Category Archives: Savory

Smoked Paprika Kale Chips

Smoked Paprika Kale Chips | Pale YellowTrue story, I ate all of the kale chips over a 24 hour period and I felt it.  Kale may be a good thing, but too much kale is another story and I may have hit the too much kale limit.

Smoked Paprika Kale Chips | Pale YellowI couldn’t help myself!  The kale chips were super flavorful from the salt and smoked paprika and the ground cashews + nutritional added a delightful cheese-like element.  It’s hard to go wrong with a tasty, crispy, healthy snack.

Smoked Paprika Kale Chips | Pale YellowRight after I saw this recipe I visited an apple orchard with a huge farmer’s stand.  The kale caught my eye and I immediately knew what I was going to do with it when I got home.  I’m not a fan of curry, so I modified the original recipe to handle my favorite love – smoked paprika.  Make this healthy snack soon, just don’t eat it all yourself!

Smoked Paprika Kale Chips | Pale YellowOne Year Ago – Fudge S’more Bars

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Smoked Paprika Kale Chips

Adapted from Shutterbean

Yield – 1-4 servings

 

1 large bunch flat leaf (lacinato) kale

1/4 cup ground cashews

1/2 cup nutritional yeast

3 heaping teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon salt

1/4 cup grapeseed oil

2 teaspoons maple syrup

  1. Preheat the oven to 325 ˚F and line 3 cookie sheets with parchment paper.
  2. Rip the stems out of the kale and rip into large-ish pieces.  Wash and dry completely.
  3. Grind your cashews and add them to a large bowl with the yeast, paprika, cumin, salt, oil, and syrup.  Whisk to combine.
  4. Toss in the kale and massage to coat evenly.
  5. Spread the kale in a single layer on the baking sheets.  Bake for 20-25 minutes or until the kale is dried and crispy but not burnt.
  6. Let cool before storing.Smoked Paprika Kale Chips | Pale Yellow
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Apple and Honey Pork

Apple and Honey Pork - an easy crockpot dinner! | Pale YellowIf last week was fall food week, this is savory week.  There are not a lot of dinner recipes here on Pale Yellow, especially those featuring meat because meat is the one thing I lack the confidence to cook often.  A crockpot situation is a whole other story!  Pork tenderloin is not cheap and this is a sure fire way to cook it perfectly.  Add the apples, cinnamon, honey, and pork and set-it and forget-it!  This is an easy dinner for any night of the week and all it needs to finish out the meal is a nice side salad.Apple and Honey Pork - an easy crockpot dinner! | Pale Yellow

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Apple and Honey Pork

Adapted from Stockpiling Moms

Yield – 4-5 servings

 

1 granny smith apple

1 1/2 lbs pork loin

1/4 cup honey

1/2 tablespoon cinnamon

3/4 cup apple juice or cider

  1. Slice the apple into thin pieces.
  2. Make 4 or 5 slits in the pork loin and place apple slices inside the slits.
  3. Add the remaining apples to the bottom of a crockpot and place the pork on top.  Drizzle the honey over the pork and sprinkle the cinnamon on top.
  4. Gently pour the apple juice on the bottom.
  5. Cook for 5 hours on low or until a meat thermometer reads 170 ˚F.
  6. Let rest and then slice and serve.Apple and Honey Pork - an easy crockpot dinner! | Pale Yellow

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Quinoa with Patty Pan Squash

Quinoa with Patty Pan Squash | Pale YellowThis recipe born out of creativity with a new vegetable I had never tried nor heard of, the patty pan squash.  As the wonderful man at the CSA pickup told me, think of a patty pan squash like a zucchini that holds it shape better.  This is a perfect description because it is a summer squash, but lacking much of the water zucchini and yellow summer squash have.  The flavor is pleasant and the texture divine.

Quinoa with Patty Pan Squash | Pale YellowLike all food that I don’t know what to do with, I decided to toss it in a quinoa salad for lunch.  The rest of  the ingredients for this particular quinoa dish were inspired by the garden at work and the remaining ingredients from my CSA box.  Fresh picked leeks?  Absolutely!  Spicy little peppers?  Of course!  Use up all the parsley?  Obviously!

Quinoa with Patty Pan Squash | Pale YellowI understand that this might not be the easiest recipe to replicate, but replication is not the only purpose of blogging.  Hopefully this recipe will inspire you to try out a new vegetable at the farmer’s stand or grocery store.  You can really do whatever you want as long as you are tasting as you cook and put in things you enjoy!

Quinoa with Patty Pan Squash | Pale YellowThis particular quinoa dish made a volume of epic proportions!  I had lunch all week and then some.  The leeks provided tremendous light-oniony flavor throughout the dish while the the patty pan squash provided such crunch and bulk.  A little pepper adds spice so your lunch is never boring and parsley adds freshness.  Overall, this is a healthful and tasty lunch to make your work weeks more bearable! Quinoa with Patty Pan Squash | Pale Yellow

One Year Ago – Hostess Cupcakes: Gender Reveal

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Quinoa with Patty Pan Squash

Pale Yellow Original

Yield – 7 lunch servings

 

1 cup quinoa

2 1/4 cup water or vegetable broth

1 cup fresh fava beans, optional

2 tablespoons olive oil

1 small onion, chopped

2 leeks, washed well and finely chopped

1 jalapeno, deseeded and finely chopped

3 small patty pan squashes, chopped

salt + pepper

1 cup loosely packed parsley, chopped

  1. Add the quinoa and water to a medium saucepan and cook until water is absorbed, stirring frequently.  When the water is about 75% absorbed, stir in the fava beans to cook them.  Once cooked, turn off the heat and set aside.
  2. Add the olive oil to a large saute pan and heat.  Add the onion, leeks, and jalapeno and cook until softened.  Add the squash and cook until softened.  Sprinkle liberally with salt and pepper.
  3. Add the cooked quinoa and stir to combined.  Stir in the freshly parsley.
  4. Enjoy cold, room temperature, or warm – I preferred slightly warm.Quinoa with Patty Pan Squash | Pale Yellow

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Zucchini Fries with Chipotle Garlic Mayo

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowLet me tell you a story: I come home to my parents’ house and I was accosted by my father in a slight rage because the smell of garlic woke him up and he was disgusted.  So disgusted he had to open every window in the house and told everyone he saw that day how awful I made the house smell.  Here is the thing, don’t most people like the smell of garlic?  I think it smells fantastic and the roasted garlic is well worth the effort in the finished product.

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowWhen looking for a recipe to make for this month’s Secret Recipe Club, I wanted to make a non-dessert.  I had been eating a lot of baked goods and other unhealthy food.  When I looked through Rebekah’s Family Food and Fun recipe index there were a ton of fantastic looking desserts and main dishes.  Unfortunately in addition to being a garlic-hater, my dad dislikes many foods like onions, any non-meat item, and spices.  My choices were limited, but then I saw the zucchini fries.

newsrcbannerZucchinis are abundant and in season, so let’s utilize them in a crispy snack with a spicy sauce.  This snack turned into my lunch one day, snacks for a full day, and breakfast the next day.  I ate the whole batch myself minus 2 pieces my mom tried.  True story.

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowThe zucchini is soft but the outside coating is super crispy.  If you don’t have, or don’t want to use the shake and bake mix, click on the link below to find  the original recipe.  I normally don’t use mixes, but I worked with what I had, it can be difficult to find ingredients in the midwest.  It’s not just the midwest, I get frustrated when the grocery store in the Rockaways doesn’t have the ingredients I need.

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowDipping the crispy, flavorful zucchini into a slightly spicy, garlicy mayo makes the whole experience fantastic.  I like a little bit of spice, but not too much, you know what I mean? I like a slight burn on my lips that keeps me coming back for more.  If you like something actually spicy, add more chipotle, but use caution!  Anyway, I highly suggest you make these zucchini fries for yourself or for a party.  They are easy and tasty and addicting.  Thanks for the recipe Rebekah!Zucchini Fries with Chipotle Garlic Mayo | Pale Yellow

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Zucchini Fries with Chipotle Garlic Mayo

Zucchini Fries adapted from Rebekah’s Family Food and Fun

Chipotle Garlic Mayo adapted from Saveur

Yield – 4-6 servings as a side, 2 for a crazy lady

 

Zucchini Fries

1 pound (about 3) zucchini

1/3 cup flour

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon paprika

freshly ground black pepper

2 eggs

2 tablespoons water

2 packets seasoned shake and bake panko bread crumbs

 

Chipotle Garlic Mayo

5 cloves garlic

3/4 cup mayo

2 tablespoons lemon juice

1 1/2 tablespoons adobo sauce

salt + pepper

  1. Fries – Preheat the oven to 425 ˚F and line a cookie sheet with parchment paper.
  2. Trim the ends of the zucchini, cut in half and then half lengthwise.  Cut each quarter into 4 or 6 pieces based on thickness.  Set aside.
  3. Add the flour, garlic powder, chili powder, salt, paprika, and pepper to a gallon sized bag.  Shake around.  Add the zucchini and shake some more to coat each piece.
  4. In a small bowl beat together the egg and water.  Place the panko is a separate bowl.
  5. Dip each piece of zucchini in the egg mixture and then the panko, be sure to fully coat the zucchini.  Place the zucchini on the cookie sheet making sure they don’t touch.
  6. Bake the zucchini fries for 15-20 minutes or until brown and crispy.  Turn once in the middle.
  7. Mayo – Peel and finely chop the garlic.  Place in a dry saute pan and cook until browned, about 6 minutes.  Let cool slightly.
  8. Stir together the mayo, lemon juice, and adobo sauce carefully.  Stir in the garlic and season to taste with the salt and pepper.
  9. Set aside for dipping.
  10. Best enjoyed the day they are made!Zucchini Fries with Chipotle Garlic Mayo | Pale Yellow

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Spiced Mixed Nuts

spiced mixed nuts | pale yellowLast day of school!!!  Even though I’m no longer in a school and even though I’m going to be working most of the summer, I am the most excited!  The last day of school calls for lots of frozen drinks, plenty of fun, and good times with friends.  It’s the start of a new season of travel, beaches, and a more relaxed life.

spiced mixed nuts | pale yellowSummer vacation is one reason I have a hard time walking away from the education field.  Please believe me when I say summer vacation is not worth a career in education, but it is am major perk!  Ten months is not always worth two months of leisure.  I’m a person of seasonality and restarts, summer vacation provides both!  It’s almost like each year has two New Year’s Days – January 1st and the first day of school.  Yes I’m weird, but please remember, I’ve been in school in some capacity for the past 26 years!

spiced mixed nuts | pale yellowOf all the baking, cooking, and entertaining I do, I have never made spiced nuts before.  When I was living on Butler St. that was always Andrea’s thing.  They are SO good and SO easy!  Once you start eating, it’s hard to stop.

spiced mixed nuts | pale yellowThese nuts are simply spiced with pantry spices and whatever nuts I had on hand.  It’s kind of a pain to shell all the pistachios, but they are my favorite nuts!  Spiced mixed nuts were a perfect accompaniment to crisp glasses of white wine.  They are flavorful and salty without being overwhelming.  Plus, they are a snap to make the day before.  I know there will be more variations of spiced mixed nuts in my future!

spiced mixed nuts | pale yellowTwo Years Ago  – Snickerdoodle Ice Cream Sandwiches
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Spiced Mixed Nuts
Adapted from Tory Burch Blog
Serves 4-5 people

12 ounces raw nuts (I used 3 ounces pistachios, 4 ounces cashews, 5 ounces almonds)
2 tablespoons unsalted butter
1 tablespoon honey
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon liquid smoke
1/2 teaspoon Kosher salt
generous sprinkling of sea salt

  1. Preheat the oven to 350 ˚F and line a cookie sheet with parchment paper.
  2. Toast the nuts for 8-10 minutes or until they just begin to brown.
  3. Meanwhile, melt the butter and honey together.  Once melted, stir in the chili powder, smoked paprika, pepper, cumin, liquid smoke, and Kosher salt.
  4. Toss the toasted nuts into the butter mixture so that all the nuts are well coated.  Spread the nuts back on the parchment paper and bake for another 8-10 minutes.
  5. Every few minutes take the nuts out of the oven to stir and check for browning.  The nuts should just begin to brown and dry.
  6. Let the nuts cool completely before storing.spiced mixed nuts | pale yellow

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Crockpot Chicken Tacos

Crockpot Chicken Tacos | Pale YellowRemember how I told you I was in the middle of a healthy eating challenge?  Remember how I told you my jaw hurt from all the chewing? Guess what?  I’m getting really tired of all the chewing, and the cooking, and the cleaning, and the dark leafy greens.  Taste wise, the food is quite delicious and I’m sure I’ll be recreating some of the recipes soon, it’s just too much all together.

Crockpot Chicken Tacos | Pale YellowYesterday I had a moment of weakness and proceeded to eat a pint of ice cream, totally not apart of the challenge.  Call it PMS, call it lack of motivation, I just needed something sweet that wasn’t a date.  But if you allow me to blame shift, I’m going to blame Waldbaums, they had a sale on Ben & Jerry’s, 2 for $5 pints is too good of a deal to pass up!

Crockpot Chicken Tacos | Pale YellowThe healthy eating challenge was supposed to break the bad habit of ice cream for dinner!  I will say this, even though sticking to, and eating through a meal plan is a lot of prep work (and expensive), it’s kind of nice to not eat the same thing everyday for lunch and the same thing every night for dinner.  There really is something to variety.

Crockpot Chicken Tacos | Pale YellowTake these crockpot chicken tacos: super easy, super tasty, and the recipe makes a quite a few servings.  Magic words for some, tedious for a single lady.  The shredded taco mix is versatile and easy to throw on a salad, eat plain, or serve in a taco like I did here.  The mix is filled with hearty, healthful vegetables and the chicken is flavorful from the salsa.  I made three different version of this recipe in the past four months.  I rarely, if ever, make the same recipe twice.  You know this has to be good if I keep making it.  Crockpot chicken tacos is a recipe for the save pile!

Crockpot Chicken Tacos | Pale YellowTwo Years Ago – Cookie Butter Cupcakes

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Crockpot Chicken Tacos
Loosely Adapted from The Gracious Pantry
Yield – 5-6 servings

Chicken Tacos
4 zucchinis, thinly sliced
1 onion, thinly sliced
1 red pepper, thinly sliced
1 pound boneless, skinless chicken breasts
1 jar salsa

Toppings (optional)
avocado
shredded cheese
tortillas, I like corn

  1. Thinly slice all the vegetables and add to the bottom of the crockpot.  Place the chicken on top and cover with the salsa.
  2. Cook for 4 hours on high or 8 hours on low.  Check to make sure the chicken is done.
  3. Shred the chicken and mix with the vegetables.
  4. Warm tortillas and add the filling. Top with avocado, cheese, or whatever your heart desires.Crockpot Chicken Tacos | Pale Yellow

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Basil Squash Blossom Quiche

basil squash blossom quiche | pale yellowThis past weekend was a little peak into summer and this back to work reality is harsh.  I was made to sit on the beach, read, chat, and drink copious amounts of frozen sangria.  That, my friends, is the good life!  Work, grad schools, social commitments, all too much.  Please, just come visit me on my beach.

basil squash blossom quiche | pale yellowAt least the weather has been crappy the last two days; nothing makes sitting inside more palatable than cold, gray skies and a bit of rain.  I can survive; in exactly one month my toes will be in the black sands of Costa Rica, my hand will be holding a cold beverage, and my mind will be free of worries!

basil squash blossom quiche | pale yellowIn other news, this is one of the easiest and best tasting crusts I’ve ever made.  Everything comes together, it rolls out nicely, and all the butter creates a tender and flaky crust.  I love when you can see the pieces of butter as you roll out the dough.

basil squash blossom quiche | pale yellowSquash blossoms are a little weird to eat and don’t add much to the quiche.  All you really need is the fantastic, fresh basil and crumbled feta; those are the flavors that really stand out and matter!  For my first attempt at a quiche, this one came out pretty well and I expect more quiches in the future.

basil squash blossom quiche | pale yellowTwo Years Ago – Man Cupcakes

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Basil Squash Blossom Quiche
Adapted from Tartelette
Yield – 10” tart

Crust
1 1/4 cups flour
1 stick unsalted butter, cold
1/4 cup ice cold water

Filling
3 eggs
1 cup milk
salt + pepper
1/2 cup loosely packed basil
1/4 teaspoon freshly grated nutmeg
4 ounces feta
squash blossoms

  1. Crust – Add the flour to a large bowl and chop the butter into small pieces.  Use a pastry blender to incorporate the butter.  Toss in the water a little at a time until the dough comes together.  Use your fingers as needed.
  2. Pat the dough into a disk and wrap with plastic.  Store in the refrigerator for several hours or for 2-3 days.
  3. Preheat the oven to 350 ˚F.  Roll out the dough on a floured surface to a thickness of 1/4 inch.  Carefully transfer the dough to the tart pan.
  4. Filling – Add the eggs, milk, salt, pepper, basil, and nutmeg to a blender.  Blend until the basil is well incorporated.
  5. Pour into the tart pan and sprinkle the feta evenly throughout the quiche.
  6. Arrange the squash blossoms neatly.
  7. Bake for 45 minutes or until the crust is brown and the eggs are set.
  8. Delicious warm, room temperature, or cold!basil squash blossom quiche | pale yellow

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