Kiafardaily

Category: Side Dishes

Soaked Bulgar Kale Salad

This year, I have started a larger vegetable garden in which among many greens and vegetables, I have planted curled green kale. Kale is known to have leaves that are a bit chewier and coarser than lettuce, making them less popular among kids and young folks. What I always do with it was to use it in my green smoothie! It gives the smoothie a beautiful bright green color and makes it nutrient rich without compromising the taste! You can find the recipe here.
However this time, I felt these home-organically grown kales are very delicate, honestly softer than lettuce leaves. Therefore, I decided to make a full yet light dinner out of them. The result was perfect and so so so delicious that I decided to write a blog about it. Here Is my recipe for this semisweet kale salad. You can definitely make this salad even if you don’t have your own kale; simply grab a bunch at the grocery store with smaller and younger leaves. I am sure you get very similar results! Enjoy!

kale salad 5

Kale Salad5

Serves 4

1cup uncooked bulgar

1Tbsp Olive oil

2Tbsp lime juice

1Tbsp honey

1Tbsp mustard

250g cooked chicken meat, diced

A bunch of curled kale, thinly sliced

1cup crispy pear, diced

1/2 cup aged marble cheddar cheese, diced

Salt n pepper

kale salad4

Direction

Soak the bulgar ahead of time in the cold water for at least one hour. Drain and set aside.

Combine all the diced ingredients. Add the bulgar and toss with olive oil. Finish with adding the lemon juice, mustard, and honey. Adjust the seasoning. Toss well and serve.

Kale salad2

Kale Salad1

Our Garden Zuccini Flowers

My dad had bought me some zucchini seeds to plant last year when I was coming back to Vancouver. And I did plant them in the spring! Soon my zucchini plants grow so big and started to flower on a regular basis. Some would fall off and turned into zucchini but some flowers just stayed flowers!

stuffed zucchini

I knew from my last summer’s travel to Sicily that they stuffed and fried them. They were served as an afternoon snack fresh. I was inspired by Sicilians taking advantage of falling flowers! So, I decided to transform my beautiful flowers into a yummy recipe!

stuffedzucchini14

stuffed_zucchini2suffedzuchini1

stuffed_zucchini9

The recipe I prepared is a simple and clean deep fried zucchini flowers. The ingredients I used are borrowed from Italian cuisine. Feel free to change the into your own culture’s taste bud and enjoy them your way! There is absolutely no end to how you can be creative and trans formative when we get to cooking!

stuffed_zucchini11

stuffed_zucchini12

Stuffed Zucchini Flowers

Ingredients:

10-15 Zucchini Flowers

½ cup Ricotta cheese

½ cup Parmesan cheese, grated

1 garlic clove, minced

2 egg yolks

Salt and pepper

1 cup all purpose flour

½ cup cornstarch

1 ½ teaspoon baking powder

3 cups vegetable oil

Method

  • In a medium bowl, mix together ricotta, Parmesan, garlic, egg yolks and salt n pepper.
  • Gently open the blossoms and fill with about a tablespoon of filling with a small spoon. These blossoms are very fragile; so make sure they are not ripped in the filling process.
  • Twist the tip of the flowers to close and encase the filling.
  • Sift the flour, cornstarch, salt n pepper, and baking powder.
  • In a small pot, heat oil to reach 350F. Then, fry flowers for about 5 minutes or until light golden color and crispy (Make sure not to fry too many at the same time, since this makes the oil temperature to decrease which makes the flowers less crispy and soggy. It is best to fry them in small batches and bring oil to 350F before next batch).
  • Place flowers on a paper towel and serve while hot!

Please Note that you can prepare the filling a day a head and flowers stay fresh if wrapped in paper and kept in the fridge.

Enjoy!

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stufffed zucchini

Hummus

Hummus

Ingredients

  • 4 medium garlic cloves
  • 2 cups canned chickpeas, drained, liquid reserved
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup tahini (sesame paste)
  • 3 tablespoon olive oil
  • 6 tablespoons freshly squeezed lemon juice
  • 2 tablespoons water or liquid reserved from the chickpeas
  • 8 dashes hot sauce, optional

Directions
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste for seasoning, and serve chilled or at room temperature.

Hummus2

Italian Carciofi Salad

This salad is full of taste because it has all yummy and flavorful ingredients in one bowl. It is like a     gathering for celebration of “taste”. I have made this salad in many occasions, and believe it or not, there has not been a single time when there is been a left over!  Since this salad is very easy to mix and makes a lot, it is a great choice for big family barbeque and parties. Or, just simply add some chicken grill and turn it into a dinner for two!

Italian Carciofi Salad

Ingredients

  • 1cup Kalamata black olives, seeded
  • 1cup cherry tomatoes, halved optional
  • 1 large cucumber, diced
  • 1 medium red onion, diced
  • 1 cup fresh or canned artichokes, cut
  • ½ cup Parmesan cheese, finely grated
  • ¼ feta cheese, diced
  • 1lb romaine lettuce, sliced
  • 1 tablespoon pesto
  • ¼ cup red wine vinegar or white balsamic
  • 2 tablespoon olive oil
  • Pinch of salt

 Directions

Mix the sliced lettuce, cucumber, artichokes, onion, olives, and tomatoes. Add the parmesan cheese and mix well.

Mix pesto with vinegar and salt and add to the salad mix. At the end add olive oil and feta cheese. Toss well.

To serve, transfer into individual dishes or a large serving bowl.

Savory Chives Cakes

Savory Chives Cakes

This is a perfect appetizer that can be served with goat cheese and bread on the side. TzatZziki sauce is also a perfect mate for chives cake.
This is an original recipe that I created and tested many times in my kitchen. I always keep leftovers for my husband and son who come home hungry and look for a ready-to-eat yummy thing. Just remember, if you do not have non-stick muffin cups, use muffin papers for easy removal and serving. Enjoy

 Savory Chives Cake 2

Ingredients

500g chives, finely chopped
2 tablespoon all purpose flour
5  eggs, beaten
1/4 cup raisin
1/4 cup sunflower seed or walnut (coarsely chopped)
2 tablespoon vegetable oil
1 teaspoon turmeric
1 teaspoon baking powder
Salt and pepper

 

Cooking Instructions

Preheat the oven to 350 F. Mix the beaten eggs, turmeric, salt, pepper, flour, raisin and sunflower seeds. Add the wet ingredients to the chives and stir until just combined.


Grease the non-stick muffin cups with vegetable oil using a brush. Divide the batter among muffin cups and bake in the preheated oven for 20 minutes, until cooked and firm.Savory Chives Cakes4

 

Let them sit for a while to cool a little down and serve them in individual plate or a large platter.


Serves 4-6 people

Tropical Honey Fruit Salad

This salad is very easy to make and it needs little preparation. If you are hosting a party and look for a quick and healthy desert that dazzles on your table, this is the one. You can also make a bowl and share it with your friends in a potluck party!
Ingredients

  • 2 Mangos
  • 1 pineapple
  • 4 bananas, sliced
  • 1 papaya
  • 1 cup seedless grapes
  • 3 kiwis (optional)
  • 1 starfruit, sliced (optional)
  • 1/3-cup honey
  • ¼ cup lime juice
  • A pinch of salt
  • 1 pomegranate

Preparation

Cut pineapple, mangos, kiwis, into bite size cubes. Seed the pomegranate, and grapes.
Mix all fruits. Just before serving slice bananas and add them with lime, salt.
Drizzle honey over the salad and serve as a nice dessert in individual clear glasses in a large glass bowl.