Thursday, June 21, 2012

Kale Chips

Spicy Smoky Kale Chips Recipe - recipe adapted from Whats Cooking With Kids
  • about one bunch of kale, rinsed and dried
  • Olive oil
  • Salt, to taste
  • about 1 tablespoon of chili flakes (or to taste)
  • sprinkling of paprika or cayenne pepper (optional)
  1. Preheat oven to 350 degrees.
  2. Remove the kale leaves from their tough end and inner stems. Cut longer leaves in half or preferred bite size pieces.
  3. Place kale chips in large bowl. Start by tossing in about 1 tablespoon of olive oil. The kale leaves only need to be lightly coated with oil. Too much will make the chips too limp and greasy. Only add about 1 tablespoon of olive oil at a time. Then sprinkle in sea salt and chili flakes.
  4. Put the kale pieces in a single layer in a baking sheet lined. You can use parchment paper if you like for easier cleaning.
  5. Bake for 12-14 minutes or until crisp. About 5 minutes before they are finished, you can gently toss them in the sheet pan for more even baking. They will burn easy, be aware of how they are baking.
  6. For more smoky or spicy flavor, lightly dust the kale chips with paprika or cheyenne pepper power.

Watermelon Treats

Have you ever picked a bad watermelon? Well, have no fear. Do not throw it away. Just use those nasty watermelon chunks in your smoothie, and you won't tell the difference. (besides the added delicious watermelon flavor!) This morning I made a smoothie with these ingredients:

 TONS of spinach/kale - carrots too, optional
2 cups watermelon
1 cup fresh strawberries
1 banana
lime segments and juice

easy, fresh, healthy, delicious.

Then I was so excited that I made this little surprise:

Strawberry Watermelon Popsicles
2 cups watermelon
4 strawberries
juice from 1/2 lime
1 1/2 Tablespoons stevia

Blend all that up, then put it in little popsicle molds or ice trays and FREEZE them. DELISH.

White Bean, Kale, and Pesto Soup

A delicious soup for you to make:

White Bean, Kale, and Pesto Soup
Serves 4.
  • 2 TBS olive oil
  • 1 onion, coarsely chopped
  • 4 carrots, peeled and sliced about 1/4 in. thick
  • 1 potato, diced
  • 4 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • A dash of cayenne pepper
  • 4 c. chicken or vegetable broth
  • 1/2 large head fresh kale, roughly torn into bite-sized
  • 1 can cannelini beans, rinsed
  • 1/2 c. prepared pesto
  • 1/2 c. grated pecorino cheese (optional)
  • browned lean ground beef (optional)
  1. Heat oil in a large stockpot over medium heat.  Add onion, potato and carrot, and saute, stirring occasionally, for 5-8 minutes, or until vegetables have begun to soften.  Add garlic, oregano, cayenne and parsley, and cook 2 minutes more, stirring.
  2. Add chicken broth, kale, and beans, bring to a boil, add the browned ground beef (if you are using this ingredient) then lower heat and simmer for 15 minutes, until kale and carrots are tender.  Remove from heat and stir in pesto. Serve hot with grated cheese and crusty bread.