Kale Salad with Warm Cranberry Almond Vinaigrette

The South Arm Women Community Kitchen resumes after the spring break. For this kitchen, Michelle shared information on incorporating more protein into our diet.

Protein

In line with above, Michelle shared a salad with almond and feta cheese which is a good source of protein.

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This healthy kale salad is topped with a warm cranberry almond vinaigrette. The sweetness from the honey and shallot balanced well with the sourness of the vinaigrette and cranberry and the saltiness of the feta cheese.

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 shallot, peeled and thinly sliced
  • 3 cloves garlic, coarsely chopped
  • 1 cup dried cranberries
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • juice and zest of half a lemon
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 bunch kale, very thinly sliced
  • 1/4 cup sliced almond
  • 1/4 cup crumbled blue cheese or goat cheese or feta cheese

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Hong-Zao Chicken Salad

Vanessa invited Julie to demonstrate in the South Arm Community Kitchen. Julie only comes to the kitchen when she is demonstrating. She is an experienced cook and a great friend of Vanessa. Julie will not say no when Vanessa ask her for help.

Julie made two Taiwanese dishes. The first dish is Hong-Zao Chicken Salas. Hong-Zao is red fermented glutinous rice paste. I personally have not use this ingredient before. We were told that we might be able to find Hong-Zao in T&T or some other Chinese groceries stores.

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The Hong-Zao Chicken Salad was very tasty and Julie made a pretty presentation of the dish. The golden brown crispy fried chicken were arranged on top of a bed of shredded lettuce and garnished with red grapes and cilantro. The Hong-Zao Chicken Salad is served with a home-made dressing of mayonnaise, sugar and lemon juice.

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I’m sure my kids will love the boneless, crispy fried chicken, not so sure about the shredded lettuce though.

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Ingredients

  • 2 chicken legs, deboned and cut into bite-sized pieces
  • 1/2 head of lettuce, shredded
  • 100g yam flour (potato flour)
  • 3 tablespoons dressing (Mayonnaise + some sugar and lemon juice)

Marinates:

  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon Hong-Zao
  • white pepper to taste

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