Monday, December 19, 2011

Experiments in the Kitchen Part II.

     My experimenting with Kale has taken a yummy turn. Unlike the failure that was Kale Chips, North African Chickpea and Kale Stew from the was a success. It has a delicious combination of flavors including cinnamon, allspice, and saffron. Saffron is expensive so get ready to shell out a pretty penny for this recipe. It is, however, totally worth the expense. The chickpeas and kale provide plenty of protein and substance to the soup, which can be eaten as a full meal with a nice hunk of bread. I only had three-ish cups of chopped kale left but the recipe calls for 8 cups. Personally, I think that would have been way too much. Either way, I'd definitely recommend this recipe. You'll also have plenty of left overs for at least a couple days. You can find the recipe here.
North African Chickpea and Kale Stew- Delicious and full of veggies.
     Since soup will be my lunch for the rest of the week, I made a BBQ Chicken Pizza for dinner. I got the recipe from Heather Van Vorous' Book Eating for IBS. It's so good, even my husband had several slices. Before I could even get a picture, half the pizza was gone. One thing I like about the recipe is that it calls for you to make your own BBQ sauce (easy and quick). It's sweet, spicy, and tangy all at once. I also cut down on cooking time by buying pre-made pizza dough and a pre-cooked rotisserie chicken. Then I just shredded two cups of the breast meat, instead of buying raw chicken breast and having to cook it. I'd definitely recommend buying her book or at least visiting her website for this recipe.
Half of the BBQ Chicken Pizza.
Moses really wanted some of that pizza.

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