Happy Halloween! I’ve got a couple three quickies (YOU know what I mean! Ungh!) for you to try out. One that will basically absolve you of any guilt that you might be feeling regarding that package of “fun sized” peanut butter cups that you purchased a week early and then proceeded to polish off before the trick or treaters knocked on the door, forcing you to to turn the lights out and go to A Frame for dinner and rationalize that no kid is going to find your funny little back house anyway. Another recipe, well, because I made some this morning and am always smugly pleased with myself when I do (but you’ll need a food processor). And a cute third recipe. I like cute things a lot (have you met my dog?) and I could forever live off of all the things that go into this assemblie (I’ll call it that: it’s not really a recipe). None of these three have much in common except that they’re just so speedy to put together. And they’re all sorta kinda a little bit guilt free because of how super natural they are. Booooooooo.
Kale Chips! (the guilt absolver)
I like salty snacks. These snacks make me feel like a champion. They taste great (for reals, yo), and there’s just nothing bad to feel bad about when you eat them. Get ready for some rocket science.
1 bunch of kale
2 tbsp. olive oil
salt, to taste
1) Preheat the oven to 350.
2) Wash and dry kale, then remove tough center rib and tear into bite-sized pieces.
3) Toss with oil and salt.
4) Spread on a cookie sheet and bake for 10-15 minutes, until edges begin to brown.
5) Allow to cool, then dig in. Kale chips! Crrrrrunch!
*you can jazz this up with some chili flakes, soy sauce, whatever seasoning floats your boat.
Right? So easy! You just need a food processor.
1 pkg. peanuts, salted or dry roasted or plain or whatever
2 tbsp. peanut oil (I use grapeseed, it’s always in my kitchen)
a squirt or two of agave or honey, to taste
1) Dump peanuts into your food processor and turn it on. It’s noisy folks! Just bare with it!
2) Drizzle oil then agave through the top while the peanuts get smooshed up. Let’er rip for as long as you like, the longer, the smoother. (It won’t get perfectly smooth, but I don’t mind a bit of texture).
3) Done. Spread on everything. Homemade buns. Your husband’s buns (zing!). Works great in cookie recipes.
Cute Little Cocktail Caprese Salad
Bring these to a party! Or just make them and throw a little party, for your mouth.
Cute skewers (those bamboo ones with the little knots at the end are good)
Cute little balls of bocconcini in oil and italian seasoning (if you can only find the kind in water, drain the water, pour olive oil over top and add some basil and oregano, fresh or dried)
Basil leaves, washed
Salt and pepper, to taste
1) Toss tomatoes with bocconcini and oil. Season with salt and pepper, fairly liberally, since this will be where most the the flavors come from.
2) Skewer alternately a tomato, a bocconcini ball, a basil leaf (fold it accordion-style and stab it with a skewer), another bocconcini, another tomato.
3) Serve and eat ’em up. Yum yum, gimme some.