Much like the rest of the US, I love kale and find uses for it anyway I can. We consume a lot of kale in our house whether is be shredded thin in place of lettuce or cabbage for tacos, cooked down and added to marinara, turned into a tasty garlic pesto, or made into chips.

There are many ways to make a good Kale chip, this happens to be the easiest.

I decided to post this since I recieved a google alert from SD News 6 of me making this exact thing: http://www.sandiego6.com/story/farm-to-table-chef-kari-rich-20130131

KALE CHIPS, EASY

AS MUCH KALE AS YOU WANT- WASHED, DRIED

MISTO- OILVE OIL OR SPRAY

PAPRIKA

GARLIC SALT

SHEET PAN/COOKIE SHEET WITH A DRYING RACK INSERT

OVE 300F

APPROX 20 MINS

-CLEAN KALE AND ROUGHLY TEAR INTO EDIBLE PIECES

-LAY KALE ON DRYING RACK BEING CAREFUL NOT TO OVERLAP

-SPRITZ WITH OIL AND SPRINKLE WITH PAPRIKA AND GARLIC SALT

-BAKE FOR APPROX 20MINS AT 300F

-SERVE

*IF YOUR KALE WAS VERY WET- YOU WENT TO HEAVY ON THE OIL, OR IS A THICK-LEAFED VARIETY S LITTLE MORE TIME MAY BE NEEDED, IN THIS CASE YOU CAN FLIP THE LEAVES AS NEEDED. NO ADDITIONAL SEASONING SHOULD BE NEEDED, ONE SIDE IS USUALLY SROING ENOUGH FOR THW WHOLE LEAF.

*Store in an airtight container. If the chips become a little limp the next day, place in a 300F oven again for just a few minutes until they crisp up again.

With this year’s Poke Fest coming up in a few weeks, I am starting to crave raw fish, Hawaiian style. 

I am a huge fan of the I LOVE POKE FESTIVAL put on my Neeno of http://ilovemusubi.com/

It is by far one of the best events I go to every year. 

This year will be the 1st that I am not competing. But I will still be there eating my face off in fish and treats.

I may have won a few times http://www.hawaiimagazine.com/blogs/hawaii_today/2011/4/4/i_love_poke_festival_2010/2

Here is my very simple recipe for my favorite poke marinade:

I have used every tuna from albacore to hamachi to yellowfin to ahi, my favorite being yellowfin. I have also marinated salmon in this mixture.

For every 5# of fish mix together:

2 cups Shoyu (white soy sauce)

3 TB Sesame Oil

2 TB EACH of Pickled: Ginger, Jalapeno, and Onion

Serve it sprinkled with toasted sesame seeds, and basil (micro or chiffonade large leaf)

Delicious with steamed rice.

ENJOY! And join us at the I LOVE POKE FESTIVAL!

Grain Patties (makes 10)
2 cups cooked quinoa, rice, millet, barley… chilled

**(if quinoa is warm, it doesn’t bind as well)

1 egg

1 tsp ground cumin

1/4- 1/2 tsp chipotle chili powder (or regular chili powder)
1/2 tsp salt
2/3 cup shredded jack cheese, or any firm cheese

1TB Cornstarch
2-3 cloves garlic, minced

1/4 cup cilantro leaves

The Following are optional for taste- I like to use any leftover or random veg I have in house
½ cup each or as needed/wanted, place in food processor or chop fine:

Onion, red bell pepper, carrot, kale, chard, other leafy herbs, mushroom, squashes…

Cook in:
1 Tbsp refined coconut oil, vegetable oil or butter, divided

Or Bake in a HOT oven (approx. 375F)

1. In a food processor add 1 1/2 cups cooked quinoa and ingredients eggs through salt. Combine for 15 seconds or well incorporated.
2. In a medium mixing bowl, add the quinoa-bean mixture along with the remaining 1 cup of cooked quinoa and shredded cheese. Stir to combine and refrigerate for 20 minutes..
3. In a large skillet*, heat 1/2 tbsp oil or butter over medium heat (oil is divided into batch size of pan. Meanwhile, form patties about a 1/2 in thick (I used a 1/4 measuring cup to divide mixture up evenly, then slightly flatten). Cook for about 5 minutes on each side or until browned and a crust is formed. The less you move them the better. Using a spatula, carefully flip over and cook an additional 6-9 minutes or until browned. Heat remaining 1/2 Tbsp oil or butter in pan and cook remaining patties for about 6-9 minutes on each side or until golden crust is formed

*If you do not have a large enough skillet to hold 6 patties, divide oil up evenly and cook in 3 batches (4 at a time instead of 6 patties in the pan).

This is a recipe I did for Kings Sweet Hawaiian not that long ago, and I completely forgot it was sitting on their website until they recently asked me to collaborate for a bunch more recipes for the site and their new cookbook. So here is it is, a very easy throw some chicken in your slow cooker, make some slaw, stuff some sweet hawaiian rolls, and enjoy an easy feast.

I try to keep a lot of my items healthy and I am prone to cooking vegetarian most often, but every once in a while I love a good sweet hawaiian anything. that stuff is addicting.

CLICK THE PHOTO OR LINK ABOVE FOR RECIPE

CHIMICHURRI (CILANTRO-LIME SAUCE)

In blender:

2 large bunches Cilantro

1 large bunch Parsley

3 cloves garlic

½ cup Veg stock

7 limes, juiced

2 TB Olive Oil

Salt & Pepper to taste

This sauce is simple and extremely versatile.

Marinate! Place in a shallow dish or ziplock and coat food. I have marinated and grilled or roasted: salmon, shrimp, cod, halibut, tofu, lamb, zucchini and eggplant, flank steak, & chicken thighs. I usually let steak sit in the sauce for a few hours before it hits the grill. But for fish and other gentle proteins a quick dredging is usually sufficient.

Sauce/salsa! We use this sauce to dip seared tuna in, drizzle over sweet potato tacos, or jazz up our grilled veggies.

Chimichurri is best served very fresh. With every hour it is left unused it slowly looses it’s brightness of flavor and the herbs become more bruised tasting.

Original Post for Herb en Routes farm 

*photo credit:http://tylerwilliamparker.com/