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Baked Kale Chips

Reviewed: Feb. 5, 2013
Trying hard to eat healthier, and kale is just so jam-packed with nutrients that I was determined to get this right. It took two tries, though, and here is what made the difference. You barely need a teaspoon of olive oil for every two fistfuls of kale. Too much oil and they don't crisp up. The second time, I put it all in a big mixing bowl, put a tiny splash of extra virgin (and two drops of truffle oil!) and tossed it well using metal tongs. Kept my hands clean! Then sprinkle lightly with sea salt or seasoning salt, and a small dash of garlic powder, and mix well again, tossing with the tongs. Remember the fluffy kale bakes down and shrinks, it is really easy to go overboard on seasonings. Then I spread it out on a non-stick sheet and baked at 300 degrees. Five minutes into it, I took it out and used the tongs to "fluff" it up and scrape it off the pan. This helped dry it out tremendously. I put it back in, and kept taking it out every couple of minutes to shake the pan. As it more properly dries out, the kale will start to freely slide around on the pan when you shake it...that is how you know you are close to done. I put it back in for just a couple minutes more, and man, they came out sooooo lite and crispy it was almost like eating air! My three year old was shoving them down as fast as she could because she thought they were "chips". Big contrast to the first time I made them, they came out too chewy for my kids because I had used too much oil.
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Curry Carrot-Leek Soup

Reviewed: Oct. 13, 2010
You will not be disappointed with this soup!! While the carrots and leeks were cooking, I added one clove of garlic chopped and about a half tablespoon of ginger chopped. The ginger brings out the carrot so beautifully. And, as one reader suggested, I doubled the amount of curry (and it was not overpowering) and I added some dill at the end while blending up the soup. Incredible! I also probably added more salt than suggested here because I just keep adding and tasting, adding and tasting... till I get it right. Thank you Valerie! I love recipes from old cookbooks, and from other countries!
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Radish Dip

Reviewed: Oct. 5, 2010
We get a weekly organic veggie/share box, and I never knew what to do with radishes. The raw garlic makes it real pungent so go easy, two decent sized cloves should do. I used all of the radishes that I had, which was a bunch of 8 or 9, and you could barely make out the radish taste. Mine came out a little watery as well and I think it is due to me pulverizing the radishes before adding the cream cheese. Next time I will barely pulse it and then add the cream cheese for the final blend. I only used one bar and a quarter of cream cheese. Two whole bars seemed excessive. And I did add some salt as another reader suggested. The best thing about this is that it is so versatile! We had it with celery sticks, used it as a spread on Garden Vegetable Ritz crackers, and used in place of mayonnaise on sandwiches. Delicious! Even my four year old was game for trying it, but she said it "has a spicy" (again, go easy on garlic if you want to taste any radish.)
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2 users found this review helpful

Peanut Butter Bars I

Reviewed: Aug. 12, 2010
These are the most amazingly easy and drool-inducing little treats ever! I only used about a stick and a quarter of butter and it still came out fantastic, and way better for you than two sticks of butter. Do place the graham cracker crust in the fridge for a few minutes while you are melting the chocolate, it holds up better once you start spreading on the chocolate. Definitely do what one reviewer suggested and cut the bars about 10 minutes after you started to let them chill, its so much easier than doing it when the chocolate has hardened. (Besides, the knife makes pretty swirly patterns in the chocolate when you do this!) Is a favorite treat of friends and co-workers at the holidays or for pot lucks.
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2 users found this review helpful

Zucchini Provencal

Reviewed: Aug. 10, 2010
As a full-time working mom of two kids, I need fast, easy and good... this fit the bill! My husband was saying "Hey that smells good, what is it??" I didn't have a green pepper on hand nor the parsley, but no matter. It still came out pretty good. I also added a chopped shallot to the onion in the beginning. I think freshly shredded Parmesan at the end would have been a whole lot better than the grated version I used. But overall, easy and good. And a good use for all the zucchini I get in my weekly organic box! Would be great on top of angelhair pasta, which I'll try next.
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8 users found this review helpful

 
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