Posts Tagged ‘recipe’
Butterlust Blog is adorable. Right when the page opens, you can tell that Katie Wahlman not only has an eye for food, she has an eye for design. A born and raised Texan, this 20-something creates baked goods that make your mouth water through your computer screen. Her easy to use food blog is full of goodies that’ll satisfy your sweetest tooth. Don’t worry, she also offers up healthy options for those of you looking to avoid the sugar.
Just another fantastic Austin Food Blog to start following.
How did you discover your love of food and writing?
I consider those two separate events. I’ve always loved food. I have 500+ chubby bunny pictures from my childhood as a testament to that fact. I didn’t start truly appreciating food, and the care that goes into the coordination of quality ingredients and preparation until my teens. I would watch hours upon hours of Anthony Bourdain’s A Cook’s Tour (remember that one?), Iron Chef & Rachael Ray’s 30 Minute Meals (I know, very wide-spectrum of personalities) among others. Summer mornings were spent dozing on the couch with the Food Network blaring in the background.
When I was a sophomore in high school I landed a job at the local Carvel Ice Cream shop where I worked as a server, flavor maker, and cake decorator (my favorite part). Cake decorating showed me that I could take my love of food (especially desserts) and combine it with a need for an artistic outlet.
It all took off from there.
My love for writing is something I discovered more recently. I went through a break up last fall (you know how that goes) and decided to start a journal as an outlet for all of the emotional nonsense running through my head. From there, I combined words with food and ventured into the blogosphere. I love writing because it’s a constant challenge. It’s not always something that comes naturally for me. More often than not I find myself sitting in front of the computer with a fantastic recipe and beautiful photos thinking OK, now what should I say? The fact that it’s something I have to work at, makes the spoils that much sweeter. Getting comments from friends, family & readers about how much they enjoy my blog, not just for the recipes and photos, but also for my style of writing is immensely rewarding.
Has blogging changed the way you view food and cooking? If so, how?
Yes, but perhaps not in the way this question is intended. Blogging has changed the way I see food. Literally.
Photography is a huge part of being a food blogger. Sure, there are people who read blogs solely for the writing, but food is a highly sensory topic. To be a successful food blogger it’s important that you not only appeal to your readers through narrative but also through visuals. You can have a great recipe, but if the photos aren’t enticing, people may never try it. Blogging has heightened my appreciation for food presentation. That perfect strawberry or that extra bit of garnish can take a photo of your recipe from bland to…well, food porn.
What is your favorite ingredient to use in the kitchen?
Butter, of course!
What is your best memory in the kitchen?
My best memory in the kitchen dates waaay back. I must have been 6…maybe 7? After all this time the details are fuzzy at best, and what I remember is more of a feeling than an actual experience. I was staying at my grandparents’ house in South Bend, Indiana. It must have been close to Easter because I remember standing with my Grandma in the kitchen decorating one of those coconut covered bunny cakes. I don’t recall the baking portion, but I’m sure she let me help (and probably lick the spoon, too). I remember piling on the coconut and using jelly beans for eyes. It’s a brief flash of consciousness, but one of my first baking memories and one of my very favorite memories with my Grandma.
My mom is one of 7 children so most of the time I saw my Grandparents there were numerous other grandchildren running around, competing for attention. This was a special day, because it was just Grandma and I. I got her all to myself and I can’t help but get the warm fuzzies thinking back on it.
What is the best thing about your kitchen?
My Sky Blue KitchenAid stand mixer. It’s true love.
What is your favorite meal to prepare?
Any meal that is followed up with dessert! Just kidding.
In all seriousness, while I’m a baker, I do love to cook. Especially for friends and family. That said, I’m kind of a recipe whore and I love to try new things. I have a very small arsenal of recipes that I prepare regularly. Most of them have ties to families and warm memories and this one is no exception. My favorite recipe to prepare is New Orleans Style Barbecue Shrimp. It can be dressed up for a fancy, date-night meal, or kept casual for a laid-back dinner among friends and it’s always a crowd pleaser. Of course, there’s a story behind it…
After my parents married circa 1974, at the ripe ages of 22 & 23, they moved to New Orleans. I know that the New Orleans of the 1970’s is vastly different from the NOLA of today, but what a FUN place to move as newlyweds. Am I right? Sometime during their brief year there (my dad decided to go to grad school and they move to Cincinnati a year later) they picked up the recipe for Barbecued Shrimp from a friend. They reminisce about going down to the water and buying multiple pounds of shrimp straight off the shrimping boats, from some crusty creole fisherman for basically pennies on the pound. Then taking their loot home and making batch after batch of Barbecue Shrimp while sitting around the table with close friends and cold beers, eating until they were full and then some, often times late into the night. Sounds pretty great, right?
We still prepare this dish at least once every few months. Sometimes for Holiday dinners, sometimes just because we have a hankering. Warm French bread and good libations are mandatory, all else is up to interpretation. Except for maybe napkins, this is a peel and eat recipe, with tons of butter so it gets messy. And since I’ve talked it up so much, you can find the recipe (Disclaimer: it’s not actually Barbecue, at all.)
What does your dream kitchen look like?
This is a risky question. I could get completely carried away with this one. To keep it simple: BIG, white cabinets, recycled barn wood accents with touches of antique glass blue throughout. Definitely an island for additional counter space and storage and lots of windows to let in natural light. Open to the living area because food should be a group experience. And of course decked out with fancy, energy-efficient, stainless steel appliances. (I am so far from being able to afford those that I can’t even begin to provide details, I just know they’d be in my dream kitchen.)
What 3 guests would you like to have at your dinner table?
Assuming my table is magical and can be a combination of the dead and the living…
- Anthony Bourdain – I’m not sure I could handle the pressure, but I would love to pick his brain.
- My Grandpa Wahlman – because I never got to meet him.
- Ernest Hemingway – because I like a man who appreciates a stuff drink, and I hear he has some damn good stories.
Yes, my dream table is full of crotchety old men.
What does the word “sustainable” mean to you when it comes to food?
Sustainable means locally grown or sourced foods, produced through eco-conscious and humane methods. Sustainable foods are whole foods; foods that I can feel good about eating and sharing with others. They’re the opposite of packaged, processed foods that in today’s mass produced food scene are so hard to avoid. In a nutshell, when it comes to food, sustainable means “eat me, I’m awesome”.
Favorite Recipe to Date?
How can I possibly choose?!
If you insist…this Honey Bee Cake from one of my all-time favorite cookbooks, Vintage Cakes. It’s simple so the ingredients really shine through. I used local Texas Wildflower honey from Good Flow Honey Co. in mine.
What three recipes would you share with our readers?
Well, I’ve already shared two…but I’ll keep sharing if you let me!
Grandma’s Zucchini Bread- I have been eating this bread for as long as I can remember, and to this day it remains a tried and true breakfast favorite. It’s my Grandma Mickey’s (the bunny cake one) recipe and has been in the family for ages. Be liberal with the cinnamon and serve with cream cheese.
Spicy Mexican Hot Chocolate Cookies – These cookies had such a unique flavor and perfect texture that they were an instant favorite. Once you have the chocolate base down, you can substitute a variety of ingredients for the spices to make them your own.
Brownie Pudding Milky Way Mousse Trifle in a Mason Jar – Because I have a love affair with pudding and mason jars. Again, get the technique down and run with your own flavor combinations.
Eggplant is a vegetable that gets skipped over in the grocery store. It’s not a veggie you can pluck off the shelf and eat raw (well, you can… but it’s not that tasty), and if you don’t have a dish in mind, it’s hard to know what to do with it. We think it deserves a little more love. Not only are they stunning (just look at that vibrant purple!), they are full of nutritional goodness.
Eggplants belong to the nightshade family of vegetables, and have a pleasantly bitter taste and spongy texture. Back in the day, eggplant was though to cause insanity, leprosy and cancer as people thought its bitter taste meant it had a “bitter disposition”. We now know that they’re great for us, packed full of vitamins, minerals and phytonutrients, many of which have antioxidant activity.
When you’re buying your eggplants, choose ones that are firm and heavy for their size. Their skin should be smooth and shiny with vivid coloring. The stem and cap should be bright green in color. To test for the ripeness, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe. If an indentation remains, it’s not ripe.
Go ahead, give eggplant a chance, you won’t be disappointed.
Eggplant & Basil Pizza with Cornmeal Crust
From: The Ginger Kitchen
- 1/2 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup water
- 2 Tbsp olive oil
- 2 cups fresh basil, chopped
- 2 cloves garlic, chopped
- 3 Tbsp pesto
- 1 large tomato, thinly sliced
- 2 eggplants, thinly sliced
- 1 1/2 cup mozzarella
- 1/4 cup fresh oregano, chopped
Place the cornmeal, flour, baking powder and 1/2 tsp salt onto your work surface or in a bowl. Make a well in the center and add the water and olive oil. Combine and knead for about 8-10 minutes until the dough is elastic and shiny. Set aside.
Preheat the oven to 390 degrees F. Grease a pizza tray or baking sheet. Roll the cornmeal dough to less than 1/4 inch thick. Don’t worry about getting it perfectly round, it’ll still taste just as delicious. Transfer the dough to a baking sheet. Spread with pesto, top with tomatoes, then eggplant, basil and oregano. Sprinkle with garlic and cheese. Bake for 15-20 minutes or until pizza crust is crisp and golden. Enjoy!
The idea of cold soup can seem somewhat bizarre, then you try it and you know what the hype is all about. Summer has hit Texas, and the thought of cooking warm soup when the weather is in the upper 90s makes us feel a little bit queasy, so gazpacho is the perfect solution.
Gazpacho was originally made up of blended stale bread, olive oil and garlic with some water or vinegar mixed in, pounded into a paste with mortar and pestle. We think that the addition of tomatoes makes for a more appetizing meal. This dish has been around for years, becoming popular in Spain before it spread around the world. With the warm temperatures producing more tomatoes than we know what to do with, gazpacho is the perfect thing to create on these warm summer evenings
We have beautiful tomatoes from Johnson’s Backyard Garden, basil from our store front garden and garlic from Simmons Family Farm. Combine all of these things together and you have a mouth-watering and nutritious meal. We recommend serving it with a rustic bread for Baked in Austin or Easy Tiger.
From: Food Network
- 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
- 1 cup cucumber, peeled, seeded and chopped
- 1/2 cup chopped bell pepper
- 1/2 cup chopped red onion
- 1 small jalapeno, seeded and minced
- 1 medium garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 2 tsp balsamic vinegar
- 1/2 tsp toasted, ground cumin
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 Tbsp fresh basil leaves
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a pairing knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add water to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, balsamic vinegar, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high-speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with basil.
Welcome the weekend with hummus.
We think that this dip is the perfect weekend food as you can take it along to potlucks and parties, make a batch and snack on it all weekend or eat it for lunch when you’re feeling lazy. Due to the fact that we like to keep things interesting, we’re offering you a roasted broccoli hummus, something a little unique to your usual choices.
We have some beautiful broccoli from Johnson’s Backyard Garden that’ll make this recipe drool-worthy. This recipe isn’t just unique because of the broccoli, it also calls for water instead of oil, which lowers the calorie count and allows for the flavors of garlic and broccoli to shine through.
Happy eating (and happy weekend!)
Roasted Broccoli Hummus
From: Not Without Salt
- 15 ounces of cooked white beans
- 1/2 pound roasted broccoli
- 6 garlic cloves, roasted (these are roasted with the broccoli, sweet on the outside with a pleasant garlic heat internally)
- 1 Tbs lemon juice
- 1/2 tsp lemon zest
- 1 Tbsp tahini
- 1 pound broccoli floret
- 1/4 tsp chili flakes
- 2 Tbsp olive oil
Cook your white beans. Pre-heat your oven to 400 degrees F. Scatter the broccoli across a parchment lined sheet tray. Do not overcrowd the tray as this will cause steaming rather than roasting. Add chili flakes, 2 Tbsp garlic, olive oil and salt. Stir to coat.
Roast 20 minutes or until cooked through with parts of the florets having a nice bit of char. Let cool slightly.
Add all the ingredients to a food processor or blender. Add a little bit of water, 1 Tbsp at a time, to help blend and to achieve desired consistency. Taste and add salt. Season to taste. Can be covered and refrigerated for up to 3 days. Serve with a drizzle of olive oil.
We feel like celebrating. It’s almost Mother’s Day (make sure you call your mom!) and we have fantastic events planned this weekend. It looks like this rainy weather might stick around for awhile, so it’s the perfect evening to make a cake. Carrots are still going strong in central Texas, and not only are they perfect for snacking they also make a mean baked good.
This recipe goes one step beyond simple carrot cake with the addition of orange frosting. While a good carrot cake should be able to stand on its own, it’s always nice when you pair it with the perfect frosting. We still have some local citrus, which will be out of season soon, so grab it while you can.
We enjoyed that the author made it slightly healthier by adding goat cheese to the frosting, which is easier to digest than cow’s milk and adds a bit more tang. She also added less sugar and used olive oil instead of butter, which makes for a cake that you feel a little less guilty about eating, right?
Who are we kidding, guilt and delicious (real) food shouldn’t go together.
Carrot Cake with Tangy Orange Frosting
From: The Kitchn
- 2 1/4 cups unbleached all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup olive oil
- 1/4 cup buttermilk
- 2/3 cup brown sugar, lightly packed
- 2/3 cup granulated sugar
- 3 large eggs
- 2 tsp orange zest
- 2 tsp pure vanilla
- 3 cups grated carrots
- 1 cup chopped walnuts
For the frosting:
- 6 ounces cream cheese
- 6 ounces goat cheese
- 2 tsp freshly grated orange zest
- 1 tsp pure vanilla extract
- 3 cups confectioners sugar
- Whole walnuts, to garnish
Preheat the oven to 375°F and place a rack in the center of the oven.
Grease two 8-inch cake pans and line both with a round of parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Using an electric mixer on medium-low, combine the olive oil, buttermilk, sugars, eggs, orange zest and vanilla. Slowly add the dry ingredients to the wet ingredients. With a spoon, fold in the grated carrots and walnuts.
Divide the batter equally between the two pans. Bake for 30-40 minutes, or until a cake tester inserted in the middle comes out clean. Remove the cakes from the oven and allow them to cool on a rack for 10 minutes, then carefully invert them out of the pans, peel off the parchment, and set them right side up to cool completely on the rack.
While the cakes are cooling, prepare the frosting. With an electric mixer on medium-low, combine the cream cheese, goat cheese, orange zest and vanilla. Slowly add the confectioners’ sugar until the frosting reaches desired consistency.
To frost the cake, first spread a small dab of icing on the cake plate. Cut narrow strips of parchment or paper and place them in a grid on the cake plate, leaving the center open. They should be close enough together that the cake layer sits on top of the paper with no part of the diameter exposed directly to the plate.
Using a serrated bread knife, carefully carve off the domed top of one of the layers as evenly as possible. Center this first layer on the plate. Using an offset spatula, apply a “crumb coat”: a thin layer of frosting meant to keep the crumbs down. (Refrigerate the layer at this point if the crumbs are coming up.)
Stir the frosting and place about 1/3 of it over the bottom cake layer. Spread the frosting with the spatula until even and smooth. Make sure that the frosting is thicker around the edges.
Place the second layer on top and apply a crumb coat. Refrigerate. Place about half of the remaining frosting around the sides of the cake, working the frosting around the edges. Spread the remaining frosting across the top of the cake, dipping the spatula in warm water and wiping it off between strokes to keep it warm and clean for a smoother finish.
Remove the strips one at a time, pulling it out in a straight line, parallel to the floor. Garnish the cake with walnuts, herbs, flowers and/or birthday candles.
It’s fun to explore the vast world of spices. This week we have fenugreek seeds on sale, a spice that’s probably not used on a daily basis in your kitchen. This spice is one you might skip over in the bulk section, and we suggest you back up and give it a try. Commonly found in Indian dishes, this slightly bitter spice is great to use in curries, salads or in this case, with fried potatoes.
Fenugreek seeds are commonly ground up and used as a spice, sprouted or thrown into dishes like this one. These seeds are usually dry roasted before using in order to enhance the flavor of the dish and reduce the bitterness. This recipe calls for you to soak the seeds in water overnight, which will change their texture and also reduce the bitter flavor.
This is a hearty dish with a lot of unique flavors and serves as the perfect way to dive into cooking with fenugreek seeds. Happy eating!
Fenugreek Seeds with Potatoes
- 1/4 cup fenugreek (methi) seeds
- 2 medium-sized potatoes
- 1 inch ginger peeled
- 4-5 cloves garlic
- 4 hot green peppers (optional)
- 1 tomato chopped
- 1/2 tsp turmeric
- 2 tsp red chili powder
- salt to taste
- 1 tsp coriander powder
- 3 Tbsp oil
- 1 ghee (here’s how you can make your own using butter)
- 1 Tbsp plain yogurt
- 1/2 tsp red chili powder
Soak the fenugreek seeds in water overnight. Wash them thoroughly and strain out the water.
Peel and cut the potatoes in to 1″ cubes. Sprinkle salt and turmeric on t hem and set aside. Heat oil and fry the potatoes until they start to brown. Remove with a slotted spoon and set aside.
Blend ginger, garlic and tomato into a puree. Pour this in the same oil the potatoes were fried and simmer until the oil separates from the sides. Add the potatoes and the fenugreek seeds. Mix it so the pureed tomato and ginger garlic coats the potatoes and the seeds. Fry for about 8-10 minutes.
Mix turmeric, salt, coriander powder and red chili powder in half cup of water and pour it in the pan. Cover and cook until the potatoes are tender. It should not dry up completely. There should be enough water to coat the potatoes and the seeds and a little bit more. Add more water if it’s too dry. Add the plain yogurt mixed with a little water. Simmer uncovered at low heat for another 10 minutes.
Switch off the heat. Now for the tarka, heat the ghee and when smoking add the chili powder and immediately pour it on the potatoes and fenugreek. Enjoy!
It couldn’t be lovelier in central Texas. The sun is out, the temperature is 75 degrees and our customers are lounging on the patio, drinking $1 Lone Star (one dollar Wednesday! Woo hoo!)
Life is good.
To welcome in the spring, we’re giving you a sweet bread that makes our mouths water. This is a recipe that gets passed from person to person because it’s just too good to resist. We found this recipe on Smitten Kitchen, and if you aren’t familiar with Smitten Kitchen get yourself ready for the promise land of incredible baked good recipes.
This bread (basically a cake in bread form) will make your kitchen smell like heaven. You’ll most likely end up sitting by the oven door waiting for the timer to go off. We recommend eating this bread warm, fresh from the oven. It’s also great toasted with some butter and a sprinkling of powder sugar.
We say the coming of spring is something worth celebrating. The arrival of sunshine, flip-flops and endless outdoor activities deserves a decadent bread like this. Happy eating!
From: Smitten Kitchen
- 2 large eggs
- 1 1/4 cups milk
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 tsp table salt
- 2 tsp baking powder
- 1-2 tsp ground cinnamon
- 1 cup granulated sugar
- 5 ounces coconut (about 1 1/2 cups)
- 6 Tbsp unsalted butter, melted
Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth, be careful not to over mix.
Butter and flour a 9×5-inch loaf pan. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in a pan for five minutes, before turning out onto a cooling rack.
Eat a slice on its own or serve in thick slices, toasted, with butter and powdered sugar.
Let’s be real, this week can be overwhelming. With the new addition of thousands of people for SXSW, it can be tough to stick to your normal routines.
To combat that, we want to offer up simple recipes that require little thought, few ingredients and will keep you satisfied. We were also inspired by these delicious local radishes from Johnson’s Backyard Garden, and wanted to find a dish where they were the main feature.
This recipe comes from Bon Appetit, and they suggest that brief high-heat roasting mellows the radish’s peppery flavor. We also fell in love with this recipe because it uses the whole radish, greens and all. The tops add color and amps up the radish flavor. You’ll want to make sure to rinse the tops well, removing extra dirt that can clump in the leaves. This dish makes a great side for any dinner you may have planned.
Make sure to take care of yourself this week, smile at all the art-loving out-of-towners, and stick to eating real, local food.
Roasted Radishes with Brown Butter, Lemon and Radish Tops
From: Bon Appetit
- 2 bunches medium radishes (about 20)
- 1 1/2 Tbsp olive oil
- Coarse kosher salt
- 2 Tbsp (1/4 stick) unsalted butter
- 1 tsp fresh lemon juice
Preheat oven to 450 degrees F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 Tbsp olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
Melt butter in heavy, small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove from skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle the brown butter over. Sprinkle with chopped radish tops and serve.
Have we mentioned that we just got in some fresh strawberries? Not only are they beautiful, they may be the best berries we’ve ever had. We’re not over exaggerating.
They got here yesterday from Markley Family Farm, an outdoor hydroponic u-pick farm in New Braunfels, TX. For those of you not familiar with the hydroponic farming method, here’s some quick background information.
Hydroponics is a method of growing plants without soil. Instead of having their roots supported by soil, they plants are supported by a growing medium and a fed via a nutrient-rich water solution. This is a great method for growing food in areas where the soil is unsuited for gardening or what there is limited space. You can find out more about hydroponic, aquaculture and soil-less farming methods here.
Now back to the strawberries. Oh these beautiful strawberries.
We wanted to give you a good weekend breakfast recipe where the berries are the star. A simple dutch baby (or German pancake) does the trick. A sweet, egg based popover/pancake hybrid, the dutch baby will be popular with the whole family. Who doesn’t love a sweet, strawberry laden breakfast food?
Dutch Baby with Strawberries
From the Food Network
- 3 tbsp butter, melted and divided
- 1/2 cup all-purpose flour
- 3 tbsp sugar, plus extra for serving
- 1/2 tsp kosher salt
- 1/2 cup whole milk at room temperature
- 2 large eggs, room temperature
- Lemon wedges
Preheat the oven to 375 degrees F.
Place 2 tbsp of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait ten minutes before assembling the other ingredients.
Place the flour, vanilla sugar, salt, milk, eggs and remaining tbsp of melted butter into a bowl or a food processor or blender and process for 30 seconds. Pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30-35 minutes or until the edges are puffed and brown. Spring with additional sugar and serve with lemon wedges. You can also top it off with maple syrup, always a tasty option.
We’re lucky (for many reasons) to live in Texas. We get to plant, grow, and harvest leafy greens all winter long. And who doesn’t love fresh kale, spinach, and swiss chard in December?
With our produce fridge filled to the brim with kale, it’s time to get creative. One of the beauties of this green is you can sautee it, pop it in a pasta dish, eat it raw or bake it.
A favorite around these parts is the kale chip. Salty, crunchy, and SUPER easy to prepare, it’s a snack go-to that won’t leave your stomach feeling like a hot mess.
The best part about this recipe is you need four ingredients. That’s it. Kale chips are the ultimate lazy snack food that is simultaneously healthy.
If that isn’t a win/win, we don’t know what is.
- 1 bunch curly leaf kale
- 3 teaspoons olive oil
- 3/4 teaspoon sea salt
- 3/4 teaspoon nutritional yeast
- Cracked pepper to taste
- Pinch of ground cayenne pepper (optional, but gives the chips a little bit of spice)
Pre-heat the oven to 350 degrees. Wash and remove the stems from the kale. The stems, while not part of the recipe, are good for composting, or if you have chickens, they love these. Rip up the kale into desired chip size pieces, and once dry place in a large mixing bowl. Mix in the rest of the ingredients, making sure that the leaves get evenly coated.
Line a baking sheet with parchment paper, spread the leaves in a single layer, making sure to not overcrowd so the chips will dry evenly. Bake for 12-15 minutes, until the kale ‘s crispy. After they’ve cooled, serve or store in paper bags. If you own a vacuum sealer, you can store the chips for longer – just make sure to wait until they’re cool. Don’t refrigerate, as this’ll make the chips extra soggy, extra fast.
If the chips do start to lose their crunch, you can re-crisp them by baking them again at 350 degrees for 5 minutes. They’ll crisp up as they cool.