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Archive for the ‘Salad’ Category

Chocolate Kale Chips

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I believe I have blogged about Kale Chips before – which we all LOVE!!. However I have found a new way to eat Kale Chips that adds the benefits of antioxidants from cocoa and taste AMAZING!!

Chocolate Kale Chips

  • bunch of kale chips, washed, deveined and torn into pieces
  • 1 TSP of olive oil
  • 1 tsp of baking cocoa
  • 1/4 tsp or so of salt
  • cinnamon – optional

Preheat oven to 170 or the lowest setting you oven allows. Wash and devein the kale, tear in to smaller pieces. Blot dry with towel, then put in bowl, pour olive oil over it and toss. Making sure to well coat the kale. Please kale on cooking sheet, preferably one with edges on it. The using a small strainer lightly dust cocoa powder and salt over the kale. If so desired lightly shake cinnamon . Toss kale and repeat. Then place in oven for about 10+ hours. I find this works best over night. Also when storing leave in an open bowl. Closing it up cause the kale chips to get soggy.

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Watermelon salad

Today I decided to try something a little adventerous. A few weeks ago on NPR I heard Nigella talk about cool refreshing salads. I finally decided that today we needed something different with dinner. I googled and discovered Nigella recipe and it was TASTEEE. It has watermelon, black olives, red onion, feta cheese, lime juice, parsley, mint and olive oil. Nigella also used black pepper but I omitted it because I forgot that and mint. I marinated it in the fridge for about an hour. Served it with a broast chicken and corn. It was a wonderful melody of flavors. I couldn’t stop from eating it.

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Cucumber Salad

This recipe is from my brother’s first wife – Patter.  This week is the first time I have ever made – I love it and my mom has always made it before.   It works great to take on a picnic. Plus if you have ton’s of cucumbers it’s a great way to use them.

4 large cucmbers sliced thin

1 large onion sliced thin

layer in a large covered bowl salting lightly between layers. Cover with water overnight. Turn to mix brine.  Next day: drain the salt brine. Add 1 C of sugar and 1/2 C of water plus a 1/2 C of vinegar. Refrigerate 1 hour and serve.

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