Remember to enter the giveaway for five 18 Rabbits Granola Bars!
**To enter this giveaway, please leave a comment on the post link telling me that 18 Rabbits is something you’d like to try. You must also become a fan of 18 Rabbits on Facebook to enter, and for a bonus entry, follow them on Twitter @18rabbits and leave a separate comment telling me that you did.
You have until Friday to enter, and I’ll announce the winner on Monday morning. Good luck!
Kale Chips:
There are some things in the food world that scare me–tempeh, lentils, and kale are three that come to mind.
On Monday, Kath of Kath Eats Real Food posted a video about how to make kale chips. It looked easy and quick, and I was only missing one ingredient–the kale! Kale reminds me of plants growing in my front yard, and I know that vegetables grow in dirt too, but these really look like I’m taking a bite out of a large leaf.
So I gave it an open-minded try.
Before:
Ingredients:
Kale
salt, pepper, garlic powder
Instructions:
Clean kale very well in water or salad spinner and dry completely. Remove stems. Spray Pam on baking sheet, then lay kale out. Sprinkle with salt, pepper, garlic powder, and Pam again.
Bake on 350* for 12-15 minutes until it makes a tchh tchh sound (watch video for example).
My kale did crisp up in the oven, but the taste was a little chewy along the stalk. Do you eat the stalk? It didn’t cut well on a plate. It was alright. The flavors were great and helpful, but I did feel like I was eating a big leaf. I also tried it for lunch the next day in a wrap, but it was hard to break apart.
After:
I topped it with BBQ sauce and had a small sweet potato and tofu with it. Tofu used to be one of my scary foods, but now I love it. See my recipe page for the best way to cook it. One block lasts three meals for me.
After that dinner, I had this lovely dessert similar to one a few nights ago. This was one fig, few raspberries, and white and semisweet chocolate chips.
What foods are you scared to try?
I do not eat the stalks – they are too bitter for me.
I’ve never had kale may have to try it out. I’m scared of brussel sprouts, turnips ummm…not sure what else.
I just got some figs and plan on making a pizza with it tonight! Hope it turns out good!
After you salad spin the kale, fold it over so the stem is sticking out a bit and cut along the line of the stem for each piece. The stem is pretty bitter and will taste a lot better without it. We make Kale a lot stir fry style with a bit of olive oil and a pinch of kosher salt. We get two bunches because it cooks down to nothing. One more tip: Organic kale is a lot easier to cut the stem off and I think it tastes better.