Tag Archives: the style eater recipes


February 5, 2014

Filed Under : EAT

kale salad / THE STYLE EATER

I’m sure you’re DYING for a new kale salad recipe, you know, because there aren’t enough on the internets already. But guess what? This isn’t a recipe! It’s just an explanation of my favorite way to eat said leafy green in a recipe-like manner. That’s better, right? So here goes: my favorite way to eat kale is raw, in a salad, with very minimal dressing, lots of cheese, and topped with seeds and/or nuts. So simple and easy, yet crazy good. Here are the details:

For a single bowl of salad (you can double it/triple it, etc), I use about 4-5 kale leaves (organic Lacinato kale! forget that curly-leaf stuff), de-stem them, wash them thoroughly, and then chop finely. After I place them in a bowl, I give them a quick hand massage for about a minute or so. I’m serious, y’all! Kale needs to be massaged. It breaks down the fibrous fibery things. Sorry, I don’t know food terms. But do it – it makes the salad way better.

A squeeze of lemon (about a teaspoon) and one swirl of extra virgin olive oil (again, about a teaspoon) to dress it. Totally eye-ball it though. It should be really lightly dressed, you don’t want it too heavy. A pinch of salt and pepper to taste. Then lots of grated cheese (I use Parmigano Reggiano, but really any kind will do). And good heavens, don’t forget the cheese. Add as much as you’d like. I also toss in about a tablespoon of sunflower seeds because I love a good crunch to my salads, but you can add more or less. And if you’re opposed to sunflower seeds, any seed or nut will do. That’s really it. Don’t forget to eat it all up because remember, it’s super healthy and good for you. Plus, the cheese cancels out when you are eating it with kale so that’s like double the health.

thai curry soup

March 14, 2013

Filed Under : RECIPES

Thai Curry Soup / the style eater

I have a half-Asian boyfriend who doesn’t like Asian food so it’s really hard to cook around here. I LOVE it on the other hand. I grew up eating Indonesian food weekly (my mom’s parents are both from Indonesia) so it’s something that I crave on the regular. Don’t even get me started on basic white rice.  Kyle refuses to eat it. You know what, he’s cute and that’s what matters.

Anyway, sometimes I’ll spice things up and make a curry dish (literally and figuratively). He’s usually pretty luke warm on the idea, but this soup, he actually liked! His only request was that protein be added, like chicken, shrimp, or even tofu. Woohoo! The broth was so rich and flavorful.  These are exactly the kind of meals I love.  Plus, it was easy to make and ready in no time at all.  I’m adding this to my arsenal of regulars and can’t wait to make it again.

Recipe from The Daily Muse, adapted from Kate Miss
Serving Size: 2-4

1 yellow onion, diced
1 large carrot, peeled & diced
2 handfuls fresh spinach
1 garlic clove, minced
3 tsp red curry paste
1/2 can coconut milk
1 box (32oz) chicken or vegetable stock
1 tsp curry powder
1/2 tsp ground ginger or fresh minced
1 tbsp soy sauce
2 tsp brown sugar
4oz udon or rice noodles
pinch of red pepper flakes (if you wish)
1 lime

Optional garnishes:
salted cashews
salted peanuts
diced green onions

1. Saute onion and carrot in olive oil until tender.  Add garlic and cook for another minute.
2. Add red curry paste and mix until evenly distributed.  Add coconut milk, chicken/vegetable broth, curry powder, ginger, soy sauce, red pepper flakes, and brown sugar.
3. Stir and let boil. Then add spinach.
4. Simmer until the greens are cooked down, then add noodles and cook according to package directions (the less noodles, the better – you don’t want them to soak up too much of the broth!)
5. Add lime juice to taste (1/2 of a juicy lime) before serving and garnish with toppings.

My Favorite Quinoa Recipe

October 31, 2012

Filed Under : EAT - RECIPES

I make a ridiculous amount of quinoa.  Poor Kyle, he doesn’t even like quinoa but I force him to eat it because I like it so much.  It’s delicious and you’re eating it, I say!!

This particular recipe is my favorite way to prepare quinoa.  Simple, easy, and full of flavorful ingredients.  I love it so much I even made it for the bridal shower I co-hosted.

For this recipe, keep in mind that I completely eyeball all ingredient measurements so the list is meant only as a guide.  You can use more or less of any ingredient – totally up to you.  Quinoa is so easy and accommodating.  You can pretty much mix anything with it and it will still taste good.  Thanks for being so great, quinoa.

Quinoa with Cranberries and Pinenuts:
Serves 4-5 

  • 1 cup uncooked quinoa
  • 2 cups chicken stock (or vegetable stock, or water)
  • 1/2 medium-sized cucumber, chopped fine
  • handful of fresh parsley, chopped
  • 1/4 of a red onion, chopped
  • 1/2 cup dried cranberries
  • 1/3 cup pinenuts, toasted
  • salt & pepper, to taste
  • 1-2 tablespoons lemon-infused olive oil (or lemon vinaigrette)

To make quinoa, combine 1 cup uncooked quinoa with 2 cups chicken stock (or water) in a medium saucepan and bring to a boil.  Once boiled, turn the heat down and let it simmer, covered, for 15 minutes.

Meanwhile, toast the pinenuts in a pan until they are golden brown and smell nutty and delicious.  Chop the cucumber, parsley, and onion (I usually just toss them in a food processor and pulse it a few times – way easier!).  Combine the chopped veggies with the cooked quinoa in a mixing bowl.  Add the cranberries, toasted pinenuts, and salt & pepper.  Swirl in lemon-infused olive oil, 1 tablespoon at a time.  If you like it a little more dressed, add another tablespoon.

If you don’t have lemon-infused olive oil, don’t fret my pet!  A few squeezes of lemon juice and a swirl of extra virgin olive oil will yield the same results.  Also, if you don’t have pinenuts (because dang those things are expensive), any kind of toasted nut will do just fine.

The longer the quinoa sits in the dressing, the more flavorful it becomes.  Store it in the fridge and it will last a few days.  Or don’t store it and eat it all at once.  That’s what I usually do.