comfort food

We all have that one go-to meal that we know by heart, that’s always satisfying and great no matter what season it is.   I had this vision of creating an over the top roasted edamame and chickpea gourd with butternut squash and flashed swiss chard to celebrate the first day off fall, and then I realized I didn’t need all that.  I just wanted a burger and fries, my way.   Portobello mushroom burgers with sweet potato fries and fresh kale.   Housed that meal.    I used this recipe with a few modifications.  I added in about 1/2 tablespoon of agave to the balsamic vinegar to make it a bit sweeter on the mushroom.   For the fries I added a shake of cinnamon powder and 3 shakes of chilli powder.

Image I had all this leftover kale so I decided to give kale chips a shot using the below recipe.   I know kale needs to be super dry before trying this recipe so I actually gave my kale a blow dry, no really.   I also waited until after the kale was done baking to add the salt.

Crispy Kale Chips

Ingredients

  • 1 bushel of kale (fresh, not pre-cut)
  • 1 Tbsp olive oil
  • ½ tsp salt

Steps

  • Preheat oven to 350 degrees
  • Rinse and dry the kale well
  • Rip up the kale into bite-size pieces
  • In a large bowl, massage the olive oil and salt into the kale – you may want to add or use less salt depending on your taste
  • Spread the kale on a baking sheet so that none of the pieces are on top of each other.  Bake for 18 minutes.So tasty!   I’ll never go back to bagged potato chips

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    Hope your Sunday includes some baking!   I’m hoping to get to another apple pie and banana bread today.  Lofty goals for a lady who has to put all the clothes she ripped out of her closet back in today in some organized fashion.