How to make Kale Chips

best kale chips

Finding the best temp for my kale chips : 100C for 80″

greenKale.jpg

Green kale seen in Oberwil (BL)

purple kale

Purple kale seen in Oberwil (BL)

Kale chips (before put into oven).jpg

Kale chips before put into oven

Few days ago I tried to make kale chips for the first time. Can’t believe it was so easy to make and so delicious that before they cooled down completely, I have finished them in no time. I posted a photo in my Facebook page and unexpectedly got quite a lot of responses, can’t believe it has gained quite a lot interests.

Kale is known as Grünkohl in German; Ferderkohl in Switzerland and Boerenkool in Dutch. My first encounter of this leafy vegetable was used in Stompot, a dish that the finely chopped vegetable is cooked until soft and mixed with mashed potatoes, and goes with a cooked smoked sausage.

Then since I started making green smoothie, I learnt that kale is a wonderful leafy green vegetable, an alternative to spinach. However it is not easy to find kale in Switzerland. After I have kept asking around these 2 years, I know where I can get in my neighbourhood.

Look out in the farmers’ market around you.

Kale_bielbenken.jpg

Green and purple kale selling in farmers’ store

 

To make kale chips:

  1. Remove the kale leaves from the stalks and tear them in bite size pieces.
  2. Wash and drain with salad spinner.
  3. Preheat the oven at 100C.
  4. Lie the kale leaves on a greased baking tray.
  5. Rub the kale leaves with olive oil, and sprinkle with a little sea salt. Optional: you can add a few pinches of spices, namely cayenne pepper, chili and or cumin.
  6. Bake in the oven for 80mins, the leaves should still be green.
  7. Since they taste so good, you probably want to make a few batches.
  8. Cool down and enjoy ! You can also keep them in airtight box and be kept for a few days.

 

 

Cooking light after a short break in France & Holland

Paris tour effiel

Came back from a splendid week in Paris and Holland, 4 days in Paris with my old buddies. It was a foodie trip, so forget about the green smoothies and juicing for a while. Meanwhile I had a few limes with me and I have packed the superfood with me using Marc’s baby milk powder dispenser. During the 4 days in Paris, I prepared a jar of infused lime water and added in 2 teaspoons of green powder into it. It worked very well, not to heavy but I would be able to keep myself somewhat hydrated. I resumed my green smoothie routine when I arrived Holland, I packed a handheld blender with me, not super ideal but I managed.

Viet caramelized onion sauce with salmon

So after the short break, came home and time to eat light again. I made a very nice Vietnamese caramelized onion sauce to go with my panfried salmon. I served on a large bed of sautéed savoy cabbage and carrots and sautéed chanterelles, then topped with some rice in the middle and then salmon on top. The idea was to eat less rice but more vegetables. I sautéed with coconut nut oil for the cabbage at medium high heat and then lower it to medium heat. The chanterelles I sautéed with a bit of butter and olive oil. A very satisfying meal. Marc loves the caramelizing sauce, I found the recipe in my Bill Granger cookbook and adapted a little by caramelizing the shallots and red onions first before adding the fish sauce and soy sauce.

Chanterelles

I had chanterelle mushrooms in Paris to go with spinach and fowl for dinner at a neobistro and fell in love with chanterelles. I didn’t really like it in the past due to the earthy taste i cooked once. But I tried again this time, and the earthy taste didn’t exist anymore, the critical ingredient that one must not forget is drizzle a bit of cooking wine when the mushrooms are beginning to evaporate the excess liquid. I used Japanese cooking sake instead of white wine which also did the magic.

pappardelle with chanterelles .jpg

So to finish the remaining chanterelles I bought yesterday, I decided to make a pasta. I haven’t had pasta for a while, I do miss it but at the same time don’t wanna to feel stuffed with the carb, so I prepared some zucchini spaghetti using a julienne peeler. And using Provamel Soya Cuisine and homemade sundried tomato pesto, I made the creamy chanterelle sauce, when the sauce was ready I tossed in the pappardelle, followed by the zucchini spaghetti so they become warm but still raw.

 

 

 

Green Smoothie

20130911-231210.jpg

Green smoothie is the second thing that I have embarked. However, I am yet waiting for my high speed blender to arrive. I have been using my handheld blender for 2 months. It’s okay when I use baby spinach but not the chunkier vegetables or even normal spinach.

I like in particular to make a green smoothie after jogging. It’s filling and gives a cooling effect.

The picture shown above, I have used blackberries, baby spinach, nectarines, banana, quinoa rice milk, natural yogurt, spirulina & chlorella powder, wheatgrass powder, psyllium husk, chia seeds, ground hemp seeds, ground flaxseeds, flaxseed oil and Burgerstein Probase powder.

I like this picture a lot, it reminds me of a cappuccino which I normally have in the morning.

I like the idea of having green smoothie for breakfast and juicing for late afternoon as part of my dinner. Most of the time I just do either one as juicing does take some time to make and late afternoon I have to prepare dinner for the family.

In general, I find green smoothie is quicker to prepare and more tasty than juicing, and also it’a more filling.

Anyway both methods together have enabled me to be on the right track.

Keep it up!

Juicing for beginners

20130910-013322.jpg

So last night, I have updated the About Me which reflects more of my recents.

We all have a busy life these days and most of us cannot afford the time to write to lengthy.

My objective is to aim to keep the ball rolling again, to post more frequently and keep the post short.

How I started to go greener? Thanks to my dear friend Carmen who shared with me her experience just over a year ago. She introduced juicing and green smoothie to me. Haven’t met her for months and she looks radiant and in great shape. I was immediately drawn in to give a go.

I went to order the Hurom Slow juicer and have been juicing for 2 months. I do feel more energized after a few days of juicing. I was able to go jogging at least 3x per week in July, I got up as early as 6:30am to go running, also because it was too hot to go after 8am for those really hot summer days.

Instead of following the recipes around, I mostly use whatever I have at home, a bit of trial and error some times. For example, one time I used the radish, it tasted so sharp that I had to throw the whole thing away. We live and learn every day.

Take home message:

“A good general rule of juicing is using the ratio of 60/40 of vegetable to fruits for a beginner.” You don’t want the juice to be too sugary from using too much fruits but the fruits make the juice more tasty and easy to drink.

Happy juicing !

How to make Japanese style soft boiled marinated eggs (ajitsuke tamago)

20130627-165853.jpg

20130627-165840.jpg

When I checked my mailbox one day, I saw this Mail from Japan Center that the subject is Japanese soft boiled marinated eggs, I instantly clicked to the link to check out. I read many versions that require piercing or poke a small onto the egg shell and have to use a tong to clamp the egg upright for 7 mins with the hand holding the tong. How tiring is that? Also impractical as you can maximum hold 2 eggs at a time. This method is way much easier, of course you have to be gentle in handling the eggs and watch the time and remove the shells with great care and attention, other than that it’s dead simple. Thank you Japan Center for sharing the secret tips, very much appreciated and I haven adapted slightly as follow.

Continue reading

Avocado prawns mango salad

20130619-221124.jpg

Avocado prawn mango salad

20130619-221406.jpg

Mango vinegar  bought from Globus, Basel

20130619-221433.jpg

Marc enjoyed it a lot and was learning how to use fork and knife.

20130619-221418.jpg

Avocado prawn mango salad served

The other day I bought this mango vinegar, it says in the back that it is suitable for avocado shrimps salad or as a marinate for duck breast but there are no recipes in their website so I improvised and made my own mango vinaigrette with a bit of imagination and the result was very successful. We all like it very much and worth to make a note here so I can make again. We had heat wave last week and this tangy salad was very suitable to combat the heat.

Continue reading