Last week I had some good success with apple rings and kale crisps.
I finally have a method that works. After I cored and peeled the apples, I halved them before I sliced them. That way, the slices came out much more even. I sprayed a little canola oil on the sheet and sprinkled some cinnamon on the apples. Then I baked them at 250 degrees (like Kim suggested for the kale crisps).
It took a lot longer (maybe half an hour?) but the results were much better. The only problem is it makes the apples go too quickly.
This week’s kale crisps experiment went pretty well. I sliced the leafy parts of the biggest kale leaves away from the stem and tossed them in olive oil, salt, and pepper. (I kept the little leafy bits at the ends to add to fried rice.)
Then I baked them at 250 for twenty minutes or so. They didn’t burn and were pretty good, I thought. My husband said they still taste like kale. I mumbled something about pearls and swine.
Fun with cabbage
The cabbage made its way into three recipes this week: fried rice, coleslaw, and corned beef and cabbage.
The coleslaw is one of my mother’s recipes. It’s the vinegary kind and is nice and crunchy. It also lasts a lot longer than the mayo kind. I’ll post the recipe next time. We’ll eat this up with sandwiches and scrambled eggs.
The corned beef and cabbage recipe is really easy. Saute some onion, steam some cabbage with salt and pepper and then place slices of corned beef on top of the cabbage as it finishes steaming. Very easy and delicious.