Saturday Cheat day..

Saturday is always my cheat day, like Friday is almost always my Rest day.

However Today we actually we had quite a healthy dinner which I wanted to share..

Fresh Onion Soup and Mexican Kale Salad!

I thought I never had Kale in my life before, but if I actually bothered to google it i would have known I had it many times before in Holland with Mashed Potatoes and smokes sausage ( The Dutch way called ´Boerenkool Stampot´ ).

So here the recipes...

Mexican Kale Salad ( Vegan and Gluten free)

What you need for the Salad:

1. Baby or Full Grown Kale
2. a pot of black beans
3. 1 cup of Corn 
4. 1 Big Avocado
5. 2 cups of cherry tomatoes 
6. 1/2 cup of red onion
7. 1 Cucumber

What you need for the creamy avocado dressing:

1. 1 small Avocado
2. 1/2 cup warm water
3. 1/2 cup of lime juice
4. 1 teaspoon of cumin
5. salt to taste
6. 1 teaspoon of pepper

How to make:

• Cut the Kale and wash before throwing in a bowl.  
• Wash the black beans thoroughly when coming from a pot.
• Throw the beans with all the rest of the Salad ingredients and mix with a spoon.

Dressing:

• Cut the avocado and throw in a bowl with the rest of the ingredients.
• Mix with a blender or bullet mixer till smooth.
• Add the dressing to the salad.

                

French Onion Soup

What you need:

1. 4 pounds yellow onions, peeled and thinly sliced (approximately 5-6 large onions)
3. 3 tablespoons butter
4. 4 cloves garlic, minced
5. 3 tablespoons flour
6. 1/2 cup dry white wine
7. 6 cups of beef stock
8. 1 teaspoon Worcestershire sauce (optional)
9. 1 bay leaf
10. a few  pinches of salt and freshly ground black pepper, to taste
11. whole wheat baguette
12. Grated cheese

How to make:

In a large pot, melt the butter over medium-high heat.  Add the onions and saute until well browned and caramelized (but not burnt), about 30-40 minutes, stirring every few minutes.  Add garlic and sauté for 1 minute.  Stir in the flour and cook for an additional 1 minute.  Stir in the wine to de-glaze the pan, using a  spoon to scrape up any browned bits on the bottom of the pan.

Add the stock, Worcestershire sauce (optional) and bay leaf. Bring to a simmer.  Then reduce heat to medium-low and simmer for at least 10-15 minutes.  Season to taste with salt and pepper. Discard the bay leaf.

Preheat oven to 180 degrees Celsius.  While the soup is simmering, slice the baguette into thick pieces and arrange them in single layer on baking sheet.  Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Then put the grated cheese on top and Bake till the cheese is melted and a bubbly. Remove and set aside.

Ladle the soup in bowls and ad a piece of bread with melted cheese on top.

Enjoy!!