Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce
Yields 4 servings
via: Cooking Classy Blog
4 (6 oz) salmon fillets, rested at room temperature 20 minutes
8 tsp flour, divided
2 Tbsp honey, divided
zest of 1 - 2 limes (I like it with a generous amount so in my opinion 2)
2 Tbsp extra virgin olive oil
1 recipe Browned Butter Lime Sauce, recipe follows
Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon ) in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned. Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
*note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I'd recommend just scraping it up with a spatula and adding it to the salmon once it's in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I'd just say don't waste any of that delicious coating.
Browned Butter Lime Sauce
Ingredients:
6 Tbsp salted butter, diced
3 Tbsp fresh lime juice
1 clove garlic, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade (for a step by step tutorial on how to brown butter see link here, although I would recommend not to stir constantly rather swirl pan occasionally). Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).
I
Friday, August 17, 2012
Friday, July 13, 2012
Spiced Salmon with Mango Salsa and Zucchini Tart
Caribbean Jerk Salmon Bowl with Mango Salsa
via: Pinch of Yum blog
time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 4
1 lb. wild caught salmon filet with skin (in one or several pieces)
1 teaspoon oil
1 1/2 teaspoon cumin
1/2 teaspoon curry
1/2 teaspoon chili powder
1/2 teaspoon allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
pinch of sea salt
2 cups cooked white rice
1 12 ounce can black beans, rinsed and drained
2 mangoes, peeled and diced
1/2 large red onion, diced
1 bunch fresh cilantro, chopped
1 squeeze lime juice
1 avocado (optional)
Stir the spices together. Rub over salmon filets (on the meat and also the skin if you want). Sprinkle with sea salt.
Heat the oil in a skillet over medium high heat. Add salmon, starting skin side down, and cook for 3-5 minutes. Add more oil as necessary to prevent from sticking. Flip the salmon and cook another 3-5 minutes on the meat side. The salmon will start to get a brown crust on the outside from the spices.
When salmon is mostly cooked, pull off the skin, leaving just the pieces of meat in the skillet. Break up into smallish pieces and leave on heat until completely cooked through (not translucent). Once the pieces are cooked, remove from heat – salmon dries out quickly if you overcook it.
Combine mangoes, red onion, cilantro, lime juice, and avocado in a small bowl and stir until combined. Season with sea salt.
Stir together rice and beans and season with several pinches of salt, adding a tablespoon water if necessary.
Divide between bowls, layering the rice and beans, salmon, and salsa into each bowl.
Notes
The reason I take the skin off is because I never have good luck cooking whole salmon filets and it allows me to make sure all of the fish is cooked through. Also, it makes for great texture in the bowl!
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Zucchini Tart
via: Kitchen Konfidence blog
Crust adapted from 101 Cookbooks, filling adapted from Saveur.
(I made this without the crust due to our avoiding gluten, but I've included it here for those who would like to try it.)
Cornmeal Tart Crust:
2 ¼ cups all-purpose flour
1 cup whole wheat flour
scant 1 cup medium coarse corn meal
¾ teaspoon fine grain salt
1 ¼ cups cold unsalted butter, cut in cubes
1 large egg yolk
¼ cup – ¾ cup cold water
Zucchini, Ricotta, Feta Cheese Filling:
4 – 5 medium zucchini, trimmed (about 2 ½ lbs.)*
2 tablespoons butter plus 1 tablespoon melted butter
3 shallots, finely chopped
10 cherry tomatoes, finely chopped, drained of excess moisture
1 cup crumbled feta cheese
½ cup ricotta
2 tablespoons chopped dill (or to taste)
Kosher salt
Freshly ground black pepper
1 egg, lightly beaten
Begin with the cornmeal tart crust. Combine flours, cornmeal and salt in a food processor and pulse to combine. Add cold butter cubes and continue to pulse until the butter is coarsely mixed in (stop pulsing when the mixture forms bits roughly the size of peas). Pulse in the egg yolk and ¼ cup of water. Trickle in more water if needed, just until the dough comes together. Turn the dough out onto a floured surface and form a ball. Divide the dough into two equal pieces, shape each into a ball, press into a flat disk and wrap in plastic. Chill for at least an hour.
Preheat oven to 350°F. Place one rack in the middle of the oven.
Once the dough is chilled, place one of the disks on a lightly floured surface (I used a Silpat). and roll out until the dough is large enough to line your tart pan. You can also lightly flour your rolling pin if you find the dough is sticking. Try to complete this process quickly since the dough is easier to work with when it is cold. Transfer the dough to the pan. Working your way from the center out, press the dough along the bottom of the pan, then to the edges and finish with the sides. Trim any excess dough. Keep the scraps handy to patch any tears. Place the pan in the refrigerator and chill for 30 minutes.
Take the pan out of the refrigerator and pierce the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights. Place the circular tart pan on a rimmed baking sheet and bake for 25 minutes. Remove the pie weights and finish baking for another 5 minutes or until the crust is just barely starting to brown. Remove from the oven and let cool completely.
To make the filling, start by grating one of the zucchini into a large bowl (use the large holes of a box grater). Add 1 tablespoon of salt, toss well and let sit for 30 minutes. This will draw all of the moisture out of the zucchini. Transfer to a clean kitchen towel and wring out thoroughly.
During this 30 minute period, slice remaining zucchini into rounds with a mandolin (to ensure even slices). Blanch slices in a large pot of salted, boiling water for 1 minute. You will need to do this in several batches. Drain and transfer to a paper towel-lined baking sheet.
Heat 2 tablespoons of butter in a large skillet over medium heat, add shallots and cook until soft (about 5 minutes). Add drained, grated zucchini and cook until just beginning to brown (about 6 minutes). Transfer to a large bowl and let cool.
Stir tomatoes, ricotta, half of the feta cheese and dill into the zucchini-shallot mixture. Season with salt and pepper to taste. Stir in the egg and spread the mixture evenly onto the cornmeal crust. Arrange zucchini rounds on top (get creative here!). Bake for 15 minutes, then brush the top with 1 tablespoon of melted butter. Continue to bake for another 10 minutes. Let cool slightly and finish with a sprinkling of feta cheese over top.
Serves 4 – 8 based on if this a side dish or main course.
Tuesday, July 10, 2012
The Original Empanada with a few changes, of course
Angelita's Empanada
via: Wall Street Journal, July 6, 2012
Serves: 6-8
FOR THE PASTRY (I did not make the pastry. I served it on crackers)
1 large Egg
1 teaspoon Baking Soda
½ cup Olive Oil
½ cup Dry White Wine or Hard Cider
½ teaspoon Salt
About 2¼ cups all-purpose Flour
1 Egg, separated
FOR THE FILLING
1 large Onion, chopped
1 Red Bell Pepper, cored, seeded and cut into small pieces (I did not have this)
2 tablespoons Olive Oil
1 (14-ounce) can chopped Tomatoes (I used halved fresh grape tomatoes instead)
1 teaspoon Sugar
Salt, to taste (omitted)
About 14 ounces canned Tuna in oil, drained and flaked
20-24 black olives, such as Kalamata, pitted and chopped (I used sliced black olives)
3 TBL Capers, drained
20 Green Olives with Pimentos, chopped
2 hard-boiled eggs, chopped
1. Preheat oven to 350 degrees. Make the pastry: Beat egg lightly with a fork in a large bowl. Beat in baking soda, oil, wine and salt. Gradually work in enough flour to make a soft, malleable dough, stirring it in with a fork to begin with, then working it in with your hands. Roll dough into a ball, wrap it in plastic wrap and let it rest at room temperature for an hour.
2. For the filling, fry onion and bell pepper in oil in a large skillet, stirring often, until soft. Add tomatoes, sugar and a little salt and cook over medium heat until sauce is jammy, about 15 minutes. Stir in tuna, olives and chopped eggs.
3. Grease a pie pan about 11 inches in diameter with oil. Divide dough into 2 pieces, one slightly less than twice as big as the other. Roll out the larger piece (keep the remaining dough in plastic wrap) on a smooth work surface—do not flour the surface or the rolling pin; the dough will not stick, because it is oil-based. Roll it out so that it is large enough to come over the edges of the pan, and carefully transfer dough to the pan by rolling it up onto the rolling pin, then unrolling it gently into the pan. Without stretching the dough, ease it into the corners. Trim the edges to a ½-inch border. Lightly beat egg white, and brush it all over the dough. Bake 10 minutes, then let cool.
4. Spread filling evenly in pie shell. Roll out remaining dough to a large circle and lay it carefully on top of filling so that it covers the edges of the bottom crust. Brush with egg yolk mixed with 1 teaspoon water. Bake until crust is lightly browned, 35-40 minutes. It is good hot or cold.
—From Ms. Roden's "The Food of Spain" (Ecco, 2001)
via: Wall Street Journal, July 6, 2012
Serves: 6-8
FOR THE PASTRY (I did not make the pastry. I served it on crackers)
1 large Egg
1 teaspoon Baking Soda
½ cup Olive Oil
½ cup Dry White Wine or Hard Cider
½ teaspoon Salt
About 2¼ cups all-purpose Flour
1 Egg, separated
FOR THE FILLING
1 large Onion, chopped
1 Red Bell Pepper, cored, seeded and cut into small pieces (I did not have this)
2 tablespoons Olive Oil
1 (14-ounce) can chopped Tomatoes (I used halved fresh grape tomatoes instead)
1 teaspoon Sugar
Salt, to taste (omitted)
About 14 ounces canned Tuna in oil, drained and flaked
20-24 black olives, such as Kalamata, pitted and chopped (I used sliced black olives)
3 TBL Capers, drained
20 Green Olives with Pimentos, chopped
2 hard-boiled eggs, chopped
1. Preheat oven to 350 degrees. Make the pastry: Beat egg lightly with a fork in a large bowl. Beat in baking soda, oil, wine and salt. Gradually work in enough flour to make a soft, malleable dough, stirring it in with a fork to begin with, then working it in with your hands. Roll dough into a ball, wrap it in plastic wrap and let it rest at room temperature for an hour.
2. For the filling, fry onion and bell pepper in oil in a large skillet, stirring often, until soft. Add tomatoes, sugar and a little salt and cook over medium heat until sauce is jammy, about 15 minutes. Stir in tuna, olives and chopped eggs.
3. Grease a pie pan about 11 inches in diameter with oil. Divide dough into 2 pieces, one slightly less than twice as big as the other. Roll out the larger piece (keep the remaining dough in plastic wrap) on a smooth work surface—do not flour the surface or the rolling pin; the dough will not stick, because it is oil-based. Roll it out so that it is large enough to come over the edges of the pan, and carefully transfer dough to the pan by rolling it up onto the rolling pin, then unrolling it gently into the pan. Without stretching the dough, ease it into the corners. Trim the edges to a ½-inch border. Lightly beat egg white, and brush it all over the dough. Bake 10 minutes, then let cool.
4. Spread filling evenly in pie shell. Roll out remaining dough to a large circle and lay it carefully on top of filling so that it covers the edges of the bottom crust. Brush with egg yolk mixed with 1 teaspoon water. Bake until crust is lightly browned, 35-40 minutes. It is good hot or cold.
—From Ms. Roden's "The Food of Spain" (Ecco, 2001)
Monday, July 9, 2012
Banana French Toast Muffins with Walnuts
Banana French Toast Muffins with Walnuts
via: Fast Paleo
2 1/4 cups Almond Flour
1/4 tsp Sea Salt (I did not use salt)
1/2 tsp Baking Soda
1 tbsp Cinnamon
1 tsp Nutmeg
2 ripe Bananas
2 tsp Vanilla Extract
3 tbsp Ghee, softened (clarified butter, coconut oil will work in a pinch)
3 Eggs
(3/4 cup Walnuts, chopped * My addition)
For the topping -
1 tbsp Ghee melted
2 tbsp Cinnamon
1 tsp Vanilla
-Preheat oven to 350 F.
-In a large bowl, add almond flour, salt, baking soda, cinnamon, and nutmeg. Mix well and set aside.
-In a separate bowl, mash the bananas. Add vanilla, softened ghee and eggs into bowl with bananas. Whisk until large clumps disappear and mixture is mostly smooth.
-Pour wet ingredients into bowl with dry ingredients and mix well. Add in the chopped walnuts and mix to incorporate.
-Line a muffin tin with liners. I also spray the liners just for a little extra insurance that the muffins won’t stick.
-Pour about 1/4 cup of the batter into each tin until they are all evenly filled. Each tin should be about 3/4 full.
-For the topping, mix melted butter, vanilla and cinnamon in a small bowl. Using a spoon, drizzle about a teaspoon of the topping onto each muffin.
-Pop the muffins into the oven for 20-25 minutes (until a toothpick entered into center of the muffin comes out clean).
via: Fast Paleo
2 1/4 cups Almond Flour
1/4 tsp Sea Salt (I did not use salt)
1/2 tsp Baking Soda
1 tbsp Cinnamon
1 tsp Nutmeg
2 ripe Bananas
2 tsp Vanilla Extract
3 tbsp Ghee, softened (clarified butter, coconut oil will work in a pinch)
3 Eggs
(3/4 cup Walnuts, chopped * My addition)
For the topping -
1 tbsp Ghee melted
2 tbsp Cinnamon
1 tsp Vanilla
-Preheat oven to 350 F.
-In a large bowl, add almond flour, salt, baking soda, cinnamon, and nutmeg. Mix well and set aside.
-In a separate bowl, mash the bananas. Add vanilla, softened ghee and eggs into bowl with bananas. Whisk until large clumps disappear and mixture is mostly smooth.
-Pour wet ingredients into bowl with dry ingredients and mix well. Add in the chopped walnuts and mix to incorporate.
-Line a muffin tin with liners. I also spray the liners just for a little extra insurance that the muffins won’t stick.
-Pour about 1/4 cup of the batter into each tin until they are all evenly filled. Each tin should be about 3/4 full.
-For the topping, mix melted butter, vanilla and cinnamon in a small bowl. Using a spoon, drizzle about a teaspoon of the topping onto each muffin.
-Pop the muffins into the oven for 20-25 minutes (until a toothpick entered into center of the muffin comes out clean).
Tuesday, July 3, 2012
Almond Crusted Tilapia
Here's a recipe that we all really enjoyed:
Almond Crusted Tilapia
via: APinchofYum.com
Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 2-4
1/2 cup salted almonds (I used raw. unroasted and unsalted almonds)
1/4 cup breadcrumbs, plain or seasoned (I used massa)
2-4 tilapia filets
1/4 cup Dijon mustard
1-2 tablespoons oil
1 tablespoon butter
parmesan cheese and fresh lemon
Place the almonds and breadcrumbs in a food processor and pulse until coarsely ground into a crumb-like mixture. Place the crumb mixture on a plate or in a shallow bowl.
Heat oil and butter in a frying pan over medium-high heat.
Spread each tilapia filet with 1 tablespoon Dijon mustard on both sides. Press the tilapia into the crumbs to get it coated on both sides. I usually do this several times to make sure the whole thing gets covered.
Place the fish into the frying pan and cook for several minutes on each side, until the outside is browned and the fish is fully cooked. I usually just check the middle of the fish for doneness – pieces will flake off easily when it’s done.
Serve with parmesan, sea salt, or lemon.
Almond Crusted Tilapia
via: APinchofYum.com
Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 2-4
1/2 cup salted almonds (I used raw. unroasted and unsalted almonds)
1/4 cup breadcrumbs, plain or seasoned (I used massa)
2-4 tilapia filets
1/4 cup Dijon mustard
1-2 tablespoons oil
1 tablespoon butter
parmesan cheese and fresh lemon
Place the almonds and breadcrumbs in a food processor and pulse until coarsely ground into a crumb-like mixture. Place the crumb mixture on a plate or in a shallow bowl.
Heat oil and butter in a frying pan over medium-high heat.
Spread each tilapia filet with 1 tablespoon Dijon mustard on both sides. Press the tilapia into the crumbs to get it coated on both sides. I usually do this several times to make sure the whole thing gets covered.
Place the fish into the frying pan and cook for several minutes on each side, until the outside is browned and the fish is fully cooked. I usually just check the middle of the fish for doneness – pieces will flake off easily when it’s done.
Serve with parmesan, sea salt, or lemon.
Mojo Beef Kebabs
Mojo Beef Kebabs
via: DinnerandDash.net
1 pound boneless beef top sirloin steak, cut 1 inch thick (* I used stew beef which I marinaded in olive oil for about 2 hours)
1 teaspoon coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)
Mojo Sauce:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons finely chopped fresh oregano
3 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon salt
Whisk Mojo Sauce ingredients in small bowl. Set aside.
Cut beef steak into 1-1/4 inch pieces; season with pepper.
Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
Place kebabs on grid over medium, ash-covered coals. Grill tomato kebabs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once.
Serve kabobs drizzled with sauce.
via: DinnerandDash.net
1 pound boneless beef top sirloin steak, cut 1 inch thick (* I used stew beef which I marinaded in olive oil for about 2 hours)
1 teaspoon coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)
Mojo Sauce:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons finely chopped fresh oregano
3 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon salt
Whisk Mojo Sauce ingredients in small bowl. Set aside.
Cut beef steak into 1-1/4 inch pieces; season with pepper.
Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
Place kebabs on grid over medium, ash-covered coals. Grill tomato kebabs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once.
Serve kabobs drizzled with sauce.
Friday, June 15, 2012
Chocolate Apricot Bars, Morning Glory Mufffins and Kale Chips
--------------
Chocolate Apricot Nut Bars
via: Whole Living Magazine
1 1/2 cups dried apricots
1/2 cup raw almonds, toasted **
2 tablespoons unsweetened shredded coconut, toasted
Coarse salt (I did not use the salt.)
1/2 ounce dark chocolate, melted
Pulse apricots, almonds, 1 tablespoon coconut, and a pinch of salt in a food processor until finely ground.
Line a 9-by-5-inch loaf pan with parchment, leaving an inch overhang on all sides. Transfer mixture to pan and press firmly to form a rectangle.
Use parchment overhang to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.
Transfer to refrigerator and leave until firm, about 15 minutes. Slice into six bars.
Cook's Note:
Store in an airtight container for up to 5 days.
** How to Toast Almonds
Preheat oven to 400 degrees.
Spread almonds on a single layer on baking sheet.
Bake for 5 minutes, shuffle nuts and turn over, then continue to bake for 5 more minutes.
Remove toasted almonds from baking sheet with spatula and store in airtight container.
------------
Morning Glory Muffins
via: Paleo Comfort Foods
2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup coconut or olive oil
1 teaspoon vanilla
Directions
1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl. Add carrot, apple, coconut and raisins and combine well.
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 40-50 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.
7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.
**If you are looking for variety, sub out currants or chopped dates for the raisins. You can also add a little orange zest to give them a bit more citrus flavor.
-------------
Baked Kale Chips
via: Steamy Kitchen
Baked Crispy Kale Recipe
Servings: 4 as snack Prep Time:5 Cook Time:20
The biggest secret to getting the kale super-crisp is to dry them in a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture...thus steaming instead of crisping. I've also found that the convection setting on my oven works really well too - I set the convection on 325F and bake for about 10-15 minutes. Have fun with this recipe, I sometimes mix the salt with Cajun or Creole seasoning.
Ingredients:
4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
sea salt or kosher salt
Directions:
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark - the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.
----------
Baked Lemony Kale Chips
via: Hungry Foodies Pharmacy
Baked Kale Chips
1 bunch kale, strip out the center core or stalk, tear kale into small pieces, washed and dried
2 tablespoons extra virgin olive oil
1 tablespoon fresh squeezed lemon juice
Sea Salt
Preheat the oven to 350˚F.
Whisk together the olive oil, and lemon lemon juice.
Toss in the dry kale and coat them evenly. Arrange the kale in a single layer of the baking tray. Season with sea salt.
Roast the kale for about 12 to 15 minutes, or until they are crispy. Turn the kale once or twice for even crisping.
Calories per 1 cup of baked kale chips: 60
Chocolate Apricot Nut Bars
via: Whole Living Magazine
1 1/2 cups dried apricots
1/2 cup raw almonds, toasted **
2 tablespoons unsweetened shredded coconut, toasted
Coarse salt (I did not use the salt.)
1/2 ounce dark chocolate, melted
Pulse apricots, almonds, 1 tablespoon coconut, and a pinch of salt in a food processor until finely ground.
Line a 9-by-5-inch loaf pan with parchment, leaving an inch overhang on all sides. Transfer mixture to pan and press firmly to form a rectangle.
Use parchment overhang to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.
Transfer to refrigerator and leave until firm, about 15 minutes. Slice into six bars.
Cook's Note:
Store in an airtight container for up to 5 days.
** How to Toast Almonds
Preheat oven to 400 degrees.
Spread almonds on a single layer on baking sheet.
Bake for 5 minutes, shuffle nuts and turn over, then continue to bake for 5 more minutes.
Remove toasted almonds from baking sheet with spatula and store in airtight container.
------------
Morning Glory Muffins
via: Paleo Comfort Foods
2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup coconut or olive oil
1 teaspoon vanilla
Directions
1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl. Add carrot, apple, coconut and raisins and combine well.
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 40-50 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.
7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.
**If you are looking for variety, sub out currants or chopped dates for the raisins. You can also add a little orange zest to give them a bit more citrus flavor.
-------------
Baked Kale Chips
via: Steamy Kitchen
Baked Crispy Kale Recipe
Servings: 4 as snack Prep Time:5 Cook Time:20
The biggest secret to getting the kale super-crisp is to dry them in a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture...thus steaming instead of crisping. I've also found that the convection setting on my oven works really well too - I set the convection on 325F and bake for about 10-15 minutes. Have fun with this recipe, I sometimes mix the salt with Cajun or Creole seasoning.
Ingredients:
4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
sea salt or kosher salt
Directions:
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark - the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.
----------
Baked Lemony Kale Chips
via: Hungry Foodies Pharmacy
Baked Kale Chips
1 bunch kale, strip out the center core or stalk, tear kale into small pieces, washed and dried
2 tablespoons extra virgin olive oil
1 tablespoon fresh squeezed lemon juice
Sea Salt
Preheat the oven to 350˚F.
Whisk together the olive oil, and lemon lemon juice.
Toss in the dry kale and coat them evenly. Arrange the kale in a single layer of the baking tray. Season with sea salt.
Roast the kale for about 12 to 15 minutes, or until they are crispy. Turn the kale once or twice for even crisping.
Calories per 1 cup of baked kale chips: 60
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