Tasty Tuesday (belatedly) December 13, 2011

Kale Chips

What a yummy way to eat kale!  Be certain to put them on the baking sheet in a single layer, otherwise they will not get crisp.  You can get creative with your seasonings — Old Bay, Tabasco, garlic salt, whatever you like.

Ingredients

1 bunch of kale, washed, de-stemmed, and leaves cut into 3″ or so sections

olive oil

seasonings (I used coarse sea salt last week)

Preheat oven to 350 degrees F.

Dry the kale using paper towels or a salad spinner.  Place kale in a large bowl and drizzle with olive oil (you will only need about 3 TBSP).  Sprinkle with 1 tsp or so of salt (or whatever seasoning you like).  Toss well to coat evenly.

Place the kale on large baking sheets (you might want to lightly coat the baking sheets with non-stick cooking spray or mist with olive oil or use parchment paper to prevent your chips from sticking).  The kale must be in a single layer.

Bake for about 12 to 15 minutes.  Check to make sure it doesn’t burn.  The kale chips should get nicely crisped.

 

 

White Bean Dip

This is another super-quick and easy to make dish you could serve to your guests at holiday parties this year.  The recipe (and the version I made last week) is simple.  You can spice it up with whatever you like — garlic, hot pepper flakes, herbs.  Serve with gluten-free crackers, or use with vegetable crudite.

Ingredients

1 15 1/2  ounce can cannellini beans, drained and rinsed (or, cook your own from dried, see the recipe for White Bean and Kale soup two weeks ago for instructions).  I used 2 cups of beans I had cooked myself.

3 TBSP olive oil

Juice of 1 lemon

Salt and Pepper to taste (or whatever other seasonings you like)

Place beans, olive oil and lemon juice into the bowl of a food processor (or blender; I used my Vitamix).  Process until smooth.

Season to taste and serve!

 

Share
This article was posted in Cooking Classes, gluten free cooking, Nourishment, Recipes, Tasty Tuesday, vegan cooking, Wellness. Bookmark the permalink. Follow comments with the RSS feed for this post. Both comments and trackbacks are closed.