Wednesday, August 22, 2012

Time to recuperate from a great event!

After a good evening of Art in the Garden...we are home recuperating today.  Little G man seems to have picked up an infection that is resisting antibiotics and eye drops.  He got plain worn out selling his lemonade and vegetables last night to a great turnout.  Hoping that everyone had a great time, and ate alll of our goodies mostly from our own gardens, rhubarb punch was  ahit again.

Here is the recipe for the Kale chips (modified based on our own tastes

Cheesy Kale Chips

large bunch of fresh kale
1 cups walnut pieces
1 half cup shredded cheddar chees
1 tsp mustard
one third cusp water

Tear kale leaves into bite sized pieces. Wash and dry thoroughly.

In a food processor, comine walnuts, cheddar, mustard and water and pulse into a lapaste.  Transfer paste to a large mxing bowl and add kale leaves, tossing to coat evenly.  Remove large clumps from leaves or spread out on leaves.  On parmchment lined baking sheets, place a single layer of kale leaves without having them touch, as they need to dry to be chip like.

Bake on the centr eoven rack for 15-20 minutes at 350 or until crisp. Do not let them brown or they geet bitter.  They will keep crispy in an air tight container for one week.

Enjoy! Kale is one of the super foods, high in everything good for our bodies.

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