I happen to love kale – cooked, raw, roasted, you name it. But even better, my kids like it, especially when it’s served up as kale chips. Why is this a survival tip? Because if on those busy days, when you’re putting some crappy, less-than-healthy food on the table out of necessity because you are a) late; b) on your way to a baseball practice; c) desperate; or d) all of the above, you can assure yourself that you’ve served one food with some redeeming qualities.
And they’re easy. Here’s the recipe.
Preheat your oven to 220 degrees.
Wash and pat dry one bunch of kale. Any kind will do, but I like to use the Lacinato (or Dino) kale because the curly kale can be a little like choking down a hairball if it gets too crispy.
Slice lengthwise to remove the stems, then slice across so you get pieces that are roughly chip-sized.
Toss them in olive oil – I usually find that somewhere between 1 and 2 TBSP of olive oil will work depending on how large the head of kale is.
Spread them out on a cookie sheet – you may need two. If you can keep them to one layer, they cook faster.
Sprinkle on a little sea salt.
Put them in the oven for 25 minutes, then check them to see if they’re crispy. The water content of kale seems to vary a lot, and I often have to put them in for another 10 minutes or so. If I want them crispier after that, I just turn the oven off and let them sit in there as it cools.
That’s it. Then you serve them up. And just for the record, it’s not just my kids who seem to like them – I even get requests for “those green things” from the friends who visit!
We’re still experiencing some mighty cold mornings around here. Today it’s a cool 3 below, cold for March. We should be well on our way to spring by now, don’t you think?
On these blustery days, I take my solace in a steaming bowl of oatmeal. I’m partial to hot cereals and grains of all kinds, but my favorite is still reliable, old oatmeal.
I happen to think it’s the world’s most versatile food. It is the little black sweater of breakfast foods. You can dress it up in all kinds of ways.
To prove my point, I thought I’d share 50 ways to eat oatmeal. The list could darn near get you through a whole Minnesota winter! If these combinations aren’t sweet enough for you, just add a little maple syrup.
Walnuts and homemade strawberry jam
Strawberry jam and flax seed
Strawberries, butter, and maple syrup
Almonds, shredded coconut, and pineapple
Pineapple, almonds, and banana
Banana, walnuts, and maple syrup
Bananas, diced apples, and walnuts
Diced apples and sugared (or spiced) pecans
Diced apples and brown sugar
Diced apples and chia seed
Diced apples and pomegranate seeds
Sunflower seeds, bananas and maple syrup
Pineapple, coconut milk, and almonds
Pineapple and blueberries
Blueberries and maple syrup
Blueberries, raspberries, and fresh cherries
Fresh cherries and walnuts
Fresh cherries and a little cream cheese
Flax seed, raspberries, and maple syrup
Blackberries, raspberries, and maple syrup
Almonds, pomegranate seeds and maple syrup
Pecans, cinnamon and brown sugar
Pecans and sliced peaches
Pecans and diced apples
Sliced peaches and brown sugar
Sliced peaches and sliced cherries
Walnuts and flax milk
Trail mix and flax milk
Cocoa powder, walnuts, and maple syrup
Cocoa powder, coconut milk, and almonds
Raisins, walnuts, and maple syrup
Dried cherries, walnuts, and maple syrup
Dried cherries and raisins
Pomegranate seeds and mango slices
Sliced pear and a few crumbles of gorgonzola
Sliced pear and walnuts
Diced, dried mango, dried cherries and walnuts
Fresh mango slices, shredded coconut, and maple syrup
Fresh mango slices and almond milk
Crumbled bacon and maple syrup
Crumbled bacon and chopped dates
Blueberries, pecans, and flax seed
Butter and brown sugar
Fig preserves and pecans
Fig preserves and banana
Diced dried mangos, raisins, and chopped walnuts
Peanuts and a spoonful of blackberry jam
Sliced breakfast sausage and maple syrup
Sliced breakfast sausage and diced, red pepper
…and of course, milk, raisins, and brown sugar – the old standard
I don’t think I doubled up any of these, but I’m sure I missed someone’s favorite combination. Anyway, these should get you started on the road to oatmeal nirvana.