In Healthy Recipes, Recipes on February 6, 2012 at 8:26 am
OK, today’s recipe is Kale Chips. Yes, I said KALE… and while it is, in fact, a 4 letter word, it’s not a bad one! Now, I’m not an experienced kale eater/ preparer, but I just couldn’t resist buying these beautiful green leaves. They looked so healthy and fresh, I just had to. Now, I’ve attempted to make kale chips before, but they didn’t turn out right and I ended up tossing the lot of them. But I’m determined to make these work. So I found this recipe and I’ll try to follow it to a tee…I WILL TRY, but, I have a tough time not straying.
Crispy Kale Chips by Melissa d’Arabian from Ten Dollar Dinners, at FoodNetwork.com
- 1 head kale, washed and thoroughly dried
- 2 tablespoons olive oil
- Sea salt, for sprinkling
- Preheat the oven to 275 degrees F.
- Remove the ribs from the kale and cut into 1 1/2-inch pieces. So, I did this step and then washed the leaves and placed them on paper towels to air dry completely. I think this is the trick to making them crispy.
- Lay on a baking sheet and toss with the olive oil and salt. I sprayed them with olive oil and sprinkled them with Montreal Steak Seasoning.
- Bake until crisp, turning the leaves halfway through, about 20 minutes. I didn’t flip mine, but they are perfectly crisp.
- Serve as finger food.
So, I just couldn’t stick to the recipe. I thin I may have an issue with this. Maybe it’s a “don’t tell me what to do” thing. I don’t know, but the chips are AWESOME!!!! Give it a try!
In Recipes on February 5, 2012 at 11:47 am
Did you know that there’s a NATIONAL CHOCOLATE CAKE DAY!!!! Yep, that’s right, finally a holiday I can sink my teeth into. Wooohooo!!!! Now, to be honest, I missed the actual Holiday. It was January 27th. (I’ve always said I’m a little slow!!! Not slow enough for the short bus, but slow enough to use it as an excuse for EVERYTHING!!!) Well, in s-l-o-w honor of this National Holiday, I’ll be making a Chocolate Cake today. I think my hubs just passed out from excitement!!! Yes, Chocolate is his first and everlasting love! Don’t get me wrong, I rank up there too, especially when I make him something Chocolate!!
So many recipes to choose from!!! Hmmm, I just don’t know?!? Do I make the Healthy Chocolate Cake with a Secret? The Secret being black beans instead of flour. Uh, NO, that’s grounds for divorce in hubby’s eyes. Chocolate-Red Wine Cake… sounds perfect for me, but alas, NOPE, he’s not a wine lover. Chocolate Guinness Cake with Irish Cream Carmel Sauce, hmmm… closer to his likes, but beer and chocolate? I just don’t know about that. No… I think I’m gonna go with my own creation… a super moist, Hot Cocoa… no, Coffee and cocoa…. oh I know… a Triple Shot, Half Caf, Skinny Mocha cake. I don’t know where I get this stuff!!! I hope it tastes as good as I’ve imagined it will!!
Triple Shot, Half Caf, Skinny Mocha Chocolate Cake By My Slightly Demented and Really Slow Brain
- 2 cups flour
- 2 cups sugar
- 3/4 cup cocoa This is part of the Mocha part of the recipe
- 2 Teaspoon Baking Soda
- 2 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 Cup Oil Skinny version – 1/2 Cup Oil & 1/2 Cup Applesauce
- 1 Cup Milk, Buttermilk or if your lactose intolerant Almond Milk I’m trying a Dr. Oz experiment to see if I’m lactose intolerant. Might explain why I’m so slow.
- 2 Eggs, beaten
- 1 1/2 Teaspoon Vanilla Extract
- 1 Cup Steaming Hot Coffee This is the other part of the Mocha… where you personalize the recipe however you like. IE. half caf, triple shot etc. Get CRAZY!!! Another option is to actually purchase your favorite coffee drink from your local barrista and add it here… GENIUS!!!
- Preheat oven to 350. Grease two 9-inch baking pans and set aside.
- In the large bowl, stir together flour, sugar, cocoa, baking soda & powder, and salt.
- Add oil, eggs, milk and vanilla extract; beat 2 minutes on medium speed.
- Stir in hot coffee. Batter will be runny, just go with it.
- Pour batter evenly between the two pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in center comes out clean.
- Cool completely on wire racks before frosting.
- 3 cups powdered sugar
- 4 tablespoons strong coffee… or use your favorite coffee drink again.
- 1/4 cup butter (soy butter if your lactose intolerant)
- 2 teaspoons vanilla
- Beat all ingredients together until fluffy.
- Slather it on your cakes.
- Top with mini chocolate chips or cocoa-powdered sugar dusting.
- Take a picture of your cake and start bragging!!!
In Healthy Recipes, Recipes on February 1, 2012 at 8:35 am
What do you think of when I say “ratatouille”? Do you think of food or cute little animated rats? Rats? Yeah, me too. I had no idea what ratatouille was before I saw the 2007 animated blockbuster movie, but I remember walking out thinking “I need to make Ratatouille.” Now, for some reason I thought ratatouille was a meat (rat?) based soup, but thanks to Wikipedia, I now see that it’s actually stewed vegetables. Uh, yeah, right up my alley! And it sounds so sophisticated and romantic! The full name is ratatouille niçoise, because it was founded in Nice, France. Ooh la la!! Très chic!! Hmm, that’s all I remember from my three years of French? Oh wait… Je m’appelle Kim! YES!!! Of shall I say OUI!!
So, I found out that there are different ways to make ratatouille. Some recipes make it more like a casserole and others make it more like a soup. I found this recipe and since I had all the ingredients, I went with it! I hope it’s très bon or I’ll be très triste. I continue to amaze myself with the myriad of useless information floating around my brain.
6 servings, scant 1 cup each Active Time: 30 minutes Total Time: 1 1/2 hours
- 1 large head garlic
- 12 ripe plum tomatoes, cored, halved and seeded
- 1 eggplant, (1-1 1/4 pounds), cut lengthwise into 1/2-inch-thick slices
- 2 small zucchini, cut in half lengthwise
- 2 small summer squash, cut in half lengthwise
- 1 Spanish onion, cut into 1/2-inch-thick slices
- 1 large red bell pepper, cut in half lengthwise and seeded
- 1 large yellow bell pepper, cut in half lengthwise and seeded
- 1/4 cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Set oven racks at the two lowest levels; preheat to 450°F. Peel away as much of the papery skin from garlic as possible and wrap the head loosely in foil. Roast until the garlic is very soft, about 30 minutes. Let cool slightly. Yummy!!!
- Meanwhile, lightly coat 2 baking sheets with cooking spray. Arrange tomatoes, eggplant slices, zucchini, squash, onion and red and yellow bell peppers on the prepared baking sheets. Roast, turning once, until just tender and browned, about 20 minutes. Let cool slightly. Reduce oven temperature to 350°. So, I don’t know if I cut too many veggies or if my pans are too small, but I used every pan in my kitchen for this step.
- Separate the garlic cloves and squeeze the soft pulp into a large heavy saucepan or Dutch oven. Slip skins from the tomatoes and peppers. Roughly chop the roasted vegetables and add to the pan. Stir in basil, oil, thyme, oregano, bay leaves, salt and pepper. Cover and bake, stirring occasionally, until heated through and thickened, about 30 minutes. Remove bay leaves. Taste and adjust seasonings, and serve hot or at room temperature.
I topped mine with some crumbled feta cheese and ooh la la, it was très bon!!!! Now, I must confess, that I am not a big eggplant fan, but I didn’t mind it in this recipe! And… it made so much that I froze the leftovers for a rainy or really busy/lazy day!!
Per serving: 163 calories; 6 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 6 g protein; 9 g fiber; 219 mg sodium; 1286 mg potassium.
Nutrition Bonus: Vitamin C (250% daily value), Vitamin A (74% dv), Potassium (37% dv), Folate (27% dv), Magnesium (17% dv).