Warm Kalette Salad

November6

Presenting! The Fabulous Kalettes!

A delicious different side-dish: a Warm Kalette Salad! This is what happens when kale and Brussels sprouts hook up: a non-genetically modified veggie.

 

No, it’s not a girl group from the ’60s. This is what happens when kale and Brussels sprouts hook up: a non-genetically modified vegetable that’s full of fiber, vitamin C, K and B6.

And, oh, are they delicious, with a slightly sweet and surprising nutty flavor.

Kalettes are also gorgeous. They have crunchy, deep purple stems with soft bright green leaves. I discovered them in a farmers’ market this summer, but since then I’ve seen them at Trader Joe’s and Whole Foods. Melissa’s Produce also carries them, but they call them Kale Sprouts (cute!).

Presenting the fabulous Kalettes! This is what happens when kale and Brussels sprouts hook up: a non-genetically modified veggie full of vitamins and fiber.

Kalettes are great raw in a salad (chop them up a little first), but I also like them grilled, steamed, sautéed or roasted. If you do cook them, watch them carefully so you don’t burn their tiny, delicate leaves.

Besides trimming the ends, and rinsing them in cool water (of course), Kalettes don’t take much prep. This Warm Kalette Salad is fast and simple to make and, with the fresh feta cheese and pomegranate, makes a gorgeous side dish!

They may not be a girl group… but Kalettes ROCK! (Sorry…)

 

A delicious different side-dish: a Warm Kalette Salad! This is what happens when kale and Brussels sprouts hook up: a non-genetically modified veggie.


5 Delicious Dips

May20

Without any research or fact-finding, I can state categorically: Everyone loves dips.

5 Delicious Dips... perfect for whatever you have on the table: chips, chicken strips, veggies, fruit...

And what does everyone like to dip? Everything.

I’ve come up with 5 Delicious Dips that take minutes to prepare and are perfect for anything you want to submerge in deliciousness. Most are healthy. One is particularly decadent, but c’mon… it’s a dip… not a meal.

Ready to take the plunge? Let’s go…

5 Delicious Dips

 

5 Delicious Dips... perfect for whatever you have on the table: chips, chicken strips, veggies, fruit...

 


National Ice Cream Pie Day: Banana & Toffee Ice Cream Pie

August18

Yippee! Today’s National Ice Cream Pie Day!

Banana and Toffee Ice Cream Pie-Mama's High Strung

This is a serious holiday, folks, so before we move forward, here’s a little ice cream info you should have in your foodie-knowledge arsenal from the Ice Cream History website:

1. In 1851, the industrial production of ice cream began in Boston, Massachusetts.

2. The average American consumes almost 50 pints of ice cream in a year.

3. Vanilla is the most popular flavor of ice cream, followed by chocolate and strawberry.

4. More ice cream is sold on Sunday than any other day of the week.

5. It takes 12 gallons of milk to make 1 gallon of ice cream.

Now, back to the party.

I love the banana ice cream recipe in Jeni Britton Bauer’s cookbook “Jeni’s Splendid Ice Creams at Home.” I changed it a bit and added an extra banana for more flavor-wow and threw in some chopped English toffee for a bit of a crunch. You will need an ice cream maker for this recipe.

Wilton’s Mini Pie Pan is absolutely perfect for making individual pie servings. I used my favorite vodka piecrust recipe, but you can use Pillsbury Ready-to-Bake Piecrust sheets to make it easier.

A lot of effort, I know. But this day only comes once a year… so give it all you’ve got!

Like this? Try this: Easy Ice Cream Peach Pie 


Crunchy Broccoli and Bacon Salad

June13

Yep, been on a bit of broccoli binge lately… and this Crunchy Broccoli & Bacon Salad is my latest crave.

(Sure were a lot of “Bs” in that last sentence.)

Crunchy Broccoli & Bacon Salad Obviously, I love broccoli.

  • Not just because it provides more disease-fighting nutrients than almost any other vegetable.
  • Not just because it’s loaded with both soluble and insoluble fiber… good for the heart and digestive system.
  • Not just because it’s crazy low in calories.

Broccoli is my veg of choice because it pumps up the nutrition, flavor and color of almost any dish… and because there are SO MANY ways to prepare it;

  • Eat it raw.
  • Steam it.
  • Sauté it.
  • Soup it.
  • Use it to dip or turn it into a dip.

Or make it into a easy-Louisey Crunchy Broccoli & Bacon Salad like I did. Keep the lemony dressing very light… you don’t want to drown the florets. I added red peppers for color, but you can throw in cucumbers or some other equally crunchy vegetable. So… have at it! This is one binge-worthy food that’s actually healthy!

 



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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com