Monday, November 14, 2011

Kale Chips

Kale seems to be popping up everywhere.  Once a garnish on restaurant dishes, it is now becoming a highlight in dishes in restaurants.  Nutritionally, it is fantastic with various vitamins and minerals.
After seeing kale chips in two different medias, I knew I had to try it.
It is so simple and different it is worth a try!  You will probably want to experiment with various flavors to season them with.

For the basic version you will need kale, olive oil, salt and pepper.  I found a large bunch of kale at our local supercenter grocery area for around $2.00.

 1) Prep the kale by taking it off the hard stem.  The best way to prep the kale is by holding the stem in one hand and rub your other hand up the stem so that you gather the leaves with you as you go up the stem.

2) Wash the leaves in a colander and dry well.

3) Tear into bite sized pieces

4) Place leaves on a cookie sheet.

5) Lightly coat with olive oil, salt and pepper to taste.

6) Bake on 350 for about 10 minutes.

You are wanting to have crisp leaves but not to over cook them so watch them carefully around the 10 minute mark.

The possibilities are endless for adding flavor to your chips.  Some options may include (but definitely not limited too) seasoning salt, Old Bay seasoning and lemon juice. 

Monday, November 7, 2011

2 Ingredient Pumpkin Streusel Coffee Cake

When the sweet (but wanting to be slightly healthy) craving hits, desperation strikes!  This occurred one night when the kids were in bed and I was wanting something with carbs and sugar.  I had recently discovered that you can take a can of pumpkin and mix in a cake mix to make a pumpkin cake.  So, why can't you mix pumpkin with a coffee cake mix and make pumpkin coffee cake?
What a wonderful discovery!!!

It is very easy and the streusel addition can be adjusted to your liking.   I followed the oven temperature and baking instruction from a Martha White streusel coffee cake mix I already had on hand from a coupon deal a while back.

All you need is a coffee cake mix (with or without the streusel) and a standard size can of pumpkin (not the canned pumpkin pie mix).  Combine the two cake mix and pumpkin.  The batter will be thick.  Pour into the appropriate sized pan for your mix and follow the baking instructions.
Since my mix came with the streusel, I followed the instructions on how to add the streusel but I did cut back the amount by at least half.
I found that my mix needed the max amount of baking time suggested but it will also depend on your oven.  Just insert a toothpick to check that it is baked through in the center.