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 

         

Brussels Sprout & Almond Salad

Life has gotten busy. And unfortunately this little blog suffers first.

  Work has picked up, with closings and new clients. The season truly has brought out the buyers and people are ready for fresh starts in new homes. Lucky me. 

And then there are the little people. I thought I was busy when they were babies, but toddlers require much more attention (I basically walk around with four arms wrapped around my two legs). And with nap time disappearing with one of them (in serious mourning), the days longer. 

SO, free time for writing, reading a magazine, and watching garbage has gotten harder. And I hate to say that plowing through a Vogue in my half hour of "quiet time" with a diet coke feels really great. 

I have still been putting cooking on my priority list, so that gives me something to share with you besides great ways to entertain toddlers (combine this & this for hours of fun) and this salad is a real winner. Just a few ingredients with plenty of crunch and the perfect side for outdoor BBQs. 

Brussels Sprout & Toasted Almond Salad
Imperfect Polish 2015
serves 4

1/2 cup almonds chopped, slivered or sliced (marcona are best if you have them)
1/3 cup light mayo
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup apple cider vinegar
1/4 cup olive oil 
2 pounds Brussels sprouts, stems removed and thinly sliced
1/4 cup grated Parmesan cheese
salt & pepper

Scatter almonds on a pan over medium heat on the stove. Toast, tossing every minute or so, until lightly toasted on all sides. Remove from heat and let almonds cool on a plate. 

In a small bowl, whisk together the mayo, mustard, honey, and vinegar. Add salt and pepper to taste and whisk in the oil slowly until combined. Taste and adjust for seasoning. 

In a large salad bowl, add the Brussels sprouts, almonds, and cheese. Dress with desired amount of vinaigrette (you may have more than you need, use on any other salad that week) and toss to coat. 

Enjoy! 
xo
Erin 

Calabrian Grilled Pork Ribs

I am a magazine junkie. I tend to reach for them more than books (which I am trying to change) and often times it is my resource for inspiration. Bon Appétit has always been on the roster, but over the last couple of years it has gotten good. Really good. The content is easy to read and recipes are usually brought down to mortal level from top chefs around the country. Plus the editing and styling is so fantastic and modern. My favorite section (an oldie but goodie) is in the front where people write in for recipes from their favorite restaurants. I love when it is a place I have been and even better if it is a dish I have tried. In March's issue, they shared a ribs recipe from a delicious Minneapolis restaurant, Bar La Grassa, that I loved so much (check out this recipe I already tried at home) and I knew that I had to try it. I never make ribs. But I will be making these again and are such a fresh departure from your usual goofed up BBQ sauced ones. The sauce is so rich in flavor with a surprising lightness and requires very little ingredients. You are to finish these under the broiler, but you could finish on the grill which makes this recipe a summer stunner. 

Calabrian Grilled Pork Ribs

Bon Appétit March 2015

Serves 4

1 rack St. Louis stlye Pork Ribs (2-3 lbs)

Kosher salt, freshly ground pepper

5 fresno chilis, seeded if desired (Anaheim work too)

10 garlic cloves 

1/2 cup olive oil

1 tablespoon rice wine vinegar (sub any white vinegar if you want)

1 tablespoon fresh rosemary leaves

1/2 teaspoon crushed red pepper flakes

2 tablespoons chopped fresh parsley for serving (left this out)

Lemon wedges (for serving)

Preheat oven to 250 degrees. Place a double layer of foil large enough to wrap ribs on a rimmed baking sheet (to catch any drips). Set ribs on top and generously season with salt and pepper. 

Pulse chilis, garlic, oil, vinegar, rosemary, and red pepper flakes in a food processor or blender until mixture is almost smooth. Rub ribs all over with the marinade and pour excess over top. Wrap tightly with foil. 

Roast ribs until meat is tender but not quite falling off the bone. 2 1/2 - 3 hours. To check doneness, run a paring knife through 2 or 3 ribs; it should slide easily into flesh. 

Heat broiler. Once ribs are cool enough to handle. Remove foil and reserve juices. Place ribs on a clean rimmed baking sheet and broil until charred in spots and marinade has formed a golden brown crust, 8-10 minutes. Transfer to a cutting board and let rest for 10 minutes. 

Slice meat into individual ribs. Drizzle with reserved juices and top with parsley. Serve with lemon wedges (squeeze them over the ribs, it is heavenly) 

Note: instead of broiling, you could grill over a very high heat for a few minutes as well. 

Enjoy! 

xo

Erin 

Ragu Alla Bolognese

There is nothing like the smell of a great tomato sauce on the stove. Bubbling away for hours and teasing you by taking its sweet time getting delicious. And then, the magic. A meaty and gorgeous sauce over silky noodles is heaven and so perfect for a winter meal. This bolognese is one of my favorite for a few reason. One being that it makes a huge pot that freezes well and can be served for months. It also does not require a ton of ingredient, but does include some vegetables for depth and health? ha It is great on pasta, served in a big bowl with crusty bread, or even on top of soft polenta. Time to tuck in. 

Ragu alla Bolognese
Cristina's Tuscan Table, 2007
makes 1 gallon (freezes great and feel free to half or quarter the recipe, cooking times will be shorter)

3 pounds ground beef
1 pound ground lean pork
3 1/4 cups red wine, divided
1/2 cup extra virgin olive oil
2 medium yellow onions, minced*
1 large carrot minced*
2 stalks celery, minced*
3 cloves garlic, minced *Note: to save time, mince the veggies in the food processor
1 cup chopped Italian parsley
1 cup diced pancetta (about 1/2 pound)
salt and pepper to taste
3 bay leaves
2 tablespoons tomato paste
18 cups canned tomato puree (I used crushed), about 5- 28 oz cans
pinch of hot red pepper flakes

In a bowl, marinate the beef and pork in 1 3/4 cups wine and refrigerate at least 3 hours.

In a large soup pot, heat the olive oil. Add the minced onion, carrot, celery, garlic, and parsley and saute over medium high heat until onions are soft and translucent, about 10 minutes.

Add the marinated meat, pancetta, salt and pepper. Cook uncovered, stirring with a wooden spoon until meat is browned, about 30 minutes.

Add remaining 1 1/2 cups wine and stir, scraping the bottom of the pan. Add the bay leaves and tomato paste, and cook 2 more minutes. Stir in the tomato puree and red pepper flakes, and simmer, covered, for 2 hours. Salt and pepper to taste.

Note: You could easily put this in the slow cooker to bubble as well if you cannot man the stock. 

Enjoy!
xo
Erin

Easy Savory Tarts

This is a great quick app that you can put together easily with just a few ingredients. Plus, you can switch it up to flavors that you enjoy. Any cheese and topping would be delicious and I often just keep the dough in the freezer and bake this up with what I have on hand. I made this for a shower last weekend (excuse the awful iPhone pictures) and it was a huge hit. It works well for parties as it is good warm or at room temperature. Puff pastry dough can be found in the dessert sec ion of the frozen foods aisle at the market. It is an incredibly diverse ingredient, so keep one in your freezer for apps like this and quick desserts.

Mozzarella & Sun Dried Tomato Tart

Imperfect Polish 2014

serves 6-8

1 sleeve of one package of thawed frozen puff pastry dough 

8 oz package of fresh mozzarella, sliced thin

1 cup chopped sun dried tomatoes (if you use the marinated ones, drain and towel off excess oil)

1/4 cup chopped fresh basil

Preheat the oven to 400 degrees. 

Unwrap the pastry dough onto a baking sheet lined with parchment paper. Roll out the dough a bit to thin it out with a rolling pin. About 10 x 13.  Pierce the dough all over with a fork, covering with lots of holes. Bake for 20 minutes

Let the dough cool a bit and if it puffed up (it is ok if it does), gently push it down. Line the tart with the cheese, leaving a 1/2 inch border. Sprinkle with the sun dried tomatoes. 

Bake an additional 20 minutes, until cheese it melted and dough is golden brown. Sprinkle with the basil and cut into squares. 

Serve warm or at room temperature. 

Herbed Cheese, Artichoke, & Prosciutto Tart 

Imperfect Polish 2014

serves 6-8

1 sleeve of one package of thawed frozen puff pastry dough 

1/4 cup of soft herbed cheese, like Borsin

1 cup chopped artichokes (if you use the marinated ones, drain and towel off excess oil)

1/4 cup thinly sliced onion 

1/4 cup prosciutto sliced into ribbons

Preheat the oven to 400 degrees. 

Unwrap the pastry dough onto a baking sheet lined with parchment paper. Roll out the dough a bit to thin it out with a rolling pin. About 10 x 13.  Pierce the dough all over with a fork, covering with lots of holes. Bake for 20 minutes

Let the dough cool a bit and if it puffed up (it is ok if it does), gently push it down. Spread the tart with the cheese, leaving a 1/2 inch border. Sprinkle with the artichokes, then the onion and prosciutto. 

Bake an additional 20 minutes, until cheese it melted and dough is golden brown. Sprinkle with the basil and cut into squares. 

Serve warm or at room temperature. 

Enjoy! 

xo

Erin 

Tomato Basil Soup

It is actually cold today. Not super cold, but just enough to put a 

sweater on. I love it. Although I will mourn the summer days 

(which might not actually be over), I look forward to cozy days

 inside and football season. I make this tomato soup all the time

 when it gets cooler. It is quick, requires few ingredients, and is the

 ultimate comfort food paired with a grilled cheese. I stick it in a

 sippy cup for the kids for easy eating and less mess. 

Tomato Basil Soup

Forks & Amusement 2011

serves 6-8


3 tablespoons olive oil

1 onion, chopped

3 carrots, chopped

salt and pepper

3 cloves of garlic, chopped

crushed red pepper to taste (optional if you like a bit of heat)

2-48oz cans diced tomatoes

2 1/2 cups chicken stock

1/2 cup half and half

5 large basil leaves, chopped



Place a large pot on the stove over medium heat. Add the oil and

once hot add the onion and carrot. Sprinkle with salt and pepper

 and sweat until onions are translucent and carrots soften, about 10

 minutes. Add the garlic and crushed red pepper, stir and cook for

 1 minute. Add in the tomatoes with their juices and the chicken 

stock. Season with salt and pepper generously and bring to a boil.

 Turn down heat and simmer for 15 minutes. Turn off heat and 

allow to cool slightly.

If you have an emersion blender, blend soup in the pot. If not,

 place small amounts of the soup in a blender and puree to desired 

consistency (I like a little chunky, but go as smooth as you like it).

 **Be careful not to overfill blender and to let the soup cool a bit. 

Otherwise you will have tomato soup all over your kitchen, trust 

me I did it** Return soup back to pot once it has all been pureed.



Warm soup up if needed, add in the half and half and 3/4 of the 

basil. Taste and adjust seasoning. Serve warm with a bit more basil

 sprinkled on top.


Enjoy!

xo

Erin

Brussels Sprout Salad

What a fantastic weekend. How was yours? The Fourth should always be on a Friday, it makes for the possibility to visit more people, laze around a bit, and the maximum opportunity for great food. We had friends over yesterday and opted to pick up some authentic barbecue from a local spot. But being me, something had to be homemade, so I made this simple Brussels sprout salad with crunchy toasted almonds, Parmesan, and a sweet/tart dressing. It was delicious and since most markets sell shredded Brussels sprouts now (by the lettuce), this will become another summer staple. 

Crunchy Brussels Sprout Salad with Toasted Almonds

Imperfect Polish 2014

serves 4 

1/4 cup of sliced or slivered almonds

1/4 cup apple cider vinegar

1 tablespoon honey 

1 tablespoon Dijon mustard

1 small shallot, minced

salt & pepper

1/4 cup of olive oil

1/4 cup of shaved or grated Parmesan cheese

1 bag of sliced Brussels Sprouts, or 24 Brussels Sprouts sliced thinly

Place a pan or skillet on the stove over medium high heat. Put almonds in the pan and toast (do not leave alone for too long, they burn easily!) flipping a few times. Remove from heat and put in a bowl to cool once just toasted on both sides. 

Whisk together the vinegar, honey, Dijon and shallot. Drizzle in the olive oil and continue to whisk until well combined. Season with salt and pepper to taste. Dressing should be tart, but sweet. 

(Almonds and dressing can be made in advance, even a couple days before, seal and store)

Place the Brussels sprouts, cooled almonds, and cheese in a large bowl. Dress the salad (to taste, there may be more than needed) with the vinaigrette and toss to coat well. Season with additional salt and pepper if needed. 

Serve and Enjoy! This holds up better than most salads since it will not wilt as quickly as lettuce. So perfect for company or to make slightly ahead for dinner time. 

xo

Erin 

3 Minute Make Up

Since having kids, taking my sweet time to get ready has disappeared. How I miss experimenting with make up, starting over if necessary, long showers, and trying all the products that I have. Now it is more of a race than an enjoyable past time. In the two years since my time was cut so short, I have gotten my make up routine down to three minutes. Mostly because I have found products that really work and that less is more for me make up wise. Here is my quick, but effective routine. 

1. Swipe on Garnier BB cream with my fingers. Make sure it is well blended. 

2. Cover any blemishes and those lovely dark under eye circles with Benefit Erase Paste with a small brush. 

3. Again with my fingers, rub some Bobbi Brown cream blush on my cheeks. 

4. Brush on Bobbi Brown bronzer. I like to use it on the places where the sun hits you: top of forehead, top of cheek bones, jawline, and just a touch on the nose. 

5. Anastasia Brow Gel. So necessary in my world. 

6. Curl Lashes with Shu Uemura curler. 

7. Swipe on a coat of super black mascara, like Dior. 

It is not like I come out looking perfect, but a slightly more put together version of myself. Which to me, is what any make up routine should entail. 

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