Jackie's Raw Kale Salad
I truly believe in tuning in to your body and “feeling” what it needs for nourishment. It’s called conscious eating in some healthy circles. This means, for example, that if you indulge intoo much good eating and alcohol on one day then you eat less and lighter for several days after. If you are having stomach troubles and constipation from digesting too much animal protein, then you should focus on lighter proteins or plant-based proteins like fish or nuts for several days after to balance things out. When I discovered almost ten years ago that my yummy, beloved dairy products like ice cream, cheese, and cream-based sauces were causing me to have gas, stay bloated, and making it hard for me to lose weight in my belly, I had to cut them almost completely out of my diet. It was a sad day for me, but what it forced me to do was turn to many vegetarian and vegan dishes that are flavorful and do not use dairy products.
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| Thanksgiving! |
So, as someone who now does not eat much dairy and tries to balance my intake of animal proteins, one of my favorite things to eat is kale salad. Kale has a tough, meaty texture that is extremely filling. Eating tons of raw greens daily is one way to keep your body feeling light and alkaline (as opposed to acidic) on a daily basis and to de-bloat you. Add in raw lemon juice and garlic and you have the perfect detoxifying combination. There are many variations of kale salad, but here is one of my favorites. The bonus is that my 14-year-old loves the flavors in this salad, too, so it is a perfect way to get raw veggies in him! I make it all of the time.
Raw Catalonian Kale Salad
Quoted directly from “The Two-Week Wellness Solution” by Tess Challis(one of my favorite vegan nutrition plans that will slim you down in 2 weeks when needed)
The secret to tenderizing kale for use in raw dishes is to cut it finely and “massage” it with a marinade. However, this only takes minutes, and you’ll be very pleased with the fresh, delectable, uber-nourishing results!
Makes 3 Servings
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6 cups of kale (lightly packed), washed well and drained
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2 tablespoons of fresh lemon juice
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3-5 medium garlic cloves, pressed or finely minced
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¼ cup raisins
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8 Kalamata olives, pitted and quartered (or chopped)
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¼ teaspoon sea salt
1.
Remove the stems from the kale and chop the kale leaves into thin ribbons (or just finely chop if you prefer). Place in a large bowl.
2.
Add the lemon juice, olive oil and agave nectar to the kale. Next, roll up your sleeves—this is about to get interesting. Using your hands, toss well to combine. Continue to work the liquids into the kale with your hands—you are “massaging” the marinade into the kale. Once the kale turns a darker shade of green and is softened, it’s ready for action.
3.
Add the remaining ingredients to the kale mixture and stir well, using a spoon (or still using your hands if you’re having too much fun). Once the mixture is thoroughlycombined, it’s good to go! This can be either served immediately or refrigerated in an airtight container for several days.
My cousin Haley's pound cake is moist and intensely flavored without being overly sweet. When my mother makes this for the 'Stoop Sales' on Hamilton Terrace, people buy a slice, come back for more, and even try to place personal orders!
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| This photo doesn't do the salad justice! Maryland Crab Cakes
These days it seems as if crab cakes are served in every restaurant in Manhattan. Unfortunately, they are usually poorly seasoned and prepared with more filler than crab. There is no fancy dipping sauce in the world that can make up for a crab cake that is mostly breadcrumbs. Unless you are a pigeon or Hansel and Gretel there is no reason to eat a mouthful of breadcrumbs! Yuck!
The best crab cakes that I have had have been in my grandmother's kitchen in Baltimore. They were usually served on a bed of crisp Iceberg Lettuce with a slice of sweet red tomato from her garden. Below is a recipe that my mother adapted from her mother and the Maryland Seafood Cookbook.
Ingredients:
1 pound regular Maryland crabmeat
1/2 cup of cracker crumbs (12 saltines)
1 egg beaten
5 tablespoons of mayonnaise
1 tablespoon of finely chopped parsley
2 teaspoons Worcestershire sauce
1 teaspoon mustard
1/2 teaspoon of salt or Old Bay
1/4 teaspoon of white pepper
Preparation:
1. Remove cartilage from crabmeat
2. Mix crackers, egg, mayonnaise, parsley, Worcestershire sauce, mustard, salt, and white pepper together well
3. Pour mixture over crabmeat and fold in lightly but thoroughly.
4. Form into six cakes
5. Cook cake in fry pan in just enough oil to prevent sticking until browned (about five minutes on each side).
6. Enjoy with mustard and saltines!
 Plummy's Pickles
My Aunt Plum is one of my favorite people in the world. She is beautiful, smart, and funny. Furthermore, anyone who spends even a few moments with her can tell how much she enjoys life.
Growing up, Aunt Plum played a significant role in my life; she modeled the importance of self-care and building a strong support network of female friends. I inherited her love of being out and about, and planning fabulous celebrations. I did not inherit her love of cooking, but this recipe for 24 Hour Pickles is so simple that even I could follow it!
Ingredients
2 quarts of water
1 cup of white vinegar 1/4 cup of salt 1/2 cup of sugar Directions
1. Bring the above ingredients to a boil and let cool.
2. Use about three cucumbers that are 2-3 inches long. Cut cucumbers in half or in quarters. (Kirby cucumbers or pickling cucumbers are the best. They can be found at Asian markets).
3. In a jar or jug add a pinch of pickling spices, three cloves of garlic, and a handful of fresh dill.
4. Add the cucumbers.
5. Pour the cooled liquid in the jar, cover tightly with a top and refrigerate overnight.
6.Enjoy!
Haley's Pound Cake
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The recipe looked simple enough, so we decided to try making Haley's pound cake to celebrate the first day of Fall (in sequins, of course). It was a little bit like the blind leading the blind, since neither of us bake, but thank God for Roberta. And thank you Haley for sharing your pound cake recipe with us because it is so good!
2 sticks of butter (at room temperature)
3 cups of suger
3 cups of flour
5 eggs (at room temperature)
1 tablespoon of lemon juice
1 cup of milk (at room temperature)
½ cup of Canola Oil
1 teaspoon of salt
Dollop of Crisco (for greasing the pan)
serves about 20 (The cake freezes very well).
Judy's Kale, Chicken, and Chickpea Soup
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| Judy Rae |
By Judy Rae
Summer is out and fall is in! And if you're like me, this is when I start cooking up my soups and stews. This season I am trying some new recipes. I was inspired to make this stew after watching Rachael Ray make a similar dish using chorizo. Since we don't eat pork in my home, I decided to "re-mix" the recipe and make it with shredded chicken. To save time, I recommend purchasing a roasted chicken from a grocery store, I buy mine from Whole Foods. And to make it seasonal and colorful, I use heirloom potatoes. This fall stew surely is a winner in my home! Most importantly, for busy moms on the go like me, it took all of 30 minutes to make. Enjoy!
Yields for 6-8 servings
Prep Time: 10-15 minutes; Cook Time 30 minutes
Ingredients
2 tablespoons, extra-virgin olive oil
6 small heirloom potatoes, diced
1 medium white onion, diced
6-8 cloves garlic, coarsely chopped
2 bay leaves, fresh or dried
2 cups of kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
2 cups of shredded chicken
32 oz of chicken broth in a box
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens for 2 minutes. Season with salt and pepper. Add beans, tomatoes, chicken, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender. Add Kosher or sea salt and pepper to taste. If broth reduces while stew simmers, add water.
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