In addition to my dehydrator, this lucky girl is also a proud owner of a juicer. I’m not yet ready to fully endorse the product. However, on it’s first run it made a pretty damn good juice that I usually pay $5 for.
The juicer is the Breville Multi-speed Juice Fountain and it’s a honker. It takes up a lot of counter space and it’s loud. But the pros outweigh the cons right now. It’s rather simple to clean-up (I put a veggie bag in the pulp catch), it’s easy to use and it made a great pulp free juice.
Toss in at 5 and drink.
My composting worms are going to be very happy too! Look at all this fresh mash.
I’m a lucky girl. For Christmas this year, H got me a dehydrator. I finally busted it out yesterday since I had a bunch of kale. You see, there’s this kale chip that I love but it’s $8 a bag! So, I took a look at the ingredients and made my own recipe. It is almost exactly the same taste as the $8 bag and mine cost $3 to make.
If you don’t have a dehydrator, you can definitely use your oven.
Mix everything except the kale in the blender (this is where I highly endorse the vitamix blender).
In a large bowl, add your kale and a couple tablespoons of the mixture. The mixture is quite thick so work in batches so you don’t have too much on one piece of kale and not enough on another.
Pop the coated chips into your dehydrator (125 degrees F) or on a cookie sheet and into the oven (lowest setting). Make sure it’s in a single layer.
A few hours later (6 in the dehydrator in my neck of the woods or 2 in the oven), you have a deliciously nutritious snack!!!
So go out, get some ground chuck and make this little loaf the feature on tomorrow’s dinner table.
Mix all the above ingredients except the extra catsup. Don’t mix too much though – just enough to incorporate all the ingredients.
Form the meat in a loaf pan and pat down the top a bit. Make an indentation lengthwise in the middle of the loaf. Squeeze catsup into the indentation and smear it along the top as well.
Place it in the oven covered with foil for about 45 mins. Uncover it and broil for a couple mins to crisp up the top a bit.
Ever since munchkin started eating solids, rice has been the starch option for the majority of our dinners. I make it at night for our dinner and then use the leftovers for her favorite breakfast: steamed rice and eggs (often with spinach or other greens in the eggs). (pro tip: steamed rice freezes perfectly. Put it in individual ziplocks and just pop it out of the bag when ready and microwave for 30 seconds.) Munchkin adores her rice and eggs for breakfast. But what she loves even more is breakfast fried rice. Who wouldn’t with all that soy sauce and bacon?
And now since NY Nana and Papa have arrived, we’ve eaten it at least 5 times.
The next time you have guests over for breakfast, skip the pancakes and throw on a pan of breakfast fried rice. They’ll love it!
Heat the oven to 375. Line a cookie sheet with parchment paper. (do not use the totally flat cookie sheet or all your bacon drippings will be in the bottom of your oven. You need a cookie sheet with at least a 1/2″ lip around it). Place the bacon on the parchment paper and bake until crispy (around 15 mins).
Carefully remove the bacon from the oven. That oil is going to be hottttt! And put the bacon on some paper towels. Then chop up about 4-5 slices into 1/4″ strips. Set aside. (the remaining bacon is for the cook to share).
Scramble the eggs and cook them in a bit of veggie oil (or bacon drippings if you’d like) until done in a large nonstick frying pan. Set aside.
Using the same pan, add the rest of the oil or 1 TBS of bacon drippings and fry the rice for 2 mins. Add in the soy sauce and stir until the rice is no longer white. You may want to add more. Add in the eggs, bacon, and scallions. Top with a bit of pepper. Be sure to taste. It should be salty goodness.