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- Kale Chips
-
- 1 Bunch Kale
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- Directions
- Preheat the oven to 350 degrees. Wash your kale and tear it into pieces. Toss with olive oil in a bowl. Lay the kale pieces out in a single layer on a parchment paper covered cookie sheet. Evenly spread the salt over the kale pieces then place them in the oven and bake for ten minutes.
- Provided by:
- Laura Slatalla, ASU Nutrition Student
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Dru's Special Holiday Stuffing!
Crumble sausage and saute until lightly browned. Put cubed bread in large bowl. Remove sausage from skillet with a slotted spoon, adding to top of bread. Remove drippings all but about 2T of the drippings from the pan. Add butter and heat over medium heat until butter melts. Stir in onion and celery, saute until soft. Stir in parsley, oregano, salt, and chicken broth. Heat until boiling. Pour over bread and mix until all is moist.
Stuffs about a 12 lb turkey.
The type of sausage depends on your taste. Do not get "precooked sausage", just visit your meat counter and see what is available (if the meat comes from your own farm, even better!). My family enjoys this so much I always double the batch - the stuffing that doesn't fit in the bird I cook in a casserole dish. I usually use canned chicken stock, and since the can isn't two cups (when doubling) I would use one can, and then fill the remaining amount with water. I also start my sausage in a dutch oven pan, because then I can easily fit all the ingredients (even a large skillet would be too small when you double the recipe).
Dru's love taking a basic recipe, and then changing it to my tastes. We like a little more onion and cilantro or parsley. I also use a bit more of the drippings to saute the vegetables (OK, it's fat). So, take a chance when you are making the stuffing - if your family likes...mushrooms or chestnuts...throw some in!
