delicious, pretty much healthy recipes — body. drives to wayne with good music and pretty weather — spirit.
here are a few examples of both.
baked kale chips
i've read so many blog posts about people making these and how great they are. i was skeptical because i'm pretty sure kale is that green sprig of crap they put beside your steak at restaurants. but i just figured i'd try it out for kicks. i found this recipe here from skinnytaste, but from what i've read you can use whatever spices that you want.
long story short, they really are delicious. they are crunchy like real chips and sort of just melt in your mouth. i made two batches the first day i tried them. kyle liked them, too, and this week in west virginia i made a batch for my sister and i to eat in the car on the way to wayne. she liked them, too! no, they're not as good as a pile of Snyder's BBQ chips, but they're crispy and salty and a lot better for you.
one serving of the kale chips has about 50 calories, 3 carbs and 3 grams of fat, while a serving of regular chips has 150 calories and 14 carbs and 10 grams of fat. so, yeah, they're better for you.
Baked Parmesan Kale Chips from SkinnyTaste
1 bunch kale
1 tsp olive oil spray
a sprinkle of sea salt or kosher
1/2 cup shredded parmesan cheese
Preheat oven to 350. Lightly spray two large baking sheets with oil.
Wash and dry kale. Remove the leaves from the thick stems and tear into bite sized pieces.
Place on baking sheet, spray with olive oil and sprinkle with salt.
Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.
Top with shredded parmesan cheese, keeping a close eye on them, bake an additional 5 to 6 minutes until the edges are crisp but not burnt. Time will vary depending on your oven.
stacked roasted veggie enchiladai found this recipe here on perrry's plate and it was something i had been wanting to try for a long time, then finally got around to it and then danced around because it was so delicious.
i didn't use exactly what it called for, but rather just used what vegetables i had laying around, which were red peppers, an onion, spinach, a can of smoked tomatoes, a can of corn and a can of black beans. it's not nearly as much as the recipe says to include, but it was still so filling and huge, i don't know if i could have fit everything into the pan otherwise. i used whole wheat tortillas, too, instead of corn ones. it was seriously so good.
the original recipe says it will serve 4-5 people, but i think mine served more like 9-10. it's huge. once i entered the recipe into myfitness pal, it has only 229 calories per serving, 28 carbs and 9 grams of fat. so even if you go back for seconds, your dinner is still under 500 calories. and think about how much fat is probably in a regular enchilada. at Abuelo's, just one rolled enchilada has about 18 grams of fat, and you usually get 3 or 4 for a plate. yikes. so anyway, here is the original recipe, but do as i did and add or subtract anything you want. just use a lot of vegetables.
Stacked Roasted Vegetable Enchilada from Perry's Plate
1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower cut into 1/2 inch chunks
1 small sweet potato, peeled and cut into 1/2 inch cubes
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and pepper
1/2 cup chopped cilantro
2 cups salsa
2 ounces baby spinach
9-10 corn tortillas
2 cups shredded cheese
sour cream and thinly sliced scallions (optional)
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
driving & musicas i said, i'm in west virginia this week. i drove from tennessee on monday. the weather was perfect and the traffic wasn't bad. as much as i hate driving alone, it was a nice trip and i sort of liked just being with myself and some music and the wind.
i listened to a lot of the Oh, Hello's, Jason Mraz, The Civil Wars and Miranda Lambert. perfect driving music, if you asked me. below is a video of my favorite song from the Oh, Hello's. my friend zachary told me about them, and i'm in love. check them out.
i know i've moved away from my hometown, but i miss it all the time, and each time i come back, it gives me time to clear my head before i go back into my crazy world. i love my crazy world that kyle and i have started building, but he and i both know that there isn't much that a drive to wayne can't cure. or just a drive anywhere.
when you have good music like this in the car with the windows down on a sunny day and your hair is whipping around your face and the sunshine is slowly tanning your left arm darker than your right, a lot can happen inside. it's rejuvenating. it's eye-opening. it's cleansing.
enjoy these things. i promise they're good.