I made kale chips a few times last year but seeing as I’m on this no carb diet..I’ve kicked it up a notch and have been making Kale Chips on a regular basis. I will be honest with you…I MISS real potato chips and I miss my relationship with popcorn. However I know that eating Kale Chips is a much healthier option for me and my body is saying thank you in a different way!!

First step: Please go to a Farmers’ Market and buy your kale. Any Farmers’ Market will do. The stuff at the grocery store is OK but not nearly as beautiful as the kale you will see at a Farmers’ Market.

2. Step Two: Wash the Kale and dry it really really well. Seriously..this is important. PS I’m not good at this step and rushing thru it but I really shouldn’t it.

3. Step Three: Take scissors and clip the leaves from the stem. This was a brilliant tip I picked up somewhere and makes your life A LOT easier when making Kale Chips

4. Step Three: Lay the kale on a baking pan. Sprinkle with salt  and drizzle with olive oil. Someone on twitter (oops I forgot who this was) suggested I try sesame oil and tamari sauce. I did and I liked it but I think I prefer just the salt and the olive oil recipe

5. Step Four: Bake in a preheated 350 degree oven for 8 minutes. Open the door and move the leaves around with a spatula. Close the door and continue to bake for another 3-5 minutes.

6. FINAL PRODUCT:

I’m already to watch the last few days of the Olympics..I’ve got my snacks and my low carb beer. What more could I ask for? LOL

 

I’m not in love with tofu but I know it’s a good source of protein for me. Plus I know that it will absorb any flavors I have hanging around my kitchen!! So I came up this recipe that I must say – is pretty good. Just for this occasion…I actually measured out the ingredients. You can thank me later.

This can be used as a side dish or as a main course with some rice. I even snack on it. It’s an unusual snack but don’t forget I’m on a carb free diet (still).

One more idea: you could add this sauce to a bowl of pasta. Last nite, I added it to these tofu noodles I have been buying. Needless to say – it’s a versatile sauce.

PEANUTTY  TOFU:

This is what you need:

Ingredients:

1/2 package of EXTRA FIRM tofu, cut up into small chunks

Sauce:

1 tablespoon grated garlic

1 tablespoon grated ginger (organic ..it makes a difference. Really)

1/4 cup natural peanut butter (again it makes a difference)

1 tablespoon rice wine vinegar

1 tablespoon toasted sesame oil

1 tablespoon tamari sauce

1 tsp honey

2 tablespoons of water (or more..depends how thick you like your sauce)

salt and pepper, to taste

METHOD

1. Prepare the sauce by adding all the ingredients together in a small bowl – stir, stir, stir

2. Lightly sautee the ginger and the garlic in a frying pan

3. Add the chunks of tofu

4. Add the sauce – stir stir stir

FINAL RESULT:

Do you have a favorite tofu dish? Please don’t hesitate to share it with me!! (hint)

 

 

Blueberries were on sale (3 containers for $5) so I decided to test out three different blueberry muffin recipes.

One recipe has a crunchy topping on it, one recipe has freshly grated nutmeg and lemon zest in it, and one recipe is traditional. I think that all three recipes produced three tasty muffins and I would certainly make all three recipes again without hesitation. I don’t know about you but I l love anything with blueberries in it. Blueberry crisp is another one of my favorites. The blueberries turn all gooey when they are baking and make a lovely goo-ey filling.

I also wanted to share a little trick I learned when making muffins.  Try spraying the paper liners with Pam. You will notice that the liners peel off nicely from the muffins when you use Pam. Wish I knew where I learned this trick from but it’s a good one.

Recipe #1: To Die for Blueberry Muffins (taken from AllRecipes.com)

This is the recipe that has the crunchy topping on it.  Please pay attention to step #2. I almost goofed this part up.

FINAL RESULT

Recipe #2: Blueberry Muffins (taken from Canadian Living)

Super easy to make with super results.

Preparation

Recipe #3: Blueberry Muffins (taken from the Food Network)

I actually bought a fresh nutmeg for this recipe!!

Ingredients

• 2 1/2 cups unbleached all-purpose flour
• 3/4 cup sugar (white or light brown) plus more for sprinkling on top of the muffins (I didn’t sprinkle any on my muffins)
• 1 tablespoon baking powder
• 1/8 teaspoon fine salt
• Freshly grated nutmeg…(ha..I did this step)
• 1/2 cup (1 stick) unsalted butter
• 1 cup whole milk (had skim milk in the fridge and the recipe still worked)
• 2 large eggs, at room temperature
• 1 tablespoon finely grated lemon zest
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups fresh blueberries, rinsed and dried

Directions

Seeing as I was a food sales rep, I had been to Alimento Fine Food Emporium before. They are owned by Grande Cheese and infact I was the sales rep at three of their locations!! This family run business knows cheese (can you say 140 varities?) Therefore,  I was eager to enjoy a dinner at Alimento and was delighted to have been invited to a wonderful evening so I could sample a few items from their menu.

The evening started off with this unique cocktail: I’m all about flavor so this drink really appealed to me. It was called the Rosmarino Dolce and basically its made with Brandy, Amaretto, Burnt Lemon Syrup, a Rosemary Sprig and Sparkling water.

Starters included an amazing shaved brussel sprout dish which I keep meaning to try at home. What is it about this extra step that makes brussel sprouts taste better?

Then we enjoyed a charctuerie plate full of all the right things!! I gravitated towards the fresh cheese (about 3 times – to be honest). Ok – throw in an olive or two as well. Hee Hee.

For my main course, I ordered a fusili dish. Clearly this is not the same pasta I am using at home!!

 I had to leave early so I didn’t get a chance to have dessert. However on the way home,  I did nibble on the pistachio cookie that was in my gift bag. Soon as I got home those cookies went directly into the freezer so I didn’t nibble any more of it!! (true story).

I encourage you to drop by Alimento ..it’s an ideal location to pick up a selection of cheeses, olives, or meat on your way home from work or to grab a drink or to sit down and enjoy a wonderful meal. It’s all about convenience and Alimento gets it!!

Alimento Fine Food Emporium: 522 King St West, Toronto, 416 362 0123