Kale might be sliding over to make room for cauliflower at the top of the list for everyone’s favourite superfood, but it’s still delicious and full of healthy vitamins and minerals. Try this easy recipe for kale chips to help curb carb cravings!
1 bunch fresh kale, washed and chopped
1 tbsp olive oil
1/4 tsp each, chile pepper and paprika
dash of sea salt
Preheat the oven the 325F.
In a large bowl, combine the chopped kale and olive oil, tossing to cover evenly.
Spread the kale pieces out on a baking sheet, and sprinkle lightly with spice mix and sea salt.
Bake for 15 or so minutes, until it begins to crisp.
Cupcakes are inexpensive and easy to make, but making them look professional requires a bit more effort. This recipe is for a classic American buttercream, and the directions are for a basic cupcake swirl. Feel free to experiment with tips and icing flavors for cool new designs.
Classic American Buttercream
3/4 unsalted butter
4-5 cups icing sugar, sifted
3 tbsp cream (optional)
In the bowl of a stand mixer, cream the butter until smooth. Add the icing sugar, one cup at a time, until desired consistency is reached. Add the cream if the icing needs to be creamier.
Place cupcakes on a level surface.
Attach a large icing tip to a pastry bag, and fill 3/4 full with frosting. Twist the end to avoid spillage.
Starting in the middle of the cupcake, gently squeeze the bag to get a slow flow of frosting. Bring it to the edge of the cupcake, and gently swirl upwards, like an ice cream cone.
Store bought croutons are so expensive they almost feel like a scam, especially once you realize how easy they are to make. I like to save the ends of bread and stale bread in the freezer until I’ve accumulated enough to make a batch of croutons. Not only do you get delicious croutons for a fraction of the price of store-bought ones, but you cut down on food waste, too.
2 cups cubed stale bread
2-3 tbsp olive oil
1/2 tsp salt
1 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne powder
1/4 tsp pepper
Preheat oven to 275F.
Combine spices in a large plastic freezer bag. Gently drizzle the cubed bread with olive oil, tossing to coat evenly, and add to the bag. Seal the bag and toss the contents, ensuring the bread is well seasoned.
Pour croutons onto a large baking sheet in a single layer, and bake, watching carefully and flipping occasionally, until the croutons are golden brown, about 20-40 minutes.
Homemade spaghetti sauce is economical and convenient. This recipe is perfect on its own, or a great base to add roasted red pepper, ground beef, or more vegetables to. Experiment by adding mushrooms, sundried tomatoes, or peppers.
2 tins crushed plum tomatoes
2 large carrots
2 large celery stalks
3 bay leaves
1 tsp salt
½ tsp pepper
1 large onion, finely chopped
3-5 garlic cloves, minced
1/4 cup olive oil
1/2 cup red wine (optional)
In a large pot, heat the olive oil over medium-high. When warm, add the onion, carrots, celery, and salt and pepper. Sauté until the onion cooks down and becomes slightly clear (about 5-8 minutes). Add the garlic and sauté until fragrant (about 1 minute).
Add the tomatoes, and, if using, the wine. Stir until well blended, and simmer on low for 30-45 minutes. When finished simmering, remove the bay leaves and either leave as-is or blend until smooth.
A nod back to Summer, this strawberry agave cake is light with a slight tang from the berries and lemon. It makes a great treat for brunch, too.
1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2/3 cup agave syrup
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
3/4 cup buttermilk
1 1/2 to 2 cups fresh strawberries, trimmed and quartered, and rhubarb thinly sliced
1 tablespoon sugar
Preheat oven to 375F. Grease a 9 inch round cake pan.
In a medium bowl, sift together the flour, salt, baking powder, and baking soda. Set aside.
In a large bowl, mix butter and agave until light and fluffy. Add the lemon zest, vanilla extract and egg and mix until well combined. Stir in the buttermilk, then add the flour mixture and mix until just combined.
Pour the batter into the cake tin, scatter the strawberries evenly over the top and sprinkle with sugar. Bake for about 25 minutes or until a toothpick comes out clean of the center of the cake.