Super Healthy Archives | finding time for cooking

Delicious & Easy Kale Salad

October 25, 2020

I don’t know why it’s taken me so long to give this a try. I’ve been wanting to find an easy kale salad recipe for forever, something I could put in my regular dinner rotation. And don’t roll your eyes…when done properly, kale can be totally delish.

When not done properly it’s a tough, chewy mess. Fear not, this is not that kale.

As I said above, I’ve been wanting to lock down a great basic kale salad for forever. But then I stalled and stalled…partly waiting to actually find lacinato kale in my grocery store (it’s like a unicorn!).

Finally I gave up and tried this with curly kale, and totally loved it. It’s such a simple combination of flavors, but can be super flexible depending on the ingredients you have and is equally great with either curly or dino/lacinato kale.

I have made a few tweaks to the original recipe, mostly to the dressing. I felt it had WAY too much lemon juice so I halved it, and also added a bit of dijon mustard for some creaminess and tanginess.

I love the fall feel this salad brings, but it’s honestly great any time of year. I also love that it takes less than 10 minutes to throw together.

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5-Minute Healthy Breakfast Tacos

October 21, 2020

These healthy breakfast tacos have been giving me *life* the past several days!

I’ve been on a bit of a “detox” the last couple weeks, nothing super extreme but the kind where you tell yourself you need to LOCK. IT. UP. I’ve been focused on eating simple, unprocessed foods as much as possible, lots of fruit and veg, largely staying away from alcohol…you know the drill.

And these easy breakfast tacos have been playing a big role in enabling my “being good”. I can be on a conference call, taking notes and speaking up, and still whip these babies up in 5 minutes. They’re a great fast lunch when on the go.

I also love how simple they are, yet how satisfying they are…I don’t feel cheated in any way, and I’m full for hours.

They’re also really versatile, so you can get as creative as you’d like with extra toppings or seasonings. Even calling this a “recipe” feels like it’s overstating things a bit—they’re that easy.

If you’re timing this, here goes…READ THE POST

Salmon Potato Hash With Fresh Herbs

August 16, 2020

Some of the best recipes result from trying to use up an ingredient, and that’s definitely the story of this AMAZING salmon and potato hash.

I’d bought a couple giant salmon filets, but the week kind of got away from me and they were smelling stroooong. I was trying to figure out what to do, since throwing $20 worth of salmon away did not appeal. But just eating the filet itself kind of freaked me out. So I decided to just bake it up and figure it out later.

Then I got a brainwave about a salmon and potato hash, since I also had a bunch of red potatoes to use up. After looking up a bunch of recipes nothing struck my fancy, so I just made it up.

And this has become a new fave, a hearty and healthy lunch option that makes great leftovers and is the perfect way to use up leftover salmon.

The recipe is super flexible, so you can add other veggies or adjust the seasonings based on your mood. Just don’t add anything too wet (like fresh zucchini or squash)…it’s meant to be dry and get kind of caramelized.

You’ll actually notice through this recipe that I alternate between two sets of photos. I’ve made this a few times, and once I added in some roasted butternut squash that was just sitting around. Don’t let it confuse you!

To really level it up, serve with some fresh salty feta, goat cheese, or capers, or top with poached or basted eggs. READ THE POST

How To Baste Eggs: Basted Eggs with Caramelized Shredded Brussels Sprouts

August 1, 2020

What are basted eggs, you ask? Well, friend, prepare to fall in love. It is a super fast and easy way to cook eggs, but strangely flies under the radar. It’s somewhere between fried (which I never ate growing up) and poached (which is complicated and challenging). Basting eggs takes like five minutes total, and you can choose whether the yolks are runny or firm. So let’s talk how to baste eggs.

And then I’ll share a “recipe”…which isn’t really a recipe so much as a meal combination that I stumbled upon many years ago in the throes of desperation, trying to avoid yet another meal of cereal and wine.

Not that there’s anything wrong with that…

I’ve already shared my love of brussels sprouts, including this delicious, easy caramelized shredded brussels sprouts (and much faster than roasting them in the oven!).

So one night, I had a few brussels sprouts sitting in the fridge I knew I could make up, but that wasn’t going to cut it for dinner. So I decided to baste up some eggs for a protein kick. What was great was how the egg yolk (I like mine on the runny side) mixed in with the brussels sprouts. Think of these brussels sprouts like you would a vegetable hash, a wonderful base for eggs.

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Simple No-Cook Tomato Sauce For Traditional Margherita Pizza

July 26, 2020

Everyone should have a simple pizza sauce in their repertoire, something they can throw together in just a couple minutes from ingredients in their pantry. And for me, there is nothing more perfect in its simplicity than the traditional tomato sauce for margherita pizza.

I’ve been on a grilled pizza kick, both because it’s amazingly delicious, and also because I’ve been trying out all sorts of grilling different techniques to determine once and for all what the best is. And in the process I’ve eaten a loooooott of margherita pizza. So much. But so yumz.

Check out my deep post on how to grill pizza, and the best dough recipe for it!

There are just a handful of ingredients in this super simple pizza sauce recipe, so quality really matters. And all it takes is a quick whiz in the blender, so no heat, no mess, and literally 5 seconds. Then you can make this easy, delicious traditional margherita pizza! READ THE POST

Chetna’s Easy Chicken Curry

May 25, 2020

So here’s the thing. This is not the most photogenic dish. It’s just not. But MAN, it packs a wallop of a flavor punch. This easy chicken curry recipe from Great British Bake-Off contestant Chetna is healthy and simple, but (most importantly) totally delish.

Now, some folks may ask why there’s no curry powder in it, if it’s a curry. But actually curry powder is a largely Western invention and addition, and “curry” is just a larger class of dishes. You can read a bit more about it here since, as a white American farm girl, I’m not the expert 🙂 Suffice to say, this is a curry!

You may look at the total preparation time and think, “ain’t nobody got time for that on a weeknight”. And maybe that’s true, but what I love about this recipe is that the hands-on time isn’t much, and the first several steps go in stages with plenty of time in-between to prep…so while the oil heats up chop your onions, while the onions cook chop up your tomatoes, etc.READ THE POST

One-Skillet Thai Ground Turkey Curry with Rice

March 29, 2020

It’s been a bit since I found a main dish recipe I really loved. I’ve had a few “okay” ones, but this…now THIS is worth sharing with you. It’s only recently I’ve started playing around with ground turkey (i’m a hamburger girl), and wouldn’t have thought to put it in a curry. But this easy Thai ground turkey curry is so lovely and comforting that I’m a convert.

This recipe really is quite versatile. I added zucchini as I like the green color it adds, and also as a way to cram some more veggies in. The first time I made this I also substituted sweet potatoes for the carrots (very thinly sliced, like matchsticks), and both were delicious.

What DOES matter is using really good quality coconut milk if at all possible. I’ve linked to one that I am currently using that I buy on Amazon, but try and find one without BPA-lined cans, guar gum and similar stabilizers, and with the highest fat content possible (don’t go “light”!). I think Trader Joe’s organic canned coconut milk is great as well.

This is so easy and adaptable that I’ve made it a few times in the past few weeks, trying to make sure I had it right. I made it in both a very large skillet and a stockpot (and both worked fine) so you may see both make an appearance in the photos below.READ THE POST

Winter Grain & Roasted Vegetable Salad With Balsamic Dressing

February 17, 2020

It’s happened. I found a salad recipe I love. True, it’s packed with roasted vegetables and hearty grains in addition to the baby kale…

But still, I absolutely love this recipe, and for a person who’s not really into salad, that is saying something!

One of my favorite things about this recipe is that it’s CRAZY adaptable, takes very little hands-on time, and you can use store-bought ingredients to make things simpler. I used pre-cooked beets (I still went ahead and roasted them after), and a clamshell of baby kale which is tender and doesn’t need shredded.

This roasted vegetable salad is also a great dumping ground for other leftovers…I’ve tossed in roasted veggies, grilled chicken, and anything else that caught my fancy. It made a great make-ahead lunch for taking to work all week, and I actually *looked forward* to pulling it out of the fridge.

Besides swapping out the wild rice for a hearty grain like barley, and I played with the dressing proportions quite a bit…in particular, I decreased the olive oil so it makes less dressing but the flavor is stronger—so you need less and cut the calories down a little.

Because I use baby kale and it’s more tender, this works okay, and you can add the dressing ahead of time without everything getting too soggy. It packs a punch!

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A Fall Classic: The Best Homemade Apple Butter Ever

January 12, 2020

The very first time I made this recipe was many years ago, when the leaves were turning all shades of fiery red and orange, signaling a gorgeous Georgia fall. There was a chill in the air, co-workers arguing over SEC football, and comfort food cravings were haunting me.

You know what else says “fall”? Apple butter. Well, technically anything apple + cinnamon, but apple butter is definitely high up on the list. My mom had shared a homemade apple butter recipes from our family friend, Louise, and I decided to give it a try…and it’s become one of my favorite recipes of all time.

Since that time many years ago, making this apple butter has been a rite of fall. I’ve made it, without fail, every single year for going on a decade. I share jars with friends, co-workers, family…this stuff is legendary. And all the better because it’s so easy.

One of the best parts?? No peeling necessary–you keep the peels on your apples, because the pectin in the peels helps it thicken up. The combination of spices and brown sugar makes for a complex and warm flavor, completely adaptable to your own preferences. This is one of those great things that bubbles away on the stove, but takes very little hands-on time and effort.

I’ve posted the original homemade apple butter recipe as I was given it below, but when I make this I make one major tweak—the amount of sugar it called for seemed extreme, so I decrease it significantly. It lets the natural sweetness of the apples as well as the spices shine through, and makes it healthier overall.READ THE POST

Maple-Glazed Chicken With Sweet Potato Hash

December 14, 2019

I was getting ready to start my grill the other night, when all of the sudden I realized I needed a break from it. I’d grilled chicken and veggies almost every night for over a year and a half (and loved it), but it was time to switch things up. But since it was already dinner time, I had to find something fast, easy, and that didn’t require special ingredients. Oh, and healthy. And yet magically this delightful maple-glazed chicken with a nice spiced sweet potato hash totally fit the bill!

I ended up modifying the original recipe a little, specifically in how I cooked the chicken since I had tiny tenders vs. full chicken breasts. What I discovered is that the recipe is simple and flexible, so you can figure out the right proportion of stove vs. oven each time you make it. The sweet-and-savory combo was a total winner!
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