Endive and Fruit Salad with Chicken

Endive and Fruit Salad with Chicken

If you enjoy leafy greens or salad greens you will enjoy this unique salad green that was discovered by accident in Belgium in the 1800’s. It grows in the dark with the use of chicory. Another reference for this lettuce is chicory heads. The vegetable we are referencing is “Endive“.

Enjoy the video and we hope you enjoy preparing Endive and Fruit Salad with Chicken.

 

Research on Endives reports the following positive health effects:

  • Lowers glucose levels in the blood stream and helps control insulin resistance.
  • Reduces LDL cholesterol levels (bad).
  • High in dietary fiber.
  • Improves skin health and helps improve eyesight and protects the body from certain types of cancers.
  • The vitamin B complex content in endives such as folic acid, thiamin, niacin, and pantothenic acid encourages the metabolism of carbohydrates and fats.
  • Helps with digestion by increasing and stimulating the appetite because of the bitter juices from the leaves that improve the secretion of bile.
  • Natural diuretic as it consists of 95% water.
  • Eating endives regularly can help clear skin of acne problems.
  • Making a juice of endive leaves, celery and carrot can help to treat respiratory problems like asthma.
  • Parsley and celery juice with endives added to it can be used to treat anemia.
  • You could treat constipation by mixing endive juice with either apple juice or carrot juice.
  • Blend endive juice with carrot and celery or parsley and spinach juices for an effective treatment for eye problems such as glaucoma or cataract.

Endive and Fruit Salad with Chicken

Preparation is for 2 servings.

1 endive

½ grapefruit

1 orange

1 Granny Smith apple, grated

1 leek stalk

2 tbsp. chopped pecans

4 tbsp. Greek yogurt

2 tbsp. cream

2 tbsp. orange juice

2 chicken breasts cut into fillets and into strips

2 tsp olive oil

1 tsp. vinegar

Dash salt and pepper

Heat a large skillet with oil and cook chicken until no more pink. Add pecans and sauté briefly.

Slice endive in ½ inch thick strips, remove peel and cube grapefruit and orange, grate apple and cut leek stalk in rings. Mix all ingredients together in a large salad bowl.

In a small bowl mix yogurt, cream, orange juice, vinegar, salt and pepper and pour over salad and toss.

Plate salad and top with chicken strips.

 

What Others are Writing About Fruit:

Mango Coconut Rice Pudding

Mango Coconut Rice PuddingMango season in the Northern hemisphere is April to October. One does not need special skills to eat the ripe fruit. Simply peel the fruit and bite into its juicy flesh.

Many love to eat the raw skin of the fruit as well. Myself personally, I have never tried to eat the peel. Now days you can find the mango dried, or frozen. In both cases the mango is still sweet in flavor. You can juice the mango, which I have with fresh blueberries, what a yummy smoothie.

Mexico's Tasty MangoesYou can make mango salsa and even in India they make Mango Jam. Mangoes do not grow in mild to cooler climates, they are grown in tropical regions of the earth. In 2012 the consumption of mangoes by Americans was up 30% over the prior 5  years.

If you are familiar with NPR or National Public Radio (USA), they had a report the morning of April. 9, 2013 entitled “Demand Is High For Mexico‘s Magnificent Mangoes”.

Take a moment to listen. Just Click Here to listen to the 1 1/2 minute NPR Report – another window will open to here report.

Our featured recipe:

Mango Coconut Rice Pudding

1 – 14 ounce can coconut milk
¼ cup Arborio rice
1/8 tsp. salt
2 tbsp. sugar
1/6 tsp. nutmeg, ground
1/6 tsp. cinnamon, ground
¼ cup mango (pureed)
some macadamia nuts (chopped, optional)

Place the coconut milk, rice, salt, sugar and cardamom in a sauce pan and bring to a boil.

Reduce the heat and simmer for 25-35 minutes stirring occasionally.

Remove from heat and let cool. Mix in the mango and garnish with chopped macadamia nuts.

What Others are Saying About Mangoes:

Image credit: Closet Cooking

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Capirotada – Mexican Bread Pudding

Capirotada Mexican Bread Pudding close up

Most Mexican desserts are not extremely sweet. Capirotada is a traditional and popular Latin dessert, but it can be served any time, especially when you have some nice crusty bread that needs to be used.

The following recipe is my wife’s way of making Capirotada, and yes she was born and raised in Mexico. So this is an authentic recipe. I don’t have any step by step images to show, as I was not at home when she made this. So all I have is the finished product or food creation.

Capirotada

1 quart whole milk
3 (3-inch) cinnamon sticks
1 whole clove
3 or 4 large piloncillos *
1 loaf french bread, hard/stale, torn or cut  into 1-inch cubes**
3 bananas, sliced***
1 cup cranberries^
1/2 cup chopped dates

1 cup whole dried prunes, preferable small prunes
1 cup mixed or your choice: peanuts, pine nuts, cashews, pecans, chopped almonds
1/2 pound cubed or shredded cheese, Monterrey Jack

* Piloncillos are cone shaped pieces of raw cane sugar. You can find them at your local market in the produce section or Latin foods section

** In Mexico the traditional bread to use is called bolillo rolls, which can be found at your local Latin market or in your local bakeries

*** optional to use 3 apples (peeled, cored, and sliced) in place of bananas. The preferred apples to use are ones you bake with. Reference our post In the Kitchen 101 to see which apples are used for baking.

^ option to use raisins

Instructions for preparing the Capirotada

Preheat oven to 350 degrees F. Generously butter a medium-size baking dish.

Boil the milk, cinnamon sticks, clove, and piloncillo together until a syrup forms; set aside.

In the prepared baking dish, place a layer of cubed bread pieces. Cover with a layer of the banana and prunes. Sprinkle some of the cranberries, chopped dates, nuts, and some shredded cheese over the top. Repeat layers until all the ingredients (except the syrup) are used.

Remove the cinnamon sticks and clove from syrup and pour the syrup over the top of the dry ingredients. Bake for about 30 minutes; remove from oven.

Cool slightly, then spoon onto plates and serve warm. Some people also like it cold. Store left overs, if any in the refrigerator for up to one week.

Makes 8 to 10 servings.

Enjoy!!

Capirotada Mexican Bread Pudding in baking dish

Capirotada – Mexican Bread Pudding 

Capirotada Mexican Bread Pudding served

Try our other bread pudding from Splendid Recipes: Blueberry Pear and White Chocolate Bread Pudding

How Other are Preparing Bread Pudding

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Baked Apples Apple Pie

Baked Apples Apple pie

5 large apples; mix or match Fuji, Gala, Granny Smith

1 8-9 inch pie crust, pre-made or home made

½ cup of sugar

1 tsp. cinnamon

½ tsp. salt

½ tsp. nutmeg

1 tbsp. butter cut in 8 small pieces

Pre-heat 375 degrees

  1. Core and hollow out 4 apples.
  2. Dice the apple flesh from cored apples, plus the one remaining apple; peeled and cored first.
  3. In a large mixing bowl combine diced apples, cinnamon, sugar, and nutmeg. Fill each of the 4 apples with the prepared mix. Place two small pieces of butter in each apple.
  4. Next roll out your pie crust cut into strips and create a lattice on top of each apple, slightly allow strips to lap over sides of apple opening.
  5. Place apples on a 13 x 9 baking dish. Put in oven and bake for 30 minutes. Let cool for 10 minutes and serve.

Enjoy with a side of real vanilla ice cream

A Baked Apple Apple Pie with a side of real vanilla ice cream

For information about how apples and other fruits and vegetables correlate to a healthy you link here and read our posted articles at Savor the Food logo

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