Fall Harvest Salad with Sweet Mustard dressing

 

Fall Harvest Salad with Sweet Mustard Dressing

recipe from Plum Street Collective

Ingredients

Sweet Mustard Dressing

• 4 tablespoons whole grain mustard
• 1/3 cup mayo
• 2 tablespoons sour cream or Greek yogurt (plain)
• 1/4 cup apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/4 cup maple syrup

Fall Harvest Salad

• 2 heads Kale
• 1 pound Brussels sprouts, sliced thin (slice each one into 3-4 slices)
• 6-8 strips cooked bacon, cut into small pieces, or crumbled
• 1 cup candied pecans (I started buying mine pre-candied to save time but you can sweeten them yourself if needed by cooking in a nonstick pan with a little maple syrup)
• 1 pomegranate, arils removed (or you can buy just the Arils, already removed)
• crumbled goat cheese
• 1 tbsp olive oil
• 3 tbsp apple cider vinegar
• salt

• Instructions

  Sweet Mustard Dressing

  • Whisk all dressing ingredients together. Store in the fridge for up to a week.

  Fall Harvest Salad

  • Brussels Sprouts: Preheat oven to 425°F. In a medium-sized bowl toss cut Brussels sprouts with 2-3 tablespoons of olive oil. Once coated turn out onto large rimmed baking sheet. Sprinkle generously with salt and bake for 20-25 minutes until slightly charred. Remove and set aside.
  • Bacon: If you haven't cooked your bacon already, do that while the Brussels sprouts are baking. Pan fry the bacon until well cooked and set aside to cool on paper towels to absorb the grease.
  • Kale: Prepping your kale is an important step to it tasting great and helping it absorb some flavor. First start by cutting out all the veins of your kale leaves. Once those are removed, using a large chef's knife, slice your kale into thin strips. The thinner they are, the easier they will absorb the flavor. Place kale shreds into a large bowl and drizzle with 1 tablespoon of olive oil and 3 tablespoons of apple cider vinegar. Sprinkle with 1/4 teaspoon of salt. Then using clean hands, slowly start to massage the kale by grabbing large portions and squeezing together. Keep doing this for 3-4 minutes until the kale softens up and reduces in size by about half.
  • Build your salad. Start with the kale as the base, then add on the Brussels sprouts, the bacon, the pecans, then the pomegranates, and finally the goat cheese. Mix mustard dressing again, or shake, before using. Drizzle generously with the dressing and toss well. Top with a little more goat cheese before serving.

Marry Me Chicken Soup

 Made this today for Soup Sunday and it was delicious!!

Marry Me Chicken Soup

By Salt and Lavender

• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon butter
• ▢ 1 medium onion chopped
• ▢ 4 cloves garlic minced
• ▢ 2 tablespoons tomato paste I use double concentrated
• ▢ 1/2 cup sun-dried tomatoes see note
• ▢ 1/2 teaspoon Italian seasoning
• ▢ 1/2 teaspoon dried oregano
• ▢ 1/2 teaspoon crushed red pepper flakesoptional
• ▢ 1/2 cup dry white wine
• ▢ 4 cups chicken broth
• ▢ 2 cups cooked/rotisserie chicken
• ▢ 1.5 cups uncooked rotini or fusilli pasta
• ▢ 1 cup heavy/whipping cream
• ▢ 1/2 cup freshly grated parmesan cheeseplus more, for serving
• ▢ 2-3 cups (packed) fresh baby spinach
• ▢ 1/2 cup (loosely packed) fresh basil torn/sliced 
• ▢ Salt & pepper to taste

Instructions 

• Add the oil, butter, and onion, to a soup pot/Dutch oven over medium-high heat. Sauté for 5 minutes, stirring occasionally.
• Add the garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and crushed red pepper flakes to the pot and cook for about a minute.
• Add in the wine and let it bubble for 1-2 minutes, stirring to incorporate the tomato paste mixture.
• Add in the chicken broth and increase the heat to high. Once the soup is boiling, add the pasta, then reduce the heat and simmer (covered, with the lid slightly open) for 10 minutes. Stir it every few minutes to ensure the pasta isn't sticking to the bottom of the pot.
• Stir in the cream and chicken and cook for another 4-5 minutes or until the pasta is tender and the chicken has warmed through.
• Turn the burner off and stir in the parmesan, spinach, and basil. Season with salt & pepper if needed. Give it a good stir and serve once the spinach has wilted. Top bowls with more freshly grated (or shaved) parmesan.
  
  

  Notes

  • I drain the oil from the sun-dried tomatoes and loosely pack them in the measuring cup. If they’re not already chopped, it’s a good idea to chop them into small pieces.
  • Serves 4-6 depending on portion size/what else you serve it with.

Perfect Chocolate Chip Cookie

 Chocolate Chip Cookies

A lady in my ward brought these to church and they were so good! 

1/2 c brown sugar

1 c sugar

2 sticks of butter (half melted)

Cream together

ADD 

2 eggs

2tsp of vanilla

Mix until just combined.

ADD

3 c flour

1tsp baking soda

1/2 tsp salt

2 c chocolate chips

scoop onto cookie sheet and chill in fridge for 20 min

Bake at 350' for 8-10 min. The cookies will be pale and look way too soft. Let them sit and cool, they will end up soft and still hold form! 

Coconut Curry Chicken Meatball Soup

 This is SOOOO good. I used ground turkey, not chicken because I like the flavor and texture of turkey more. I also used regular potatoes, not sweet potatoes because my kids don't like sweet potatoes.

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• Coconut Curry Chicken Meatball Soup, by Half Baked Harvest

• 1 pound ground chicken or turkey
• ▢1 small shallot, chopped
• ▢1/2 tablespoon chopped fresh ginger
• ▢2 teaspoons soy sauce
• ▢black pepper + kosher salt
• ▢2 tablespoons extra-virgin olive oil
• ▢4 cloves garlic, chopped
• ▢2 tablespoons red curry paste
• ▢1 tablespoon yellow curry powder
• 1 small shallot, chopped
• 1/ Tbl ginger, chopped
• ▢2 cups low-sodium chicken broth
• ▢1 cup cubed sweet potatoes or regular potatoes 
• ▢2 (14 ounce) cans coconut milk
• ▢2 cups baby spinach
• ▢2 cups cooked basmati rice
• ▢1/3 cup fresh cilantro, chopped
• ▢toasted chili sesame oil

US Customary – Metric

Instructions

• 1. In a bowl, combine the chicken, 1 shallot, 1 tablespoon ginger, soy sauce, and a pinch of pepper, Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

  2. Heat the olive oil over medium heat in a medium pot. Add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Transfer to a plate.

  3. To the same pot, add the curry paste, curry powder, 1 shallot, 1 tablespoon ginger, and the garlic. Cook until fragrant, about 2 minutes. Stir in the chicken broth and sweet potatoes. Cover and cook over medium heat until the potato is tender about 10 minutes. Add the coconut milk and spinach. Simmer, uncovered another 5-10 minutes, until thickened slightly. Slide the meatballs back into the soup. Stir in the cilantro. Season with salt.

  5. Divide the rice among bowls and ladle the soup and meatballs overtop. Drizzle with chili oil. Serve with Naan on the side. Enjoy!