Today I’m sharing my lunch with you, fellow readers. I made myself two of my favorite foods for lunch: steamed kale and oven toasted chickpeas. The name “steamed kale” doesn’t stir feelings of excitement in many people, but I’ve recently grown fond of the green superfood. The chickpea recipe is one of my absolute favorite foods to make. It’s easy and absolutely delicious- a definite alternative to a greasy chip snack. Ok, here we go- recipes galore!
Steamed Kale and Dressing
Ingredients needed: Uncooked kale (found at any supermarket)
Take a sauteé pan and pour in about 1 1/2 inches of water and boil. As the water is brought to a boil, wash kale by hand in sink and tear pieces in quarters off of the stem. By the time you finish doing this, the water should be boiling and ready to go. (note: Kale reduces once cooked, so you may want to prepare more kale than you may originally imagine eating.)
Slowly set pieces of kale into the boiling water and reduce heat to low. Cover and cook for five minutes. Uncover and stir kale, cook for another five minutes. Kale has a distinct vegetable smell once cooked, indicating that it’s ready! Drain water and serve. Pretty simple!
Now, for the seasonings… I myself love seasoning my kale with either seasoning salt or this fantastic lemon herb creole vinaigrette dressing from Olivier’s Creole Restaurant in New Orleans. (They ship across the USA- it’s pricey but absolutely worth it) Check it out here.
And now, for the roasted ranch chickpeas…
1 can of chickpeas (you can buy them raw/uncooked, but you’ll have to soak them and cook them. I prefer to buy them canned!)
Extra Virgin Olive Oil
1 packet of dry Ranch Dressing
Preheat oven to 420 degrees. While oven is preheating, open and rinse chickpeas from can. Wrap them in paper towels in a bowl and pat dry.
While chickpeas are drying a bit, place parchment paper on cookie sheet. (I recommend parchment paper- it makes the entire process easier!)
Take dried chickpeas and place in plastic bag, sans paper towels. Put 1-2 tbsp of olive oil in plastic bag; toss bag to coat chickpeas in oil. (I eyeball the olive oil!) Then take 1/2 of a pack of dry Ranch dressing and dump into plastic bag. Again, toss chickpeas around in bag to coat in dressing.
Place greased up, seasoned chickpeas on parchment paper and cook at 420 degrees for 20 minutes.
At 20 minutes, remove chickpeas from oven. Shake pan; this allows for the chickpeas to be evenly cooked. Check on chickpeas every 10 minutes and remove from cooking when they have reached their desired crispness.
Ah, and the final product is wonderful. I cooked mine for about 40-45 minutes because I like mine crispy.