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The Food We’ve Been Eating Lately

8 September 2009

A minimalist post in three Acts.

Act 1: Kale chips.

Kale chips: before

Rinse the kale, tear into potato chip-sized pieces, place on a cookie sheet and rub with oil and salt. Bake at 400 degrees until crisp (10 -15 minutes), stirring them once or twice for even cooking.

Kale chips: after
Mmmm … Crispy! Tasty! Healthy!

Act 2: Birthday cake.

The Consort's birthday cake

Best birthday cake from smitten kitchen, brushed with Frangelico-infused simple syrup, and frosted with caramel frosting from Whole Grains Baking with King Arthur Flour. Looks awful.

A slice of birthday cake

Who cares what it looks like? It tastes delicious!

Act 3: Fancy sandwiches.

Bread for bento lunches

How to turn PB&J into bento? Canape bread molds!

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9 Comments leave one →
  1. 9 September 2009 6:24 am

    Kale: I have not yet managed to cultivate an appreciation of kale. I’ll give these chips a try and see how that goes.

    Cake: Yummo!

    Bread: Okay, I am all over that. Did you just shove the dough into molds? Can you use any dough (I’m wondering if our usual hippie-multigrain fare would work), or is this a white-bread-only kind of thing?

  2. cowgirl permalink
    9 September 2009 8:11 am

    ooh– cake & sandwiches look awesome!!!

  3. 9 September 2009 8:51 am

    I eat kale all the time, but I’ve never had crispy kale. Sounds yummy.

    Mmm. Frangelico. Mmm. Cake.

  4. 9 September 2009 12:29 pm

    Many of the cakes in the Whole Grain Baking book use whole wheat pastry flour for their traditional soft cake texture. This amazing book uses whole grains in desserts as well as quick breads, yeast breads, and sourdough. Thanks for including us in your baking adventures!

  5. 9 September 2009 1:34 pm

    I never thought I would see the word “kale” and the word “chip” in the same sentence.

  6. 9 September 2009 1:49 pm

    Yum, yum, yum! I’ll be making the kale chips tonight.

  7. Peaceable Imperatrix permalink*
    10 September 2009 7:34 am

    Marsha: I bet you could make whatever bread you’d like. I haven’t tried that yet because I didn’t want to have the tubes explode if I added too much dough.

    Irene: Thanks for visiting! I have made many recipes from the Whole Grains book, but I figure birthday cakes can be as decadent as the birthday person would like — so, white flour it is!

    Ellie: Try it, you’ll like it. 🙂

    Katherine: Do report back — what did your family think?

  8. 16 September 2009 7:25 pm

    All right, I went to the local growers’ market this afternoon and BOUGHT A BUNCH OF KALE. I am going to use your recipe to chip-ify them tomorrow. Any suggestions? How long does kale keep (and how–fridge? tupperware on the counter?) after chipification?

  9. Peaceable Imperatrix permalink*
    16 September 2009 8:56 pm

    I don’t think it will last long after chipification — for all their crunchiness, they are still a leafy green! So only make what you will eat in one sitting. Fresh kale will keep for a week in the fridge, in a bag with some paper towel to absorb any moisture.

    Good luck!

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