MASSAGED KALE SALAD

MASSAGED KALE SALAD
Olivia and I are blessed to have good friends.  They are the kind who invite you to join them for holiday meals and feed you the yummiest of food.  This happened at Easter.  A couple we know from church invited us to join them for the Easter meal.  It included this delightful massaged kale salad.  When I first heard the name I found it somewhat humorous.  After all, who gives their greens a "massage" as part of the recipe?

In this case the massaging of the kale gives it a great texture and breaks down the greens so they absorb the other flavors in the recipe and the kale, which can be bitter sometimes, takes on a pleasing texture and taste.  The mango, nuts, cheese, and honey give this salad a terrific appeal that you will love.

If you are tired of eating the same old salads all the time, you owe it to yourself to give this one a try.  The Memorial Day weekend is coming up and this would make a super accompaniment to your barbecue.  Give it a try!
-Nanette

Ingredients

• 1 bunch kale, stalks removed and discarded, leaves thinly sliced
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Kosher salt
• 2 teaspoons honey
• Freshly ground black pepper
• 2 mangos, diced small (about 2 cups)
• Small handful toasted macadamia nuts
  Shredded Asiago cheese
  
  

  Directions

  In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Toss the diced mangos in the dressing and allow it to soak while you work on the salad.

  In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 5 to 10 minutes.

  Pour the dressing and mangos over the kale, and add the Asiago and macadamia nuts. Toss and serve.
  
  

SEASONED TACO SHELLS

SEASONED TACO SHELLS
Olivia found this great recipe on the Food Network site.  It is a super way to jazz up the same old same old taco shells.  If your taco night gets a little repetitive, this could be a great way to step outside the box and create a tasty alternative to the plain hard shelled taco.

The recipe is simple and straight forward.  Just brush your standard hard shelled taco shells with a little vegetable oil then sprinkle with the seasoning mixture.  The combination of the cumin, coriander, and chili powder gives this recipe just the right amount of kick to make your taste buds wake up and say, "Fiesta time!"  Enjoy!
-Nanette

Seasoned Taco Shells:

• 2 teaspoons ground cumin
• 2 teaspoons New Mexico or ancho chile powder
• 1 teaspoon ground coriander
• Kosher salt
• 12 hard taco shells
• 2 to 3 tablespoons vegetable oil
  

  
  

  
  

  Seasoned Taco Shells:

  Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.
  Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.

TERIYAKI PORK LOIN IN THE CROCK POT

TERIYAKI PORK LOIN IN THE CROCK POT
This time of year is very busy for us.  Olivia and I both garden so there is a lot of outdoor clean up, soil preparation, and planting to be done.  This means meal preparation has to be quick and easy.

Olivia found this fantastic pork loin recipe that can be made in the crock pot.  The recipe comes from www.tasteofhome.com.  It is moist, flavorful, and best of all the leftovers can be morphed into a second meal that is equally great.  When Olivia discovered she had left over teriyaki pork, she chopped some up, browned it slightly in olive oil and stirred in some steamed vegetables for a delightful stir fry.  The leftover "sauce" from the crock pot made an excellent topping to drizzle over the stir fry and rice.

Who doesn't like a meal that is just as delicious and creative the second day as it was the first?
-Nanette

Ingredients

• 3/4 cup unsweetened apple juice
• 2 tablespoons sugar
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon white vinegar
• 1 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 boneless pork loin roast (about 3 pounds), halved
• 7-1/2 teaspoons cornstarch
• 3 tablespoons cold water
• Directions

1. In a greased 3-qt. slow cooker, combine the first seven ingredients. Add roast and turn to coat. Cover and cook on low for 7-8 hours or until meat is tender. 
2. Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.Yield: 8 servings.

Nutritional Facts

4 ounces cooked pork: 247 calories, 8g fat (3g saturated fat), 85mg cholesterol, 194mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 33g protein.  Diabetic Exchanges: 4 lean meat, 1/2 starch.