It has been some time since we’ve done a proper Monday Muster around here so I’m so glad to get back into a regular blogging schedule again. Between the holidays, my knee surgery & the vegan experiment – Let’s just say there’s been a lot going on around here. I’m still being treated and doing physical therapy but I’ve come a long way and I’m so grateful that I’m feeling better. For my newer readers, the Monday Muster feature is a weekly review and short tidbits or ramblings. (You can see my original Monday Muster post for a description and explanation).
Seems I always have so much to share but most of it just doesn’t merit its own blog post. It’s kind of like turning to a friend and sharing your goofs or high five’s. Very quick and to the point. That’s what you get on Monday at Food Stories.
Top 3 Food Photos – Contenders for January Food Photo Contest
New Food Photos Posted – January Week 2
What’s Your Food Story?
Moroccan Lentil Stew
Not Tuna Salad & Tofu Press Review/Giveaway (ends 01/16/13)
Liquid Gold Dressing – Great source of Vit B12 for Vegans/Vegetarians
All my pins can be followed at Pinterest.
- Food Tips/Tools – How To Center A Bottle Label
- Food Info – Winter Greens Chart
- Foodie Stuff – How to Make a Diamond Marshmallow
- Foodie Stuff – Pretzel Pincushion
- Foodie Stuff – Sugar Cookie Bracelet
- Foodie Stuff – Strawberry Clay Charm
- Eggless Applesauce Bread – Spice Up the Curry
- Stacked Watermelon Salad – Fifteen Spatulas
- Curried Lentils – The Meltaways
- Penne con Le Lenticchie — “Penne with Lentils” – Simple Kitchen Seasons
These are miscellaneous items that are not quite ready for their own blog post. These can be things I’m working on, kitchen mishaps, new acquisitions, funny things, etc. These may or may not be coming to a blog post soon :-)
Kale chips have been all the rage for some time now; however, I had never made any before. Crazy, I know, especially since kale is a nutritional powerhouse and I eat it all the time … Just never tried it like this. Just take a bunch of kale and chop into pieces. Toss kale pieces with olive oil and sea salt. For an entire bunch of kale, I use about a Tbsp of oil and about a half a tsp of sea salt.
Lay out your kale pieces on a baking sheet. I like to use a wire grate so you don’t have to turn them during baking but you could use any pan, really.
Baked these for 30 minutes at 250 degrees and look how great they turned out!
Crispy & delicious … Yum :-)
Happy Monday! I would love to hear what’s been going on in your kitchen.
