Category Archives: Eats

Kale Chips

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Kale’s popularity is at an all time high right now. And that’s a great thing! It’s an excellent source of vitamin A, C, B-6 and important minerals our body needs to run. One of my favorite ways to eat it and curb my unhealthy snacking is to make kale chips. It’s so easy and the delicate salty snack always hits the spot. So…go for it, make some!

 

Ingredients:

1 bunch of fresh kale (organic preferably)
olive oil
salt
garlic powder

  • Pre-heat your oven to 275 degrees
  • Tear the leaves into bite size pieces being careful to avoid the rib (stem)
  • Place the kale into a mixing bowl and give it a couple good swirls of the olive oil
  • Use your hand (I like to leave one hand dry for emergencies) to massage the oil into all the pieces of kale
  • Give a couple generous shakes of salt and garlic powder and continue to massage
  • Place on a baking sheet
  • Bake for 20 minutes

You will be surprised how is shrinks down. You’ll be wishing you made a double batch! Enjoy this healthy snack and let me know how yours turn out. Enjoy!

A simple chilly treat

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I was checking my email the other day and I came across an article on the most eco friendly ice cream for the summer. I LOVE ice cream so I was stoked to learn about new flavors and such. But when I read the full article it was nothing but different brands of pre-made store bought stuff. Isn’t the most eco friendly frosty treat one that you make yourself? No packaging to pitch, no big trucks have to bring it to you, no additives that you don’t approve of…etc. You control it.

I don’t have an ice cream recipe today but I do have a refreshing sorbetto to share.

Pomegranate Champagne Sorbetto

from The Ciao Bella Book of Gelato & Sorbetto

  • 1 cup water
  • 1 cup sugar
  • 1 1/2 cups pomegranate juice
  • 1 cup champagne, chilled
  • 1/4 teaspoon fresh lemon juice

In a medium sauce pan, combine the water and sugar. Place over medium-high heat and bring to a boil, whisking often to dissolve the sugar. Reduce the heat to medium-low an whisk until sugar is completely dissolved. Turn off the heat and let the liquid cool. Cover and refrigerate until cool. About an hour. Now you have simple syrup.

In a large bowl whisk together the pom juice, champagne, simple syrup and lemon juice. Churn in an ice cream machine. At this point you will be following the directions of your particular machine. Transfer to an air tight container and freeze for at least two hours before serving.

*If you don’t want to open a whole bottle of champagne, Francis Ford Coppola makes Sofia Mini Singles. Love them!!

Quiche 101

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Our save the dates are being shipped, which means they will go out this month! I’m so excited. This wedding planning thing is going pretty smooth so far (knock on wood). I’ve got my dress, the photographer booked, the venue booked and in May I get to take a trip to the wedding site and taste and see everything else there is the choose from. Being engaged is so fun. Switching from saying “boyfriend” to “fiance” is kind of hard but I say the right one 85% of the time now.

But quiche is what I’m here to talk about today. I have always loved it but this year has been the first I’ve made my own. This is another one of those recipes that can be tweaked to yield many different favor combinations. Recently I’m loving broccoli and roasted cheery tomatoes. If you want to make this meal quick, don’t make your own crust, use a pre-made refrigerated one (not frozen).

Ingredients:

  • 1 pie crust
  • Vegetables or filling of your choice
  • About 1 cup shredded cheese such as sharp white cheddar
  • 3 eggs
  • 1 cup dairy
  • salt and pepper

Building your quiche:

  1. Place your pie crust in the pie plate
  2. Grate enough cheese to cover the bottom of the quiche. Use a cheese that is known for melting well, like medium-sharp cheddar. The cheese goes in first because it allows the crust to fully bake and not get soggy from the egg mixture.
  3. Prepare and cook all filling components (example: steam broccoli, roast tomatoes)
  4. Place filling in pie crust on top of cheese.
  5. Beat 3 eggs with 1 cup dairy (milk,buttermilk or half and half), salt and pepper.
  6. Pour egg mixture over everything.
  7. Bake at 375Β° for 35-40 minutes
  8. Let cool for about 10 minutes before serving.

Cheese + Filling + Egg mixture = Quiche (In that order)

There you go! A great dinner and leftovers make an excellent breakfast!

 

Day 17 and Chocolate Chip Cookies

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Day 17: A picture of someone that has made a huge impact on your life recently.

To be honest, I don’t have a photo to share for this entry. I haven’t spent enough time with anyone lately. Therefore no one has been able to make a huge impact on me.

So, instead of sharing a photo, I will share a recipe. I don’t have much food in the house right now and I didn’t feel like going to the store after work. I wanted to bake something but I had limited supplies. I found a recipe for chocolate chip cookies that only needed one egg and one stick of butter.

Neiman Marcus Chocolate Chip Cookie Recipe

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1 cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons instant espresso coffee powder
  • 1-1/2 cups semi-sweet chocolate chips
  • Directions

    1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
    2. Beat in the egg and the vanilla extract for another 30 seconds.
    3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
    4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
    2 dozen cookies

     

    This is the actual recipe but I only had mini semi-sweet chocolate chips and no espresso. They still tasted good and it fixed my craving.

    a tasty 12oz.

    I am a huge lemon-lime soda fan. Since I can remember I have always preferred Sprite, 7up and the like to dark colas. Today I made a very tasty discovery and I just had to share. I am drinking oogave‘s mandarin key lime soda. It is amazing! I do love Sierra Mist Natural but the carbonation is a little intense for me. Oogave does it right, the carbonation is there but delicate and not overwhelming. To top it off it’s certified organic, vegan and has a low glycemic index because it’s made with agave instead of sugar. I think I’m in love. They also make other flavors, one being a regular cola. This product is worth seeking out to try. Let me know if you agree. Cheers.

     

    Almost gone 😦

    Baking Disaster, Or Not

    The night before Thanksgiving I was on a baking roll. Pumpkin Pie, check. Apple Pie, check. Vanilla Bundt, DISASTER strikes. So the only bundt pan I have is shaped like a sandcastle, lots of nooks and crannies. When I tried to turn it out of the pan it broke right in half 😦

    By this time I had used up all my eggs and all the stores had closed for the night. I wasn’t going to pitch a perfectly tasty cake just because it looked ugly. I decided I would turn this hideous mess into a beautiful trifle. It turned out great, way better than a bland vanilla bundt cake.

    When Disaster Strikes Trifle

    • 1 distorted bundt cake or 1 pound cake (store bought ok)
    • 1 quart heavy whipping cream
    • 1 Tablespoon of sugar
    • 1/2 teaspoon vanilla
    • 1 jar lemon curd (about 10 oz)
    • lots of blueberries and raspberries,or whatever berries you prefer

    While setting up your kitchen aid, put the bowl and the whisk attachment into the freezer. If you are using a hand mixer do the same thing with your mixer doodads and preferably a metal bowl. The cool metal will help the process move along faster.

    Pour the quart of heavy whipping cream into the bowl and turn on mixer. Add the sugar and the vanilla. Whip until the cream creates stiff peaks. You will know you have stiff peaks when you remove the whisk attachment and the whipped cream can stay on the whisk and keep form. Set aside.

    Pour the lemon curd into a large mixing bowl. Dollop a small amount of whipped cream into the bowl and mix the two together, loosening up the curd. Then add all the whipped cream and slowly fold the cream and curd mixture together.

    Now you are ready to layer your ingredients into your trifle bowl. Be creative, make it look pretty, however you think it should look. I started with a layer of cut cake, covering the bottom of the bowl and ended with a layer of smooth whipped cream and raspberries around the rim on the top.

    ~

    My Thanksgiving was great. Lots of fun company and loads of food. I’m thankful for good friends in my new location, especially when the nearest family is clear across the country.

    Rain Boots and Slow Cookers

    It’s been raining here non-stop for three or four days. The river has risen from the summer drought and the ferns are starting to stand up straight again. The rain doesn’t bother me like I thought it would. When I moved here I feared I would get depressed from all the gray days. The truth is, I think if you are happy with your life, it doesn’t matter what the weather is.

    Aw, look at the cute puppy with those equally as cute cherry red rain boots. I know thats what you are thinking when you look at this picture. But truth be told you are gazing upon a cute puppy and a pair of cursed rain boots. I’m serious people. These boots have the power to stop the rain. It’s happened every time I’ve worn them, and I’ve had them for years. It’s quite embarrassing. I wake up, see the monsoon outside and base that days outfit around my rain boots. I get in the car, drive to my destination and BAM! the rain has stopped. EVERY time. Then, the people around me don’t think my boots are cute at all. They just stare and think to themselves, “Why is this girl wearing those clodhoppers when it’s not even raining outside? Weirdo.”

    So that’s what happened today, my boots stopped the four day rain shower. Oh yeah, and we got more fish. I don’t know if you’ve picked this up yet, but my boyfriend has a habit of bringing home animals. He’s a Sagittarius.

    For those of you who have rain/cold weather approaching or you just want to find a use for that dust covered slow cooker, may I recommend this recipe:

    Slow Cooker Mediterranean Stew

    Adapted from Allrecipes by Lisa Bromfield, submitted 2005
    • 1 Butternut Squash- peeled, seeded and cubed
    • 2 cups cubed eggplant, w/ peel
    • 2 cups cubed zucchini
    • 1 (10 oz) package frozen cut okra, thawed
    • 1 (8 oz) can tomato sauce
    • 1 cup chopped onion
    • 1 ripe tomato, chopped
    • 1 carrot, cubed
    • 1/2 cup vegetable broth
    • 1 clove garlic
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon crushed red pepper
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon paprika

    Wake up a little, ok, a lot earlier than usual and put all this goodness into your slow cooker and set it to Low. When you get home from work (8-10 hrs later) make a batch of rice and ladle on this warm, hardy stew. It tastes just as good as it smells.

    Happy Slow Cooking.