kale chips

So I have a new obsession! Delicious, salty, cheesy Kale Chips! I know it sounds weird but after my mother and friend Elena made them for me I've been hooked! So easy, so healthy, and so yummy! Best part, kids love them too!

What you will need:

2 big bunches of Kale (any kind will do).

2 Tablespoons of Extra Virgin Olive Oil

1/2 cut lemon

sea salt to taste

freshly grated parmesan cheese

Preheat the oven to 350 degrees. Take the kale and remove the stems and center ribs, then tear into pieces (about the size of a tortilla chip). Clean and pat as dry as you can. Next put them into a big bowl and toss with about 1 to 2 tablespoons of olive oil. Go as light as you can but still giving them a light shimmery coating. The less the better. Next grab two large baking sheets (you can use parchment paper for easy cleaning) and arrange kale in a single layer. Sprinkle with sea salt, squeeze a small amount of lemon (less then half), and coat generously with freshly grated parmesan cheese....ohhhh so delish!!!!

Heres what it all looks like before going into the oven.

Bake for 20 minutes but half way through switch the pans so that the one that was on top is now on the bottom. In the last five minutes check on the chips if they are getting crispy then take them out. Let cool for a minute, (I'm usually eating them off the pan burning my mouth). Place in a bowl and set out for your guests or just for yourself, and don't feel guilty, your eating your greens! Tonight we had it with a delicious easy pasta from The Pioneer Woman, if you don't read her blog, you should, she has great recipes!

http://thepioneerwoman.com/cooking/2010/09/pasta-with-tomato-cream-sauce/

Enjoy!

Lavender Beets Roasted on the Grill

Beets are so under used in my opinion! They are rich in flavor and when cooked the right way have a beautiful texture. I’m growing several different types of beets in my garden right now so I’m trying to play with some different recipes before I harvest my own. The inspiration for this dish was a recent trip to the Spokane farmers market with my mother. We met the lavender lady, and her cooking lavender. They are so beautiful and come in all sorts of different colors. Basically she said where you would use rosemary try lavender, and wow how delicious it is! A sweeter more lighter flavor then rosemary. She also makes this delicious lavender salt mix with her secret ingredients.* My mother, who absolutely loves lavender, and I bought one of each lavender bush and the salt and went home to practice. For the last week, lavender has gone on eggs, pita chips, bread, you name it but when I discovered how magically lavender and sweet beets combine, it was over! I also love the way the grill adds a smokey flavor to the sweetness of the beets, which are naturally high in sugar so be careful of burning since grills can be all different temperatures just make sure to check and often.

Ingredients:
1 garlic clove, minced
2 fresh lavender sprigs, finely chopped
1 tsp. lavender salt
2 fresh thyme sprigs, finely chopped
2 Tbsp. red wine vinegar
3 Tbsp. extra virgin olive oil
1 Tbsp. butter, cubed
2 Beets (for this I used the reddish purple types, but feel free to use any color you can find!) thinly sliced about 1/4”

Preparation:
Heat up the grill.

Mix together first six ingredients and salt and pepper to taste, make sure oil is incorporated with the vinegar.

Lay out a large sheet of aluminum foil and place beets on it pour dressing over and mix together. Lay the butter on top. Close up packet and place on the grill for about 30 minutes (but this can vary start to check at about 20 minutes).

*The lavender salt mix is available form Garden Gate Farms, http://www.gardengatelavendar.com/ its called “Spice of Life”

Homegrown Swiss Chard

We have been growing Swiss Chard in one of our pots outside, besides it being a beautiful addition to our garden we have been just itching to harvest and taste the fruits of our labors! Finally it was time! The beautiful stocks come in colors of white, red, and yellow and grow large leaves off of them. They come from the same family as beets and spinach and share a similar flavor, bitter, pungent and slightly salty. The entire leaf can be used, though the stalks typically need to be cooked a little bit longer so that they are tender.

On top of being a tasty treat, Swiss chard is packed with nutrients, Vitamins C, E, and K, fiber, potassium, iron, magnesium, and the list goes on. Its season runs from June to August! This is an easy side dish with any dinner and very tasty.

Preparation Tip:

I like to line up the leaves and cut as much of the stock of as I can with out cutting into the leaves. I then cut the stock into about ¼” pieces and the leaves in about ½” slivers.


Ingredients:

About one bunch of Swiss chard (see above)
3 Tbsp. Extra Virgin Olive Oil
1 Clove of garlic, cut into slivers
1 Tbsp Almond slivers

Preparation:

Heat up about 2 Tbsp. of the oil in a medium size sauté pan, add garlic and sauté for about 30 seconds. Then add the stalk of the swiss chard as well as the almonds. Let this sauté for about 2-3 minutes. Then add the leaves, the rest of the oil, and a little bit of water (less then a Tbsp.) and mix together, put the lid on and lets cook for about 2 minutes. Serve.

Couscous Stuffed Bell Peppers

Stuffing a veggie is one of my favorite non-meat dinners, and it is so simple the entire meal can be done in under thirty mintutes! It gives a great presentation which makes it a perfect dish for entertaining, use as the entrée or as a side dish. This is a classic dish that I have made all sorts of different versions. So don’t be afraid to experiment! Try orzo or rice instead of couscous or mozzarella instead of feta and of course feel free to change the vegetable combinations. Tomatoes instead of a bell?

1 cup couscous (cook to directions)
2 bell peppers
1 red onion, sliced in to small pieces
1 clove of garlic, minced
1 baby zucchini, sliced
1 cup cherry tomatoes, sliced in half
1/3 cup chopped up feta
Pinch of crushed red peppers
Olive Oil, Salt, and Pepper to taste

In a large sauce pan bring about 6 cups of water to a boil. Cut your bell peppers around the stem to create about a one inch hole (large enough to spoon the stuffing in).When the water comes to a boil put your bell pepper in for about 4 minutes (until tender). Remove bell peppers from water and drain. Prepare couscous according to directions. Preheat the oven to 400 degrees.

Meanwhile in a skillet start with a tablespoon of oil and a pinch of crushed red peppers, add the garlic, onion, and zucchini and season with salt and pepper. Sauté until onions and zucchini is translucent. In a large bow mix in the onion and zucchini mixture with the couscous, cheery tomatoes, and feta. This is your stuffing! Firmly pack each bell pepper.

Once your bell pepper is stuffed you can cook in the oven (I usually cook in a Pyrex pan with a light brush of olive oil). And cook for about 15 minutes. Your done!

Mushroom and Bok Choy Stir Fry

Mushroom and Bok Choy Stir Fry

Stir-fry is a great mid week dish, its easy, not a lot of prep and only takes two pots (so less cleaning afterwards!) Now for this stir-fry it is best to have a wok but by no means is it mandatory. If you don’t have one then feel free to use a large non-stick pan. Its also such a healthy dish, even on occasion when I do add meat I make sure to have plenty of fresh vegetables. And since you are quickly cooking the veggies you are retaining a lot of the vitamins and nutrients. This stir-fry includes some of my favorite vegetables but its just as good with carrots, broccoli, or any of your favorite veggies. I just recently in the last year or so started cooking with bok choy and I love the sweetness it adds while also standing up to the spice of any dish, it is also full of Vitamin C and A.

Brown rice is readily available these days and though it takes a little bit more preparation it is well worth it. Trader joes now carries a pre-cooked brown rice that just needs to be microwaved for 1 minute that is actually pretty good if you don’t have the time to cook the rice (and I am not one to ever recommend pre-cooked goods, but surprisingly this is pretty good).

1 c brown rice
2 c brown mushrooms, sliced
3 bok choy’s, sliced
1 red bell pepper, sliced in to 1 ½ inch strips
1 yellow onion, sliced into strips
2 tbsp corn starch
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp water
2 cloves garlic, minced
1 inch ginger, grated
Vegetable oil or peanut oil to coat pan.
1 tsp sesame oil


Cook rice according to directions.

Depending on my vegetables there are certain items I cook first and by themselves. Mushrooms is one of these, mushrooms are like sponges that draw out the liquid so its best to not have any other vegetable that could burn while cooking. Use peanut oil or vegetable oil and lightly coat pan (I usually do about 2 swirls around pan and this is sufficient). This should take about 3 – 4 minutes. Just watch until you see liquid in the pan again. Place on a plate lined with a paper towel.

Meanwhile make your sauce, mix together soy sauce, rice wine vinegar, and water then slowly whisk in the corn starch. You can also make this a spicy dish by just adding about one teaspoon of Siracha (a spicy sauce made of sun ripen chilies, look for the squeeze bottle with the large rooster), very tasty and not to spicy but is just as good with out as well. Set aside for a later use.

Next up are onions, again lightly coat pan but this time use one swirl of sesame oil and one of other oil you are using. Start to cook onions, these should cook for about 1 – 2 minutes, next put bell pepper in the dish for about 1-2 mintues longer (bell pepper and onion should begin to sweat out. Throw in garlic and grate ginger directly into pan. This will be about another minute. I put the bok choy in for about 30 seconds it almost steams over the veggies. Then the sauce goes in with the mushrooms and everything cooks at low heat for about 2 minutes (until sauce is incorporated). I use a little crack black pepper to finish the dish off, and serve over rice. With extra soy sauce for those who like it very saucy!

Balsamic Roasted Butternut Squash and Sweet Potatoes over Quinoa

When the first leaf turns golden brown, through the end of the winter, you can bet that I will be preparing many meals utilizing some sort of squash. My favorite of all varieties of squash happens to be the butternut squash. During fall/winter it often feels that we are having so much of it, its coming out of our ears! That doesn’t turn me off though, it just challenges me to be more and more creative! Although this is one of my more simple butternut squash recipes, I love it because you get to enjoy the full flavor of the squash, which pairs perfectly with sweet potatoes. The contrast of the salty goat cheese complements the sweetness of this dish.

I’ve been experimenting with different grains, rice’s and pastas, but I have just fallen in love with a little seed named quinoa. Quinoa is the seed of a leafy plant which contains a rich amount of protein, iron potassium and other vitamins and minerals. It is not only very healthy, but has a great texture and almost gives a little bit of crunch. It’s also very straightforward to prepare (takes about ten minutes), which makes it perfect for last minute suppers.

Now I know a butternut squash can appear a little daunting when you are getting ready to cut into cubes, but here is a way to attack it. The easiest approach I have found to prepare it is to first cut off the little stem so it is flat and then off the large neck. You will be left with a cylindrical shape that you can stand up and slowly peel using a sharp knife running it from top to bottom. Once the squash is peeled, I cut it into ½ disks which are in turn easily cubed.

Serving

When serving this dish, I like to place the quinoa in a bowl and then rest the roasted squash and potatoes on top. Next, I take the soft goat cheese and generously crumble it over the squash and sweet potatoes. To give this dish a final extra burst of flavor, I like to drizzle a little bit of balsamic vinegar over the top, which accentuates and balances the beautifully roasted veggies and the creamy goat cheese. If you plan on taking some for left-overs you can store everything together except the goat cheese which should be crumbled on right before you eat.

Ingredients
1 Butternut Squash (medium to small) – cut into ½ inch cubes
2 Sweet Potatoes – cut into ½ inch cubes
4 cloves of garlic – peeled and left whole
½ red onion – largely sliced
2 tbsp balsamic vinegar, plus 1 tsp for afterwards
2 tbsp extra virgin olive oil
1 tsp herbs de provence
1 cup quinoa
¼ cup goat cheese

Preparation
Preheat oven to 375°.

Toss first 7 ingredients with a couple of big pinches of salt and freshly ground black pepper and arrange in a single layer on a baking sheet or Pyrex pan. Place in oven for about 20 minutes. Toss every 5-7 minutes to get browning on multiple sides and prevent it from burning. Remove from the oven. Lightly toss with balsamic vinegar.

Meanwhile cook quinoa according to directions (usually 1 cup to 2 cups water) bring to a boil and simmer for 10 to 15 minutes.

In a large serving bowl top the quinoa with the roasted vegetables and garnish with goat cheese.

Spaghetti Squash

Spaghetti squash was first introduced to me by my mother in-law during our vegetarian faze, and it has been a favorite ever since. Impressive to even the pasta lover who prefers simple Bolognese on spaghetti! When making for guests make sure to show them as you scoop out the ribbons that have formed from the spaghetti squash once cooked, because the first time you see a vegetable do this your eyes are amazed. I’m a vegetable lover and this dish has become a staple comfort food in my book, perfect during the fall season as we head into winter. The most difficult part of the dinner is cutting the squash, one must be patient, and up for the challenge! You will need large cutting board and a good knife. Inch your knife through one side and then on to the next, and if your knife gets stuck be very careful taking it out. Now this sauce could be made several different ways, fresh with tomatoes in August (when tomatoes are at their best), or diced tomatoes for chunkier sauce or crushed for more of a typical marinara. It's worth it to make the sauce yourself, you will already be cooking the spaghetti squash for the same amount of time and this is a very simple sauce.

1 whole spaghetti squash
4 Tbsp. extra-virgin olive oil (2 Tbsp. for sauce and 2 for spaghetti squash)
1 small yellow onion, chopped
2 cloves garlic, minced
½ tsp. crushed red pepper flakes
8oz. brown mushrooms
½ cup kalamata olives
1 bay leaf
1 32oz. can of diced tomatoes (or crushed tomatoes)
1 tsp. herbs de provence
salt and pepper to taste
pecorino romano


Start by preheating the oven to 450 degrees F. Next cut squash in half, and scoop out seeds. Drizzle with olive oil, salt, and pepper and place spaghetti squash flesh down on to oven tray. Roast in oven for 30 minutes.

In a large skillet, heat olive oil over a medium-high flame. Add onion and garlic and sauté for about 3 minutes. Reduce heat and add mushrooms let sauté for another 5 minutes. Add olives, red pepper flakes, and herbs de provence let sauté for another minute and then add tomatoes and bay leaf. Simmer for 20 to 30 minutes.

Take spaghetti squash out of oven and let cool. Using a big spoon start to scoop out the flesh which at this point has turned into strands similar to spaghetti noodles. Place in bowl, top with marinara sauce, and grated pecorino romano.

Wine of the evening (recommended by Zac)
Valley of the Moon – Estate Old Vine Zinfandel 2003
Because this sauce has a little kick from the crushed red peppers and olives this wine is a perfect accompaniment. Its is a big wine that can stand up to this spiciness of this dish.

Comforting potato, leek, and fresh herb soup, served with giant croutons.

This weekend was the first weekend of rain for us here in southern California and it was just what our tired bodies needed. A warm pot of soup and a movie. So Zac and I headed to mothers market (similar to a whole foods just not as big) to see what veggies we could find. The leeks looked divine and that was it we were making leek and potato soup. Though I’m not really the type to puree my soups, I like to see the vegetables and be able to bight into each burst of flavor. So my soup is very different from your typical leek and potato soup. With the fresh herbs and delicious vegetables this soup does not lack any bit of flavor, and the large croutons with melted butter are perfect for dipping into this delicious soup.


3 tsp butter, and one extra tsp to spread on the soup
2 tsp extra virgin olive oil
1 onion (chopped)
3 leeks (thinly sliced)
3 cloves of garlic (minced)
6 stocks of celery (sliced)
7-8 red potatoes (chopped into quarter inch chunks)
6 medium portabella mushrooms (quartered, similar size to potatoes)
4 sprigs of fresh thyme
1 sprig of rosemary
1 bay leaf (dried)
8 c vegetable stock (2 32oz. boxes)
rosemary ciabatta
Salt and pepper to taste

In a large pot melt butter and add extra virgin olive oil over a medium flame. Next add onion, leeks, and garlic. Cook until translucent (about 5 to 7 minutes). Next add celery and potatoes continue to cook for about 4 minutes, add mushrooms and sauté for another 4 minutes. Salt and pepper.

Next add stock, thyme, rosemary, and bay leaf. Cover and let simmer for about 25 to 30 minutes. About 5 minutes before you are ready to serve your soup, get your ciabatta bread toasting in the broiler. Top with butter and serve with soup.

Salad of fresh buffalo mozzarella, tomatoes and mixed greens, dressed with an herb vinaigrette.

This is one of our favorite salads! It’s perfect after a long day because its simple, elegant and full of flavor. Tonight I served it with oven toasted flatbread, garnished with Herbs de Provence; but feel free to experiment with whatever type of bread you have on hand that day (rosemary ciabatta is fantastic as well).

The herb vinaigrette is the perfect dressing to tie this salad together. I have a love affair with fresh herbs, especially Italian flat leaf parsley and basil (which I use in the vinaigrette). With the abundant availability of fresh herbs these days, I tend to have them on hand most of the time. Remember, variety is the spice of life, so try them all.

The below recipe serves two (perfect for a night at home with my husband).

Dressing:

1 tbsp red wine vinegar
2 tbsp balsamic vinegar
6 tbsp extra virgin olive oil
1 tsp dijon mustard
1 clove of garlic
½ c fresh herbs(Italian flat leaf parsley & basil)
½ tsp honey
salt & pepper to taste

I use my mini prep cuisinart for dressings, this is probably one of the best items I have in my kitchen (besides my large cuisinart of course) and its perfect for dressings. If you don’t have one though make sure to finely chop the garlic and herbs before adding. Add the vinegars, Dijon mustard, and honey and mix with wisk or cuisinart. From there I add salt, pepper and garlic, mix again. Next the Extra Virgin Olive Oil (if mixing in a bowl add slowly as you wisk). Next add the fresh herbs. Dressing should be thick in consistency.

Salad:

2 flat bread
1 tsp extra virgin olive oil
½ tsp herbs de provence
1 c chopped tomatoes
½ c chopped kalamata olives
½ c chopped fresh mozzarella
2 tsp capers
5 c mixed greens
salt & pepper to taste

For the flat bread (or your favorite tangible card), first pre heat the oven to 350 degrees. Brush flat bread with olive oil and sprinkle herbs de province, salt, & pepper. Cut into eight pieces, place on baking pan and cook in oven for 9 minutes.

For the salad I like to mix the greens only with dressing. Next I mix in tomatoes, olives, capers, and fresh mozzarella. Place flat bread around and serve.

Wine of the evening (chosen by Zac)

2004 Il Gioiello Barbera

This wonderfully deep purple wine is rich with fruit flavors and is one of the best Barbera wines I have tried. There are aromas of plum and cranberry, with a beautiful fruity finish. The richness of this wine compliments the acidity of the balsamic dressing and is a sexy compliment to this Healthy CHIC salad!