GARLIC KALE CHIPS

my healthy quest continues...i've tried kale chips before and love the crunchy, saltiness that is a great substitute for potato chips/fries. i think this could be a super awesome alternative and something that can help get me in the right direction. for some reason, i could not find whole leaves, so i bought the precut salad variation instead and love that they mimic san francisco's, or should i say gilroy's, beloved garlic fries, but with way less than fat and no carbs! this is an extremely easy recipe that is worth the wait. i can't wait to try this with whole leaves...

GARLIC KALE CHIPS
posted on chelsea bakes on october 7, 2011

• 1 large bunch organic kale
• 1 T + 1 t olive oil
• 1 large garlic clove, minced
• 1/2 t coarse sea salt

preheat oven to 275°F. measure out oil in small prep bowl and stir in garlic. set aside to infuse.

tear off leaves from stem of kale. clean and dry.

spread kale onto large baking sheet, keeping them in single layer as much as possible. sprinkle with olive oil and toss with hands, coating the leaves. sprinkle with salt.

bake for 15 mins, then remove and toss again with tongs. return to oven and bake for 15 more mins. turn off oven and leave chips in there while the oven cools to dry them and make them crispy.

store in airtight bag for up to 5 days.

BAKED PUMPKIN STEEL CUT OATS

as i mentioned, i have enjoyed the texture and awesomeness of steel cut oats lately. they have become a staple to my breakfast regimen. so, when i was able to combine my other obsession, pumpkin, i was very intrigued! it's like having pumpkin pie for breakfast and i'm happy to enjoy this fall flavor through the winter months...

BAKED PUMPKIN STEEL CUT OATS
posted on thekitchn.com by faith durand on november 2, 2011

• 2 T unsalted butter, divided
• 1 1/2 c steel cut oats
• 1 c pumpkin puree
• 1/3 c brown sugar
• 1 t cinnamon
• 1 t ginger
• 1/2 t cloves
• 1/4 t nutmeg
• 2 c milk
• 2 1/2 c warm water
• 1 t vanilla
• 1/2 t salt

preheat oven to 375°F. 

in a 3-qt saucepan or dutch oven, heat 1 T of butter over medium-high heat. when the butter foams up, stir in oats and fry them, stirring frequently, for about 3 mins or until they smell toasted.

push oats against side of pan and drop second tablespoon of butter in the cleared center of pan. dump in pumpkin puree. fry it in the butter, only stirring after a minute. stir in sugar and spices. fry for another 3-4 mins until the color darkens and the raw smell disappears.

pour in milk and whisk everything together. whisk in water, vanilla, & salt. put a lid on the pan and into the oven. bake for 35 mins. remove lid and stir.

enjoy with cream or milk and maple syrup.

my yummy tip: if you don't have a pot that is oven-safe, you can transfer the mixture into a baking pan and cover tightly with foil.

OVERNIGHT STEEL CUT OATS

i really like the consistency of steel cut oats and all the nutrition that it comes with. the preparation, however, is tasking and i'd love to say that it's a labor of love that's worth it in the end, but i just don't have the time in the morning. so, when i found a recipe on thekitchn.com, i couldn't resist trying it. it has been very successful and the steel cut oats taste like i made them that morning, even if it's been a few days in the fridge.

OVERNIGHT STEEL CUT OATS
posted on thekitchn.com by faith durand on april 7, 2011

• 1 2/3 c steel cut oats
• 4 c water
• large pinch of salt

bring oats, water, & salt to a boil. simmer for 3 minutes, then turn off heat.

ladle oats & water into pint-sized mason jars. cover the jars tightly with their caps & rings. leave on the counter overnight.

the next morning put all but one jar into the fridge. stir the oatmeal in the jar and heat in the microwave for 2-3 mins. add in your favorite mix-ins (such as brown sugar, almonds, etc).