Sunday, February 17, 2013

She's Cookin' Again

So, maybe it's been three months....aaaand more than a few days on top of that. I've missed you. And I see that I've gotten a few hits here and there since I've been gone, so maybe you missed me too. :)

This little guy has stolen my heart and my spare time. But I wouldn't trade it. He's pretty fun to hang out with. And, as you can tell, he likes to eat just like his mama.

If you've wondered, I have been cooking. It's less frequent than before, but I still find immense joy in the kitchen. It's life-giving. Especially when I feel sucked dry. Literally. Too much information?

I'm starting small on this post, but I have more up my sleeve. Not to worry. I am back. Maybe not as often, but I will be posting new stuff soon.

For now, I finally got around to making kale chips!

These have been around for a while. In fact, they are even selling them in bags at the grocery store now. For some reason I was always afraid of messing them up, so I didn't try it. But it's really not that difficult. I've been missing out.

They are crispy and flaky-like and addicting! I haven't figured out how to store them well, though. I tried to save them in a Ziploc bag and they got sort of chewy. Not the consistency you want in a chip. But, straight out of the oven, they are yummy. You should just eat them all in one go.

Here's how I did it:
I used one bunch of kale and one bunch of beet green leaves. They were washed and spun dry in a salad spinner, then dabbed even drier with paper towels, and torn into chip-sized pieces. Be sure they are really dry. Preheat your oven to 275F.

Lay the greens on a foil-lined cookie sheet in one layer. Drizzle about 2 tablespoons of olive oil over the greens with a few pinches of kosher salt. Toss well so that all the leaves are coated. Bake for 25 minutes.

Let rest a few minutes. Enjoy with a friend or two.

Stay tuned for more fun recipes and food adventures. Happy cookin'!