Wednesday, August 31, 2011

Kale Chips!

Earlier in August I read a blog post from The Nutrition Twins about Kale and all its wonderful health benefits and great flavor. They included a recipe for kale chips from Rachel Harvest, a nutrition intern.
Kale Chips

Serves 6


1 bunch kale
1 tablespoon olive oil
1/2 teaspoon seasoned salt


Preheat an oven to 350 degrees F.
Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
Wash and thoroughly dry kale with a salad spinner.
Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Nutritional Information

Amount Per Serving Calories: 58 | Total Fat: 2.8g | Cholesterol: 0mg

I tried this recipe out last night and loved the results. Crispy and delicious kale chips that are healthy too! I did not use the parchment paper since the olive oil keeps it from sticking. Rather then using a salad spinner, I washed the kale while whole and shook it dry by hand. Then I tore it into bite sized pieces and it turned out great.

Have fun and enjoy!

Monday, August 22, 2011

Shrimp and Scallop Stew Recipe

Yesterday I promised I would post this recipe for Shrimp and Scallop Stew. Peggy found it at a great website I added a bit more ground red pepper, and some Tapatio Mexican hot sauce to give it some extra heat; then served it with artisan sourdough bread for dipping. Enjoy!

Shrimp and Scallop Stew
Serve with crusty French bread.

Servings: 4

10 ounces fresh or frozen medium shrimp in shells
10 ounces fresh or frozen scallops
1 cup finely chopped onion
4 cloves garlic, minced
1 tablespoon cooking oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper *
1 cup vegetable broth
1 cup finely chopped tomatoes
1/4 teaspoon Kosher salt
1/8 teaspoon ground saffron
Parsley for Garnish

Thaw shrimp and scallops, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and scallops; pat dry.

In a large saucepan, cook onion and garlic in hot oil until tender. Stir in cumin, cinnamon and red pepper; cook and stir for 1 minute. Stir in broth, tomatoes, salt, and saffron. Bring to a boil; add shrimp and scallops. Return to boiling; reduce heat. Simmer, covered about 5 minutes. If desired. garnish with snipped parsley.

COOK'S NOTE: If sensitive to heat, lower red pepper to 1/8 teaspoon.

Per Serving: 240 Calories; 6g Fat (24.4% calories from fat); 1g Saturated Fat; 29g Protein; 16g Carbohydrate; 2g Dietary Fiber; 132mg Cholesterol; 750mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat.

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Sunday, August 21, 2011

Shrimp And Scallop Stew

Wonderful dish that packs a lot of flavor. Think India meets New England. Recipe to follow soon.

Saturday, August 20, 2011

Grilled Corn With Beef Tenderloin Medallions

Halibut Olympia

Here is a recipe from another coworker of mine that she got while vacationing in Alaska. Enjoy!



1. White Sauce:
2 cups mayonnaise
6 oz. mustard
½ cup of white wine
salt and pepper to taste

2. Onions
set oven temp to 350 degrees
mix sliced onions with mayonnaise & grated parmesan
bake in pan covered with foil
timer for 45 -60 minutes

3. Halibut
bake halibut with white wine, lemon juice, & butter

4. Preparations
layer bottom of dish with above onions
next layer is baked halibut
next layer is white sauce
topped with Japanese bread crumbs and grated parmesan
bake in oven till toasty and golden brown on top