Super Healthy Almond Kale Salad with Clementine-Maple Dressing

(Becky, the Mama. )

Greg and I just spent two days on a road trip, driving from snow-covered Denver to the blue skies, hot air balloons, rusty-red mountains, green grass, gorgeous flowers and warm sun of Arizona.  As soon as we pulled into the parking lot, I grabbed my bathing suit from the suitcase (still in the car) ran into the condo and threw it on, then dashed to the swimming pool. The sun was still in the sky, but sinking, so I arranged my lounge chair just so, where I could get the maximum rays, then sat down and basked and beamed with happiness. For as long as I can remember I’ve been a sun and a water baby. I wore my dark hair in two braids, as a little girl, and by summer’s end I always looked like Pocahontas, my skin as “brown as a berry,” my mother said.

To this day, I wonder if I am part Indian, as I disdain shoes and socks, preferring to be bare foot, even in the winter. I seek out sun like a lizard, anywhere I can find it. I do know that my grandmother Nonny and her family came to Sweetwater, Texas from New Mexico. Her eyes were a twinkling blue, her hair a stunning natural silver, and her skin turned a deep olive every summer.  She loved being outside in her garden, always in a flower print dress (I never saw her in slacks), and if we grandkids were lucky, she’d see and catch a baby horned toad, which us we loved to hold and play with more than any store-bought toy.

But I digress.  Back to the pool.  When I could see the sun dipping in the sky, I jumped out of the lounge chair, hurried back to the condo, grabbing this and that from boxes of food stuffs and ice chest we brought from home – kale, dried cherries, hemp seed,  sliced almonds, Clementine oranges – quickly creating the world’s fastest salad. Then photographing it while there was still natural light on the patio overlooking an emerald green golf course. After two days of road trip food burgers and fries, my body was craving something green and healthy.  This is truly a Super Salad, loaded with nutrition – and it was soo yummy, I know I’ll be making it again and again.  The nice thing about using kale in salads is that the salad still has lots of chew and crunch the next day, and in fact,  it seems to get even better as it has time to sit and soften a bit in the dressing.

Super Fruit & Almond Kale Salad with Clementine Maple Dressing

Ingredients for salad:

2 to 3 cups of chopped kale, leaves only – no stems (I was able to find it pre-chopped and mixed with some shredded carrots in the grocery produce aisle)

2 Clementine oranges, peeled and pulled apart in sections

2 T. dried cherries or cranberries

1 T. hemp, flax, or chia seeds

2 T. sliced or slivered almonds

1/4 cup sliced water chestnuts

Ingredients for Dressing:

¼ cup red wine or rice wine vinegar

Juice from 1 Clementine orange

1 T. pure maple syrup

1 t. soy sauce

2 t. good mustard

¼ cup olive oil

dash garlic powder or about 1/4 of a fresh garlic clove, grated

Salt and Pepper to taste

Directions:

Put kale in a large  bowl and knead and massage it with clean hands for a minute. This will break down the fibers and make the kale tender enough to eat raw.  (Sometimes I run hot water over it in a colander to soften the kale first, knead it, and then rinse again in cold water.)  Add all the rest of the ingredients for a salad and serve in a pretty flat platter.   Whisk all the ingredients for the dressing together and drizzle over the salad.  Serve and enjoy.

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The site URL: http://welaughwecrywecook.com
The Title: Fruit and Almond Kale Salad with Clementine-Maple Dressing
The URL:http://wp.me/p1UwM9-M9
© Copyright 2012 – All Rights Reserved


Jalapeno Jelly & Gorgonzola Burgers

Jalapeno Jelly Gorgonzola Burgers

I am married to a man who appreciates a good meal like you wouldn’t believe.  He enjoys the gourmet fare I occasionally serve, but one of his favorite suppers is a simple hamburger patty, a side of corn and a tossed salad.  I served this meal to him not long ago, on a day when he must have been really hungry because as I handed Greg his plate, he looked up gratefully and said, “You saved my life!”

“Really?” I asked.  “Just by cooking a hamburger patty?”

“Yes. Absolutely.”

Wow, I had no idea I welded that much power with a quarter pound of ground round.

Tonight I decided to jazz up his patty a bit, by mixing the meat with mustard, Worcestershire and jalapeno jelly, then stuffing it with Gorgonzola cheese and topping it with a bit more jelly and chopped jalapenos.

He loved it.   I loved it.  Lots of happy flavors did a salsa in my mouth.

I now share it with you,  as my small part in helping to save lives.

Jalapeno Jelly Gorgonzola Burgers

Becky’s Jalapeno Jelly Gorgonzola Burgers

Ingredients

Makes 4 juicy patties, serves 2 – 4 people, depending on how hungry they are!

1 1/2 pounds ground beef

* 1/4 c.  jalapeno jelly, divided (you’ll use some for topping)

1 T. mustard (I prefer stone ground, but use what ever kind you like)

1 large clove garlic, grated

1 t. Worcestershire sauce

1 t. salt

1/2 t. pepper

4 one inch cubes of Gorgonzola or blue cheese  (you can use any cheese you prefer)

4 t. chopped pickled jalapenos (you may also use fresh jalapenos, too, just expect  an extra kick of heat)

* Alternate substitute for Jalapeno Jelly: Mix 3 T. of your favorite jelly with 1 T. oickled jalapeno juice, Tabasco or buffalo sauce

Directions:

In a large bowl, use clean hands to mix hamburger meat with 2 T. of the  jalapeno jelly (or substitute), and the next 4 ingredients. Divide into 8 equal size hamburger patties, making them a bit on the thin side. Crumble each 1 inch cube of cheese in the middle of 4 hamburger patties as shown in the picture below.

Top the cheese covered patties with the remaining 4 patties and press to seal the edges.

Place four patties in a hot skillet (may use a little olive oil to prevent them from sticking) and brown until nice  caramelization takes place on one side.  Flip and turn stove temp down to medium,  cook about a minute to let the other side get good and brown as well. Then lower temp to low, cover and cook until burgers are cooked all the way through,  to your liking.

Remove from skillet to plate lined with paper towel to let excess fat drain off.  Spread a teaspoon of jalapeno jelly over each burger before serving, then garnish each patty with about a teaspoon of chopped jalapeno.

Wonderful with corn and a green salad made with tomatoes and avocados.   Or make into gourmet hamburgers with a dollop of guacamole between the burgers and buns.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Jalapeno Jelly Gorgonzola Burgers
The URL: https://welaughwecrywecook.com/2012/03/21/jalapeno-jelly-gorgonzola-burgers
© Copyright 2012 – All Rights Reserved