Feeds:
Posts
Comments

Archive for the ‘Kale Chips’ Category

Food:
Afternoon snack: A big apple and later a granola bar from the vending machine
Dinner: A glass of wine, parsley & garlic bean burgers, kale chips

This wine was pretty blah. It’s a dry white wine, a Whole Foods brand Pinot Grigio, that we got for the yesterday’s risotto recipe. But it’s Friday. And desperate times call for desperate measures….

First up, a nice bed of salad greens topped with creamy goat cheese crumbles and sunflower seeds, drizzled with olive oil…

Time to make the kale chips.…before…………………………and…….after…………….

The bean burger mix…….

Bean burger ingredients:
-3 cups cooked pinto beans (you can used canned if you want to)
-handful of fresh parsley, finely chopped
-1 clove of garlic, minced
-6 tbs of flour (I used spelt flour)
-1 and 1/2 tbs of water

1. Mash the beans. I placed them on a large cutting board, and went to town with a rolling pin. If you don’t have a rolling pin, mash the beans with a fork.
2. Place mashed beans in a bowl. Add the parsley, garlic, and flour. Season with salt and pepper, and mix well.
3. Add the water. Keep mixing until well combined.
4. In your hands, form the bean mix into patties. This makes about 8 small patties.
5. In a greased pan (I heated a frying pan with a generous drizzle of olive oil), cook on one side for 5 minutes over medium to high heat.
6. Flip burgers over; heat on other side for 5 minutes.
7. Ready to serve!

Fry, baby, fry!

Dinner is served.

I was trying to go all healthy with the bean burgers, but I wasn’t really sure what to expect….The bean burgers were surprisingly delicious and satisfying! The parsley and garlic were team players in the flavor department…what a great contribution they made. And the pinto beans were so good! I kept shoveling them into my mouth as I was making the bean mix….Who knew beans could be so desirable?………The kale chips weren’t bad, but didn’t come out with the potato-chip effect like they did last time. I cooked them less time and added less salt, and totally skipped the parmesan cheese. I think next time I will use the original recipe.

Zzzzzzzzz…tired……I really don’t want to think about the disaster area in the kitchen….Can I clean up tomorrow?!?

Read Full Post »

Fitness:
-Ran 30 minutes in my neighborhood hills. Saw a gorgeous sunset and some cute deer.
-My Netflix workout (40 minutes boxing moves & abs)

Food:
Afternoon snack: 2 teensy-weensy pieces of dark chocolate…and…. 4 Medjool dates. I’ve said it once and I’ll say it again. They taste like PASTRIES!
Pre-dinner: A large apple
Dinner: I made chicken tacos; I had two. Ezekiel tortillas topped with lemon-pepper chicken, spinach leaves, and sauteed onions. Fabuloso!
Dessert: Peppermint tea and a thick slice of banana bread

Weekend Recap:
Where did we leave off?….Here’s a nice little summary for you.

-Saturday:
Fitness: Day off
Afternoon snack: Lucas and I shared an oatmeal raisin cookie and large coffee with half & half at JP’s Java.
Dinner: Spaghetti with meat sauce
Dessert: Strawberry gelato sweetend with agave nectar—made in our juicer! That juicer can do anything. Ate my gelatto while watching “Amadeus.”  I forgot how long that movie was–but it’s so good! So is the song from the 80s. We were singing it all weekend thanks to the movie!

-Sunday:
Fitness: 10k at Town Lake
Brunch: Whole Foods: A breakfast taco (spelt tortilla with vegan chorizo, black beans, cheese) and later Lucas and I split a humongous Carmelita bar. Ooooohhhh my goodness. The best. Hands down. Ammmmazing. I love WF Carmelita bars.
Pre-dinner: Salad greens with Happy Rice.
Dinner: I made oven-roasted vegetables (potatoes, Japanese yam, onions, carrots) and Kale Chips.

Kale Chips!! Don’t be fooled by their healthy, green appearance. Kale chips = potato chips without the guilt.

Kale Chips!! Finally I know what all of those food bloggers have been fussing about.

Kale Chips are nothing short of a miracle. Basically, it’s kale (a leafy green) tossed in salt and olive oil, topped with some Parmesan cheese, and baked in the oven. After baking, they become potato chips. Basically. If you blindfolded me, I wouldn’t be able to tell the difference between the two. Honestly. Try it. Do yourself a favor. You will be amazed. Really!

Before the oven….

After….

Light, crispy, melt-in-your-mouth salty goodness. Unbelievably tasty.

This is a recipe I got from Kath’s blog:

  • Preheat oven to about 375*
  • Use about 1 OXO salad spinner’s worth of kale (which was a stuffed grocery store veggie bag). Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets.
  • Drizzle with about 2 tsp of olive oil
  • Sprinkle with Parmesan, Asiago or your seasonings of choice. Plus a sprinkle of kosher salt.
  • Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.

Read Full Post »