Put your apron on

On my afternoon off last week I decided to throw on my apron and try out some new recipes. I am always trying new recipes that involve sweet potatoes because I am trying to learn to like them. I know I should eat them because they are so healthy, but they really aren't all that appealing to me. It's a combination of taste and texture that I don't like. Nevertheless, I attempted yet another recipe that involves the spud. I made some root vegetable chips. I simply sliced beets(another questionable veggie), regular potato, sweet potato and parsnips into fairly thin slices, tossed them in a bowl with a little EVOO and salt and pepper. This process probably would have went much faster and everything would have been more even had I owned a mandolin(hint, hint). Heat oven to 450F. Scatter slices on a large baking sheet or two and pop in the oven Toss every 5-10 minutes until they are cooked to your chip liking. I must say this might be the way I can best tolerate sweet spuds but don't plan on making them again. The parsnips were by far my favorite and were suprisingly delightful.

While these veggies were being chip-a-fied I thought, it's a beautiful day, I don't have to work, why not make myself a Tanquery and tonic. So I did. Doesn't it look nice?

In between rounds of tossing the chips I decided to make Kale chips. I bought my kale precut in a large bag(cheating and easy). And again, tossed with a little EVOO and s&p. Make sure the pieces are lightly coated with EVOO but not drenched. Since the oven is already on, all I have to do it turn it down to 250 and pop these suckers(once spread out on a baking sheet) in the oven for 20 minutes. You can also sprinkle with other thinks like lemon pepper or parm cheese. Once done, pull out and enjoy these addicting, light, fluffy, super healthy chips. Stacey tested, mother approved.

Whew, I have been around the hot oven for a while. That made me thirsty. Oh no, is my glass half empty or half full? Well, if you ask me, it doesn't really matter because it is in an Iowa glass and I have enough TNT to mix another if need be.

Ohhhhhh, look at those chips. They are almost done. Don't you just want to pop one into your mouth.

In the middle of making chips I was also making a filling for some wrappers I had. I just threw together some frozen spinach(thawed and drained), tomato, left over parsnip, silken tofu, fat free motz cheese and a little lemon juice, salt and pepper. Place on wrapper.

Wet edges of wrapper, fold any which way you want. I made several different shapes. Cook in which ever method your little heart desires. Eat and enjoy.