Tuesday, January 24, 2012

Kale Chips

I’ve always liked greens, and made them the “usual” way, slow cooked with broth, red pepper flake, garlic, and bacon / ham.

However, once I got started on green smoothies, it was clear to see greens could be used in a lot more ways than the way I’ve been making them. 

Another way is by simply baking them into chips!  Kale seems to work the best for this.  Simply clean the greens, drizzle with olive oil, sprinkle with salt and pepper, and bake until crisp.  Eat and enjoy while consuming minimal calories!  Don’t get me wrong, it’s not like eating buttery movie popcorn, but the salty almost nutty flavor and crisp bite of the kale can definitely take the edge off salty cravings!



Sunday, January 22, 2012

Potato Leftovers

I always seem to have leftover potatoes, and I have to admit that I’m not the best when it comes to using leftovers.  However, potatoes are a pretty easy one – even for me!

Some of my go-to options are making hash, using the potatoes to top a casserole like shepherd’s pie, or making potato pancakes.

This weekend, I had breakfast for dinner with a potato pancake, poached egg, and small side of pureed squash.  Add a piece of toast to soak up any yolky goodness, and I’m a happy camper!


Monday, January 2, 2012

In need of green- shepherd’s pie



There’s nothing better on a cold snowy day than good old shepherd’s pie.  My heritage is both Italian and Irish, but this Irish dish is not one that I had much at all growing up. 

I love to make my beef stew part in a heavy cast iron pot, sautéed onions and garlic alongside carrots in the medley of beef, broth, and herbs.  The one veggie I was missing is peas.  What’s a shepherd’s pie without a little green?  Since I was out of peas, but in need of green, I folded in some spinach to my mashed potatoes and baked to perfection.  Sorry – no photos of the baked pie.  It looked and smelled so good that I dug right in and forgot to take the final picture!  You know that means it was tasty!