It's been a rough month with the family sharing cold, coughs and ear infections. While most of us have been managing it ok, it has been hard on Tiny M who has had multiple ear infections at the end of every cold. He goes to daycare full day and with it being so bitterly cold, the options for going out to play are few and far between. So sharing germs is easier on the baby floor where they all are probably chewing the same toy.
I went through this with Lil A a couple of years ago, but feels like I don't remember now the waking up multiple times at night to soothe a cranky baby part. Somehow it feels new again going through it with Tiny M.
Do you feel that you have forgotten some of those baby days too?
Another thing I have forgotten to do is get this recipe on my blog. We first made this salad for a friend's birthday party last October. It was a big hit and everyone asked us for the recipe. We promised to get it on the blog and then realized I didn't have any pictures. So I waited till the next time. And somehow, forgot again, and again. This time, I made a mental note and took pictures immediately.
We've had the salad with pizza, scottish fish stew, kerala chicken stew and it goes well with everything. It also makes a great weekday lunch.
Here is the recipe.
1 pack cut and clean fresh kale leaves
3 tbspoon olive oil
1 pear - sliced
1 1/2 tspoon brown sugar
4-5 tbspoon water
10-12 cherry tomatoes - halved
12-15 raw almonds- roasted and sliced
12-15 whole cranberries
1/4 cup manchego cheese sliced
2 tbspoon olive oil
1 tspoon honey
1/4 tspoon fresh ground black pepper
1/4 tspoon salt
Marinate the kale leaves in the juice of 1/2 lemon + pinch more and the 3 tabspoon olive oil. Mix so the leaves are coated with the juice and oil. Set it aside for good 30 - 45 minutes.
In the meantime, heat the water and sugar in a pan. Once it's boiling, cut the heat to simmer and add the pear slices. Cook on low heat till the pear slices are caramelized in the sugar. Take it off the heat and cool.
In the same pan, roast the almonds on low heat for 5-6 minutes and then slice it. Set it aside.
Slice the manchego cheese and halve the cherry tomatoes.
The rest is getting it all together.
After 30-45 minutes, layer the kale leaves with pears, cranberries, tomatoes, and almonds. Top it with manchego cheese.