I know I obsess too much about getting the girls to eat green veggies but I seem to have found the answer (at least today). Kale chips! We went to the local farmer's market and bought a HUGE bunch of organic kale. Then Big A and I tore it into pieces, drizzled it with oil and sprinkled it with sea salt. Then we baked it in batches in the oven at 325 F for 22 minutes on a non-stick cookie sheet. It came out crispy and delicious and, would you believe it, BOTH GIRLS LOVE IT!
I love trying new spices and seasonings, so I am very excited that the President's Choice Black Label line now has a bunch of new spice blends available. My most recent find: Shichimi Togarashi, or Japanese 7-Spice blend. It's a combination of crushed red chili flakes, sea salt, Szechiuan peppercorns, black and white sesame seeds, poppy seeds, orange zest, wasabi powder and nori seaweed flakes. I make Japanese-inspired dishes all the time, but resort to the same old flavours most of the time: miso, soy, sesame, ginger and garlic. I was so excited to be able to liven things up a bit. This dish is easy and tasty, although be warned that this seasoning packs punch. I used 1 tsp, which ended up being too spicy for me, and I have a high tolerance for heat! I recommend 1/4-1/2 tsp, or, if you don't like heat at all, make your own at home and omit the red chili flakes. You'll get all the flavour without the heat. I served these noodles with a mix of seafood (
Gonna try this tomorrow :-) If you have any tips, could you PM me? thanks!!
ReplyDeleteI burned my first batch because I cooked it at 375 instead of 325 (poor memory!), but the second batch was delicious, I just ate the whole thing! Will make more with the kids tomorrow :-) YUM!
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