notes: instead of smoked sea salt, which we can't find at the store, we add colgin liquid smoke to the marinade in step 2.
omg! homemade croutons. i started making homemade croutons sometime in the past year and will never, ever eat a packaged crouton again. so not worth it! i made these as pumpernickel croutons (i have a separate method for croutons made from small-batch loaves or baguettes), and they turned out superbly. though i don't eat chex mix but once a year now, my favorite part was always the pumpernickel. if yours is too, these croutons won't disappoint. try them on the kale caesar salad that i made earlier this week. or just, you know, by the handful.
Yield: 8 servings
Nutrition: 270 calories, 27 carbs per serving
8 slices pumpernickel bread (16 oz), cut into cubes
1 tbsp minced garlic
1/2 cup olive oil, divided
Kosher salt, to taste
Cover the bottom of your largest skillet with olive oil. Heat olive oil on medium high. Once hot, add garlic. Saute for 1-2 minutes, stirring. Add the bread pieces to the pan. Pour olive oil on top to coat the bread crumbs; stir. Add Kosher salt to taste. Reduce heat to medium-low. Continue cooking, stirring very infrequently for 5 minutes. Move breadcrumbs to a pan and place in heated oven. Cook for 45 minutes or until crisp. Let cool and enjoy!
Note: Do not store in an entirely airtight container as they will lose their crispness.
i needed a salad, and i needed it pronto. with weather warming up here in indiana, i began thinking of kale salads. this kale caesar salad hit the spot for me. though the salad dressing uses anchovies, i was brave. i used them, and the result is marvelous. don't be scared.
KALE CAESAR SALAD
Yield: 4 large servings
Nutrition: 238 calories, 7 carbs per serving (excluding croutons)
For the salad:
1 bunch of kale
1/2 bunch of red kale
1/2 bunch of swiss chard
1/2 head of red leaf lettuce
1/2 head of romaine lettuce
2 eggs, hard-boiled4 tbsp grated parmesan cheese
1 cup pumpernickel croutons (recipe forthcoming )
For the dressing:
1/3 cup olive oil
1 garlic clove
2 anchovy fillets
1 tsp Worcestershire sauce
Salt and pepper, to taste
Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender. Toss chopped kale and swiss chard with the remaining dressing; broil on a baking sheet, stirring with a watchful eye and the oven door open, until crisp, 5 to 8 minutes. Mix the kale and lettuce together in a bowl and top with lemon juice, chopped hard-boiled eggs, grated parmesan, and croutons.
Adapted from Food Network Magazine
i have never liked buffalo wings: greasy, bony, messy, and, as a person with type 1 diabetes -- all those unnecessary carbs. in fact, buffalo wings are one of those foods that my husband james indulges himself in while i'm out of town. because who, other than me, doesn't like buffalo wings?
luckily, i have recently found a solution that james and i both love: buffalo turkey salad. no grease, no bones, no mess, and low carbs. if the meatballs are made in advance and frozen, buffalo turkey salad can make for a quick and healthy weeknight dinner!
BUFFALO TURKEY SALAD
Yield: 4 servings
Nutrition: 340 calories, 7 carbs per serving (salad ingredients excluded)
1 lb ground turkey
10 saltine crackers, crushed into crumbs
1/2 cup buffalo sauce
Preheat oven to 350 degrees. Combine all ingredients in a medium-size bowl and mix well. Shape into balls and place onto a baking sheet that has been lightly sprayed with canola oil. Bake 25 minutes, or until fully cooked through. Use immediately or freeze for later use. If heating from frozen, microwave each serving 2-3 minutes.
Serve on romaine lettuce salad with carrots, cucumbers, celery, bell peppers, cheese, and ranch dressing. Pictured with mozzarella, though I often use feta cheese.