I love kale. Normally I use it finely chopped in a salad or sautéed with garlic and onions, or thrown into a soup. All good! But, freshly made kale chips. OMG! What an awesome way to get your greens. And so easy!
Tag: food memories
Once upon a time, Brussels sprouts were hard to find at the grocer’s but not anymore because this little brassica (think broccoli and cabbage) has been tagged for potent, anti-cancer properties.
I combined my pot roast technique with Cooking Light’s basic seasoning ingredients for the cannellini beans, added kale to give it a Tuscan flare and, I must admit, I did a dang good job creating a tasty, hearty dish.
I have a little array of potted herbs nestled near my patio door – chives, two kinds of basil, parsley, oregano, thyme and mint … oh, and catnip for my darling kitties to wig out on – so last night I decided to highlight most of them in a nice big salad
I did it! I concocted a stuffing recipe to accompany beef … quite good and certainly worth making again with a few, flavor tweaks.
For some reason, I have accumulated several boxes of Mrs. Cubbison’s stuffing mix in my pantry … This is when being able to cook creatively out of one’s cupboards comes in handy – with that much stuffing to use, it’s important to be able to change up the flavors a bit.
We used these pickles as a side with sandwiches, skewered them instead of olives for our martinis, and put heaping bowls of them out as appetizers and condiments with meals.
This is one of my “booke” dishes because you add, substitute whatever you want, as long as the nutritional value is high. Otherwise, you are leaving the “super food” category for a regular ol’ salad.
Reasons why I fell off the blogger’s map, along with some great restaurant recommendations.
Plynn Gutman 