Kale Chips

Recipe adapted from Baked Kale

Ingredients

1 bunch kale

1 tablespoon olive oil

1 teaspoon kosher salt

Directions

1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.

2. Remove the leaves from the thick stems and chop into bite size pieces.  Wash and dry kale with salad spinner or paper towel.  Drizzle kale with olive oil and sprinkle with salt.

3. Bake for 10-15 minutes.

Moroccan Carrot Salad

Recipe adapted from Alice Waters Moroccan Carrot Salad


serves 4
Ingredients
3 dozen baby carrots, cut diagonally
3 garlic cloves, peeled and crushed
3/4 tsp ground cumin
1/4 tsp paprika
3 pinches cayenne
2 pinches ground cinnamon
1 tbsp fresh lemon juice
2 tbsp olive oil
2 tbsp chopped parsley
salt to taste


Directions
Toss carrots and garlic olive oil and salt.  Oven roast at 375 for 10 minutes.  Transfer to a bowl, add cumin, paprika, cayenne, cinnamon, lemon juice, olive oil, parsley, and salt to taste; toss well.

Feb 4, 2012

Aquarius birthday celebration @ Universal Cafe.

(I had beef hash with poached eggs.)

Bibimgooksu for dinner.

San Francisco Symphony.  It was one of the best programs conducted by Herbert Blomstedt.  He conducted the entire Tchaikovsky Symphony #5 without music.  He's 85 years old.

Steamed Salmon

Recipe adapted from "Power Foods"

serves 4

Ingredients

2 lemons (1 sliced thinly, 1 cut into wedges)

4 wild salmon fillets

coarse sea salt & pepper

Directions

1) Arrange lemon rounds on bottom of a bambbo steamer basket.  Season salmon on both sides with sea salt and pepper.  Place salmon on top of lemon rounds, and cover with steamer lid.

2) Bring about 1 inch of water to a simmer in a large skillet.  Place steamer basket in skillet, and steam until

fish is opaque.

3) Serve with sauteed spinach and kale.