August 5, 2012

Let's Eat

Tonight I tried a new recipe for dinner. It was good! Even my husband like it! The biggest surprise? It was all vegetables. Spaghetti Squash with Black Beans. The link for the recipe is called "spicy" spaghetti squash with black beans. I don't do jalapenos, so ours wasn't spicy, but it sure was flavorful! I added an green bell pepper in place of the jalapeno. We didn't use the squash as a bowl, but it sure is pretty in the picture!


I also made time to make one of my favorite snacks...Kale Chips. I've made them a few times, but I think that I have finally perfected the recipe, so I'm going to share it with you. The key is to preheat the oven. Don't be tempted to put the chips in before the oven is to temperature.

 photo courtesy: gimmesomeoven.com

  1. Preheat oven to about 375 degrees.
  2. Thoroughly wash your kale. Its best if its mostly dry. I just pat it dry with a towel as I tear it apart.
  3. Use one bunch of kale. Tear the leaves off the thick stems into bite size pieces. No need to worry about totally removing the thicker stem inside of the leaf. Spread out on parchment lined cookie sheets.
  4. Drizzle with about 2 tsp of olive oil. I don't measure, I just drizzle from the bottle. 
  5. Sprinkle with salt and pepper. I like the pink himalayan salt in a grinder and peppercorn medley in a grinder.
  6. Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan. I've learned that the kale starts to get a little burnt on the edges of some pieces, so when you open the oven, it might be a little smokey...but don't worry! It shouldn't be enough to set off your smoke alarm. 

I could eat the entire batch as it comes out of the oven because it tastes SO good. I try to make them after my son goes to bed, so I have a full stomach and something to look forward to the next day. If you're making them to eat right away, just let them cool,  move them from the cookie sheets to a bowl or platter and you're done. However, if you plan to eat them the next day, leave them on the baking sheets overnight and cover with a paper towel. This gives the chips time to fully dehydrate. If you put them into containers right away, you'll have soggy, chewy chips. They still taste good, but no one likes chewy chips. Yes, that happened to me. Big disappointment! These are the perfect compliment to a lunch or just to eat as an afternoon snack. They are a fraction of the calories of potato chips and are packed with Vitamin A. We really like kale at our house, so keep an eye out for more kale recipes.


Until next time,
Julie

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