kale chips

December 2nd, 2019

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

INGREDIENTS

1 bunch kale
2 tbsp olive oil
1 tsp fleur de sel
1 tsp garlic powder

DIRECTIONS

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.

→ 14 CommentsTags: appetizers · food




toffee

November 29th, 2019

butter toffee from sugarlaws

I know, I know.  Shouldn’t I be starting 2010 with some kind of zero calorie, healthy vegetable thing so you guys won’t be tempted away from your New Years Resolution diets in the first week of the year?

I am a bad influence on you.  You should just close your browser window right now, and don’t even bother to read this recipe.

Because if you read it, you might just realize that this toffee takes about 15 minutes to make, requires about five ingredients, is basically foolproof, and is completely delicious.

Do I have your attention yet?  I thought so.

I decided I wanted to make this after I stopped in the Vosges chocolate store in Soho shortly after Christmas.  They had toffee on sale with crushed almonds, and while it was completely delicious, I couldn’t help but think how much better it would be if they didn’t bother with the nuts — so my version is just butter toffee and chocolate, nothing more, and it’s completely delicious.

butter toffee from sugarlaws

Toffee Recipe

Ingredients
1 cup butter
1 1/4 cups sugar
3 tablespoons water
3 tablespoons dark corn syrup
1 cup chocolate chips
1/2 tsp sea salt

Directions

Butter a baking sheet or put Silpat on a baking sheet, and set aside.

Melt the butter in a large heavy saucepan over medium heat.  Once the butter has melted, stir in the sugar, water and corn syrup, until the sugar has dissolved.  Once the mixture starts to boil, stop stirring.  Set a candy thermometer to the side of the saucepan and cook, without stirring, until the mixture reaches about 300 degrees (it took me 8-10 minutes).

When the mixture hits 300 degrees, remove the saucepan from the heat and pour the toffee in an even layer onto the baking sheet.  Sprinkly the chopped chocolate over the hot toffee. After a few minutes, the chocolate will be soft enough to spread with an offset spatula in an even layer over the toffee.  Sprinkle the sea salt over the melted chocolate once it’s spread evenly.

Cool completely in the refrigerator, and then break into pieces.

Store the toffee in an airtight container for about a week. It can also be frozen for about a month.

butter toffee from sugarlaws

→ 13 CommentsTags: desserts · food




baked quinoa and eggs

November 27th, 2019

Quinoa-Eggs-Final-1

I haven’t always been a breakfast person, but I find that as I get older (and, more importantly, busier), breakfast has become my favorite meal of the day. 

Let’s be clear: I’ve always loved eating breakfast foods.  I regularly go out for dinner and order omelettes and bagels when they’re on the menu, but somehow eating a big meal first thing in the morning has never been my thing. 

That changed a lot when I got pregnant — to avoid morning sickness, the first thing I’d do after waking up was to make myself a few slices of toast for breakfast.  And eventually, it became a bit of a habit — after the first trimester was over, I still found myself craving something healthy and delicious in the mornings.

And this is the perfect recipe for those cravings — it’s a boost of protein, vitamins and whole grains in a single dish.  It’s a yummy, nutritious way to start your day! 

Quinoa-Eggs-Final-2

Baked Quinoa and Eggs

INGREDIENTS
2 cups cooked quinoa (cooked according to package instructions)
4 cups spinach leaves
1 tbsp olive oil
1 red bell pepper, diced
4 eggs
1/4 cup grated Parmesan cheese
2 tbsp chives
Sea salt
Fresh ground pepper

DIRECTIONS

Preheat oven to 375.  In a medium saucepan, saute the spinach and bell pepper in olive oil, adding Parmesan cheese, sea salt and ground pepper to taste (approximately 5-8 minutes).  In a medium-sized baking dish, spread cooked quinoa across the bottom of the dish, and then top with the spinach and bell pepper mixture.  Carefully break four eggs on top of the spinach mixture, keeping the egg yolks intact. 

Bake until the egg whites are set, about 15 minutes.  Remove from the oven and sprinkle with chives and additional ground pepper.  Serve warm.

Quinoa-Eggs-Final-3

→ CommentsTags: Breakfast and Brunch · food