-
Garlic and Vinegar Kale Chips
Garlic and Vinegar Kale Chips (Sept 2013 – Yum!) Preheat oven to 200 degrees. Toss the kale with 1 tablespoon of olive oil and 1 tablespoon of vinegar. Sprinkle 1 tablespoon of garlic and parsley seasoning, or your choice of seasoning on top. Give the kale another toss to coat the kale in seasoning. Spread the kale evenly across a baking sheet. Sprinkle extra seasoning on top. Note: Another recipe says you can bake for 15 to 20 minutes at 300 degrees – could try that too.
-
Cashew Chicken (Figure Friendly)
A hit for my new diet plan. I first made this in September 2013 – its a frequent favorite now, and very figure friendly! Ingredients 2 tsp peanut oil or sesame oil 2 cloves garlic, minced (or 2 tsp chopped garlic from jar) 1 pound raw boneless skinless chicken breasts, cut into 1-inch cubes 1/4 tsp black pepper 1 1/2 cup fat-free reduced sodium chicken broth, divided 2 Tbsp low sodium soy sauce 2 ribs (medium) uncooked celery, chopped 8 oz canned bamboo shoots, drained 8 oz canned water chestnuts, sliced, drained 1 1/2 Tbsp cornstarch or arrowroot powder 2 cups cooked white rice (or brown), kept hot 6 Tbsp…
-
Difference Between Cobbler, Crisp, Crumble & Betty
Fruit cobbler, crisp, crumble, and Betty… are they just different names to describe the same concept? Not quite. There are subtle differences between them which make each of these desserts distinct from one another. Way back in my university days as a Human Ecology student (the more modern term for ‘Home Economics’), we devoted an entire 2 hour lecture to a study of the technical definition of each of these fruit-based desserts. All of these desserts are deceptively similar to the extent that confusion arises and the names are often (mistakenly) used interchangeably. They all resemble one another in that each one involves fruit, butter, sugar and flour. The differences…
