Kale “Funyun” chips

Kale Funyun chips baked

One day earlier this year when I was in the break room at the child care center I was working at, I was snacking on a leftover container of kale chips. Another teacher looked at it and said, “What is that? Weed chips?” She seemed genuinely weirded out. I was a bit put off by her question. It must have been a joke, but we weren’t friends and din’t work in the same room, so I felt embarrassed. I guess baked kale looks like weed. But of course that wasn’t what I was eating while on break at a school where I took care of infants and toddlers.

I didn’t eat kale chips at work again after that. I didn’t try that brand of store bought kale chips again because they weren’t that good any way and it’s so easy to make them from scratch. I don’t even remember the name of that brand because I only bought it a few times. It made me want to try to make them at home, and better.

Kale Funyun chips

Kale Funyun chips ingredients

Usually when I make kale chips or when I saute kale on the stove, I just coat the leaves in a bit of olive oil and season them with salt and black pepper. That’s easy and good. But I switched things up on a whim a few weeks ago when I sauted kale for dinner and loved it. Only difference? I replaced the black pepper with onion powder.

My husband has feelings about onions. Maybe you know someone like that. I know quite a few people like that. Unlike some people, though, he doesn’t hate the flavor of onions, more so just the texture. If they’re cut up small enough, say in a taco, he will still eat them.

I didn’t tell him what was different about the kale and had him guess. He guessed onion powder and said he liked it. What a win. Paul said it reminded him of the taste of Frito-Lays Funyun chips.

As far as kale chips go, these are very easy to make and taste great. The onion flavoring is apparent without being overwhelming.

Baked kale Funyun chips

Kale “Funyun” chips

1 10-ounce package kale
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon onion powder

Wash kale and remove leaves from stems. Discard stems. Dry kale as much as possible. You can use a salad spinner, put dry with paper towels, or dab with a clean tea towel.

Place kale in mixing bowl. Combine with olive oil, kosher salt, and onion powder. Toss until kale is evenly coated.

Heat in 325 oven for 10 minutes. Turn leaves over and bake for another 15 minutes.

Fried rice

Fried rice with pork

As promised, I’m sharing my mom’s fried rice recipe with you. It goes great with the orange chicken I posted on Monday.

Fried rice is a great way to use up leftover white rice. This recipe is one that my mom used when I was growing up.

I made this for my husband Paul and me for dinner and he said, “This tastes like takeout. Better than takeout!”

Fried rice with space for egg

Fried rice egg cooking

Easy fried rice

According to the recipe, it serves 5 to 6 people.

When I made this on Tuesday and followed the recipe for 3 cups cooked rice, I served it with two pork chops. As a main dish with the meat added, it was 3 servings for us. I think 5 to 6 servings is if it is a side dish.

Sometimes I want to make fried but only 2 servings, or about 1 cup cooked rice. I’m just cooking for myself and my husband and don’t always intend for leftovers. In that case, I still look to this recipe as a basic template.

Fried rice

Fried rice

2 tablespoons chopped onion
2 tablespoons oil
3 cups cooked rice
1/4 cup soy sauce
2 eggs, well-beaten
1 tablespoon chopped fresh parsley, or 2 tablespoons dry parsley
1/8 teaspoon pepper

In medium skillet, cook onion in oil until tender. Add rice and soy sauce. Cook over low heat for 5 minutes, stirring occasionally with a fork.

Move the rice to the sides of the pan and put the eggs in the center. Cook over low heat 5 minutes, stirring occasionally. After the egg is cooked, stir the rice into it. Add the parsley and pepper.

If desired, serve with additional soy sauce. Add chicken or other meat to make it a main dish. Or, serve with weeknight orange chicken. It also goes great with stir-fry vegetables. It’s easy to add in frozen mixed vegetables and have them heat up along with the rice, before adding the eggs. Or, you can keep it traditional and add fresh, diced carrots and peas.

Note: Parsley, as suggested in the recipe, makes a good decorative topping. I had cilantro on hand, so I used that instead. It’s what’s in the photos. It has a different taste, but similar look.

Baked sweet carrot fries

Sweet carrot fries
Sweet carrot fries

Happy November, everyone! October seemed to go by fast, probably because I had so many events on my calendar from family gatherings like my aunt’s wedding to pregnancy related doctors appointments and tests.

The other day, my sister’s 4-year-old son asked “what’s next” after Halloween. He can be shy, but apparently he loves social events. It’s nice that he looks forward to those times and he may be thinking about when he will see his cousins next. Well, the day after Halloween is his uncle Paul’s birthday (my husband), then a baby shower, Thanksgiving, and another baby shower. Before we know it, Christmas Eve will be here. I’m very much excited for Christmas because my sister and brother who live out of the area will be visiting.

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