Truffle kale chips!

To all my dear followers, I apologize greatly for waiting two whole months to post something..but I’ve been so busy this summer and haven’t had time to cook anything worth posting. I’m interning at the Hilton Short Hills in their Sales department and have had the opportunity to work alongside the event planners, where I have learned how much passion I have for weddings and event planning in general! It’s been a whirlwind of a summer, but I’m loving every second of it! And, what you’ve been waiting for…I’ve also finally found a little time to whip up something easy and quick, nutritious and delicious!

My brother has been working on starting up a new healthy eating company, so I felt inspired and tried a hand at making kale chips! I’d say it was a success. Super easy, minimal ingredients, and kale’s pretty inexpensive!

Truffle Kale Chips

Ingredients:
1 bunch of kale
2 tbsp EVOO
salt & pepper
a dash of truffle oil (optional)

Directions:
– preheat oven to 350 degrees
– de-stem kale leaves (the stem is more bitter and hard to eat) – I do this by holding my pointer finger and thumb on the bottom of the stem and pushing then up the stem to separate the leaf from the stem…if that makes any sense…
– tear the leaves into smaller, nearly bite-size pieces
– rinse the leaves thoroughly and dry in a salad spinner (or shake them out and pat them dry well if you don’t have a salad spinner)
– toss with the olive oil and spread in single layers on the baking sheet
sprinkle with salt and pepper and truffle oil (if using it..I recommend it if you can find it!!)
– bake for 10-12 minutes, or until the edges of the chips are browned
– let them cool and then enjoy!! YUMtruffle kale chips

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Gratin di Zucchine (Zucchini au Gratin)

Hello friends!

When I came home from snowy, beautiful, whimsical, musical, delicious Vienna and Salzburg, all I could think about was vegetables and the recipe that I had just made last week in my Mediterranean Diet class that I will be sharing with y’all today. The food in Austria was unreal – Goulash Soup, Wienerschnitzel, Apple Strudel, Sacher Torte, ribs, potatoes, rice, meat, meat, and more meat. However, at home I am almost vegetarian, eating very little (if any) red meat. But, since I was travelling to a land where red meat and potatoes were basically the foundation of ever meal, I felt I needed to indulge in order to truly get the proper cultural experience. I’ve also decided that the best way to experience culture while travelling is essentially to eat my way through Europe, and I think I’ve been pretty successful at it thus far.

I toured around the beautiful architecture and beloved markets of Vienna and then went over to the smaller and quaint Salzburg, where The Sound of Music is based. The rolling hills, beautiful lakes, and Mozart souvenirs (it is where he lived) made the trip very worthwhile and something I will never forget. Plus, I drank beer everywhere, so how could I not love the Austrian culture?!

Well, anyways, as a way of getting back into the Florentine way of things, I am posting a vegetarian, (relatively) health(ier) recipe for Zucchini au Gratin (or Gratin di Zucchine in Italian). This recipe serves 4 with generous portions!

Ingredients:

  • 600 g (20 oz) Zucchini
  • 250 g (8 oz) Emmental cheese – a type of Swiss cheese, so use something of that nature if you can’t find this exact one
  • 1/2 liter (2 cups) milk
  • 250 g (8 oz) cream
  • 4 eggs
  • nutmeg
  • salt and pepper

Directions:

  • wash and slice the zucchini so that they are approximately finger-length rectangles
  • butter a making pan and place the zucchini in it
  • season the zucchini with salt and pepper and bake at 180 degrees C for about 20 minutes, or until just about tender
  • cover them with the Emmental cheese and place back in the oven until the cheese melts
  • beat together the eggs, milk, cream, salt, pepper, and nutmeg and pour over the zucchini
  • bake until golden

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Can’t wait to tell you about other recipes this week! Happy eating :)!

College Cookbook!

When I was first starting out, I had no idea what sort of little gadgets and staples I would need to stock my kitchen with. I got this book, The Healthy College Cookbook, to help me out! It’s great. It told me everything I would need to know about starting in a brand new kitchen on a limited budget, and provides a bunch of easy, healthy recipes!

college cookbook