Entries in Greens (5)
Every once in a while you find a new food that you fall in love with. Now I'm no stranger to kale, but I wanted to express how much I really do love this leafy green veggie. I bet you can probably tell... I just couldn't stop myself from taking pictures. I think I had something like 40 photos to sort through once I uploaded everything. It was way too hard to choose my favourites for this post!
So today we're talking kale... and kale chips!
It may look scary to some but it just needs a little tender love and care. My usual way to enjoy it is in a salad raw, massaged with a tiny bit of extra virgin olive oil, some fresh lemon juice, and sometimes a sprinkle of sea salt. So simple and fresh.
Then I finally tried making kale chips. Yummy!
I don't know why it took me so long to make these. The only thing that's annoying is they don't store very well. That is if they last long enough. They basically need to be eaten the same day as baking (no problem there ;). Whatever you do don't store them in a plastic bag unless you have the paitience to re-crisp them in the oven for 5 minutes the next day. If you go this route just spread them out on a baking sheet and bake at 300F. They'll crisp up once you remove them and they start to cool. You could also you a toaster oven if you have one.
Seriously. If you ever find yourself craving potato chips, try making these nutritious chips as a healthy alternative instead.
These kale chips are very reminiscent of Doritos! Only 100% better for you and nutritious.
Kale for life!
Zesty Nacho Kale Chips
Prep Time: 5 minutes
Cook Time: 22 minutes
Keywords: food processor bake appetizer snack side lunch gluten-free grain-free nut-free soy-free sugar-free vegan vegetarian herbs kale tahini
Ingredients (serves 4)
- 1 large bunch of kale
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1/4 cup nutritional yeast
- 1 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tsp roasted garlic powder
- 1/2 tsp sea salt
Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.
Remove the leaves from the stems of the kale and roughly tear the leaves into large pieces. Thoroughly dry the kale leaves using a salad spinner and place them in a large bowl. Set aside.
Add the tahini, lemon juice, nutritional yeast, cumin, paprika, roasted garilc powder, and sea salt to the bowl of a food processor. Process until smooth, stopping to scrape down the sides as necessary.
Pour sauce over kale and mix until evenly coated. Don't be afraid to get in there with your hands and massage the sauce into the kale.
Spread the kale out evenly onto the prepared baking sheet into a single layer; be sure not to overcrowd.
Bake for 10 minutes, rotate the pan, and bake for another 12 minutes more until the kale begins to crisp up.
Remove from oven and let the chips cool slightly before enjoying.
It may shock you to learn that brussels sprouts have been one of my favourite vegetables since I was a kid. Most kids grow up hating brussels sprouts. The funny part is that was a rather picky eater. When I was younger, they only ever made an appearance during the holidays. Thanksgiving, Christmas, and New Year's day there would be steamed brussels sprouts on the dinner table. It was always a given. My grandparents would host the events every year. Being english might have something to do with the sprouts being such a staple.
It's not unusual for us to have brussels sprouts (cooked any way) more than 3 times a week. Steamed brussels sprouts = the best! It might be boring but I really could live on steamed vegetables. Add some quinoa to that and I'll be all set!
A little tip, the best tasting brussels sprouts are small and young/ recently harvested. They are not quite so bitter and cook the best since they are fresh.
To prepare sprouts first you want to trim the ends of the stalk off. This bit is bitter, you don't want to eat it:
Then remove the outer leaves and give 'em wash. Next, if you are steaming them, you can either cut a little "X" into the end of each sprout (this ensures even cooking) or slice them in half.
This is a quick and easy recipe that doesn't skimp on any flavour. If you've had a hard time trying like this nutrient packed veggie then this recipe might just help you to acquire a taste for them. When cooked with wine and shallots they take on a golden crispy texture and an amazing caramelized flavour.
Wine and Shallot Brussels Sprouts vegetarian, vegan, gluten free | makes 4 servings
Adapted from 101 cookbooks
- 1 lb brussels sprouts, stems trimmed and outer leaves removed
- 1 tbsp extra virgin olive oil
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- Pinch of sea salt and black pepper to taste
- Boil a large pot of water (or a pot fitted with steamer basket) and prepare an ice bath in a large bowl. Cut each sprout in half through the stem. Add sprouts to boiling water and cook until tender-crisp, about 5 minutes. Drain and add to ice bath. This will immediately stop the cooking process, reserving the sprouts nutrients and bright green colour.
- Heat olive oil in a very large skillet on medium heat. Add sprouts to pan, cut side down, and cook until browned on bottom, about 5-8 minutes. Stir in shallots and garlic and cook until fragrant and soft; 1-2 minutes. Add white wine, salt and pepper, and stir. Remove from heat and serve.
- If you are making a holiday dinner, these can be kept warm in the oven until ready to serve.
- Always look for brussels sprouts that are tightly closed together - they cook better and will have had less room for any dirt to get into them when growing/ harvesting.
- A bit of shaved parmesan cheese is a welcome addition when serving.
Serving Size: 3/4 cup Calories: 97 Fat: 3.9g Saturated Fat: 0.6g Cholesterol: 0mg Sodium: 81mg Carbohydrates: 11.9g Sugar: 2.6g Fiber: 4.3g Protein: 4g
I'm thinking this will be a hit at any holiday dinner table :)