Kale & Brown Rice Salad with Almonds

Oh Kale. How I wanted to be over you because everyone else was into you, but hopped knowingly and lovingly on the band wagon and haven't looked back since I made you into chips. And how you continue to nourish my pizza loving family one smoothie and salad at a time. Thank you for that. This salad might be my favorite version of you yet, I have eaten it pretty much every day for lunch that I could. Thank you for not wilting in the fridge like other lame lettuces. And for going so perfectly with lemon and Parmesan. Love, Erin 

             

Kale & Brown Rice Salad with Almonds

Imperfect Polish 2016

Makes enough for two heaping entrees, or four sides

Leftovers are good for a couple days

for dressing: 

juice of one lemon

salt & pepper

1 tablespoon minced shallot or 1 minced garlic clove

1 teaspoon of Dijon mustard

2 tablespoons light mayo (leave out if you are not into it)

2 tablespoons olive oil (4 if not using the mayo)

Whisk all the ingredients except the oil together, then stream the oil in and whisk to combine well. Taste and adjust for seasoning. If you have a really juicy lemon, you may need more oil/mayo. Set aside. 

for salad: 

6 cups chopped kale, I like to slice thin, but anyway is fine

2 cups cooked brown rice, cooled (I cheat and buy the pouches of it, perfect every time)

handful of chopped almonds, Marcona are the best, but any are fine

Good sprinkling of grated Parmesan cheese (feta and goat cheese would work too)

Combine all four ingredients in a large bowl. Dress with the vinaigrette to desired taste and toss until well combined and enjoy. 

This is such a winner. I love it for lunch or with roasted/grilled chicken at night. A fried runny egg wouldn't suck on it either. 

Enjoy! 

xo

Erin 

         

Crunchy Thai Stir Fry

I started my Sunday with a pilates class (haven't been in months) and a trip to the grocery store. I was home and ready to enjoy the rest of my day by 10am. That is so unlike me. I am more of a let's leisurely have breakfast and start the day at noon because it is the weekend kind of person. It felt great and motivated me make great dinners this week. My new slow cooker came on Friday, so I am psyched to use it. I have a jambalaya recipe that I usually make on the stove and a Southwestern brisket from Smitten on the agenda. 

Last week, I made this delicious Thai stir fry that was easy to put together with ingredients I usually keep around the kitchen. I keep a lot of Asian ingredients around, probably more than most. Having a bottle of soy sauce, rice vinegar, Sriracha, and sesame oil in the pantry can make it easy to whip up a non-take out Asian dinner. With a few other items, mostly healthful, this came together quite nicely. 

Crunchy Thai Stir Fry

serves 4

For the sauce: 

1 1/2 tablespoons peanut butter that has been heated in the microwave

2 cloves of garlic, minced

juice of two limes

1 teaspoon agave nectar or honey

Sriracha or any hot sauce to taste

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 tablespoons Thai sweet chili sauce

1 teaspoon fish sauce

Whisk all the ingredients together until well combined. Taste and adjust to your liking. Set aside. 

For the stir fry: 

about two cups shredded or diced cooked chicken. I use a rotisserie chicken from the market

1/2 cup onion, diced

1/2 cup carrot, diced

1/2 cup cooked quinoa (if you do not have this, use more rice or more veggies)

8oz package of "ready brown rice" like Uncle Ben's, cooked

1 can sliced water chestnuts

1 can sliced bamboo shoots

handful of chopped cilantro

3 chopped scallions

handful of crushed peanuts

Heat a large skillet or wok to medium high heat with a couple glugs of vegetable or peanut oil. Once hot, add the onions and carrots and saute until carrots are just tender. Add the chicken, quinoa, water chestnuts, bamboo shoots, and the sauce. Cook, stirring well, until everything is well heated and combined. Taste and adjust for seasoning. 

Serve hot with cilantro, scallion, and peanuts sprinkled on top. 

Enjoy! 

xo

Erin