Kale Salad With Onion Jam Sufganiyot Recipes

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THE BEST KALE SALAD



The Best Kale Salad image

Everyone always asks for the recipe when I bring this salad to parties. We all love it so much, my friends and I just refer to it as: 'The Kale Salad'.

Provided by Alli Shircliff

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 17

1 bunch lacinato kale, ribs discarded and leaves cut into thin strips
1 teaspoon olive oil
2 pinches salt
¼ cup olive oil
1 lemon, juiced
1 tablespoon Dijon mustard
1 teaspoon maple syrup, or more to taste
¼ teaspoon ground cumin
1 pinch garlic powder, or to taste
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
2 carrots, grated
½ cup frozen roasted corn (such as Trader Joe's®), thawed
¼ cup crushed tortilla chips
¼ cup dry-roasted almonds, coarsely chopped
2 tablespoons grated smoked white cheese (such as Beecher's® Smoked Flagship)
2 hard-boiled eggs, chopped

Steps:

  • Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
  • Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
  • Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 23.7 g, Cholesterol 110.3 mg, Fat 24.4 g, Fiber 4.7 g, Protein 10.8 g, SaturatedFat 4 g, Sodium 378.4 mg, Sugar 4 g

CRANBERRY CREAM CHEESE STUFFED SUFGANIYOT



Cranberry Cream Cheese Stuffed Sufganiyot image

Provided by Molly Yeh

Categories     dessert

Time 15m

Yield 8 donuts

Number Of Ingredients 5

Vegetable or canola oil, for frying
One 16.3-ounce tube biscuit dough (I like Pillsbury's Simply...Buttermilk Biscuits)
8 ounces cream cheese, softened
1/4 cup cranberry sauce
Powdered sugar, for dusting

Steps:

  • In a large heavy-bottom pot or Dutch oven, heat 2 inches of oil to 350 degrees F.
  • While the oil is heating, set out your dough. Separate the dough into 8 rounds. You can either keep the rounds of dough as they come or roll out the dough into a big sheet and cut out your own circles. (I like doing this if the biscuits are really big.) If doing the latter, it will be easier to roll out the dough if it's close to room temperature.
  • Gently add the dough rounds to the preheated oil and fry the donuts on both sides until golden brown and cooked through, about 2 minutes per side. Remove the donuts with a slotted spoon to a paper towel or a sheet pan lined with a wire rack to drain excess oil.
  • Meanwhile, combine the cream cheese and cranberry sauce until well combined. Transfer to a piping bag fitted with a 1/2-inch round tip. Insert the tip into the top and center of the donut and pipe a small amount, letting a little bit come out the top. Dust with powdered sugar. Serve!

20 BEST KALE SALADS (+ RECIPE COLLECTION)



20 Best Kale Salads (+ Recipe Collection) image

Step up your lunch game with these incredible kale salads! From lemon parmesan to ginger carrot to Caesar, these recipes are all so nutritious and delicious.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Lemon Parmesan Kale Salad
Kale Salad Recipe with Honey Lemon Dressing
10-Minute Ginger Carrot u0026amp; Kale Salad
Deb's Kale Salad with Apple, Cranberries, and Pecans
Greek Kale Salad with Lemon Olive Oil Dressing
Massaged Kale Salad
Kale Salad with Warm Cranberry Almond Vinaigrette
Southwestern Kale Power Salad with Sweet Potato, Quinoa, and Avocado Sauce
Kale Caesar Crunch Salad
Broccoli Kale Salad with Lemon Poppy Seed Dressing
Avocado Massaged Kale Salad with Parmesan
Kale Blueberry Salad with Quinoa
Chopped Kale Salad with Prosciutto and Figs
Triple Berry Kale Salad
Kale Salad with Apples and Chicken
Tuscan Kale Salad
Summer Kale Salad with Peaches and Candied Pecans
Garlicky Kale Salad with Crispy Chickpeas
Kale Orange Salad
Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a kale salad in 30 minutes or less!

Nutrition Facts :

SUFGANIYOT



Sufganiyot image

Hanukkah is known as the festival of lights, which commemorates the miracle of the small amount of holy oil that lasted the eight days it took for more to be found. During these eight days of Hanukkah it is customary to eat lots of sweet and savory foods fried in oil and there is no better or more delicious way to honor that tradition than by making and eating these sweet, pillowy, lemon-scented sufganiyot, or jelly doughnuts, which are typically filled with raspberry, strawberry or apricot jam.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 12 to 14 doughnuts

Number Of Ingredients 13

1/2 cup whole milk
One 1/4-ounce packet active dry yeast
1 tablespoon plus 1/2 cup granulated sugar, plus 1/2 cup for rolling
3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 teaspoon kosher salt
4 tablespoons unsalted butter, at room temperature
1 tablespoon vanilla extract
1 teaspoon lemon zest
1 large egg, plus 2 large yolks, at room temperature
Nonstick cooking spray
Vegetable oil, for frying
1 1/2 cups raspberry, strawberry or apricot jam
1 cup confectioners' sugar, optional

Steps:

  • Microwave the milk in a small bowl until 105 to 110 degrees F. Stir in the yeast and 1 tablespoon of sugar; let stand until foamy, about 5 minutes. Whisk together the flour and salt in the bowl of a stand mixer fitted with the dough hook.
  • Add the yeast mixture, butter, vanilla, zest, egg, egg yolks and remaining 1/2 cup sugar to the flour mixture. Mix with a spoon until the dough just comes together, about 1 minute. (It's OK if a little of the flour remains loose at the bottom of the bowl, it will all come together while kneading.) Knead the dough on medium speed until the dough is smooth and elastic, about 8 minutes. Turn the dough out onto a lightly floured surface and knead into a smooth ball, about 1 minute. Lightly spray the mixing bowl with nonstick cooking spray and return the dough to the bowl; cover the bowl tightly with plastic wrap and let rise in a warm place until it has doubled in size, 1 1/2 to 2 hours.
  • Turn the dough out onto a floured surface and gently roll out into a 1/2-inch-thick round. Using a 3-inch round cookie cutter or drinking glass, cut the rounds out as closely together as possible. Place the rounds about 2 inches apart on a baking sheet lightly sprayed with nonstick cooking spray.
  • Lightly spray the tops with the cooking spray. Cover with plastic wrap and let rise again until puffed, at least 30 minutes and up to 1 hour. The dough rounds may not increase in size during this proofing, which is fine. The point is to let the dough rest before frying, resulting in pillowy doughnuts.
  • To fry the doughnuts: Line a baking sheet with a double layer of paper towels for draining. Put 1/2 cup granulated sugar in a medium bowl for coating the fried doughnuts.
  • Fill a large, heavy bottomed pot with 3 inches vegetable oil (about 8 cups) and insert a deep-fry thermometer. Place over medium-high heat and bring the oil temperature to 345 to 350 degrees F. Do not let the oil get any hotter than 350 degrees or the outside of the doughnuts will burn before the insides are cooked through.
  • Working in batches of 3 to 4, carefully slip the dough rounds into the hot oil, being careful not to let the oil splash up. Fry the doughnuts until deep golden brown, about 2 minutes. Use a slotted spoon to gently flip the doughnuts over and fry until deep golden brown on the other side, about 2 minutes. Use a slotted spoon to transfer the doughnuts the paper towel-lined baking sheet. Return the oil to temperature between batches.
  • Roll the warm doughnuts in the sugar to coat, then transfer them back to the baking sheet. Using a chopstick or skewer, poke a hole in the top of the donut, wiggling the stick back and forth to form a little pocket. Fill a pastry bag fitted with a small round tip with the jam of your choice and gently squeeze about 2 tablespoons into the side of each doughnut until the jam just peaks out from the hole on top. Dust the filled doughnuts with confectioners' sugar, if using, and serve hot.

HANUKKAH SUFGANIYOT



Hanukkah Sufganiyot image

Hanukkah is all about fried foods, and sweets are no exception. Over the holiday in Israel, you'll find market stalls and bakeries overflowing with trays of sufganiyot: scrumptious fried doughnuts, dusted in sugar and filled with preserves. I make mine with a dairy-enriched, yeasted dough and prefer traditional fillings like raspberry jam, but you can go wild with custards, chocolate and curds. They're a project well worth the effort!

Provided by Food Network

Time 8h30m

Yield 16 to 18 small sufganiyot

Number Of Ingredients 12

1 cup plus 1 tablespoon (240 milliliters) whole milk, at room temperature
2 tablespoons (17 grams) instant yeast
1 3/4 cups (227 grams) all-purpose flour, such as King Arthur
12 tablespoons (170 grams) unsalted butter, softened at room temperature
1/4 cup plus 3 tablespoons (85 grams) granulated sugar
1 tablespoon (7 grams) kosher salt, such as Diamond Crystal (if using Morton's, reduce to 1 1/2 teaspoons/7 grams)
3 large eggs plus 2 yolks
2 3/4 cups (356 grams) all-purpose flour, such as King Arthur, plus more for dusting
Neutral cooking spray, for the bowl, parchment and dough rounds
2 quarts canola oil, for frying
2 cups (400 grams) granulated sugar, for rolling
1 1/2 cups (500 grams) assorted preserves or chocolate spreads (see Cook's Note)

Steps:

  • For the sponge: In a large mixing bowl, combine the milk and yeast, whisking until the yeast is dissolved and there are no lumps. Add the flour and using a spatula, combine until uniform. The mixture will be the consistency of pancake batter. Cover with plastic and let it sit at room temperature until bubbly, and the mixture has grown by about half its volume. This will take 20 to 25 minutes.
  • For the dough: In the bowl of a mixer fitted with the paddle attachment, combine the butter, sugar and salt. Mix on medium speed until smooth and creamy, about 2 minutes. Stop the mixer and scrape down the bowl with a spatula. Add the eggs and yolks, and mix again at medium speed for 1 minute. The eggs and yolks will not fully emulsify with the butter mixture, and it will resemble very wet scrambled eggs. This is ok!
  • Stop the mixer and scrape down the sides and bottom again with the spatula, then add all of the flour and mix until just combined, about 10 seconds on low speed. Remove the paddle, scraping off any of the butter, egg and flour mixture back into the bowl. Switch to the dough hook and add all of the sponge. Turn the mixer on low speed and mix, kneading the dough into a smooth ball. This will take 20 to 25 minutes. You can stop the mixer halfway through and scrape down the sides with a spatula to make sure everything is fully incorporated.
  • Lightly spray the top of the dough with neutral cooking spray and cover with plastic. Let it proof at room temperature until doubled in size, usually 1 1/2 to 2 hours.
  • Gently punch down the dough, transfer to a large bowl lightly sprayed with neutral cooking spray, cover with plastic and transfer to the fridge for 3 hours or overnight.
  • When you're ready to fry, set up 2 sheet trays. Cut 16 to 18 squares of parchment paper, about 3 inches square, and spray each with neutral cooking spray. Line them up on the sheet trays, without overlapping. Remove the dough from the fridge and gently turn it out onto a floured work surface. Dust the top of the dough lightly with flour and gently roll it out into a circle about 1/2 inch thick. This dough rolls best cold. Using a 2 1/2-inch round cutter, punch out circles of dough, cutting 16 to 18 rounds.
  • Place the cut rounds on the squares of parchment, giving each its own square. Spray the rounds with a little neutral cooking spray and cover loosely with plastic. Allow them to proof at room temperature until doubled in size and light to the touch, 1 to 1 1/2 hours.
  • When the dough is proofed, heat the oil in a deep pot until a deep-frying thermometer registers 350 degrees F. While it heats up, set up a sheet tray with a resting rack right by the stove. Keep a slotted spoon handy.
  • When the oil is hot, pick up the rounds of dough on their parchment paper squares and carefully drop about 5 rounds at a time into the hot oil. The parchment will separate itself from the dough as it starts to fry, and you can fish it out and discard as you go. This makes transferring them to the oil very easy. Allow them to fry, flipping them with the slotted spoon, for 3 minutes on each side. They should be deep golden brown. Use the spoon to transfer them to the resting rack when done. Repeat until all the dough is fried.
  • For the fillings and toppings: Place the sugar in a mixing bowl. Once the sufganiyot are cool enough to handle, gently roll each in the sugar, coating well. It's fine if they're warm when you do this. Transfer to a clean tray to continue cooling.
  • Fit a piping bag with a Bismark piping tip. Fill your piping bag with your filling of choice. Once the sufganiyot are cooled to room temperature, use the piping tip to poke a hole into the side or top (a style preference) of each, and squeeze in the filling, being careful to not overfill. Repeat until all the sufganiyot are filled. Best enjoyed the day they're made!

KALE WITH CARAMELIZED ONIONS AND GARLIC



Kale With Caramelized Onions and Garlic image

Make and share this Kale With Caramelized Onions and Garlic recipe from Food.com.

Provided by Daphne2002

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

1 bunch kale, washed and torn (stems removed)
1 small onion, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
balsamic vinegar (optional)

Steps:

  • Heat oil in large pan.
  • Add chopped onions and garlic.
  • Sauté until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn.
  • Add torn kale.
  • Toss with onions and garlic.
  • Cook until kale is wilted.
  • Sprinkle with a tiny bit of balsamic vinegar if desired.
  • (Thanks reviewers for reminding me of removing the stems!).

Nutrition Facts : Calories 65.3, Fat 3.8, SaturatedFat 0.5, Sodium 22.8, Carbohydrate 7.4, Fiber 1.4, Sugar 0.8, Protein 2

STRAWBERRY KALE SALAD



Strawberry Kale Salad image

This fresh, zingy salad is super easy and always a crowd-pleaser! The sliced strawberries and fresh mint give it an extra summery feel, and crumbled bacon and toasted almonds add the perfect amount of crunch. -Luanne Asta, East Hampton, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 11

1/2 cup olive oil
1/3 cup cider vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
1 bunch kale (about 12 ounces), trimmed and chopped (about 14 cups)
2 cups sliced fresh strawberries
3/4 pound bacon strips, cooked and crumbled
1/4 cup minced fresh mint
1 cup crumbled feta cheese
1/4 cup slivered almonds, toasted

Steps:

  • For dressing, whisk together first 5 ingredients., To serve, place kale, strawberries, bacon and mint in a large bowl; toss with dressing. Sprinkle with cheese and almonds.

Nutrition Facts : Calories 231 calories, Fat 19g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 399mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

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