Woah, you guys. It.has.been.a.WHILE. Apologies for going M.I.A. for a bit there – life got in the way. Selfish how it does that sometimes, huh?
If you’ve been following my story, you know that I went through a pretty drastic dietary change about 8 [wow, there goes life being all sassy and moving too quickly again!] months ago. I was informed that I had Celiac disease and that I basically had to eliminate all things that brought me joy. That’s dramatic, but you get it. Thank goodness that it’s 2018 and food manufacturers have learned to put disclaimers on their products that call out if an item is gluten-free, soy-free, dairy-free, etc. Even so, preparing well-rounded meals was still pretty difficult and I had to teach myself to enjoy all the green “nasties” as I used to call them. And seriously, if you don’t believe me, ask my friends – they know I RARELY ate greens. I was even gifted this book. Fast forward to today and I can proudly say that I LIKE KALE. GASP!
I have been dying to share with you the easiest kale chip recipe that I’ve ever seen. Okay, being honest here – I can’t see how it could be hard in the first place – and if I can do it, you can do it.
Here’s what you’ll need:
- Kale (duh) Not the baby kind – Get the good “adult” stuff.
- Oil – I used olive oil
- Garlic salt because YUM
- Parchment paper – Optional, but I like using it because I’m lazy and hate cleaning dishes
Now, here’s what you need to do:
- Pre-heat your oven to 300 degrees. Low and slow is the method to go with.
- Line a baking sheet with parchment paper.
- Rinse and make sure to really pat the kale dry. This is key and helps them get nice and crispy.
- Remove the stems and tear into slightly smaller pieces.
- Place kale pieces onto parchment-lined baking sheet.
- Drizzle with olive oil. Be light-handed here. Too much olive oil won’t allow the chips to actually become chips.
- Season with garlic salt and pepper to taste.
- Place the baking sheet in the oven for 10 minutes. Remove and flip the chips. Return to oven for 10 more minutes. Patience!
- Best enjoyed right away.
Disclaimer: These don’t really work out the next day. I packed some in a plastic baggie for lunch the next day and they just didn’t hold the crispiness. They were still really yummy and flavor-packed, but lacked the chip-ness. I suggest just making as much as you’d like to consume that day.
Completely unrelated from kale, but want to know something cool? I was featured on Metro Detroit’s own She’s Blossoming blog as a featured writer! Self-care is hard enough already, but when you add in a swamped schedule, it gets even harder. I share some easy tricks to set aside time to treat yo’ self. Head on over, give it a read, and let me know what you think!
My first time cooking gumbo was definitely an interesting one. I’m a Michigan girl, born and raised an hour north of Detroit, so I’m pretty sure it can go without saying that gumbo wasn’t a dish that was frequently whipped up in my household growing up. I recently traveled to New Orleans (twice last October!) and fell in love with the creamy creole goodness that is gumbo. We’ve been through what seemed like 365 days of January, a snow storm, and then a cold, wet rain/sleet mixture, so naturally I’ve been reminiscing back to warm New Orleans and felt the need to recreate the gumbo that I grew so fond of.
Disclaimer: Let me just remind you that this was my first attempt at making gumbo, so there were most certainly a fair amount of mistakes made (man, that roux is tricky!). I have faith that the next attempt will be even better!
Here’s what you’ll need:
- 1 1/2 cups (gluten-free) flour
- 1 1/2 cups oil – We used canola oil
- 1 cup chopped onions
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 tablespoon minced garlic
- 2 cups (4 whole) sliced chicken andouille sausage
- 2 quarts gluten-free chicken stock
- 2 bay leaves
- Salt, cayenne peper, creole spice
- 2 cups shredded cooked turkey meat
- Steamed rice
- Large soup pot
Now, here’s what you need to do:
- Make your roux: In your large soup pot, heat oil and GF flour together over LOW heat, stirring CONSTANTLY until it becomes a nice, dark brown color. This is where I messed up – I didn’t stir long enough before moving to step 2, so my roux was a more golden brown color vs. the darker, nutty brown that you’ll typically see. I didn’t notice a flavor profile difference in mine, but the visual just wasn’t the same.
- Once your roux has gotten pretty fragrant and met the dark brown color of your gumbo dreams, add in the onions, pepper, and celery. Stir frequently for about 4 minutes.
- Add in your minced garlic and the sliced chicken andouille sausage. Cook an additional 5 minutes, stirring occasionally.
- Add stock, bay leaves, salt, cayenne pepper seasoning, and creole seasoning to taste. I added more seasonings to taste over time, so I advise starting with a little bit at first.
- Bring to a boil, then reduce heat and simmer covered for 1 hour.
- Add shredded turkey and simmer 30 more minutes. Feel free to taste test your yummy concoction and add more seasonings at this time.
- Gumbo gets better as the seasonings expose their flavors over time. Feel free to stop here, or simmer for even longer.
- Serve over steamed rice.
This recipe makes A TON of gumbo – I feel like we’ve been eating leftovers for years (I was naughty and made this a week or so ago and haven’t had time to post – sorry!). We’ve been keeping our leftover gumbo stored in our freezer and feel like it’s just as good or better each time we serve it.
I really feel like I went outside of my comfort zone with this recipe since it’s something I typically wouldn’t cook. To be completely honest, before my Celiac diagnosis, a lot of these recipes that I’ve been sharing I wouldn’t have made, but life throws you curveballs and you just have to adapt, right? I know it’s not the healthiest gluten-free meal option out there, but it’s comforting and definitely something we Michiganders need with this yucky weather.
If you try this recipe out, give me a shout – I’d love to see your results and know what you think! Give yourself time and enjoy the process – I know I did 🙂
Until next time, friends.