Accentuate the Positive! - A POP (Part of the Process) Moment video post
August 28, 2013
MOMs Handy Cooking Hacks
April 20, 2015
Deeply Flavored Kale Chips
April 9, 2014
Kale chips are all the range and since all of my greens that had over-Wintered started bolting a week ago, getting ready to go to seed, I decided to use the baby leaves that were currently available and utterly adorable. I even used some Brussels sprout leaves that were small, tender and tinged with purple via my purple (I know!) Brussels plant. All together I ended up with about 12 cups of small, tender leaves that I didn't even have to cut into pieces. But to make this recipe a bit easier I cut the mixture and sprinkle ingredients in half for a smaller batch. I have to say, after the leaves were all coated it took a lot of will power not to just sit down with a fork and make a meal of them right then and there..so having said that, feel free to make this as a stand alone salad or side dish. Especially if you have to travel with this dish because the kale will stand up well for a while once coated.
Now the sprinkle is a bit of an option but it does add flavor and lovely eye-appeal. But if all you have is one kind of sesame seed and salt, it's good to use that. I keep ground regular and toasted coriander and cumin seeds on hand at all times. The difference in taste with the toasted is really lovely and perfect for dishes that don't require additional cooking.
Dehydrator or oven? Well, I actually did both using a simple dehydrator and the temperature recommendation from a Food Network recipe or the oven batch. But at 275 degs my oven batch tasted dead and scorched, plus they looked pretty bad too. Yes, a lower temp would have helped but the dehydrated batch was still so fresh tasting and vibrant in color the next day, it's hard to image wanting to use the oven again.
Deeply Flavored Kale Chips:
2 bunches of fresh kale
2 tablespoons melted coconut oil (helps make a nice, thick coating)
1 tablespoon olive oil
1 clove of garlic
1 1/2 tablespoons miso (red, blonde of brown)
1/8 cup tahini paste ( If you don't have tahini, very finely ground sesame seeds will do
2 teaspoons rice wine vinegar
2 teaspoons soy sauce or fish sauce
1/4 cup water
2 teaspoons tomato powder (*Frontier makes a lovely one if you don't make your own)
1 tablespoon dried basil
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
3 tablespoons white sesame seeds, whole and lightly toasted
3 tablespoons black sesame seeds, whole and lightly toasted
1 tablespoon coriander, ground and lightly toasted
1 tablespoon coarse sea salt (omit if you're watching your sodium intake)
2 teaspoons basil seeds, whole
2 teaspoons nigella seeds, whole
Wash and dry your kale leaves.
If very large cut into 2-3 inch pieces (I like to leave the ribs intact but they can be removed)
Combine all of your other ingredients, except for the Sprinkle in a food processor and blend into a fairly thick paste (these are not overly oily, but if you want to add more oil, feel free).
In a large bowl combine the past with your kale, adding dollops of paste as you mix so no one section of the leaves gets too saturated. This is a thick mixture so really get in there and rub the leaves together as you mix to help distribute the paste. This is the run part so have the kids help if you can. You may want to wear latex gloves during this part to keep your hands clean..or not.
As evenly as you can, add half of the sprinkle mixture, and mix the leaves up again.
Once the leaves are well coated, lay them on your dehydrator trays in a single layer, adding a little Sprinkle mixture on top when you have them all spread out and ready to dry.
Dehydrate for at least 6 hours or leave overnight at 105 degrees.
Once the leaves are completely dry and crisp, eat some right away and store the rest in air-tight containers for 1-2 weeks (if they you can keep from eating them all for that long).
Use almond, sunflower, pecan or walnut butter/flour in place of tahini