Kale Chips

I had gotten a kale bunch in my harvest box last week and PaleoJoe had a great idea to make them into kale chips.  You see them in the store at Whole Foods or perhaps your local grocer.  You wouldn’t believe how easy it is to make and how much cheaper it is to make it at home.  I looked up a bunch of different recipes on-line and here’s what I’ve put together.

 

KALE CHIPS

Ingredients:

1 bunch of kale (washed and dried)

Olive oil

Salt (You can use any seasoning you want.  Throw some hot pepper flakes or cayenne pepper for some heat!)

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Directions:

1.  Preheat oven to 350 F

2.  Wash and dry your Kale.

3.  All you want are the leaves so break off the stem.

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4.  Cut your kale into as big or as small pieces as you like.  I think mine are about an inch wide.

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5.  Arrange the pieces on the baking sheet.  Drizzle olive oil onto the kale.  You don’t want too much.  They will just cook up soggy.  Just do a little at a time, toss, and drizzle some more.   I did it about 3 times with 3 tosses.  Add your seasoning and make sure you toss so that it’s evenly distributed.  When you’re done, try and get your pieces facing down so that it’s like this:  /\  I hope you get what I mean.  The back side of the leaf should be facing up.

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6.  Put baking dish in oven and cook for 6 minutes.  At 6 minute mark, turn the tray around 180 degrees.  Cook for another 6 minutes.  Now that it’s done, check on it.  Is it as crispy as you would like it?  Add another 2-3 minutes for desired crispyness.

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Note:  So I’ve read that the “curly” leaf kale is the best to use.  You don’t want to add too much olive oil because then it will be soggy instead of crispy.  You’ll see that with some of your chips if you had put too much on some of them.  Cooking them facing down elevates the leaves so that they’ll cook evenly.  If you cook too long it’ll be too crispy or burned, so keep an eye on it.  10-15 minutes of cook time should be enough.  ENJOY!!

Kale Nutrition Facts HERE

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Plantain Chips

I was at Trader Joe’s yesterday after the gym, which probably wasn’t a good idea because I was super hungry.  Everything at the store looked delicious and it all needed to make its way into my belly.  At the register there was a bag of plantain chips, but it was fried in sunflower oil and that’s not Paleo friendly.  PaleoJoe said that if I wanted plantain chips he would buy them fresh and make them at home.  SOLD!!  There weren’t any plantains at Trader Joe’s so we made a stop at Sprouts and picked some up.

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Before I go any further…  what’s a plantain?  It’s a big starchy banana.  There’s a Filipino dessert called Turon where you roll it in sugar, wrap it in lumpia wrapper and deep fry it.  SO GOOD and SO BAD for you.  Not very Paleo friendly.  The plantain doesn’t taste very good raw.  I know, I’ve tried it.  It’s actually kinda gross.  So if you plan on trying a plantain, cook it first.

You might find a few of them at your local grocer next to the regular bananas, and you’ll notice that they are thicker than a regular banana.  The peel is also thicker and depending on how ripe it is, you may have some trouble trying to take it off.  I like to cut off the end, slice down the center and peel it that way.  Store them just like you would a regular banana.  You can get more info on plantains HERE or HERE.

 

PLANTAIN CHIPS

Ingredients:

Plantains (3-4 ripe plantains.)

Coconut oil (Enough to cover the whole frying pan.  If you have enough to submerge the fruit then cooking time will be a whole lot shorter)

 

Directions:

1.  Preheat your frying pan and coconut oil.  Medium to medium high heat.

2.  Peel your fruit

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3.  Slice your fruit as evenly as possible.

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4.  Once your pan has pre-heated, put your chips in.

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5.  Let it cook for a couple of minutes.  5-7 perhaps.  Just keep an eye on it.  When they are a nice brown on the side then flip.

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6.  When they are cooked, put them in a colander with paper towel to soak up an excess oil.

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7.  From here you can let them cool and eat them as is, or if you want you can add salt or sugar/brown sugar with cinnamon.  Entirely up to you!  Just put a little at a time, taste, and add more to your liking.

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8.  Transfer to a serving dish/bowl and ENJOY!!

I am not sure how long these will keep for as we made them last night.  I would imagine a couple of days in an air tight container.  I would also like to note that the taste and texture is way better when they’re fresh.  Not to say that they weren’t amazing the next day, but still.  It’s tastier and crispier when it’s eaten the same day.  ENJOY!!

 

Hard Boiled Eggs

We’ve all done it at one point in time.  We’ve put eggs in a pot, got it to boil and when it was cool enough to handle we peeled the egg.  But…  it wasn’t cooked all the way and now it’s a huge mess.  Start over!  I’ve been making hard boiled eggs for a good couple of months now and I pretty sure I know what I’m doing.  😛  Posted below, I’ve got the easy step by step way to cook hard boiled eggs.

For this recipe you’re going to need the following:

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6 Chicken eggs.  I’m not sure of the cooking times for a duck or quail egg as I have yet to hard boil one, but as soon as I know how I will post about it.  Double yolks take longer to cook.  The eggs in this recipe are single yolks.  Oh and I specifically say six eggs because that’s how many eggs fit in the pot that I used.

Speaking of pot…  You’re going to need a pot with a lid.  Put all of your eggs in the pot and fill with water.

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Put the lid on  and turn your stove to high.

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When the water has come to a boil you’re going to turn off your stove.

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Move the pot from the hot burner and set a time for 12 minutes.

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Once the 12 minutes are up, dump the hot water and replace with cold water.  You want the eggs to cool down before you can peel them.

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I have also just left the eggs in the hot water because I had forgotten about them and have been able to peel and eat them afterwards.  It’s perfectly fine.

I would have a post about how to peel eggs so that they don’t look like a hot mess, but I have yet to master that technique.  Though I must say that older eggs are much easier to peel than fresh ones.  I also find that if you crack the egg and then roll it on a hard surface with light pressure that works too.  But…  until I have mastered the technique of peeling eggs I can’t say that these tricks are fool proof.  More often than not I’ve had pretty eggs, but every now and again I’ll have a batch coming out looking like a hot mess.

Anyhoo…  In short: Eggs, water, pot with lid, turn stove to high, bring to boil, turn off stove and take pot off hot burner, sit for 12 minutes, dump hot water and let eggs cool down either with cool water or just put it aside, peel eggs, ENJOY!

Mango

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Look at how pretty those look!!

April Showers bring May mangoes!!  Around late April and beginning of May is when you’ll start seeing mangoes in your local grocer.  I LOVE mangoes.  They’re delicious peeled and sliced.  They’re delicious frozen in smoothies or made into sorbets.  Ever have dried mangoes?  The one I usually get I can’t have anymore because they add sugar to it, but if you’re not worried about your sugar intake then they are super delicious!!  They are delicious PERIOD!  There are many different kinds of mangoes (manila, haitian, purple, etc.) but the red one (like the one pictured above) would have to be my favorite.  Did you know that mangoes are the national fruit of the Philippines?  I think it’s also the national fruit of India and somewhere else.  I’m sure you can can get your google on and find out.

If I could, I would have a mango tree that way I can have fresh mangoes as soon as they are in season.  I don’t think you can grow one in California.  I do not have a green thumb whatsoever, but I think they need a more tropical climate.  Oooh!!  You know what else I like?  Green, not yet ripe mangoes.  They’re sour and still crunchy, but when you dip it in bagoong or shrimp fry:

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You get the salty with the sour and sometimes sweet (depending on how ripe your green mango has gotten).  I haven’t had this tarty snacky in awhile, but now that I’m talking about it I want some!!

I’m talking about mangoes today because PaleoJoe and I had gone grocery shopping yesterday after the gym, and mangoes were on sale at Sprouts.  Buy two mangoes for $1.  What a deal!!  At Whole Foods and Trader Joe’s they were running at $1.50 EACH!  At Sprouts I ended up buying 10 of them, and if I end up getting sick of them I can always peel em, slice em, and freeze them so I can use them in a fruit smoothie or even make a sorbet sometime in the future.  POW!  How about an applause for not wasting food?

Mangoes… as I said before, they come in different varieties.  You can usually find them in your local grocer, though I do recommend that you shop around because they can get a bit pricey.  The meat is sweet and soft, and delicious!  Did I mention delicious?!  To prep a mango it’s as easy as peeling the skin and slicing off chunks of meat.  The seed of the mango is large and you’ll have to cut around it.  When you try to slice into one you’ll feel the resistance.  That’s the seed.  You can keep the skin on and slice it like a hedgehog:

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If you’re going to buy mangoes at the store pick ones that aren’t bruised and have no cuts in the skin.  If you lightly squeeze the mango and it feels hard, then it’s not ripe.  Squeeze another lightly and if you feel that it gives just a little, then it’s just right.  Don’t squeeze too hard.  If you’re just not getting it then ask a worker in the produce section and they will help you out.  You can store mangoes at room temperature to ripen.  If you have ripe ones already then you can store them in the fridge.  Just take em out and let them come to room temperature before peeling and slicing.

Mangoes are rich in dietary fiber, potassium and vitamin A/C.  They’re nature’s healthy candy!  For more nutritional information go HERE.

An mangoes… I think I’ll cut one up and enjoy one right now.  You should too!

Survivor Mud Run 2013

When I was a kid, I used to watch the American Gladiators on TV and I thought it was a kick ass show!  I’m pretty sure it was on the USA Network or something like that.  I would watch it with my Auntie Gloria who was a fan of action so it was nice to bond with her over that.  I actually once thought that one day I would be able to go on that show and compete.  I knew I could kick Nitro’s ass in the Joust or the Gauntlet, though that would never happen because I’m female and they only pair you up with a female gladiatior.  Bleh.

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Not sure what happened the show, but it went away.  People got lazy?  Ran out of funding?  I don’t know.  It came back maybe ten years later with Hulk Hogan and Leila Ali were the hosts.  It is still bad ass!!  Is it still on the air?

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There’s also another show that I enjoy watching with my kids and that’s Ninja Warrior.  I could be a frickin’ Ninja!!  I would watch the show and think to myself, “I would kick ass in the first obstacle course.  I mean come on…  how hard it is it to climb a cargo net?  Not very!!”  The spider walk though…  eesh!

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Though I must say that the very last obstacle is a 15 meter (or 49 yard) rope climb, which I honestly don’t think I could ever do.  I can barely do a pull/chin up without assistance so there’s no way I will be able to climb a rope. Not saying I’m not going to try though.  It’s going to happen one day.  You’ll see…

Anyhoo…  on Sunday PaleoJoe and I drove to Rancho Murieta for PaleoJoe’s first mud run.

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He had accompanied me to the Urbanathlon in San Francisco, but did not compete.  He was my cheerleader.  Go Team Golly!!  🙂

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We get to the race late.  That was my bad.  I had set my alarm, but didn’t get up until I was supposed to be at his house.  Whoops!  Instead of a 9 am start time we were able to join the 930 racers.  I like going early because 1: It’s not hot.  2:  There’s available parking.  3:  You have the rest of the day to bask in the glory of finishing a race and wear your medal around to show off.  And last but not least, 4:  Clean mud.  No seriously.  Clean mud.  Throughout the day A LOT of people will be crawling through this mud and you don’t know if people are peeing in it, or spitting, or any other kind of bodily fluid.  Gross!!  An early start time somewhat ensures that the mud you’re getting dirty with hasn’t been tainted by hundreds of other people.  And trust me…  you get HELLA muddy!

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There is a wash area for you to get most of the mud off, but there’s nothing like a shower, shampoo and soap.  I think it took me a good half hour to feel fully clean.  Our next mud run will be in June called the Gladiator Rock N Run.  I ran this last year and I had a lot of fun.  At the very end there was a wall that I was having difficulty climbing because the mud was preventing me from getting any traction.  I did eventually make it up and over the top.  I think for the Survivor Mud Run race I attempted the monkey bars, but the mud was making my hands slip.  Ah well…

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I still got my medal…  😉

 

Celery Root (Celeriac)

 

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What is celery root?  They’re kind of ugly.  They’re dirty, they look funny, and they come in all shapes and sizes.  I had gotten 6 of them in my Full Circle harvest box last week and it would be my first time eating them.  I had PaleoJoe look up a couple of recipes and most of them say to roast, boil, or shred them raw into a salad.  We decided to boil and puree them, and serve them as a side dish to our Slow Cooked Wild Boar Shoulder.

CELERY ROOT PUREE

Ingredients:

3 celery roots (wash, peel and cut them up)

4 tablespoons of butter

1/4-1/2 cup of milk

salt and pepper to taste

Directions:

1.  Wash, peel and cut the celery root.

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2.  Place pieces in a pot.  Add enough water to cover the pieces.

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3.  Turn heat to high and let boil for 15 minutes or until the celery root pieces are soft and tender.

4.  Drain water.

5.  Add butter and milk.

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6.  Using an immersion blender (or a potato masher if you don’t have a fancy shmancy blender) blend the celery root til it is the consistency that you like.

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7.  Taste the puree.  Add salt and pepper (or whatever herb/spice that you like) until it is to your liking.

 

So what does celery root taste like?  It tastes like celery.  😛  If you’re on the Paleo Lifestyle like I am, it’s another alternative to mashed potatoes.  I think the next time I get celery root I’m going to fry them or even roast them. We shall see.  I’ve read that they keep pretty well in the fridge.  So if you plan on getting some, keep them in a bag in the vegetable section of your fridge.  Treat them like you would a bag of carrots and they should last you about 3 months.

For nutritional info…  CLICK HERE.

Slow Cooked Wild Boar Boneless Shoulder

What is your take on game meat?  I like it!  I’m a big fan.  I wish I had some hunter friends because I would totally hit them up to go hunting for me so I would always have game meat in my freezer.  Since I don’t know any hunters I end up getting my game meat from this awesome store called Dittmer’s Gourmet Meats & Wurst-Haus in Los Altos.  They have an amazing selection of deli meat, sausages, and much much more!  I discovered this place while on a lunch break.  I had some time to kill so I left the office to go on a walk.  It was a beautiful California day and I had been sitting in my office for a little too long.  While on my walk I came across this store and stepped inside.  LOVE THIS PLACE!

Last week I picked up a Wild Boar Boneless Shoulder.

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The last time I had Wild Boar was probably back in February and it was Wild Boar Bacon.  SO GOOD!!  It’s bacon…  of course it was going to be good!  😛

Tuesday morning PaleoJoe and I did a quick prep of ingredients before leaving for work.  Below is the recipe for cooking Wild Boar in a crock pot.  We served with with pureed celery root.  See recipe HERE.

SLOW COOKED WILD BOAR BONELESS SHOULDER

Ingredients:

1 whole Wild Boar boneless shoulder (I honestly don’t remember how many lbs the meat was)

3 carrots (peeled and chopped)

2 onions (peeled and chopped)

Hella Garlic (We love garlic.  I think we ended up using half a bulb.  Just smash and peel em)

1 can of organic diced tomatoes (if you have fresh that’s better!  Cut and seed em.)

1/4 – 1/2 cup of white wine (you can use red as well if you want.  Or none at all.  entirely up to you)

salt and pepper to taste

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Directions:

1.  Make sure that your crock pot is big enough for the amount of meat that you have.

2.  Season the meat on both sides.

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3.  If your aromatics (veggies) haven’t been prepped, prep them now.

4.  Throw the veggies in the pot with the meat.

5.  Add wine (optional)

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6.  Cover and set temperature to LOW.  Leave the cover on during the cooking process.  You wouldn’t want to release the heat.  You’re going to be cooking this for 6-8 hours.

7.  Get a cutting board or a large plate to put your meat on for cutting/serving.

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8.  Using an immersion blender, you can blend the leftover veggies and juices.

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9.  Cut and serve!  Pour as much or as little of the sauce on your meat and ENJOY!!

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Note:  You can easily make this a stew if your meat was chopped into stew sized pieces.  This one was frozen solid and there wasn’t time to defrost it.  Again, we served the meat with a side of pureed celery root, which I will post the recipe for later.  Also, if you don’t have a crock pot you can also cook this in a dutch oven or cast iron pot and place it in the oven at 325 degrees for 2-3 hours.  That’s if your meat isn’t frozen solid like this one was.  You can even put it in a roasting pan.  Just make sure to turn the meat so that it cooks evenly.