Salads, Soups, and Sides | My Foodie Call | Page 3

Category: Salads, Soups, and Sides
- Lemon Kale Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 10th
  A simple lemon kale salad for tonight’s recipe.
  
  Do you shop at Trader Joe’s? If not, you should. Three words: Inexpensive, Organic, Produce. Period.
  
  If you don’t have a Trader Joe’s near you, you have my sympathies…
  
  And I suggest you put your house on the market and move closer to one. Ya, it’s worth it.
  
  Buy this, okay? Greens are notoriously filthy and sprayed, sprayed, sprayed. Some things you can skip organic, but not in this case.
  
  Lemon Kale Salad
  
  Ingredients:
  - 1-10 oz bag chopped kale
  - 2 garlic cloves, minced
  - juice from 1 lemon
  - 4 tablespoons extra virgin olive oil
  - 1/2 teaspoon sea salt
  - 1/4 teaspoon everyday seasoning
  - 1/3 cup vegan parmesan (or regular parmesan would work as well)
  Directions:
  1. In a small bowl add garlic, lemon juice, oil, salt, and everyday seasoning. Whisk it up!
  2. Chop your kale. Although the kale in the bag is already chopped, fine chop the kale again, so that your dressing can really soak into the smaller leaves and will better absorb through the fibers.
  3. Pour the lemon dressing onto the kale and toss well. Place in fridge for 1-2 hours, tossing the salad every 15 minutes or so to redistribute the dressing a bit. (This step is important because kale is a fibrous green and the dressing needs time to soak.)
  4. Add your vegan parm and toss again.
  5. Serve.
  Check out that nutrition profile. Health in a bag right here, my friends. Iceberg lettuce is so jealous.
  
  Lemon Kale Salad.
  Posted in Salads, Soups, and Sides | Tagged kale, nutritional yeast
- Cold Snap Soup
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 7th
  So a thought occurred to me today as I was leaving Trader Joe’s. I am frozen, there are wind gusts and the term “cold snap” pops into my head.
  
  What’s with this term. Why is it called a cold snap?
  
  Pretty sure nobody cares, but here is the dictionary.com definition:
  
  A sudden onset of a relatively brief period of cold weather.
  
  My definition?
  
  Weather that rivals a rubber band snapping on your face.
  
  Philosophical I know. :/.
  
  Even so, I was convinced the meal tonight had to be warm, and hearty, but not heavy. There is a difference.
  
  My 10-year-old son had practice right at the dinner hour. Of course. How the heck do people pull off family meals while their kids play sports? Still trying to figure this one out.
  
  In short: The slow cooker. Again.
  
  Warning: This recipe is a semi-cheat soup.
  
  Why? Well it is store-bought, but has a couple of bonus ingredients to bulk it up and add a nutritional punch to the meal.
  
  My stuff. The cream corn helps to bulk up the soup and the addition of nutritional yeast is just to add flakes of awesomeness.
  
  Pile it all in, stir, and set it on warm while you are away at Bball, ballet, or watching Real Housewives…
  
  Add a whole grain baguette and you are good to go.
  
  Cold Snap Soup in the Slow Cooker
  
  Ingredients
  - 2-32 oz Boxes Soup of Choice (I used Trader Joe’s Tomato and Roasted Red Pepper, but this would work with black bean, butternut squash, whatev…)
  - 1 can Cream Style Corn
  - 1 cup Nutritional Yeast (for protein and that “nutritional punch” I mentioned above)
  Cold Snap Soup
  Posted in Salads, Soups, and Sides | Tagged nutritional yeast, soup
- Hearty Bean and Barley Soup in a Slow Cooker
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 19th
  Beans and barley. Great combo.
  
  Got a slow cooker? Use it. Especially this time of year.
  
  3 kinds of beans, tomatoes, creamed corn, carrots, onion, celery, barley. A garden in a bowl.
  
  Hearty Bean and Barley Soup in the Slow Cooker
  
  Ingredients:
  - 2 tablespoons grapeseed oil
  - 2 cloves garlic, minced
  - 1 medium onion, diced
  - 3 cups veggie broth
  - 1/4 cup celery, fine-chopped
  - 1/2 cup carrots, fine-chopped
  - 1-15 oz can pinto beans, rinsed and drained
  - 1-15 oz can black beans, rinsed and drained
  - 1-15 oz can organic kidney beans, rinsed and drained
  - 1-15 oz can cream corn
  - 1 14.5 oz can fire roasted tomatoes with green chiles
  - 1 bay leaf
  - 1/2 teaspoon dried oregano
  - 1/2 teaspoon dried basil
  - 1 1/2 tablespoons low-sodium soy sauce
  - 1 cup quick-cook barley
  Directions:
  1. Add all ingredients except for your quick cooking barley. Give it a big stir.
  2. Cook on low for one hour.
  3. Add your barley. Stir.
  4. Cook on low for one more hour. Stir.
  5. Remove bay leaf and enjoy!
  Hearty bean and barley soup.
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged barley, beans, carrots, soup
- Non-Dairy Sweet Potato Corn Chowder
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 16th
  So this family was feeling a bit overscheduled. We, like everyone, have been running around doing the crazed holiday thang, trying to find the balance between holiday events, school work, volunteering, seemingly endless gift wrapping…you know how it goes.
  
  Another thing I am discovering is that the big problem with Charleston is that there are too many great things going on all the time. Fun stuff, but just all of the time. I know, such problems….
  
  This particular day we were supposed to go to a Christmas parade. Last year’s was super fun, all of our friends would be there, all the more reason to go. Feeling tapped out physically and mentally, we debated skipping.
  
  Should we? Shouldn’t we?
  
  Hate missing out on fun, cool stuff.
  
  But then I remembered.
  
  There is always fun, cool stuff happening.
  
  We skipped it. Decided it would be a day to take a minute to breathe.
  
  Guess what? The world didn’t end.
  
  Decided to make a cozy meal instead. My point in this story. Made a cozy meal instead.
  
  “What does everyone want for dinner?” I asked??
  
  The only child with a reasonable response was my oldest child.
  
  “Corn Chowder.”
  
  Corn chowder it is.
  
  Of course I made it without dairy.
  
  No dairy? No problem. This chowder is plenty creamy with almond milk and sweet potatoes.
  
  Non-Dairy Sweet Potato Corn Chowder
  
  Ingredients:
  - 2 tablespoons coconut oil
  - 1 small onion, chopped
  - 1 cup celery, chopped
  - 1 clove garlic, minced
  - 2 cups veggie broth
  - 1 large sweet potato, peeled and chopped into small chunks
  - 1 cup frozen corn (I used Trader Joe’s frozen roasted corn)
  - 1 can creamed corn
  - 1 cup almond milk
  - 1 tablespoon flour
  - 1 teaspoon dried parsley
  - 1 teaspoon garlic powder
  - 1 teaspoon salt
  - 1/4 teaspoon pepper
  Directions:
  1. Heat oil in a large skillet over medium heat. Stir in onions, garlic and celery. Cook until just slightly soft. About 2-3 minutes
  2. Add veggie broth and sweet potatoes.
  3. Simmer on medium low until tender. about 30 minutes.
  4. Add the frozen and creamed corn. Stir for about a minute.
  5. Reduce heat to low, and pour in 1 cup almond milk.
  6. Whisk in flour.
  7. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens to desired consistency.
  I did not double this recipe because I was unsure of the outcome, but I wish I had. I want leftovers. :/.
  Posted in Salads, Soups, and Sides | Tagged chowder, corn, soup, sweet potato
- A Super Easy Winter Salad…with Pears and Candied Walnuts
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 12th
  We all love fruit in salad.
  
  Pears are one of those things that usually show up in salads around this time of year.
  
  A winter or holiday thing, right?
  
  Thought it was fitting that I add a post with a pear salad. Great for your holiday gathering. Or for whenever.
  
  A Super Easy Winter Salad
  
  …with Pears and Candied Walnuts.
  
  Sweet.
  
  Horrible lighting. Apologies. Salad still rocked though. Mr. Foodie Call did a few approving grunts while he ate this.
  
  My usual “pictorial” play-by-play of the recipe.
  
  Toast and “candy up” those walnuts.
  
  Stir up your dressing.
  
  Pick your pears.
  
  Chop ’em.
  
  Grab 2 bags of spring mix. Organic of course.
  
  Pour your dressing on your goods.
  
  Sprinkle with walnuts.
  
  Winter Salad with Pears and Candied Walnuts
  
  The Walnuts:
  - 1 teaspoon grapeseed oil
  - 1/2 cup chopped walnuts, toasted
  - 2 teaspoons sugar
  The Dressing:
  - 1/2 cup pomegranate juice
  - 2 Tbs. white wine vinegar
  - 2 Tbs. extra virgin olive oil
  - 2 tsp honey mustard
  - salt and pepper to taste
  The Salad:
  - 2- 5 oz bags of mixed greens
  - 2 pears, cored and chopped
  Directions:
  
  1. For the Walnuts: Heat oil in a skillet over medium heat. Add nuts and sugar. Cook for 3-4 minutes, stirring constantly. Remove from heat.
  
  2. For the Dressing: Whisk together all ingredients
  
  3. For the Salad: Combine greens and pears in a bowl. Drizzle dressing over salad and toss. Sprinkle with nuts.
  
  If anything, make this salad so that you can try this dressing. Pomegranate juice dressing? Super tasty and super healthy.
  Posted in Salads, Soups, and Sides | Tagged fruit, salad, walnuts
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