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Salad of the Week - Kale-Apple Coleslaw with Poppy Seed Dressing
For the dressing:
3 tablespoons cider vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 1/2 teaspoons poppy seeds
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons vegetable oil
1/3 cup small-dice red onion (about 1/4 medium onion)
Place the vinegar, honey, mustard, poppy seeds and salt in a large, nonreactive bowl, season with pepper, and whisk to combine. While whisking constantly, slowly add the oil until all of it is incorporated. Add the onion, stir to combine, and set aside.
For the coleslaw:
1 pound flat-leaf kale (about 2 bunches)
2 medium Granny Smith or Fuji apples, or 1 of each
Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl with the dressing. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl. Toss to combine. Let the coleslaw sit for at least 15 minutes at room temperature and up to one day in the refrigerator for the flavors to meld. Toss again before serving.
Recipe from Chow.com
Sweet Potato Leek Soup
Makes 6-8 servings
1 medium leek or two small leeks
1 stalk celery, diced
1 tablespoon extra-virgin olive oil (plus extra for garnish)
5-6 small sweet potatoes, peeled and sliced into coins
1 cup + 2 cups soy milk
1 cup water
Salt and white pepper to taste
Curry powder (for garnish)
Trim the end off of the leek, and slice it into thin rings, discarding any darker green leaves. Put the sliced leeks in a salad spinner and fill with water. Use your hand to swirl the water around and dislodge any dirt from between the leek's rings. Lift the basket out of the spinner, then dump the water out and repeat once. Dump any water out of the bowl of the spinner, return the basket, cover and spin the leeks to remove the excess water.
Add the leeks, celery and olive oil to a pot and cover. Turn the stove on to medium-low heat and cook, stirring occasionally until the leeks are soft (10-15 minutes). Remove the lid and turn up the heat and sauté, stirring constantly until the leeks are reduced to about 1/4 of the original volume and caramelized.
Add the sweet potato, 1 cup soy milk and water. Cover with a lid and simmer over medium-low heat until the potatoes are tender and falling apart.
Turn off the heat, and then add the rest of the soy milk. Use an immersion blender or regular blender to blend the soup until smooth. If you are using a regular blender, cover the lid with a large towel and hold it there as you slowly turn up the speed of the blender, otherwise the sudden escape of steam will cause the lid to blow off, spewing hot soup all over you and the kitchen.
Add salt and white pepper to taste, as well as more soy milk if you want the soup thinner. Return the soup to the pot to reheat. Serve with a drizzle of olive oil and a sprinkle of curry powder.
Adapted from recipe by food blogger Marc Matsumoto
Turnip and Potato Patties
1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz. potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp. thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Grapeseed oil, peanut oil or canola oil (high smoke point vegetable oils)
Salt and pepper
In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.
Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
Recipe from www.simplyrecipes.com
Hot Pepper Mustard
10 banana peppers (5 inches long), stems removed
1 cup prepared yellow mustard
1-1/4 cups white sugar
1/4 cup honey
1 cup apple cider vinegar
3/4 teaspoon salt
1/4 cup and 2 tablespoons all-purpose flour
1/4 cup water
Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling-water bath for 5 to 10 minutes, depending on your altitude.
Recipe from AllRecipes.com
Butternut Squash & Black Bean Enchiladas
For the enchiladas:
1 cup red enchilada sauce (homemade or canned)
1 tsp olive oil
2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
Salt and pepper, to taste
1 small onion, diced
3 cloves garlic, minced
1 jalapeno, seeded and diced
10 oz. can tomatoes with green chilies (or peeled, seeded and chopped fresh tomatoes and peppers)
1 1/2 cups reduced sodium canned black beans, rinsed and drained
1/4 cup cilantro
1 tsp. cumin
1/2 tsp. chili powder
1/4 cup water
8 medium low-carb whole wheat flour tortillas
1 cup reduced-fat shredded Mexican cheese
2 tbsp chopped scallions, for garnish
Sour cream, for serving (optional)
For the enchilada sauce:
2 garlic cloves, minced
1-2 Tbsp. chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp. chipotle chili powder
1/2 tsp. ground cumin
3/4 cup chicken broth
Kosher salt and fresh pepper to taste
Preheat the oven to 400 degrees. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut, tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.
Recipe from SkinnyTaste.com