KALE CHIPS WITH OLIVE OIL, SALT & PEPPER
from a recipe on the Corbin Hill Food Project newsletter
1 bunch kale
2 T extra virgin olive oil
1 t sea salt
1 t black pepper
Remove the kale leaves from the stem, then tear into small pieces (not too small – they will shrink in the dehydrator)
Place kale pieces in a large bowl. Add extra virgin olive oil, sea salt, and black pepper. Toss to mix well, and then rub oil onto each leaf to coat on both sides.
Spread kale pieces one layer deep on a dehydrator tray topped with a paraflex sheet.
Dehydrate 6 hours or overnight, or until crisp.
To make kale chips in your oven:
Spread the kale in one layer on a baking sheet.
Bake at 350 degrees for 20 minutes, then turn and bake for 15 minutes more, or until crisp.
The information for baking comes from a recipe on the Corbin Hill Food Project newsletter.
HERE IS WHAT WE GOT AND WHAT I TOOK:
Baby Beets- 1 bun
Swiss Chard- 1 bun
Boston Lettuce- 2 heads(green or red) Red Peppers
Tomatoes- mixed variety
Arugula- 1/2 lb. bag
Toscano Kale – 1 bun
Long Red Peppers -3 pcs
The first major question I heard from other CSAers was “what happened to the beet greens”? Someone figured there was a CSA out there somewhere which had only beet greens and no beets!
With the Swiss Chard, it was me doing the “I will/I won’t” dance. In the end, I did come home with a bunch of chard – just not the bunch I had put in the trade box. What will I do with it? I am not real sure just yet, but I am thinking wraps with the leaf halves and a ferment with the stems.
Beets? I just haven’t decided yet. Thank heavens beets will stay in the refrigerator for a while, giving you time to think things over.
I ended up bringing home some arugula – I tried it on a sandwich but it was most unpleasant for me. I tried it in a marinated greens recipe, but it was grim. Dehydrate it and grind it and add it to my super-greens jar? Sounds like a plan.
At least half of the (sweet) red peppers I came home with will go into a hot ajvar. I know it. I have been radically protecting my Monday night event with New York Ferments, and I’m taking the ajvar with me. This won’t be a traditional ajvar (you cannot keep me away from garlic – it will be in there, I will likely substitute chili powder for the red pepper needed, and I will probably feel the need to put some onion in it)
The kale? Ah! The kale! Kale cheeze and, probably kale chips! I do love kale!
Posted in AJVAR, beets, cashew/kale cheeze pate, FERMENTATION, fermented foods, fermented vegetables, GARLIC KALE CHIPS, KALE, KALE CHIPS, KALE CRACKERS, KALE/CASHEW STUFFED TOMATOEs, PICKLED VEGETABLES, PROBIOTICS, RAW FERMENTATION, RAW FERMENTED VEGETABLES, RAW FOOD LIFESTYLE
Tagged fermented vegetables, kale, LACTO FERMENTATION, LACTO FERMENTED VEGETABLES, lettuce, MY CSA Experience, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, RAW FERMENTED FOOD, RAW FERMENTED VEGETABLES
Do you like kale and want more kale recipes? Toot on over to Kale University and pick up their free KALE UNIVERSITY COMMUNITY COOKBOOK KALE RECIPES The price is right and the recipes are righteous.
NOUVEAU RAW’S KALE CHIPS
I’m a sucker for kale chips. I mostly just make the same ones over and over again, but here and there, I try new ideas to see if there might be another “same one” to add to my repertoire.
Enter Nouveau Raw’s Kale Chips bank of recipes. I say bank because there at least a dozen different recipes, for whatever kind of taste you fancy. You’ll find Mexican, Thai, Jamaican, chocolate (yes!), and more traditional-sounding vinegar-dill, sour cream and onion, and barbecue flavor ideas. The ones I’ve tried have all been good.
Posted in cheddar cheezy kale chips, cheeze, CHEEZY KALE CHIPS, CRACKERS & CHIPS, GARLIC KALE CHIPS, KALE, KALE CHIPS
Tagged dehydrated vegetables, kale, kale chips, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, my raw food recipes, MY RAW RECIPES