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dear hannah, i made this for lunch, substituted tofu with chicken, for the only reason that i didn’t have any tofu and i knew i needed some protien. not that buckwheat soba noodles aren’t filled with protein :) anyways, check out this lady’s cooking website. <3 sigh.

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*and more. :)

You would never think to make kale into chips…it is weird to cook and to eat. At least, it was the vegetable that my mom would buy and then cook like spinach and we would gulp down quickly.

Anyhow of course I was reading a back issue of Bon Appetite and read this and thought it would be yum. I was right. Beware, they are addicting.

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KALE CHIPS

a bunch of kale, rinsed, dried, cut lengwise in half, center ribs and stems removed

1 tablespoon of oilve oil

Preheat oven to 250. Toss kale with oil in large bowl. Sprinkle salt and pepper. Arrange leaves in single layer on one or more baking sheets. Bake until crisp; about 30 minutes for flat leaves and up to 33 minutes for curly leaves. Eat. Yum.

Craftiness of my sister Clara: (i love love love it!)

felt cases

She’d make you one for your phone or iPod or mp3 player if you wanted.

Lemon Rosemary Chicken

3 chicken breasts
1 tablespoon olive oil
1 onion, chopped,
4 small red potatoes, chopped
2 carrots, chopped,
1 lemon, cut into chunks*
Sprigs of rosemary, torn apart
1 garlic clove, minced
1 cup chicken stock
Salt and pepper to taste

In a large wok-type pot or Dutch oven sear the outsides of the chicken breasts in oil. Add onion, potatoes, carrots, and lemon. Cook for a few minutes on high and add chicken stock, rosemary, garlic, salt, and pepper. Simmer on medium-low for an hour or until chicken is cooked through and vegetables are tender. Stir occasionally. Serve with a little rice or with rolls.

I find that the beauty of cooking something like this is that you can add anything you have in your vegetable drawer or modify it to your tastes. Experiment; that is my only request. :)

*I seeded the lemon and after the chicken was cooked the lemon rinds were soft as they had been simmering in the chicken stock for an hour. I didn’t eat them and picked them out though you could eat them; more vitamin C, no?

I made this up last night for my mom and dad’s anniversary and they loved it. It has a tangy lemon-rosemary sweet taste that is not to overpowering.