Easy Kale Chips

I know I'm late on the kale train, but I was at our awesome Cobblestone Famers Market, which is an all-local, sustainable, producers-only market that sets up downtown, when I spotted a glorious bunch of kale and decided it was high-time I tried this healthy green.

My first kale project was these kale chips, which were a hit, though I had to have my kids close their eyes while eating the first one. I agree with my 7yo, that it tastes much like a paper potato chip! Note: The thicker Dinosaur kale works best for these, or winter kale. Summer kale grows very fast, and is thus very thin.

Easy Kale Chips

Ingredients:

• 1 large head of kale
• enough EVOO to coat (around 3 tbsp)
• fine sea salt

Directions:

• Preheat the oven to 275°. 
• Strip the kale from the stems, leaving leaves as large as possible. 
• Toss leaves in olive oil to coat
• Loosely lay the leaves on a baking sheet (letting them stick up as much as possible, as it's easier to remove them)
• Very lightly salt them
• Bake for 20 minutes
• Remove with a frosting spatula

Gluten & Dairy Free Blueberry Scones

I am soooo late to the party. I had no plans to make scones today, but after playing Irish music all morning and showing the kids my Ireland photo album and youtube videos of Irish dancing, my daughter became very enthusiastic about St. Patrick's day, bringing down every green article of clothing (including my lucky underwear) she could find and insisting we all dive in to find something to wear; and she begged to make scones. Now scones have always been a bit of a mystery to me -- part biscuit, part muffin, but not so sweet. This recipe is Gluten Free and also Dairy Free, but if you're not allergic, by all means, feel free to add the butter and milk back in! I like my scones a skosh sweeter. Feel free to cut the sugar in half if you are not so inclined.

Gluten Free Dairy Free Scones

Ingredients
1 3/4 cups Multi-purpose Gluten free baking flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup dairy free margarine (I use Smart Balance or Earth Balance)
1 cup frozen blue berries (or dried berries, apricots or raisins)
2 large eggs
1/3 cup cold rice milk, vanilla flavored
1 tsp gluten free vanilla extract (I use Kirkland's from Costco)

Directions
1) Preheat the oven to 400°F. Grease or line pan with parchment

2) Whisk together the flour blend, sugar, baking powder, xanthan gum, salt and nutmeg.

3) Work in the cold margarine with a fork until the mixture is crumbly.

4) stir in the dried fruit (if using frozen blueberries, hold off until just before dropping onto the pan)

5) Whisk together the eggs, milk and vanilla until frothy.

6) Add to the dry ingredients, stirring until well blended. The dough will be sticky.

7) Drop dough by the 1/3-cupful onto the pan. Let the scones rest for 15 minutes.

8) Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15-20 minutes, until golden brown. Remove from the oven and cool for 5 minutes before serving. Best enjoyed warm with dairy free margarine or jam.

Yield: 8 scones

March 14th= 3.14 Pie Day!

It's March 14th (3.14) -- Happy Pi Day!

When nerds and dessert unite! Now this is a holiday I can sink my teeth into! Custard, cream, fruit, and for dinner... shepherd's! Normally I would throw one of my pie recipes up here for you, but it has been an insanely busy time (thus the lack of blog posts), with not a lot of busyness in the kitchen lately. I was mourning my lack of pie-ty today, and then I read about thisssss....



So this is where I'm headed today! Our local Whole Foods is hosting a pie tasting and for a $5 donation, I can throw a cream pie in some poor guy's face. Proceeds benefit the Whole Foods Foundation. Here are the event details:

Thursday, March 14, 2013
11am-1pm
Whole Foods - Winston-Salem
41 Miller St.
Winston-Salem, NC 27104

Cash Bash #11: J'adore Pompadours!

At Cash Bash with my red flower aglow

It's that time of year again when I'm humming "Folsom Prison Blues" and "I've Been Everywhere" more often - time to celebrate the birthday and the music of The Man in Black, Johnny Cash, at The Garage this weekend, February 22 & 23 at Cash Bash #11! 




It is a fantastic event for people-watching. Feast your eyes on retro rockabilly babes, neon mohawks, Rosy-the-Riveter ensembles and my favorite, the young James Deans. J'adore pompadours! The eye candy is worth the ticket price right there, but the bands are also great! 

Words of Wisdom from The Man in Black: "Don't take your guns to town."

Here's the lineup for Friday night's CashBash:

photo credit: gatecitylove.blogspot.com

7PM Sarah Shook and the Devil

8PM Andy Vaughn and the Driveline

9PM The Straight 8s

10PM The return of the Bo-Stevens !!

11PM John Howie Jr. and The Rosewood Bluff

12AM Michael Rank and Stag

1AM Hearts and Daggers

photo credit: gatecitylove.blogspot.com

And Saturday night:

7PM Hanging Thread  

8PM Danny Kay & the Night Lifers

9PM Phatlynx

10PM Jem Crossland and the Hypertonics

11PM The Gojira Experiment

12AM Rev. D. Ray & the Shockers

1AM Sean K. Preston

Hunka Hunka Grilled Peanut Butter Banana Sandwich

In honor of Elvis' birthday, I'm playing "Don't Be Cruel" and bringing back the banana. Grilled peanut butter banana sandwich, that is. Happy Birthday to the King of Rock-n-roll!

Grilled Peanut Butter & Banana Sandwich

I grew up on banana and mayo (Duke's of course) on white loaf bread sandwiches. Perhaps it's a Southern thing? We often ate peanut butter banana sandwiches too, but it wasn't until I was watching Nigella Lawson demonstrating a grilled peanut butter banana sandwich from her White Trash Cooking cookbook, that I tried grilling it. The trick, she says, is to mash the bananas before spreading them on the sandwich.

This was apparently one of Elvis' favorite foods. They even came out with a special edition Elvis Reese's Peanut Butter and banana creme cups. 

Elvis Presley's Grilled Peanut Butter
and Banana Sandwich

• 2 slices of white bread
• 2 tablespoons of smooth peanut butter
• 1 small ripe banana mashed
• 2 tablespoons butter
• Crispy bacon - optional (The King ate it with bacon sometimes)

Play "Love Me Tender" or other inspirational Elvis music.Spread the peanut butter on one slice of bread and the mashed banana on the other. Press the slices gently together. Melt the butter (or to be truly Elvis-like, melt bacon fat!), over low heat in a small frying pan. Place the sandwich in the pan and fry until golden brown on both sides. Wash it down with a glass of buttermilk.

Crazy Fact: Elvis tended to eat 12-15 sandwiches a sitting! So belly up!

Sorry Elvis, but this sandwich is also good with strawberry jam, honey, or Nutella!

Links:

Nigella Lawson

White Trash Cooking
Meatless Monday Recipes

Honey Lemon Ginger Tea

Warning: Feverish Post Written While Literally Feverish

Normally, I’m one who prides myself in my health. As if my strong constitution has anything to do with a strong mind. Part of me believes in the power of mind over matter, that in most cases, one can will themselves not to be sick. The power of positive thinking and all that with a dash of hubris has served me well over the years. I come down with a cold or sinus infection about once a year – sometimes. Even then, I deny it for days and press on, so that it seems they only last a few days at most.

Not this time. I brewed a half-gallon of ginger lemon honey tea. Not the fake stuff in a tea bag, mind you, the for-real kind. Bubbling and boiling my brew of lemon juice of two lemons, complete with rind and knob of grated ginger, I felt like I was a witchdoctor or healer of old as I strained it and added local honey fresh from Milk and Honey Farm from northern Iredell County (they are regulars at the Cobblestone Farmers Market). I drank it hot. From my Miss Piggy mug for extra healing mojo. It was strong and sour. It smelled like a pungent honey-lemon cough drop but the ginger added a spicy kick. After three cups of the hot potion’s acid had cut through the foul coating on my throat I truly felt better.

Ginger Honey Lemon Tea Recipe

Ingredients:

2 lemons

knob of ginger

5 tbsp honey (one per cup)

water

Directions:

Fill your tea pot almost full of water (approx. 5 cups). Halve the lemons and squeeze their juice into the water and then drop in the lemon rinds as well. Peel a one-ince piece of ginger (I like to add more) and grate into the tea. Bring to a boil. Boil 5 minutes, then turn off the heat and let steep for 5 minutes. Strain into cup. Add one tbsp honey. Drink while hot. Drink at least 3 cups. Once all the liquid is strained, add more water and boil again for a second batch.

Luckily, the fever only lasted a day and although I could nap for three days, I am already feeling much better. May it be the worst sickness of 2013 for our family and may yours be well. Just in case, keep this lemon-ginger-honey tea recipe handy. It’s golden liquid, I tell you, both literally and figuratively!

Sweet Potato Casserole: Gluten & Dairy Free

Growing up here in the South, it wasn't truly a Thanksgiving or Christmas celebration unless there was sweet potato casserole on the table. Just the idea of it makes me burst forth into song. "Song, song of the South. Sweet potato pie and I shut my mouth." 

I'm talkin' 'bout the Southern-style version with crunchy pecan and brown sugar topping - no marshmallows on my table. When my family members were diagnosed as allergic to gluten (and one to the casein protein in milk), I mourned the loss of traditional holiday foods for them. 

After I got the hang of cooking differently, I surprised them all with this gluten free, dairy free sweet potato casserole. They were thrilled! After the first year, though, I learned to set it apart from the rest of the food offerings and have my daughter label it with a cute "Gluten Free & Dairy Free" sign. Otherwise, the rest of the family could not tell the difference between it and "regular" sweet potato casserole and it was gobbled up before those it was especially intended for got any!

GF DF Sweet Potato Casserole

Ingredients:

4 cups sweet potatoes, cooked, peeled, mashed
1 cup brown sugar
2 eggs, lightly beaten
1 1/2 teaspoon GF vanilla, such as Kirklands (Costco brand)
1/2 cup light coconut milk
1/2 cup melted GF DF buttery spread (I use Earth Balance or Smart Balance)

Topping:
1/2 cup brown sugar
1/3 cup brown rice flour
1/3 cup melted GF DF buttery spread (I use Earth Balance or Smart Balance)
2 1/3 cup chopped pecans

Preparation:
Combine first 6 ingredients. Pour into a 1 1/2 to 2-quart casserole dish sprayed with cooking spray. Mix remaining ingredients and sprinkle evenly over top. Bake at 350º for 30-40 minutes, until hot and browned.

Serves 10-12

UNC School of the Arts Production:The Nutcracker

For 47 years, the UNC School of the Arts (UNCSA) has graced audiences with their performance of The Nutcracker at the Stevens Center, which the school now owns. This production of the world's most popular ballet is certainly jewel we wear proudly in our crown as the city of Arts and Innovation. The UNCSA's The Nutcracker is a holiday tradition for many in the area, bringing thousands to the streets of downtown Winston-Salem. The UNCSA's production of the ballet is like a glorious advent calendar gift we get to open in anticipation of Christmas, chock full of ballet talent, exquisite costumes, stunning set designs and the live orchestra, directed by Charles Barker, as it plays Tchaikovsky's score, is the sparkly frosting on the Christmas cake. The 2012 performance just celebrated opening night Saturday, December 8, 2012.

The Nutcracker Prince takes Clara through an enchanted forest where the snow flakes dance. The production does a wonderful job with the special effect of falling snow. As the music gets faster and more dancers enter the scene, even more snow falls, and faster, resembling a blizzard before the dancers peel off and the snow lightens. After intermission, the curtain rose and the audience gasped as a thick fog rolled off the stage and into the orchestra pit. The prince leads Clara to the Land of Sweets, where the Sugar Plum Fairy is presiding until the Prince's return. The prince acts out the story for the royal court, recounting the battle with the Mouse King. To reward Clara's heroism, treats from around the world dance for her: chocolate from Spain, tea from China, coffee from Arabia, vodka from Russia, Danish shepherdesses, and the always bizarre, yet comedic, giant Mother Ginger, who is rolled out before releasing her clown "Ginger Snaps" children from under her skirts, followed by a dancing bouquet of flowers, and ending with the Sugar Plum Fairy's waltz with her  cavalier. Clara wakes to find that it was all a beautiful dream.

As soon as the guests leave and Clara reluctantly bids Fritz goodbye, she dozes off with her nutcracker in her arms and the magnificent Christmas tree, illuminated by hundreds of fiber optic lines, quadruples in size to give the illusion that Clara has shrunk to the size of a doll. A troop of adorable baby mice and playful mice skitter and dance and made the audience laugh before harassing Clara. The now life-size nutcracker steps in to save her. After battling with the mouse king, with Clara's help, the nutcracker kills the mouse king, and transforms into a prince (who resembles Fritz).A wintry scene opens as the family returns home to welcome guests to their Christmas party. The children did such an amazing job as the rowdy little boys play soldiers and tout their trumpets. Then the mysterious councilman, magician and toymaker, Drosselmeyer, who is also god father to Clara and Fritz, enters to entertain the children with tricks and toys and a gift of a special nutcracker to Clara. The following party scenes foreshadow Clara's magical dream to come.

Not only is the dancing and the music phenomenal, it is impossible to say enough about the costumes in this production. To get lost in the confections of the costume shop of this production would be a be a particularly sweet bit of heaven.

Based on the professional caliber of the production, unwitting viewers would be astonished to discover that it is an all-school production featuring students not only as the cast, but also in the orchestra and crew. However, world-renowned guests artists Veronika Part (Principal, American Ballet Theatre) and Charles Askegard (Principal, New York City Ballet) will join the UNCSA cast for the performances on December 13 at 7:30 p.m. and December 14 at 7:30 p.m.

The full performance schedule for the UNCSA production of The Nutcracker is: Saturday, Dec. 8 at 2 p.m. and 7:30 p.m.; Sunday, Dec. 9 at 2 p.m.; Thursday and Friday, Dec. 13 and Dec. 14 at 7:30 p.m.; Saturday, Dec. 15 at 2 p.m. and 7:30 p.m. and Sunday, Dec. 16 at 2 p.m. and 7 p.m.

Ticket prices are: Prime Orchestra, $68; Orchestra Center, $50 for adults and $35 for children 13 and under; Orchestra Sides and Front Balcony, $45 for adults and $30 for children 13 and under; Center Balcony, $33 for adults and $24 for children 13 and under; Rear Balcony, $25 for adults and $20 for children 13 and under. Prime Orchestra seating for the two guest artist performances on Dec. 13 and 14 is $75.  For the best deal in town take advantage of the great prices on The Nutcracker “Family Four Pack” for the evening performances on Thursday, Dec. 13 and Sunday, Dec. 16: $130 for Orchestra Side/Front Balcony and $95 for Center Balcony.  The “Family Four Pack” offer is subject to availability.

For more information or to buy tickets, visit www.uncsa.edu/nutcracker or call the box office at (336) 721-1945.

Whole Foods Southern Food Fest

I had absolutely nothing to do with this, but for some reason, I'm as proud as a mother hen (is that a saying? Well, it is now.) of Whole Foods Market for serving up some Southern fare this week! Granted, the company began in Austin, Texas, after all, so they got their Southern charm naturally. They are offering a different blue plate special each day this week - $7.99 for meat, $6.99 for vegetarian and a free iced tea (better be sweet)! So go grab some low country shrimp and grits and hot pepper jelly biscuits for lunch today! 

Baking for Thanksgiving

Nothing says Thanksgiving more than pumpkin! Well, maybe turkey does, but I'm still partial to the pumpkin. Given the choice, I would easily forgo the turkey for pumpkin anything! Here is my Pumpkin Bread with Cream Cheese recipe. Note: The flavor is even better on day two!

Pumpkin Bread (with Cream Cheese Filling)

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup apple sauce
1 tsp vanilla
2/3 cup water
2 cups white sugar
1 cup brown sugar
3 1/4 cups all-purpose flour
1/4 cup ground flax seed (may substitute with flour)
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Cream Cheese Filling (optional)

1 cup of cream cheese, softened
2 tsp sugar
1/4 tsp cinnamonMore batter add-in options: 1 cup of raisins (I like golden)

1 cup of chocolate chips (freeze first if you'd like them to maintain their shape instead of liquify in the bread)
1 cup of toasted pumpkin seeds (save half for the top!)
1 cup pecans

Directions:
1. Preheat oven to 350 degrees F. 

2. Grease and flour three 7x3 inch loaf pans.

3. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, vanilla, water and sugars until well blended. 

4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. 

5. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

6. (optional) If you'd like cream cheese pumpkin bread, stir the sugar and cinnamon in to the cream cheese. Spoon the cream cheese mixture onto the pumpkin bread batter in the pan and give it a few swirls so it sinks a little in the batter.

7. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

About flax seed: Don't be afraid of flax seed meal. You can buy it as meal for ease, but I like to buy it in seed form (it keeps longer) and toast them a little to bring out the nutty flavor for this recipe and then zap them in the coffee grinder for a few seconds (or you can keep the kids busy for a while taking turns with the mortar and pestle. There is a very long list of health benefits to eating flax seed. Click the link to find out more, but in a nutshell, flax seed acts like a low-carb whole grain, is rich in Omega-2 fatty acids and anti-oxidants, helps lower cholesterol and blood pressure, helps prevent prostate cancer and is high in fiber and is purported to reduce hot flashes nearly 60%! (note: flax is not recommended for those with irritable bowel).

Mac & Cheese Fest!

2nd Annual Mac & Cheese Fest 

Old Winston Social Club

Saturday, November 17, 2012

1PM

It's time to break out your Nana's best Mac & cheese recipe for the 2nd Annual Mac & Cheese Fest at Old Winston Social Club. Enter now through this Saturday at 1pm (when the contest begins). 

I am thrilled to have been asked to be a judge for this yummy contest! After the judges taste for scoring, the public is welcome to dig in! Allison Everhart and Dave Willis took home the trophy in 2011 with their Buffalo-Chicken Macaroni & Cheese. Click here to download their winning recipe! For more information, visit www.macandcheesefest.com. Can't make it? Be sure to visit Old Winston Social Club another time (I suggest going on a "Steal the Pint Night!").

Halloween Grab Bag

I've been playing my spooky music mix lately. My kids love the Monster Mash and Lollipop Lollipop, while I'm partial to the Harry Potter soundtracks, which reminds me, I still need to write the fab Harry Potter Party post! In the meantime, here are highlights and links from some of my favorite SouthernAsBiscuits Halloween posts, as well as our family-friendly Halloween music "mixed tape" (sad that the kids will never know what that means).

Franken-Cupcakes

These are vanilla pudding (tinted green) filled, but you don't have to go to that trouble. Click HERE for the link to the recipe/instructions. I believe I tore the original recipe out of a Family Fun magazine several years ago.

Easy DIY Frankenstein Costume

This is an easy, no-sew costume that requires little more than a milk carton (yay! repurposing!), craft paint, face paint, a wine cork and some aluminum foil (I still catch myself calling it tin foil). Click HERE for the how-to.

Easy Halloween party treats 

using Dewey's Bakery goodies! "Easy" seems to be a theme here.... These are very cute, especially the mummy eclairs! Click HERE for instructions.

Family-Friendly Halloween Playlist:

1- "Black Cat"
2- "The Witch Doctor"
3- "Flying Purple People Eater" - Sheb Wooley
4- "Monster Mash"
5- "Devil Went Down to Georgia"- Charlie Daniels Band
6- "Ghostbusters"- Ray Parker, Jr.
7- "Hedwig's Theme"- composed by John Williams
8- "Lumos" (Hedwig's theme)- John Williams
9- "Lollipop"- The Chordettes
10- "Batman theme"- Neal Hefti
10- "Spider-Man theme"
11- "Twilight Zone theme"
12- "X-Files theme"
13- "Witchy Woman" - Eagles
14- "Big Rock Candy Mountain" - Burl Ives note:(does mention "cigarette trees")
15- "I Want Candy" - Bow Wow Wow
16- "Werewolves of London" -Warren Zevon

September 11th: A Remembrance

Today is Patriot Day, created to remember the September 11 attacks. Our North Carolina Governor Beverly Perdue has encouraged North Carolinians to participate in events of service and remembrance today.

Every September 11th, I read this poem by former poet laureate of the United States, Billy Collins, in remembrance. He dedicated it to the victims of September 11 and to their survivors.

"The Names"

Yesterday, I lay awake in the palm of the night.

A soft rain stole in, unhelped by any breeze,

And when I saw the silver glaze on the windows,

I started with A, with Ackerman, as it happened,

Then Baxter and Calabro,

Davis and Eberling, names falling into place

As droplets fell through the dark.

Names printed on the ceiling of the night.

Names slipping around a watery bend.

Twenty-six willows on the banks of a stream.

In the morning, I walked out barefoot

Among thousands of flowers

Heavy with dew like the eyes of tears,

And each had a name --

Fiori inscribed on a yellow petal

Then Gonzalez and Han, Ishikawa and Jenkins.

Names written in the air

And stitched into the cloth of the day.

A name under a photograph taped to a mailbox.

Monogram on a torn shirt,

I see you spelled out on storefront windows

And on the bright unfurled awnings of this city.

I say the syllables as I turn a corner --

Kelly and Lee,

Medina, Nardella, and O'Connor.

When I peer into the woods,

I see a thick tangle where letters are hidden

As in a puzzle concocted for children.

Parker and Quigley in the twigs of an ash,

Rizzo, Schubert, Torres, and Upton,

Secrets in the boughs of an ancient maple.

Names written in the pale sky.

Names rising in the updraft amid buildings.

Names silent in stone

Or cried out behind a door.

Names blown over the earth and out to sea.

In the evening -- weakening light, the last swallows.

A boy on a lake lifts his oars.

A woman by a window puts a match to a candle,

And the names are outlined on the rose clouds --

Vanacore and Wallace,

(let X stand, if it can, for the ones unfound)

Then Young and Ziminsky, the final jolt of Z.

Names etched on the head of a pin.

One name spanning a bridge, another undergoing a tunnel.

A blue name needled into the skin.

Names of citizens, workers, mothers and fathers,

The bright-eyed daughter, the quick son.

Alphabet of names in a green field.

Names in the small tracks of birds.

Names lifted from a hat

Or balanced on the tip of the tongue.

Names wheeled into the dim warehouse of memory.

So many names, there is barely room on the walls of the heart.