Kale Chips

Okay, so I tried this expecting it to be hokey.  Instead it’s more like HOLY SMOKES!  Simple, crunchy salty goodness that’s actually good for you.  I did 2 big bunches and the kids devoured them.  One cookie sheet full fell prey to 4 teenage boys in seconds and my daughter who is a sugar junky has declared them her new favorite snack!

Holding the Kale stalk pull off the leaves into what is larger than standard potato chip.  Clean the leaves well, I rinsed mine in a mild vinegar water and then rinsed again under fresh water.  Spin in a salad spinner and then dry them a bit.  You need them VERY dry, mine weren’t near dry enough!  I’m considering next time putting them in a clean pillow case in a cool dryer!  Put them all in a big bowl, drizzle with olive oil and toss to coat. (Maybe 1 Tbsp for 2 big bunches of Kale leaves).  Lay out on a Epicure’s Parchment lined cookie sheet (2 bunches was 3 cookie sheets for me) and give a very light dusting of your favorite Epicure sea salt.  My first were too salty, so the next time I paid attention and it was two grinds per cookie sheet.   Bake in 350 oven for 10-12 mins (I needed 20 since they weren’t dry enough) and when they turn darker and crunchy they are ready to devour!

Kale Chips

Kale Chips

What I started with

What I started with

 

Taco Salad

Make Guacamole according to recipe (I eliminated the sour cream)

  • Cook 1lb ground beef with 6 garlic cloves & a Tbsp of Epicure’s Montreal Steak Spice

Make dressing with some Apple Cider Vinegar, Guac & Poco spice mixes & Olive Oil

Fill Salad Bowl with Romaine, top with chopped cucumber and slivered Red Pepper.  Pour on a splash of dressing, top with cooked beef and dress with dollops of Guacamole.

Taco Salad

Taco Salad

Indonesian Coconut Curry

This was so divine that my son who loves rice was so enamored of the sauce he didn’t complain about having it over Spaghetti Squash!

  • 1 lg onion (I had 1/2 each red and white in the fridge so used those)
  • Coconut or Olive oil, as needed
  • 4 Epicure’s Kaffir Lime Leaves
  • 5 Garlic cloves, crushed
  • 5 slices Ginger root
  • 2 Big handfuls of sliced mushrooms
  • 1/2 a head of broccoli (or green beans or whatever you have)
  • 3 chicken breasts
  • A sprinkling of Epicure’s Indonesian (formerly Nonya)
  • 2 generous pinches of Epicure’s Coriander
  • 6-10 grinds of Epicure’s Cumin
  • 1 can coconut milk
  • A few grinds of Epicure’s Salt and Pepper

Saute onions in oil for 5 mins in Epicure’s Wok, add garlic, lime leaves and ginger.  Cook until very fragrant.  Add veggies, cook a few mins.  Remove all from Wok and set aside.  Toss in chicken, sprinkle with Indonesian and cook through.  Put veggies back into the wok with remaining ingredients, seasoning to taste.  Simmer 5-15 mins.  Remove lime leaves and ginger.

If serving over spaghetti squash, cut squash in half lengthwise, place in pan of shallow water and microwave 8-10mins.

Indonesian Coconut Curry

Indonesian Coconut Curry

Delish Indonesian Curry served on spaghetti squash

Red and white onion simmering with garlic and chunks of ginger

Red and white onion simmering with garlic and chunks of ginger

Everything waiting for the coconut milk

Everything waiting for the coconut milk

Cumin

Cumin

I put the salt from my grinder in a bowl, used the grinder to grind my cumin and then cleaned the grinder by grinding salt in it again.

 

 

 

 

 

Stuffed Zucchini

This is simple, tasty and a great way to disguise Zucchini.  My two kids that hate Zucchini devoured the filling not realizing it was filled with Zucchini.  It was quite funny and a great ‘mom’ moment!

  • 2 lg zucchini
  • 1/2 lb ground beef or turkey
  • 1/2 red onion, diced
  • 1/4 cup Sun Dried Tomato
  • 1 Tbsp Epicure’s Basil
  • 2 Tsp Epicure’s Foccacia
  • 1 tsp Epicure’s Greek Oregano
  • 4 Garlic cloves
  • Splash of Epicure’s Balsamic (optional)
  • A few twists of Epicure’s salt and pepper
  • Olive Oil

Preheat your oven to 375. Cut a thin slice of the top of the zucchinis and scoop out the inside of the squash leaving the shell.  Drizzle the insides with olive oil and bake for 20 minutes.  Chop all zucchini you scooped out plus the top you sliced out.  While the shells are in the oven, start browning your ground meat, when the meat is almost brown, add onion for 5 mins.  Add the remaining ingredients and cook for another 5-10 minutes.  Pull the shells out of the oven and stuff them all as full as possible with the meat mixture.  Put the stuffed zucchinis back into the oven and bake for another 20-30 minutes.

 

Ready to go back into the oven for the last 20mins

Ready to go back into the oven for the last 20mins

 

Shells ready to bake

Shells ready to bake

 

Ready to cook!

Ready to cook!