…and she can cook!
We’re not only fantastic, we also cook dinner!
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Kale Chips
I love Kale! When your craving something salty, this is the recipe for you. I’ve also been known to add a little cayenne pepper; it’s a great addition.
Ingredients
One bunch of Kale
~1 Tbs olive oil
Kosher salt to taste
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
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Why buy apple sauce when it’s SO simple to make your own (and it makes your house smell wonderful)! Depending on how many apples you’d like to use, you’ll have to adjust the recipe. I like adding a little fresh squeezed orange juice, using a little less sugar, and a little more cinnamon. Just remember, you can always add more of anything, but you can’t take it back out once you’ve added it. Here’s a good starting point:
INGREDIENTS
4 apples , peeled, cored and chopped
3/4 cup water
1/4 cup sugar
1/2 teaspoon cinnamon
4 apples , peeled, cored and chopped
3/4 cup water
1/4 cup sugar
1/2 teaspoon cinnamon
DIRECTIONS
In a saucepan, combine apples, water, sugar, and cinnamon.
Cover, and cook over medium heat for 20 to 30 minutes, or until apples are soft.
Cover, and cook over medium heat for 20 to 30 minutes, or until apples are soft.
Allow to cool, then mash with a fork or potato masher.
It will be very difficult to mess up this recipe. If you add too much water, just cook it longer. If it’s not sweet enough, add more sugar. If you’ve added too much sugar, just add more apples and it cook it longer (I’ve also heard that you can add lemon juice to balance out the flavors).
There is this soup that we love from Olive Garden called Zuppa Toscana. The recipe below (found on A Feathered Nest ) is not just as good as OG’s, it’s so much better! It’s great with some crusty bread and an amber ale (or drink of your choice).
2 T olive oil
1 onion, diced
4 cloves garlic, minced
1/4 -1/2 t. crushed red-pepper flakes (depends on how spicy you like it…I add extra)
5-7 large potatoes cut into small, 1/2 inch chunks (I used red potatoes)
1/4 c. fresh chopped Italian parsley
6 c. chicken broth (6 c. water + 3 Tbs. chicken base)
1 bunch kale, stemmed and shredded (about 3-4 c. shredded)
1.5 – 2 lbs. Italian sausage, casings removed (I usually use only 1lb and it’s still PLENTY)
1/3 c. heavy cream (optional, but wonderful!)
Directions:
In a large pot, heat oil over medium. Add onion and cook until soft. Add garlic and red pepper flakes; cook until fragrant. Add the potatoes, parsley and broth and bring to a boil. Reduce heat. Simmer until the potatoes are tender, 10-15 minutes.
Meanwhile, brown sausage until it’s no longer pink. Set aside.
In a blender, or with an imersion blender, puree half the soup. Be careful not to burn yourself (speaking from experience). Return to the pot and add kale and sausage. Simmer until the kale is wilted about 10-15 minutes. Add heavy cream if you’d like. Salt & pepper as needed.
Makes about 8-10 generous servings.
Amy Strecker
Annie Boehnke
corrieruth
alison83
