Sep 092013
 

Citrus Kale with Quinoa Salad (1) ~ Simple Recipes Dot Me

In spite of many people already feeling Fall, we are still enjoying summer. As a matter of fact, part of July and August were so overcast here that we thought that this year we would not have summer at all…luckily, summer is finally here at the South Bay. We have been spending a lot of time walking at the beach and enjoying the weather…with that being said, I am still in the mood for salad.

This is the first time that I made salad with kale. I usually make kale chips or add to soup….after seeing so many kale salads,  I decided to  eat it raw, and I felt in love with it, although I must admit that my husband did not care much for it. He is a little biased because he never liked kale and after baking loads and loads of kale chips he finally started to accept them…maybe after more batches of kale salad, he will acquire the taste for it…

Since kale is kind of chewy, I decided to add quinoa so the texture of the  kale could be masked by the soft and nutty flavor of quinoa. And citrus dressing was a natural way to break the bitterness of the kale…

Ingredients:

1 bunch of kale, I used the curly ones
5 to 6 tablespoon orange champagne muscat vinegar, I used the one from Trade Joe’s
½ red quinoa (or regular quinoa)
2 tablespoons olive oil
Dry cranberry to taste
Salt and pepper to taste
1 can of Mandarin oranges
Roasted sliced almond

Citrus Kale with Quinoa Salad (2) ~ Simple Recipes Dot Me

Method:

Cook the quinoa according to the instruction on the package. Once cooked, let it cool and place in the refrigerator for approximately 1 to 2 hours.

In the meantime, remove the kale leaves from the ribs and torn the leaves into small pieces (1/2 inch). Wash thoroughly and spin it dry.

In a bowl, add the orange champagne muscat vinegar and using your hands, gently squeeze the kale leaves until tilted. Place in the refrigerator for 15 to 30 minutes.

Remove the kale leaves from the refrigerator and add all the ingredients but the toasted sliced almond and Mandarin oranges.

Mix until all the ingredients are well mixed.

Place in serving bowl and sprinkle with the toasted almond and Mandarin oranges.

Citrus Kale with Quinoa Salad (3) ~ Simple Recipes Dot Me

Citrus Kale with Quinoa Salad (4) ~ Simple Recipes Dot Me

Citrus Kale with Quinoa Salad (5) ~ Simple Recipes Dot Me

If you enjoy this simple and quick recipe of kale salad you might want to check on Kale Chip or Quinoa Salad with Mint recipe.

Curiosity Corner Jan 2013
Did you know that kale is super rich in vitamin K? Vitamin K is crucial for the body function but one has to be cautious since too much vitamin K can interfere with some anticoagulant medications. Moreover, kale contains oxalate which affects the absorption of calcium, therefore avoid eating calcium rich food with kale.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Aug 122013
 

Kimchi Stir Fry Rice (1) ~ Simple Recipes Dot Me

This recipe was inspired from the one that I saw on Sissi’s blog, With a Glass, Kimchi Fried Rice, since then I wanted to make this kimchi fried rice. Well, I got a big jar of kimchi from Costco and here I am, for the very first time cooking with kimchi.

What is kimchi? Kimchi is a fermented dish which uses cabbage or radish, made with a mix of garlic, salt, vinegar, chili pepper and other spices. Yes, it is true, you might need to acquire the taste of it…especially the smell. Can you believe the kimchi is used in almost everything from soups to pizza topping and hamburger…yes, you read it right!

Anyway, once you get acquainted with the smell and taste you might even crave for it.

I pretty much adapt my “regular” fried rice recipe and just added kimchi to it.

Kimchi Stir Fry Rice (2) ~ Simple Recipes Dot Me

Kimchi Stir Fry Rice (3) ~ Simple Recipes Dot Me

Ingredients:

2 eggs, scrambled
2 chicken breasts cut into small cubes
2 cloves garlic, finely chopped
½ tablespoon soy sauce
2 ½ tablespoon olive oil
Salt and pepper to taste
½ tablespoon corn starch
1 small onion chopped
2 cups of cooked left over rice
2 ½ cups of frozen Soycutash from Trader Joe’s (or any frozen mixed vegetables)
½ to ¾ cup kimchi cut into bite size

Method:

Marinate the chicken breast with the garlic, soy sauce, ½ tablespoon olive oil, salt, pepper and corn starch. Let it sit for 5~10 minutes.

Quickly bring water to boil and cook the frozen vegetable as directed in the package, do not overcook. Drain and set aside.

In a wok sauté the chicken in 1 tablespoon of olive oil, browning slightly. Once the chicken is cooked set aside. In the same pan add one more tablespoon of olive oil and add the onion until slightly golden. Add the kimchi and mix gently, then add the rice, stir until well mixed.

Once the rice and kimchi are well blended, add the scrambled egg, veggies and the chicken. Stir gently until uniform. Add salt and pepper to taste.

Serve hot.

Kimchi Stir Fry Rice (4) ~ Simple Recipes Dot Me

Kimchi Stir Fry Rice (5) ~ Simple Recipes Dot Me

Kimchi Stir Fry Rice (6) ~ Simple Recipes Dot Me

Curiosity Corner Jan 2013
Did you know that kimchi in Korea is considered in “super food”? Kimchi is loaded of fiber, vitamins A, B and C and the main claim is due to the “healthy bacteria”, lactobacilli the ones that are found in yogurt, therefore helps digestion.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Jul 152013
 

Brandied Cherry Frozen Yogurt (1) ~ Simple Recipes Dot Me

I always liked chocolate filled with cherry and brandy, so I thought why not making a frozen yogurt with brandied cherry? It sure sounded much more tempting than plain cherry.

Yes, it turned out awesome…and nobody got drunk in spite of the amount of brandy that was added to the cherries. The alcohol was totally gone with the cooking, but the flavor and aroma of the brandy was detectable in every cherry. So now imagine a spoonful of the creamy yogurt with cherry in every bite…yum!

Ingredients:

1 lb fresh cherry
1/3 cup sugar
½ cup brandy

2 cup non-fat Greek yogurt
2-3 tablespoons brandy (optional)

Brandied Cherry Frozen Yogurt (2) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (3) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (4) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (5) ~ Simple Recipes Dot Me

Method:

Make sure that your ice cream maker bucket is in the freezer overnight before you start the process.

Remove the pit of the cherries (I just bought a cherry pitter and it is great!) and place in a medium pan with the sugar and brandy. Cook over high heat until boiling point, then lower the heat to medium low and continue to cook for approximately 12 minutes until the cherries are slightly soft, and still somehow whole (not mushy) and syrupy.

Remove the brandied cherries from the heat , let it cool and place in a the refrigerator for a few hours or overnight.

In a medium bowl, mix the yogurt, all the brandied cherry and brandy (optional). Once the cherry and the yogurt are all well blended turn on the ice cream maker and pour the yogurt mix into the frozen bucket.

Churn until the mixture is creamy for about 10 to 15 minutes depending on your ice cream maker.

Serve immediately (best option) or place in the freezer.

If placed in the freezer, remove the frozen yogurt 10 to 15 minutes before serving.

Brandied Cherry Frozen Yogurt (6) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (7) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (8) ~ Simple Recipes Dot Me

If you like this frozen yogurt recipe, you might want to check on Mango Frozen Yogurt with Agave Syrup, Rhubarb Frozen Yogurt or Strawberry Frozen Yogurt.

Curiosity Corner Jan 2013
Did you know that cherries are very low in calories and rich in nutrients, vitamins and minerals? Cherries are rich in pigments which contain antioxidant properties, therefore beneficial to prevent many diseases such as cancer, heart disease, pre-diabetes, hypertension, etc…

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Jul 082013
 

Quinoa with Mint (1) ~ Simple Recipes Dot Me

I hope all of my friends from US had a great holiday weekend…we had a wonderful time with family and friend with lots of BBQ and to finalize the party we saw the fireworks from the rooftop…it was a beautiful day…

I got this idea after having quinoa salad at the Stonefire Grill. Although the one that is offered at the restaurant comes only with lemon, mint and green onion, I decided to dress a little more when making my version of the quinoa salad.

This simple recipe for quinoa salad is refreshing and so good…super simple to put together…just prepare the quinoa as described on the package and have cucumber, tomatoes and lots of fresh mint. It is great as a side dish for any kind of meat, poultry, or even as a whole meal.

Quinoa with Mint (2) ~ Simple Recipes Dot Me

Ingredients:

1 ½ cup cooked quinoa, cooled
2 tomatoes seed removed and chopped
1 small cucumber, seed removed and cut into small pieces
Fresh mint to taste
Fresh lemon juice to taste
1 ½ tablespoons olive oil
Salt and pepper to taste

Method:

Mix all the ingredients in a medium bowl and refrigerate for ½ to 1 hour before serving.

Quinoa with Mint (3) ~ Simple Recipes Dot Me

Quinoa with Mint (4) ~ Simple Recipes Dot Me

I hope you enjoy this simple recipe for quinoa salad…if you are looking for more recipe with quinoa, you might want to check on Red Quinoa with Chicken or Bell Pepper Stuffed with Quinoa.

Curiosity Corner Jan 2013
Did you know that FAO (Food and Agricultural Organization of the United Nations) has officially declared the year of 2013 as “The International Year of the Quinoa” ? Quinoa contains more protein than any other grain and its amino acid balance is close to the idea, similar to milk.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Jun 172013
 

Strawberry Salsa (1) ~ Simple Recipes Dot Me

Strawberry Salsa (2) ~ Simple Recipes Dot Me

I always like fruits in savory dishes…back in Brazil during festive time like Christmas and New Year we always have turkey or ham with fruits, therefore serving savory dishes with fruits always remind me of my childhood.

Strawberries are everywhere…and they are at its freshest season. After making all kind of drinks with strawberries and eating them fresh or topped with condensed milk, I decide to make this simple and easy strawberry salsa,  served with a simple flour coated hake and scallops. It was divide…so refreshing and so summery.

Ingredients:

Strawberry Salsa

8oz fresh strawberry clean, hulled and cut in small pieces
2 tablespoons sweet onion, finely chopped
¼ cup fresh cilantro, finely chopped
Salt and pepper to taste
Fresh lemon juice to taste
Jalapeno to taste, (optional, if you like it spicy, I did not add…this time)

Seafood

1 hake, filet
4 scallops, large

¼ cup all-purpose flour
Salt and pepper to taste
1 ½ tablespoon olive oil

Strawberry Salsa (3) ~ Simple Recipes Dot Me

Strawberry Salsa (4) ~ Simple Recipes Dot Me

Strawberry Salsa (5) ~ Simple Recipes Dot Me

Method:

Strawberry Salsa

Mix all the ingredients in a medium bowl and chill for 1 hour before serving.

Seafood

In a deep plate, mix the flour with fresh ground pepper and salt. Coat the fish and or scallop with the flour mix.

In a fry pan add the olive oil and pan fry the fish filet and the scallops. Make sure that you have both sides of the fish filet browned and fully cooked. Sear the scallops both side to your likeness.

Remove from the heat and top with the fresh strawberry salsa.

Serve immediately.

Strawberry Salsa (6) ~ Simple Recipes Dot Me

Strawberry Salsa (7) ~ Simple Recipes Dot Me

If you enjoyed this simple recipe of strawberry salsa you might want to check on Strawberry Frozen Yogurt or Soft Cheesecake with Strawberry Sauce.

Curiosity Corner Jan 2013
Did you know that 1 cup of strawberries contains all the vitamin C that you need for the day? Moreover, strawberries contain a combination of antioxidant and anti-inflammatory nutrients, therefore many research support the benefit of strawberry in regards to prevention of cardiovascular disease, regulating blood sugar in type 2 diabetes and prevention of certain cancers.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Jul 232012
 

I got this idea for warm chicken salad from Katerina at Culinary Flavors. I don’t know if you remember, Katerina is a dear blogger friend that when we were in Greece she and her husband received us so graciously, hosting us to a wonderful dinner at the local Greek restaurant, and we learned so much about the culture and life in Greece. Anyway, when I saw this recipe on her blog I thought, yes…I can use this recipe for chicken and make it into a meal by layering Katerina’s Mediterranean Chicken Stir-Fry on a bed of greens. No need to mention (although I just did it), my husband was giving me compliments throughout the dinner…I had to acknowledge that the tasty chicken recipe came from Katerina, which was nice, because during dinner we could again share memories of our trips to Turkey and Greece…

Since the weather is getting warm here in Southern California and the days longer, I love this kind of meal, simple, quick, easy and tasty so we have time to walk at the beach after dinner before gets dark.

I adapted the recipe since I am cooking for 2 people, and please hop Katerina’s site Culinary Flavors for more details. So here is the simple recipe for this tasty chicken 🙂

Ingredients:

Chicken

2 chicken breasts, boneless, skinless cut in small cubes
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon brown sugar
1 garlic clove, finely chopped
1 pinch of dried oregano
1 pinch of dried basil
1 pinch of thyme
1 pinch of rosemary
Parsley chopped to taste
Salt and pepper to your taste

Salad

Greens of your preference
Tomatos
Kalamata olives

Method:

Chicken

Place all the ingredients together, mix the chicken with the herbs, and let it marinated for 30 minutes to 1 hour.

In a wok or frying pan over medium-high heat and stir-fry the chicken until cooked and golden brown. Set aside.

Assembly

On a plate spread the greens, tomatoes and Kalamata olives, and top with the stir-fried chicken. Serve immediately.

I hope you enjoy this recipe as much as we did. You might want to check Grilled Salmon and Shrimp with Cilantro and Lemon, these are great topped on a bed of greens.

Thank you for stopping by Simple Recipes and have a great week!