Tasty Thursdays

I'm making Kale Chips this weekend.  I've been wanting to try this for awhile now, and I've also been skeptical about it tasting good.  The Mister actually sampled some at work and has requested we make some, so here it goes.  If this doesn't work, I'm using the rest for a power smoothie!

INGREDIENTS:

1 head kale, washed and thoroughly dried

2 tablespoons olive oil

Sea salt and garlic powder, for sprinkling

DIRECTIONS:

1.Preheat the oven to 275 degrees F.

2. Remove the ribs from the kale and cut into 1 1/2-inch pieces.
3. Lay on a baking sheet and toss with the olive oil and salt.

4. Bake until crisp, turning the leaves halfway through, about 20 minutes.

Tasty Thursday: Veggie Eddition

I love this hearty Cauliflower and Chickpea Stew with Couscous, especially on a cold day like today.  It's so flavorful that even the carnivore in your family will be appeased.


{photo via Me}



INGREDIENTS:

2 tbsp. olive oil
1 onion, chopped
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
Kosher salt and black pepper
1 28 oz. can whole San Marzano tomatoes
1 15 oz. can chickpeas, rinsed
1 head cauliflower, cored and cut into small florets
1 5 oz. package baby spinach, chopped
1 c. couscous

DIRECTIONS:

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes.
2. Add the cumin, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until fragrant, 1 minute.
3. Add the tomatoes, crushing with your hands as you add them, and their liquid, chickpeas, cauliflower, and 1/2 cup water and bring to a boil.
4. Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
5. Fold in the spinach and cook until just wilted, 1 to 2 minutes.
6. Meanwhile, place the couscous in a large bowl. Add 1 c. of hot tap water, cover, and let sit for 5 minutes. Fluff with a fork. Serve with the stew.