Seriously, make these tonight. This method really takes the bitterness out of the kale so even if you hate kale you will really really love these kale chips.
One of my closest friends, and fellow dietitian, made these for us in October and last night I got inspired to make them for a couple other friends who were coming over for dinner. Prepping the kale might seem a little daunting but I believe it is well worth it. Continue reading
Dear Blog Fans,
I’m sorry we’ve been so distant lately but we’ve been missing from the blog for the last few months for good reason: I had been studying almost every waking, non-working moment. I think Kendall was losing patience with me not being able to help with dinner or the grocery shopping but now it is all over.
I am happy to announce to you, blog fans, that this is the first post penned exclusively by Yours Truly, Registered Dietitian.
While we’ve been away we’ve been cooking up some really yummy things for ourselves while learning some thrifty ways to shop and eat. To to get the most nutrition for our dollar we are buying more raw, unprocessed ingredients and learning what to do with them. It helps that we aren’t afraid to buy something when we have no idea what to do with it, especially when the deal is so good.
So we bought this chicken. Continue reading
Posted in cooking, food, recipe
Tagged brine, brown sugar, chicken, cooler, garlic, kale, lemon, olive oil, roast, rosemary, salt, sweet potatoes, thyme, trussing
If you grew up like me, salt was akin to a fine, white sand and it came out of a shaker that rested in the middle of the dining room table and once you became “of a certain age” you needed to keep a close eye on your intake.
Salt is known scientifically as sodium chloride, or NaCl. (Na is from the latin natrium.) Salt forms when sodium, a highly-reactive metal that ignites in water, and chloride, one part of the corrosive hydrochloric acid, get together.
Sodium and chloride are both essential in very small amounts to the life of all animals. Historically, salt has been used in a wide variety of ways, such as in the preservation of foods, the production of paper good, as an additive in cosmetics and, of course, to make food taste more delicious.
We know that our readers are super hip and technologically advanced, so we decided to get a Twitter account! Follow @GreenChalkboard where we will be sharing lots of fun, yummy, interesting food things with you. We’ll also let you know when we put new posts up, too.
See you there!