Quinoa and Kale Salad with Mint- Gluten Free and Clean

This recipe was adapted from Simplebites.net Taboullah, Kale, Cucumber and Mint Salad

This is a great recipe is you want a super healthy, clean and delicious salad that could accompany a fish or chicken entree or could be a meal in itself!


Dressing
Juice of 2 lemons
2 t. Balsamic Vinegar
4T. Olive Oil
1 Shallot, minced
Kosher Salt
Freshly Ground Pepper
1/2 t. red pepper flakes

Add all ingredient to a small jar, shake and let sit at least one hour

Salad

1 cup Quinoa
8 Large Kale Leaves
medium size bunch of Italian Parsley

1 cup diced tomatoes (I used what was ripe in the garden, 3 medium tomatoes-seeded and 1/2 inch diced and a handful of cherry tomatoes quartered)
1 English Cucumber - seeded and 1/2 inch diced
1 bunch of green onions, sliced thin, include about an inch of green
1/4 cup finely choped mint
Kosher Salt and Freshly ground pepper

Cook Quinoa according to passage directions, I like to double rinse the quinoa and let drain before starting. Set aside to let cool.

Stem Kale leaves and finely chop in food processor (in batches), Stem Parsley and finely chop.
Mix Kale and Parsley together. Add 2 T. dressing and mix while massaging with hands. Set aside to let wilt further.

Mix together Cucumber, Tomatoes, Green Onions

Add on top of Kale/Parsley, Add quinoa and gently mix. Let sit 10-15 minutes. Add mint, 2/3 remaining dressing and salt and pepper to taste. You can refrigerate up to one day ahead or let sit at room temperature if you prefer.

Mix in remaining dressing just before you serve.

Really good and healthy!!

Hot Asian Dipping Sauce

HOT ASIAN DIPPING SAUCE

This recipe is adapted from experience rather than from a specific recipe. We all love a little kick in this family and this one has a nice one!

You can use this sauce for Tempura Shrimp- which we are having tonight, sushi, fried chicken, wings etc. It is full of flavor and flavor enhances as it sits so be careful not to adjust seasonings before it has settled a while.

3 cloves Garlic
2 T Sriracha Sauce
2 T Tamari Soy Sauce
1 T Agave Nectar
2T Brown Sugar
1 T Rice Vinegar
1 T Ketchup
1/2 T Sesame Oil
1 T Water
Kosher Salt and Pepper to taste (start with a good pinch kosher salt and about 1/2 t pepper-you can always add more!)

Mince garlic and add Sriracha, Soy and Nectar, whisk. Add Brown sugar and mix until dissolved. Add remaining ingredients and whisk well. Cover with plastic wrap and let sit for a hour before adjusting seasoning. You might want to add a little more sriracha or rice vinegar and maybe a little more S&P

Wolfgang Puck's Tortilla Soup

I love this recipe!! For the most part it is perfect for my taste but I have change it a bit.

Ingredients:
2 fresh ears of corn (in season is best!) or one box frozen organic corn
1 small onion peeled and quartered
1 medium size shallot peeled and halved
6 cloves garlic
1 jalepeno seeded
2 T vegetable oil
3 corn tortillas cut into one inch squares (I love the handmade corn tortillas by Le Tortilla Factory
4 or 5 medium size ripe to tomatoes or if not in season, 1 large can of organic diced tomatoes (I don't drain but if not organic I would)
2 T organic tomato paste
2 T ground cumin
1 T Mexican chili powder
1 T cilantro (optional and only fresh)
2 quarts homemade or organic chicken stock
Kosher salt and freshly ground pepper

Garnishes (optional)
Corn tortillas
1 ripe avocado
Greek yogurt
1 boneless skinless chicken breast cooked
Cilantro

Directions:

1. Scrape corn kernels off cob and set aside (if frozen, thaw, rinse and pat dry) keep corn cobs

2. Put garlic, onions, jalepeno and corn in food processor and pulse until chopped (coarse to medium)

3. In large soup pot heat oil add tortilla squares and stir until slightly crisp (try not to burn them!)


Stir in the vegetables from the processor and coat with the oil. Add the tomatoes, paste, cumin and chili powder and cilantro and simmer about 10 minutes. Slowly pour in the stock, add the corn cobs and cook on low heat until reduced by 1/3. Takes about 30-40 minutes

4. Make tortilla strips....preheat oven to 375 (or 350 convection) while the soup is cooking cut remaining tortillas (I just make the rest of the package (they are great for snacking!) slice tortillas into 1/4 inch or smaller strips, put them  in a large bowl, spray with olive oil Pam toss and repeat 2 or three times until very lightly coated, add cumin to lightly coat the tortilla strips. Put on large cookie sheet (usually takes two) and arrange so they don't overlap. Cook until they just start to curl time varies depending on thickness of tortilla and of slices ..usually takes about 10-12 minutes.

4. Take out the corn cobs and blend in blender in batches. Be careful not to overload the blender.

(Here is what I do, I add hot liquid to the liquid line then with the blender running in add more liquid until the blender is about 2/3 full.)

5. Have a large pot with a large sieve over it and pour the blended liquid into the pot. When you pour in the liquid move the sieve around to maximize the amount of liquid that comes out. You will see a residual or corn skin, discard with each batch.

6. Return to heat and adjust seasoning. I find the longer it sits more flavor appears so be careful not to over season. I do add a good amount of kosher salt and fresh ground pepper. Probably a tablespoon or salt and 2 t pepper....depends on the day :)


7. Serve....I like to add a small spoon of plain Greek yogurt, sliced avocado and tortilla strips. You can also add cheddar cheese and chicken to make a more substantial meal.


8. Bon appetit!