new kale salad

very similar to the typical kale salad I make, but with less work and different enough to be novel to our family (or friends who have had my usual kale salad one too many times). 

kale salad with warm cranberry vinaigrette
makes 6 servings

3 tbsp olive oil, divided
2 tbsp shallot or red onion, minced or thinly sliced
3 cloves garlic, coarsely chopped
1 cup dried cranberries
2 Tbsp red wine vinegar
2 tsp honey
juice and zest of half a lemon
salt and pepper, to taste
1 bunch kale
1/4 cup sliced almonds or toasted pine nuts
optional: 1/4 cup crumbled blue or goat cheese

Heat 2 Tbsp oil in a large saute pan over medium high heat. Add onion/shallot and saute for at least 5 mins or until tender. Add garlic and saute for 1 min. Then add cranberries, red wine vinegar, honey, lemon juice and zest. Stir to combine. Season with salt and pepper. 

In a large bowl, toss the kale with olive oil and an extra pinch of salt and mix to combine for 1 minute until tender. Add in the cranberry/shallot mixture and nuts. Toss to combine. Serve topped with crumbled cheese if desired. 

spam musubi

 a fun meal the kids love and also love to make!

spam musubi
makes 8-10 large musubis

12 oz spam
1/4 cup oyster sauce
1/4 cup soy sauce
1/2 cup sugar
Nori sheets - roasted seaweed used for sushi, cut into halves 
3 cups uncooked sushi rice
3 cups water
1/4 cups Japanese rice vinegar
2 tbsp sugar
1 tsp salt
furikake seasoning (optional)

1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice and water with your hand, pour off and repeat 2-3 times until the water is clear. Rinse a few more times. After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour. 

2. Cook the rice with 3 cups water. While the rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine the rice vinegar, sugar and slat. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature. 

4. When the rice is done cooking, gently spread out the rice over a cookie sheet. Evenly distribute the cooled vinegar mixture (and furikake, if using) over the rice. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly. 

5. Slice the Spam into 8-10 slices and place in a container or ziplock bag. Mix oyster sauce, soy sauce and sugar until sugar is dissolved and add to the Spam. Marinate for about 15 mins. 

6. Combine 6 eggs and some milk. Heat a non-stick pan over medium-low heat. Pour the egg mixture in and cook on low for 10-12 mins, creating a very thin omelet. Use your musubi mold like a cookie cutter and cut out musubi-shaped pieces of egg. 

7. Drain off marinade and fry Spam on each side over medium heat until slightly crispy or until desired doneness. 

8. Place a strip of nori on a cutting board or clean surface. Place your musubi mold across the middle of the nori. Add sushi rice to the mold, pressing down firmly and evenly, so there is about 1/2 - 3/4 inches of rice. Then place a slice of spam, and a slice of egg, topped with another layer of rice. 

9. Remove the mold from the rice. Now you will have a nice little block of rice right on the nori. Wrap up one side of the nori and stick it to the top of the rice block. Then wrap up the other side. Use a little water or some rice to seal if needed. Serve warm and enjoy.