Kale, kale, kale, kale ....

According to the post "7 Reasons Kale Is the New Beef" by Jill Ettinger, kale is more nutritious than other leafy greens and stacks up as an important "futurefood."  (While I didn't see anything in the article to support the idea that kale alone could be substituted directly for beef in our diets, I did learn some interesting facts about kale!)


Which is good news for me.  I just recently discovered kale chips and now I feel really good about eating them!  (I'm not sure what the cooking process does, if anything, to the beneficial aspects of the vegetable.)


How does one make kale chips, you ask?  Lately, I've just been winging it.  But if you want a recipe, have a look at these:

• From Canadian Living: Crunchy kale chips recipe (i.e. how to eat a bucket of kale per day)
• From All Recipes:  Baked Kale Chips and Kale Chips
• From Kath Eats:  Kale Chips

That should get you started.


You're welcome!

Also a cool treat, but not so healthy

Yummy and easy recipe for "Fresh Fruit Ice Cream" over at Parent Hacks.

I'm going to try upping the fruit content and finding a way to reduce the sugar and fat some.

Cool summer treat

and mini-craft for kids!

Taco / burrito seasoning

Inspired by Andrea's post, "Reduced-sodium taco recipe, er, assembly" I went searching for a recipe for taco or burrito meat seasoning. So far, the troops have been pretty happy with this one from Food.com, "Taco Seasoning - Budget Friendly Seasoning for Tacos, Burritos."

Pass the salsa!

Homemade Oreo cookies

I was over at Dirts and Rocks earlier this month and happened upon a recipe for homemade Oreo-style cookies.

I can't wait to try making them! Yum!

Yummy, yum, yum, yum!

Have a visit over at A Peek Inside The Fishbowl for Andrea's recipe for Chocolate Toffee Squares. They're even yummy when they're made nut-free!

Holiday treat round-up

Icebox cookies

I like to make the dough and keep at least one or two rolled dough sticks in the freezer over the holidays. The cookies can easily and quickly be baked should you find yourself hosting unexpected company, or find yourself craving fresh baked cookies!

Spicy Almonds

Holiday Peppermint Bark

Spice drop cookies

A good day to make

Andrea's sugar-free apple raisin muffins.

Fill the muffin cups half-full to bake. Makes 12.

Bonus: the kitchen smells yummy too!

A good day to make

Tomato and corn salsa.

Especially if you have both tomatoes and corn that are fresh from the garden / farmer's market.

Yum!

Easiest cake ever: ice cream sandwich cake

This recipe is based on one by Stephanie Gallagher published at About.com

Materials:

• baking dish approx 7" x 12" x 2" (Any shallower than this and the cake will rise above the edges of the pan.)
  

Ingredients:

• 16 ice cream sandwiches
• approx 200mL chocolate syrup
• approx 200mL Cool Whip, thawed
• approx 2 cups chocolate frozen yogurt (softened in the fridge for an hour or so)
• decorations for cake (sprinkles, icing etc)
  
  

Method:

1. Line bottom of baking dish with ice cream sandwiches (you may need to get creative and cut one up to get complete coverage).
   
   
   
2. Drizzle chocolate sauce on this layer.
   
   
   
3. Add softened frozen yogurt. (Be mindful of the depth of your pan. If you add too much here, the final product may extend over the top of the pan.)
   
   
   
4. Cover with a layer of ice cream sandwiches. (Cut as required for complete coverage.)
   
   
   
   
   
5. Top with whipped topping.
   
   
   
   
   
6. Freeze, uncovered for 2 hours.
   
   
7. Cover with foil and freeze at least another hour. (I left it in the freezer overnight.)
   
   
8. Decorate as desire. (Should you want to decorate it well ahead of when you're going to serve it, you may wish to take a small amount of the whipped topping and put some of your decorations on it and leave it in the freezer to see if the colours will run into the whipped topping.)
   

Makes 16 servings.


Notes:

• The sandwich wafers were a little dry in the final product. The more you let the ice cream melt while making it, the less dry the wafers will be.
• Alternately, putting cool whip between the layers may help to soften the wafers.
• Of course, after being served the ice cream does melt and the wafers don't stay dry for long!

[Cross-posted at please remember these.]

Lemon meringue kisses

Do you love lemon meringue pie? Then you'll love these cookies!

Recipe posted here.

Whole wheat blueberry pancakes

Some time ago, I promised Andrea (from the fishbowl) that I'd post the whole wheat pancake recipe we make. Better late than never, eh?

Modified from "Andre's Whole Wheat Pancake Recipe" originally found at 24hourfitness.com (but I can't find it online at this time).

Ingredients:

• 1 cup whole wheat flour
• 1 cup skim milk
• 1 whole egg
• 1/8 cup applesauce
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup frozen wild blueberries
  

Method:

• combine all ingredients (except blueberries) and mix well
• cover a large, nonstick frying pan with a thin layer of your favourite cooking oil
• heat frying pan over medium low heat until hot
• add frozen blueberries to batter and mix (If you add the blueberries earlier than this, the batter turns all blue!)
  
• pour batter on frying pan 5ml to 15ml at a time (1tsp - 1 tbsp), ensuring edges don't touch (You can make them larger ... 1/3 cup at a time. We like small "toonie" sized pancakes -- no cutting involved!)
  
  
  
  
• cook until golden brown and bubbles appear on top of the pancakes
• flip and continue cooking until other side is golden
  
  
  
  

Makes 3-4 servings of 2 (1/3 cup batter) pancakes.

[Cross-posted at please remember these.]

Rosettes (Wagon wheels)

Mmmmmmmm.....

Equipment:

• Rosette iron
• candy thermometer
• wide and shallow dish for holidng batter
  
• paper towel (for cooked rosettes)
  

Ingredients:

• 1 1/2 lb of shortening for frying to 365 degrees F
  (I substitute with 3"-4" of canola oil)
  
• 1 cup all purpose flour
• 1 cup milk
• 1/2 teaspoon salt
• 1-3 teaspoons sugar
• 1 egg
  
• 1/4 teaspoon vanilla (optional) or a drop of almond flavouring (optional)
• optional: icing sugar for dusting finished product
  

Method:

• Beat egg slightly
• Add sugar and salt.
  
• Add milk.
• Add flour slowly, blending until smooth.
  
• Optional: add vanilla or almond flavouring.
  
  
• Heat shortening or about 3"-4" oil to 365 F (keep temperature constant -- measure with candy thermometer)
• Heat Rosette iron in the oil for about 45 seconds.
  
• Take the iron out of the oil and allow to cool for 1-2 seconds.
• Dip the still hot iron into the batter. (No NOT let batter come over the top or the rosette will not come off of the iron easily!)
• Immerse the batter coated iron into the hot oil and fry for 20 - 30 seconds, until light brown.
  (If the batter drops off into the oil, flip it over with tongs, to cook both sides evenly.)
  
• Slip rosette off the iron and onto a paper towel. (You may need to use a wooden spoon to help the rosette off with a gentle push or tap.)
  
• Allow to cool.
• Optional: dust with icing sugar.
  

Makes 5 dozen.

According to this article, they can be frozen and served without thawing.

[Cross-posted at please remember these.]

Easy Greek salad

(Modified from this one at mediterrasian.com.) Serves four as a side dish.

Ingredients:

3 tablespoons extra virgin olive oil

1 1/2 tablespoons lemon juice

1/2 clove garlic -- minced

1/2 teaspoon dried oregano

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/2 pint of cherry tomatoes (or substitute 1 medium sized tomato diced)(Cherry tomatoes keep better in the fridge, should you have leftovers.)

1/4 medium sized red onion diced

1/2 - 1 large English cucumber (sliced into thick disks and then quartered)

4 oz (120g) feta cheese --cut into small cubes

16 kalamata olives

Method:

• In a small jar with a water-tight lid, put the olive oil, lemon juice, garlic, salt and pepper.
  
• Shake to combine.
  
• For best results make dressing a day ahead (store in fridge) for flavours to blend.
  

• Put remaining ingredients in a large salad bowl.
• Just prior to serving, pour half of the dressing over the salad and toss gently to combine.
• Add remaining dressing to taste.

[Cross-posted at Easy Greek salad ]

Life lesson learned through making peanut brittle

This is what I recently learned while trying to make peanut brittle:

"If it's hot enough in the pot to melt sugar, chances are it's hot enough
in the pot to melt a plastic spoon."

So we started again and made a fresh batch:

and it was yummy!

I've published the Mixed Nut Brittle recipe here. [orginally from Dani]

Lovely change from chocolate coated almonds

Spicy Almonds, yum!



Recipe published here. [originally seen here]

This one always gets us invited back

Chocolate Chip Cheesecake (Oreo crust)




I've published the recipe here.

Mmmmmm.... chocolate chip cookies!

The chocolate chip cookie recipe is posted here. (Picture shows Variation Two of the recipe.)

Guess what we made

I've posted the almond cookie recipe here.

Recipe: finger Jell-o

Guaranteed to be a delight with the pre-school set! (Results are similar in consistancy to gummy bears, but cool to the mouth -- a perfect warm weather treat!)

Ingredients:

• one envelope of Knox gelatine (15 mL)
• 50 mL room-temperature water
• 200 mL boiling water
• one package of Jell-o (85 g)
• one small casserole-type dish

Instructions:

• pour gelatin pouch over 50mL of room-temperature water (not in hot water or the gelatin clumps)
• add 50 mL of boiling water and stir constantly until gelatin is completely dissovled (about 1-2 minutes)
• add remainder of boiling water (about 150 mL)
• add package of Jell-o powder
• mix until Jell-o dissolved
• pour into small casserole-type dish such that the liquid is at least 2 cm in depth
• put in refrigerator to set (about 1-2 hours)
• cut into cubes or strips and eat with fingers!

Cross posted at myRecipes.