Watermelon Kale Salad

I recently planted kale in my garden and have been enjoying it as salads with our meals. 

From various combinations created, this salad is one we all enjoy.  It is a colorful, healthy, and yummy version of a salad that is perfect for enjoying in summer outside. 

  The simple dressing was taken from a Michael Smith recipe I recently enjoyed with my gourmet group. This salad looks beautiful with the dark greens, pink melon and white cheese, and the dressing is strong in flavour to pair up with the kale. The toasted nuts create a lovely crunch and nutty flavour to the fresh produce. A great pairing of food in every way...and a big hit with all my friends who have tried it.

One of my pet-peeves of salads is when they are made in bowls and all the toppings are either on the top (so the first few to eat get them all) or they all fall to the bottom (and the last to eat it get them all). My solution to this problem...to create a salad on a plate. The bigger the salad, the bigger the plate and ALL toppings are equally distributed and enjoyed by all. Plus it looks so much more appetizing with all the toppings visible.  So here is to Plate salads!

Watermelon Kale Salad

Dressing:
2 Tbsp Balsamic Vinegar
2 Tbsp Dijion mustard
1 - 2 Tbsp liquid honey (or applebutter, or maple syrup, or agave nectar)
4 Tbsp Olive Oil
Sea Salt and Black pepper

Using a shaker or bowl that allows for good whisking, add the vinegar, mustard and honey and whisk or shake until well mixed.  Add in the oil and whisk/shake until blended.  Season with sea salt and fresh black pepper.  You can make a large batch and store the remaining dressing for a week in the fridge.

Salad:
* please note all amounts for the salad are approximate. I never measure my ingredients for something like this so the amounts are approximate.
5 cups Kale* - cut into fine pieces ( or as much as you need for your salad)
1- 2 cups Watermelon - bite-size cube pieces
1 cup cucumber - diced into bite-size pieces
1/4 cup Almond pieces - lightly toasted
1/4 cup Feta Cheese - crumbled
1/2 cup Fresh cilantro - finely chopped

In a larger bowl, place the Kale and cilantro.  Toss with the desired amount of dressing.  As the kale has a stronger, thicker leaf, it will not wilt with the dressing on it like regular lettuce would but leftovers may be soggy leaves by the following day.

Using a large serving plate, place the kale over the plate.  Sprinkle the remaining ingredients over the the kale to create a beautiful artwork of food.  Enjoy.

Cook's Notes:
Kale - For those new to kale, it is a member of the cruciferous family (ie broccoli and cauliflower) and has great nutritional values - raw, steam, sauted, or cooked. It can be mixed in with other greens, added to soups and stews and is often used in smoothies. 

From the picture of my garden, you can see the frilly edge of the kale, and it is very easy to grow and harvest.  So far it is bug-free as well.  In contrast with my overgrown squash plant and the light green leaf lettuce, the kale has a bluegreen color which I like on my plate. 
For enjoying in my salad, I will either cut my kale with a knife into thinner slivers (a bit like you cut cabbage) or tear it into small bite-size pieces.  Some say to massage your kale before cutting and dressing it to decrease the bitter taste.  I have not been hard-core on this as my kale is young and more tender but it may be worth trying.

Fresh Herb Goat Cheese Spread

Here is a fantastic new appetizer spread/dip that is a guaranteed hit with any crowd...I am always asked for the recipe!  It took me a while to make this cause we do not often have the soft goat cheese in our fridge but now that we all enjoy this spread, goat cheese is almost always on-hand.  It is perfect for the upcoming BBQ party season.  This tastes really fresh, nutritional in it's 'rawness' (a lot of calcium in parsley)and hugely versatile IF you have leftovers!

If you do not think you are a 'goat cheese' fan, please do not pass on this.  Tasters have often told me it does not taste like the strong goat cheese they expected which would be due to the yogurt mixed in and the strong herb flavours on top.    The yogurt also helps to create a creamy, smooth cheese that is more spreadable than just goat cheese.  And the mix of herbs is really versatile.  Feel free to mix it up with what you have growing in your own garden to create something unique every time.

Inspiration came from friends Carolyn and Debbi who made this from the Simply Balanced cookbook.  I found a few tweaks of my own made it even more enjoyable for my liking and easier to make.  Let me know what you think!  Be sure to read all the variations and options for using a spread like this in your meals.

Fresh Herb Goat Cheese Spread

1 - 1 1/2 cup fresh cilantro - finely chopped or snipped
1/2 - 1 cup fresh parsley - finely chopped or snipped
1/2 cup additional fresh herbs like basil, thyme, mint, tarragon - optional
150 grams Goat cheese or small cheese log (picture above is a large goat cheese 300 g)
1/4 cup plain yogurt
1/4 cup sun dried tomatoes - finely chopped
1/4 cup walnuts - finely chopped
2 Tbsp Olive Oil
1 clove garlic
1/4 tsp sea salt
1/4 tsp black pepper

Add the goat cheese and yogurt in a small bowl.  Using a spoon, combine these to create a smooth, spreadable cheese.  Spread this mixture into a 9" pie plate or larger plate making about a 9" circle.  It may not appear to be a thick layer but the cheese has a strong flavour and the amount works with the fresh herb layer.

In a separate bowl, add the parsley, cilantro and any other herbs you are using.  The fastest and

 easiest way to finely chop the herbs is to put the herbs (and stems included) into a bowl and

using a kitchen scissor, start snipping the herbs until all are finely chopped.  No need for a big

cutting board and knife and mess to clean up.  Love this method!!! 

Also, the amount of herbs is not too critical.  I prefer cilantro to parsley hence I use more but feel free to mix it up.  And the overall amount of herbs you want (before finely chopped) is about 2 cups of loosely packed herbs. By the time I am done mincing it, I get about 1 cup of finely chopped herbs.

Add in the garlic, oil, salt and pepper, sun dried tomatoes and walnuts. 

Let the mixture to sit for 15 - 30 minutes, if you have time, to allow the flavours to blend.

Add the fresh herb pesto on top of the goat cheese mixture. 

 It presents nice if you leave goat cheese showing on outer edge.

Serve immediately with your crackers of choice or refrigerate until needed. 

Variation 1 - Lemon
Add the zest of half a lemon to the herb mixture before layering on the goat cheese.
Variation 2 - Balsamic
Drizzle a quality balsamic vinegar over the herb topping or add it into the herb mixture  before adding to the top of the goat cheese.
Variation 3 - Baked
Combine the cheese and herb mixture and using a oven-proof dish, heat the mixture (about 400F for 10 min) and serve warm with crackers.
Variation 4 - Burger/Sandwich spread
Mix the cheese and herbs and add the spread onto burgers, sandwiches or fresh bread.
Variation 5 - Pasta
Add to pasta for a cheesy herb pasta.  Mix in sauteed zucchini and peppers with a side of BBQ meat.
Variation 6 - Pizza
Mix the cheese and herbs together and add to a pizza crust/tortilla.  Top with olives, tomatoes, red onion, zucchinis and bake/broil.

Fiesta Chicken

I recently borrowed a cookbook called Gourmet Nutrition from a friend and started to try out several new recipes.  As I flipped through the book and its delicious looking pictures, there was one recipe that immediately caught my eye and I could hardly wait to try.  It was filled with bite-size food and a beautiful mix of colors and it had a Mexican flavour to it.  (My picture below does not have all the toppings yet but shows the colors nicely!) 

When I got cooking in my kitchen, I had fully expected to make the dish as instructed but had a last minute thought (due to a child preference) and tweaked it just a little.  As I stirred the dish, I knew what I made was going to be good based just on how it looked and started taking pictures even though I had no plans to blog it.  Once I finally got to sit down and eat it, I was in love.  We all loved it a great deal.  The sweet and spicy flavours, soft and crunchy foods, the hot food with the cool touch of yogurt - AMAZING!!!  Like a party in your mouth!

Aside from the color and flavours already mentioned, this meal is also a favorite for several reasons:
1.  Very quick to make (with planning)
Since I started meal-planning, it allows me to make extra chicken and roast more veggies (like the sweet potato) ahead with other meals so the bulk of this meal is ready for dicing and heating.
2.  A no-grain meal
In my style of cooking, my natural thinking on this meal would be to serve this over a bed of rice, however, my reading has lead me to reconsider just how much grain is in my diet and look to see where it can be omitted - such as this meal.  The Gourmet Nutrition cookbook really emphasized this.  And really, you do not need it at all.  As for the corn, some do consider that a grain however, in my dish, it is a veggie!!  I like the yellow color it adds and also the crisp bite of sweetness. 
3. A meal with no cheese 
Again, my cooking instincts on Mexican flavoured food requires cheese but this does not need it.  Trust me.   Cheese always tastes good on food but it is not needed here at all and I like that.  Resist the urge and try it 'naked'.  The yogurt topping offers a great creamy texture and flavour contrast in place of the cheese I suppose and fewer calories too!

One last comment that has to be made...the roasted nuts are not optional here.  Really.  It is the surprise ingredient that helps creates the magic in this dish.   Now here is the recipe so that the rest of you can enjoy this delicious meal of beautiful color, textures and flavours.  Happy eating!

Fiesta Chicken

2 chicken breasts - cubed and precooked
1 sweet potato * - roasted and diced
1 cup frozen corn
1 cup frozen green peas
1 cup canned beans (black or red) - rinsed thoroughly
1 fresh tomato - diced
1/2 fresh cilantro - finely chopped
1 Tbsp DIY Taco Seasoning *
1/4 - 1/2 cup water (or more as needed)
1/2 cup almonds - roasted and chopped
1/2 - 1 cup plain yogurt *

In a large skillet, add the cooked chicken, sweet potato cubes, corn, peas, beans, seasoning and water.  Mix thoroughly and heat through.  Add more water if necessary so the food does not stick in the pan.  Add the diced tomato and fresh cilantro and heat for another minute or two.

To serve, top with a dollop of plain yogurt and roasted almonds (they are not optional!)

Cook's Notes:

Roasted Sweet Potato - For this dish, it works fastest to use a pre-cooked sweet potato.  After it is cooked, a cooled potato will chop us easily and hold it's shape better.
The baking process allows the natural sugars to roast and creates a sweeter potato and it is simple.  Just 1. wash the skins and add the potatoes to a baking dish. 
2. Poke them with a fork to allow the steam to escape and prevent explosions.
3. Cover the dish with a lid or foil (I find they bake faster this way)
4. Bake at 350 F for about 30 - 45 min  or until desired for cooking purposes.  Test with a fork to see how firm the potato is.  This amount of time will depend on how big the sweet potatoes are. When using sweet potatoes in pieces for this dish, they can be baked a little less so they remain in shape (hence less baking time).  If using your potatoes for mashed sweet potatoes, then I would bake at least an hour or more.

Roasted almonds - For a recipe like this, it really does not matter if you use raw or roasted almonds but I really prefer the flavour of the roasted and the crisper crunch. 
1. To roast them, I chop the almonds in a food chopper or with a knife on a cutting board to desired size.
2. Using a frying pan on your stove top, heat the pan over med heat and add the chopped nuts.  Add the nuts to a dry pan and stir them until they become golden and smell fragrant.  If you walk away, they are likely to burn - the laws of cooking.

DIY Taco Seasoning - I posted this recipe a few weeks ago on my blog.  Any taco seasoning mix can be used for this recipe but the amount will vary.

Plain Yogurt - My family uses plain yogurt in place of sour cream.  It is a very easy swap to make and prevents me from having both yogurt and sour cream in the fridge.  Plus the yogurt does have healthy bacteria in it that sour cream does not have.  If you don't have plain yogurt, feel free to use sour cream.

DIY - Taco Seasoning

I enjoy mexican foods any time of the year.  When I make it myself, I don't really make what some would deem "true" mexican foods but rather the classic, americanized idea of tacos and taco salad and the wonderful variations that come from this.  This seasoning mix adds some great punch to any choice of meat, soup or to sourcream/cream cheese to make a dip.


I know some would ask "why bother?" when you can buy a $1.00 package mix.  Buying it is certainly easier indeed but I am learning that "easy" is not always "better".   The primary reason I made it was because I did not like what I saw in the ingredient list of the mix I did buy for $1.00...reason enough for me.  Some of you might like to do it just so you can say "I did it!".  Others of you might just be curious enough to try.  As is true with most of life, even the simple things (like this seasoning) taste better when you take time to do it yourself.  Whatever your reason, if you try it, I have no doubt you will enjoy it so much that you will make it again once your mix is gone!! 


This recipe was inspired by Emeril's Southwest Seasoning however I have cut down on the spice to accomodate my family's milder taste buds.  I think it still has a great kick to it for "family- friendly" food.

DIY Mexican Seasoning

2 Tbsp chili powder

2 Tbsp paprika

1 Tbsp ground coriander
1 Tbsp garlic powder
1 Tbsp oregano
1 Tbsp sea salt
2 tsp cumin
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp crushed red pepper


Warning: before needing this mix for a recipe, you may be required to go shopping first to ensure you have enough of the specific spices =)

I would highly suggest pulling out all your spices needed for this recipe and lining them up on your work surface along with sufficient measuring spoons (this may require a trip to your grocery store or bulk food store to get enough of each spice first).  Use a large bowl with a flatter surface, or even a plate lined with parchment paper (or even regular clean paper).  Measure out all your spices onto the plate/bowl placing each new spice in a different spot*.  Once all the spices have bene measured, mix and store in a "DIY" jar!* This makes approximately just over 1/2 cup of taco mix
.
Use 1 - 2 Tbsp seasoning for 1 lb ground meat or as desired. *


Cook's Notes:
Combining ingredients:  I learned from a wise chef, that when mixing spices such as this or making a curry, it can be easy to forget which spice was added if you just dump them in randomly into a jar.  One tip she suggested was using a larger bowl or even a plate ( line with parchment paper to allow you to pour it easily into a smaller jar once you are done), and dump each spoon in a separate place so you can see where each item is and if it is two or three measurements there already.  I do this and not only does it make sense, it makes it quite beautiful too!

Measurement Conversions:

1 Tbsp = 3 tsp

4 Tbsp = 1/4 cup

The Labeller: I'll be the first to admit this item is completely unnecessary in life, but when you have one....so fun!!  Makes all those efforts to do things yourself so much more complete, professional and fun!  I would hate to be without mine.

How to use the seasoning:

1. Add to ground beef for taco meat.

2. Add to soup for a taco soup flavour (ground beef, tomatoes, corn, beans, beef stock, seasoning as desired).

3. Add to cream cheese/sourcream mix for layered taco dip.

4. Use as a run on chicken, fish, beef or pork and grill.