Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar

Kale Chips

Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar Kale Chips

 

Baked Salt & Vinegar Kale Chips

  • 1 Bunch Organic Leafy Kale
  • 1-2 tsp Organic Red Wine Vinegar
  • 2-3 T EVOO
  • 1/4 tsp Fresh Black Pepper
  • 1/2 tsp Coarse Salt

Preheat Oven to 300°.  Line 1 or 2 Large Baking Sheet with Parchment Paper, depending on amount of Kale you are using.  You want to have a single layer of kale chips, and no overlapping pieces.  Wash Kale and rip into large pieces, removing the stalk.  Place into Salad Spinner and spin until dry.  In a large bowl, add kale and splash with vinegar.  Massage Kale pieces with your hands for about 30 seconds to completely coat the kale with vinegar.  Next, drizzle the EVOO and add the Salt & Pepper.  Massage again for about 15 seconds to coat.  Spread out on Baking Sheet(s) and Bake about 15-20 mins.  Slow and Low is the key.  Watch closely for tips starting to brown and crisp.  That’s when you know they are ready.  The vinegar really needs to evaporate off, so turn the pans halfway through if your oven has any hot spots.  Also, the last 3 mins, you can take a thin, flat spatula and get under the chips and flip them if the vinegar is still lingering.  Just, BE GENTLE…as these delicious chips are now light and airy and delicate!  (and be careful when opening the oven bc of the fumes from the evaporating vinegar!!! Whew!)  Even if there is still a tad of vinegar still shimmering on the chips, DO NOT OVERCOOK THEM.  The Kale Chips will “harden” a set up some more after taking them out of the oven.  If you overcook them, they will be too delicate and paper thin and crumble.  If this happens, I suggest using the Kale Crumbles on top of soup or mixed into a salad!  Happy Kale Chip Making!!!!

Fresh out of the Oven!

Fresh out of the Oven!

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@eatdrinkbeKari

 

 

Baked Spaghetti

CopyCat K&W Baked Spaghetti

CopyCat K&W Baked Spaghetti

CopyCat K&W Baked Spaghetti

What’s better on a cold, winter day than Spaghetti????  BAKED SPAGHETTI!!!  I have tried to recreate one of my favorite comfort foods from K&W.  It’s a restaurant I used to go to in Roanoke, VA that is like a cafeteria.  Since I have recently relocated to Charlotte, NC, I have been missing a lot of foods and have been attempting to recreate them at home.  This is a super easy and simply spaghetti….and I think really close (if not better) than the K&W version!  If you’re familiar with K&W, give it a try and see what you think!  This spaghetti always had a unique flavor, almost a slight BBQ taste to it.  Little did I know, it was WAY easier to make than my normal spaghetti recipe!  There’s nothing quite like a heaping plateful of warm spaghetti on a cold winter night!  Keep it Cozy!

Baked Spaghetti

Oh My Stars!

CopyCat K&W Baked Spaghetti

  • 8 oz. Spaghetti Noodles, cooked al dente
  • 1 lb. Lean Ground Beef
  • 1 White Onion, diced
  • 2 Garlic Cloves, minced
  • 1 tsp. Chili Powder
  • 1/2 tsp. Ground Mustard
  • 2 TBS Parsley
  • 3/4 tsp Salt
  • 1/2 tsp Pepper
  • 2 TBS Apple Cider Vinegar
  • 2 TBS Worcestershire Sauce
  • 1 1/4 Cups Ketchup
  • 1 heaping TBS Yellow Mustard
  • 1 Cup Shredded Cheddar Cheese, divided
  • 1 Cup Beef Stock
  • 1/2 Cup Shredded Mozzarella

*Cook Spaghetti until AL DENTE; drain and set aside.

*Brown Beef and Onions in large skillet. Add Garlic and sauté until fragrant, 2 mins.  Drain.  Add Chili Powder, Ground Mustard, Parsley, Salt, Pepper, ACV, Worcestershire, Ketchup, Mustard, and 1/2 cup Cheddar.  Simmer 5 mins.  Add Beef Stock and Cooked Spaghetti Noodles.  Toss to combine.

*Spoon into baking dish sprayed with nonstick spray.  Top with remaining 1/2 cup Cheddar and Mozzarella.

*Bake 350.  25 mins or until cheese starts to brown.  (or cover and refrigerate until ready to bake!)

Brown & Bubbly

Brown & Bubbly

Dish full of LOVE!

Dish full of LOVE!

Ooey, Gooey, Cheesy Comfort Food

Ooey, Gooey, Cheesy Comfort Food

TIP: Divide into 2 portions and freeze some for later!

TIP: Divide into 2 portions and freeze some for later!

Enjoy!

Enjoy!

Presto Chango Tips:

Use Whole Wheat or Rice or Gluten Free Pasta

Lighten it up with Turkey, Chicken or Soy Crumbles

Switch out the Stock and use Chicken or Veggie

*and, as always, try to use Organic, Local, Non-GMO ingredients whenever possible!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Skinny Roasted Pepper & Garlic Tomato Bisque

Skinny Roasted Pepper & Garlic Tomato Bisque

So, what’s for dinner???  How do you decide? Me, I check out my fresh ingredients. I’ve got Roma Tomatoes, Red Bell Pepper & Orange Bell Pepper, Onions, Garlic….looks like its time for SOUP!!!  Just perfect on a 20 degree day!  I know I always have stock around….simply in the pantry, or homemade and in the freezer.  And, of course, plenty of herbs and spices for a guilt-free flavor booster!!!  So, let’s make a Skinny Tomato Bisque…but let me karify it!

Creamy Healthy Goodness

Creamy Healthy Goodness Full of Vitamins and Flavor!

Alright, let’s get started!

Gather Ingredients

Gather Ingredients

Roma Tomatoes, Red Pepper, Orange Pepper (not pictured: Onion, Garlic & Rosemary)

Other Ingredients

Other Ingredients

Crushed Red Pepper, Bay Leaves, California Citrus Rub, Coarse Crushed Black Pepper, Thyme, Heavy Whipping Cream (not pictured: Stock, Olive Oil & Salt)

Story with the Flavored Olive Oil....My Little helper Princess

Story with the Flavored Olive Oil….My Little helper Princess

Slice Veggies and Drizzle EVOO of choice over.  Season.  Toss to Coat.

Ready To Roast

Ready To Roast

Pop in the Oven.  Roast.

Roasted Goodness

Roasted Goodness

TIP: Roasting brings out the natural sweetness and intensifies flavor.  Try it on many veggies and even fruit!

TIP: Roasting brings out the natural sweetness and intensifies flavor. Try it on many veggies and even fruit!

TIP: Don't leave ANY of the delightful dripping behind!!!

TIP: Don’t leave ANY of the delightful dripping behind!!!

Pour all the Roasted Veggies and juice into a large pot.

TIP: Handheld Immersion Blenders ROCK!

TIP: Handheld Immersion Blenders ROCK!

Add the Stock.  Puree.

Seasonings

Seasonings

Add Spices.  Stir.  Cook 15 Mins.

TIP: Pureeing the Onions gives the soup a natural creamy texture!

TIP: Pureeing the Onions gives the soup a natural creamy texture!

^^^Your Soup should look like this ^^^

Stir In Cream

Stir In Cream

5 mins before Serving stir in Cream.

Garnish However Desired!

Garnish However Desired!

To Garnish I used Local Feta, Organic Black Sesame Seeds, Organic Lemon Verbena & Crushed Red Pepper

Get Creative!!!

Low Fat Cheesy Tomato Croutons

Low Fat Cheesy Tomato Croutons

I also made a twist on the basic grilled cheese sandwich and kicked it up with some fancy croutons!

Turned out REALLY Good!!!

Turned out REALLY Good!!!

I used the leftover LowFat Cheddar Scallion Cream Cheese from my Skinny Jalapeño Poppers.  Rustically spread on Bagel pieces and topped with various tomatoes.  Pop under the Broiler for a few minutes to melt.  yummmmm…..

The Meal is Complete!

TIP: Don’t forget to season the croutons with SeaSalt and Fresh Ground Pepper before serving!

They complement each other perfectly!

Perfectly Light and Delicious!

The Bisque is Perfectly Light and Delicious!

and…

Perfectly Light and Delicious to make

The Rustic Crouton is Simply Sensational!

Simple, yet So Satisfying!

Devour!

The Broiled Fresh Tomatoes are KILLER!

Skinny Roasted Pepper & Garlic Tomato Bisque

  • 12- 15 Organic Roma Tomatoes, sliced in half lengthwise
  • Organic Red Onion, roughly chopped
  • Organic Yellow Onion, roughly chopped
  • Organic Red Pepper, roughly chopped
  • Organic Orange Pepper, roughly chopped
  • 4-6 Cloves Organic Garlic, peeled
  • 3-5 Sprigs Fresh Rosemary
  • 1 Large Box (32 oz) Organic, Less Sodium Veggie Stock
  • just under 1/3 Cup Organic Heavy Whipping Cream, room temperature
  • 2 Organic Bay Leaves
  • 2 tsp Organic Thyme
  • 1-2 tsp Organic Crushed Red Pepper
  • 1 tsp California Citrus Rub
  • 1/2 tsp Coarse Ground Black Pepper
  • Sea Salt
  • 3-4 TBS EVOO

*Preheat Oven 425.  Slice Tomatoes in Half and Roughly Chop Peppers & Onions.  Put in a large bowl.  Add Fresh Garlic and Rosemary Sprigs.  Drizzle Olive Oil, Sea Salt and Pepper.  Toss to combine.  Spread Out on Roasting Pan.  Roast in Oven 40-50 mins, flipping veggies once.  Roast until brown around the edges (A.K.A. until desired caramelization occurs).

*Carefully Remove Roasted Veggies from Oven.  Remove Rosemary Sprigs.  Pour Veggies and Drippings into Large Pot.  Turn StoveTop to Med.  Add Stock.  Puree using Handheld Immersion Blender (you can use a regular blender as well. Just be careful when putting hot liquids into a blender…be sure to put a towel over the top in case of explosion!!!)  When nice and creamy, add spices and seasonings.   Bay Leaves, Thyme, Crushed Red Pepper, Ground Black Pepper, Salt and Citrus Rub.  Let simmer at least 15 mins, or until needed.  Slowly stir in cream 5 mins before serving.  Garnish as Desired.

Tips, Suggestions & Substitutions:

And, as always, these recipes are COMPLETELY ADAPTABLE!!! From your diet to ingredients…soup is one of those foods you can easily change up!

Don’t care for Rosemary (or simply don’t have it), use the typical flavoring of Basil instead or punch things up with a lemony Thyme.

Don’t have the California Citrus Rub (pepper, lemon & orange peel, garlic, crushed red pepper, parsley, etc) or Milanese Gremolata (notes of: garlic, lemon, parsley & hint of mint) just lying around?!?!?  Which I’m sure you do not, add 1 Organic Lemon juice and zest when adding in the spices to brighten the flavor of the soup!

Use any Tomato you like.  I prefer Roma when roasting and making Tomato Soup because they contain fewer seeds.

Use any Bell Peppers you want!  I suggest using 2…it doesn’t matter if you use Orange, Red or Yellow, which tend to be sweeter, almost fruity.  I would not suggest using Green, as they will be more bitter and change to color of the soup!

Are you watching your diet in a major way?!?!!?  I had just under 1/3 cup of Heavy Whipping Cream leftover, probably about 3 TBS.  That is not a ton of added calories in a whole pot of soup, but you can always substitute Fat Free Cream or Fat Free Half and Half.  If you don’t do dairy, use a Coconut, Nut or Soy Version!  The pureed onions add a natural creaminess, therefore you don’t need to add much cream.  *The difference between Soup and Bisque is Bisque has Heavy Cream.

Simply Peel Garlic Cloves: Lay garlic under a large chefs knife with the flat side facing down.  Smash.  Garlic will pop right out!

One of the most simple substitutions: Stock/Broth. I, personally, adore Pacific and Imagine Brands.  You can use Vegetable, Chicken, Mushroom, etc.  Just know the flavor of the broth/stock will change the outcome of the soup.  I chose Veggie…nice and light, to let the flavors of the fresh roasted veggies sing!

And last but not least, and of utmost importance: The Garnish.  You can let your imagination soar.  From Creamy (Sour Cream, Creme Fraiche, Greek Yogurt) to Cheesy (Feta,Goat, Cheddar, Monterey Jack, etc) to Spicy (Jalapeños, Hot Sauce, Pepperoni, etc) to Fresh (Lemon, Parsley, Basil, Rosemary, Mint, Chives, etc) to Nutty (Sesame Seeds, Pistachios, Pine Nuts, etc) to Simple (a drizzle of good EVOO, flavored or not). * Always Remember: You eat with your eyes first.  Pretty food simply tastes better!  Take the time to garnish.  Adding just a smidgen of cheese at the end instead of to the entire pot of soup really helps cut fat and calories.  You tend to use less!!!

Bon Appétit!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Rustic Feta Potato Soup

20131105-120816.jpg

Now that the weather is starting to cool off…..It’s SOUP TIME, Y’all!!!!! One of my favorite times of the year. I love the crisp chill in the air and the tantalizing smell of garlic and onions sautéing wafting throughout the house. Nothing, and I mean NOTHING smells better than that!!! I was going to make a Potato Leek Soup to share with y’all, but I could only find 2 decent leeks at the market. So, I rolled with the punches, as I do a LOT in cooking, and created a Super Delicious, Mouth Watering Rustic Feta Potato Soup. I call it “rustic” because I use lots of fresh veggies and keep the skin on the potatoes. I pretty much always leave the skins on my organic potatoes, not matter what I am making (mashed potatoes, roasted potatoes, soup, etc). I like the texture and for the added health benefit that most of the good nutrients are in the potatoes skin. Why take the time to peel them if I enjoy the taste AND its better for me??!?! That would just be silly. But, as always, if you don’t care for it…peel the potatoes….you’re the one that has to eat it! Also, I used a variety of herbs and peppers and onion that I had on hand. Feel free to Use What You Got!!!!The onions and peppers do NOT have to be the exact same ones that I use. If you don’t like heat and spice, leave out the serrano pepper and just use bell or sweet peppers. If you only have onions and no leeks or shallots, thats fine. The wonderful thing about soup is that it is amazingly flexible…….almost impossible to destroy! And, every time you make it, you can change it up and use different veggies and herbs until you find the way you like best. I don’t think ANY of my dishes EVER taste the same. That’s why I could never be a chef….Im NOT consistent at all (and I’ve never been to Culinary School or worked in a kitchen!!!!). But, that’s why I LOVE cooking. The mix-up change-up is always fun and the results are (usually) delicious!

Gather Your Ingredients

Gather Your Ingredients

But, Let’s start with first things first….Pancetta.

Sizzle Sizzle, Baby!!!

Sizzle Sizzle, Baby!!!

First, I sautéed up some diced Pancetta. You could sub bacon with no problem. I figure, what’s a better way to top your soup AND a wonderful grease to sauté your veggies in! I cooked the pancetta for a few minutes, then added in some diced red onion as well. Don’t add in the onion at the beginning bc it will burn before the pancetta is crispy!

Holy Mother of Yumminess

Holy Mother of Yumminess

When it’s ready, with a slotted spoon, place onto a paper towel to drain the excess grease. Be sure to leave as much fat as you can in the pot for the veggies. Then, if you live in my house……you must HIDE THE CRISPY HEAVENLY little bites from the kids and hubby, or by the time the soup is ready it will be gone. Seriously. That’s how good this stuff it. TIP: If you are a vegetarian or simply do not have bacon or pancetta, skip this step and just use a good quality EVOO to sauté the veggies in! No worries. While this heavenly concoction is cooking, prep and dice your veggies of choice. And, be sure to clean your leeks. I’ll show you how.

Sliced Leeks in Water

Sliced Leeks in Water

Leeks contain a ton of dirt and sand and you want to make sure to get all of that grit OUT! There is a pretty simple method to do this. Fill a large bowl with cold water. Thinly slice the leeks using only the bottom white and light green parts. Throw the top stems into the compost! Put the slices into the water and toss with your fingers for a second to separate the pieces. Let them sit for a few minutes. The grit will sink to the bottom of the bowl and the leeks will float on top. Scoop out the leeks and voila, clean leeks! You are ready to go!

Look at the beautiful colors!

Look at the beautiful vibrant colors!

Get your Pancetta fat filled pan and sauté the rainbow of veggies in that deliciousness. Again, use what you got! This is not a normal boring potato soup. I like to include as many veggies as I can for that rustic look and superb flavor. I used carrots, celery, red onion, leeks, and a variety of peppers (serrano, red, poblano, banana). Slice ’em and dice ’em however you like! Sauté over Med-High Heat. Meanwhile, while your veggies are softening, cube your potatoes.

This is how you do it!

This is how you do it!

I like to slice my potatoes in 1 inch thick slices lengthwise. Then I stack them together and slice into 1 inch strips (like you are making french fries), then slice them down into cubes. The above pic shows you 1 lengthwise slice that has been cut into fry lengths, and now being cut into cubes. Does this even make sense!?!? Kinda hard to exlain….so I hope the picture helps you could see how to do it! Make the cubes bigger or smaller if you like, but remember they need to be bits-sized without being too small that they might overcook and fall apart.

Add Garlic and Herb Bouquet

Add Garlic and Herb Bouquet

While you are prepping your potatoes, be sure to stir the veggie pot every once and awhile. By the time your taters are ready, your veggies should be softening and translucent. Add the garlic and herb bouquet garni, and season with Salt and Pepper. For my Bouquet Garni I used Parsley, Thyme and Rosemary. I tied the Parsley and Thyme together with the Rosemary and didn’t have to use kitchen twine. Whatever works for you! Or, you can chop the herbs up and add them like that as well. I wanted some of the flavor to steep into the veggies, but I didn’t want it to overpower the soup. Thats why I used the bouquet garni so I could remove it later on. TIP: Under the garlic you see some leaves. These are celery leaves. I ADORE them. Whenever I’m cooking I ALWAYS include the celery leaves….they have so much flavor!!!! I’m not a superhuge fan of big chunks of celery, so I always dice mine pretty small. The leaves help infuse some of the flavor without the crunch of the celery. Do it, you’ll thank me later. I always try and buy the leafiest celery bunch I can find!

Add your Potatoes and Season!

Add your Potatoes and Season!

Next, add your cubed potatoes and season. I used Dry Mustard, Salt, Pepper and Worcestershire. Mix them in with the veggies and cook for about 10 mins. You don’t want to overcook them or get the mushy. You can also add your liquids here and not sauté the potatoes at all, but for some reason I think it brings out a better more rounded flavor.

ummmmm, yes please!!!!

ummmmm, yes please!!!!

I decided to GO FOR IT. Maybe not so healthy, but it does have a ton of veggies, right?!?!! You can use fat-free Half and Half or some Veg or Chicken Stock instead and just add a little bit of heavy whipping cream. But, I say, if your gonna do it, do it RIGHT!!! I had company coming over and decided to go ALL IN, Baby!!!! TIP: Be sure to take your creams and cheese out of the fridge when you start the soup so that they come to room temperature. You want to take the chill off so when you are adding them to the hot pot, they don’t curdle. You want to drizzle them in slowly and mix constantly as you pour!!!!!

Liquids Ready, now time for the Feta Crumbles!

Liquids Ready, now time for the Feta Crumbles!

Mix in the Half and Half SLOWLY until you are happy with the portion of veggies vs liquids. Let that cook for about 5-10 mins then add in the heavy whipping cream. I did not use all of either of these cartons. Probably 4 cups of half and half and maybe 1/2 to 3/4 of the heavy whipping cream. Then, right before serving, crumble the ENTIRE block of Feta (that’s right….I said it…..use it all cuz company’s coming!!!)

Adjust Seasonings

Adjust Seasonings

Stir and Taste.  Adjust seasonings as needed.  I added some fresh homegrown Thyme and Garlic Chives for a nice pop of color.  And some Fresh Black Pepper.  Depending on the quality of Feta you used, you might or might not need to add more salt.  Some Fetas are SUPER salty, while others are not.  Always adjust at the end before serving.  TIP: I used a Boars Head Feta for the Soup, but used a HIGHER QUALITY Feta for the Topping/Condiment Station.

Topping Station

Topping Station

Sour Cream, Pancetta & Red Onions, Crispy Kale, Scallions & Local Feta.  These were my toppings of choice.  You can use whatever your little heart desires.  I will say the Pancetta was out of this world and took the soup to a whole other level.  And the Crispy Kale was so damn delicious I’m gonna share how to do that with you!

Crispy Kale

Crispy Kale

Put a few handfuls of baby Kale into a large bowl (if you don’t have baby kale, you can sub torn bits of kale or chard as well).  Drizzle a T of EVOO and dash of Salt and Pepper.  Lightly massage with your hands to make sure all the greens are coated.  Spread out on a Baking Sheet (lined with foil so it won’t stick).  Bake 275 or 300 for about 10 mins.  You need to watch it.  Don’t let it overcook and get to where it just crumbles and dissolves.  You want nice, crispy edges.  Then take it out of the oven.  This was perfect around Halloween because it kinda looked like spooky spider webs!!!!

Toppings Galore

Toppings Galore

YUM

YUM

I also served with it a French Bread, sliced in half that I topped one side with a garlic & herb butter and the other side I sprinkled some Monterey Jack Cheese, Scallion & Parsley.  Wrapped it up in foil and threw it in the oven along with the kale.  Ooey Gooey Garlicy Deliciousness.

Rustic Potato Feta Soup

Rustic Potato Feta Soup

Now I will list the basic recipe.  I am going to keep it simple so you can use what you have in the kitchen.  For example, I will list *2 onions* in the recipe when I use 1 red onion and 1 yellow onion.  That way you can make substitutions to your personal taste!!!  I hope that will help simplify it for you!  Also, Never Forget: Your food is only as good as your ingredients…. so use GOOD ONES!!!!  For all of my cooking I use organic whenever possible.  Homegrown and Local is choice for me as well.  The better your ingredients, the tastier your food.  Trust me.  So, while I don’t list ORGANIC in front of each ingredients, its a sure bet thats what I’m using!

INGREDIENTS:

  • 3-4 Russet Potatoes
  • 2 Onions
  • 2 Leeks
  • 1 Shallot
  • 2 Handfuls Baby Carrots (or 2-3 Large Carrots)
  • 2-3 Peppers of Choice
  • 1-2 Spicy Peppers of Choice
  • 5 Cloves Garlic (or to taste)
  • 4 Celery Stalks & Leaves
  • Herbs of Choice
  • Feta Cheese
  • 4-6 Cups Half and Half
  • 1/2 – 3/4 Cup Heavy Whipping Cream
  • 2 T Dry Mustard
  • 2 T Worcestershire Sauce
  • Scallions
  • Pancetta
  • Kale
  • Sour Cream
  • Evoo, Salt & Fresh Groud Pepper

Chop and sauté Veggies over Med-High Heat for 10-15 mins or until softened.  Add in Garlic & Herbs (bouquet garni) and cook a few mins more.  Add in cubed Potatoes, Dry Mustard, Worcestershire & Salt and Pepper.  Cook about 10 mins more until potatoes are NOT QUITE FORK TENDER. Slowly add in (stock or a beer if you want to be healthier) Half & Half.  Let simmer a bit while it warms.  Stir in Heavy Whipping Cream, which should thicken it up a bit.  Add Crumbled Feta.  Taste.  Adjust Seasonings and add Herbs, Salt, Pepper, etc as needed.  Serve Immediately.  Garnish. DEVOUR.

 

Got Leftovers???

If you are LUCKY enough to have any soup leftover, I have a suggestion for a quick healthy presto-chango.

Green with Envy Potato Soup

and it's really REALLY good

and it’s really REALLY good

Organic Baby Green

Organic Baby Green

Simply reheat your soup on the stove.  Once the soup is warm, add in a handful of baby greens.  I used a mix of kale, spinach & chard.  You can use one or a mixture.

Green With Envy Potato Soup

Green With Envy Potato Soup

Stir to combine and let the greens wilt a bit in the warm soup.  I also did the baby kale in the oven, as shown previously, and used a TON of that for topping.

Garnish as desired

Garnish as desired

Now THATS a spoonful of rich & creamy soup!

Now THATS a spoonful of rich & creamy soup!

So many flavors & textures

So many flavors & textures

lefor

I’m in leftover HEAVEN!!!

so damn good!!!

It doesn’t even taste like the same soup!!!

I hope you make this and enjoy it as much as we did!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Healthy Organic Whole Wheat Ginger-Pumpkin Chia Bread

Also good drizzled with Local Honey or Warmed with Cream Cheese

Delicious drizzled with Local Honey or Warmed with Cream Cheese

Healthy Organic Whole Wheat Ginger-Pumpkin Chia Bread

1 1/2 Cups Whole Wheat Flour (King Arthurs)

3 T Chia Seeds

2 Eggs

1/2 Cup Applesauce (I used Cinnamon)

1/3 Cup Honey

1/3 Cup Coconut Sugar (or Brown Sugar)

2 T Madagascar Bourbon Vanilla Bean Paste (or Vanilla Extract)

2 t Cinnamon

1 t Fresh Grated Ginger or Ground Ginger

1/2 t Fresh Grated Nutmeg

1/8 t Ground Cloves

Pinch Salt

Dash Cayenne

Chopped Crystalized Ginger (awesome addition if you have on hand)

1 t Baking Soda

1/4 t Baking Powder

1 can Pumpkin

Combine Dry Ingredients in large bowl (Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Ground Ginger, Nutmeg, Cloves, Cayenne).  Mix to Combine.  Create a Well in the Center.  Add Wet Ingredients (Eggs, Applesauce, Honey, Vanilla, Fresh Grated Ginger).  Mix.  Stir in Pumpkin and Chia Seeds. Bake 325-350, in prepared Loaf Pan lined with Parchment, 35 mins to an hour. 18-20 mins for Muffins.

Wet Ingredients in the Well

Wet Ingredients in the Well

Bake in Prepared Loaf Pan or make Muffins!

Bake in Prepared Loaf Pan or make Muffins!

<3

Quickly Devoured with a dab of Local Homemade Butter

Moist & Delicious

Moist with Pumpkiney Goodness

This is definitely a recipe that can be easily adjusted to your tastes.  If you don’t care for a quiet kick, OMIT THE CAYENNE.

If you hate Cloves…LEAVE ‘EM OUT.

I used Fresh, Ground AND Crystalized Ginger.  How’s that for taking it up a notch?!?!  Most people will probably not have all 3 on hand.  No worries.  Just use the one you have.  A little goes a long way, but my family really loves the spice.  If you are not sure, Start with only 1 tsp of GROUND Ginger.  Add in from there for the next loaf.  Ginger packs a good little spicy kick, and you might want to see the amount that you prefer.

Also, if you don’t have any Applesauce, you can substitute 1/3 cup Oil (vegetable, safflower, canola…something light).  I was just trying to keep it on the healthy side by omitting all oil.  TIP: You can sub in applesauce for oil in baking most every time!!!  Keep the measurement the same and it should swap right out for ya!

If you don’t have a Whole Nutmeg to grate, you can use ground nutmeg.

Madagascar Bourbon Vanilla Bean Paste.  Wow, oh wow.  You really need to buy this stuff.  It is AMAZING.  Seriously.  The flecks of the Vanilla Bean are just simply sinful.  Devine.  You can use a GOOD QUALITY Vanilla as well.

As for the Sugar…You can sweeten it a tad more with this or you can just use a 1/2 cup of honey total.  I am in love with Organic Coconut Sugar right now and am using it in everything (coffee, baking, etc).  You can always use light brown sugar or dark brown sugar.

And, as always, use Organic Ingredients when possible.  And, be sure all your other ingredients are of the highest, most natural quality you can find.  Remember:  Your Food Is Only As Good As Your Ingredients!

eat.drink.be

Kari

Even the Kids will LOVE it!!!

Even the Kids will LOVE it!!!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Organic Herbed Cream Cheese

Serve with Rach's Rainbow Medley of Baby Tomatoes with Sea Salt and Fresh Ground Pepper

Serve with a side of Rach’s Rainbow Medley of Baby Tomatoes  & Cucs w/ a dash of Sea Salt & Fresh Ground Pepper

Hello Friends!  I’m about to pass along a recipe my friend Rachel and I created, that is so simple…..YOU CAN MAKE IT IN A HOTEL ROOM!!!!  That’s right.  Literally.  We whipped up this tasty organic cream cheese in the mini-kitchen of our hotel room.  Who says you can’t enjoy healthy, fresh, delicious choices while traveling?  Not these Girls!!!  All you need is 2 Chicks & a Bowl, (that’s the name of our future cookbook collaboration, right Rach?!?!?! Cute, huh???)

Our Fancy Lunch in our Hotel Room

Our Fancy Homemade Lunch in Our Hotel Room

Rachel is a wonderful friend and amazing in the kitchen!  I learn so much from food to organic gardening from her!!!  I just wish she lived closer.  We met in Alpharetta, GA for few nights to go to a couple of Phish shows.  She knew I had just moved and didn’t really have a garden yet, so she brought along all sorts of goodies from her own!  Just because we were staying out of town in a hotel, did NOT mean that we had to sacrifice our love of cooking and eat out the whole time.  Actually, we cooked in the entire time for ALL OF OUR MEALS!!!  And we ate so, so, so, soooooo good.  So, take some goodies from home and liven’ up your road trips a little!  Rach even surprised me with a Fresh Picked Bouquet!  We like to travel in style….

Rach's Fresh Flowers from her Garden

Rach’s Fresh Flowers from her Garden

and a few Festive Decorations make a cheerful mood...the empty bottles by the end didn't hurt the cheerful mood any either!!!

Festive Decorations Make a Happy Hotel Room (TIP: Now you know what to do with your empty bottles)

Ok, I think I’ve forgotten the whole reason for this post now.  THE RECIPE!!!  Whoops, getting back on track….

Of course, this is just a basic recipe.  Herbed Cream Cheese can be changed up so many ways…leave something out, add something in, or just use 1 Simple Herb…Like Chives…and KISS (keep it simple stupid).  Look around and see what ingredients you have fresh and need to use, and go from there.  We compiled a variety of herbs in this particular recipe, because Rach had brought so much to choose from.  Maybe at the end I’ll try and give you a few suggestions…but basically: add or omit: Garlic, Lemon, Zest, Pepper, Jalapeños, Onions, Shallots etc to taste.  When you are cooking, you want to make something YOU LIKE!  If you hate Mint, and we do have it in this one, JUST LEAVE IT OUT.  It’s as simple as that to make something your own.  So here goes….

Beautiful Fresh Organic Herbs from Rach's Garden

Beautiful Fresh Organic Herbs from Rach’s Garden

1. Choose Your Herbs

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ORGANIC: Dill, Thyme, Sage, Mint, Marjoram, Parsley & Chives

2. Chop Herbs and add to Softened Cream Cheese

Chop Herbs and add to Softened Cream Cheese

3. Add Chopped Organic Veggies of Choice

Add Organic Chopped: Red Onion, Garlic & Jalapeño

Red Onion, Garlic & Jalapeño

4. Add Fresh Squeezed Lemon Juice & Zest

Mix to Combine

Mix to Combine

5. Refrigerate & Enjoy!

Use as a dip or Smear on a Local Everything Bagel.  Add Organic Avocado and Rach's Organic Cucs

Use as a dip or Smear on a Local Everything Bagel. Add Organic Avocado and Rach’s Organic Cucs

Add some Sprouts for a delicious Veggie Bagel

Add some Sprouts for a delicious Veggie Bagel

Fresh, Creamy, Crisp & Satisfying

Fresh, Creamy, Crisp & Satisfying

 

Organic Herbed Cream Cheese

  • 8 oz Organic Cream Cheese, softened
  • 2 T EACH chopped Organic Herbs of Choice (NOTE: Mint and Cilantro…a little goes a LONG way)
  • 2 T EACH chopped Veggies of Choice (garlic, red onion, jalapeño, shallots)
  • 1 T Fresh Organic Lemon Juice & Zest (can substitute lime)
  • Sea Salt
  • Fresh Ground Pepper
  • Mix to Combine all Ingredients

We went for a rustic, chunky cream cheese.  We wanted to be able to taste the bits of garlic and onion and spicy jalapeño, because we were going to use it right away instead of refrigerate it.  The longer it sits, the more time the flavors have to marry!  If you want a smoother consistency, you can always put into a food processor and chop the herbs and garlic finer and then pulse the cream cheese to combine.  You could also use a microplane grater for the garlic and onion and get smaller bits and lots of the juices for flavor.  That would work as well.  Like I said, we were in a hotel and did not have the foresight to bring along a good knife.   TIP: If going on a road trip, BRING A GOOD KNIFE!!!  Lesson Learned.  Lucky for us, all fingers remained intact!

Ring around the Sun

Ring around the Sun

It’s so fun to go on a road trip!  You never know what’s gonna happen.  But, you can be sure that you make good choices while traveling by making your own food.  And, it was so much fun for us to be able to cook together!  Not much we’d rather be doing!!! Although we did have some craziness, see above pics and below pics of the Ring Around the Sun, we sure had some good damn food for a hotel room!

Crazy

Crazy

For awhile I really thought I was the only one seeing this....at least I got the pics for PROOF!!!

For awhile I really thought I was the only one seeing this….at least I got the pics for PROOF!!!

Some other ideas for Hotel Room Food

Alexia Onion Rings w MicroGreens & Fresh Squeezed Lemon Juice.  Raw Plate (Beets, Carrots, Cu

Late Night Snack after Phish Show: Alexia Onion Rings w MicroGreens & Fresh Squeezed Lemon Juice. Raw Plate (Beets, Carrots, Cucs & Whole Grain Mustard) and Homemade Guacamole

PHISH

PHISH

Late Lunch/Snack before Show

Late Lunch/Snack before Show: Cucs, Guacamole, Habanero Lime Tortillas & Bread

Totally worth it to decorate your hotel room if your staying a few days!

Totally worth it to decorate your hotel room if your staying a few days!

eat.drink.shine

eat.drink.shine

WIth Love & Safe Travels

2 Chicks & a Bowl

Kari & Rach

@eatdrinkbeKari

www.eatdrinkbe.com

Greek Smothered Hummus

Greek Smothered Hummus

Crisp, Cool & Creamy

Crisp, Cool & Creamy

It’s that time of year…..It’s FOOTBALL TIME!!!!!  Heading to parties, get togethers, or just staying home to tailgate….this season can really pack on the pounds.  Here is the perfect Healthy appetizer to make that is bursting with delightful, refreshing flavor.  It’s easy on the thighs and on the wallet!!!!  A few fresh ingredients take a basic dip and turn it into a masterpiece.  Use a cute serving dish to make it fancy, y’all!  I used my Grandma Sarah’s dish…Green…in honor of the Packers for the Hubs.  (Go Pack Go!!!!)  All you need is a few fresh ingredients, hummus, and a knife; and you’re good to go!

 

Fresh Organic or Homegrown is best!

Fresh Organic or Homegrown is best!

 

Ingredients:

Diced Tomatoes

Diced Cucumbers

Diced Red Onion

Diced Red Pepper

Minced Garlic

GOOD Quality Feta

Hot & Spicy Oregano

Parsley

EVOO, S & P

 

TIP:  Drain excess water from Toms and Cucs by dicing and spreading in a single layer onto a paper towel.  Sprinkle generously with Salt (and pepper if you like).

TIP: Drain excess water from Toms and Cucs by dicing and spreading in a single layer onto a paper towel. Sprinkle generously with Salt (and pepper if you like) and let sit for at least 10 mins.  I always dice these guys first so they have time to sit while I prepare the other ingredients!

Next, locate a fancy dish to match your team colors!  Spread a layer of Organic Hummus on the bottom.  (I actually made my Hummus from scratch.  It was a Cilantro-Jalapeño Hummus and it was tastetacular.  However, it is quite time consuming and you have to soak the chickpeas overnight and shell them for a supercreamy hummus.  I’ll post the recipe sometime…But this Smothered Version is packed with so much flavor from the Fresh Veggies & Herbs, I would omit that step and simplify it.  Just purchase a GOOD Organic Store Bought Hummus that you like or just make a quick Garlic-Lemon Hummus from Organic Cans of Chickpeas.  TIP FOR USING CANNED CHICKPEAS:  After Draining and Rinsing, be sure to simmer in fresh water for about 10 mins first before using….that will help take out the metallic taste from the can!!!)

Cilantro-Jalapeño Hummus on the bottom layer

Cilantro-Jalapeño Hummus on the bottom layer

Now, simply mix together all Ingredients in a bowl.  Add a couple swirls around the bowl of EVOO (2 T) and season with Sea Salt and Fresh Ground Pepper.  Crumble the Feta on top and toss.  You can substitute any fresh herb for this that you like.  I used my Homegrown Organic Hot & Spicy Oregano and Parsley.  I was going for a Smothered Greek Hummus, with the Oregano and Parsley, but had to change it up when I realized I didn’t have any Olives or Artichokes to add.  They are a SUPER TASTY addition to this….and another way to change it up!

You Veggie Mix should look something like this:

You Veggie Mix should look something like this.  Fresh & Crisp

Last Step is to spoon the Mixture right on top of the Hummus.  So Simple, right?!?!

Quick & Healthy.  Your friends (and thighs) will Thank You!!!!

Quick & Healthy. Your friends (and thighs) will Thank You!!!!

I served mine with Sea Salt Pita Chips, Carrots & Snap Peas

I served mine with Sea Salt Pita Chips, Carrots & Snap Peas

ARE YOU READY FOR SOME FOOTBALL?!?!?!?!

eat.drink.be

Kari

www.eatdrinkbe.com

@eatdrinkbeKari

SuperFruit Salsa

SuperFruit Salsa

With a few healthy, delicious ingredients, you can make a refreshing, revitalizing SuperFruit Salsa.  The sweetness of the pineapple paired with the heat from the jalapeño will tantalize your tastebuds with it’s cool, crisp texture.

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Be sure to use Fresh, Organic Ingredients! Local, when possible!!!

Ingredients:

Pineapple, diced

Papaya, diced

Red Onion, diced

Jalapeño, diced

2 Cloves Garlic, minced

Cilantro, leaves AND stems chopped

Organic Lemon Zest & Juice (I had an Organic Meyer!!! Oh Happy Day!!!!)

3 Sweet Peppers, diced (I had a Red, Yellow & Orange…such a pretty combo!!!)

1-2 T Local Honey (depending on heat of pepper and sweetness of fruits)

Dash of Fresh Ground Sea Salt & Fresh Ground Pepper

…….and…….

sssshhhhhhhhhh…………………….

My Secret Ingredient

A Dash of………….

……………………waitforit…………………..

CINNAMON!

That’s right.  Cinnamon.  Just Remember: a LITTLE goes a LONG WAY!!!!  But, it is a divine addition!  And the numerous health benefits of cinnamon are always a tasty plus! You will thank me for this later.

(quick side note about Cinnamon: this delightful spice is also very tasty in Rum Punch! Really. Try It. You will thank me later for this one too!!!)

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Chop and Dice and Throw It In a Bowl!

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Add Gorgeous Organic Lemon Zest and Juice

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Don’t forget our little secret!!! A Dash of Cinnamon with the Salt and Pepper

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The colors are absolutely stunning.

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Mix In the Chopped Cilantro and Drizzle Honey

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Toss with a Fork to Combine.

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I served mine over a Ponzu Marinaded Flank Steak with a side of Grilled Onions. Yes, it was delicious.

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Steak turned out just right!!! No complaints from the Hubby!!!

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Leftovers for Lunch the next day! Whole Wheat BLT with SuperFruit Salsa and Stacy’s Naked Pita Chips. So good!!! No complaints from the hubby on this one either!!!!

This is a really tasty way to get those fruits in to the kiddos, too!  They LOVED it!!!!

If you don’t have Papaya around (I just like to buy crazy unique fruits at the market when I can find them, especially when they are organic or local!!!!!  The kids love cutting into them and tasting them.  Do this with your kids…you will be surprised with how much they like!!!  Starfruits and Kiwi are always big hits!)  Anyway, as I was saying…….If you don’t have Papaya around, feel free to substitue mango, kiwi, melons, etc This is a pretty basic recipe that you can’t really mess up!  I’ve made it with Mango numerous times!!!

XOXOX

Here’s to Eatin’ Clean in the Dirty South!

eat.drink.be

Kari

www.eatdrinkbe.com

@eatdrinkbeKari

The Simple Indian with Thai Red Curry Sauce

 

 

 

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The Simple Indian with Thai Red Curry Sauce

Gather Ingredients

Organic Cilantro
Organic Red Onion
Organic Carrots
Organic Red Pepper
Organic Snow Peas
Organic Mung Bean Sprouts
Organic Garlic
Organic Lime
Organic Peas

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Secret Ingredient # 1!!! Why I call this dish: The Simple Indian

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Sauté Organic Chicken Thighs in Organic Coconut Oil (or substitute Tofu, etc) Add a Dash of Salt & Pepper. Throw in a garlic clove for good measure! Repeat until all thighs are browned. If cooking more than 3, do in separate batches so chicken will brown evenly. Don’t crowd the pan! Remove from pan and place aside.

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In the pan the Chicken Thighs were cooked in, (so we have all the YUMMY bits in the bottom of the pan!!!!!!!) place the rough chopped onions, red pepper, carrots and lime (cut side down). Sauté a few minutes.

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Remove the Lime! Add minced organic garlic clove, chopped organic cilantro stems and chicken to pan.

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Lime Removed!

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Secret # 1
Add half bottle of TJ’s Thai Red Curry Sauce. Simmer in Secret # 2
Btw. I’ve never used this sauce before. ❤ me some TJ’s…..I’ll let you know what I think!!!

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Secret # 2
The Tagine
Simmer. Simple. Stovetop or Oven. Slow and Low. Will create moist, delicious, tender meat. Seriously. Go buy one, or another type of clay pot. They will change your recipes completely in Indian, African, Middle Eastern, etc cuisine.

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After an hour simmering in the Tagine…

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Remaining Raw Ingredients:
Chopped Organic Cilantro
Sliced Organic Green Onion
Previously Sautéed Limes
MYSTERY PEPPER

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Add a handful of frozen Organic Peas

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Mix in Peas until heated through, just a few minutes.

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I made Organic Whole Wheat Cous Cous to serve with dinner and mixed in about 1/3 cup of the Trader Joes Red Curry Sauce at the end of cooking…right before letting the CousCous sit for a few minutes before serving.

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Top with Fresh Chopped Organic Cilantro before serving. Mix. Serve Immediately. We ❤ cilantro. Use as much or as little as you want.

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Top with more cilantro, scallions and mystery pepper. Squeeze sautéed lime juice overtop….and Dinner Is Served!!!

TIP: You can substitute any protein.  I used Chicken Thighs because they stay moist and meaty!

Eat. Drink. Be

Kari

@eatdrinkbeKari

Kicked-Up KEEN-wah

Kicked-Up KEEN-wah

Quinoa.  For those of you who are not sure how to pronounce it….KEEN-wah.  Hope that helps!  A super versatile seed, treated like a whole grain, and chock full of protein and fiber.  Once you start using it, you can’t get enough.  So simple to prepare, and a million ways to switch up the flavor.  For this recipe, I packed it full of superfood greens and other veggie goodness.  Serve topped with fresh, salty sunflower seeds.  Hope you enjoy!

SuperFood Quinoa

SuperFood Quinoa

Check out your fridge and see what awesomeness you have ready to use.  I had:

Ingredients

Ingredients

ORGANIC: Cherry Tomatoes, Shallot, Cucumber, Lemon, Kale, Feta & Garlic  (the poor, sad garlic did not make the picture for some reasson!)

Chop It UP!

Chop It UP!

TIP: Be sure to Salt your Cucumbers & Tomatoes first and lay them on a towel to release extra moisture

Fresh Herbs

Fresh Organic Herbs and Arugula from my pots!

I used my Garlic Chives, Parsley, Mint & Arugula

TIP: Mint, a little goes a LONG way, but use it if you got it because it adds a whole extra layer and level of flavor!

Chop or Tear

Chop or Tear

I used scissors to give them a rough, rustic cut.

Cook the Quinoa per instructions

Cook the Quinoa per instructions

TIP: Organic Low Sodium Veggie Broth and Garlic Clove boost flavor!

Add Kale

Add Kale

I added the Kale first while the Quinoa was still warm.

O Zinfandel Vinegar

O Zinfandel Vinegar

You can use ANY vinegar you like.  I was going to use Balsamic, but changed it up at the last minute.

LDJLj

2 T Vinegar, 2 T EVOO, Salt & Pepper

TIP: When using Vinegar and EVOO, in any dish, ALWAYS ADD VINEGAR FIRST!!! That way the vinegar has a chance to penetrate the ingredients.  If you added the EVOO first, the vinegar would bounce off and not stick!  The same goes for ANY acidic ingredient (lemons, limes etc) VS ANY oil (grape seed, avocado, coconut, etc).  Always add your acidic ingredient FIRST!

Toss

Toss &  Add Lemon Juice & Zest

It should look something like this now!

Combine Remaining Ingredients minus Feta

Combine Remaining Ingredients minus Feta

Mix.  Taste.  Add more Vinegar/EVOO, s&p if needed.

Lightly Toss to Combine, then Add Feta

Lightly Toss to Combine, then Add Feta

TIP: Flavor Change Up: Substitute Goat Cheese for Feta!

Delish, Healthy & Filling!

Delish, Healthy & Filling!

TIP: Top with fresh, salty Sunflower Seed for a nice nutty crunch!

ENJOY!

 

eat.drink.be Kari