Tag Archives: Recipe-Autumn

Sweetly Spicy Kale Chips

This recipe is inspired by my colleague Alissa Segersten’s recipe over at Nourishing Meals. To procure Firefly Kitchens’ Kim Chee Salt, head click this link or visit the Ballard Farmer’s Market in Seattle, WA.

1 large bunches kale, stems and inner ribs removed
1/2 small lime, juiced
1 tablespoons sesame oil
1 tablespoons cashew butter (can sub creamy almond butter)
1/2 tablespoon maple syrup
1/2 to 1 teaspoon crushed red chili flakes
1/2 teaspoon Firefly Kitchens Kim Chee Salt (or sub sea salt)

Preheat oven to 250 degrees F.

Tear leaf from kale stems and chop or tear into large pieces.

In a small bowl, whisk together the remaining ingredients. Place the kale into a large bowl, and drizzle the nut butter mixture over the kale. Use your hands to gently massage the mixture in, coating each leaf.

Use one very large cookie sheet or two medium sized sheets and distribute the kale evenly so they are in one layer. Bake for about 30 – 40 minutes, removing the pans every so often to stir and flip the leaves 2 to 3 times while cooking. If they are not crisp and dry at the end of cooking time just pop them back in until they crisp up.

Once they are crisp, let them cool on the cookie sheets. Transfer to a bowl to serve.

PRO TIP: In humid climates, kale chips lose their crunch fairly quickly. Sticking them back on the cookie sheet for 5-10 minutes in a 200 degree oven will crisp them right bak up again.

RECIPE: Pear Ginger Upside-Down Cake (Gluten-free, Soy-free, Dairy-free)

I originally made this cake in 2005 and have recently been craving it. Here is the adapted recipe for food intolerances. It’s going to be the showpiece for Sunday Night Dinner. I also added crystallized ginger to the batter for an extra bit o’ spiciness. HEAVEN.

FOR THE TOPPING
3 tablespoon palm oil (coconut may be flavorful)
1/2 cup sucanat mixed with 1 tbsp. molasses
1 1/2 teaspoon Cinnamon
4 large Bosc Pears
— FOR THE BATTER —
4 ounces palm oil or grapeseed oil
4 ounce Applesauce
3/4 cup sucanat
2 tablespoon Ginger grated
3 Eggs (or Ener-G Egg Replacer as directed)
2/3 cups Molasses
3 cups gluten free baking mix
1 1/2 teaspoon Baking soda
1 1/2 teaspoon Baking powder
1/3 cup crystallized ginger
1/2 teaspoon salt
1 1/2 cups rice milk
1 1/2 tablespoon Vinegar

Instructions
Preheat the oven to 325 degrees Fahrenheit. Oil a 9-inch springform pan, and line the bottom with a 10-inch circle of parchment paper.

To make the topping, combine 3 Tbs palm oil, ½ cup sucanat, and cinnamon in a medium saucepan. Melt the oil over medium heat for about 1 minute; then pour the mixture into the prepared springform pan, completely coating the parchment paper. Place the quartered pears on top of the oil-sugar mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through.

To make the batter, cut palm oil into 1-inch pieces, and put them in a large mixing bowl. Add ¾ cup sucanat, and cream the mixture on medium speed for 3-5 minutes, until it is smooth and a pale tan color. Add the grated ginger, and beat 1 minute more. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating on low speed and making sure that each egg is fully incorporated before adding another. When all the eggs have been added, slowly pour in the molasses and beat to fully mix. The mixture will look as though it is breaking or curdling, but don’t worry – it will come together when the dry ingredients are added.

In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine.

Alternately add small amounts of flour and rice milk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter. Pour and scrape the batter into the pear-lined pan, smoothing the top with a rubber surface. The pan will be nearly full.

Carefully transfer the pan to the center rack of the oven, and bake for about 1 hour and 45 minutes, until a skewer inserted in the cake’s center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with an upside-down serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pan’s base off the cake, and peel away the parchment paper. Allow the cake to cool for a half hour or so, and serve warm.

Yield: One big cake, likely serving 10-12 people

Recipe: Warmed Arugula and Roasted Sweet Potato Medley

There is an abundance of arugula in my yard.

I was originally considering an arugula pesto, but I am well underway on my winter cleanse and am not consuming pasta (rice, quinoa or otherwise). I proposed a salad to go along with dinner on Sunday, and a roommate asked if that salad could be warmed.

I’m not accustomed to making “warm salads”. Typically my greens are cold and raw or sautéed. In a mood to take on a challenge and get crazy in the kitchen, I set out to find a “warmed salad” using arugula and other ingredients available. The recipe below is the result: a winter salad adapted from a recipe I found on thekitchn.com. It was an incredibly nourishing, yet lighter addition to Sunday dinner than steamed or stir-fried winter greens.

There is still an arugula overgrowth happening outside. I am wondering – what are you favorite recipes for arugula? I’d love to hear your ideas and recipes. Click here or on the comment tab below and share your kitchen magic!

Warm Sweet Potato Arugula Salad
serves 4

1 large sweet potato, cubed into small pieces
1 tablespoon olive oil
1/2 teaspoon allspice
1/4 teaspoon cinnamon
Fresh black pepper
Sea salt
2 small bunches arugula, washed and torn
1 cup walnuts

Dressing
1/4 cup apple cider
1/8 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tsp. dry mustard powder
Salt and pepper

Heat the oven to 500 degrees F. Toss the cubed sweet potato with the oil, spices, salt and pepper. Spread thin on a large cookie sheet and roast for about 15 minutes, or until browned at the edges.

Meanwhile, heat a cast-iron or other teflon-free skillet on medium high heat. Toast walnuts, stirring frequently, until aromatic and lightly browned (about 5 minutes). Whisk dressing ingredients together, or blend at high speed for greater emulsification.

Toss hot sweet potatoes with the arugula and walnuts. Drizzle the dressing over the salad to taste. Salad will wilt slightly, which is desired.