Kale Chips and Pico de Gallo

Our commitment in doing this project is to never put something up here that isn’t truly good and tested in our kitchen.  So when I say that this was delicious, please understand that it was D-E-L-I-C-I-O-U-S!

Since cutting out so many starchy carbs and breads, I had been missing the salty crunchy taste.  Nuts just don’t seem to do the trick in this department.  Plus, you can easily over-do it with nuts in the calorie area.  So I’ve been searching for something that might help.

I decided to give the famed Kale chips a try.  Believe me when I say I was skeptical.  I just couldn’t grasp how a leafy green could be called a chip.  But when I finished baking them, they truly were crunchy.  A bit fragile, so not like a traditional chip, but very tasty and salty.  They are perfectly paired with homemade pico too!

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Kale Chips:

one bunch of kaley

1 tbsp of olive oil

salt & pepper to taste

sprinkle of garlic powder

Tear the leaves from the stems and break into 1 to 2 inch pieces.  Toss in olive oil.  Lay on a cookie sheet.  Sprinkle with salt, pepper, and garlic powder.  Bake at 275 for 20 minutes.  Enjoy!

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Pico de Gallo:

4 tomatoes, seeded and chopped

1 jalapeno, seeded and minced

1/2 medium onion, diced

handful of fresh cilantro, chopped

1 lime

Add all ingredients in a bowl and squeeze lime over it.  Toss. 🙂

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Cucumber Boats and Mustard Vinaigrette

Here is an easy lunch that we throw together sometimes at our house.  The vinaigrette is something we keep on hand and use quite alot.  It’s a staple in our kitchen, finding itself on anything from fresh salad to steamed veggies!  We found this dressing emulsifier at Target that we use to make our dressing and we love it.  You pour all the ingredients into the jar and then pump the handle up and down to mix it.  It’s perfect 🙂

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Cucumber Boats Ingredients:

Mustard Vinaigrette

1 cucumber, peeled, halved, and seeded

4 slices of ham

1/2 avocado, sliced

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Mustard Vinaigrette Ingredients:

1/3 cup olive oil

salt and pepper to taste

2-3 tbsp of dijon mustard

1 tbsp of honey

1-2 tbsp of white wine vinegar

1 shallot, minced

 

Field & Stream Soup

Hi friends 🙂  I’m Anna, the wifey of Brad.  I’m here to post a little recipe that we make in our kitchen.  Brad has dubbed it Field & Stream soup and we love it!  Inspiration for this soup came when we ate at an upscale Mexican restaurant a few years ago.  For the starter to the meal, the waiter delivered a bowl and fresh ingredients like chicken, tomato, green onion, avocado, and rice.  Then he poured a steaming seasoned broth over it.  It was delicious and fresh!  So I came home and recreated it.  It has been a staple around our house since.  The recipe goes as follows…

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4 cups of chicken broth

1tsp salt

pepper to taste

1 tsp garlic powder (or you could chop some fresh garlic to simmer in the pot)

1 tsp onion powder

4 green onions, chopped

2 tomatoes, seeded and chopped

2 – 3 baby carrots sliced

1 handful of fresh spinach, chopped

2 filets of fish

Preheat the oven to 325.  Pop the fish in for about 15 to 20 minutes or until it flakes easily with a fork.  Do this first so that it will be done when your broth and veggies are ready.  Pour the 4 cups of broth into a pot and bring to a boil.  Once boiling, reduce heat to a simmer.  Now go grab whatever veggies you have available and start chopping.  Look for a wide range of color for your bowl.

When the fish is finished, break it into pieces and divide into 4 bowls.  Add chopped veggies.  Pour steaming broth over the contents in the bowl.  Let sit for a minute or two as it will be softening the vegetables.  Enjoy!

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