Kale Krunchies

1 bunch Fresh kale
1 Tablespoon Extra virgin olive oil
1/3 cup Freshly grated Parmesan cheese plus extra for garnish

1. Line two baking sheets with parchment paper. Preheat oven to 300ºF.

2. Wash kale. Remove leaves from stems and tear into potato-chip-size pieces. Spin dry or pat the leaves dry with a towel. Spread the leaves in a single layer on the cookie sheets; do not overlap the leaves.

3. Lightly brush each leaf with a bit of olive oil. Sprinkle each leaf with Parmesan.

4. Bake for 10 to 12 minutes, turning sheets half way through. Leaves should be crispy and just beginning to turn brown at the edges; don’t let them get too dark. Serve immediately with additional Parmesan sprinkled over the leaves for garnish.

Note: Try using garlic powder, Zaatar or Dukkah (Egyptian spice mixes), or your favorite spice blend.

Mashed Potatoes & Celeriac Root

Uh, this is so good with something meaty.
You’ll need:
1 celeriac root for each
4 potatoes
sour cream

Wash, peel and cut potatoes and celeriac in same size pieces.
Boil in salt water until soft (25 min.).
Pour off water & add butter, sour cream, salt, pepper & nutmeg to taste. Smash it all with your potato smasher. Eat quickly before you have to share with others.
Guten Appetit,

Lentil Soup with Shitakes & Leeks


fresh shitake mushrooms
oil or butter
herbs, salt & pepper, soy sauce, vinegar

Boil up a pint of lentils in a couple quarts of water–1/2 – 3/4 hour.

Meanwhile, cut a couple of leeks in half lengthwise, wash them thoroughly in a sinkful of water, and chop crosswise, all the way through the green, into quarter or half inch bits. In a big kettle, fry the leek gently in a big lump of butter or fine olive oil (sesame oil would be excellent, I think); allow some of it to brown lightly, even caramelize onto the pan a bit.

Dump in the cooked lentils and enough water or vegetable broth to make it soupy. Season with a generous shake of cumin (about half a tablespoon), Italian herbs, and pepper. Dump in a small glug of soysauce and a small squirt of balsamic vinegar. A little dry sherry is very good.

At the end, quickly fry up a mess of shitakes in butter or oil and put them in the soup. Shitakes are rather expensive, but half a dozen don’t weigh very much. I cut them like a pie into eight or ten wedges, including a bit of stem on most of the pieces. Ordinary mushrooms can be used instead, though they don’t have the same exquisite fragrance.

This makes a family size pot of soup with some left for lunch.

Shared by Eleanor