Kale Chips
1 large bunch kale (10 to 12 leaves), or you can buy pre-cut kale
1 tablespoon olive oil (no need to over-oil your kale)
Sea salt to taste
Fresh ground pepper to taste
Preheat your oven to 275°F. Remove stalks and ribs from kale. Rinse and dry leaves. Or if your kale is already cut, just make sure to rinse and dry it. Use some tongs to toss the leaves in a large bowl with olive oil. Sprinkle leaves with sea salt and ground pepper. Be careful not to over-salt. Remember that when you bake these in the oven, they will shrink up, creating less surface area for the salt. Spread the leaves onto a baking sheet. Make sure that each leaf or piece of a leaf has its own space. Don’t layer. You want to give the leaves plenty of room to dry out.
Monday, July 12, 2010
Butter Biscuits
Butter Biscuits
2 sticks of unsalted melted butter
2 cups of self-rising flour
1 cup of sour cream
Add the melted butter and sour cream to the flour and mix together. The mix can be lumpy. This recipe will make enough dough to fill one large muffin tin if you fill each tile about ¾ full. Bake for 30ish minutes at 350 degrees. Pack these in a basket lined with a cloth napkin.
(Delicious!)
2 sticks of unsalted melted butter
2 cups of self-rising flour
1 cup of sour cream
Add the melted butter and sour cream to the flour and mix together. The mix can be lumpy. This recipe will make enough dough to fill one large muffin tin if you fill each tile about ¾ full. Bake for 30ish minutes at 350 degrees. Pack these in a basket lined with a cloth napkin.
(Delicious!)
Wednesday, May 12, 2010
Simple Zucchini and Potato Dish
2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, cut into large chunks (you can peel--again, I just scrub)
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika, salt, pepper, and whatever other herbs and spices to taste. Thyme worked well, and oregano with slices of lemon on the side adds a Mediterranean feel.
1. Preheat oven to 400 degrees F.
2. Toss together all the ingredients in a medium baking pan.
3. Bake 1 hour in the preheated oven until potatoes are tender and lightly brown. Stir occasionally while dish is baking.
4 medium potatoes, cut into large chunks (you can peel--again, I just scrub)
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika, salt, pepper, and whatever other herbs and spices to taste. Thyme worked well, and oregano with slices of lemon on the side adds a Mediterranean feel.
1. Preheat oven to 400 degrees F.
2. Toss together all the ingredients in a medium baking pan.
3. Bake 1 hour in the preheated oven until potatoes are tender and lightly brown. Stir occasionally while dish is baking.
Pesto, vegan style
I like cheese, so I'm not vegan. But for my friends who are, here's a handy recipe that's perfect for spring/summer.
1/3 cup pine nuts
2/3 cup olive oil
5 cloves garlic
1/3 cup nutritional yeast
1 bunch (precise term, no?) of fresh basil leaves
salt and pepper to taste
Place the pine nuts in a skillet over medium heat. Stir until lightly toasted--they should be a little darker, but not very dark.
Mix the toasted pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.
Simple, eh?
1/3 cup pine nuts
2/3 cup olive oil
5 cloves garlic
1/3 cup nutritional yeast
1 bunch (precise term, no?) of fresh basil leaves
salt and pepper to taste
Place the pine nuts in a skillet over medium heat. Stir until lightly toasted--they should be a little darker, but not very dark.
Mix the toasted pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.
Simple, eh?
Colcanon
Simple and yummy. Similar to mashed potatoes, but better. This is a fun basic recipe to play around with. I've even added cannelloni beans to the mashed mixture for more protein and a different flavor.
Also, don't be afraid to play around with adding various spices or herbs!
You will need:
2 medium potatoes, scrubbed
1 cup kale, stems removed and coarsely chopped (spinach will work, as will other greens)
2/3 cup low-fat soymilk
3 tablespoons thinly sliced scallions
salt and pepper to taste
Chop the potatoes into large chunks. Add to a medium saucepan with enough water to cover the potatoes. Bring to a boil, reduce heat cook until tender when pierced with a fork.
While the potatoes are simmering in their nice bath, about one inch of water to a medium saucepan. Insert steamer basket, bring to a boil then reduce heat to simmer. Add kale, cover, and steam until tender. Remove kale and place in a mixing bowl.
Once potatoes are cooked, you can peel them or not (I don't) and add them to the kale.
Heat the sjavascript:void(0)oymilk and scallions, and simmer 5 minutes. Add to potatoes and kale and mash together. Add salt and pepper to taste. Serve hot.
Also, don't be afraid to play around with adding various spices or herbs!
You will need:
2 medium potatoes, scrubbed
1 cup kale, stems removed and coarsely chopped (spinach will work, as will other greens)
2/3 cup low-fat soymilk
3 tablespoons thinly sliced scallions
salt and pepper to taste
Chop the potatoes into large chunks. Add to a medium saucepan with enough water to cover the potatoes. Bring to a boil, reduce heat cook until tender when pierced with a fork.
While the potatoes are simmering in their nice bath, about one inch of water to a medium saucepan. Insert steamer basket, bring to a boil then reduce heat to simmer. Add kale, cover, and steam until tender. Remove kale and place in a mixing bowl.
Once potatoes are cooked, you can peel them or not (I don't) and add them to the kale.
Heat the sjavascript:void(0)oymilk and scallions, and simmer 5 minutes. Add to potatoes and kale and mash together. Add salt and pepper to taste. Serve hot.
Wednesday, March 3, 2010
Lime in the Coconut Chicken Wraps
For something different…
· 2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
· 1 (14 ounce) can coconut milk
· 1 cup uncooked long grain white rice
· 2 cups water
· 1 1/2 cups all-purpose flour
· 1 1/2 tablespoons curry powder
· 1 tablespoon garlic salt
· 3/4 cup vegetable oil
· 2 limes
· 10 (10 inch) flour tortillas
· 1/2 cup shredded coconut
· 1/2 cup chopped green onions
1. Place the chicken and coconut milk in a container (bowl, zip lock bag), and marinate in the refrigerator for at least 1 hour.
2. In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
3. In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
4. Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
5. On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.
· 2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
· 1 (14 ounce) can coconut milk
· 1 cup uncooked long grain white rice
· 2 cups water
· 1 1/2 cups all-purpose flour
· 1 1/2 tablespoons curry powder
· 1 tablespoon garlic salt
· 3/4 cup vegetable oil
· 2 limes
· 10 (10 inch) flour tortillas
· 1/2 cup shredded coconut
· 1/2 cup chopped green onions
1. Place the chicken and coconut milk in a container (bowl, zip lock bag), and marinate in the refrigerator for at least 1 hour.
2. In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
3. In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
4. Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
5. On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.
Cheese Spaetzle
Don’t be turned off by this recipe—it’s not as fattening/unhealthy/whatever as you think.
You’ll need
· 1 1/2 cups all-purpose flour
· 3/4 teaspoon ground nutmeg
· 3/4 teaspoon salt
· 1/8 teaspoon pepper
· 3 eggs
· 3/8 cup 2% milk
· 3 tablespoons butter
· 1 onion, sliced
· 1 1/2 cups shredded Emmentaler cheese
Now…
Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press/potato ricer/colander/or a cheese grater into the water. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.
You’ll need
· 1 1/2 cups all-purpose flour
· 3/4 teaspoon ground nutmeg
· 3/4 teaspoon salt
· 1/8 teaspoon pepper
· 3 eggs
· 3/8 cup 2% milk
· 3 tablespoons butter
· 1 onion, sliced
· 1 1/2 cups shredded Emmentaler cheese
Now…
Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press/potato ricer/colander/or a cheese grater into the water. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.
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