Garlic and Mustard Kale Chips (Recipe)

DSC_0640 Ingredients:
One Bunch Kale
1-2 tsp Spicy Mustard (or your favorite mustard)
1 Tbsp Olive Oil
Black Pepper
Garlic Powder
DSC_0577 Directions:
1. Preheat oven to 325 Degrees Fahrenheit (F)
2. Wash and dry Kale, remove thick stems. Rip kale into smaller sections. 
3. Mix together the oil and spicy mustard, add this and the kale to a large bowl. Toss together and make sure to get each leaf  coated with the oil. I like to use my hands for this step. 
4. Spread out on a baking sheet, and sprinkle on salt, black pepper, and garlic powder to taste. Bake in the oven for 25 minutes or until crunchy. 
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All Fuit Smoothie (Recipe)

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2 Bananas
1 Cup Frozen Peaches
1 Cup Frozen Strawberries
1/4 Cup Frozen Blue Berries
1/2 Cup Applesauce
4-5 Ice Cubes
1/2 Cup Cold Water

Directions: Add all ingredients to the blender. Blend until smooth. Makes 2 -3 Servings.

Blueberry Walnut Smoothie (Recipe)

Blueberry Walnut Smoothie Recipe- 

1 cup Apple Juice
1 Banana
1 1/2 cups Frozen Blueberries
1/2 cup Frozen Raspberries (or Strawberries, or Mixed Berries)
1/4 Cup Walnuts
4-6 Ice Cubes (Optional)

Add all ingredients to the blender, and optional ice cubes. Blend until smooth.

Makes 2 1/2 Servings.
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Blueberry Brain Boost Smoothie Recipe originally found here.

Oatmeal with Blueberries

DSC_0601 Oatmeal with Frozen Blueberries and Brown Sugar for Breakfast.

New Years Eve Party Food 2011

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Baked Macaroni and Cheese, Mini Bacon Quiche, Italian Style Meatballs, Sausage Roll, Carrot Sticks, and Christmas Cookies. 

Candied Ginger (Recipe)

A recipe from a friend on Facebook. Thanks, Nick!

1 Pound Fresh Ginger Root
2 Cups (About 1 Pound) Granulated Sugar
Set aside a baking sheet/pan, or a cooling rack covered with parchment paper.

1. Peel ginger root, and slice very thinly.
2. Add 5 cups of water to a medium saucepan, add sliced ginger and bring to a boil over medium heat. Boil for 35-45 minutes, or until tender. Drain, saving about 1/4 cup of the cooking liquid.
3. Add Sugar, leftover cooking liquid and ginger to a heavy sauce pan. Bring to a boil over medium to medium high heat, stirring constantly so the sugar doesn't burn. Continue stirring and cooking until the sugar looks dry and is re-crystalizing, about 25-35 minutes. Remove pan from heat, and spread the candied ginger out on a baking sheet to separate individual pieces. Let cool.

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Candied ginger is great on its own, used to bake with, sprinkled on ice cream or yogurt, added to coffee or tea, in marinades and anything else you can think of. It also makes a great gift! You can store it in an airtight container for up to two weeks.
Any leftover sugar is now flavored with ginger and can be saved for using in other recipes!