Ideally, you would make kale chips in a dehydrator to preserve all the nutrients. That said, you don't need a dehydrator to reap the benefits of kale. For those of you without access to an Excalibur, try putting them on a baking sheet in your oven for an hour at 200 degrees. Check them periodically and adjust the time until they are crisp. If you are using a dehydrator, spread them on dehydrator trays and dehydrate at 115 degrees for about 8 hours. I like to make them in the evening and put them in my dehydrator right before bed so that they are done in the morning when we wake up. My daughter brings these to school in her lunch box and claims that all her friends ask to try them!
2 large bunches of kale
1/2-3/4 cup tahini
1/4 cup tamari or shoyu
1/4 cup apple cider vinegar
1/2 cup water
1-2 cloves garlic
juice of one lemon
pinch of sea salt
2 tablespoons nutritional yeast
handful of herbs (I prefer parsley)
Wash kale thoroughly and remove the thickest part of the stem. Tear kale into larger than bite size pieces and set aside in a large mixing bowl. Combine all other ingredients in a blender until smooth. Combine mixture with the kale and massage it in with your hands making sure to thoroughly coat all of the kale with the sauce. Dehydrate/bake according to directions above. BONUS: Whatever doesn't fit onto your trays is a super yummy salad!
Sunday, September 26, 2010
Carrot and Oatmeal Cookies
I have to admit, the first time I tried these, I wasn't particularly impressed. Since then, I've tweaked the recipe a bit (and probably gotten used to having carrots in my cookies). Be patient with these. They might just grow on you.
1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped brazil nuts
1 cup shredded carrots
dash of vanilla bean
1/4 cup real maple syrup, room temperature
1/4 cup agave syrup
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger
Preheat oven to 375F degrees.
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies. I prefer to keep them in the freezer and snack on them frozen.
1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped brazil nuts
1 cup shredded carrots
dash of vanilla bean
1/4 cup real maple syrup, room temperature
1/4 cup agave syrup
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger
Preheat oven to 375F degrees.
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies. I prefer to keep them in the freezer and snack on them frozen.
Katrina's Spinach and Kale Souffle
Spinach Souffle
1 tbsp grated asiago
6 cups packed spinach & kale leaves
4 ½ tbsp butter
2 tsp minced shallot
¼ cup quinoa gluten free flour
¼ tsp freshly grated nutmeg
1 cup whole milk
4 whole eggs, separated, plus 2 egg whites, at room temperature
Preheat oven to 375 f. Butter bottom and sides of a 1 quart soufflé dish. Sprinkle bottom with cheese, then turn dish on its side, tapping and turning to coat all sides with cheese, set aside.
In a large saucepan over high heat, bring 4 cups water to a boil. Add spinach, reduce heat to medium, and cook until spinach is wilted but still bright green, about 4 minutes. Remove to a colander and rinse under cold running water, and chop coarsely. In a frying pan over medium high heat, melt 1 tbsp butter. When it foams, add shallot and cook, stirring, until translucent, about 1 minute. Add spinach and cook, stirring, until it glistens, about 2 minutes. Set aside.
In a medium saucepan over medium high heat, melt 3 ½ tbsp butter. When it foams, remove from heat and whisk in flour, 1 tsp salt, and ¼ tsp pepper. Return to medium high heat and add milk slowly, whisking constantly. Cook, whisking occasionally, until taste of flour is gone and sauce is thickened and smooth, about 5 minutes. Remove from heat and let cool for 2 - 3 minutes.
In a bowl, using an electric mixer or a whisk, beat 6 egg whites until stiff peaks form when beater or whisk is lifted. In another bowl, beat 4 egg yolks until creamy.
Whisk egg yolks into cooled white sauce until well blended. Stir in spinach mixture. Stir about 3 tbsp egg whites into spinach mixture to lighten it. Then use a spatula to gently fold in remaining egg whites just until no white streaks remain. Scrape into prepared soufflé dish.
Bake until top has puffed and is golden brown, about 40 minutes. Serve hot, directly from dish.
1 tbsp grated asiago
6 cups packed spinach & kale leaves
4 ½ tbsp butter
2 tsp minced shallot
¼ cup quinoa gluten free flour
¼ tsp freshly grated nutmeg
1 cup whole milk
4 whole eggs, separated, plus 2 egg whites, at room temperature
Preheat oven to 375 f. Butter bottom and sides of a 1 quart soufflé dish. Sprinkle bottom with cheese, then turn dish on its side, tapping and turning to coat all sides with cheese, set aside.
In a large saucepan over high heat, bring 4 cups water to a boil. Add spinach, reduce heat to medium, and cook until spinach is wilted but still bright green, about 4 minutes. Remove to a colander and rinse under cold running water, and chop coarsely. In a frying pan over medium high heat, melt 1 tbsp butter. When it foams, add shallot and cook, stirring, until translucent, about 1 minute. Add spinach and cook, stirring, until it glistens, about 2 minutes. Set aside.
In a medium saucepan over medium high heat, melt 3 ½ tbsp butter. When it foams, remove from heat and whisk in flour, 1 tsp salt, and ¼ tsp pepper. Return to medium high heat and add milk slowly, whisking constantly. Cook, whisking occasionally, until taste of flour is gone and sauce is thickened and smooth, about 5 minutes. Remove from heat and let cool for 2 - 3 minutes.
In a bowl, using an electric mixer or a whisk, beat 6 egg whites until stiff peaks form when beater or whisk is lifted. In another bowl, beat 4 egg yolks until creamy.
Whisk egg yolks into cooled white sauce until well blended. Stir in spinach mixture. Stir about 3 tbsp egg whites into spinach mixture to lighten it. Then use a spatula to gently fold in remaining egg whites just until no white streaks remain. Scrape into prepared soufflé dish.
Bake until top has puffed and is golden brown, about 40 minutes. Serve hot, directly from dish.
Pumpkin Pancakes
Pumpkin Pancakes
2 cups whole wheat or spelt flour
3 Tbsp. molasses
2 tsp. baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 cups milk (almond milk works great)
1 cup canned pumpkin puree (pure pumpkin)
1 egg
2 Tbsp walnut or coconut oil
2 Tbsp vinegar
Mix the wet ingredients and stir. Combine the dry ingredients and stir into the wet just until combined. Make as normal pancakes.
These are AMAZING. I make the full recipe (I sometimes add a tiny bit more milk before cooking the last batch as the batter tends to thicken up as it sits), which makes 12 large pancakes, then I freeze leftovers.
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2 cups whole wheat or spelt flour
3 Tbsp. molasses
2 tsp. baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 cups milk (almond milk works great)
1 cup canned pumpkin puree (pure pumpkin)
1 egg
2 Tbsp walnut or coconut oil
2 Tbsp vinegar
Mix the wet ingredients and stir. Combine the dry ingredients and stir into the wet just until combined. Make as normal pancakes.
These are AMAZING. I make the full recipe (I sometimes add a tiny bit more milk before cooking the last batch as the batter tends to thicken up as it sits), which makes 12 large pancakes, then I freeze leftovers.
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Katrina's Ginger Garlic Fish
I have to give props to Katrina for this recipe. It is AMAZING and not nearly as hard as it sounds. Easy to prep ahead and then just heat and serve.
Ginger-Garlic Fish in Parchment
3 tblspns Honey
2 tblspns rice wine vinegar
3 tblspns tamari
1 bunch scallions, roots trimmed, cut into 3-inch pieces on an angle
¾ lb shiitake mushrooms, stemmed and sliced
3 – 4 inches of fresh ginger root, peeled and thinly sliced
4 large garlic cloves, peeled and thinly sliced
4 sea bass fillets (I usually ask what they recommend as a substitute for sea bass - something lower in mercury)
Black pepper
Preheat oven to 375
Rip off 4 pieces of parchment about 12 inches long to form packets. In a small bowl combine the honey, vinegar, and tamari.
Place a piece of parchment in a shallow baking dish for stability, then stack one quarter of the scallions and shiitakes in the center of the paper. Layer with slices of ginger and garlic and top with a fish fillet. Season with pepper, then bring the parchment together over the fish and fold the top down twice to seal. Roll in the sides to form a sealed pouch. Repeat with the remaining ingredients. Arrange the parchment pouches on a baking sheet and roast for 12 – 14 minutes.
Ginger-Garlic Fish in Parchment
3 tblspns Honey
2 tblspns rice wine vinegar
3 tblspns tamari
1 bunch scallions, roots trimmed, cut into 3-inch pieces on an angle
¾ lb shiitake mushrooms, stemmed and sliced
3 – 4 inches of fresh ginger root, peeled and thinly sliced
4 large garlic cloves, peeled and thinly sliced
4 sea bass fillets (I usually ask what they recommend as a substitute for sea bass - something lower in mercury)
Black pepper
Preheat oven to 375
Rip off 4 pieces of parchment about 12 inches long to form packets. In a small bowl combine the honey, vinegar, and tamari.
Place a piece of parchment in a shallow baking dish for stability, then stack one quarter of the scallions and shiitakes in the center of the paper. Layer with slices of ginger and garlic and top with a fish fillet. Season with pepper, then bring the parchment together over the fish and fold the top down twice to seal. Roll in the sides to form a sealed pouch. Repeat with the remaining ingredients. Arrange the parchment pouches on a baking sheet and roast for 12 – 14 minutes.
Homemade Pizza with Salad
DOUGH:
1 tsp light brown sugar
½ .25oz pkg dry yeast
3/4c whole wheat pastry flour
1/3c all purpose flour
1T flax meal or ground flaxseed
2t olive oil plus more for oiling bowl and skillet
3/4t salt
PIZZA TOPPING
2T olive oil
3 garlic cloves, minced
8c loosely packed kale
1c sliced mushrooms
2T Neufchatel cheese
1c crumbled feta
12 cherry tomatoes, halved
2T chopped fresh oregano or basil
To make dough: dissolve brown sugar in 1/2c warm water in large bowl. Stir in yeast, and let stand 5 minutes or until liquid is cloudy and bubbly. Stir in whole wheat flour, ¼ c all purpose flour, flax, oil and salt. Oil separate bowl and turn dough in oil to coat. Cover and let rise in warm spot until dough doubles in size, about 45minutes.
To make topping: heat oil in large pan over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover and cook, stirring occasionally, 15 minutes or until kale is softened. Add mushrooms, cook 7-10 minutes more or until liquid has evaporated. Remove from heat. Stir in Neufchatel.
Preheat oven to 475. oil bottom and sides of 12 inch cast iron skillet. Pat and stretch dough with floured hands over bottom and up sides of skillet. Let dough rest 5 minutes. Spead kale mixture on dough. Scatter feta cheese, tomatoes and oregano on top. Place skillet directly on bottom of oven and bake 15 minutes. Remove carefully and let stand 5 minutes before serving.
SALAD:
2 t olive oil
1 large shallot, finely chopped
¼ c balsamic vinegar
2 T honey
12 cups mesclun salad mix
1 pink lady apple, thinly sliced
3 oz goat cheese, crumbled
1 c pomegranate seeds
Warm oil in small skillet over low heat. Add shallot and sauté 4 minutes, or until soft. Remove from heat and stir in balsamic vinegar and honey. Season with salt and pepper to taste.
Combine mesclun mix and apple in large salad bowl. Drizzle with half of dressing and toss to coat. Divide among plates and top with goat cheese, pomegranate seeds and remaining dressing.
1 tsp light brown sugar
½ .25oz pkg dry yeast
3/4c whole wheat pastry flour
1/3c all purpose flour
1T flax meal or ground flaxseed
2t olive oil plus more for oiling bowl and skillet
3/4t salt
PIZZA TOPPING
2T olive oil
3 garlic cloves, minced
8c loosely packed kale
1c sliced mushrooms
2T Neufchatel cheese
1c crumbled feta
12 cherry tomatoes, halved
2T chopped fresh oregano or basil
To make dough: dissolve brown sugar in 1/2c warm water in large bowl. Stir in yeast, and let stand 5 minutes or until liquid is cloudy and bubbly. Stir in whole wheat flour, ¼ c all purpose flour, flax, oil and salt. Oil separate bowl and turn dough in oil to coat. Cover and let rise in warm spot until dough doubles in size, about 45minutes.
To make topping: heat oil in large pan over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover and cook, stirring occasionally, 15 minutes or until kale is softened. Add mushrooms, cook 7-10 minutes more or until liquid has evaporated. Remove from heat. Stir in Neufchatel.
Preheat oven to 475. oil bottom and sides of 12 inch cast iron skillet. Pat and stretch dough with floured hands over bottom and up sides of skillet. Let dough rest 5 minutes. Spead kale mixture on dough. Scatter feta cheese, tomatoes and oregano on top. Place skillet directly on bottom of oven and bake 15 minutes. Remove carefully and let stand 5 minutes before serving.
SALAD:
2 t olive oil
1 large shallot, finely chopped
¼ c balsamic vinegar
2 T honey
12 cups mesclun salad mix
1 pink lady apple, thinly sliced
3 oz goat cheese, crumbled
1 c pomegranate seeds
Warm oil in small skillet over low heat. Add shallot and sauté 4 minutes, or until soft. Remove from heat and stir in balsamic vinegar and honey. Season with salt and pepper to taste.
Combine mesclun mix and apple in large salad bowl. Drizzle with half of dressing and toss to coat. Divide among plates and top with goat cheese, pomegranate seeds and remaining dressing.
Turkey Burgers and Sweet Potato Fries
Turkey Burgers
¾ lb lean, ground turkey breast
1 ½ t oil
1 ½ T minced shallots
1 T ground flaxseed
1 T whole wheat flour
1 T minced, fresh, flat leaf parsley
1 large egg whites
Fresh ground pepper to taste
Mix together and cook as you would any other turkey burger. Great topped with fresh guac.
Sweet Potato Fries
1 t chili powder
1 t cumin
1 t paprika
1 t kosher salt (I always cook with sea salt)
Fresh ground pepper to taste
Sprinkle over fresh cut sweet potato fries (they have pre cut bags in the veggie section at Trader joes). Bake at 400 for 35 minutes. Turn fries once about halfway through.
¾ lb lean, ground turkey breast
1 ½ t oil
1 ½ T minced shallots
1 T ground flaxseed
1 T whole wheat flour
1 T minced, fresh, flat leaf parsley
1 large egg whites
Fresh ground pepper to taste
Mix together and cook as you would any other turkey burger. Great topped with fresh guac.
Sweet Potato Fries
1 t chili powder
1 t cumin
1 t paprika
1 t kosher salt (I always cook with sea salt)
Fresh ground pepper to taste
Sprinkle over fresh cut sweet potato fries (they have pre cut bags in the veggie section at Trader joes). Bake at 400 for 35 minutes. Turn fries once about halfway through.
Thursday, September 23, 2010
More recipes coming soon!
I know I haven't posted much lately. We've had a lot of computer issues and we've been outside a lot. I have so many new recipes (like pumpkin pancakes, more kale chips and carrot oatmeal cookies) I am excited to share with you so please check back soon!
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