Saturday, January 31, 2009
Thursday, January 29, 2009
I got the recipe from Katheats.com. I was really generous with the paremsan because I love parmesan. Only thing about these delicious little snacks is that you have to eat them immediately after baking because they get soggy if stored overnight. If you have any ideas on how to keep them crispy, let me know.
1 bunch of of kale
2 tablespoons olive oil
Freshly grated parmesan cheese
Salt and Pepper
Preheat oven to about 375 degrees
Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets.
Sprinkle with Parmesan and salt and peper.
Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.
Monday, January 26, 2009
Wednesday, January 21, 2009
Love me some salad.
Tuesday, January 20, 2009
Sunday, January 18, 2009
On Saturday I took a group of Club kids to the Des Moines Playhouse to see Willy Wonka and the Chocolate Factory. It was hands down the best theatre experience of my life. No joke. It was truly magical to see Willy Wonka come to life like that! I really do LOVE my job.
Big day at the Club tomorrow. It's MLK DAY!!! and we have all sorts of fun stuff planned. I'll post some pics from the festivities. :-) With that, remember to get out and do something tomorrow. Keep the spirit of MLK alive.
Thursday, January 15, 2009
Tuesday, January 13, 2009
White Bean, Kale, and Chorizo Soup:
1/2 pound dried white beans, such as Great Northern, rinsed and picked over - I used two cans of Northern White Beans so I didn't have to soak dried beans
8 1/2 cups chicken stock, (preferably homemade) -I used 5 cups
1 bay leaf, preferably Turkish
Pinch saffron threads - didn't use
2 tablespoons extra-virgin olive oil
3 Spanish chorizo sausages, about 3/4 pound, cut into 1/2-inch dice -- I used organic chicken chorizo to reduce the fat in the recipe--really good!
1 large onion, finely chopped
4 garlic cloves, minced
1 large red bell pepper, finely diced
1 tablespoon sweet paprika
1 small bunch kale, about 3/4 pound, tough stems removed, washed well, and coarsely chopped
Freshly ground black pepper
Sherry vinegar, to taste -didn't use
-Place the beans in a large pot or soup kettle. Pour in 8 cups of the stock and bring to a boil over high heat. Reduce the heat to medium and add the bay leaf and a pinch of salt. Cook, partially covered, stirring often and adjusting the heat to keep it at a slow steady simmer, until the beans are tender, about 2 hours. Remove and discard the bay leaf.
-Soak the saffron in the remaining 1/2 cup chicken stock.
-Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red pepper and the paprika,cumin, and cayenne pepper. Cook for 2 minutes longer, then transfer the contents of the skillet to the bean pot. Stir in the saffron with the soaking liquid, the chorizo, potatoes, and the kale. Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper, stir in the vinegar, and serve hot in warmed soup bowls.
Dinner was enjoyed with a tasy bottle of Warsteiner Dunkel.
Monday, January 12, 2009
I love Muir Glen's Organic Crushed Tomatoes with Basil for the base of my sauce. In my opinion, Muir Glen's tomatoes have the best flavor of all canned tomatoes.
Spaghetti Sauce with Veggies
1 can crushed tomatoes
3 large garlic cloves, chopped
A few good glugs olive oil
1/4 cup chicken broth or water
1 teaspoon cayenne pepper
Your choice of veggies ( I used zuchini, red bell peppers, and green bell peppers)
- Saute garlic in olive oil until light browned. Add tomatoes, chicken broth, cayenne pepper, thyme, and veggies to the pot. Simmer for 20 minutes to 1 hour.
I CANNOT wait for tomorrow night's dinner!
Sunday, January 11, 2009
Let us not forget the nutritional value of these SUPERfoods!
Saturday, January 10, 2009
FIND SOME DELICIOUS KALE RECIPES TO COOK UP IN YOUR KITCHEN:
Tuesday, January 6, 2009
Sunday, January 4, 2009
-Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Serve with plain yogurt.