Before smoky spicy kale chips came a tutorial and tips for kale and collard chips for Hellobee. While I loved the smoked paprika version as a change of pace, I most often season our greens chips with nutritional yeast (pictured above) or sesame seeds. The post has recipes for both variations, as well as tips for crispy chips. No one wants a soggy or burnt kale chip.
My energy levels have been dipping recently, so now I look at every meal as an opportunity not just to satisfy hunger but to fuel my body in the best way possible. Enter this tropical superfood smoothie for Hellobee – its bright flavors give me a boost just as much as its nutrient profile.
Okay, ground turkey. I know some people hate it, but I’m typically in camp “It’s alright”. I kind of enjoy its mildly sweet flavor, but because there are so many other proteins I prefer, I don’t often reach for it at the market. That being said, this turkey burger for Recipe.com is really, really good. The meat mixture has all kinds of interesting add-ins like chipotle in adobo and green apples, plus the lemon and thyme mayonnaise would be a great condiment for any sandwich.
Have you ever worked with a fresh ham before? I’ve eaten them but never prepared one on my own, so I took the opportunity this Easter to make one for a feast with friends. I used this pineapple and rosemary ham recipe as inspiration to make my own unsmoked variation. It was a bit of a project, but we fed many people with plenty of leftovers to spare. Plus, it was killer. Get the tutorial on Recipe.com.
Also for Recipe.com, I tackled homemade black and white cookies. I crave these often now that we live in Brookly, since this iconic NYC treat is everywhere. They’re cakey, barely sweet, and BIG.
While we eat plenty of green stuff, we chose to celebrate St. Patrick’s Day with a dessert of a different hue. These Irish pots de creme are an elegant, yet on theme means of celebrating the holiday.
Enjoy the rest of your weekend, and I’ll see you here next week!
Job hunting is…draining. At least it is for me. Maybe it’s an introvert thing? I consider myself confident, but when it comes to selling my skills and potential contribution, I start to feel awkward. I’d rather put my head down, get the work done, and the let the results speak for themselves. Then there’s the fact that searching for work is a time suck that leaves little room to create and develop – two things I feel a pull toward and wonder if are requisite to next steps career-wise, anyway.
At some point after I start to get irritated over how to allocate and find more time, I remind myself that frustration is wasted energy. You just gotta hustle.
The hustle, my friend, is not fueled by cronuts. It is most powerful and efficient when its source of energy is whole foods, particularly ample servings of vegetables. I’ve been prioritizing making my meals and snacks as nutrient-dense as I can manage, forgoing my previous habit of popcorn for lunch.
So, despite a feeling of busyness, my lunches are starting to mean business, as is the case with this meal of roots, greens, and fish. It’s saturated with color, richly textured, and includes multifarious flavors (sweet, earthy, tangy, herbaceous, salty, smoky, spicy) while still feeling cohesive.
Each vegetable component is lovely on its own. The beet puree is punchy & nutty and the thyme flavor is quite strong. Both creamy and velvety, it would be a lovely dip but I also had no trouble putting it down solo, one spoonful at a time.
I don’t think I need to tell you why kale chips are great, but after trying numerous seasonings, I’d say this version with smoked paprika is in my top five. In addition to the crunch and salt, the spicy factor makes these delightfully addictive. If I’m making them for the kids, I use about half the paprika, but I prefer to make a whole batch for myself anyway. After all, I need to keep my energy up.
Back to the hustle.
Herbed Beet Puree
3 medium beets, washed and trimmed
1/3 c tahini
juice of 1 lemon
1 tsp fresh thyme leaves
1/4 tsp salt
Preheat oven to 375 degrees F. Place the beets on a large piece of aluminum foil, drizzle with a bit of olive oil, and seal tightly. Roast until pierced easily with a fork, about 45 minutes. Once cool enough to handle, gently rub off the skins.
Add the cooked and peel beets to a blender or food processor, along with the tahini, lemon juice, thyme, and salt. Process until smooth and creamy. Serve under pan-seared salmon.
Smoky Spicy Kale Chips
method adapted from Oh She Glows
1 bunch kale, woody stems removed
1 tablespoon olive oil
1 teaspoon kosher or sea salt
1 teaspoon smoked hot paprika
Move two baking racks as close to the center as you can and preheat the oven to 300 degrees F. Cut or tear kale into chip-sized pieces. Rinse and pat or spin fully dry. You could also at this point store them in an open container in the refrigerator to completely dry out.
Split the greens between two half sheet pans. Drizzle each with half the olive oil and massage into the kale or collards to fully coat. sprinkle with the salt and paprika, and toss to combine. Spread in a single layer; if you have any extra, reserve to roast as a second batch.
Cook for 15-20 minutes, swapping the baking sheets at the 10-minute mark, until the chips feel dry to the touch but are not browning. Serve on top and alongside pan-seared salmon.
Whoops, it’s March 10th and I’m just now sharing February’s work. But, I want to slip this post in just in case you missed any of these recipes, because of the two years I’ve been at this, I think this may be my most delicious month to date.
For starters, I made a grain bowl with herbed tahini dressing for Hellobee, and while the recipe is really good the post is also an advertisement for grain bowls more generally. I included some links to other bloggers’ iterations and a template for pulling together one of these nourishing bowls. They’ve been my go-to lunch lately. Just prep the ingredients on Sunday and throw together a delicious, satisfying, and beautiful meal in minutes. Don’t forget the sauce – It brings it all together.
Also for Hellobee I shared a barely-sweetened, coconut-crusted French toast recipe. It’s everything I love about French toast – a super crispy exterior that gives away to a custardy interior – except the coconut magnifies this concept.
Speaking of breakfast, I made double chocolate pancakes for Recipe.com and included a tip for making the chocolate extra melt-in-your-mouth amazing. Just look at those babies! I wish I were eating them right now.
Also for Recipe.com I made a slow cooker balsamic-cherry braised pork. When I’m feeling uninspired by the same old winter produce, I turn to preserved specimens, like frozen cherries, to keep our meals interesting. This dish didn’t disappoint. The punchy, syrupy sauce coats tender pork to toe the line between sweet and savory.
One part of my Recipe.com work I really enjoy is taking existing recipes and tweaking them to suit my preferences, both flavor-wise and nutritionally. These pistachio and cacao nib power bars were a prime opportunity to do just that. I cut out the refined sugar and sweetened these just enough with honey, swapped chocolate chips for cacao nibs, and made them gluten-free. The resulting snack is both tasty and wholesome. I’ll definitely be making these again.
Finally, I want to share this article I wrote for SheKnows about gourmet work lunches you can make in 10 minutes or less. I created 5 sandwiches that put your basic ham and cheese to shame but can still be easily assembled at your desk or in the break room. Hey there, #notsaddesklunch.
(See you later this week with a recipe!)