November 11, 2018

Miso Kale Chips

I know I've posted a lot of recipes with kale. I waited until way too late in the season and then attempted to eat all my kale from my garden before it froze. The last of the kale I could salvage was made into my second batch of these kale chips from Run Fast. Cook Fast. Eat Slow. because I find them strangely addictive.

Miso Kale Chips
1 large bunch kale, stems removed
1/4 cup raw cashews
2 Tbsp. olive oil
2 tsp. miso paste
1/4 tsp. garlic powder
1/4 tsp. smoked paprika

Preheat oven to 300°F. Line 2 baking sheets with silipats or parchment. Wash and dry the kale, and rip into pieces.

In a food processor or blender, combine the remaining ingredients. Pulse until the mixture forms a thick paste. In a large bowl, work the paste into the kale pieces, using your hands to work it evenly onto the kale.

Spread the kale pieces on baking sheets, but do not overlap. Bake 10 minutes, rotate the pan, and then bake another 7 to 10 minutes or until crispy. I usually pull off the ones that are crispy and keep popping the rest back in the oven for another few minutes until the crispy. Cool completely, and enjoy! These don't hold up well for long, but they also don't last long!

Mimosa Cupcakes

Last week at work, one of my co-workers joked about needing a mimosa. Another co-worker extrapolated that idea by saying that I should make mimosa cupcakes. I just laughed but thought, "Challenge accepted."

I found this recipe from Sally's Baking Addiction and liked the frosting recipe. I was actually going to mimic the whole recipe but was lacking a few of the cupcake ingredients. In hindsight, given how her cupcakes looked compared to mine, I wish I would have tried her recipe. The flavor is solid in my cupcakes but just lacks the nice dome. They are a slightly more dense, flat cupcake, but no one complained. I had tweaked my tequila sunrise orange cake for my cupcakes.

Mimosa Cupcakes
Cupcakes
Substitute champagne for tequila in this cake recipe
Frosting
1 1/2 cups champagne
4 sticks butter, room temperature
8 cups powdered sugar
2-4 drops orange essential oil

Prepare cupcakes, and let them cool completely before frosting. While baking the cupcakes, simmer champagne in a small pan until reduced to about 1/3 cup. Let cool completely before proceeding to make frosting.

To make the frosting, beat the butter 5 minutes on medium speed until light and fluffy. Gradually beat in powdered sugar. Add the champagne slowly, beating until desired consistency. Add orange oil, and beat to combine. Makes 24 cupcakes.

Peanut Butter Banana Muffins

The neat thing about these muffins from I am Baker is that they contain no processed sugar aside from the chocolate chips I added. They are sweetened with honey and banana, yet they were a huge hit with my son. In fact, he requested we make them for Christmas because they are the best muffins ever. (Wrong, child. I think these are probably my favorite muffins. But these blackberry cobbler biscuits are probably what I'll make around Christmas. So delicious.)

I'll be repeating these, though, as they're healthy enough for me to feel good about my child eating more than one throughout the day. Here's the recipe with the tweak I made for the top of the muffins instead of the glaze.

Peanut Butter Banana Muffins
1 cup flour
1 cup rolled oats
1 tsp. baking powder
1 tsp. baking soda
1 pinch of salt
2 medium bananas
1/2 cup peanut butter
1/4 cup honey
1/2 cup plain yogurt or sour cream
1/4 cup unsweetened almond milk
1 egg
1 tsp. vanilla
1/4 cup mini chocolate chips, optional
1 Hershey's candy bar, optional

Preheat the oven to 375°F. In a medium bowl, combine the flour, oats, baking powder, baking soda and salt. In a separate bowl, mash the bananas. Then add the peanut butter, honey, yogurt, almond milk, egg and vanilla. Add the wet ingredients to the dry, and mix until well combined. Stir in the chocolate chips.

Divide mixture among 12 muffin tins, either greased or lined. Bake 14 to 18 minutes or until done. (The top should spring back if you gently touch it.) Makes 12 muffins.

November 6, 2018

Everything Spiced Nuts

There was a section in my most recent Food Network magazine about everything bagel seasoning, which I've almost snagged when I saw it on a rare trip to Trader Joe's. Instead I threw together my own seasoning with minced onion, minced garlic, sesame seeds, poppy seeds and salt.

Then I proceeded to make these nuts, which are completely addictive. These are perfect for a heart-healthy holiday snack or as a gift around the holidays. Or for shoving into your mouth every time you walk by your kitchen. (And, they fit into Whole 30, which makes them a perfect snack that feels like a special treat. Yes, after 30 days of no chips, nuts like these feel like a special treat. Don't judge.)


Everything Spiced Nuts
4 cups unsalted, raw nuts (ideally use a mix)
1 egg white, beaten until foamy
2 Tbsp. everything bagel seasoning
Everything Bagel Seasoning
1 Tbsp. poppy seeds
1 Tbsp. sesame seeds
1 Tbsp. dried minced garlic
1 Tbsp. dried minced onion
1 1/2 tsp. salt

Preheat oven to 325°F. Line a large baking sheet with a silicone liner. Toss the mixed nuts with the egg white. Add 2 Tbsp. of the everything bagel seasoning, and stir to mix well. Spread the nuts in an even layer on the baking sheet. Bake 25 minutes, stirring once, until toasted. Cool, and break apart if needed. Store in an airtight container. Makes 4 cups.


November 5, 2018

Miso Fast Greens

Never did I ever think I'd cook a batch of kale as a side dish. I've embraced kale in soups and even a few salads, but to cook it on its own? This recipe, though, from Run Fast. Cook Fast. Eat Slow. really does make a pretty tasty side dish in a matter of minutes. Now, they're not like the bacon-drenched delicious greens from that South Carolinian restaurant Twelve Bones that are insane, but they're also much healthier.

Miso Fast Greens
1 Tbsp. olive oil
1 large bunch of kale, stems removed and chopped
2 Tbsp. miso butter
2 garlic cloves, minced
Miso Butter
1/4 cup butter, softened
2 Tbsp. white miso paste

First, make the miso butter by mixing the butter and miso until combined. This can be refrigerated for up to 2 weeks.

Heat the oil in a large skillet over medium heat. Add the kale, and cook until wilted. This should take just a few minutes with frequent stirring. Add the miso butter and garlic. Saute for one minute, and then serve warm. Makes 3 servings.