So, kale chips are one of those ridiculously healthy, nutty crunchy, snack-food-for-the-quinoa-and-bulgar-set recipes that I was pretty sure I wouldn’t like. Truth be told, I’m not really much into bitter greens, but these seemed so easy and healthy that I had to give them a try.
And. Um. Ok, maybe I just do not belong in the quinoa and bulgar set. In fact, I think this pretty much proves that theory. I try to be as healthy as the next girl, but am I really going to replace my beloved pretzels and baked Doritos for these? Unlikely.
This is probably a good time to mention that a few months ago, I attempted a *very* expensive three-day juice diet, and do you know how long I lasted on it? Less than eight hours. Do you know how much weight I lost? Not a single ounce. Sigh.
Part of me debated whether or not to post this recipe, but in the end, I thought it was an interesting idea that others could probably enjoy more than me. Each “chip” basically tasted like olive oil and garlic, which was actually pretty good. So if you’re curious about kale chips too, I think you should try this recipe and decide for yourself!
Last but not least, the winner of the Stonyfield Farm Oikos giveaway is comment #24, Rachel! I’ll be emailing for your address this weekend!
Kale Chips Recipe
1 bunch kale
2 tbsp olive oil
1 tsp fleur de sel
1 tsp garlic powder
Preheat an oven to 350 degrees F. Line a nonstick cookie sheet with tin foil.
Remove the kale stems and tear the leaves into pieces. Wash and dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with garlic powder and salt, rubbing the leaves to coat evenly. Place the kale in an even layer on the pan and bake until the edges brown but are not burnt, about 15 minutes. Serve.
Tags: appetizers · food
If you have been reading this blog for a while, you probably think that I am a little bit in love with my smoked paprika. What you might not realize, though, is that I am more in love with it than you can possibly imagine. In fact, I use it almost every night — whether as a topping for popcorn, sprinkled on steamed vegetables, or just spooned out of the jar and into my adoring mouth.
I’m joking — on that last part at least. But I do love smoked paprika.
So it cannot be too surprising that my first post on hummus takes this form. If you’ve never made hummus before, you are in for a major treat, because it’s shockingly easy. Take a few easy-to-find ingredients, which you probably have sitting around your kitchen somewhere, put them in your food processor, and you’re done!
I like to make hummus as an appetizer for dinner parties when I don’t know exactly how many people are coming, or when I’m not sure how long the main dish is going to take to cook. It’s an easy, filling dish to set on the table so that your friends aren’t ready to clobber you when it’s 9 pm and you still haven’t served them dinner yet.
Finally, my favorite thing about this hummus is that it matches my wine glasses, making everything look prettier. Could you resist a table that looks like this? I didn’t think so.
Cumin and Smoked Paprika Hummus
1 15-ounce can of chickpeas, with about half the water drained off
1/4 cup tahini
1 medium-sized garlic clove
1/2 tsp salt
1 tbsp olive oil
2 tbsp lemon juice (or more, to desired consistency)
1 tsp smoked paprika
1/2 tsp ground cumin
1. In a food processor, puree all ingredients together until smooth. Add more lemon juice to get your preferred hummus texture. Serve with chopped vegetables or baguette slices.
Makes about 2 cups of hummus.
Tags: appetizers · food
So, it’s summer here — serious, full on summer with long hot days, light till 8 o’clock, and wearing shorts is practically mandatory on the weekends. And I LOVE it.
I love it so much that I’ve created this recipe for you would-be barbeque-ers out there! I did these in a grill pan in our kitchen, but I cannot WAIT until we’re living in a house with a a real outdoors grill! It’s no fun setting off the smoke detectors every time I try this.
Coco hides under the bed when I get the grill pan out. (Smart dog.)
You could easily serve this as a light appetizer or mix it into a salad, but these would also make an excellent healthy dessert! There’s nothing better than fresh summer watermelon, is there?
honey-glazed grilled watermelon
8 slices seedless watermelon
2 tablespoons honey
Fresh ground pepper
Lightly sprinkle the watermelon wedges on both sides with the salt. Stand the watermelon wedges on their edges on a rack over a sink or pan and let them drain for half an hour.
Preheat the grill to high. After the watermelon has drained, rinse each piece under cold running water. Place each piece between two folded paper towels and gently but firmly press to remove excess water.
Brush the watermelon lightly on both sides with the honey. Grill over high heat until grill marks have formed and the melon is slightly softened, about 5 minutes. Remove from grill and sprinkle with sea salt and a little fresh ground pepper.
Tags: appetizers · desserts · food