I have been reading rave reviews all over the internet for kale chips. I have tried kale before, in salads, and I truly don’t mind it. I like it only because it is so good for you, but it’s definitely not something I crave. Now I can officially say that I crave kale chips! They’re such a great flavor and a great replacement for potato chips (I like them even better!) and other salty, not-so-nutritious things. I may even try them crushed as a topping for popcorn, because I apparently love to do that (click here to share in my popcorn crazy).
Probably one of the most simple snacks to make, kale chips are just bits of kale torn into bite-sized pieces, sprinkled with olive oil and salt, and baked for 5-10 minutes at 300 degrees. You want them to be crispy but not brown. So easy!
I have a new favorite recipe for fall/winter sweets! Actually, this is pretty much tied with my recipe for apple pie cookies, but it definitely wins for cupcakes.
I roughly followed the recipe found here, but this is what actually went into these cupcakes:
1 cup brown sugar
½ cup unsalted butter, softened
½ cup pureed sweet potato
1 tsp vanilla
1 cup white whole wheat flour
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
I combined all the ingredients (not in any particular order) then baked them for 15 minutes at 375 degrees. I topped them with my roommate’s cream cheese frosting recipe:
8 oz plain cream cheese
1 cup white sugar
1/2 tsp vanilla
These ingredients were blended until evenly combined, and spread on the cupcakes. I sprinkled a little more cinnamon on top and then, finally, enjoyed my cupcakes!
I eat way too much pasta. It’s cheap, quick to prepare, and goes with so many things. Despite trying not to buy any during my last shopping trip, I did indulge a little and picked up some udon noodles. I have never worked with them before so I found a few different options to decide which I liked best. Here are the ones I enjoyed most.
This is a lighter, brighter option. I found this recipe here. It is noodles, tofu (which I substituted for the chicken because I’m a vegetarian), spinach, soy sauce, and lemon juice. I didn’t measure anything I added but I really liked what I came up with!
This was me completely winging it, but it was delicious! I added equal parts soy sauce, terriyaki sauce, and sweet and sour sauce. I also put a little four in one Chinese hot mustard to spice it up. Yum yum!
Made arepas for breakfast, roughly the Hispanic equivalent of pancakes. Growing up in a half-Hispanic household, they were my favorite breakfasts. Now I can make them for myself whenever I want!
Combine “Masarepa” (flour for arepas, found at Hispanic supermarkets) and water until it is possible to form little balls by hand. Flatten the balls into patties and cook on medium in a pan coated with butter. Cook both sides until slightly hardened (they won’t change color much), then remove and top with butter, salt, and the cheese of your choice. Enjoy!