I started off with a little tortilla soup for lunch, minus the tortillas.
Here is what I threw together
A splash of leftover tomato soup
2 mini jalapenos from garden, chopped
1/2 white onion, chopped
1/2 can black beans
1/2 avocado, chopped
About 1 cup of leftover corn kernels
A heavy sprinkle of chili powder & cumin
Fresh ground pepper
After it simmered for a while, I used my immersion blender because I like my soups on the "creamier" side. A perfect recovery lunch!
Next, I prepped Endive Stuffed with Goat Cheese to bring over to a friend's house before we headed to Balboa Park's December Nights.
Once that was done, I started on my 3rd attempt at making Kale Chips. My friend Tammy, who has an awesome blog iEatNeat, talked about Kale a few times this summer/spring when we were running together. I asked her over and over what she did with this Kale stuff. It sounded scary to me. So she told me about Kale Chips... I figured "Sounds easy enough!" I browsed a few recipes online and then gave it a whirl. My first two attempts a few weeks ago gave me delicious results BUT then a few hours later, they would be soggy instead of crispy. I even let them cool all the way! So I have been determined to get it right. Yesterday, I did.
1 head of fresh kale, leaves torn off stems into big chunks
2 tsp olive oil (I used a Tbsp or so the last few times, I think that is what left them soggy)
Sprinkles of nutritional yeast (also recommended by Tammy)
Fresh sea salt
Bake for 17-20 minutes at 275 degrees. Be sure to keep your eye on them because they can burn quickly!
Then I took on my 3rd project for the day, Peanut Butter Caramel Corn. I thought I'd also bring something sweet to December Nights. All I can say is that I think I found a new holiday treat I can make for gifts. It is incredible!
I got to use my dutch oven for the second time this week!