Wednesday, January 22, 2014

Kale Chips

Obtained recipe from here

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt
  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. 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.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Skip the parchment paper; dry kale thoroughly (with paper towels if necessary); use olive oil and salt lightly; can also substitute soy sauce for salt (as I did in the picture)

Thursday, January 09, 2014

Lentil, Spinach and Potato Ragout

From AMA Family Health Cookbook, p.303


  • 2 tablespoons olive oil, preferably extra virgin
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped
  • 4 cups defatted lower-sodium chicken broth or vegetable broth
  • 1.5 cups dried brown lentils, rinsed and picked over
  • 1.5 pounds red-skinned potatoes, sliced 1/4 inch thick
  • 1 pound torn fresh spinach leaves, or 1 package (10 oz) thawed frozen spinach
  • 1/4 cup fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon cayenne pepper
  • salt to taste
  • 1/2 cup chopped fresh mint
  • 1 cup crumbled feta cheese


  1. Heat the oil in a large skillet with a lid or in a Dutch oven.  Add the onion and cook, stirring occasionally, until it begins to soften, about 4 minutes.  Add the garlic and cook, stirring, for 1 minute.  Stir in the broth and lentils.  Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.  Add the potatoes and cook until lentils and potatoes are both tender, about 15 minutes longer.
  2. Stir in the spinach and simmer, covered, until the spinach wilts and becomes tender, about 4 minutes.  Add more liquid if needed to maintain a stewlike consistency.
  3. Stir in the lemon juice, lemon peel, cayenne, salt to taste, and mint.  Sprinkle with the crumbled feta before serving.


Don't eat this dish without loads of feta cheese!  The mint, on the other hand, doesn't really add much.

Cut the potatoes pretty finely.