A few weeks ago I had an opportunity to sit down with Marty DeRosa of Creative Has Nothing For You, $5 Wrestling and, of course, Wrestling With Depression. I’d just listened to his interview with Colt Cabana, so I knew I was in for some serious self-reflection. We talked about growing up weird, coping with death, and why all pro-wrestlers should stop body sculpting and start being more like Arn Anderson.
You can listen to my interview on Wrestling With Depression.
I also know it’s been a while since I posted a new recipe, and I do apologize for that. I’m hard at work on Bake and Destroy: Good Food for Bad Vegans and that’s been distracting me from the blog. But I have two pieces of good news for you: One, my photographer for the book is Celine Steen of Have Cake, Will Travel. Her photography is gorgeous and I’m honored to have her not just photographing, but actually cooking my recipes and styling them as well! And two, I’m going to post a new recipe right now!
Celine is working on some shots this week, and last night we were laughing that kale chips are just ugly, there’s no getting around it. So while you probably won’t find any shots of them in my book, you will find several recipes for making them so good you’ll forget all about Doritos. (Well… maybe.) So please accept this recipe as an apology for neglecting you. I promise it will be worth it when the book comes out!
Bake and Destroy on Wrestling With Depression + Vaguely Asian Kale Chips Recipe
By October 30, 2012Published:
- Yield: 6 Servings
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 45 mins
If you're new to kale chips, this recipe is a great place to start - lots of flavor so even die-hard green vegetable haters will give them a try. If you can’t eat the whole pile in one shot store them loosely covered on your countertop to keep them crunchy for a few days. (As I said, kale chips aren't photogenic, so please enjoy this picture of Arn Anderson.)
- 1/2 tsp chili powder
- 1/2 tsp lemon pepper
- 1 lb kale washed & stemmed
- 1 Tbs apple cider vinegar
- 1/2 Tbs sesame oil
- 1/2 Tbs lime juice
- 1 clove garlic minced
- 1/2 inch slice fresh ginger peeled & minced
- 2 Tbs sesame seeds
- Wash your kale, then tear out the stems and rip into bite-sized pieces (about the size of a potato chip). Allow the clean kale to dry completely.
- Heat your oven to 200 degrees F and line two baking sheets with parchment paper or Silpats. In a small bowl combine chili powder and lemon pepper and set aside. Toss kale with vinegar, oil and lime juice, then gradually add the dry spice mix. Make sure each leaf is coated in spices. Add garlic, ginger and sesame seeds, and give it a quick stir to evenly distribute.
- Spread the kale in a single layer on lined baking sheets - you might need to scrape some ginger and garlic pieces from the bottom of the bowl. Place the kale in the oven, and prop the door open - bake for 10 minutes, and check on the progress. Rotate sheets if necessary. Keep baking in 10 minute increments until the kale is dry and crispy. 20-30 minutes.
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