Jul 14 2011

Kale Chips?


I am determined to eat what we are growing, even if it means kale, kale, and more kale.  I have given bags of the green gems to every visitor, but it continues to proliferate.  We prefer the curly leaf variety, but Roger planted plenty of the flat leaf version.  What we have here is great green elephant ears of kale and few recipes that meet our approval.

Our standard kale preparation is with garlic, olive oil and pan-fried walnuts.  Tonight’s kale recipe was unusual but terrific—Baked Kale Chips.  The recipe was submitted by Lucy DelRey on allrecipes.com. Her comment  about the chips being a good conversation topic is true. They are weird-looking, but delicious http://www.olders.ca/items/generic-viagra-from-canada.html!

One of the feedback comments suggested adding a splash of soy sauce.  Knowing that C.J. would drink soy sauce if it were a beverage, I added that flavoring to entice him.  It worked!

I persuaded C.J. to help with dinner tonight, and he washed and cut the leaves with kitchen scissors.  I can imagine the novelty of kale chips and the ease of preparation would make this a fun cooking project for children. The salty taste and strange “chip” feel guarantees that children will eat their greens.

Aug 8 2009

Outrageous Oatmeal Cookies


Nicole and I have made this recipe 4 times since it was published in the Washington Post in early July.  Everyone raves.  Even though the last time we used partially melted butter, and the cookies looked very much like an alien landscape, they were still delicious.  The dried cranraisins make the difference.  The recipe says it makes 30 cookies.  We’ve never made more than 24 cookies–but Roger eats a lot of dough in the process.

Outrageous Oatmeal Cookies


(Makes about 30 3-inch cookies)

These cookies are adapted from a Starbucks recipe. 



1 ½ cups old-fashioned oats (do not use quick-cooking or instant)

½ cup flour

½ cup dark raisins

½ cup golden raisins

¼ cup dried cranberries (I use Cranraisins—they’re usually in the produce aisle.)

¼ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

6 tablespoons (3/4 stick) unsalted butter, at room temperature

(If you use salted butter, omit the additional salt in recipe.)

½ cup packed dark brown sugar

1 large egg

½ teaspoon ground cinnamon

1 teaspoon vanilla extract




·         Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper. (Using parchment paper does make a significant difference.


·         Combine the oats, flour, ¼ cup of the dark raisins and ¼ cup of the golden raisins, the dried cranberries, baking powder, baking soda and salt in a mixing bowl.


·         Combine the remaining ¼ cup dark raisins and ¼ cup golden raisins (for topping) in a separate bowl.


·         Combine the butter and sugars in the bowl of a stand mixer or hand-held mixer; beat on medium-high speed for about 2 minutes or until light and fluffy.  Add the egg, cinnamon and vanilla extract; beat on medium speed until well incorporated.


·         Reduce the speed t low; gradually add the oats mixture, mixing until just combined.


·         Drop the dough by heaping tablespoonfuls onto the baking sheets, spacing them 2 inches apart.  Place one mounded teaspoon of raisins on top of each portion of dough (flatten the dough slightly to keep the raisins from rolling off).  Bake for 12 to 16 minutes, until the cookies are light golden brown yet still soft.  Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.


NUTRITION/per cookie:


97 calories, 2 g. protein, 16 g. carbohydrates, 3 g. fat, 2 g. saturated fat, 13 mg. cholesterol, 56 mg. sodium, 1 g. dietary fiber, 8 g. sugar.

Aug 3 2009

Plenty (of Local Foods)


Roger and I have started reading Plenty, a book about a couple who attempt to eat locally (within 100 miles) for one year.


Although I am not prepared to give up sugar and coffee, I was inspired to use the vegetables from our garden to create dinner.  We had brown sugar carrots, rosemary baked beets and zuchinni pancakes topped with cheddar cheese.  Surprisingly, the zuchinni pancakes got rave reviews from C.J., who has a severe case of vegetaphobia.    The recipe was simple:  grated zuchinni (well-drained), chopped red onion, egg, and bread crumbs, salt and pepper fried in a little olive oil and topped with cheese.  I think next time I will add some garlic powder and spices to give it even more flavor.

Jul 26 2009

Too Much Zucchini? Never!


At this time of year, the zucchini in our garden are mass-producing under their elephant-sized leaves.  Shirley gave us a recipe that requires a mandolin, a new kitchen accessory to me.  Roger and I found ourselves at the outlet mall comparing five or six different kinds of mandolins so that we can make the perfect julienned zucchini.

Even our picky young adults had extra servings of the recipe.  Mariel Hemingway describes it as a family favorite in the latest issue of AARP.

Zucchini Linguini with Chicken

(featured in AARP July & August 2009)

Serves 4


2 tablespoons coconut or olive oil

2 boneless, skinless chicken breasts, cut into ½-inch pieces

Sea salt

Freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon minced shallot

1 garlic clove, minced

¼ cup fat-free chicken broth, vegetable broth, or water

3 green zucchini, julienned

3 yellow zucchini, julienned

¼ cup julienne fresh basil

2 ½ ounces goat cheese, crumbled


1.      Heat the oil in a large sauté pan over medium heat.  Season the chicken with salt and pepper and sauté until cooked, then transfer to a bowl and set aside.  Drain all but 1 tablespoon of oil from pan.


2.      Add the butter and shallot to the pan and sauté until soft, then add the garlic and sauté until fragrant.  Add the chicken broth and zucchini and sauté for 3 to 4 minutes more, or just until soft.  Remove from heat.


3.      Return the chicken to the pan, add the basil, and stir to combine.  Divide among four plates and top with goat cheese.  Serve immediately.


Nutrients preserving:  261 calories, 25g protein, 7g carbohydrates, 2g fiber, 15g fat (7g saturated fat), 74mg cholesterol, 440mg sodium

Jul 25 2009

Go Fish!


Even though they’ve been open for eight years, I’ve avoided Go Fish! the British Fish and Chips shop in downtown Rehoboth.  After three days of “maybe,” I gave in to Roger’s persuasion and a wonderful meal that ended with English Sticky Toffee Pudding.  Here’s a link to the Food Network recipe.  It’s first on my list of recipes to try when I get home.  http://www.foodnetwork.com/recipes/cooking-live/english-sticky-toffee-pudding-recipe/index.html.

If you’re in Rehoboth, the traditional fish and chips meal is outstanding.  We split an order because I couldn’t bring myself to eat all that fried food; however, when the meal was finished (all too soon), we debated ordering again. . .