KALE PESTO ZOODLES WITH PRAWNS

KALE PESTO ZOODLES WITH PRAWNS

Kale is a superfood & a nutrition packed alternative to traditional basil pesto. It tastes fresh & herby with a kick, a great topping on toast, pizza, poultry, seafood or even tossed with pasta. Using a food processor, fresh ingredients, & only 5 mins & presto you have pesto!

If you've never tried zoodles, this recipe will definitely turn you into an addict. Zucchini has a mild flavour so it easily soaks up any sauce you add to it. In this case, the zesty kale pesto on zoodles with meaty prawns is a match made in food heaven. When you're looking to lighten up your diet, zucchini noodles can be a great alternative to pasta.

INGREDIENTS

KALE PESTO

2 cups kale leaves

1/4 cup mix walnuts & pecans

1/2 cup basil

1/2 cup parsley

3 cloves garlic

1/2 lemon

2 tbsp olive oil

1 tbsp parmesan cheese (optional)

1/2 tsp black pepper

1/2 tsp sea salt

ZOODLES WITH PRAWNS

6 tiger prawns

1 large zucchini

2 tbsp kale pesto

1 tsp freshly grated parmesan cheese

1/2 tsp freshly ground black pepper

1/2 tsp sea salt

METHOD

Using a food processor (do not use blender) add kale leaves, walnuts, pecans, basil, parsley, olive oil, black pepper, & sea salt. Squeeze lemon juice into the food processor to keep the bright green color.

Kale pesto can be stored in a sealed jar for up to two weeks or even in the freezer.

Using a spiralizer (available at Kitchen Stuff Plus) create zucchini noodles.

In a saute pan, add prawns, kale pesto, & toss in zucchini noodles. Only cook for 1-2 mins.

Top with parmesan, black pepper, & sea salt & enjoy.

XO 

Kiran & THE BLANK PLATE

ROSEMARY CHICKEN & WAFFLES WITH A BACON SYRUP

ROSEMARY CHICKEN & WAFFLES WITH A BACON SYRUP

I love sweet and salty combinations. The classic breakfast of chicken & waffles is typically made with battered-then-fried chicken atop a white flour waffle.  For a healthy twist, I used baked crispy chicken and grain & oatmeal waffles.

For an added twist, I made a bacon & ranch spicy syrup to keep up with the theme of fried chicken served with ranch dressing & hot sauce.

INGREDIENTS

Chicken:

2 chicken breasts (boneless, skinless optional)

1/3 cup maple syrup

2 tbsp panko breadcrumbs

2 tbsp wheatgerm or breadcrumbs

1 tbsp chopped rosemary (fresh or dried)

1/2 tbsp paprika

1/2 tbsp cayenne pepper

1/2 tsp black pepper

1/2 tsp salt

1 chopped scallion to garnish

Waffle:

1 egg

1/3 12 grain flour or whole wheat flour

1/3 cup oatmeal muffin mix

splash of milk

1 tsp vanilla extract

1/2 tsp salt

Bacon Syrup:

1/3 cup maple syrup

2 tbsp chopped cooked bacon

2 tbsp hot sauce

2 tbsp ranch dressing

METHOD

Cut chicken breasts into two.

In a bowl, add maple syrup.

In a deep plate, add wheatgerm or breadcrumbs, panko breadcrumbs, chopped rosemary, paprika, black pepper, & salt.

First dip the chicken into maple syrup, then into the breadcrumbs. Place on a baking sheet & bake at 350 degrees for 40 mins. Flip half way. While your chicken is baking, make your waffles.

Bake one strip of bacon with the chicken, Cook until crispy, chop, & set aside.

In a bowl, combine one egg, 12 grain or whole wheat flour, oatmeal muffin mix, milk, vanilla extract, & salt. Whisk until smooth.

Spray waffle iron with non stick cooking spray, both sides. Pour batter into centre or waffle iron & close. Cook for up to 3 mins, open waffle iron & let waffle sit for 1 minute.

Combine maple syrup, ranch dressing & hot sauce in a bowl. Add chopped bacon.

Plate chicken on top of waffles, garnish with chopped scallions, & top with bacon syrup.

XO 

Kiran & THE BLANK PLATE

CHEESY BAKED KALE CHIPS

CHEESY BAKED KALE CHIPS

Kale is bursting with nutrients. Baking fresh kale leaves creates a delicious snack for a low calorie diet. After numerous tries with flavours, I finally found something to substitute for cheddar flavoured potato chips which are my favorite.

Nutritional yeast comes in a flake or powder form & has a nutty, cheesy taste which makes it the best substitute for any recipes including cheese, even sauces.  (I am still perfecting my cheese sauce recipe).  It is low in fat & sodium & free of sugar, dairy, & gluten. It can be found in bulk stores or the natural/organic food section in grocery stores. I prefer the Bob's Red Mill brand.

INGREDIENTS

1 large bunch kale

2 tbsp nutritional yeast flakes

1 tbsp olive oil

1 tbsp sea salt

METHOD

Wash or clean leaves using a damp paper towel. Fully dry kale leaves. (It is best to do this in advance, then keep the kale refrigerated until ready to use).

Remove leaves from stems & break into large pieces. (I save the kale stems for vegetable stock).

In a bowl, toss with olive oil, nutritional yeast flakes & sea salt.

Spread on a baking sheet & ensure leaves are not overlapping. Bake at 300 degrees for 30 mins.

Keep an eye on the kale. Remove the crispy kale pieces as they bake & set aside in a bowl. Continue removing the crispy pieces as the rest continue to bake.

Store in an uncovered container to avoid kale chips loosing their crisp.

XO

Kiran & THE BLANK PLATE