Kale Salad With Onion Jam Sufganiyot Recipes

ROASTED YAM AND KALE SALAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
• Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
• Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
• Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.

GARLICKY, LEMONY KALE

Steps:

• Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until translucent and soft. Add the kale and stir to coat with garlic and oil. Cook until tender, about 5 minutes.
• Meanwhile, heat a grill pan over medium-high heat. Place the lemon halves cut-side down in the pan and cook without moving until grill marks are visible, about 2 minutes.
• Toast the almonds in a small skillet over medium-high heat until fragrant and slightly golden brown, about 3 minutes.
• Transfer the kale to a serving bowl and squeeze a charred lemon half over the top. Sprinkle with the toasted almonds and pecorino shavings. Serve with the other lemon half on the side. Enjoy!

THE BEST KALE SALAD

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.

KALE AND QUINOA SALAD

Steps:

• Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
• Put kale in a large mixing bowl.
• Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
• Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
• Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.

HANUKKAH SUFGANIYOT

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!

MAUI KALE SALAD WITH SWEET ONION DRESSING

Steps:

• In a large bowl, combine the kale, cabbage, cranberries, and sweet onion dressing. Toss to coat and mix thoroughly, using your hands if desired. Transfer to the fridge and let chill for at least 15 minutes.
• When ready to serve, add the potato chips and peanuts and toss to combine. Season with a pinch of salt, if needed.

SUFGANIYOT

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.

KALE WITH CARAMELIZED ONIONS AND GARLIC

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!).