Re: Re: Recipes for potluck

[Guest guest]

I finally tried the Kale Chips ( http://tinyurl.com/5ed2zr ) over the weekend. I couldn't believe how good they were. They tasted just like greasy, crispy, fattening potato chips only sort of three dimensional because of all the folds in the kale (imagine the light salty crunch of the normal bubbles in some potato chips  - only with every bite). I added vinegar and garlic powder to the EVOO and salt because I wanted a really loaded chip flavor. I'm bringing these to my next party / potluck and I'm sure they will be the talk of the party. They look and sound weird and taste amazing. Everyone will want the rest of your SCD recipes. Whoever invented these was a crazy genius. I don't know how you could make them as tasty with low salt though so I wouldn't recommend them daily.HarveyCrohns 13 yearsSCD 9 monthsMed FreeFinally gaining weight because I'm finally learning how to cookbeef stew, chicken/broccoli, soup - many don't ever have homemade anymore just campbells LOL - i eat so plain still sorryeileen>> What are your favorite recipes to take to potlucks? I need something > casseroleish or a one-pot-meal sorta thing that has no dairy and no nut > flours. This is my first potluck (non-SCD though) at church, so I want > something really yummy to take.> > Thanks!> Shonda>

[Guest guest]

Elaine,

Can you post your recipe for chicken brocolli soup, please?

Thanks,

Kim H.

To: BTVC-SCD Sent: Monday, January 19, 2009 1:19:56 PMSubject: Re: Recipes for potluck

beef stew, chicken/broccoli, soup - many don't ever have homemade anymore just campbells LOL - i eat so plain still sorryeileen>> What are your favorite recipes to take to potlucks? I need something > casseroleish or a one-pot-meal sorta thing that has no dairy and no nut > flours. This is my first potluck (non-SCD though) at church, so I want > something really yummy to take.> > Thanks!> Shonda>

[Guest guest]

I finally tried the Kale Chips ( http://tinyurl.com/5ed2zr ) over the weekend. I couldn't believe how good they were. They tasted just like greasy, crispy, fattening potato chips only sort of three dimensional because of all the folds in the kale (imagine the light salty crunch of the normal bubbles in some potato chips - only with every bite). I added vinegar and garlic powder to the EVOO and salt because I wanted a really loaded chip flavor. I'm bringing these to my next party / potluck and I'm sure they will be the talk of the party. They look and sound weird and taste amazing. Everyone will want the rest of your SCD recipes. Whoever invented these was a crazy genius. I don't know how you could make them as tasty with low salt though so I wouldn't recommend them daily.I made them again last night - used 1.5 TB EVOO2 teaspoons vinegar1.5 teaspoon dijon mustard.5 teaspoon salt some shakes cumin and cayenne peppertwo cloves minced fresh garlic.Tossed that together and then swirled it into the kale.To suit my tastebuds, that's the best version yet.It's too salty for my taste as written - so I used about half - and I find this version is much punchier for the entire tastebud. But then I don't have the patience to make my own seasoned saltMara

[Guest guest]

Hi Harvey,

Are they sturdy enough for dipping?

Thanks,

Kim H.

I finally tried the Kale Chips ( http://tinyurl. com/5ed2zr ) over the weekend. I couldn't believe how good they were. They tasted just like greasy, crispy, fattening potato chips only sort of three dimensional because of all the folds in the kale (imagine the light salty crunch of the normal bubbles in some potato chips - only with every bite). I added vinegar and garlic powder to the EVOO and salt because I wanted a really loaded chip flavor. I'm bringing these to my next party / potluck and I'm sure they will be the talk of the party. They look and sound weird and taste amazing. Everyone will want the rest of your SCD recipes. Whoever invented these was a crazy genius. I don't know how you could make them as tasty with

low salt though so I wouldn't recommend them daily.

[Guest guest]

The ones I made weren't. They were too light and crispy for dipping - which wasn't a bad thing. I baked the flavor on them which might be best.HarveyHi Harvey,Are they sturdy enough for dipping?Thanks,Kim H.I finally tried the Kale Chips ( http://tinyurl. com/5ed2zr ) over the weekend. I couldn't believe how good they were. They tasted just like greasy, crispy, fattening potato chips only sort of three dimensional because of all the folds in the kale (imagine the light salty crunch of the normal bubbles in some potato chips  - only with every bite). I added vinegar and garlic powder to the EVOO and salt because I wanted a really loaded chip flavor. I'm bringing these to my next party / potluck and I'm sure they will be the talk of the party. They look and sound weird and taste amazing. Everyone will want the rest of your SCD recipes. Whoever invented these was a crazy genius. I don't know how you could make them as tasty with low salt though so I wouldn't recommend  them daily. 

[Guest guest]

Thanks.

I love guacamole and am always on the lookout for a chip type thing for

dipping. There is a recipe in Eat Well, Feel Well for chips that are

really good but a pain in the rear to make. I was hoping to find

something equally as good but not as difficult and time consuming to

make. They are also awesome for fajita nachos. One of my favorite

things but again.... the chips are a real pain and I only do them for

special occasions.

Take care,

Kim H.To: BTVC-SCD Sent: Monday, January 19, 2009 6:04:38 PMSubject: Re: Re: Recipes for potluck

The ones I made weren't. They were too light and crispy for dipping - which wasn't a bad thing. I baked the flavor on them which might be best.HarveyHi Harvey,Are they sturdy enough for dipping?Thanks,Kim

H.

[Guest guest]

Ooh that sounds tasty - and more flavor with less salt. These things are amazing.HarveyI finally tried the Kale Chips ( http://tinyurl.com/5ed2zr ) over the weekend. I couldn't believe how good they were. They tasted just like greasy, crispy, fattening potato chips only sort of three dimensional because of all the folds in the kale (imagine the light salty crunch of the normal bubbles in some potato chips  - only with every bite). I added vinegar and garlic powder to the EVOO and salt because I wanted a really loaded chip flavor. I'm bringing these to my next party / potluck and I'm sure they will be the talk of the party. They look and sound weird and taste amazing. Everyone will want the rest of your SCD recipes. Whoever invented these was a crazy genius. I don't know how you could make them as tasty with low salt though so I wouldn't recommend them daily.I made them again last night - used 1.5 TB EVOO2 teaspoons vinegar1.5 teaspoon dijon mustard.5 teaspoon salt  some shakes cumin and cayenne peppertwo cloves minced fresh garlic.Tossed that together and then swirled it into the kale.To suit my tastebuds, that's the best version yet.It's too salty for my taste as written - so I used about half - and I find this version is much punchier for the entire tastebud.  But then I don't have the patience to make my own seasoned saltMara

[Guest guest]

These will definitely not hold up to guacamole.HarveyThanks.I love guacamole and am always on the lookout for a chip type thing for dipping. There is a recipe in Eat Well, Feel Well for chips that are really good but a pain in the rear to make. I was hoping to find something equally as good but not as difficult and time consuming to make. They are also awesome for fajita nachos. One of my favorite things but again.... the chips are a real pain and I only do them for special occasions.Take care,Kim H.From: Harvey Garrett <hgarrettadelphia (DOT) net>To: BTVC-SCD Sent: Monday, January 19, 2009 6:04:38 PMSubject: Re: Re: Recipes for potluckThe ones I made weren't. They were too light and crispy for dipping - which wasn't a bad thing. I baked the flavor on them which might be best.HarveyHi Harvey,Are they sturdy enough for dipping?Thanks,Kim H. 

[Guest guest]

At 05:57 PM 1/19/2009, you wrote:

Are they sturdy enough for

dipping?

Yes, if the dip is very soft, almost liquid.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 06:18 PM 1/19/2009, you wrote:

One of my favorite things but

again.... the chips are a real pain and I only do them for special

occasions.

Kim,

I make the pecan souffle bread and spread it out on a parchment sheet.

After it's baked, I use a pizza wheel to slice out 4-6 slices. Then I

chop the scraps up into bite-size pieces and toss them back on the hot

pizza stone with the oven closed while it cools.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

I'm going to try them this weekend. Looking forward to something salty and crunchy. Thanks,

Kim H.

At 05:57 PM 1/19/2009, you wrote:

Are they sturdy enough for dipping?Yes, if the dip is very soft, almost liquid.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

I'm going to try them this weekend. Looking forward to something salty and crunchy. Thanks,

Kim H.

At 05:57 PM 1/19/2009, you wrote:

Are they sturdy enough for dipping?Yes, if the dip is very soft, almost liquid.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

Oh. Duh. I'll have to look at allrecipes.com and see if there is something I can maybe convert because that does sound good.Take care,Kim H.

sorry there was a comma -I was listing chicken & brocolli or maybe

chicken soup -sorry - you might have something there though - yum -

but can't do brocolli yet :-)

eileen