Lotta kale going on around here lately. Lots and lots of kale. Creamy kale stuffed into toasty roasted mushrooms. Cheesy kale stuffed into sweet, earthy spaghetti squash. It just seems useful at this point to share my favorite thing to do with all the leftover kale stems. I freeze mine so I usually have a bag waiting for me whenever I need an easy meal or a quick, convenient appetizer. Here is my favorite “recipe”, if you can call it that. It is spicy, garlicky, and served on toast. Plus, it takes less than 10 minutes to make, so… yes, we’re on the simple track to easy town.Continue reading “What to do with kale stems”
Just in time for last minute holiday entertaining: Miso Deviled Eggs! Deviled eggs, without fail are the one thing I can whip up last minute, without having to make a trip to the store and they’re great for a crowd. Disclaimer: I’m saying “whip up” but this is the mess I make every time I make deviled eggs. Whatever.Continue reading “Miso Deviled Eggs”
Muffins and a hurricane. Dorian passed through last week and we are fine and grateful but other parts of the OBX were not so lucky. Here is a great way to help a very special foodie in Ocracoke whose business was destroyed. Meanwhile, Joey, Bear, and I spent hurricane day watching the storm and making Banana Pecan Muffins with Streusel Topping. Dramatic skies and a neighborhood on the verge of disruption really brings out the need for comfort food and these muffins hit the spot. Let’s talk nutty, cinnamon-y baked goods, shall we?Continue reading “Banana Pecan Muffins with Streusel Topping”
Contrast! Salty, nutty, sweet, and spicy contrast is just squealing out of this Chaat Masala Granola. It’s a savory granola, which, you could say with an eye roll. Like, “What am I going to do with savory granola?🙄” Or, you could say with an excited gasp, like, “Oooooo, savory granola!😱”I say it like the latter. Eat this delicious crunch-bomb on it’s own as a snack or use it to add crispy yummy contrast to other foods, like yogurt, roasted veggies, salads, fruit, or rice. It’s not sooooo savory that it can’t pass for breakfast on that yogurt; I’ve done that every day this week. But it is just the right savoriness for those spicy roasted carrots or that olive-oily cauliflower rice.Continue reading “Chaat Masala Granola”
The most important thing to note about this creamy, earthy, garlicky Fresh Butterbean Hummus recipe is… WE GOT A PUPPY!
OMG, we got an English Mastiff puppy and his name is Bear, in honor of our sweet Caesar Bear we said goodbye to in April. He is our cute little butterbean and we are crazy about him💕.
Back to food. Let’s discuss other wonderful things, like how this hummus takes about 2 seconds to make, all in the food processor. This is the one I love because it has everything (big ‘ol work bowl and cheese grating/veggie-shredding blade? yep!) and it’s easy to use and clean. Here, it’s giving you a lush hummus, with a whipped-like texture, full of lemony-garlic flavor, and punched up with earthy spices and a bite from half a jalapeno (optional, but delicious).Continue reading “Fresh Butterbean Hummus”
Anyone else have jalapenos growing like weeds this summer? Me too and daaaaang they are spicy ones. Thankfully, Joey and I are best friends with the creeping heat of a jalapeno. He prefers them dipped in salt, followed by a shot of tequila on a Friday afternoon. I will take them any way I can get them.
For example, in this Jalapeno Feta Beer bread, brimming with salty, cheesy goodness, sweetness from honey, and punctuated with little bursts of spicy heat. Not to mention, the beer adds a nice tang.Continue reading “Jalapeno Feta Beer Bread”