Recipe - Tomato Basil Salad (Two ways)

I have a garden.  I try my best to grow a few tomatoes, peppers, eggplant, leafy greens, strawberries and herbs.  This year I am failing miserably.  Quite sad. 
Perhaps it's Mother Nature who is not cooperating.  The early part of the season was too wet and cool for the tomatoes, now this heat wave has made it too hot and dry.  The rabbits have bit the bean plant off at the base, the birds stolen the strawberries, the squirrels have picked and eaten the few green tomatoes!
The only thing that has been growing well are the herbs.  Basil, rosemary, tarragon, thyme, mint, cilantro, chamomile, and sage.  I love using fresh herbs!
Today I will have two recipes using fresh herbs - one now and one for happy hour.  (Be sure to check back.)

Tomato Basil Salad (Two ways)

Salad #1 - Ingredients
Grape tomatoes
Fresh Basil (several small bunches)
Parmesan -Reggiano
Balsamic Vinegar (or White Balsamic Vinegar)
Cracked Pepper
Kosher Salt

Halve the grape tomatoes.  Chiffonade the basil (roll the leaves in a tight roll and slice finely to make strips of basil). Grate the cheese.  Toss the tomatoes, a generous amount of cheese and basil together.  Sprinkle with 1 - 2 teaspoons of vinegar.  Salt and pepper to taste.  Let the flavors marry for an hour before serving.

(Ok, I know, I don't have measurements for this recipe.  It would depend on how much you'd like.  As this dish doesn't save more than a day or so, because the basil will wilt, I would make just as much as you would like to serve.)

Salad #2 - Ingredients
Grape tomatoes
Fresh Basil (several small bunches)
Fresh Mozzarella Pearls
Balsamic Vinegar (or White Balsamic Vinegar)
Cracked Pepper
Kosher Salt

Halve the grape tomatoes. Chiffonade the basil (roll the leaves in a tight roll and slice finely to make strips of basil). Toss an equal amount of mozzarella pearls and tomatoes.  Add the basil.  Sprinkle with 1 - 2 teaspoons of vinegar. Salt and pepper to taste. Let the flavors marry for an hour before serving.

We love these salads - my daughter can put one together in a jiffy while I make the rest of the dinner.  It's so nice to enjoy fresh herbs from the garden, even if everything else is pretty miserable this season.

(Check back later for a great happy hour recipe - you won't be disappointed!)

Recipe - Kale Chips (Art Every Day - Day 18)

(A Day Late for Art Every Day Month)

Today's Art Every Day comes in the form of food.  After a couple of sugary recipes, it's time for something a bit more healthy: Baked Kale Chips.  You may be saying, "WHAT?! Ick!" But, wait!  Hear me out...

These crispy little treats have made their rounds on cooking blogs, on diet menus and have been tauted as the next best thing to the potato chip, so I decided I needed to try for myself.  Here's what you do:

Washed curly kale, stems removed.

Baked Kale Chips
1 bunch curly kale
1 T olive oil
kosher salt
fresh ground black pepper
fresh grated Parmigiano Reggiano


Kale tossed with olive oil and parmesan

 Wash kale (I do this by soaking for a few minutes in a bowl of cool water.  You will be amazed at how much dirt and silt is left in the bowl.) Remove the large stems from the center of the leaves.  Let leave dry on a paper towel.  When dry, tear leaves into smaller (about 2 inch) pieces  into a dry bowl.  Toss with 1 T olive oil, salt (about 2 teaspoons), pepper and 1 T grated parm. Line 2 baking sheets with foil, spray baking sheets with oil.  Arrange leaves on a foil lined baking sheet in a single layer.  1 bunch of kale may take two baking sheets.  Top with more parm.
Bake at 350 for 30 minutes, or until dry looking.


Baked kale, cooling on baking sheet



• Be sure the leaves are somewhat dry before tossing with oil, so they don't steam in your oven.
• Add additional herbs and spices to change the flavor.  Try garlic powder, cayenne pepper, or chili powder.
• Go easy on the salt, the chips shrink and the salt becomes more concentrated.
• Let cool completely before storing.
• Store in a covered container in a cool place for up to a week.

Crispy kale chips

So, what's the verdict?  Are these the next potato chip?  No, they most decidedly are not.  But they are a  unique crispy treat that are curiously addictive.  I can see that they would be a great garnish on top of a steak or hearty bean soup.  They could be spiced up or down.  They make a great "Bat Wing" food item for your Halloween Buffet.  They are unique, healthy, crispy, spicy, tasty, and interesting.  Don't let anyone fool you that they are a substitute for other type of chips, but I think that they can hold their own.

Diabetes Awareness Month

Last year, a very dear friend of ours was diagnosed with Type 1 Diabetes.  She was 11 at the time.  While I have had several friends who've also have Type 1 Diabetes, I have learned more about this disease in the past year than I had known before.  As the CDC is releasing information that numbers are rising for Type 2 Diabetes, it is important to be aware of Type 1 Diabetes as well.  They are different. 

Our friend, and her family, have learned the ins and outs of Type 1 Diabetes.  They have experienced how people react, how schools handle kids with special circumstances, and how to maintain a healthy and happy lifestyle.  They are now on a life-long journey of living with diabetes.  You can follow their story on the blog Type A Mom Type 1 Kid.

In the meantime, take a look at the information.  It is important to know.  November is Diabetes Awareness Month.  Share what you know, pass this along, spread the word.  Information is the key!

Information from the JDRF – Basic info on type 1 diabetes.  
Type 1 diabetes is an autoimmune disease in which the body’s immune system attacks and destroys the insulin-producing cells of the pancreas. While its causes are not yet entirely understood, scientists believe that both genetic factors and environmental triggers are involved.
Affects Children and Adults
Type 1 diabetes usually strikes children, adolescents, and young adults, but it can be diagnosed in adults as well. It comes on suddenly, causes dependence on injected or pumped insulin for life, and carries the constant threat of devastating complications.
Needs Constant Attention
To stay alive, people with type 1 diabetes must take multiple insulin injections daily or continually infuse insulin through a pump. They must also test their blood sugar by pricking their fingers for blood six or more times a day. While trying to balance insulin doses with their food intake and daily activities, people with this form of diabetes still must always be prepared for serious hypoglycemic (low blood sugar) and hyperglycemic (high blood sugar) reactions, both of which can be life-limiting and life threatening.
Not Cured By Insulin
While insulin injections or infusions allow a person with type 1 to stay alive, they do not cure diabetes, nor do they necessarily prevent the possibility of the disease’s devastating effects, which may include: kidney failure, blindness, nerve damage, amputations, heart attack, stroke, and pregnancy complications.
Difficult to Manage
Despite paying rigorous attention to maintaining a meal plan and exercise regimen and always injecting the proper amount of insulin, people with type 1 diabetes face many other factors that can adversely affect efforts to tightly control blood sugar levels. These factors include stress, hormonal changes, periods of growth, physical activity, medications, illness/infection, and fatigue.


Statistics

• As many as three million Americans may have type 1 diabetes.
• Each year, more than 15,000 children – 40 per day – are diagnosed with type 1 diabetes in the U.S.

Warning Signs
Warning signs of type 1 diabetes may occur suddenly and include:

• Extreme thirst
• Frequent urination
• Drowsiness or lethargy
• Increased appetite
• Sudden weight loss
• Sudden vision changes
• Sugar in the urine
• Fruity odor on the breath
• Heavy or labored breathing
• Stupor or unconsciousness