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So, this is the conversation that went down in the kitchen when I pulled these out of the oven:
husband: What the hell are those?
me: Kale chips. They’re good – cheese flavored.
husband: (takes one and eats it) Whoa. Those are good. Weird.
me: Told you so. (and we proceeded to eat the entire pan while we watched t.v.)
I can certainly appreciate his skepticism. I’ve seen these at the store, but never bought them because I thought they looked weird. Plus, I wonder how they can keep the kale crunchy and fresh. Nonetheless, when I saw a Wholefoods recipe that called for a yummy, nutritious paste that would create a cheese flavor I thought, what the heck? Let’s try it.
And I’m glad I did. These taste amazing, especially hot out of the oven. They are crispy and very, very flavorful. Plus, because the “chip” is actually a kale leaf, they are filling but feel light on the tummy, as opposed to a cracker or actual potato chip. You might even get your kids to partake, if they can get over the leafy look. I certainly would have never expected my meat and potato man to be snacking on kale chips.
Recipe notes: You can use any variety of kale – I used a purple curly kale, although it lost most of its color in the oven. Look for big, hearty leafs with few holes or blemishes. You can store in an airtight container on the counter for a few days. But … I found my chips definitely started to lose their “crunch” after the first day. I’d suggest baking them when you want to eat them because they are amazing fresh out of the oven!
Also, you may have to visit a Wholefoods, or other local health food store, where you can find bulk ingredients like raw cashews and nutritional yeast. They are sometimes difficult to find at a normal grocer. Roasted red peppers you can usually find in glass jars near the pickle section in your grocer.
If you don’t want the “cheezy” paste, you can always follow the basic recipe and season with olive oil and S/P instead. But, oh, the coating is so yummy!
Ingredients
Instructions
Soak cashews in enough water to cover for a couple of hours. Drain.
Preheat oven to 275 degrees.
In a blender or food processor, combine cashews, milk, peppers, nutritional yeast, garlic, onion, lemon juice, and salt. Process until a smooth paste forms. Pour into a large bowl.
Line 2 baking sheets with parchment paper. Take your kale pieces and dip into the bowl with the cashew coating, lightly coating each piece. It doesn’t have to be perfect – just get a nice, clumpy coating. Spread the coated kale pieces out on the parchment lined sheets in a single layer. Take care not to touch or stack the pieces, so they all dry and bake evenly.
Bake 40 to 45 minutes or until crispy, gently turning each piece over halfway through cooking. Remove from sheets and repeat with remaining kale leaves if necessary. I was able to fit all of my kale chips on 2 large baking sheets, but depending on how big your bunches of kale are, you may need to bake two batches.
Serves: 8 (for snacking)
Recipe source: Wholefoods Market
Time: ~ 1 hour (plus, more for additional batches)
Are you a fan of pomegranates?
I like them raw and they’re great over salad, yogurt, and ice cream. They also taste great in baked goods like bread and muffins! Some believe that this is the original “forbidden fruit” from the Garden of Eden. Pomegranates have a thin rind that opens to a membrane filled with juicy fruit pods, called “arils.” Inside the aril is an edible seed that is high in fiber. The fruit itself is full of antioxidants & a fair amount of potassium. If you’re just getting acquainted to this winter fruit, I’ve included directions on how to eat one below. They are super juicy & the juice stains – so be careful & use the water bowl method below to make it mess free
Start by making an “X” in the bottom of the pomegranate, you’ll probably want to follow it at least 1/2 way down the fruit. Be careful to just score the fruit – the rind is very thin so if you cut right through you’ll pierce the fruit & have juice everywhere.
Next, fill a bowl with water & place the pomegranate in the bowl. Gently pull apart the pomegranate, opening to see the fruit inside.
Working with small pieces, gently thumb off the fruit. Discard the membrane/rind.
When finished, pour the bowl over a strainer and enjoy. The fruit can be stored in the refrigerator for a few days.
I picked this idea up from my mom who has a freezer full of various herb concoctions. (She’s gifted with a green thumb, with herb plants the size of small trees).
Although I don’t have quite as many beautiful herb plants, I do love to cook with fresh herbs and I hate when I have to toss them because I can’t get to them before they wilt.
Toss no more.
Whenever you have herbs that need to be used, use this quick technique to create frozen herb patties that will stay good for months in the freezer. I recently made a batch with my remaining basil plants. All you need is a selection of fresh herbs, olive oil, and any seasoning you would like to use.
Take your clean, fresh herbs (one bunch will produce about 4-6 small patties, so the more the better) and place them in a food processor or blender.
Add a splash of olive oil. For flavor I like to add fresh cracked S/P and lemon juice and zest. You can really use just about anything to add flavor, or just keep it simple with herbs and olive oil.
Pulse to blend. Add more olive oil as needed to create a pesto-like consistency. Place spoonfuls of the mixture on a parchment lined pan to form patties. Place in the freezer. Freeze a few hours until solid and remove from the parchment. Store in an airtight container or bag in the freezer.
So, what do you do with these frozen green things, you say? When added to your recipes, the patties act just like fresh herbs – the same vibrant flavor you expect.
*For a quick meal, place in a pan and saute with meat and/or vegetables.
*Add to pasta or pasta sauce.
*Place in a container with your favorite oil/vinegar, shake, and voilà! you have a quick, fresh herb vinaigrette.
*Place atop your favorite burger – I love them on veggie burgers.
The options are endless. Enjoy!
Brownies + S’mores. Enough said.
Ingredients
Instructions
Preheat oven to 350 degrees. Lightly grease a baking pan and set aside.
In a medium saucepan, melt butter and chocolate over low heat. Remove from heat. Stir in sugar, eggs, and vanilla until well combined. Stir in flour.
Spread half the batter in the prepared pan. Top with the graham cracker pieces. Sprinkle the marshmallows on top, but keep away from the sides of the pan. Carefully spread the remaining batter on top (I spray a spatula with Pam because it keeps everything from sticking together as you spread the batter).
Bake for 25 minutes or until set. Cool completely on a wire rack. Cut into bars.
Makes: 1 dozen
Recipe source: Adapted from a Better Homes & Gardens recipe
Time: 40 minutes
