Saturday, October 8, 2011

tailgating at home: kale chips

It's perfectly gorgeous today, so this will be a nice quick post so I can take a bike ride around the hood before dinner.  Our Boilermakers handled the Gophers and put a nice fat "W" in the books without me today.  Without a lot of people, actually.  It's Fall Break weekend for the students and Kelly hit Chicago last night and drove home today right past W. Lafayette.  So I took the day off from tailgating and enjoyed a great yoga class and a fall trip to the Broad Ripple Farmers' Market this morning.  Apples, pears, winter squash, sweet red onion, kale, tomatoes, tamales, cilantro, jalepeno peppers, tomatillos (for tomatillo salsa verde for the tamales), poblano peppers, cucumbers, zucchini and one really delicious strawberry/apple/lemon scone from Renee's Bakery found their way into three very heavy bags.

The tamales from "feast"(Bloomington caterers) come frozen and today we tried the meat combo.  Oh my goodness.  We've tried the vegetarian combo, and the mango chicken before.  They are all amazing.    Today's combo:  cheddar chorizo, mango chicken, beef mole and traditional pork.  All yummy with the tomatillo salsa verde.  (Liking my new blog formate, but I can't get the search to work, so there is no link for that recipe and there's a bit of worry that you can't search my blog either.....hmmmmm.)

And of course Bob and Tammy were happy to put our game on their television outside on their patio so Kelly and I could watch outside in the shade.  We managed to dodge the acorns and I'm Greg and I will be back this perfect evening to watch the night games.  I love college football so this is pure happiness for me.

I bought the very pretty deep green kale just to make some kale chips for a little snack this afternoon.  Sara got me started on these and I think I'm perfecting them.  Here's the "recipe" so you can too!


Kale Chips

one bunch kale, washed, stems removed and chopped into 2-inch slices
kosher salt
freshly ground pepper
red pepper flakes
olive oil

Heat your oven to 425 degrees.  To chop the kale, gather and stack the leaves and cut them in 1 1/2 to 2 inch slices.  Toss the kale slices in a big bowl with 1-2 tablespoons of olive oil, 1/2 tsp kosher salt, 1/2 tsp freshly ground pepper and 1/4 tsp red pepper flakes.  Spread on a baking sheet.  Bake in preheated 425-degree oven for 8-10 minutes until slices are nice crunchy chips.  Serve warm or room temperature.


ready to bake

all chippy



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