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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 possibl...

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 but...

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 a...

i enjoy all types of dips...i think it's due to my oral-fixation and the motion of bringing a small bite to my mouth. the first time i had a spinach-artichoke dip was at tgi fridays and had to find a recipe that replicated it. i've made this artichoke & spinach dip many times and it has become a tried & true recipe that is always a crowd-pleaser. i actually found a recipe that turns it into a mac & cheese version, which sounds amazing! i'll have to try it out and repost. anyway, we were headed to my father-in-law's for a night of football. i love bringing treats over and felt this was fit for the occasion. it has nice chunks of artichoke and a great creamy consistency from the alfredo sauce. you can serve this with anything, but i like the presentation in a bread bowl. ARTICHOKE & SPINACH DIP RESTAURANT STYLE posted on allrecipes.com by terrad 4 cloves garlic 1 10 oz package frozen chopped spinach, thawed & drained 1 14 oz can artichoke h...

happy halloween! i know i've already provided a stuffed pepper recipe, but i think i found one that is even more amazing! last year i made fun jack-o-lantern stuffed peppers that were super spicy, but i loved the idea for halloween. so, i really wanted to share this sweet little treat for your future halloween festivities. any stuffed bell pepper recipe will do, but i am really in love with the one i found tonight. not only is it super healthy, but anyone would enjoy its simplicity. also, these are supposed to be grilled, but i ended using my gas stove to char and soften the bell pepper. also, i would've chosen yellow or orange peppers, but there weren't any...maybe there were more people who had the bright idea to make these pumpkin-lookalike treats for halloween. GRILLED STUFFED JACK-O-LANTERN PEPPERS posted on shabbotts habits on june 29, 2011 4-5 large bell peppers, 1 large white onion 3 cloves of garlic, minced 1 T olive oil 16-20 ground turkey (or any ot...

in the coming weeks leading up to my birthday, i started thinking about where i wanted to celebrate. the past two years have been milestones and were welcomed with epic celebrations with friends and family (25th was my quarter-life crisis party & 26th was my lucky, golden birthday). this year felt like it should be mellow and intimate, especially since my birthday fell on a monday. so, i thought a culinary experience was the way to go. i have heard some good things about the morimoto restaurants and have enjoyed his geniusness on iron chef ( japan & america ), so i thought i'd spend the evening experiencing food according to chef morimoto! i got a tip from a friend that one of us should order the omakase (tasting menu) and the other order other things off the menu so we can try many different things. i can tell you that compared to my experience at cyrus (a two michelin star restaurant), the morimoto experience is much more casual and not as rehearsed, but that doesn...

the first time i had bestilla was at a moroccan restaurant in san francisco, el mansour , which was served family-style. think along came polly -esque, minus the heat and profusely sweating ben stiller. great image to start a recipe entry, right? anyway, this dish is a meal in itself. the middle eastern-spiced chicken is wrapped in flaky phyllo dough and topped with powdered sugar, making it sweet & savory. i will say that this dish is tasking...this is the first time i used phyllo dough and it is incredibly fragile, but so worth it! i think this is one that will be made for special occasions only. BESTILLA published in the food of morocco: a journey for food lovers by tess mallos (pg 189) 150 g (5 1/2 oz) smen, ghee, or butter 1.5 kg (3 lbs 5 oz) chicken, quartered or 3 x 500 g (1 lb 2 oz) squab pigeon, halved 2 large red onion, finely chopped 3 garlic cloves, crushed 1 cinnamon stick 1 t ground ginger 1 1/2 t ground cumin 1/4 t cayenne pepper 1/2 t ground...