- by lexie
It’s not officially summer yet, but in my books grilling season is here! Last week we tried something new to us and made up fruit kabobs lightly coated in honey. The result was sweet and succulent, definitely a grilling success.
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Grilled Fruit Kabobs
from water
kabobs every minute. Keep in mind the fruit will cook very quickly.
These kabobs make a perfect pairing to a summer meal or can be enjoyed as a sweet but healthy desert alternative. If already grilling, simply turn the heat to low and let the kabobs cook slowly while enjoying the main course.
Here’s to happy and healthy summer of grilling! 
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It’s not officially summer yet, but in my books grilling season is here! Last week we tried something new to us and made up fruit kabobs lightly coated in honey. The result was sweet and succulent, definitely a grilling success.
Grilled Fruit Kabobs
Variety of fresh fruit, cut into approx 1’’ chunks. We used strawberries, pineapple, bananas, and kiwi fruit.
Bamboo skewers
1 Tbsp honey for coating
Soak skewers in water while cutting fruit
Remove skewers from water
Thread fruit onto skewers alternating between different types of fruit. Leave approx 1-2’’ on each end of skewer free of fruit to allow for easy handling and turning while on the grill
Using a pasting brush, lightly brush fruit on all sides with honey. This will help keep the fruit from sticking on the grill plates
Place kabobs in the middle of the grill, grilling over high heat. Turn the kabobs every minute. Keep in mind the fruit will cook very quickly.
These kabobs make a perfect pairing to a summer meal or can be enjoyed as a sweet but healthy desert alternative. If already grilling, simply turn the heat to low and let the kabobs cook slowly while enjoying the main course.
Here’s to happy and healthy summer of grilling!
Path:
- by lexie
Happy Memorial Day to all my American readers
I hope you’ve had a relaxing few days enjoying the unofficial kick-off for summer!
I am currently knee deep into studying for my registration exam for dietetics, possibly the
biggest exam of my life. It’s the final push before officially starting my career as registered dietitian. That being said, some days are more productive on the study front than others. Much more productive. When I procrastinate, I usually don’t spring clean like peers have told me they do. Instead, I bake.
I like to think of it as productive procrastination (and just pretend that it’s not a complete oxymoron )
So today my procrastination led me to recreate a recipe I stumbled across on fellow RD2be Meghan’s blog The Collegiate Cook. This lemon yogurt cake immediately caught my attention; it sounded light, summery and included Splenda which I have never baked with before but have been interested in trying. Following a recipe using Splenda required a trip to the grocery store = more procrastination. A trip to the store can be a real time suck for me, I could just walk around grocery stores for hours. That’s when you know you’ve chosen the right field!
Lemon Yogurt Cake
For the syrup:
—————-
This cake is so moist yet light and fluffy. Perfect for the warmer weather that is approaching!
And because I have procrastinated enough, it’s now back to studying I go
- by lexie
For the past 12 months or so I feel like everyone has been talking about kale. There is good reason why this leafy green is so popular in the foodie world. Kale was recently named the food to eat in 2012, aka the “It” food. Packed w
ith iron, calcium, fiber, and vitamins K, A, C and B, and only 36 calories per cup in its raw state, there is no wonder the cruciferous vegetable has everyone talking.
When I was home in Australia earlier this month it became apparent to me that kale wasn’t as popular down under as it is here in the U.S. This sparked me to re-visit kale as a potential food to add to my diet. I say “potential” because kale and I didn’t have the smoothest beginning, we kind of got off on the wrong foot if you will. It seemed like every blog I read and every tweet that came through on my twitter feed all mentioned kale, more specifically kale chips. Heck, even Gwyneth Paltrow appeared on The Ellen Show whipping up a bunch of kale from her own cookbook. I thought if everyone including Gwyneth can make these, surely I can too.
Oh, how I was wrong. Let’s just say the ‘kale experiment’ as I know refer to it ended in burnt crisps on a baking pan resembling nothing I would deem edible, let alone a leafy green chip. And because I was on the rollercoaster ride of my internship, tears followed. I’ll admit it. I cried over burnt kale chips! Kevin laughed. I cried more! Yes, I can be a real treat to date sometimes He then reassured me that it was all ok, we will just try again later (part of me thinks that was his way
of avoiding another of my kitchen experiments, and with the sight that stood before us, I don’t blame him).
My second encounter with kale came during another internship rotation where a self-proclaimed foodie told me the mistake I had made was that I didn’t massage the kale first. Massage the kale?!? What on earth is she talking about? So my caution of all things kale began.
6 months later, I finally decided to give the 2012 “it” food another go. I followed the recipe of a friend from college and…success! I can make kale chips! I love kale! I love them so much that they barely make it onto my plate but are instead eaten right off the baking pan.
Kale Chips
Recipe from Megan @ The Collegiate Cook
Preheat oven to 350F
Tear the kale leaves off the stem and tear into chip-sized pieces. Put leaves in a bowl, pour olive oil over kale and gently shake, making sure every leaf is coated.
Cover a baking tray with tinfoil and spread leaves over tray, making sure the leaves aren’t too bundled
or overlapping**.
Sprinkle lightly with salt.
Bake for 6-7 mins, being careful not to overcook (this is the crucial part of the process, trust me I know from experience!).
Remove from oven, let cool on pan and enjoy
**Megan notes in her blog post that if you prefer flatter chips, try flattening the kale leaves out before putting in the oven, again making sure no leaves are overlapping. Even though I didn’t flatten mine, they were still crunchy and crisp.
After a rocky start, I am now proclaiming my love for kale!
What are your thoughts on kale? Yay or nay?
Have you ever had a major kitchen flop? And an emotional one to go with it?!