Got this recipe on You Tube years ago and the person sharing called them “Blessings” Kale Chips. The original raw-food recipe was prepared in large dehydrator. When I made them they never did get “crisp” but Gene said they were good anyway. I imagine that a bit of experimenting might be worth it as the sauce is delicious! I have not been able to find the post since so can’t share the link or credit the person who posted but the recipe is too good to keep to myself so here it is:
Vein and tear/chop enough kale to into chip size pieces to fill a colander
Sauce:
2 Cups Cashews
2 Cups Bell Pepper
5 Tablespoons lime juice
½ teaspoon garlic salt
curry to taste
dash of Braggs Aminos or soy sauce
Blend the sauce ingredients in the food processor.
Toss the kale and sauce together.
Spread on a cookie sheet that has been lined with parchment paper or Silpat
I use the KitchenAid spiralizing attachment to create the noodles but you can use a hand spiralizer if you don’t have the attachment.
The noodles are best when you use fresh, medium-size, straight zucchini. Wash but don’t peel and cut them in half if they are too long to fit in the spiralizer.
Place a dash of olive oil, the minced scapes and onions in a large sauteé pan. It is best to choose a pan that allows for plenty of room to toss around the zucchini.
Heat the oil and then toss the noodles into the pan. Quickly sauteé the noodles, continually moving them around with your cooking tongs. When they begin to get tender, sprinkle the garlic salt over them and remove them from the pan. You don’t want to over cook them or they lose their body and get watery. I use these noodles in place of pasta in several dishes and they go equally well with a red or white sauce.
This recipe is adapted from American Heart Association’s Go Red for Women Cookbook and can be easily adjusted for serving size. I’m including amounts for my 11″ and my 15″ cast iron skillets. I usually make the larger one so that we can have leftovers. I love this recipe because it is easy to make, is a stand-alone dinner and you can add all sorts of ingredients depending on what is fresh that week. Things that we’ve added include: hot peppers, garlic scapes, shiitake mushrooms, broccoli, sun-dried tomatoes, sweet peppers etc. Pretty much anything that you might add to an omelet can be added to this recipe. I also sneak in a bit of cream to the eggs if I have it on hand.
11 inch skillet
1 inch cube of salt pork or bacon ends
2 cloves fresh garlic-minced
1 large onion
4 large potatoes- sliced thin with a mandolin
8 chicken or 6 duck eggs
1 1/2 cups shredded mozzarella
1/3 cup grated parmesan
½ cups milk
1/4 teaspoon Hungry Bear garlic salt
1/8 teaspoon pepper
15 inch skillet
2.5 inch cube of salt pork or bacon ends
3 cloves fresh garlic-minced
3-4 medium onions
6-8 large potatoes-sliced thin with a mandolin
One dozen chicken or 8 duck eggs
2.5 cups shredded mozzarella
1/2 cup grated parmesan
3/4 cups milk
3/4 teaspoon Hungry Bear garlic salt
1/4 teaspoon pepper
Cut the salt pork into small bits. Cook in a 10” cast iron skillet until crispy. Add the onion, garlic and toss with the salt pork. Remove from the heat and start layering the potato slices in a ring to cover the bottom of the pan. If you have more than one layer of potatoes, brush a bit of olive oil on the top of each layer before adding another. Place the skillet into a 375 degree oven and bake until the potatoes are tender (about 40 mins.). While this bakes, beat the eggs and add remaining ingredients to the eggs. Top with any of your desired ‘extras’ Pour the egg mixture over the potatoes and return the skillet to the over for about 20 more minutes (until the eggs are fully cooked).
This is similar to the Potato Bake but has no eggs. As with the Potato Bake, it can be easily adjusted for size and allows for endless variations depending on what veggies you have on hand. It can also be made as a vegan dish by making sure the dressing is vegan and omitting the cheese. I sometimes toss in a few shiitakes between two of the layers.
Summer Layer Bake
1 large, sweet onion julienned
2-3 Tablespoons olive oil
2 cloves garlic, diced
2 cups thinly sliced summer squash or zucchini
4 potatoes, sliced very thinly
2-3 tomatoes thinly sliced
1 bell pepper diced
1/3 cup of Italian or Cesar salad dressing
¾ cup shredded cheese
¼ cup grated Parmesan cheese
1/2 tsp. red pepper flakes
Brush olive oil on the bottom of a baking dish or pan that is suitable for the grill (I use my old 12”cast iron skillet). Toss the onions and garlic in the pan, and then arrange the potato slices to cover the bottom of the pan. Sprinkle or brush on the top of the potatoes with some of the dressing. Layer the squash slices over the potatoes, brushing more dressing on top of that and then layer the tomato slices over the squash slices. Sprinkle the remaining dressing, the diced peppers, the cheeses and pepper flakes on the top. Cover tightly with foil and bake in a -med grill / oven (about 350 and cook until the potatoes are done (about 30-45 minutes).
A few summers ago I was visiting a neighbors yard-sale and bought a Cuisinart ice cream maker for a song. Since then, we’ve been enjoying homemade ice cream that is super simple to make and delicious. I imagine that this recipe can be adapted for other brands of ice cream makers but the amounts listed here fit into the Cuisinart bowl. I’ve used this recipe for with josta berry juice and raspberry juice. It is best made the day before you plan to serve it.
Pick over mash and simmer about 1-1.5 lbs. of fresh berries (I simmer them for about ten minutes, stirring/mashing frequently). Spoon the simmered berries into a jelly bag that is affixed to a large mason jar. Cover the jar, place it in the fridge and let the juice drip out overnight.
Regular Version
Combine:
1 cup berry juice
1 cup sugar
pinch of salt
1 1/2 teaspoons of vanilla extract
2 cups of heavy cream (one pint)
1/2 cup whole milk
Mix all until the sugar is completely dissolved and then chill in the fridge for at least two hours.
Pour the mixture into the pre frozen bowl that comes with the ice cream maker and follow the directions found in the manual to process your ice cream. Here is a link to the Cuisinart manual: https://www.cuisinart.com/share/pdf/manuals/ice-21.pdf
Vegan Version
1 cup berry juice
1 cup sugar
2 Tablespoons of cornstarch
pinch of salt
1.5 teaspoons of vanilla (if using plain coconut milk)
2 1/2 cups of coconut milk (I used Soy Delicious brand)
In a saucepan, slowly heat the berry juice, the sugar, salt and the cornstarch, stirring constantly until the mixture becomes slightly thickened
Slowly stir in the coconut milk
chill in the fridge until it is completely cooled (I did overnight)
Pour the mixture into the pre frozen bowl that comes with the ice cream maker and follow the directions found in the manual to process your ice cream. Here is a link to the Cuisinart manual: https://www.cuisinart.com/share/pdf/manuals/ice-21.pdf
