Easy homemade kale crackers recipe made by combining kale and flour. They are sprinkled with salt to make a healthy snack! I love these as a alternative to kale chips!
Yup, it’s kale time in the garden which means I have a list of new kale recipes. Earlier this week I gave you my kale sandwich recipe, but now it’s all about snacks. At around 4PM every afternoon I snack. I can’t help it! I’m a afternoon snacker while my husband is a late night snacker, but either way is ok because you won’t regret eating these homemade kale crackers.
Kale Chips Alternative
I know kale chips are are all the rage (personally I love spinach chips), but I want to give you a new kale recipe! Once you try these kale crackers you might never make kale chips again!
The crackers are easy to make and I bet that you have all the ingredients already in your pantry. It’s the perfect way to use a entire bunch of kale! These crackers are perfect for snacking, serving as a appetizer (especially sprinkled with Parmesan or a thin slice of Sharp cheese), or alongside eggs at breakfast.
Yup, only 2 plants are done so far, the rest are just starting which means we’re in for quite a haul of veggies for the next few months!
Welcome to the garden everyone!
As you some of you know, this garden was a work of love this year. I’m talking about the entire process. Remember in the Winter when it was 20 degrees and we were Upstate trying to dig through the frozen ground? That’s love. There was a point in the early Spring where we spoke to each other about the possibility of this completely failing. What if we can only grow on rooftops? I’m happy to report that we can grow in the ground! It wasn’t a failure. I had a moment of pure bliss while standing in the garden on Saturday morning, looking around and seeing all green. We built this, we grew this, we created this garden together. It’s all for the love of vegetables.
Remember just a few months ago this was what the garden looked like?
There’s been some ups and downs. First there was building this massive garden. It was hard work. We don’t live Upstate, we live in NYC, so our time spent on the land consists of working, working and working. To be honest, we still haven’t had much time to enjoy the land as when we drive up there every weekend, we’re on a mission to get our week’s worth of gardening in one day. Yup, you read that right. This garden gets taken care of one day a week. That’s why the fence is so crazy, we knew we couldn’t prevent animals from attacking while we aren’t there so we decided to make it tough for them to get in. So far it’s working. Because we only visit once a week, we rely on good soil filled with nutrients to make sure the plants stay healthy and strong when we’re not there. We got a pH test done in the Winter and the soil was lacking nutrients. The soil was super acidic and had low mineral and organic values. To give you a idea, Phosphorus was “very low”, Potassium was “low”, Calcium was “low” and Magnesium was on the low side of “Optimum”. The soil pH value was 5.6. Yuck. We pray to the weather gods that it rains once or twice a week to keep the plants watered, but if it doesn’t, then we water our hearts out when we visit once a week. Thankfully because of the soil and nutrients that we added in, the soil stays pretty wet, which means it can take care of itself when Mom and Dad aren’t there.
HEALTHY, Kale Cheese Sandwich that is only 250 calories! This delicious sandwich recipe is perfect for lunch or a vegetarian dinner!
With so much kale growing in the garden right now, we’ve been picking pounds worth every weekend to bring back to the city and wonder the frequently asked Summer question “What are we going to make with it?”. Kale pesto is a favorite, as is Potatoes and Kale, but I wanted to start to bring the kale into my lunch so I quickly created this Melted Kale Arugula Cheese Sandwich. I say quickly because it took me less than 15 minutes to make the sandwich, photograph it and eat it. Since you’ll only have to worry about Step 1 and Step 3, this sandwich will take you 5 minutes.
First, start out with some delicious kale and arugula. Our kale comes straight from our very green at the moment garden.
You usually don’t hear from me during the weekend as I spend these days running around happily in the garden but I wanted to introduce you to my new favorite photo craft store in NYC. If you live nearby or will be visiting NYC, you must stop by! You’ll probably see me there because I’m officially making all my holiday gifts here – better start now!
Isn’t the shop beautiful? Can I move into this photo craft heaven? Read More
RAINBOW Sprinkled Butter Cookies! They taste like Funfetti Butter Cookies! These delicious cookies are easy to make and uses evaporated milk to make the cookies extra soft! They melt in your mouth! Roll them around in colored sprinkles to make them more fun! Recipe makes 2 dozen cookies.
I don’t know what it is about July but I usually start thinking about holiday season around this time of the year. Between me going to the library to check out a Christmas stories book, a friend telling me she’s already begun her shopping and my craving for cookies, I believe I have the “Christmas In July” fever!
Easy and Soft Butter Cookies
Dreaming of a tin cannister of Christmas cookies led me to make these Sprinked Butter Cookies which are delicious (and very pretty!). The ingredients list is short and simple, using butter as the main ingredient that keeps them soft. They’re also so easy to make! In fact, they’re now one of my favorite go to cookie recipes when I’m in a pinch and need to make a batch of cookies quickly!
The other key ingredient for these Sprinkled Butter Cookies is evaporated milk which is going to keep them fluffy and tasty. Roll around in your favorite colored sprinkles and you have a festive butter cookie – perfect for the holiday season or whenever you’re craving a cookie!
See, I would never lie to you about cookies. They are super soft inside!
Use paper towels to keep your lettuce leaves and sugar snap peas fresh for weeks. The paper towels help remove moisture that can make your vegetables go bad.
Right now we are picking pounds of lettuce and sugar snap peas. Just this weekend we picked 10 pounds (!!) of lettuce and 5 pounds (!!) of sugar snap peas. We usually don’t pick this much lettuce at once, but the heat hit and we know it’s going to turn bitter if we keep it in the garden so we’d rather pick it now. Over the past few years I’ve spent lots of time experimenting trying to keep our vegetables fresh for as long as possible as there’s nothing sadder to a gardener then seeing their plants go to waste. You might have remembered last summer’s tip on how to keep your lettuce fresh for a month with aluminum foil? Yup, works great! And now I’m back with more fresh tips, this time for lettuce leaves and sugar snap peas. All you need is your vegetables, paper towels and a produce bag.
FUDGY Seltzer Water Chocolate Brownies! Easy Homemade Double Chocolate Brownies recipe that uses seltzer water to make the brownies extra fluffy and moist! These gooey brownies are made from scratch and have a amazing chocolate frosting on top! My husband considers these the BEST brownies ever!
My house is a Seltzer water house. Besides tea, it’s all we drink. We stock up so we’re never out because a dinner without seltzer water sure is sad! With that said, I wanted to do a baking experiment with seltzer water because I knew it had the properties to make things extra fluffy. And long and behold, I baked some of the best fudgy chocolate brownies I ever made with the help of seltzer!
Fluffy Chocolate Brownies
A few things about this recipe before we dive in. These brownies are extra fluffy. They’re extra fudgy. They are a chocoholics dream. Besides cocoa powder, I added in chocolate chips to make them double chocolate. There’s no butter or milk in this recipe. For liquid we’re using seltzer water and vegetable oil. The brownies are fudgy and crumbly when they come out of the oven. They’re a dream.
Yup, it’s another harvest post. Yup, we’re picking the same veggies as last week again.
This weekend we had off and on rain while visiting the land, with a heavy downpour happening in the late afternoon that followed us back to NYC. I can’t complain about getting wet in the rain though because water is definitely what the garden needs in this stage.
Our refrigerator is filled with greens right now. We have no idea how we’re going to eat that much lettuce. Thankfully I figured out how to preserve lettuce better last year, and now I can freeze all our bok choy.
So let’s jump right in, sugar snap peas, bok choy, lettce, kale, collards.. I’m coming for you!
The sugar snap peas are in full growing mode right now, we’re picking them by the bucket. Last weekend we picked over 5 pounds!
If you have too much bok choy, don’t worry, you can freeze it. Follow these steps to freeze bok choy whole so you can use in udon noodle soups for months to come!
We have so much bok choy right now. Maybe it was a crazy idea planting over 90 plants. But maybe it was a great idea so we can enjoy it in our favorite udon noodle soup throughout the Fall and Winter months. Right now it’s hard to imagine cold weather as it’s humid and hot in NYC, but it’s easy to freeze bok choy whole so you throw it in your udon soup once the weather starts to get cold.
In the past I showed you how to freeze cut up bok choy without it turning mushy but in this recipe we’re going to leave it whole as I prefer it that way served in Chinese noodle soups.
1. Wash your bok choy good to remove any dirt. Air dry it or use a cotton towel. You want to make sure you get it pretty dry before freezing. I use my Oxo Salad Spinner to wash all my greens, it’s one of the best purchases to use during garden season. The salad spinner is great because it gets the greens dry too.
Did you have a good weekend? The weather was beautiful on the land this weekend, 70 degrees, sunny, and the perfect amount of breeze. It started out chilly enough in the morning that I had to wear a sweatshirt, to the afternoon being able to wear a t-shirt and then at dinner time I needed a sweatshirt again. Saturday had it’s ups and downs for me. I enjoyed gardening, picked lots of vegetables, painted some of the fence (can you guess what color?), had a cookout with some friends who stopped by. The downs were that I started the morning hitting my head off the car door, and then I found a snake skin (terrified of snakes) where I was sitting, and then I found said snake that was trying to hang out with me (that was not happening) and then I fell near the stream grabbing on to some thorny bushes that need to be cleared on my fall down, cutting up my hand and leg pretty badly. Thankfully we had a first aid kid and Matthew happily covered up my hand heavily in ointment, gauze and bandages.
All pain was forgotten when I bit into the campfire made S’more that night.
But on to the veggies because that’s what this post is about.
Keeping with the theme of all the greens we picked last week, you’ll see a repeat of many characters – bok choy, lettuce, collards, etc. We’ll be picking these for the next few weeks and I’ll continue to keep googling “What to do with lettuce” because there’s lots of it!