds. YUM!

Vegan Beet Salad

I found this salad in Whole Living Magazine and I LOVE it! I have already made it a second time! I admit the first time I toasted the bread a little less and I do think that is better.

1 small bunch beets (1 lb)2 slices rustic bread, torn into 1 inch pieces (2 cups)1/4 cup extra-virgin olive oil coarse salt (I use kosher salt) and freshly ground pepper
2 tsp. balsamic vinegar
2 tbsp. orange juice
2 avocados, sliced
2 navel oranges, peel and pith removed, segmented
2 cups fresh spinach (I used a lot more than 2 cups)
1 tbsp. toasted salted sunflower seeds

1. Heat oven to 425. Wrap beets in foil with a little butter and salt and roast until tender. About an hour. Once cool, remove skin and slice. 2. Meanwhile, toss bread pieces with 2 tbsp oil, season with salt and pepper (I only used pepper), and toast until golden brown about 6 minutes. 3. Whisk vinegar, orange juice and remaining 2 tbsp oil. Season with salt and pepper. Drizzle over beets, avocados, oranges, spinach and croutons. Season with salt and pepper. Top with Sunflower seeds.

The first time I made this salad I tossed the whole salad. It was very tasty that way, however not as pretty.

Vegetarian Lemon Pepper Chicken Salad

baby spinach

quorn vegetarian chicken

avacado

chopped candied walnuts

goat cheese

I didn't have any when I made this, but mandarin oranges would have been a great addition.

I baked the chicken with a little oil on each side and lemon and pepper on each side. I used the bake time that was on the box. I think it was at 400 for 18 minutes, flipping at 9 minutes.

Wash the spinach, if you have a salad spinner, spin it. Chop the walnuts, avacado and then do what you can do crumble the goat cheese. We actually didn't do use any dressing, which is highly unusual! I think the avacado was just at that peak ripeness that it didn't need any.

Grilled Portobello with Goat Cheese, Tomatoes and Glazed Walnuts

This is delicious, but since I made this recipe up it's not exact measurements.

If you want to marinate the mushrooms you can but it's not a must. I used 1/4 cup olive oil, a few drops on each portobello cup of balsamic vinegar and minced garlic sprinkled in each cup. I put it in the fridge for about 4 hours.

1/4 olive oil

balsamic vinegar

2 garlic cloves (minced)

1 1/2 tbsp olive oil

tomato

goat cheese

glazed walnuts (chopped)

basil

Coat the skillet with olive oil (approx 1 1/2 tbsp) and heat. When hot put the portobellos in the skillet, flipping until done. Place a sliced tomato in the cup of the portobello, spoon some goat cheese and sprinkle with chopped glazed walnuts and sprinkle some basil on top. Turn the fire off and place the lid on for about 5 minutes. Enjoy!

Vegetarian Five-Spice Chicken and Green Bean Stir-Fry

Tuesday night dinner with my mother in law and we made Five-Spice Chicken and Green Bean Stir-Fry. The original recipes calls for pork but we used Quorn Vegetarian Chicken instead. It was quite a tasty dish!

For sauce
3 garlic cloves
2 teaspoons minced peeled fresh gingerroot
2/3 cup water
1/4 cup soy sauce
1/4 cup mango chutney such as Major Grey's
1 teaspoon Chinese five-spice powder (I couldn't find this so we made our own using recipe below)
1/2 teaspoon sambal oelek (Indonesian chili paste)

Chinese 5 spice recipe (I still didn't have everything for this but this is what we used)

1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground white pepper

1 medium red onion
1/2 pound fresh green beans
a 3/4-pound piece green cabbage (about 1/2 medium head)
1/4 cup packed coriander leaves
4 1/2 tablespoons peanut oil
1/2 pound fresh bean sprouts (about 2 cups)
1 cup snow-pea shoots or daikon (Asian radish) sprouts
2 teaspoons Asian sesame oil
Accompaniment:Rice (I used quinoa)

Make sauce:Mince garlic and in a small bowl stir together with remaining sauce ingredients until combined.
Halve onion lengthwise and cut into thin slices. Diagonally cut beans into 1 1/2-inch pieces. Core cabbage and cut into 1-inch pieces. Chop coriander.
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until slightly softened. Add beans and stir-fry until crisp-tender, about 4 minutes. Transfer mixture to a large bowl. Add 1 tablespoon peanut oil to wok or skillet and stir-fry cabbage until crisp-tender, about 2 minutes. Add bean sprouts and stir-fry until sprouts are slightly wilted, about 30 seconds. Transfer cabbage mixture to bowl.
Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry chicken, transfer to bowl.
Add sauce to wok or skillet and bring to a boil, stirring. Return chicken-vegetable mixture to wok or skillet and stir-fry until heated through. Stir in coriander, snow-pea shoots or daikon sprouts, sesame oil, and salt and pepper to taste.
Serve stir-fry over rice, quinoa or whatever grain you would like.

Baked Yam and Potato Casserole

This recipe is also a great holiday dish, it originated from all recipes. The only thing I changed was adding a sweet potato.

1 large sweet potato, thinly sliced

1 yam
1 large potato, thinly sliced
1 onion, thinly sliced
4 tablespoons butter, divided
salt and pepper to taste
2 tablespoons all-purpose flour
3/4 cup vegetable broth
1 cup shredded mozzarella cheese
2 tablespoons dry bread crumbs
1 tablespoon dried parsley (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In the prepared dish, make a single layer of sweet potato slices. Place a few onion slices on top, dot with butter, and sprinkle with salt and pepper. Repeat, alternating layers of white and sweet potatoes. In a small bowl, or measuring cup, combine flour and broth. Pour over potatoes.
Sprinkle cheese, bread crumbs and parsley over the potatoes. Dot with remaining butter. Cover. Bake in preheated oven for 1 hour, or until potatoes and onions are soft.

Roasted Beets

Roasted beets are DElicious! I admit I really only make them around the holidays.

beets (as many as you want)

foil

butter

salt (preferably kosher salt)

Preheat the oven the 350. Wash the beets and take off the ends, place on a piece of foil, spread a little butter and sprinkle a little salt. Then close up the foil and bake for 50 minutes, turning at some point.