kale chips

source: unknown

this is a delicious & healthy snack, & even your kids will love it! i literally ate an entire bunch of kale chips last night by myself in front of a movie instead of popcorn or other salty snacks. just think of all the vitamins! i also made these for a pirate party for our teens & called it seaweed. they were hesitant to try them, but by the end of the night, there were no leftovers!

1 bunch kale {4 cups or so}
1 tablespoon olive oil
1 teaspoon kosher salt


1. tear the kale into bite size pieces, discarding the thick stems.

2. place in a single layer onto a baking sheet, & drizzle with olive oil. toss to coat evenly. sprinkle with salt.

3. bake at 350 for 10-15 minutes until crispy but not burnt.

4 servings | 2 points+ each

minestrone

source: rachael ray | look+cook

i've always wanted to try making this soup!  it gets pretty chilly here in the winter, so i find myself craving soup more regularly.  this should hit the spot!

2 tablespoons olive oil
1/4 pound pancetta, cut into 1/4" dice
2 carrots, peeled & chopped
3 celery stalks, chopped
2 bay leaves {fresh or dried}
3-4 garlic cloves, finely chopped
1 large red onion, chopped
salt & pepper
1 ounce dried porcini mushrooms, chopped
1/2 cup soft sun-dried tomatoes, chopped
1 quart chicken or vegetable stock
1 small bunch kale, destemmed & chopped
1 cup whole wheat ditalini {or other short cut pasta}
1 can chickpeas
grated parmesan


1. in a heavy soup pot over medium-high heat, add olive oil & pancetta.  cook until crispy, 3-4 minutes.

2. add the carrots, celery, bay leaves, garlic, & onions.  season with salt & pepper.  cook until tender, 7-8 minutes.

3. add mushrooms, sun-dried tomatoes, stock, & 2 cups water, & bring to a boil.

4. ad the kale, pasta, & chickpeas.  cook until the pasta is al dente.

serve in bowls with grated parmesan on top.

veggie patties

i tried this rachael ray recipe when i was doing the vegan thing {just for fun} back in april. shaun even liked it! we added it to our favorites to make even post-vegan days.

2 parsnips, peeled & grated
1 large carrot, peeled & grated
2 cups frozen shredded hash brown potatoes
3 scallions, chopped
1 handful fresh flat-leaf parsley, finely chopped
2 tablespoons flour
1 egg, beaten
salt & pepper
1/4 cup canola oil

1. combine all the ingredients except the oil in a bowl.

2. heat 2 tablespoons oil in skillet over medium heat. using about 1/2 the veggie mixture, drop 4 mounds of the mixture into the skillet, flattening each mound slightly to make a patty. cook 3-4 minutes on each side until golden brown. repeat with remaining mixture, adding more oil if necessary.

recommended to serve at room temperature.

rustic vegetable tart

my friend olivia's favorite day of the year is october 1st because it symbolizes for her the beginning of autumn! every year, she enjoys various autumn rituals on this day, including an earthy fall-inspired meal with friends. my sister, vanessa, is rooming with olivia now & so got to share in this feast. she called me up for this recipe, & it was a hit along with olivia's pumpkin soup. it's great as an appetizer for several people or a meal for 2-4 people. {this recipe is not original to me, but it is - of course - modified. i *think* it's from rachael ray.}

olive oil
4 c. vegetables, chopped into 1/2" cubes
   - sweet potato
   - turnip
   - carrot
   - red onion
   - eggplant
   - parsnip
   - butternut squash
   - acorn squash
   - cauliflower
2-4 cloves garlic, roughly chopped {optional}
1 t. dried rosemary {or other earthy herb of choice}
1/2 oz. feta cheese, crumbled
1 9" pie crust {store-bought}

{i usually pick 4-5 veggies that look good in the store, & i mix & match the recipe each time i make it.}

1. mix together chopped vegetables with olive oil, garlic if desired, & the rosemary. coat thoroughly, & spread evenly on a baking sheet lined with aluminum foil.
2. roast vegetables at 350F for 30-35 minutes, turning once halfway through.
3. roll out pie crust - you can make this as one large tart or as several individual appetizers. one tart: place crust on baking sheet. smaller servings: cut out rounds with a biscuit cutter, & place each one in a muffin tin.
4. pour vegetables into the center of the tart(s), leaving a 1" border for the large tart. sprinkle with crumbled feta, & fold edges over the vegetable mixture.
5. bake tart(s) according to pie crust directions.

serve large tart for dinner with a wilted lettuce salad or a serving of roasted meat. serve appetizers along side any hearty meal - especially great with soups!