The best kale chips in the world.
Kale chips. You either love them, or hate them. Like with most of my food, I am fickle about kale chips. Spending close to $10 for 3 leaves of kale coated in a mild-tasting vegan concoction doesn’t have me jumping up and down the isles in the grocery store for joy. This recipe, on the other hand, has me (and my family, and friends and their toddlers) doing backflips.
These cheezy kale chips will change your world. They are hands down, by far, my absolute favorite discovery from my vegan/raw days. Bursting with intense flavor, these chips kick all other chips’ asses. I’m not kidding–even kale/veggie haters gobble these suckers down like they are going out of style.
Whether you are trying to incorporate more greens and nutrients into your daily life, attempting to replace junk food with a healthier but phenomenal tasting alternative, or looking for a nutritional powerhouse of a snack for a toddler, I urge you to try the recipe below. You will not be disappointed.
Did I mention they are also great for your milk supply?
Alice’s brownies made with three different unsweetened cocoa powders. From left to right: natural, dutch, and onyx.
This week my food obsession was with brownies. I’ve always had a hard time finding a truly great brownie recipe. Most are too cakey or dry–even the ones that promise dense chewy goodness–for my taste.
When looking up the best brownie recipe, Alice Merdich’s recipe always pops up. Here’s the kicker – I haven’t found directions on any site to be clear enough to create these great brownies on the first attempt. So, I did what I had to and baked up four different batches this week, making slight alterations with each new batch.
Warning: Your house will smell incredible when making this dish.
I came across this recipe years ago when I was searching for vegan meals that didn’t suck, and even though we now eat meat it’s been a fall and winter staple ever since. Although it takes about 45 minutes to cook, the prep time is short–especially if you buy the butternut squash peeled and cubed–and clean up is quick. Leftovers taste even better as the flavors have time to meld. It’s definitely a winner in my book. It also happens to be vegan and gluten-free, so is a fabulous dish to put together for mixed diner company.
To make future Tracy’s life easier, I like to fill up two or three small bell jars with the stew and freeze them. That way, Faye has a healthy meal when I don’t have any time or groceries in the house. Continue reading
Today, as I was chatting on the phone with my mom while putting these potatoes together for ‘lunch,’ she informed me that it was ten to five at night. Exactly how much time did I spend hanging out reading stories and singing with Faye? Do babies have special Jedi-like powers? Are they in possession of a Dr. Who memory worm?
On the plus side, I like these potatoes. I like them a lot. They taste good, are easy to put together, have a giant serving of green veggies, and I’m not left with a disaster area in my kitchen afterwards.
On an even happier note, Faye has started showing immense interest in food this past month. Every time I put something in my mouth, she imitates chewing which is ridiculously adorable. These stuffed baked potatoes were no exception and she chewed intensely on air while staring at Marcus and I as we shoveled forkful upon forkful of tasty cheesy goodness down our gullets. I felt it only fair to give her a taste and she made good work of sucking the juices off a broccoli stem. I guess the kid has good taste.
It’s a little past midnight and I kid you not, we literally just finished eating dinner 10 minutes ago. Mind you, I started prepping for this dish two days ago. Don’t freak out, this dish does not take 48 hours to make. You just need a child that is willing to sleep without your lips kissing the top of her head the entire time her eyes are closed.
Aside from a little bit of super simple prep work, this dish takes only moments to put together. It tastes great warm, room temperature, or cold, so if your dog wants to go out the moment your kid decides to go nuts, don’t worry about the dish losing any of its lovely flavor or texture. It will still be there when you finally find that moment to eat.
Faye is teething and we’re all suffering. The poor thing is exhausted, but can’t sleep. Hungry, but can’t eat. All she wants is to be held and to chew on cold items. Forget trying to put her down after she’s finally drifted to sleep; your arms are her new mattress.
Dealing with teething means that meals happened about 3 hours after the moment we realized we are starving. Tonight, it also meant that I would have to make do with what was in our cabinets and fridge for dinner. This is where this old favorite standby of mine usually pops into the forefront of my mind. With a few staple pantry ingredients and 15 minutes, we had dinner–a cheesy, delicious, easy to eat with one hand while-trying-to-calm-a-fussy-baby-with-the-other dinner–and enough leftovers for tomorrow.
Cauliflower: broccoli’s unloved albino cousin
I rarely come across a recipe that I don’t believe needs doctoring. This is one of those recipes.
Yotam Ottolenghi is one of the most imaginative chefs when it comes to preparing vegetables. His combinations are ones I would never have thought to try, and I love him for that.
This dish is incredibly vibrant in both color and flavor. It takes 45 minutes to bake, but less than 10 mere minutes of prep time.