Showing posts with label Kalyn's Kitchen blog. Show all posts
Showing posts with label Kalyn's Kitchen blog. Show all posts

12 April 2014

Slow-Cooker White Bean-Kielbasa Soup with Spinach

White Bean-Kielbasa Soup with Spinach

April is a cool month in Wisconsin with long twilights redolent with fresh earth and woodsmoke. We come inside from yard and garden chores, seeking warmth and a satisfying meal. It's not yet time for picnic fare, or even grilling: We've worked up an appetite for something a bit heartier.

This tasty soup, from Kalyn at Kalyn's Kitchen fills the bill - and the tummy.

25 February 2014

Salmon and Asparagus Salad

I'll be turning to this salad more than once in the weeks ahead.

It's Lent and seafood beckons. Looking for something light, I found inspiration in Kalyn's Warm Salmon and Asparagus Salad from the archives at Kalyn's Kitchen in 2006 and have made in a Lenten tradition ever since.  My addition to the recipe consisted of roasted red pepper and sautéed almonds.

I've been a fan of both salmon and asparagus for a long time, and have made asparagus as a side dish for salmon many times. This trumps anything I have done in the past.

12 July 2012

Paris: Three Waiters Waiting in Place Dauphine

My next food post will have to wait, because Mr. FKIA mistakenly tossed some of the fixings away.

These things happen. I was only mildly irritated. Life's too short to be upset about small things that can be fixed.

Some people do.

But patience is something I've learned.

I had to snap the photo above quickly because I was afraid one of the waiters would separate from the group. I like the symmetry of three (or five) of anything. It was taken on a lovely Sunday in May in Paris. The restaurant was about to open.

Last night we ate at a casual, family restaurant along the shore, and I had a pulled pork sandwich. It was wonderful! The pork was topped with coleslaw. I love coleslaw!

This recipe from Kalyn sounds wonderful, too! Note that it is made with a slow cooker, so patience is required. The guacamole serves the same purpose as the cole slaw. Different tastes, different textures alway appeal to me.

Here's another slow cooker recipe from Christine that looks appealing. In my book, Christine is the Queen of Taste Pairings.

03 January 2011

Kalyn's Pulled Chicken Salad with Green Olives and Celery


The start of a new year holds more charm for me than the winter holidays.

I like starting over.

This year, I am once again trying my luck with the South Beach Diet, which in 2007 kept me from rolling into Paris and instead strolling about that magic city feeling, if not slender, at least not fat. And that's essential in a city where all women are apparently slim and beautiful. The men aren't bad either.

You may already know that the first two weeks of South Beach are bread, pasta, potato and beet, pea, corn and carrot free. It's no easy feat avoiding at least a taste of those foods, but I can do anything for two weeks, right?

Right, but the absence of carbs and sugar (especially fruit) can get a bit boring.

So I turn to Kalyn's Kitchen for assistance. And Kalyn never fails me.

A few days ago she provided a roundup of Phase One recipes, using the photo for this particular salad. My mouth started watering immediately, but our house was full of holiday treats  and I am always meticulous about eating up what is on hand.

Besides, who wants to start a diet on Dec. 30 or 31? Only a seriously deranged person.

It should come as no surprise to Kalyn's fans that this salad was wonderful. I added lightly toasted almonds, but otherwise followed Kalyn's recipe to the letter. I used dehydrated green onions because I was unable to force myself to leave the house in frigid weather.

But oh, this was tasty! Preparing the salad got me through a rough spot and eating it was a treat.

I posted a new photo of myself above left - taken after a spa visit but before starting SBD - as a way of goading myself into weight loss. I was born with those cheeks, by the way.

17 February 2008

Kalyn's Chicken and Barley Soup

What began as an ice storm tinkling against roofs and windows early this morning turned into a full fledged blizzard by noon. By suppertime, a civil defense alert was issued warning us to stay off the streets.

As if. We can barely get our back door open.

It is soup making weather here in Wisconsin. I made Kalyn's Chicken and Barley Soup, because I had all the ingredients and it helps me live up to my goal of eating good carbs and more grains this year. I had a small amount of stewed tomatoes on hand and in those went, giving the soup a tangier taste.

I paired it with pita chips, cheese and cole slaw, because that's what we had on hand.

Tomorrow, everything will be delayed at least two hours while we dig out from under the last onslaught. This is getting old!

What did you cook on Sunday?

27 February 2007

Warm Salmon and Asparagus Salad

Although I vowed to experiment with chicken in 2007, I am getting a bit bored already. I've had chicken with pistachios, cashews, capers, tomatoes and red peppers since the beginning of the year.

It's Lent and seafood beckons. Looking for something light, I made my version of Kalyn's Warm Salmon and Asparagus Salad from the fabulous archives at Kalyn's Kitchen.

The recipe calls for smoked paprika, which I did not have. Otherwise, I followed the recipe to the letter, adding my own touches: Roasted red pepper and sautéed almonds.

My friends, this is among the best salads I have ever tasted. Roasted asparagus, which I have made before, has an almost nutty aroma and flavor.

I've been a fan of both salmon and asparagus for a long time, and have made asparagus as a side dish for salmon many times. This trumps anything I have done in the past.

P.S. Thanks again to Kalyn who has helped me out many times, the link should now work.