Monthly Archives: June 2013

  • Kale Chips

Kale Chips

Posted on June 26, 2013

I got a big beautiful bunch of green curly kale from my CSA this week and I knew right away that I would use it for making my super simple Kale Chip recipe.

I must admit when I first heard of Kale Chips I was a bit skeptical. Sounded like hippie food to me. No way these things were going to be tastier and more addicting than potato chips. But I was wrong. It happens sometimes. Some lady at a farm stand in Palo Alto, California convinced me to taste one back in like 2010 and I was hooked. And I’ve been making and enjoying kale chips at home every since.

Kale chips are incredible. You won’t believe how much kale you can eat when its in this form. Light, crispy, salty AND way better for you then potato chips or crackers. Kale chips will definitely satisfy your snack food cravings. I sat on the couch and ate the entire bunch while watching a re-run of Grey’s Anatomy. And I didn’t feel guilty about either of those things! So grab a bowl and get snacking!

Cheers,

Liz

Kale Chips

Kale Chips

Ingredients

  • 1 big bunch of kale
  • 2 tablespoons extra-virgin olive oil
  • 2 tsp. balsamic vinegar
  • A few pinches of sea salt

Instructions

  1. Pre-heat your oven to 350 degrees. Get out a large rimmed baking sheet and set it aside.
  2. Remove the thick central stems from the kale and discard. Tear or cut the leaves into large pieces (about 3-4 inches each). Wash and dry the kale leaves. You want the leaves to be really dry (a salad spinner works great for this) so they crisp up nicely.
  3. Spread the kale leaves out onto your baking sheet. Drizzle the olive oil and the balsamic vinegar over the leaves. Then using your hands, massage the oil and vinegar into the leaves until they are well coated and they appear shiny. Sprinkle with sea salt. Place in your pre-heated oven and bake for 10 minutes. Remove the pan from the oven and gently stir the kale leaves. Return the kale leaves to your oven for an additional 10-12 minutes, or until the kale leaves are crisp but not burned (they will appear darker in color). Allow them to cool slightly. Kale chips are best when eaten shortly after baking.

Notes

1. You don’t want the leaves to be too crowded on your baking sheet. If they are over-crowded they will steam and soften instead of crisping up. So depending on how large your bunch of kale is, you may need to get out a second rimmed baking sheet to give them enough space.

https://www.floatingkitchen.net/kale-chips/
  • Chocolate and Cardamom-Orange Ice Cream Sandwiches
  • Chocolate and Cardamom-Orange Ice Cream Sandwiches

Chocolate and Cardamom-Orange Ice Cream Sandwiches

Posted on June 24, 2013
Category:

When you come to my house, you can expect to find ice cream sandwiches in my freezer. They are kind of my thing. And I like to be well stocked at all times. You know, in case of an emergency.

I’ve probably made about 9, 357 ice cream sandwiches in my day, and the most important rule I’ve learned is that is you HAVE to use homemade cookies. Seriously, don’t even try using store bought cookies. It’s no good. You’ll be disappointed. And nothing is sadder than a bad ice cream sandwich.

But I do think you are allowed to take a shortcut with the ice cream filling. Sure, it’s great to make your own ice cream. I do it all the time. But somedays there just aren’t enough hours in the day. And that’s when this little trick comes in handy. I take a pint of vanilla ice cream and infuse it with some ground cardamom and orange zest to take is from something plain to something really unique. Minimal effort required.

I used my Soft Chocolate Sugar Cookies for these sandwiches and you can find the recipe here.

Cheers,

Liz

Chocolate and Cardamom-Orange Ice Cream Sandwiches

Serves 4

Chocolate and Cardamom-Orange Ice Cream Sandwiches

Ingredients

  • 2 tablespoons heavy cream
  • 1 tsp. ground cardamom
  • Zest from 1 orange
  • 1 pint vanilla ice cream
  • 8 Soft Chocolate Sugar Cookies

Instructions

  1. In a small bowl, microwave the heavy cream until it's warm, but not bubbling. Stir in the ground cardamon and the orange zest. Cover and let the mixture steep at room temperature for about 15 minutes.
  2. While the cream is infusing, remove the vanilla ice cream from your freezer and place it at room temperature to soften slightly.
  3. After 15 minutes, strain the cream through a fine mesh sieve into a medium bowl, using a spatula to press out as much of the liquid as possible. Discard the solids. Add the softened ice cream to the bowl and mix to combine the infused cream with the ice cream. Transfer the bowl to your freezer and freeze for about 30-60 minutes (the ice cream doesn't have to be rock hard, but you don't want it to be all drippy either).
  4. Assemble the sandwiches. Place a scoop of ice cream (about 1/2 cup) on the flat side of the cookies. Top with a second cookie. Press down slightly to adhere. Transfer the ice cream sandwiches to your freezer to firm up. Once firm, serve or wrap in aluminum foil for storage.
https://www.floatingkitchen.net/chocolate-and-cardamom-ice-cream-sandwiches/

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