It’s -15C here in Toronto today. Whoa baby it’s cold outside. Weather makes adherence to seasonality of food difficult – who can concentrate on healthy, light dishes when the availability of bright warm vegetables is nil? My dirty little mind automatically reverts to stews, roasted root vegetables and braised meats with warm earthy flavors – smoky bacon and refined carbs dance like sugar plumbs in my mind’s eye– all the better to hibernate with in my oversized cable knit sweater and yoga pants. Yet I know that spring is coming – along with sleeveless shirts and bathing suits. Ugh. Mother Nature is a sadist;)
My Grandmother Lloyd was one of those self disciplined people. She found it so easy to stay in sample size clothes. She was truly balanced and would wake up every morning and make herself healthy breakfast. Indulgences were limited to her love of travel, ballet and the opera. In honour of her I am going to make an effort to include more health conscious food choices – even while my house feels like an icebox! Join me for my Trout with Kale Salad Recipe.
Pan Seared Trout
1 1/2 lbs of wild trout
The key to pan searing trout heat an oiled cast iron pan to medium high heat before you introduce the fish. Liberally salt the trout on both sides and sear skin side down. Do NOT move the trout for approximately 8 minutes. Impatience will be rewarded with skin that sticks to the pan – then quickly flip and leave on the pan for one brief minute before you move the trout to a serving plate. I am not a fan of crusting and dusting delicious fish. It has such a lovely delicate flavour – personally I think the simplicity of salt accents all that is best about the trout.
Kale Salad with Beets Goat’s Cheese & Fried Chickpeas (I couldn’t resist)
1 Bunch of Kale (Shredded)
2 Large Beets
¼ cup crumbled goat’s cheese
1 15 oz can of chickpeas (drained and dried)
3 Tbsp grape seed oil
3 Tbsp Red Wine vinegar
1 Tbsp Honey
Kale Salad Directions
2 hours prior to serving mix together grape seed oil, red wine vinegar and honey. Shred the kale and pour the dressing over the top. Marinate for at least two hours in a covered bowl. Toss occasionally. 45 minutes before serving dice beets and put into boiling water until tender. Set aside and let cool. While the beets are cooking put 5 Tbsp of oil in a cast iron pan and fry the chickpeas until they start to pop and are crisp golden brown – about 20 – 30 minutes. Drain oil and put on a plate lined with a paper towel to absorb extra grease, salt and season to taste. A word of advice – DRY them, otherwise they will not be crispy. Right before serving toss the kale with the beets and liberally sprinkle with fried chick peas.
Not exactly light – but quite delicious. Serves 4