Posts Tagged ‘green’
A panel behind a sink or stove that protects the wall from splashes.
Ooh… if it were only that simple! Originally this definition probably held true. Back splashes came about simply as a way in which to protect the wall behind our stoves, sinks, and bathroom vanities from the splatters of spaghetti sauce, dish soap, and the occasional misdirected squirt of toothpaste. In today’s world of design however, choosing a back splash for your kitchen or bathroom has to be one of the most daunting decisions in any design project. The options are unbelievably endless. Whether it be glass, ceramic, marble, mosaic, or simply a single slab of stone, with the images below and the collection on this weeks Pinterest board, we’re certain that “We’ve got your back (splash)”.
Tangerine may be the official color of the year, but we’re seeing the bright green shade of the kale leaf show up everywhere. This uber healthy leaf seems to
be the “on trend” veggie of the moment. It’s in pasta, soup, salad, and even in the garden as an ornamental element. I’d like to say I’ve jumped on this cruciferous band wagon, but frankly my past relationship with kale has left me pretty cold. I am however, willing to give it another try. What better way than in the form of a chip. After all, just about everyone loves chips. Bake up a batch this weekend, pair it with a crisp Chardonnay or an ice cold beer, than leave me a comment and let me know what you think!
Crisp Kale Chips With Chile and Lime
20 cups kale, torn into bite-size pieces, washed and thoroughly dried
1/4 cup extra virgin olive oil
3/4 teaspoon kosher salt
Finely grated zest of 2 limes
Flaky sea salt, or to taste
Mild chile powder.
1. Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.
2. In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12 minutes. If they are not ready, bake for another 2 to 4 minutes.
3. Remove from the oven and cool to room temperature. Toss with the lime zest, sea salt and chile powder to taste.
Yield: 6 to 8 servings.
A Good Appetite: A Dinner Party That’s Warm, Welcoming and Meatless (October 19, 2011)