In keeping with the theme of my last post, I’m sharing this tasty little snack I made for a second time yesterday. I love that the kale gets crispy like potato chips, yet are so much healthier. There are numerous things you can add to them… lemon juice, paprika, parmesan cheese, red pepper flakes, garlic, etc., so go ahead and experiment!
1 bunch (about 6 oz.) kale
1 tbsp. olive oil
1 tsp. apple cider vinegar
Salt and pepper, to taste
Preheat oven to 300°F.
Rinse and dry the kale, then remove the stems and tough center ribs.
Cut into large pieces, toss with olive oil and apple cider vinegar in a bowl then sprinkle with salt and pepper.
Arrange leaves in a single layer on a large baking sheet (I lined mine with parchment paper for easier clean up).
Bake for approximately 15 minutes, or until crisp.
This post might be elementary to a lot of you, but there was a time when I wasn’t entirely sure how to make a baked potato to achieve the results I wanted (crispy skins). I love a good baked potato, and while my favorite is a twice baked all loaded up with cheese, bacon, chives and sour cream, I rarely eat it that way merely because of all the calories. But, I will indulge from time to time. So, normally, I just add a little butter, salt & pepper. Listed below are three ways to make them.
Regardless of which method you choose, it’s essential to remember to wash the potatoes and prick them many times with a fork. If you forget, you may have a little explosion in your oven or microwave.
Oven-Baked Potatoes: Pre-heat the oven to 425°F. Rub the potatoes with olive oil, sprinkle them with salt and pepper, and prick them with the tines of a fork. Lay them directly on the oven rack or place them on a baking sheet, and cook for 45-60 minutes, until their skin is crispy and sticking one with a fork meets no resistance. End Result – crispy potato skins.
Potatoes Wrapped in Foil: Follow the same directions as for oven-roasted potatoes, but wrap the potatoes in foil before cooking. End Result – a softer skin and the potatoes stay warm in their foil if you’re not eating right away.
Microwaved Potatoes: Follow the same direction as for oven-roasted potatoes, but place all the potatoes on a microwave-safe dish and microwave at full power for five minutes. Turn them over and microwave for another 3-5 minutes. If still hard in the middle, microwave in additional 1-minute bursts until cooked through. End Result – super-fast cooking time with soft skins.
A fresh fruit salsa is a lovely accompaniment to grilled fish in the summer; try it also with striped bass or arctic char. The season’s juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavor. Leave the peaches unpeeled for more color and texture.
1 1/3 cups chopped red bell pepper (about 1 large)
1/2 cup thinly slice green onions
1/2 cup chopped fresh arugula
1/3 cup fresh lemon juice (about 2 lemons)
2 tbsp chopped fresh oregano
1/4 tsp salt
1 habanero pepper, seeded and minced
1 garlic clove, minced
2 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp paprika
2 garlic cloves, minced
6 (6 oz) skinless halibut filets
1/2 tsp salt
1/2 tsp freshly ground black pepper
To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
Prepare grill to medium-high heat.
To prepare fish, combine 2 tbsp juice, oil, paprika and 2 minced garlic cloves in a large shallow glass baking dish, stirring with a whisk, Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 tsp salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each or until desired degree of doneness.
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