FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy

Someone finally got Kale Chips right…

October22

I got this recipe from another site – here: A Cup Of Jo: The Best Kale Chips
They were the best I’ve had/made yet! Thanks A Cup Of Jo!  I’ll keep this one on hand… here on my blog.

You’ll need:
A bunch of kale (either curly or lacinato—they’re both good, but texturally, I prefer curly), center stems removed, washed and dried thoroughly
About 1 tbsp. sesame oil or olive oil
1 to 2 tsp. soy sauce
About 1 tbsp. sesame seeds

What to do:
Preheat your oven to 350F.

Tear the kale into large pieces and place them in a bowl. (NOTE: I have to stress how important it is that your kale is dry. Otherwise, the chips will turn out soggy.) Next, add the oil, soy sauce, and sesame seeds, and toss it all together with your hands. You want each piece to be glistening, but not so much that any of the oil or seasoning pools at the bottom of the bowl. You can also taste a piece at this point. It shouldn’t be too salty, because the taste will condense in the final chip. Feel free to add a little more soy sauce if you’d like, though.

On 1 or 2 baking sheets (with or without parchment paper), lay the pieces out flat.

Bake 6 to 7 minutes. (Note, however, that these aren’t hard figures because I know my oven is hotter than average. I’ve seen times ranging from 6 minutes to 12, so the first time you make these, keep a close eye on the chips. You want to take them out before they’re completely crisped—they’ll still be a little soft in the middle.) You may need to experiment a little with the timing to get it right.

Vegan Thumbprint Cookies

January8

I used to buy these cookies every single time I went to Whole Foods.  They charge a very unreasonable amount of $1.25 per cookie and they are individually wrapped in saran (which I am NOT a fan of – that stuff is omitting god knows what kind of pvc chemicals right onto our food!!  Here’s a link to some basic info on that, if you’re interested) AND they are not organic!!!  What!!  Why am I paying for these??  But I was lazy and didn’t want to add something else to my list of things to do in the day so I kept buying them.  Until… one day Zeke asked the nice people at WF’s if he could buy some unbaked dough so we could make them fresh (because they always seemed too hard) and that’s when we found out that they are baked, frozen, shipped and then thawed and put on the shelf.  No wonder they are hard as a rock!  Why are we still buying these???

We aren’t… anymore.  Because I straight up stole the recipe and figured out my own better, healthier version, amounts, and bake time.  They are THE easiest dessert I make now and I can give them to London guilt free and even sometimes for Breakfast in a pinch because they are pretty healthy.  So here’s how I do it:

Preheat the oven to 350°. Mix the following ingredients together in a mixer or bowl:

3/4 Cup – Maple Syrup
1 1/2 Cup – Almond Meal
1 Cup – Oat Flour
1/2 cup – Rolled Oats
1/4 Cup – Safflower Oil (or Sunflower, or Walnut,… – just stay away from Canola as it is highly processed and hard on your blood)
1/2 Cup – Finely Chopped Walnuts (you can/should use a food processor for this, if you have one.)
1/4 Cup – Quinoa Flour (Grind whole Quinoa in a [coffee] grinder for this if you can’t find Quinoa Flour or don’t want to spend the money.  Or you can also use Barley flour, but Quinoa is so much healthier and tastes identical in this recipe.)
1/2 Tsp – Cinnamon
1/2 Tsp – Nutmeg (ground)
1/4 Tsp – Sea Salt
One or more Jam, Jelly, Fruit Spread of your choice (I only use Jams that contain NOTHING but fruit. Trader Joe’s carries several great organic fruit jams, as well as Whole Foods. You just have to read the ingredients before you buy!! BUT, we love the Fiordifrutta brand and order many of the varieties by the case. They only use apple juice to sweeten so it is lower fructose.)

Using a regular size ice cream scooper, scoop out a ball of dough, round it out with your hand, flatten it half way on a cookie sheet lined with parchment paper (if you don’t have paper, just do without it. No big deal) take a small spoon, like a demitasse spoon, or your thumb (thus the name) and create an indent in the middle that you will later fill with jam.
Bake unfilled cookies for 5 minutes, remove from oven and fill with Fruit Spreads, continue baking for another 12 minutes. Let cool on cookie sheet for about 2-3 minutes, then transfer to a cooling rack until completely cooled.
Make approximately a dozen cookies.

This is the above recipe DOUBLED.

This is my nutty son eating his second cookie right off the rack.

What a face! Crumbs and all.

 

Husband Rating (a very dramatic) 10 star:gold-stargold-stargold-stargold-stargold-stargold-stargold-stargold-stargold-stargold-star “ Thumb-prints? Print out this recipe because these are the best cookies ever!”
Kid Rating 5 smiley faces “Mommy – I only like the strawberry but I want one of the lemon because it’s reeeeeally good.”

Thanks to Whole Foods for listing the ingredients and giving me a huge head start on this one!
Enjoy!
D-

Quinoa Cabbage Salad

July28

Oh my – this was a total serendipitous, no-plan, thrown together, cleaning out the crisper drawer dish, but MAN was it GOOOOOOOOOOOD!  It’s my new favorite salad of the year.  Here goes:

This was super easy and fast…

Cook 1 cup of Quinoa (Rinse 1 cup Quinoa and add to a sauce pan with 2 cups cold water.  Bring to a boil and then reduce to a low simmer for about 20 minutes.)

Steam 1-2 sliced carrots and thinly shredded Kale (about 4-5 medium sized leaves with steams removed from entire length of leaf)

Shred or cut up about 1/2 head of green cabbage

Shred one carrot

Chop about 1/2 cup of Italian Parsley

Combine all ingredients into a large bowl and mix well. (Give or take a little on the Quinoa – I didn’t really measure and I had some leftover)

Combine about 1/2-3/4 cup Veganaise with about 1 cup or so of Braggs Liquid Amino Acid.  Whisk to combine well.

Add the dressing to the salad and mix well, leaving some reserve for people like my husband who like to drown their food!

I only served it with fresh corn on the cob, and we were still full! I think it would be great with some fresh baked bread though like this one: Country Style Yeast Free Bread.  Enjoy!!!

Husband Rating 4 star:gold-stargold-stargold-stargold-star “I would have given it a 4 1/2, but there was too much parsley for me.”

Banana Quinoa Muffins

January14

I LOVE these and eat them all the time. I make them for my baby who loves them too and they are super good for him… I got the recipe off the back of the box of the Ancient Harvest Quinoa Flakes. I made a few changes, as always, to accommodate our household food rules (not sugar, no eggs)

preheat oven to 400゜

1/2 cup Quinoa Flour (hard to find – the only one I have found is from Ancient Harvest)

1/2 cup Quinoa Flakes (same as above, but not AS hard to find – in the cereal section at Whole Foods)

2 tbsp agave (or coconut palm sugar) (or raw honey)

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

2 Ripe Bananas

2 eggs worth of Egg Replacer (3 tsp egg replacer whisked into 4 tbsp warm water) (or 1/2 cup Applesauce)

preheat oven to 400 degrees. Mix dry ingredients, in separate bowl mix wet ingredients. Pour into greased muffin tins. Bake 20-25 minutes. Makes 6 small muffins. These are great with Earth Balance Butter spread over the top like frosting.

No one I know like these as much as I do so don’t expect to love them. But know that they are my favorite snack in the house!! And they are totally healthy. Quinoa is very healthy! Great to bake with it when you can.

Husband Rating 2 star: gold-stargold-star “You know what…? I like them. But… I don’t like them a lot.”