<![CDATA[Based on a True Recipe - Cook a Little]]>Fri, 23 Feb 2018 16:00:38 -0800Weebly<![CDATA[nectarine dutch baby with coconut & walnuts]]>Sat, 01 Aug 2015 23:12:21 GMThttp://basedonatruerecipe.com/1/post/2015/08/nectarine-dutch-baby-with-coconut-walnuts.htmlbased on my current breakfast obsession—Dutch Baby Pancakes—summer style.
If you've seen signs at your grocery store or market encouraging you to grab the peaches and nectarines now, because the season is short—listen to them! They're not lying to you. It's super short.

For about 3 weeks this last month, Trader Joe's had pre-packed crates of 16 of the juiciest, most flavorful nectarines, and I was in heaven. (Normally I avoid most pre-packed fruit there, because they're almost always rock hard. Sorry, Señor José, but when you package your fruit as tightly as a pack of batteries, I see what you're doing there.)

But these nectarines were incredible! There are still some fresh ones to be found, though, so pick some up!
Dutch baby pancakes have been an obsession of mine for a special weekend breakfast for a while. They're SO easy—you can even make the batter overnight—and take no time at all for a special weekend breakfast. Just melt butter in a cast iron pan, pour in the batter and any additions, and let it bake.

And the way the pancake will rise far above the pan while baking is pretty entertaining, I must admit. Sometimes I like to pretend that I actually don't have a ton to do on Saturdays, and I'll grab my coffee, turn the oven light on, sit on the floor, and watch it rise.
An apple-cinnamon dutch baby—a classic that I'll share soon too!
My sister-in-law and I have been sharing creative new toppings we've tried with the base recipe, and this might be my favorite so far—nectarines, walnuts, and toasty coconut!

3/4c. flour (I use Bob's Red Mill Whole Wheat Pastry Flour)
1/4 tsp. baking powder
1/2 tsp. salt
1 Tbsp. raw sugar
1/4 tsp. cinnamon
3 Tbsp. butter
3/4c. skim milk
4 large eggs
1/2 tsp. vanilla extract
2 nectarines, rinsed and sliced
1/4c. shredded unsweetened coconut
1/3c. walnuts, chopped
optional: sprinkled powdered sugar, lemon slices, maple syrup

First, move oven rack to bottom level (or just make sure the racks are not too close to each other, as the batter may rise over the pan) and heat to 400ºF.

Combine flour, baking powder, salt, sugar, and cinnamon in a large bowl.

Whisk together eggs, milk, and vanilla. Add to dry ingredients and mix well.
Let the batter set for 5 minutes. Some chefs recommend making this batter overnight, specifically so the batter can set. I'm not sure I can tell the difference, but I do let it set for a while so bubbles form.

Place butter in a medium cast iron pan and let it melt in the oven. (Note: also works in a square glass baking pan if you don't have a cast iron.) Remove it as soon as it melts so the butter doesn't brown!

Pour batter over butter and add nectarines and walnuts evenly throughout the pan. Sprinkle coconut on top.
Bake for 25-30 minutes. It will sink a tad once it's removed from the oven.

I like to bring the pan to the table and serve directly from it. Powdered sugar sprinkled on top is popular with Dutch babies, but with this one I don't think it's necessary. Serve with maple syrup and lemon slices to squeeze! Serves 2-4.

<![CDATA[sweet potato with black beans & avocado-lime dressing]]>Mon, 20 Apr 2015 15:40:33 GMThttp://basedonatruerecipe.com/1/post/2015/04/sweet-potato-with-black-beans-avocado-lime-dressing.html...based on an idea I saw on the blogosphere somewhere once upon a time and when I finally got around to making it, it was even more amazing than I thought it'd be.
When I first laid eyes on this sweet potato/black bean/cilantro/lime/avocado dish during a Pinterest vortex, I thought--I love all. these. things. But I never would've thought to put them together! Which is also why it took several weeks for me to actually make it... I kept forgetting to buy at least one ingredient. 

This dish was well worth the wait, though. I did a little tweaking of the original (can't not!), and the second time I made it, I forgot to buy a jalapeño—and while it does work without it if you're not a fan of heat, the jalapeño really gives the dressing a bright, fresh bite to it. Ahhhmazing. 
Sidenote on my use of the word dressing: it's not quite an accurate descriptor. Sauce might be? But still not quite. It's essentially a thick, creamy, Greek-yogurt-and-avocado-based topping with cilantro, lime, and jalapeño—but I thought that might be a bit of a mouthful. 
I'm excited to share this recipe—perfect for Meatless Monday—and let me know if you make it! 
First, start out with a mostly baked sweet potato. (The kind with orange flesh. People up north seem to call the long potatoes with white flesh "sweet potatoes", but I grew up with my relatives in the Deep South using this name for the orange ones, and I think Don't argue with the Deep South about their food is a safe rule of thumb for life in general.) 

A medium potato typically takes about an hour at 400F, give or take 10 minutes depending on your oven. I like to do things in advance so we're not eating dinner at 8:30PM (seriously, I'm too old for that), so I'll often make this the night before and reheat it when I'm throwing everything else together. 

2 baked sweet potatoes

15oz can of black beans, drained and rinsed
1/4 red onion, diced
cilantro (a handful, or to taste)
red pepper flakes and salt, to taste

1 avocado
2 Tbsp olive oil
1/4c. plain greek yogurt
jalapeño, seeded
3 garlic cloves
cilantro (a handful)
juice of 1 lime
Combine black beans, onion, cilantro, salt, and red pepper flakes in a bowl. 

Slice potatoes down the middle, and fill the opening with the prepared black beans. 

Bake at 400F for 10-15 minutes.
For the topping, place all ingredients in a food processor and blend until smooth. It's that simple! Peppers can definitely vary in spiciness depending on—I don't know... their mood that day?—so I recommend starting with half of the seeded pepper and tasting as you go. 
When the potatoes and beans are nice and hot, plate them and add the topping. It might be the best part, so don't be shy with it!

Pictures can't do this dish justice. The combination of flavors is fantastic, and with the potato, black beans, and avocado dressing-sauce-topping, it is absolutely a complete meal in itself. Deliciously surprising flavors—pair it with some iced tea and you're golden.

<![CDATA[Christmas Cookies: Bourbon Balls]]>Sat, 20 Dec 2014 04:09:53 GMThttp://basedonatruerecipe.com/1/post/2014/12/christmas-cookies-bourbon-balls.html...based on my in-law family's passed down recipe, including cocoa and bourbon...
and then some more bourbon.

These bourbon balls are very simple and sooooooooo good. I don't usually type multiple letters in a row to emphasize a word, but that's how good these are.

I remember growing up, my church and whole ne
ighborhood (potato/potahto, hello small towns!) would have an annual Christmas party. Many many treats. Hot spiced wine. Cider. Two beautiful Christmas trees. Lots of laughter and plenty of singing, because it was hosted by our church's beloved music director, and because hello—Christmas music is the bomb. (Are we still saying the bomb these days?) 
Inevitably, there were always bourbon balls at this party.

Also inevitably, there was a toddler in the pastor's family.

I distinctly remember the intense combination of horror and thinly veiled amusement in this jolly bunch of Baptists when they realized the pastor's toddler had consumed four bourbon balls. It's hard to tell if his giggles were bourbon-induced or just from seeing a Christmas party from the eyes of a toddler, which has got to be one of the happiest times in any person's life, ever. (<-- a totally objective statement.)

Probably the latter. But that's probably because they didn't have these bourbon balls. They are strong, y'all. And they're not even baked, so the the-alcohol-gets-cooked-out excuse isn't even an option here. But as long as you're not a 2-year-old, you're golden!

There's a chance we always add a little extra bourbon to them when we make them, too, but I'll never ever tell...
I'm gonna let the ancient index card be the ingredients and directions for this post. Stained recipe cards are half the charm of making holiday treats!
Enjoy, and have a merry, merry Christmas!!
<![CDATA[sweet potato pumpkin soup]]>Mon, 08 Dec 2014 17:57:00 GMThttp://basedonatruerecipe.com/1/post/2014/12/sweet-potato-pumpkin-soup.html...based on autumn's star flavors, plus healthy additions like spinach, kale, garlic, and ginger, and a little bit of spice.
I'm all for the sweet pumpkin treats during this time of the year. Pumpkin muffins, cookies, pancakes, pumpkin spice lattes, and of course, pumpkin pie. But savory pumpkin dishes are equally delicious, because—you know, it's a squash.

And if you can mix the pumpkin with savory and sweet, it is heaven. For real.

This is one of my favorite soups to make. It's full of so much healthy goodness, it all cooks in one lovely pot, and it makes your house smell amazing. Take that, Yankee Candle. I have pumpkin spice with a hint of cranberry on my stove.
1/2 c. brown rice
4 cloves garlic, minced
1 leek, white & green parts, chopped
1 Tbsp. fresh ginger, grated
2 Tbsp. olive oil

1 sweet potato, cut in 1-in. cubes
2 carrots, diced
32oz chicken broth
1 1/2 c. water
3/4 c. kale, roughly chopped
3/4 c. spinach, roughly chopped
1/2 c. green lentils
1/3 c. dried cranberries
1/2 tsp. oregano
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. pumpkin spice
salt to taste
1. In dutch oven or large pot, sautee garlic, ginger, and leek in olive oil over medium heat until aromatic, about 2-3 minutes. Add rice and brown for another 5-7 minutes, stirring occasionally to keep all from sticking to the pot.

2. Add sweet potato and carrots, cook another 5 minutes. Add chicken broth and water, bring to a boil. Reduce to low heat and simmer for 15 minutes.

3. Add lentils and spices and cook another 30 minutes, stirring occasionally, until rice and lentils are fully cooked. Then add dried cranberries, kale, and spinach, and cook another 5 minutes. Add a little more water if necessary and salt to taste. 
<![CDATA[cranberry-pear sauce]]>Wed, 26 Nov 2014 16:28:08 GMThttp://basedonatruerecipe.com/1/post/2014/11/cranberry-pear-sauce.html...based on the traditional Thanksgiving side that is often shaped like a can.
Don't get me wrong—I grew up on cranberry sauce shaped like a can. I have fond memories of it, from childhood through college. In fact one of my most embarrassing (but amusing) moments of all time involve Thanksgiving cranberry sauce shaped like a can. This sounds like a total lie, but it's not. (I just tried to summarize the story in a sentence or two, though, and it can't be done...you'll just have to trust me.) 

But! This recipe is so simple, so easy, and takes hardly any time or work—which is always a bonus during the holidays.

The pears do a lovely job of sweetening the ever-so-tart cranberries naturally, and then honey does the rest of the work. Plus a hint of cinnamon, my all-time favorite secret ingredient.

                                                12oz fresh cranberries
                                                 2 ripe pears, cubed                                                                                                   1/2c. + 1 Tbsp. honey
                                                        1 c. water
                                                  3/4 tsp. cinnamon
                                     optional: 2-3 Clementine orange slices

1. In large saucepan, bring all ingredients to a boil. Reduce heat to medium-low and simmer 15-20 minutes, stirring frequently, until cranberries pop and the sauce thickens.

2. Adjust honey if needed. I usually start with 1/2c. and end up adding a little more.

3. Use a potato masher to blend all ingredients until it reaches desired consistency. Allow to cool before serving—although this cranberry-pear sauce is also lovely warm!
This can be made a day in advance and is just as good.

<![CDATA[butternut squash and carrot soup]]>Sat, 22 Nov 2014 20:03:19 GMThttp://basedonatruerecipe.com/1/post/2014/11/butternut-squash-and-carrot-soup.html...based on some of my favorite fall staples—butternut squash, ginger, and soup.
This soup is incredibly simple, yet remarkably satisfying. If you've ever seen the movie "The Switch", remember how Jason Bateman's character would unintentionally make "mmm" noises when he was eating? Yeah, I have a tendency to do that too when something is really, really good. It happened a lot when I made this soup. So. So. Good.

As always, this recipe was based on several different recipes that I'd seen. And as often happens, I either forgot to write down what I put in it, or I misplaced whatever I may have written down, and the second time it wasn't the same. So sad! Thankfully, third time was the charm. This is it.
Butternut squash, carrots, garlic, fresh ginger—so many healthy ingredients in this soup, and just in time for cold season! Garlic and ginger are both great for fighting illness and boosting your immune system. And the beta-carotene in the carrots and squash give the soup this beautiful orange hue. 
                                           3 garlic cloves, sliced 
                                              1/2 yellow onion, chopped
                                                2 Tbsp. olive oil
                                      1 Tbsp. fresh ginger, grated
                      1 medium butternut squash, cored, peeled, and cubed
                       1 pound carrots, chopped (about 7-8 medium carrots)
                                            1 red potato, chopped
                                             1 quart chicken broth
                                            1/4 tsp. ground ginger
                                            3/4 tsp. ground fennel
                                                pinch of coriander
                                                 pinch of turmeric
                                             salt & pepper to taste
                                          (cooked quinoa: optional)
1. In a large pot, sautee garlic, fresh ginger, and onion in olive oil until fragrant and onion is translucent, about 5-7 minutes. Add squash, carrots, and potato, and cook for another 5 minutes. 

2. Add chicken broth and spices to the pot and bring to a boil. Reduce heat and simmer for 30-35 minutes, until all vegetables are soft.

3. Remove from heat and let cool 10-15 minutes before blending with an immersion blender until smooth. This can also be done in a regular blender, but make sure it's not too hot. Whichever you use, be very careful blending hot liquid!

4. Serve with 1/2 cup cooked quinoa in each bowl. This soup is even better if steps 1 and 2 are performed the night before serving and the soup sets in the refrigerator overnight. It allows all the flavors to mingle and become even richer. Just blend before reheating. (Leftovers of this soup are amazing for the same reason!)
I like to top the soup off with some quinoa. It adds a healthy addition of protein and fiber, and with a simple salad even the hungriest of your dinner guests will be full and happy.
<![CDATA[peanut butter banana granola]]>Sun, 16 Nov 2014 23:36:28 GMThttp://basedonatruerecipe.com/1/post/2014/11/peanut-butter-banana-granola.html...based on two of my favorite things—oats and peanut butter.
I think I've already admitted to the internet world that oatmeal is at the very, very top of my list of favorite foods. Sometimes the basics are the best! And when you add natural peanut butter and honey to this particular basic, it makes it even more amazing. Try it!*
Lately, though, I've been on a bit of a granola kick.

Sun coming up  much later + morning run +  extra busy at work = not enough time to cook oatmeal in the morning, apparently.

But granola and yogurt with my coffee at my desk? 

That I can manage. Searching through all the options of store-bought granola—even the varieties you can find in the bulk/natural foods section—are usually loaded with sugar and fat and it's just not worth it.
*unless you have a peanut allergy, then ignore my advice. It sucks, I swear. 

So I decided to try making my own granola. I looked at many, many recipes, and combined various ideas and measurements. Mostly, I wanted to avoid unnecessary oils and sugars, and keep it as raw as possible. 
For flavor, I wanted peanut butter anyway, which has plenty of naturally occurring oil. The banana came into play not only because its flavor goes well with peanut butter, but because it's also a great natural sweetener. Mashed banana, some honey, and a splash of vanilla, and it would be plenty sweet without being overbearing—or having any refined sugars!

Now I actually don't have pictures of the process, because I really wasn't sure how it'd turn out, but I've already gotten several requests to post the recipe after I shared a shot on Instagram, so I shall oblige!

                                        3 c. old fashioned rolled oats
                                        2 Tbsp. ground flaxseed
                                        3 Tbsp. wheat germ
                                        3/4 c. sliced raw almonds
                                        1/2 c. raw walnuts, chopped
                                        pinch of salt
                                        1/2 c. natural peanut butter

                                        1/4 c. + 1 Tbsp honey
                                        1 very ripe banana, mashed
                                        1/2 tsp. vanilla
                                        1 c. dried fruit, optional (strawberries, apple)


1. Preheat oven to 300. In a large bowl, combine oats, flaxseed, wheat germ, almonds, walnuts, and salt. Mix well and set aside.

2. On the stove, melt peanut butter and honey over low heat, stirring constantly. Add mashed banana and vanilla; stir well to combine. 

3. Drizzle warm peanut butter mixture over the dry oats mixture, and coat well. 

4. Spread granola across a baking sheet (it may take two). Cook for 35-45 minutes, depending on your oven, until it is crunchy. Stir the granola often, encouraging clumps and making sure it cooks evenly and doesn't burn. I set a timer to stir it every 4 minutes. This is a great recipe to make when you're already in the kitchen or nearby, since it needs to be closely monitored. 

5. Allow to cool completely before stirring in dried fruit and storing in an airtight container, where it will keep for 3 weeks. (I used freeze dried strawberries from Trader Joe's, and it was perfect!)

This recipe makes about 5 cups.
By far the best part of making your own granola is that you can control what goes into it. I'm sure I'll make another batch soon, and this time I'll be more intentional about photographing some of the process!
Happy baking, and feel free to share any granola tips!

<![CDATA[pumpkin banana mini muffins]]>Sun, 09 Nov 2014 01:07:54 GMThttp://basedonatruerecipe.com/1/post/2014/11/pumpkin-banana-mini-muffins.html...based on your (my?) typical autumn kitchen experiment with pumpkin, maple, and all things delightfully comforting.
I based this recipe on a few different recipes I found while I was lost in a Pinterest vortex last week. I just bought a mini muffin pan (somehow my old one got abandoned during a move! How sad) and wanted to use it. During my recipe search, I was intrigued by the use of molasses and maple as natural sweeteners in the same recipe, so I made sure to include them!
Baking is always more difficult than cooking when it comes to experimenting and combining recipes. You can taste as you go with most cooking, but if you taste uncooked muffin batter you'll probably just come to the conclusion that it'll taste like raw egg and a stalk of wheat. Probably not what you're going for, so instead, you cross your fingers and hope it turns out edible.
Thankfully, I had the forethought to make notes as I went (I don't always—many recipes have been lost for this reason...some for better, some for worse, I'm sure), because these turned out exactly as I'd hoped they would. I paired them with this harvest spice tea and was in heaven. 

They're also great to take along to work or school for a midday snack, or if you're the type of person who forgets to eat breakfast (ahem, my husband! Ha). 

                                 1 c. wheat flour
                                 1/4 c. oats
                                 1/2 tsp. baking soda
                                 1/2 tsp. baking powder
                                 1/2 tsp. salt
                                 1 1/2 tsp. cinnamon
                                 1/2 tsp. each cloves, nutmeg
                                 1/4 tsp. each, ginger, allspice
                                 1/3 c. brown sugar (lightly packed)
                                 2 Tbsp. molasses
                                 2 Tbsp. maple syrup
                                 1 egg                                
                                 2/3 c. pumpkin (not pie filling)
                                 2 tsp. vanilla

                                 1 banana
                                 1/3 c. walnuts, chopped

1. In a medium bowl, sift together flour, oats, baking soda, baking powder, salt, and spices. Set aside.

2. In a large bowl, blend brown sugar, molasses, maple syrup, and egg with a mixer for about a minute until well combined. Add pumpkin, banana, and vanilla, blending until all ingredients are well incorporated. 

3. Add wet ingredients to dry, stirring until just combined. Stir in walnuts. Let batter set in refrigerator for 20 minutes. Preheat oven to 325.

4. Pour batter into muffin pan. I filled mine pretty full and it made 24 with some delightful muffin tops. You could also leave a little room and it would probably make about 30 mini muffins, sans the poofy top. Bake for 15-20 minutes, until toothpick comes out clean. 
<![CDATA[pumpkin oat cookies]]>Wed, 05 Nov 2014 18:16:34 GMThttp://basedonatruerecipe.com/1/post/2014/11/pumpkin-oat-cookies.html...based on a flourless recipe that combines pumpkin and TWO kinds of chocolate.
Did I have you at "two kinds of chocolate"?

Or "flourless"? (No white flour, that is.) Did I also mention there's no oil or butter in the recipe? And it doesn't call for an excessive amount of sugar, either. These are all winning points in my book!
As far as sweet treats go, I'd say these fall on the healthier end of the spectrum.

And they taste amazing. They have a warm, comforting spiced pumpkin flavor, and the chocolate makes them feel decadent. They're at a nice crossroads of chewy and cakey—altogether, so delicious that I'm pretty sure the husband and I both had one or two before I finished taking photos of them.
These cookies are made with oat flour, which you can purchase at pretty much any grocery store or easily make at home. It's simply whole grain oats that are ground in a food processor or blender until they reach the consistency of flour. (But be sure to take your measurement *after* you blend it, of course!)
                Voilà! Oat flour!
This recipe calls for semisweet chocolate chips and dark chocolate chunks. I seriously recommend you keep both—it's worth it. I used a Colombian dark chocolate bar.
                                 1/2 c. canned pumpkin (not pie filling)
                                 2 Tbsp. honey
                                 1 Tbsp. brown sugar
                                 1 large egg
                                 1/2 tsp. cinnamon
                                 1/4 tsp. nutmeg
                                 1/8 tsp. cloves
                                 1/8 tsp. ginger
                                 1 tsp. baking soda
                                 1 c. oat flour (blended oats)
                                 1/2 c. semisweet chocolate chips
                                 1/4 c. chocolate chunks (optional but highly recommended!)

1. In a medium bowl, mix together pumpkin, honey, egg, and brown sugar until well blended. Set aside.

2. In another bowl, sift together oat flour, baking soda, and spices. (Remember to measure your oat flour after the oats have been blended—not before.)

3. Combine wet and dry ingredients until just combined, being careful to not overstir.

4. Stir in chocolate chips and chunks.

5. Chill the dough for at least 30 minutes to let it firm up. Preheat oven to 350.

6. Scoop dough onto cookie sheet either with a cookie scoop or a small spoon.

7. Bake for 7-10 minutes. Remove from oven and leave on cookie sheet for a few minutes before moving to a wire rack to cool.

These cookies are nice and chewy if you cook them for the minimal amount of time and allow them to finish cooking a little more on the pan after removing it from the oven.

<![CDATA[salsa]]>Sat, 25 Oct 2014 20:05:49 GMThttp://basedonatruerecipe.com/1/post/2014/10/salsa.html...based on the salsa my cooking aunt would make on [more than] a weekly basis.
Apparently the aunt I lived with my first year of college (mentioned in the Chicken Salad post) will from now on be referred to as "my cooking aunt". 

Did I mention these relatives live in New Mexico? Salsa is a pretty big deal down there. Chiles are fresh. Tomatoes are fresh from the garden, then canned and kept year round. My aunt would whip up this salsa at least once a week—usually more.
This salsa is very simple. It highlights the essential star flavors of salsa, and doesn't try too hard with unnecessary embellishment. Because the simple flavors are perfect. 
When I started making this salsa on my own, I would almost always forget one ingredient. Which one, you ask? Well, that would be a simpler problem, if I was always forgetting the same thing. But I wasn't. I'm not very consistent in my forgetfulness...take from that what you will. 

My solution to this was to finally remember it had five ingredients. So if I didn't have five things intended for salsa, I was missing something. 

Problem solved.

Most of the time it was the cilantro I'd forget. Sorry, Cilantro. You're even my favorite. (Or maybe it's the garlic...or the jalapeño...)
The one difference between my version and my aunt's is that I include a lime. Because lime makes everything better.
This salsa is blended really well, so it's not chunky. However, I was just looking through my aunt's family's cookbook and saw a chunky salsa called Ugly Dip that I may make soon for those of you who prefer your salsa chunky—it's so good.

But this recipe is an old faithful, all-purpose salsa. Good for anything you'd want salsa for.
1 14.5-oz can chopped tomatoes
1/2 jalapeño (no seeds, to taste)
1/2 onion, chopped
1/3 c. cilantro
2-3 cloves garlic*
juice of one lime (to taste)
garlic salt and seasoned salt, to taste
1. Roughly chop onion.

2. Remove seeds from a fresh jalapeño. I'd recommend starting with 1/4 of the pepper and then going up from there. It'll get quite spicy very quickly. (Of course you can always add more tomatoes if it gets too hot.)

3. Add onion, jalapeño, garlic, and cilantro to food processor or blender. Pulse a few times, until mostly chopped. Add cilantro and tomatoes and blend together. 

4. Add garlic salt and seasoned salt to taste. If it doesn't taste quite right, usually adding a little more seasoned salt will do the trick. 

*As I was writing this off the top of my head (before uploading pictures), garlic was the one that wouldn't immediately come to mind. How's that possible??
I used to use fresh tomatoes in this recipe, but they're so watery that the salsa ends up turning out mostly light green with only a mild pink hue. 

Using canned tomatoes is not only easier, but it gives it a more aesthetic red coloring. But by all means, use chopped fresh tomatoes if you want! I often throw in one fresh tomato for good measure and adjust accordingly.

Note: Choose a no-salt-added can so you can control how much salt goes into the salsa.
After it's all blended, you're good to go! 

OK, now I need to make some more. We ran out last week and I'm craving some kale nachos*...
*Coming soon!