“Cheezy” Vegan Kale Chips

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

• 1 cup raw cashews
• 2 bunches kale, washed, stems removed, and torn into large pieces
• 1/3 cup unsweetened soy, almond, or rice milk (or water) (I used almond)
• 1 cup chopped roasted red peppers
• 1/4 cup nutritional yeast
• 3 cloves garlic
• 1 tbsp. onion granules
• 1 tbsp. fresh lemon juice
• Dash of salt

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)

Light Chicken & Poblano Enchiladas

Enchiladas get a makeover …

low-fat, healthy, delicious enchiladas complete with the creamy interior and flavorful sauce you love.

Start by substituting greasy chicken with tender poached chicken and fresh poblano peppers. Instead of a creamy filling made with sour cream and cheese, I’ve used 98% fat free soup and 2% Greek yogurt. For the enchilada sauce, I chose Frontera Red Chile Enchilada Sauce – it’s fat-free and made from whole ingredients. I can find it at my local grocer. If you can’t find this, look for an enchilada sauce that is similarly all natural (you can recognize & pronounce the ingredients!) and low-fat. Finally, wrap the goodness into low-cal tortillas and you have a filling and delicious low-fat dinner. Serve with a green salad to round it out.

Recipe notes: I use a 9.5 x 13.5 x 2 inch baking dish – anything around this size will fit 8 enchiladas. If you don’t like poblano peppers, or can’t find them, substitute with green bell peppers.

Ingredients

• 2 lbs. poached chicken breast
• 1 (10 3/4 oz) can of 98% fat free cream of chicken soup
• 1/2 cup 2% Greek yogurt
• 1 tsp. cumin
• 1 tsp. chili powder
• Olive oil
• 4 minced garlic cloves
• 1 small yellow or white onion, sliced thinly
• 2 poblano peppers, stem & seeds removed, halved & sliced thinly
• S/P
• 1 package of 8 large, low-cal tortillas
• 2 (8 oz.) pouches of Frontera Red Chile Enchilada Sauce
• Garnish ideas: scallions, cilantro, queso fresco, chopped tomatoes, lime

Look for poblano peppers that are dark green, firm, and smooth with no blemishes or soft spots.

Instructions

Poach your chicken breast.

When the chicken is cooked through, remove from the pan and drain on paper towels. Let sit until cool enough to handle.

Preheat oven to 350 degrees and prepare a baking dish with nonstick spray.

In a medium bowl, mix together the chicken soup, yogurt, cumin, and chili powder.

When the chicken has cooled, shred and place in a large bowl.

In a skillet, heat a splash of olive oil over medium-high heat.  Add the garlic and saute for a minute or two until fragrant. Add the onions and saute for another minute. Add the poblano pepper.  Stir to combine, reduce heat to medium and saute until tender, about 4 minutes. Add more olive oil as needed and season with S/P. Remove from heat and set aside to cool slightly. When cool, use a slotted spoon and place in the bowl with the chicken.

Combine about 1/2 of the soup mixture with the chicken and vegetables and stir to combine.

Divide chicken mixture among tortillas, roll up, and place seam side down in the baking dish.

Spread remaining soup mixture over the tortillas. Pour the enchilada sauce over that. Bake until hot and bubbly around the edges, about 20 minutes.

Let cool for a few minutes, plate, and garnish with your favorite toppings. Enjoy!

Serves: 8

Recipe source: Original

Time: ~45 minutes

Light & Healthy Italian Wedding Soup

Imagine yourself cuddled up on the couch, watching your favorite movie, and eating a big ol’ hot bowl of hearty Italian Wedding Soup. Oh, and you have hearty multi-grain rolls to dunk in the broth. And maybe a glass of wine. Nice,  huh? Now imagine that the big ol’ bowl of hot soup is full of lean protein and chock full of vegetables so you can eat and pat yourself on the back. Even better!

Recipe notes: You may be tempted, but don’t use ground turkey breast – it doesn’t have good flavor and will dry out … not great for meatballs! Ground turkey is still a very lean protein and has the flavor and texture you will want for meatballs.  If you have regular breadcrumbs on hand, simply add some dried Italian seasoning to make Italian breadcrumbs. You can also buy breadcrumbs pre-seasoned. Kale can easily be subbed for chard, spinach, or any other green.

Ingredients

• 1 lb. ground turkey (labeled as 93% lean)
• 2 garlic cloves
• 1 large egg, lightly beaten
• 1/2 cup Italian seasoned breadcrumbs
• 1/4 cup grated Parmigiano-Reggiano
• S/P
• Olive oil
• 1 large yellow or white onion, sliced
• 2 (48 oz) packages low-sodium chicken broth
• 1 (28 oz) can diced tomatoes in juice
• 2 cups dried ditalini pasta (or other small pasta)
• 2 lbs. kale, chopped

Instructions

In a bowl, combine turkey, garlic, egg, breadcrumbs and Parmigiano-Reggiano. Season generously with S/P. Roll mixture into balls.

In a large pot or dutch oven, heat about 2 tbsp. olive oil over medium heat. Cook the onion until softened, about 3 minutes. Add the broth and the tomatoes (with juice); bring to a simmer. Add the meatballs and cook, without stirring, until the meatballs float to the surface, about 8 minutes. Taste the broth (let cool!) and season with S/P as needed.

Stir in the dried pasta and continue cooking for another 5 minutes at a low simmer. In batches add the kale, stirring to combine until all the kale is added. Cook until tender, about 3 minutes. Remove from heat and serve hot. Grate some Parmigiano-Reggiano over the hot soup and serve with hearty bread.

Serves: 6

Recipe source: Original

Time: 30 minutes or less

Peppermint Pattie Stuffed Double Dark Chocolate Cookies

Well, say hello to the “winner” of the Christmas cookie baking event this year. I tried several new recipes this year and shared them with family, co-workers, party-goers, and neighbors. This one definitely got the biggest and best response. Really,  how can any cookie compete with a double dark chocolate cookie stuffed with a York Peppermint patty? Especially right out of the oven. See that picture? Take note of the ooey gooey chocolate chunks and white peppermint yumminess spilling out the middle. Then get your butt in the kitchen and make some! Oh, and try, just try to not eat the batter … it’s ridiculously good.

Recipe notes: These make really big cookies, but the recipe makes about a dozen only. Just keep that in mind in case you want to make a few batches. I suggest doing one batch at a time, rather than doubling ingredients.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened Special Dark cocoa powder
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1/4 cup butter, softened
• 1/4 cup canola oil
• 1/2 cup packed light brown sugar
• 1/4 cup sugar
• 1 egg
• 1 tsp. vanilla extract
• 4 ounces bittersweet chocolate, finely chopped
• 15 York Peppermint patties (you may have a few left over)

Instructions

Preheat oven to 350. Line cookie sheets with parchment paper, set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large mixing bowl,  beat butter on medium speed for about 30 seconds. Beat in oil, brown sugar and sugar until well combined. Beat in the egg and vanilla until combined. Taking about 1/4 cup at a time, slowly beat flour mixture into sugar mixture, scraping sides as needed. Stir in chopped chocolate.

Drop one rounded tablespoon of dough onto the prepared cookie sheets. Flatten slightly as you push a peppermint pattie into the dough. Top with another tablespoon of dough. Gently spread the dough around the pattie so it is completely covered by dough. Repeat with remaining dough, placing cookies about 3 inches apart.

Bake for 8-10 minutes or just until edges begin to set. Let cool 1 minute on cookie sheets and then transfer to racks to cool.

Makes: 12-14 cookies (depending on how much dough gets eaten!!)

Recipe source: Publix Grape Winter 2012

Time: ~40 minutes

 

Roasted Brussels Sprouts with Walnuts & Pomegranate

If I could choose only one way to prepare vegetables forever more, it would definitely be roasting. Roasting not only gives vegetables a soft and tender texture, but also provides depth of flavor that cannot be beat. Oh, and it’s super easy! If you think you don’t like a certain vegetable, try roasting – you may change your mind!  This roasted vegetable side dish is my new addiction. Sweet Brussels sprouts paired with crunchy roasted walnuts (which taste like popcorn – is this just me?) and juicy pomegranate – perfection. Not to mention you have a plate full of seasonal color

Recipe notes: For more on pomegranate, including how to open one, see this recipe.

Ingredients

• 2 pounds Brussels sprouts, ends trimmed & halved
• S/P
• Olive oil
• 1/2 cup walnuts, chopped
• 1 pomegranate, arils removed

Instructions

Preheat oven to 400 degrees. Place Brussels sprouts on a rimmed baking pan. Drizzle with olive oil and season generously with S/P; toss to coat.

Roast for about 25 minutes, or until sprouts just begin to brown and are tender. Take the pan out of oven and sprinkle the chopped walnuts on top. Return to the oven and roast for another 2 minutes. Remove from the oven and plate. Sprinkle fresh pomegranate arils on top of the brussels sprouts and serve immediately.

Serves: 6

Recipe source: Original

Time: 40 minutes