Sweet Bok Choy Smoothie

There are a plethora of Green Smoothie recipes out there, but this one uses Bok Choy and is just so naturally sweet.

I've been traveling, which also means I've been eating non-stop. So, it's payback time, which means a couple days of protein juices and green smoothies for me. It's a way of hitting the re-set button for my body. After a couple days I'm more clear headed and can make better food choices naturally. It's what works for me. I've never been one to follow fad diets and I've always said it's just science; if you burn more calories than you take in there will be weight loss or at least maintenance. It doesn't make it easy, and it doesn't mean I do it, but it's still true.During my travels I visited New York. So, 'nuff said, right? How can you be in New York and not eat at Shake Shack, or Eataly, Back Forty West or Gennaro's? How can you not have a cupcake at Magnolias and a drink with appetizers at Saxon and Parole?Then I was in Boston (with their Oysters and Seafoods), then to North Carolina (I can't NOT eat Carolina Barbecue, it's a sin), and then Chicago (Rick Bayless is in Chicago, for goodness sake.) I'm only human.

When I returned home to Los Angeles there was a box from my Farm-to-Door program waiting for me. It was full of greens, and fruits and fresh healthy foods to help me get back on track. I'm loving these Green Shakes this year, and the combinations are limitless. I found that using Bok Choy, which has such a mild and light taste, made the shake naturally sweet and very easy to slurp right down to the last bit. Let me know if you have other combos you've been trying, and I hope your travels are tasty.Recipe: Sweet Bok Choy Smoothie

1 Bunch Fresh Bok Choy (loose chop)
1/2 Avocado
1/2 Orange (juice and zest)
1/2 Lemon (juice and zest)
1 apple (cored and quartered)
1 cup Cold Water or Ice

1) Place all ingredients into a blender and mix until smooth and creamy.
2) Serve chilled or freeze and re-blend for drinking later. (Good for about 3 days.)

Beer Braised Brussel Sprouts with Apples for Food Network "Pull Up A Chair"

I'm bringing these Beer Braised Brussel Sprouts with Apples to the Food Network's Virtual Thanksgiving Meal. It's a Communal Table online, so Pull up a Chair. I mean I'd love to have you join in, and also that's the name of the event, "Pull Up A Chair". Then, check out the entire menu for Food Network's Communal Table (below.)(the secret is browning the Brussel Sprouts first)

Along with giving you the recipe for this smokey sweet way to serve these petite cabbages, you'll also find links to just about any recipe idea for Thanksgiving you could ever want.

Thanksgiving has always been my favorite holiday and I could eat Turkey and Dressing about 7 times a week any time of the year. One of my grandmothers used to raise turkeys on her farm. When November came around I imagine there was extra gobbling and throat swallowing in the pen as all the turkeys felt the extra long gazes during the regular feeding time.

My mom taught me how to roast a turkey and always made an extra pan of dressing just for the leftovers the next day. Her mom had a true talent for gravy and her tip was: brown the flour in a cast iron skillet before adding the fat and stock. Her gravy was toasty brown and she knew better than to tell me what giblets were until I was a little older.(The Apples add just the right amount of sweet to the caramelized greens)

Over the years with my children we made pine cone turkeys for place holders, and construction paper Pilgrim Hats, and Paper Mache Cornucopias. Now that my youngest is a teenager, our family of 6 plan other projects.

One year, we created a giant wall art that each person participated in (and it still hangs in my dining room.) Another year, we each brought items to fill boxes for sending to soldiers stationed far from home.One year had a music theme and each person brought a CD, a record (yeah, can you imagine?), a video or a DVD of 2 favorite songs. We sat around the room as each person explained why they picked this song and then we listened to it. The choices ranged from my husband's favorite comedy album, my son-in-law's music from being a teen in Germany, a southern gospel song from my past, and others ending with my teen's favorite rap song. It was enlightening, to say the least, and we laughed our selves into exhaustion.Last year, each person participated in the making of the meal. When they arrived there was a recipe card, an apron and all their ingredients ready to create their dish. I stood by for guidance, but let them create and tweak the dish as much as they wanted. We took pics of the dishes and played music, gave each other a hard time and ended the meal the way we always wrap up Thanksgiving. One at a time we talk about what we are thankful for this past year and our hopes for the next one ahead. It gets emotional. It feels important. I love it so much.
I also love these Brussel Sprouts. I know, I know - not everyone does, but I still believe it's because not everyone has eaten them prepared well. It would be hard to find a side dish with more benefits than this and they add a nice balance to the rich gravy, dressing and pies to follow.

Recipe: Beer Braised Brussel Sprouts with Apple

1 Bunch Brussel Sprouts (cleaned, cut in half and dry)
1 Tbls. Butter
1 Tbls. Olive Oil
1 Shallot (minced)
1 Apple (peeled, cored and cubed)
1 Amber Ale, or other favorite Beer

1) Heat a skillet over med/high with butter and oil combined.
2) When the oil/butter is hot, add the brussel sprouts without crowding, cut side down. Allow to brown for a minute or so, then turn each one over to brown on other side.
3) Using tongs, remove the browned Brussel Sprouts to a dish for holding.
4) Reduce heat and add the minced shallot, stirring, for about 2 minutes or until tender.
5) Deglaze the pan, by pouring in 1/4 cup of the beer and stirring to release all the flavor.
6) Return the Brussel Sprouts to the pan, add the apple cubes and the rest of the beer.
7) Bring the heat to boil, then cover and turn down the heat to low. Braise for 12-15 minutes.
8) Remove the Brussel Sprouts and Apple with slotted spoon. You can serve like that, or drizzle with sauce, or continue heating the sauce on High for a couple minutes until it is reduced and thicker for serving over the greens.A sincere Happy Thanksgiving to all who stop by here and my deep wishes for a peaceful year~

Here's the whole gang with a giant table's worth of recipes:

Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens: The American Hotel Peconic Clam Chowder
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: Mushroom Soup

Mains:
Examiner.com: Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad
She Wears Many Hats: Mayonnaise Roasted Turkey

Sides:
Living Mostly Meatless: Vegan-Friendly Corn Casserole
Healthy Green Kitchen: Red Kuri Squash Pie
The Naptime Chef: Crispy Rosemary Fingerling Potatoes
Gluten-Free Blondie: Apple and Cranberry Studded Stuffing
Eat Drink Man Woman Dogs Cat: Blue Cheese and Rosemary Celebration Potatoes
Burnt Lumpia: Turkey, Sweet Potato and Cranberry Empanadas
Panfusine: Pan Fried Polenta Seasoned With Cumin, Ginger & Black Pepper
Homemade Cravings: Warm Brussels Sprouts and Cranberry Slaw
Bakeaholic Mama: Maple Roasted Brussels Sprouts With Crispy Prosciutto
Show Food Chef: Beer-Braised Brussels Sprouts
T’s Tasty Bits: Sweet Empanadas with Pumpkin and Lupini Beans Filling
The Amused Bouche Blog: Braised Kale
The Little Kitchen: How to Make the Perfect Mashed Potatoes

Desserts:
The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
Farm Girl Gourmet: Pumpkin Coconut Panna Cotta
That’s Forking Good: Cinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35: Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes

Even more:
Kitchen Courses: Thanksgiving for Six People Under $60
A Curious Palate: The Communal Table

The "I Thought I Didn't Like Kale, But I Love It" Salad

Kale is the green I thought I didn't like. It's the one I have to convince more people to try than any other green. And, without fail, this salad turns them around. It turned me into a Kale lover, too.

"I Love Kale Salad"

This is now my go-to healthy salad. When I've been pushing a few too many cupcakes or carbs into my mouth, my body starts to crave the fresh, lemony crunch of these iron filled leaves. This recipe is from the wonderful chef at Miraval Wellness Resort in Arizona. He was generous enough to share several recipes with us during a "Dinner with the Chef" night and I've blogged about a few of them. One of the best things about this Kale Salad, is how well it holds. It just doesn't get soggy. It makes a fantastic salad for catering or bringing over to a friend's house, or being able to prep the salad early for a meal.
You can also make the vinaigrette the night before, toast the panko crumbs the night before, and strip the leaves into bite-size pieces the night before and be ready to just toss and taste the next day.

Even after tossing together, the flavors actually blend better with time which makes it a great lunch-box salad, too. Wow, I can go on about Kale, right? I can't help it. This salad is one of those foods that make you feel like you did something right. Kale - it's a keeper!
Recipe: I Love Kale Salad
(adapted from Cavalo Nero Salad)
serves 4 side salads

1 head/bunch of Lacinato or Black Kale (about 4 cups of pieces)
1 Lemon (zest and juice, separate)
1/4 Cup Olive Oil
2 Cloves garlic, minced
1 tsp. Red pepper flakes
pinch of salt
1/4 cup. Parmigiano Reggiano Cheese grated
1/4 cup Panko bread crumbs
1) Spread the Panko crumbs out on a parchment lined baking pan and toast in a preheated 375F oven for about 3-4 minutes until lightly browned. Watch them carefully. Remove from the oven and allow to cool.
2) In a blender, mix together the lemon juice, minced garlic, pepper flakes, salt and olive oil.

3) Wash/ dry and remove the ribs from the Kale leaves, then chop or tear into bite-size pieces.

4) Pour the Lemon/Garlic vinaigrette over the Kale in a bowl and toss well. Add about half of the cheese and toss again. Let the salad sit for a few minutes or longer to soak up the flavors.5) Add the break crumbs and toss again. Just before serving, toss in the rest of the cheese and garnish with the zest.

The recipe is easy to double for making a big bowl of this for sharing the health. :D

Southern Turnips and Greens - Simple Saturday

I grew up familiar with the smell of Turnips and Turnip Greens simmering away in a big pot with a chunk of salt pork adding its porcine punch. I've helped pull those purple topped roots out of the ground, washed them off, peeled and chopped them. I've helped scrub the leaves which hold on to the nourishing grit of the soil unless they get dunked and swished with a heavy hand. And I hated them. Knowing there are so many foods I didn't enjoy as a child, and then fell in love with as an adult gives me comfort. When my kids used to turn up their noses to healthy vegetables, and I became an expert in negotiating for a balanced diet, I tried to remember my own culinary journey. I've tried to not get stressed about my teenager not liking pickled things, or cole slaw, or egg plant. I left all those same foods on my plate, too. Today? My plate hardly needs washing because there is never anything left on it. I think curiosity, education and exposure has made an enormous difference. It astounds me there are so many adults who have allowed themselves to be trapped in a food box of meat and potatoes with a feeling of "if I don't eat it already, I don't need to start now" kind of mentality. What a world of tastes and experiences they are missing.
I've watched my adult daughter grow into a good cook, an experimental and curious eater, and she used to snub almost everything green. I believe as long as we keep trying, making good food available, show by example and make food events (whether at the table or out in the world) a fun and stress-free time, our kids will grow into good healthy eaters.
If you haven't ever tried Southern Turnips and Greens or you had them as a kid and couldn't stand them - it's time to give them a try. The iron and minerals in Turnips and Greens are worth the chance that you might fall in love with them, too.

RECIPE: Southern Turnips and Greens

1 bunch Turnip Greens (wash well, strip from stalks and chopped large)
2 Fresh Turnips (wash, peel and cut into cubes)
Small piece of Salt Pork
1/2 onion chopped
salt/pepper
1 quart Chicken Stock (or vegetable stock)

1) In a large pot, heat the salt pork and the chopped onions on Low/Med. heat until tender (about 5 minutes.)

2) Pour in the stock, then add the chopped greens, turnip cubes and pepper. Salt to taste, but be careful as the salt pork adds some too.

3) Bring the pot to a boil, then turn the heat down to low/simmer and cover. Cook for about 1 1/2 hours. Stir now and then to keep it even.

These are so good just served alone, but also good over rice or as a side dish with fish, chicken, beef or pork.

The juice left over is called "Pot Liquor" and you can sop this up with a good buttermilk biscuit to put a real smile on your face :D

Left-Over Left-Overs for #LetsLunch

Let me tell you what I did with my left-over Turkey and fixin's from Thanksgiving: We reheated and ate a complete Thanksgiving meal all over again. I know, I know - if the Macy's Day parade was the day AFTER the holiday I could've been a one-ton float that needed cable and six people to pull it down the street. However; life is about balance for me. So, I used the "left-over left-overs" to create a healthy Curry Turkey SALAD.

CURRY TURKEY SALAD ON MACHE

Ok, so it has a tiny spoonful of mayonnaise (you could use yogurt). Let's face it, compared to the day before, I'm starving myself.

CURRY TURKEY SALAD ON MACHE:
1 cup of chopped, cooked turkey
1 TBLS curry powder (even better if you toast it in a skillet for a moment before using)
1 TBLS (or to your palate) Dijon Mustard (don't use any less flavorful mustard - you need the ummph)
1 TBLS (or less) of Mayonaise (home-made is best, but organic is good)
a dash of olive oil
a handful of grapes
a sprinkling of chopped nuts
a sprinkling of blu cheese
Mache (or mixed baby or arugula would be great)

1) First mix the curry, mustard and mayonaise together; then toss the turkey in to the mix. If you like it a little smoother, add the dash of olive oil.
2) Add the grapes and adjust seasoning.
3) If you like your greens dressed, try just a sprinkling of olive oil and balsamic or leave dry. Mound them on the plate. Add a scoop of the Turkey Curry Salad to the center.
4) Sprinkle with nuts and cheese.
5) I also sprinkled a little bit of toasted left-over dressing (don't judge, I'm weak).

I served this to my husband and teenage son and they loved it. I had to laugh, though, because my husband thought it was the "Salad before the meal". I think he's still sitting at the table waiting.

This posting was another wonderful idea by Cheryl at A Tiger In The Kitchen for our Twitter group called #LetsLunch. Every month or so a few of us (click on these: Cowgirl Chef, A Tiger In The Kitchen, for other delightful leftover ideas) post together as a kinda Virtual-Lunch. You are welcome to join us by posting or by following. Just let me know in the comments, or on twitter: @ShowFoodChef.