Five years ago, I had never tasted kale. Add five growing seasons, 2 CSA seasons, and countless vegetarian potlucks, and kale has become one vegetable that is a staple of my kitchen garden. Why? Oven Crispy Kale. This simple side dish has to be the fastest, yummiest way to cook kale - ever. When your kids are begging for "more kale," you know the recipe is a keeper!
Ingredients
Kale
Olive oil
Sea salt
Parmesan cheese (optional)
Directions
Cut the kale into small pieces - kitchen shears work perfectly for this - and discard the stems. Lay the kale pieces on a baking tray in more or less a single layer. No need to be exact.
Drizzle generously with olive oil. Sprinkle with sea salt and parmesan cheese, if desired.
Bake at 350 degrees for about 20 minutes, or until the kale become crispy. Serve and enjoy!
Tuesday, October 8, 2013
Tuesday, September 3, 2013
Maple Cream Cheese Fruit Dip
This sweetly addictive fruit dip can be whipped up in less than five minutes with only three ingredients - none of which are refined sugar.
Ingredients
1 8-oz package of cream cheese
2 Tbls maple syrup (or honey, but then we'll call it Honey Cream Cheese Fruit Dip)
1/2 tsp vanilla extract
Directions
Combine all ingredients until smooth. Serve with fruit.
Ingredients
1 8-oz package of cream cheese
2 Tbls maple syrup (or honey, but then we'll call it Honey Cream Cheese Fruit Dip)
1/2 tsp vanilla extract
Directions
Combine all ingredients until smooth. Serve with fruit.
Friday, July 12, 2013
almond coconut macaroon bars (gluten-free, dairy-free, sugar-free, grain-free - WOW!)
I still can't get over how much I love, Love, LOVE, these bars. How can something so simple, with only 5 ingredients, be so delicious and addicting, stabilize my blood sugar for hours, never give me the foggy-head feeling, and fit about every single friend's diet in my group of friends? Yeah, WOW.
Try them! After you get the basic ratio, mix them up. Put in exactly what you like. This paleo-style recipe will be a go-to for years. My preparation instructions use a food processor, because that is how I make shortbread (and countless other things), and the process here is just like shortbread.
Ingredients
1 cup finely shredded non-sweetened coconut (if you can't find finely shredded, shred it more finely in your food processor before adding anything else)
1 cup almond flour (we get ours at Trader Joe's)
1/2 cup coconut oil or butter
1 tsp vanilla or almond extract
4 Tbls maple syrup or honey
1 pinch sea salt (optional)
Preparation
In your food processor, combine the finely shredded coconut, the almond flour, and the sea salt, if desired.
Pulse in the coconut oil or butter until the mixture resembles fine crumbs.
Add the vanilla and maple syrup or honey and pulse until the mixture forms a ball.
Press into an ungreased pan and bake at 325 degrees for 15-20 minutes, or until the sides lightly brown.
Store in the refrigerator and they will become chewy, sweet, and very macaroony.
Try them! After you get the basic ratio, mix them up. Put in exactly what you like. This paleo-style recipe will be a go-to for years. My preparation instructions use a food processor, because that is how I make shortbread (and countless other things), and the process here is just like shortbread.
Ingredients
1 cup finely shredded non-sweetened coconut (if you can't find finely shredded, shred it more finely in your food processor before adding anything else)
1 cup almond flour (we get ours at Trader Joe's)
1/2 cup coconut oil or butter
1 tsp vanilla or almond extract
4 Tbls maple syrup or honey
1 pinch sea salt (optional)
Preparation
In your food processor, combine the finely shredded coconut, the almond flour, and the sea salt, if desired.
Pulse in the coconut oil or butter until the mixture resembles fine crumbs.
Add the vanilla and maple syrup or honey and pulse until the mixture forms a ball.
Press into an ungreased pan and bake at 325 degrees for 15-20 minutes, or until the sides lightly brown.
Store in the refrigerator and they will become chewy, sweet, and very macaroony.
Tuesday, June 11, 2013
easy hummus
I think I've mentioned before how my large-capacity food processor is one of my top 3 kitchen must-haves. Here is yet another reason why. What follows is a super easy recipe for hummus, blended in a food processor (a blender will work too).
Traditional Mediterranean hummus calls for tahini, which is basically sesame butter - think peanut butter but made of sesame seeds instead. In our house, we rarely have tahini around, so I've experimented with many different nut butters. Each has been successful, and lent its own variation to hummus. Whatever nut butter you have at home, try it!
Ingredients
One 15-oz can of chickpeas (or "garbanzo beans"), undrained
The juice of one lemon 1/4 cup tahini, almond butter, peanut butter, or other nut butter
One raw garlic clove, minced or crushed or three cloves roasted garlic
1 Tbls olive oil
1/4 tsp salt, more to taste
Directions
Drain the chickpeas and reserve the liquid.
Combine in your food processor or blender: the chickpeas, the lemon juice, the tahini or other nut butter, the garlic, the olive oil, and 1/4 tsp of salt.
Add 2 Tbls of the reserved liquid and pulse several times. Continue to add the reserved liquid a Tbls at a time, pulsing between each addition, until the hummus is your desired consistency.
Taste and add more salt if needed.
Garnish with olive oil, paprika, and/or olives.
Serve with pita chips, tortilla chips, potato chips, carrot sticks, cucumber sticks, and/or fresh, sliced kohlrabi.
Traditional Mediterranean hummus calls for tahini, which is basically sesame butter - think peanut butter but made of sesame seeds instead. In our house, we rarely have tahini around, so I've experimented with many different nut butters. Each has been successful, and lent its own variation to hummus. Whatever nut butter you have at home, try it!
Ingredients
One 15-oz can of chickpeas (or "garbanzo beans"), undrained
The juice of one lemon 1/4 cup tahini, almond butter, peanut butter, or other nut butter
One raw garlic clove, minced or crushed or three cloves roasted garlic
1 Tbls olive oil
1/4 tsp salt, more to taste
Directions
Drain the chickpeas and reserve the liquid.
Combine in your food processor or blender: the chickpeas, the lemon juice, the tahini or other nut butter, the garlic, the olive oil, and 1/4 tsp of salt.
Add 2 Tbls of the reserved liquid and pulse several times. Continue to add the reserved liquid a Tbls at a time, pulsing between each addition, until the hummus is your desired consistency.
Taste and add more salt if needed.
Garnish with olive oil, paprika, and/or olives.
Serve with pita chips, tortilla chips, potato chips, carrot sticks, cucumber sticks, and/or fresh, sliced kohlrabi.
Subscribe to:
Posts (Atom)
Posts
