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Posts Tagged ‘pumpkin’

I just found something even more unnatural than a Turducken!

Since it’s already all over the internets, you may have already seen this.  But for those who haven’t, I present to you the Cherpumple!

The Cherpumple in all its unholy glory.

I know what you’re thinking.  What in Dante’s Nine Levels of Hell is this creation???  It is the chef d’oeuvre (gotta love the thesaurus!) of Charles Phoenix.  It is a cherry, apple, and pumpkin pie baked in white, spice, and yellow cake, respectively.  Topped with cream cheese frosting, of course.  For a more extensive write-up, I read up on this concoction here.

I have to admit, I’m a bit curious about tasting this.  Don’t think I’m going try and make it, but if given the opportunity . . .

Finally, as promised . . .

I am writing about the mysterious kale salad that I keep mentioning.

A green on green salad. Worth the wait, huh?

I got the recipe from one of my favorite food-blogs.  Right now, the blog is going through a little identity crisis, but the writing is still top-notch.  You can find the original recipe here (in the comment section) at The Pete Is On.  I have no idea who Pete is, but I find him very entertaining, and our culinary curiosity is freakishly in step.  If you like reading my posts, you’ll love reading his.  Seriously, go check him out.  I’ll wait.

You did just go look at Pete’s blog, right?  OK.  I’ll believe you, but only this once.

Ingredients:

  • 1 bundle Kale
  • 1/3 cup Tamari Soy Sauce
  • 1/3 cup Lemon Juice
  • 1/3 cup Extra Virgin Olive Oil
  • 1/2 Red Onion
  • 1/4 cup Sesame Seeds
  • 1/4 cup Pumpkin Seeds (shelled)
  • 1/4 cup Sunflower Seeds (shelled)
  • Alfalfa Sprouts to taste
  • diced Avocado

Mix the soy sauce and lemon juice in a small bowl and whisk in oil slowly.  Slice onions thinly into half moons and put them into the dressing while you make the salad.  Toast the nuts in a dry skillet.  Do the nuts separately because they cook at different speeds.  Remove the stems from the kale and then chiffonade the leaves and slice the stems into a bite size pieces.  Add the dressing (except the onions) to the kale and massage with your hands until softened (about a minute).  Add the onion, nuts, and sprouts and toss briefly to cover with dressing.  Finally, add the avocado and serve.

When I’ve made it, I substitute almond slices and pine nuts in for the pumpkin and sunflower seeds.  Also, I don’t put in any alfalfa sprouts.  The first time I made it, I did put in avocado, but I’ve done it without, and it still tastes great.  It’s a very solid recipe and can handle any messing around with the ingredients with ease.

If you’ve tried kale before and have been turned off by it’s bitter taste, you should still try this recipe.  The dressing (I’m assuming the olive oil / lemon juice) tempers that bitterness quite well.

In the interest in full disclosure, I did get some “eh” reviews on it from my family.  But they didn’t spit it out immediately, so that’s good.  Even with the occasional lackluster enthusiasm, I’m going to making this salad a lot.