Massaged Kale and Craisin Salad with Feta Cheese

The only thing I have in my winter garden right now is kale, and it is thriving. This salad is such a yummy way to use up the kale.  I love it!!

Massaged Kale and Craisin Salad with Feta Cheese

Ingredients:
1 bunch kale
3/4 teaspoon coarse kosher salt
1/4 cup finely diced red onion
1/2 cup craisins
3/4 cup small diced apple
1/3 cup toasted sunflower seeds
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/3 cup crumbled Feta cheese

Directions:
1.  Wash the kale and pat it dry.  Slice off the stiff stems below and in the middle of the kale leaves.  This should create a thin "V" in the middle of your leaf.  You want to remove all the stiff stem.  Slice the remaining kale leaves into thin strips.
2.  Place the kale ribbons in a large mixing bowl.  Add the salt and massage it into the kale with your hands for about two minutes.
3.  Toss in the red onions, craisins, apples, sunflower seeds.  In a small bowl, whisk together the oil, vinegar, and sugar.  Pour over the salad and toss.  Sprinkle Feta cheese over the top and serve.  This salad holds quite well overnight too.  Don't be afraid of saving it for leftovers.

Serves: 6

Recipe Source:  My SIL Shalae who got it from Mel's Kitchen Cafe

Sweet Potato-Coconut Soup with Spicy Relish

Before February ends, I've got to get one sweet potato recipe in before the end of National Sweet Potato Month.  Yes, I am definitely sweet on this spud.  I could eat them loaded with butter, loaded with sugar, in salad, as soup, or just plain.  I'll pretty much eat these little babies any way they are served. 

This soup was a perfect combination of two loves: soup and sweet potato.  When it comes to winter, I love soup because it is so warm and comforting.  I am not a lover of cold weather so soup helps me to remember what being warm feels like. : )  This soup was so creamy and yummy.  When I make this again, I will double the spicy relish.  That was the best part of the soup.  I would have loved to put even more in my bowl.  My sweet spud never disappoints me. 

Sweet Potato-Coconut Soup with Spicy Relish

Spicy Relish Ingredients:
1 Tbsp. canola oil
1 Tbsp. unsalted butter
Pinch of red-pepper flakes
1/2 small sweet potato, peeled and cut into a small dice
Salt and black pepper
1/4 cup finely chopped fresh flat-leaf parsley

Sweet Potato-Coconut Soup Ingredients:
1 1/2 Tbsp. canola oil
1 small red onion, chopped
2-inch piece of fresh ginger, grated
Pinch of red-pepper flakes
3 cups chicken stock
1/2 cup water
1 1/2 lbs. sweet potatoes, peeled and cut into a large dice
1 1/2 cups unsweetened coconut milk (about 1 can)
1 Tbsp. honey
Large pinch of ground cinnamon

Directions:
1. For relish:  Heat oil and butter over medium heat.  Add red-pepper flakes; heat for 10 seconds.  Add the diced sweet potato, salt, and pepper.  Cook, covered, stirring occasionally, until softened, 15 minutes.  Uncover, increase heat to high, and cook until diced potatoes are golden brown, 5 to 7 minutes.  Transfer to a bowl; stir in the parsley.

2. For soup: Heat oil in a saucepan over medium heat.  Add onion and ginger; cook until soft, 5 minutes.  Add red-pepper flakes and cook for 30 seconds.  Add stock and water; bring to a boil.  Add sweet potatoes; bring to a simmer.  Cook until potatoes are soft, 20 to 30 minutes.  Cool for 10 minutes. 

3.  Transfer mixture to a blender and process until smooth.  Return to saucepan; simmer over low heat.  Whisk in coconut milk, honey, and cinnamon.  Cook until thickened and warmed through.  Season with salt and pepper.  Ladle into bowls; top with a spoonful of the spicy relish.

Serves 4.  Per serving: 410 calories, 34g carbs, 5g protein, 30g fat, and 4g fiber.

Recipe Source:  Bobby Flay

Linked to:
Tasty Tuesday Parade of Foods hosted by Balancing Beauty and Bedlam
Tuesday Night Supper Club hosted by Fudge Ripple
Full Plate Thursday hosted by Miz Helen's Country Cottage
Tasty Tuesday hosted by 33 Shades of Green
What's Cooking Thursday hosted by Feeding Four

Clam Chowder

My hubs has declared this to be his favorite clam chowder.  My dear friend Shauna invited us over for some soup on a chilly night.  She made this clam chowder for us, and it was delicious!  So she graciously shared  the recipe.  I generally don't like many seafood things because they always end up tasting "fishy" to me, but this little soupy was definitely an exception.  It was creamy and delicious!  Thanks Shauna for the fantastic recipe.

Ingredients:
2 cans minced clams (reserve liquid)
1/2 cup chopped onions
1 cup chopped celery
2 cups potatoes
3/4 cup butter
3/4 cup flour
3-4 cups milk
1 tsp. salt and pepper
1/2 tsp. sugar
1 can cream of mushroom
Dash of allspice
bacon bits (optional)
parsley (optional)

Directions:
Open can of clams and drain juice into a separate bowl.  In a sauce pan, place clams, onions, celery and potatoes in enough water to just cover them.  Bring to a boil and then simmer until soft.  Drain the water. 

In a large sauce pan or soup pot, melt butter and add flour to create a roux.  Add reserved clam juice, milk, cream of mushroom soup, and seasonings.  Mix until creamy over medium heat.  Add the drained veggies and clams.  Top with bacon bits and parsley if desired.  (If the soup is too thick for you or as it sits on the stove thickens more than you like, just add some milk.)

Savory Onion Twist

This is what I call pretty bread. It just looks plain pretty to me. Sitting there in all it's glory, lookin' all delicious and such. It could be the foodie centerpiece of a Christmas dinner. I almost hated to dig in...Almost... :) This bread definitely was delicious. It was my first attempt at this so my twirlin' of the bread got a little crazy and skiwhompish (is that a word?). So I had to cook mine for a little longer than the recipe calls for. This definitely made my taste buds giddy.

Easy Refrigerator Dough

1 package or 1/2 tablespoon yeast
1 1/2 cups very warm water
1 cup unseasoned lukewarm mashed potatoes
2/3 cup sugar
2/3 cup shortening
1 1/2 teaspoons salt
2 eggs
6-7 cups bread flour or all-purpose flour

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, salt, eggs and 3 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch down dough before using.

Savory Onion Twist

1/2 of the Easy Refrigerator Dough from above
1 cup shredded mozzarella cheese
1/4 cup finely chopped red pepper
2 tablespoons finely chopped onion
2 tablespoons mayonnaise or miracle whip
1 tablespoon chopped fresh or 1 teaspoon dried cilantro
1/2 teaspoon ground cumin

Directions:
1. Prepare Easy Refrigerator Dough. Divide dough in half; cover and refrigerate half of cough for another use.

2. Grease large cookie sheet. Roll remaining half of dough on lightly floured surface into rectangle, 15x10 inches. Mix 1/2 cup of the cheese and the remaining ingredients. Spread cheese mixture over dough to within 1/2 inch of edges. Roll up dough, beginning at 15-inch side; pinch edge of dough into roll to seal.

3. Cut roll lengthwise in half. Place halves, filling sides up and side by side, on cookie sheet; twist together gently and loosesly. Pinch edges to fasten. Cover and let rise in warm place about 25 minutes or until double.

4. Heat oven to 375 degrees. Bake 20-25 minutes or until golden brown. Immediately sprinkle with 1/2 cup remaining cheese. Serve warm.

Creamy White Chili

So I have been looking for a white chicken chili for a while now. I've made a few that have cleared our sinuses, but have been looking for one with just the right amount of heat and flavor without making us blow our noses throughout the whole dinner. We really enjoyed this recipe! I can always tell by my husband's reaction whether a recipe is not so good, okay, good, or excellent. This definitely was classified as excellent. I finally found a white chicken chili we both like. This chili was on the spicy side for my two year old. I had to add sour cream to her bowl to calm down the heat. This is a really great cold weather chili. Loved it! It pairs excellently with this corn bread recipe.

Creamy White Chili

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes

1 medium onion, chopped

1-1/2 teaspoons garlic powder

1 tablespoon vegetable oil

2 cans great northern beans, rinsed and drained (I used white kidney beans.)

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup heavy whipping cream

Directions:

1. In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies, and seasonings. Bring to a boil.

2. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately.

Recipe Source: The Taste of Home Cookbook

Linked to:  Cookbook Sundays hosted by Brenda's Canadian Kitchen