Kale Chips

After all that St. Patrick’s Day (over) indulging, I needed a green fix. And not a green beer, green frosting and sprinkles kind of fix. I needed a hearty dose of green. Lettuce green.

It’s confession time. Kale has always scared me. I tried it in smoothies a few times, and decided that I preferred spinach. I made a salad out of it once, and decided that romaine was more my thing. The bottom line: kale is for the hardcore greens eaters. Of which, I am not one.

After seeing many a recipe around the interwebs for kale chips, I decided to give kale a second chance. The verdict? I’m pretty glad that I did.

Kale Chips

(Not original in any way, but who knows where it came from first. It’s so simple!)

You will need:

  • one bunch of curly leafed kale (99 cents at my grocery store)
  • 2 Tbs. olive oil
  • salt, to taste

The steps:

1. Preheat oven to 300 degrees

2. Wash and dry kale leaves. Peal the leaf away from the hard stem. Keep the leaves, discard the stems.

3. Pour 2 Tbs. olive oil on the kale and sprinkle with salt. I went a bit overboard on the salt, so be aware that a little goes a long way. Massage the oil into the kale (which really means, squish it all around so that the kale gets nice and oily and bright green).

4. Lay the leaves in a single layer on cookie sheets. Try to get the leaves as stretched out as possible, so that they’ll bake more evenly.

5. Bake for 20 to 25 minutes, until crispy. Consume!

Regarding this healthful snack, I’ve heard several responses ranging from “They’re just like Doritos!” all the way to “They taste like burnt leaves.” I’d say that I fall somewhere in the middle. I will definitely eat all the “chips” I’ve made. And I will probably make more again soon (with less salt). All that said, they probably won’t be something that I turn into a snacking staple.

I wanna know: What’s your idea of a healthy snack? Do you have a go-to that you make or purchase regularly?


Mix it up

Please make this avocado pasta. It’s quick. It’s relatively healthy, depending on the pasta you use. It’s tasty. And it really is done in 15 minutes. No complaints here.

I decided to change up my lunch routine today. Usually, I make a salad or have a bowl of leftover soup. But today, I wasn’t feeling it. Dinner is going to be late. I needed something that was going to stick to my ribs. So I made pasta. With avocado. And it was brilliant. And will most assuredly stick to those ribs well into the evening.

I followed Angela’s recipe, and it led to this wonderful dish. Creamy. Delicious. To make the avocado goop, I didn’t use a food processor as she recommends, and I mashed it with a fork. It worked!

The only downside? No leftovers. Avocado doesn’t really do well if you want to save it. The upside: if you have leftover avocado goop, use chips and eat it like guacamole.

Happy Wednesday, friend!

Pea Soup is good for the soul

Sometimes you get sick. And that just stinks.

Kleenex. Soup. Cold and Sinus medicine. Tea. More Kleenex. Who has time to be sick? Over-rated.

When I’m sick, I want to consume two things: tea and soup. I know that everyone says that they’re good for you, but are they actually? Is it going to make me get better any faster, or does it just feel good to consume hot liquid? Either way, I’m fine with it. Give me my tea and my soup. Just not in the same container.

This recipe comes from Heidi, the lovely woman behind the recipes and the camera over at 101 Cookbooks. She has a lovely, simple recipe for vegetarian split pea soup.  If you’re more of a give-me-a-ham-bone-in-my-pea-soup kind of person, here’s the recipe for you.

The best part about this recipe? Short essential ingredients list. Really, all you need to make this bowl of deliciousness happen are:

  • split peas
  • 2 onions
  • water

I would recommend following Heidi’s recipe, and then adding salt and pepper to suit your tastes. It might just be my poor, sick taste buds, but I found it a bit bland without some additional salt and pepper.

The best part about a pot of soup? Gobs of leftovers!

Happy weekend, everyone!

I wanna know: What do you have planned for this weekend before Thanksgiving?