Kale Salad

 1.) Prepare dressing. Combine lemon juice, olive oil, honey, salt, and pepper in a measuring cup and stir until dissolved.

2.) How to Prepare Kale:

Strip kale leaves (hold the stem in one hand and pull the leaves off with the other). Discard the stems as they are fibrous and tough.

Chop leaves into bite-sized pieces and double rinse the chopped leaves to catch any trapped dust in the curly leaves then thoroughly dry in a salad spinner.

3.) Why Should You Massage Kale?

Raw kale is naturally a tough green and massaging it helps to soften it up so you can enjoy it without having to cook it. Be sure not to over-massage it so you don’t end up with mushy kale. Rub the kale and dressing together just until the kale starts to wilt.

How to Make Autumn Kale Salad:

1. Place kale in a salad bowl, add cranberries, and drizzle with all of the dressing. Use your hands to massage the dressing into the kale, just until the kale starts to wilt. This will help to soften it. Cover and refrigerate 4 hours or overnight.

2. Before serving, top with sliced apples, sliced pears, thinly sliced onions, and toasted pecans. Toss to combine.

Ingredients

Ingredients for Salad Dressing:

• 4 Tbsp fresh lemon juice
• 2 Tbsp extra virgin olive oil
• 1 Tbsp honey, or sugar
• 1/2 tsp salt
• 1/8 tsp black pepper

Ingredients for Kale Salad:

• 1 bunch kale, (8 cups loosely packed) well rinsed
• 1 cup craisins, dried cranberries
• 1 small red onion, thinly sliced
• 1 apple, (I used a crisp fuji apple)
• 1 pear, (firm)
• 1 cup pecans, toasted on a dry skillet

US Customary - Metric

Instructions

1. Combine all dressing ingredients and stir together until honey dissolves then set aside.
2. Rinse and strip kale leaves. Chop in bite-sized pieces. I rinse the chopped leaves a second time to ensure there isn't any dust hidden in the curly leaves then dry in a salad spinner.

3. Place kale in a salad bowl, top with 1 cup craisins and drizzle with dressing. Use hands to stir well and massage lightly until kale just starts to wilt. Cover and refrigerate 4 hours or overnight.

4. Before serving, add sliced apples, sliced pears, thinly sliced onions and toasted pecans. Toss to combine.

Nanci's Chili recipe

 1          Large Onion Chopped

            2          Carrots cubed

            3          Cloves Garlic minced

            2-3       TBSP Mild Chile Powder (We do this with 1-1.5 Tbsp)

            1          Tsp Cumin

            ¼         Cup Water

            2-3       Cans Beans (you can use different beans in the same batch Like Black and Kidney

            1          Can Chopped Tomatoes

                        Salt to taste

Roasted Brussel Sprouts

 Brussel sprouts 

Hi!! It's SO easy! Just halve the Brussels (and cut off the root guy on the end) then put in a bowl, drizzle with olive oil (or coconut oil or canola oil if you want it sweater) then some salt and pepper. Spread out onto a baking sheet in a single layer - it's okay if some of the Brussels fall apart a bit, this will make some crispy bits which makes them Supah extra yummy- then roast at 400 for 35-40 min!

Cousin Sarah

Okonomiyaki

Ingredients: flour, baking powder, eggs, water, cabbage, okonomiyaki sauce, mayo. 

 Optional: carrots, green onion, pork strips, bacon, cheese, shrimp, katsuobushi

Mix 1 cup flour and 1 teaspoon baking powder. Crack in 3 eggs, and mix with approximately 1/3 cup water. Want a soupy batter. 

Finely chop cabbage (green onion chopped to about an inch long and shredded carrot also yummy) and mix in the batter so it's lightly coated (can add extra flour, egg, and water as needed). 

Fry with a tablespoon of oil until firm enough to flip. Turn heat low and put on a lid for about 5 minutes to steam cabbage. If too mushy when you remove the lid, let cook a bit longer without lid until it crisps up. 

Zucchini Bread

I have made this recipe:
http://allrecipes.com/recipe/6698/moms-zucchini-bread/

Alterations:
1 cup whole flour
Down to 2 cups sugar or 1 1/2 cups sugar
Replaced 1 cup sugar for brown cane sugar

I tried a lemon version, replacing 2 of the teaspoons of vanilla with lemon extract.

I have also tried replacing the cinnamon with pumpkin spice.

Pickles!

Today, I made pickles!

Fresh cucumbers from a friend,
Coriander,
A pinch of sea salt,
Dill,
1/2 water, 1/2 rice vinegar

http://www.thekitchn.com/how-to-quick-pickle-any-vegetable-233882

Goya Champloo

I was so excited for this breakfast!

Dishes:
-Coffee with soy milk (ran out of reg.)
-Raw okra in a splash of Kikkoman soy sauce (good, rich soy sauce for it)
-Fresh nectarines
-Ureshino-cha (green tea)
-Sliced tomato
-Goya champuru
-Salt-grilled peppers (apparently not shishito?) with homemade ponzu dipping sauce

All of the produce was from Santa Rosa' s Wednesday Market (a summer farmer's market and fair).

Champuru:
I tried cooking goya champuru today.
Fresh goya from the Santa Rosa Wednesday market; old ceramics I haven't used for years; a new attempt at a dish I haven't cooked since Japan.

Still so so bitter 😲, but good. New to this attempt--rubbing in salt and letting it sit, rinsing and letting sir sit in warm water for a minute or two, and cooking just with egg and garnishing with katsuo boshi.

Recipe that guided me:
https://www.japancentre.com/en/recipes/573-goya-chanpuru-bitter-melon-stir-fry