Snack Week Recipe: Vegetable Chips

Snack week continues with vegetable chips!

I generally prefer to eat vegetables raw. Wash and go. It's a texture thing - squash may be the worst offender when it comes to cooked vegetables. I can't stand the squish. 

Chips don't squish. Let's make some chips.

Gather:
Vegetables (such as potatoes, carrots, zucchini, kale, beets, fennel, squash, etc)
1 tsp Extra Virgin Olive Oil per vegetable used
1/4 tsp sea salt per vegetable used
1/4 tsp seasoning per vegetable used

• Preheat oven to 350 degrees and line a baking sheet with parchment.
• Wash and DRY desired vegetables and thinly slice (I used sweet potatoes, beets, zucchini and kale). 
• Toss with olive oil, sea salt, and seasonings (I used Cajun seasoning and dried cilantro) until evenly coated.
• Place in a single layer on baking sheet. Bake until crisp. (10 min for kale; 30 - 40 min for others, flip half-way through)

Your chips should last a few days stored in airtight container. Pop them in a hot oven for a few minutes if they feel a little soft.

The kale chips are definitely my favorite. If you try this recipe, give me a shout - let me know which you like best.

Recipe: Saucy Singles Egg Bake with Goat Cheese

I believe I've already mentioned (500-ish times) that I like my weeknight recipes to be easy. Just like my men! Bazinga. Here's another that fits the bill. And if you think ahead, you can get multiple meals out it. 

This may be my favorite recipe on the blog so far. It's eggy, a little spicy, fresh and comfortable. I want to put on a cable-knit sweater and eat this every day. I call it a singles egg bake because it is cooked in single-serving ramekins, but it also makes for a great single person meal. Leftover sauce can be saved in the fridge for a few days. When you're ready to eat it, break and bake, baby.

(makes 2 individual egg bakes)
tbsp EVOO
1/8 cup finely chopped yellow onion
2 clove garlic, minced
3 large tomatoes, diced
sprinkle each of crushed red pepper, paprika, chili powder
1/2 tbsp fresh oregano
1 tbsp goat cheese (+ extra to top)
tbsp cilantro
sprinkle of sea salt
sprinkle of black pepper
scallion, diced
2 eggs

1. Heat EVOO in sauce pan over med heat. 
2. Cook onion until translucent. 
3. Add garlic - cook for about one minute. 
4. Add diced tomatoes.
5. Stir in crushed red pepper, paprika and chili powder. Cook about 10 min (until tomatoes are soft and sauce looks juicy), stirring occasionally. 
6. Heat oven to 375 degrees and lightly spray individual ramekins with oil.
7. Remove sauce from heat and stir in oregano and goat cheese. 
8. Place 1/2 of sauce in each ramekin. Push a little dent in the middle with a spoon. 
9. Break one egg into the dent. 
10. Bake until white is cooked but yolk is runny (roughly 10 min). 
11. Allow dish to cool. Sprinkle with salt, pepper, scallion, cilantro and extra goat cheese.