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What the Kale Chocolate Chip Cookies

January 13 1013 053 Edited What the Kale Chocolate Chip Cookies

How are everyone’s “eat healthier” resolutions holding up? Mine were going along great until I downed an entire box of Samoas (a.k.a. Caramel Delights) today.

Yep, an entire box. 15 cookies at approximately 70 calories each. I can’t bring myself to go any further with the math.

Am I proud of my behavior? Can’t say that I am. Disappointed in myself? Somewhat (but not all that much, truth be told). Fully sated? You betcha.

Did I think eating 15 cookies was a good idea? Not particularly. But it was not nearly as bad an idea as baking kale into chocolate chip cookies.

January 13 1013 036 Edited What the Kale Chocolate Chip Cookies

Traveling even further down the sad path that leads to these cookies, the recipe is not even something that my half-cracked brain thought up. I found it in an actual cookbook.

People with the power to publish books forgot that with great power, comes great responsibility, and they allowed this to happen.

Were the cookies good? I ate them. Not that my behavior should be indicative of anything remotely akin to a good idea.

Kale and cookies. Is this quirky gone too far? A time-saving two-in-one gone terribly, drastically wrong? I mean, really. What’s next?

January 13 1013 038 Edited What the Kale Chocolate Chip Cookies

Are we supposed to let the cookies we do not eat go stale, and then bake them up a second time to make chocolate chip cookie croutons for our kale salads?

If one must mix greens and sweets, eat a kale salad and then have a normal, standard, regular, all-things-generic chocolate chip cookie for dessert.

All joking aside, I actually think this recipe would yield a solid chocolate chip cookie – minus the kale, of course.

Who knows? You may try them and give them a “Kale, yeah!” review. Me? I’m sticking with my, “Oh, kale no.” Enjoy!

January 13 1013 063 Edited What the Kale Chocolate Chip Cookies

Chocolate Chip Kale Cookies
  • 1¼ cups white whole wheat flour
  • ½ cup oatmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup light brown sugar, packed
  • ½ cup (1 stick) butter, softened
  • 2 large eggs
  • 1 tablespoon molasses
  • 1 tablespoon pure vanilla extract
  • ½ cup kale leaves, torn and packed
  • 1 cup chocolate chips
  1. Stir the flour, oats, baking powder and salt together in a large bowl and set aside.
  2. Cream the brown sugar and butter together until thoroughly combined.
  3. Add the eggs, one at a time, followed by the molasses and the vanilla and mix until incorporated.
  4. Next add the dry ingredients and mix until just combined.
  5. Pulse the kale in a food processor until it is finely chopped (but not pureed). Fold the tiny kale bits into the cookie dough along with the chocolate chips.
  6. Drop rounded tablespoons of the dough onto parchment-lined baking sheets.
  7. Bake at 350 degrees F for 12-14 minutes until the cookies are firm around the edges but slightly soft in the center.


Butternut Squash Dip

Jan 19 2014 053 Edited Butternut Squash Dip

Week 12 of 12 has arrived. I chose a butternut squash dip for my 12 Weeks of Winter Squash finale, picking the recipe with a thought along the lines of “this will be quaint.”

I did not expect to love it, but I do. My love for it runs so deep that saying it took me by surprise is an understatement. I was actually shocked by love for it.

I maintained a semblance of control and served it with roasted carrots and parsnips (I also forgot how much I love roasted parsnips) and a few pita chips. But really, I wanted to dip potato chips in it or slather it on a sandwich like pimento cheese.

Jan 19 2014 037 Edited Butternut Squash Dip

I have never been a fan saying that something is so good I want to stick my face in it. I simply can not get over the image of that mess and the idea of food stuck in my eyelashes or stuffed up my nose. However, this dip comes close to making me use that phrase.

I do not wish to stick my face in it, but I would be willing to figure out a way to turn it into a facial mask.

Although I jumped in at week 4, I appreciated having this project to hold me accountable to this space at least once a week. I enjoyed getting to know some other bloggers and seeing their creative recipes. I hope you will check out their creations and find some that make the rest of winter a little tastier. Enjoy!

Jan 19 2014 056 Edited Butternut Squash Dip

Butternut Squash Dip
Serves: 2½ cups
  • 1 medium butternut squash, peeled and cut into pieces
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling if desired
  • 1 tablespoon minced garlic
  • salt and black pepper, to taste
  • ½ cup plain Greek yogurt
  • ¼ cup tahini paste
  • 3 tablespoons fresh lemon juice
  • ⅛ teaspoon cayenne pepper
  1. Toss the butternut squash with the olive oil and garlic and season with salt and black pepper.
  2. Distribute evenly across a baking sheet and roast at 425 degrees F for 35 to 40 minutes, turning occasionally, until tender.
  3. When roasted and cool enough to handle, transfer the butternut squash into a food processor.
  4. Add the yogurt, tahini, lemon juice and cayenne pepper.
  5. Puree until smooth, adding a bit of water if the dip is too thick for your liking. Transfer the dip to a serving bowl and drizzle with olive oil if desired.
  6. Serve at room temperature with roasted root vegetables, pita chips or any food of your choice.
I used minced garlic from the jar, but the original recipe called for roasting one head of garlic. Here’s how: Cut 1 inch off the top of the garlic head and place it on a piece of foil. Drizzle with 1 tablespoon of olive oil and wrap it tightly. Roast the garlic along with squash, but allow it to sit in the oven for about 1 hour instead of 35 to 40 minutes. The garlic should be soft when done. Allow it to cool, then squeeze the cloves from their skins into the food processor along with the other ingredients.

Not sure where to find tahini paste? At my store, it is located next to the peanut butter.


Carrot Coconut Soup

January 13 1013 082 Edited Carrot Coconut Soup

The odds of me winning the lottery are probably higher than the odds of me reaching for a raw vegetable to eat. This is a significant statement when considering I recently told my sister, “I don’t think I even know how to buy a lottery ticket.”

The carrots and celery and broccoli and occasional leafy greens I buy with the best of intentions typically get little attention until they start to seep some sort of brown liquid into the produce drawer. It’s always one of those things I say I will eat tomorrow, but then so many tomorrows pass that the vegetables transform into a rotten mess.

Carrot coconut soup has saved at least the carrots from this fate. Plus, I am a sucker for anything with coconut milk, and this soup is much healthier than a pina colada.

January 13 1013 078 Edited Carrot Coconut Soup

With just six main ingredients, it is quick and easy to make. The only thing I thought odd was to use chicken broth in a vegetarian soup, so I used vegetable broth instead. And please do not let the Thai-style chili sauce turn you away.

I am not an adventurous grocery shopper, but I have learned to have a little more patience in searching the aisles and asking for help to find ingredients that are unfamiliar to me. I found Thai-style chili sauce rather easily in the international section of my grocery (which makes up only about an eighth of one aisle), and there was both a name brand and a store brand from which to choose.

This recipe does not yield a lot of soup – I got two large servings out of it – but it looks to be easily doubled if you need to serve a large crowd. Or if you want to enjoy a bit more of it yourself. Enjoy!

January 13 1013 101 Edited Carrot Coconut Soup

Carrot Coconut Soup
  • ¼ cup (1/2 stick) unsalted butter
  • 1 pound carrots, peeled and chopped
  • 1 medium onion, chopped
  • salt and pepper, to taste
  • 2 cups chicken (or vegetable) broth
  • 1, 13.5 ounce can unsweetened coconut milk
  • 2 tablespoons Thai-style chili sauce, plus additional for serving if desired
  1. Melt the butter in a large pot over medium-high heat.
  2. Add the carrots and the onion, season with salt and pepper, and cook, stirring often, until the carrots are softened. This should take 15-20 minutes.
  3. Stir in the broth, coconut milk and chili sauce.
  4. Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are very soft. This should take 40-45 minutes.
  5. Remove from heat and allow to cool slightly. When cool enough to work with, use a(n) (immersion) blender or food processor to puree the soup.
  6. Return the now-smooth soup to the pot (unless you used an immersion blender, then it is still in the pot), and reheat as needed to serve.
  7. If desired, thin with water and season with additional salt and pepper. Serve with additional chili sauce for a spicy kick.