Queen fLee

ale is a kickass superfood. It's bitterness is sometimes a retractor but by adding some olive oil, salt and baking it in the oven for 400 degrees F / 200 C for 6-8 minutes, you get a healthy, delicious, crunchy, non-bitter snack! Great for kids too.

 

Pictured is a tray of "baby kale" but any type of kale will do.

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Credits:
Photo by Queen fLee
Graphic Letter K from Drop Cap series by Jessica Hische

uail eggs are tiny, adorable speckled eggs that are perfectly edible. They taste like chicken eggs so only the shell and the size seem foreign. I bought a 1/2 dozen at the Chinatown grocery store in Chicago for $2 out of curiosity.

Hard boiled quail egg recipe:

- fill a shallow saucepan with water to cover the eggs
- gently place the quail eggs in the water
- turn the heat to high and bring to a boil
- as soon as the water is boiling, turn off the heat and let the eggs sit for 5 minutes
- drain hot water and soak in cold water for a few minutes
- peel & enjoy!

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Credits:
Photo by Queen fLee
Graphic Letter Q from Drop Cap series by Jessica Hische

I got this really cool cookbook and I tried out the first recipe. While this photo shows a fresh out-of-the-oven finished product, booltox, mini and I have already devoured a portion of it. Conclusion: It's amaizing  (see what I did there?) !

I do have my unusual cookbooks blog so I would say this one fits the category, at the very least because of the author's name, Crescent Dragonwagon.

One of my most used cookbooks in the house, here's where you can get it: The Cornbread Gospels

Homemade potato chips for dinner tout.com/rhgx4g

— fLee, Queen of Tarts (@QueenfLee) October 3, 2011

 

Homemade potato chips for dinner tout.com/rhgx4g

— fLee, Queen of Tarts (@QueenfLee) October 3, 2011

 

Time to make the Salsa http://post.ly/2NB7V #posterous

— fLee, Queen of Tarts (@QueenfLee) July 10, 2011

 

3/4 cup toasted walnuts, cooled
1/3 cup plain dried breadcrumbs
3 garlic cloves, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
3/4 cup lentils, cooked, drained, and cooled
4 tablespoons olive oil
1 large egg (or egg replacer/olive oil cornstarch)

1. In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
2. In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
3. Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.
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I like to put these on some grain bread with green leaf lettuce, mustard (dijon) and mayo (non-fat mayo is vegan I think). Its tricky to get the right consistency so they dont fall apart but you should also make sure you're oil is really hot so they fry well and hold themselves together.