Fall Kale Salad

Lately my meals have included a lot of squash. I have tried new recipes and have been experimenting which is very fun for me.  I am learning to love squash and I'm not complaining. Last week we enjoyed a butternut squash lasagna (recipe may be posted soon!) that was unlike any lasagna I have ever had, but it was flavorful and satisfying and I did not miss the meat or a tomato sauce at all. With all of the squash around here, there have not been as many greens. This week I felt like my body was needing some more green vs orange. So I bought some kale and it has been going into everything from smoothies to soups. Kale is surprisingly energizing in our morning smoothies, or at least it felt like it on the day we tried it. I was less hungry during the day and did not even think about needing another cup of coffee like I do most days. Who knew?! With this pumpkin soup, I decided to make a raw kale salad. Normally I would never think of eating kale raw, but when I was in Philadelphia a few weeks ago I had a raw kale salad at Fork that was incredible! The secret to a raw kale salad not being tough, bitter and less than palatable is a nice massage. Massaging the oil or dressing into the leaves and allowing them to sit for a little while takes away some of the bitterness and softens the leaves. This is a hands on salad that is a nice change from romaine or spinach. Enjoy!

Fall Kale Salad

Kale leaves (dinosaur or lacinato is my favorite variety), washed and torn or chopped into fork size pieces
Dried cranberries (soak in orange juice for 30 minutes or overnight for even more flavor punch)
Carrots, thinly sliced or diced
Almond slices, dry toasted
Dijon Vinaigrette

Massage vinaigrette into kale leaves for several minutes or until leaves begin to soften. Allow to sit for 20 minutes or even a few hours. Add other toppings as desired.

Gluten Free Maple-Cinnamon Granola

My favorite breakfast has always been yogurt. When I wouldn't drink milk growing up, I would always eat yogurt and "bodadah" (granola). In high school when I went through a cereal hating phase, I would still eat yogurt. I eat yogurt in the morning several days per week, I usually have another one as a snack at work and I also freeze yogurt for popsicles.

I recently received a yogurt maker for a birthday gift. I can make my own yogurt anytime now and I can be sure it doesn't have any preservatives or additives. It is delicious and also fun for me to be able to make it at home!

As much as I like yogurt by itself, I also like it with a crunch element. This granola is very healthy and tasty. It is just nuts and some coconut, so it is gluten free as well. I would also be great mixed into oatmeal or even having a handful for a snack. Enjoy!

Gluten Free Maple-Cinnamon Granola

Adapted from The Metabolism Miracle

2 cups nuts of your choice (I used pecans, walnuts, sliced almonds, sunflower seeds and chia seeds. Flax seeds and pumpkin seeds would also be good)
1/4 cup shredded coconut
1 egg white
2 tbsp coconut oil, melted
1/4 cup maple syrup (I used a maple-agave blend syrup from Trader Joes)
1 tbsp ground cinnamon

1. Pre-heat oven to 250 degrees. Line a baking sheet with parchment paper
2. Combine nuts and coconut in a bowl. Add the egg white and stir to combine
3. In a separate bowl combine the coconut oil, maple syrup and cinnamon
4. Pour cinnamon mixture over the nuts and stir to combine
5. Distribute nuts in a layer on the parchment paper
6. Bake in the oven for about 30-35 minutes or until toasted and starting to brown. Stir every 10 minutes until done.
7. Allow to cool on a cooking rack. Store in an airtight container.

Moroccan Bastilla

Recently my close friend, Taryn married Hicham. We have been real friends since about 8th grade (she will tell you some story about me snubbing her or something when we were younger I think!). I am very glad that Taryn found Hicham, and they have an incredible story that I think needs to be made into a movie, a book or something! Taryn did an amazing amount of work in planning her wedding in a very short time period. One of the highlights of the evening, besides the beautiful bride and groom getting married, was the food. Hicham is from Morocco and so there was an array of Mediterranean themed foods- hummus and pita bread, chicken kabobs, Greek salad, a rice dish with garbanzo beans (one of her co-workers made this in a cauldron over an open fire in his yard by the way). My favorite dish was the bisteeya (or bastilla- I found it spelled both ways). This is a traditional Moroccan meat pie with very unique flavors- I admit I had seconds it was so good and indescribable. It is a combination of chicken (traditionally made with squab apparently), eggs, phyllo dough, and almonds with some spices and sugar that bring it all together. I have never tasted anything like it and I knew that I would have to recreate it, at least so that Aaron could try it. I have literally probably thought about this dish almost weekly since her wedding, the flavor and memory was so ingrained in my mind. Taryn gave me two recipes and said the dish at the wedding was a combination of both. My final dish turned out better than I expected when making something totally new and tasted just like I remembered. Aaron liked it and we felt very cultured while eating it. Can't wait to go to Morocco with you someday Taryn and Hicham! Enjoy!

Bastilla
Adapted from Desert Candy and Cooking with Alia

1 tbsp grapeseed, canola or vegetable oil
1/2 onion, finely chopped
2 large garlic cloves, minced
2 pounds chicken (dark meat would be the most tender- I used breasts and it was a little dry)
1/4 tsp tumeric powder
1 tsp dried parsley
1 cinnamon stick
1 tsp ginger powder
salt and pepper
2 cups water
6 eggs
10 oz almonds, toasted
1/4-1/3 cup powdered sugar
1/4 tsp cinnamon
6 tbsp butter, melted
Phyllo dough- approximately 14-16 sheets

Chicken Filling
1. Heat oil in a dutch oven or pot. Add onion and garlic and allow to soften. Add tumeric, parsely, ginger, salt, pepper, and cinnamon stick.
2. Add chicken to the pot, combine with spices and onion mixture and cook for about 5-8 minutes.
3. Add 2 cups of water, cover pot and allow to cook for about 30 minutes
4. Remove chicken from liquid (do not discard liquid), and allow to cool. Shred meat into small pieces.

Egg Filling
1. Add eggs to the leftover liquid from the chicken.
2. Decrease heat to medium low and stir eggs into the sauce. Allow liquid to evaporate and egg mixture to thicken-about 10-15 minutes until eggs are becoming dry.
3. Drain mixture over a fine mesh strainer so that eggs are very dry.

Almond Filling
1. Pulse almonds in a food processor with powdered sugar and cinnamon until almonds are crushed.

Prepare the Bastilla
1. Heat oven to 425 degrees. Rub the bottom of a springform pan with some of the melted butter. Layer 7-8 sheets of phyllo dough in the bottom of the pan, brushing each one with butter and allowing the edges to overhang the pan.
2. Sprinkle half of the almond mixture over the bottom of the pan. Top with shredded chicken, then top with the egg mixture and then finish with the rest of the almond mixture.
3. Fold overhanging phyllo over the top and cover with 7-8 more sheets of phyllo, brushing each one with butter and tucking edges into pan.
4. Bake for 20 minutes until top is golden. Lower oven temperature to 350 degrees and bake for another 10-15 minutes until pie is golden brown.
5. Slice and eat.

Spring Salads

Ah! Finally the time has come for fresh produce like strawberries, zucchini, and asparagus. These are of course not growing in North Dakota right now, and as much as I would love to only buy local, I would have to wait until July when the farmer's markets start. I am too impatient for that, so I have been buying up all of the spring fruits and vegetables that I can find. Having these makes eating vegetables so much easier! Here are a couple of salads that take only minutes to make and will add some color and flavor to your next meal. Enjoy!

Strawberry Spinach Salad
Serves 1

1 cup raw spinach or other salad greens
2 large strawberries, diced
1/2 celery stalk, diced
1 tsp walnuts, chopped
1 tsp apple cider vinegar
1 tsp olive oil
1 tsp agave or maple syrup
fresh ground pepper

1. Combine spinach, strawberries, celery, and walnuts (Gorgonzola or blue cheese would also be a great addition)
2. In a small dish combine vinegar, oil and agave. Pour over salad and top with fresh ground pepper.

Zucchini Saute
Serves 1-2

1 tbsp olive oil
2 medium zucchini, cut into 1/2 inch coins and then cut into thirds
1 clove garlic, chopped
~8 dry roasted almonds, chopped
salt and pepper
1 tbsp Parmesan cheese

1. Heat oil in a non-stick pan
2. Add zucchini  and garlic. Allow to cook for about 2-3 minutes
3. Season with salt and pepper to taste. Add almonds and cook for about 1-2 more minutes
4. Sprinkle with cheese and serve