Category Archives: Snacks

Crispy Kale Chips

Our 6-Week Vegan Challenge

Crispy Kale Chips
Kale Chips

I've never had kale chips.  But these were awesome!  I was cramming these crispy, salty, flakes in my mouth like a mad woman.

And Alyssa loved them so much, she made 2 batches the next night.

Salty Kale Chips
BIG TIP:  1 teaspoon of kosher salt per bunch of kale was WAY too much for me.  See the oiled, crispy salt flakes piled on the kale above?

When Alyssa made her batches, I requested less salt, so she just lightly sprinkled some.  

So much better.   

 

CRISPY KALE CHIPS
Compliments of JennaDish

1 bunch kale, trimmed of center rib, washed and dried, cut into 1-2" pieces
1/4 -1/2 teaspoon kosher salt, or big pinch
2 Tablespoons olive oil

Heat oven to 275o F.

Place cut pieces of kale evenly across a large cookie sheet.  Drizzle oil and sprinkle salt over the kale and toss well to distribute oil and salt evenly over the pieces.

Bake 10 minutes, turn and toss kale, then bake another 10 minutes.

Eat right away or let cool and store in an airtight container.

 

Strawberry Coconut Shake or Healthy Popsicle: A Raw Food Treat

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True to my cookbook form, I bought Ani Phyo's book, Ani's Raw Food Kitchen: Easy Delectable Living Foods Recipes, about a year ago.  And I'm just now making something from it.  

Ani's Raw Food_Strawberry Coconut Shake
I'm starting small.  A shake, of which all ingredients are in my kitchen. No extra shopping required.

The theory behind raw food, is that you are eating food in it's most natural and nutritious form.  Food is not heated more than 104 degrees because the thought is that heat removes nutrients.

Raw_Frozen Strawberry Coconut Shake
The shake tastes great.  And you could opt to freeze it …

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… in a paper cup.

Raw_Strawberry Coconut Popsicle
It holds up pretty well.  Even with laying around a bit. I don't like it when it all falls off the stick. This one doesn't.

Raw Food_Strawberry Coconut Shake Ingredients
The recipe (from Ani Phyo):  2 cups filtered water, 2 Tbsp virgin coconut oil, 1/2 cup raw cashews, 1/2 cup pitted dates, 3 cups strawberries (hulled), 1/2 vanilla bean (I just scraped the bean).

Put all in blender according to your blender directions (mine says put liquid in first).  Blend until smooth. Drink it or freeze in molds.  MAKES 4 TO 6 SERVINGS.

I drank about 8 ounces.  Then there was enough to make 4 popsicles in about 6 to 8 ounce paper cups.

 

Roasted Red Pepper Hummus

 Homemade Roasted Red Pepper Hummus

Dear Alyssa

You made homemade roasted red pepper hummus at my request.  You even roasted your own red

peppers for it.  A first for you on both parts.

This was really nice of you, especially since you immensely dislike hummus and roasted red peppers.

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You even took nice photos of the ingredients along the way.

Chickpeas, tahini, minced garlic.

 

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Fresh squeezed lemon juice.

Steam Roasted Peppers

Roasted red peppers.

 

Homemade Hummus

You even blended it to the right consistency. 

That's not as easy as it looks. 

A little too long and we would have had Hummus soup.  Not long enough and we'd have Chunky chickpea and tahini salsa.  

Good job.

Roasted Red Pepper Hummus
Compliments of JennaDish 

Makes about 1 1/2 cups

2 cloves garlic, minced
15 oz. can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 teaspoon dried basil

In food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil, process until peppers are finely chopped.  Season w salt and pepper.  Transfer hummus to small bowl, cover and chill.

 

Baked Buffalo Wings

These are the hot wings Alyssa made this year on New Year's Day.  Delish.
 

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I got fancy with the empty Frank's RedHot bottle.

Baked Buffalo Wings
Compliments of JennaDish

from Leesah on Allrecipes.com

3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot®)

Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

 

Make Your Own Microwave Popcorn

 Make Your Own Microwave PopcornMake Your Own Microwave Popcorn

 

I didn't know you could make your own microwave popcorn.  I read the recipe in an Ellie Krieger cookbook and was surprised.  Evidently it's not a well-known fact, because the first 4 people I told said they didn't know you could microwave popcorn this way either.

 

 

Microwave Popcorn

In a bowl, toss 1/4 cup popcorn kernels with 1/2 teaspoon canola oil and 1/4 teaspoon salt.

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Put in a paper bag, close the bag and fold the top down a few times.  Place on a microwave safe plate.

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Set microwave for 3 minutes, but stay and listen for the popping to slow to one pop per second, approximately.  Then immediately turn off the oven and remove the plate and bag with pot holders.

This is the bag flipped over – gets oily, hence the need for the plate.  But the oil is better in the bag than on the popcorn.

Remember, this popcorn comes out plain – no butter, and needing more salt.  Just like air-popped.