Kale Salad with Carrot, Radish, Quinoa and Raisin

Tonight we enjoyed this melange of health to prepare for a weekend of Shake Shack burgers and Nathan’s dogs (I may hit my crinkle-cut fry quota for the season).

The kale and radish hail from this week’s Bartel-Pritchard Square Greenmarket, Windsor Terrace, Brooklyn.

Happy grilling out/barbecuing/cooking out or however you enjoy your holiday weekend eating!

Kale Salad with Carrot, Radish, Quinoa and Raisin

For dressing:

  • 1/4 C nonfat Greek yogurt
  • 1/4 C apple cider vinegar
  • 1 T agave nectar
  • 1/4 C Extra-virgin olive oil
  • generous pinch of salt

For salad:

  • 1/2 lb. kale leaves, thinly sliced
  • 1/2 C raisins
  • 4 large radish, halved and thinly sliced
  • 4 medium carrots, finely grated
  • 1/2 C raw almond, chopped and toasted
  • 1/4 of a small red onion, thinly sliced
  • 2 C cooked quinoa (I used tricolor, any type is fine)
  • Salt and pepper to taste
  • Small can smoked trout, drained and flaked, optional
  1. In a small bowl, whisk the dressing ingredients to combine; set aside.
  2. In a large bowl combine the kale, raisins, radish, carrots, almonds, red onion and quinoa. Pour the dressing over and toss with tongs until evenly coated. Season to taste with the salt and pepper.
  3. Refrigerate for 1-2 hours for flavors to blend. Top with smoked trout if desired.

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This Irish Soda Bread recipe comes to me from friend Molly Sinnett, who answered my Facebook plea for an authentic loaf. Something passed down from an Irish Granny would have been ideal, and she totally delivered!

This is a complete departure from the soda bread I picked up last weekend in Carroll Gardens (Caputo’s Bake Shop, those are most definitely eggs in your dough…I’ll be back for your hot cross buns though!).

I was wary of using margarine in the recipe, with its hydrogenated oil; but, I didn’t exactly want to substitute butter when her recipe specifically says “don’t use butter!” So, I went with a stick of Smart Balance and crossed my fingers.

The secret to this loaf has to be the soured buttermilk–the crumb is perfectly tender and reminds me of a colossal scone. And I absolutely love scones. So very excited for a thick slice for breakfast tomorrow with my Irish Breakfast tea. Happy St. Pat’s everyone!

Granny’s Irish Soda Bread

(Thanks Molly!)

  •  5 cups unbleached all-purpose flour
  •  1 rounded tsp baking soda
  •  1 rounded tsp baking powder
  •  1 cup sugar
  •  1 stick margarine, sliced into 8 Tbsps (I used Smart Balance)
  •  6-8 ounces raisins (or more if you desire)
  •  1 1/2 cups sour buttermilk (to sour add 1 tsp white vinegar and let sit at room temp 1/2 hour)
  1. Mix together first 4 ingredients. Using a pastry cutter, blend the margarine into the flour and sugar mix. Add raisins.
  2. Create a well, pour in the buttermilk and stir. Use hands to fully incorporate wet and dry ingredients.
  3. Divide dough into 2 round loaves. Set in center of cake pans that have been greased and floured.  Cut an X into the top of each loaf and bake at 375 degrees for 45-50 minutes.

Smoked Trout with Roasted Red Pepper "Caviar"

These smoked trout hors d’oeuvres were in actuality a quick lunch for Georgia & I, thrown together with just three ingredients: Trader Joe’s Smoked Trout fillets, mayo, and roasted red bell peppers. While sold canned, these trout fillets don’t have the tinny flavor of chunk tuna fish, and are a quick & easy nitrate-free source of protein and healthy fats.

My daughter will eat this salad by the spoonful; but, served on mini 12-grain crackers (also Trader Joe’s) with a garnish, it’s passable as cocktail party fare. Diced small enough, roasted red peppers resemble salmon roe and add sweetness and acidity to balance the smoky. Serve this with potassium-rich fruit (to offset sodium) such as melon, kiwi, mango or citrus. And maybe some bubbly for the grown ups.

Smoked Trout Salad

Drain the oil from two (3.9 oz) cans of Smoked Trout fillets. Place fillets in a small bowl and flake with a fork. Add 2 Tbsp of your favorite mayonnaise and mix with fork until smooth. Spoon onto crackers and garnish with a very-small diced roasted red pepper.

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This weather is lovely, but truly creeping a lot of us out here in NYC. We’ll probably be just shy of 60 degrees today, in the last week of February! Is the seasonal confusion driving my craving for pumpkin muffins? Or perhaps from watching the Crawley family of Downton Abbey take their afternoon tea over and over again? I’ve definitely been heating the tea kettle more often and sipping the English Breakfast. And sure enough, I shared an (amazing) ginger-lemon-honey tea and cranberry scone with Georgia this morning (Balthazar scone, tea, at De Luxe cafe Park Slope). Baking quick breads at home, cutting crusts off my daughter’s sandwiches…my oh my. Where is Mrs. Patmore to teach me to bake a Christmas pudding then light it on fire?

Pumpkin Muffins with Crunchy Sugared Walnuts*

*Perfect for high tea with your 20-month old

  • 1 cup pumpkin (canned or fresh pureed)
  • 2 large eggs
  • 1/2 cup packed brown sugar
  • 3 Tbsp canola oil
  • 1 Tbsp molasses
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice (1/4 tsp cloves, 1/4 tsp ginger, 1 tsp cinnamon)
  • 1/2 cup milk (your preferred milk, I used reduced fat)
  • 1 1/2 cups whole grain pastry flour (can substitute whole wheat flour for all or half, if desired)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup whole walnuts, chopped
  • 1 tsp cinnamon
  • 1 Tbsp turbinado (raw) sugar
  1. Preheat oven to 400.
  2. In a large bowl whisk the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, and milk.
  3. In a small bowl, whisk the flour, baking powder, and baking soda. Add all at once to the wet ingredients and mix until just combined.
  4. Scoop batter evenly into the cups of a greased or paper-lined 12-cup muffin tin (I use unbleached parchment paper muffin liners). Sprinkle each cup evenly with walnuts, then cinnamon, then sugar. Bake 10 minutes, rotate 180 degrees, then continue to bake another 8-10 minutes or until the center springs back when lightly touched. Let cool 5 minutes in pan, then remove to wire rack to cool completely.

Adapted from the King Arthur Flour Pumpkin Leaf Muffins recipe

A Quiche Kick

February 1, 2012

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The little one is back to eating with her usual gusto after about 10 days of fruitarianism. Georgia contracted a virus (along with half of Brooklyn) and her appetite shrunk to bird-like levels…a peck of blueberry here, a tiny suck of clementine there. She wanted nothing to do with a picture-perfect bowl of healing chicken soup, Brancaccio’s chicken & fregola, which ended up being my happy source of nourishment after wiping snot for days on end.

So after a rousing morning of Music Together, I attempted to feed Georgia a non-fruit meal for the twentieth or so time. We picked up a generous slice of spinach-mushroom-cheddar quiche from Park Slope’s Parco and it was gone within minutes. So, whether the appetite light went on at that moment, or my kid appreciates a good quiche, we were going to have quiche again, and soon!

If your kid is not especially fond of scrambled eggs, or vegetables f0r that matter, quiche’s creamy custard texture may be appealing. I used a whole wheat pie crust, reduced-fat milk, large eggs, and our usual fridge cheese. Most parents with (non-allergic) toddlers keep milk, cheese & eggs stocked, so consider keeping a frozen pie crust on hand for an impromptu meal. We used and really like the whole wheat pie crust from Fresh Direct. Both of these recipes went over like gangbusters with our sweet, and now about 95% healthy, 19-month old.  Enjoy!

*Baking directions are the same for both quiches

Bacon, Spinach, Tomato & Goat Cheese Quiche (‘BST Goat’)

  • 3 eggs
  • 1 cup milk
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh cracked black pepper
  • tiny pinch of nutmeg
  • 2 oz fresh goat cheese
  • 10 oz frozen organic chopped spinach, thawed and squeezed dry
  • 8 cherry tomatoes, quartered (about 1/2 cup)
  • 3 oz bacon (about 4 thin slices), cooked and crumbled
  • 1 whole wheat, all-natural pie crust (9″), fresh or thawed

Broccoli, Roasted Pepper & Aged Cheddar Quiche

  • 3 eggs
  • 1 cup milk
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh cracked black pepper
  • tiny pinch of nutmeg
  • 1/2 cup (2 oz) grated aged cheddar cheese
  • 1 -1/2 cup cooked & seasoned bite-sized broccoli florets
  • 1/4 cup small-diced roasted red bell pepper (jarred & drained is fine)
  • 1 whole wheat, all-natural pie crust (9″), fresh or thawed
  1. Preheat oven to 375. Whisk together eggs, milk, salt, pepper and nutmeg in a large bowl.
  2. Place the pie pan on a baking sheet with sides. Sprinkle cheese over the bottom of the pie crust. Sprinkle over vegetables, and meat if using. Evenly pour over egg mixture.
  3. Bake in center of oven for 20 minutes. Rotate tray 180 degrees and bake until the center is just set, another 20-25 minutes. Cool quiche on a wire rack. Serve warm or at room temperature.

Smokin' Hot 'Golden' Squash Soup

Did you cook anything in honor of the legendary Betty White this week? I made a super spicy & smoky butternut squash soup on Tuesday, which just happened to coincide with my favorite (after Sophia) Golden Girl’s 90th birthday. For all the smokin’ hot 90-somethings…this one’s for you Betty, and my Grandmother Florence (who has you beat at 92).

Smokin’ Hot ‘Golden’ Squash Soup

Makes around 2 quarts, 4-6 servings

  • 2 T Extra Virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 T tomato paste
  • 1/2 tsp hot smoked paprika (up to 1 tsp for more heat)
  • 6 cups cubed butternut squash
  • 4 cups water
  • 1 tsp kosher salt
  • 1/4 cup plain whole milk or Greek yogurt
  1. In a 4-qt pot, heat oil to medium and cook onion until soft, about 10 minutes. Add garlic and cook 1-2 minutes. Add tomato paste and stir until it begins to darken slightly, a few minutes. Add the hot smoked Paprika and cook, stirring, 1 minute.
  2. Add the squash, water, and 1/2 tsp salt; stir. Bring to a boil. Lower heat to simmer and cook uncovered 30 minutes. Puree with immersion blender or traditional blender (if using traditional blender, allow space for steam to escape out of lid). Add additional salt to taste.
  3. Garnish each bowl with a spoonful of yogurt, and a sprinkle of smoked paprika if desired.

No one has been snacking on this granola more than our cold-stricken toddler–she is refusing all food but fruit and milk and is partial to these dried cranberries. I’m hopeful every time she pulls out a cranberry, some oats cling to the sides for extra sustenance.

I grew up eating cinnamon in my yogurt, so I’m enjoying this cinnamon-laced granola with a few scoops of plain whole milk yogurt (stealing my daughter’s yogurt is OK when she’s sick and can’t protest).  Try some extra shakes of cinnamon on top, it will make you happy when the winter weather does not.

Granola with Dried Cranberries, Coconut and Cinnamon

makes 10 cups

  • 6 C old-fashioned oats
  • 2 T butter, melted
  • 1/4 C canola oil
  • 2/3 C honey
  • 1/3 C maple syrup
  • 1 tsp vanilla
  • 2 T sesame seeds
  • 1 C chopped almonds
  • 1/2 C flaked coconut
  • 1 C dried cranberries
  • 1 tsp cinnamon
  • 1/2 tsp salt
  1. Preheat oven to 300. In an extra-large mixing bowl, mix the oats, butter, oil, honey, maple syrup, vanilla, sesame seeds, nuts, coconut and cranberries. Sprinkle with the cinnamon and salt and combine.
  2. Line two large rimmed baking sheets with parchment paper and lightly coat with cooking spray. Divide granola between the two sheets & spread in an even layer to corners. Bake for 15 minutes; rotate pans front to back and top to bottom.  Bake another 10 minutes then check for color. When evenly golden, remove from oven and stir granola with spatula. Cool on pan. Once completely cool, transfer to an airtight container.