I bought some Kale on Sale, It was a KALE SALE! #vegansoulfood

I have been craving faux chicken nuggets ever since trying some at Whole Foods a few weeks ago. Not wanting to pay $7.99 a pound to get my fix, I searched online and found this recipe. I've never attempted fried tofu before, and after researching various methods, I froze some organic extra-firm and let it thaw before pressing it for an hour.

While the breading and tofu are low in calories, deep-frying is never going to be the healthiest way to prepare. To combat it I sauteed some lacinato kale, in kind of a 'collard green' style.

Libby's Kale

Let your [vegan] soul glo!

Twerkin' Recipes - Rosemary Blue Cheese Cold Cookies

Check the OG recipe

These cookies were so surprising! Normally, I find bleu cheese overpowering, but these were delicate and creamy. I stumbled upon the link to this recipe from Mint. I decided to try it with a few modifications to make it a little healthier, however, in the end this is a cheesecake cookie (I'll get the chocolate sauce Blanche).

REMIX

Instead of the all-purpose flour I used a blend of wheat and almond flours. Almond flour can be moist, but I find the flavor pleasing and usually can't tell the difference in baked goods that contain it and those that don't. Arrowroot is a gluten free alternative to cornstarch, and the proportion for this recipe works out as 2/3 cup for every cup of cornstarch. I used a local domestic style bleu cheese that was mild in flavor. Wow, it tasted so creamy and unlike strong roquefort styles I've previously tasted. There's not really a good substitution for granulated sugar so I reduced by about 2 tbsp. I also used walnuts & turbindo sugars to roll the cookies in. Sea salt & unsalted butter is the news on the salt front.

Because the almond flour makes the cookies a bit chewier, if you sub I suggest cooking at 350 degrees for the last 5 minutes so the edges can crisp.

Look Who's Stepping Up to the CHOPPING Block.

Even though I haven't desired (or paid for) cable television since 2007, there's one show that tempts me.

Hosted by the saucy Ted Allen, Chopped is the only cooking show I'll watch. The premise is basic. Three rounds, four chef contestants, and mystery ingredients! During the rounds contestants open up their baskets and are required to use the 3-4 ingredients inside in their dish, which they have 20-30 minutes to prepare. 

What's inside?

This past season has featured some truly weird mystery ingredients - purple mustard, kentucky oysters, coffee liqueur + beef jerky, tamarind soda, cockles, umeboshi, hot dogs(in the dessert round).... For one episode the appetizer round included gooseberries, Darjeeling tea, ricotta salata, calf's liver. Another dessert round included biscuit dough, pistachios, dried hibiscus flowers, & black olives(!).

The dishes are judged based upon taste, presentation, and creativity. And I do mean judged.

3 of my faves, Aaron Sanchez, Alex Guarnaschelli, & Chris Santos

Probably the best part of the show is when the judges discuss the meals. Alex Guarnaschelli and others have no mercy for the peons who forget one or two pinbones in their fish or that the contestants have only 30 minutes to make a chilled sorbet that must include the smelly Asian fruit duriam. But ... it looks like my fave chefs are about to get theirs. I recently saw an episode for Chopped Champions featuring the judges competing!!!! I wonder if they'll become nicer now that they are the other side of the chopping block...