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As noted in the past, when The Cop is at work, I cook things that I love but which horrify him.

Today I’m making Crispy Kale! It’s as yummy as potato chips (I have a potato chip problem…).

Crispy Kale

A bunch of kale, torn into bite-sized pieces and tough stems removed
1-2 tablespoons olive oil
sea salt or kosher salt

1. Preheat oven to 350F.

2. Rinse and salad spin the kale. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.

3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Check the kale at the 12 minute mark. If the leaves are paper-thin crackly, it’s done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown. Remove from oven, sprinkle with salt and serve.

Dana: I suspect that, much like the last post, you may be disappointed with this.

When The Cop is at work, so not subject to the meals I cook, I make things he doesn’t like and text him to tell him about it. Today, I’m using a new cookbook (Fresh from the Vegetarian Slow Cooker). Yes, a crockpot.

And I’m not sure how I got interested in this, but I also managed to find a recipe for making seitan from scratch. It’s super easy, particularly with the KitchenAid mixer.

Quick Homemade Gluten
(Makes 1-1/4 to 1-1/2 pounds or 2 to 2-1/2 cups)

2 cups gluten flour
1-1/4 cups water or vegetable stock
3 Tablespoons Tamari

Add liquids to flour mixture all at once. Knead with KitchenAid bread hook for 5 minutes.
Let dough rest 15 minutes before proceeding.
Cut gluten into 8 pieces and stretch into thin cutlets. Simmer in broth for 50 minutes.

Broth:
4 cups water
1/4 cup tamari or soy sauce

Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered.