Warm Kale Salad

A salad made of red onions sauteed in oil and balsamic vinegar mixed with kale and topped with blue cheese, toasted pecans, and dried cranberries.

During the winter, when the weather is cold I don't always want a cold salad.  Yeah, yeah, I know I live in Hawaii and it doesn't really get cold here but I still get chilly (60s F is cold for me).  Many nights I just want something warm to eat.  This salad is warm, healthy, and comforting.

Don't eat cold #salad during winter have #WarmKaleSalad  [Tweet this]

Just a quick saute and this salad is ready to serve.  It's really no more work than a cold salad.  Just heat a pan, saute the onions in oil until soft, add vinegar and kale and toss until the kale turns bright green.  Serve the salad while it's still warm topped with your favorite toppings.  It's a great alternative to a traditional salad and it's hardy and delicious.

Instead of a cold #salad have Warm #KaleSalad  [Tweet this]

Warm Kale Salad

Servings:  4
Cook time:  under 10 minutes

Ingredients:

2 Tbsp olive oil
1/2 cup sliced red onions
2 tsp balsamic vinegar
1 bunch of kale stemmed, torn, and washed
*Toasted pecans or candied pecans
Blue cheese crumbles
Dried cranberries

*To toast the pecans place about 1 cup of pecan halves in a dry non-stick frying pan.  Heat over medium heat, tossing and stirring frequently until darkened and fragrant.  Remove from pan immediately.

Have all the ingredients out and ready because this cooks quickly.

In a large skillet, saute the onion in oil until slightly soft (to your liking...I like mine with a little crunch still).

Add the vinegar and immediately add the kale.  Stir and toss well until kale is hot, bright green, and coated with the oil and vinegar.  The kale should shrink a little, be slightly wilted but not thoroughly cooked, and slightly tender yet still crisp (it doesn't take long).  Just experiment with cooking times worst case scenario if you cook it too long you will end up with Sauteed Kale and too short more like a kale salad both of which are still good.

Remove from the pan immediately, portion into bowls, and top with pecans, cheese, and cranberries.

Serve while it's still warm.

Makes about 4 salads.

Enjoy.

Recipes mentioned in this post:

Candied Pecans

Sauteed Kale

For more salads check out:

Avocado BLT Salad

Lamb Salad

Pork Tenderloin Salad

Linked to:  2 Cup, The Lou Lou Girls, Tickle my Tastebuds, Whimsy, Wonderful, Pretty Pintastic, Best of the Weekend

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Hoisin Baked Tofu Vermicelli

A vegetarian rice noodle salad with vegetables, herbs, and sweet and salty baked tofu.

Tofu is a simple and inexpensive meat alternative.  For most cooking, my favorite is Aloha Tofu firm tofu (it's local).  Firm tofu holds its shape through many types of cooking and it absorbs sauce and marinade flavors well.  Baking tofu is a simple preparation that dries it out slightly giving it a chewy more meaty texture (texture is very important to me...I don't want it to be mushy and this way it's not).  It is a great way to replace meat and still be satisfied.

Hoisin Baked Tofu is simple & inexpensive meat alternative  [Tweet this]

I just mixed up a simple sauce of equal parts hoisin and soy sauces.  The two sauces give the tofu a dark color and a sweet, salty, and bold flavor.  It has an almost meaty flavor with less than half the calories of most meats.

Great taste w/ #halfthecalories of chicken  [Tweet this]

Hoisin Baked Tofu

Prep time: about 45 min (30 are inactive)
Cook time:  30 min
Servings:  6

Ingredients:

20 ounces firm tofu (I use Aloha brand)
2 Tbsp hoisin sauce
2 Tbsp soy sauce

Remove the tofu from the pack and drain the water.  (If needed)Cut it in half crosswise so you have 2 pieces of about 1 inch thick (approximate 4x4 inch squares).

Place the halves side by side on an absorbent towel (or a couple layers of paper towel) lined sheet pan.  Cover the tofu with another towel and pan or plate and place a little weight on top (a cast iron skillet works well, or a jug of juice).

Allow the tofu to press (this squeezes out excess moisture) for at least 30 minutes.

Preheat oven to 400F

Then cut the tofu squares in half and then into 1x2 inch slices that are about 1/4 inch thick (none of this is exact I just guestimate).  If this doesn't make sense to you, just cut it whatever way you like I find that 1/4 inch thick pieces work best.

Line a baking sheet with aluminum foil.

Mix the hoisin and soy sauces together until well combined and brush/spread on both sides of the tofu slices.

Lay the tofu slices out side by side on the baking sheet.

Bake at 400F for 15 minutes then flip each slice over and bake for 10-15 minutes longer.

Makes about 6 servings.

Serve immediately or leftovers are great cold (great addition to spring rolls)

Ingredients continued:

Bean Sprouts
Lettuce
Mint
Thai basil
Cilantro
Vermicelli rice noodles, cooked
Carrots, julienned or shredded
Green onion
Jalapenos, sliced
Hoisin Baked Tofu
Nuoc Cham

Place all the vegetables, herbs, noodles, and chicken in a big salad bowl (use as much of each as you like).  Then pour the nuoc cham over everything (I usually use a few tablespoons but use as much as you like).

Enjoy.

Other recipes mentioned in this post:

Spring Rolls

Nuoc Cham

For more vermicelli recipes check out:

Lemongrass Chicken Vermicelli

Char Siu (BBQ Pork) Vermicelli

Linked to:  2 Cup, Lou Lou Girls, TicklemyTastebuds, Wake Up, Full Plate, Freedom, Foodie Friends, Pretty Pintastic

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Best of the Month September 2015

A recap of my most popular posts from last month (September 2015).

Last month's #bestrecipes #BestoftheMonth Sept2015  [Tweet this]

First let's look back at September's best from previous years.

Best of September 2013:

Bacon Wrapped French Toast

Sweet french toast sticks wrapped in crunchy, salty bacon.  A great handheld breakfast.  Now has 1925 views. 35 +1s, and 8 'yum's.  This is one of my most popular posts and I use it in many round-ups (like 8 Game Day Recipes, Bacon Day Round Up, and 30 Recipes for Super Bowl).

#BaconWrapped FrenchToast: #BestoftheMonth Sept2013  [Tweet this]

Best of September 2014:

Cucumber Bites

Crisp, fresh, cucumber slices on baguette spread with cheese.  Now has 586 views, 34 +1, and 46 'yum's.

#Cucumber Bites:  #BestoftheMonth Sept2014  [Tweet this]

Now back to this year's best of September:

Spicy 3 Beans and Rice

A spicy, one-pot, one-dish, vegetarian meal of beans and rice made with 3 different types of beans.  565 views and 86 +1s.  This recipe was popular on Tumblr and re-blogged about 7 times with many likes.  It was also 'Yum'ed 19 times.

#BestoftheMonth Sept2015: Spicy 3 #BeansandRice  [Tweet this]

8 Game Day Recipes

A round-up of my favorite gameday recipes.  From drinks to breakfasts snacks and meals there is something for everyone.  505 views and 62 +1s.

#BestoftheMonth Sept2015: 8 #GameDayRecipes  [Tweet this]

Beer Cheese Nacho Sauce

A spicy cheese sauce made with beer.  Great as a dip, on nachos, tacos, or veggies.  485 views, 38 +1s, and 9 'yum's.

#BestoftheMonth Sept2015: #BeerCheese NachoSauce  [Tweet this]

How to Roast Garlic

A simple tutorial on how to roast garlic.  A repost of my original from February of 2013.  416 views, 83 +1s, and 1 'yum'.

#BestoftheMonth Sept2015: #Howto RoastGarlic  [Tweet this]

Cucumber and Tomato Dill Salad with Smoked Salmon & Feta

A light and fresh salad with cucumbers and tomatoes tossed in a lemon-dill vinaigrette then topped with smoked salmon and feta.  341 views, 51 +1s, and 4 'yum's.

#BestoftheMonth Sept2015: CucumberandTomatoDill #Salad  [Tweet this]

My best of the month September from previous years:

Best of the Month September 2014

Best of the Month September 2013

Linked to:  2 Cup, LouLou Girls, Tickle my Tastebuds, Wake up, Wonderful, Full Plate, Freedom, Foodie Friends, Pretty Pintastic, Show off, Best of the Weekend

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Cucumber and Tomato Dill Salad with Smoked Salmon & Feta

A light and fresh salad with cucumbers and tomatoes tossed in a lemon dill vinaigrette then topped with smoked salmon and feta.

Lemon and dill pair well with salmon.   I often cook salmon with lemon and dill so I decided to put together a salad that would combine these flavors with smoked salmon.  I love the different textures of crisp cucumbers and juicy tomatoes in a Tomato and Cumber Salad and dill pairs well with cucumbers too.  So I thought this salad would be a perfect way to compliment the flavors I associate with salmon.  It turned out great. This salad is light and fresh with bright flavor and a perfect saltiness.  It's great as a side salad or light lunch, but you don't have to add smoked salmon if you don't have any.  It is great on its own or even served alongside grilled salmon for a Labor Day cookout.

Cucumber Tomato Dill Salad is great for a Labor Day cookout  [Tweet this]  

Cucumber and Tomato Dill Salad

Prep time:  15-20 minutes
Servings:  4-6

Ingredients:

1 pound grape tomatoes halved
2 cucumbers seeded peeled and chopped
2 Tbsp minced red onions
1 lemon, juiced
2 Tbsp olive oil
1/2 tsp dry dill
Salt & pepper to taste
Smoked salmon
Feta

Toss together the tomatoes, cucumbers, and onions until well mixed.

Then, mix the lemon juice, oil, and dill and pour over the vegetables.  Add just a little salt and pepper to your taste.  Toss well to combine and let set in the refrigerator until ready to serve.

Serve cold or at room temperature with smoked salmon and feta.

Makes 4-6 servings.

Enjoy.

For more fresh light salads check out:

Simple Carrot and Cucumber Salad

Greek Salad              -

Tomato and Cucumber Salad

Linked to:  2 Cup, J&J, Lou Lou Girls, Tickle My Tastebuds, Whimsy, Wonderful, full Plate, Freedom, Foodie Friends

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