Charlotte's Other Side

White Chocolate Spider Web

I still feel bad about jumping the gun and bypassing Halloween, Thanksgiving, Christmas, Hanukkah, and anything else that is celebrated before New Year's Eve. Well, I did start early with some pumpkin pie, so that should count I guess.

Actually, I am a bit under the weather right now (allergies or something more) and although the soup I threw together in a stuffed up, fog tonight was delicious and hit the spot, I didn't have it in me to photograph or write about. I am deciding, instead, to post a "recipe" from my Tuesday afternoon "cooking" group.

It's Not Easy Being Green

Crispy Kale Chips

I'm really enjoying the omelette I made just now. Just a nice, relaxed breakfast for dinner I guess, but what I am most excited about and completely savoring are the crispy, crunchy kale pieces I topped it with. I may even go as far as to say they are slightly addictive.

I made a batch of crispy kale a few days ago to bring on a weekend road trip, but kept a little at home for myself too. I've been adding a few large or small pieces to my lunches and dinners, like on top of the simple cannellini bean dish I had last night, but I really like what I am tasting now. The crackly kale mixed with some of the creamy yolk that's escaped its floppy, folded home is such an interesting flavor and texture combination. The ruffled, crumbly leaves really seem to rough up (enhance?) a generally flat (refined?) omelette, in both structure and form, but also in taste.

Emergency Treat



Popped Amaranth Granola


I don't seek out granola or buy it often, but I'm always ready for something that tastes a whole lot better made in my own kitchen than off the grocery store shelf. I now also realize its a handy non-perishable item to have around, say, in the event of a hurricane?

I have granola notes from Martha Stewart, from the Food Network, and from an old roommate's ex-girlfriend. I do mix and match for the most part, but my favorite take on granola is from one of my favorite sites, chow.com. It uses the grain Amaranth (I found mine at MOM's, but I've seen it at many other organic markets or health food stores) a grain that was first cultivated 8,000 years ago by the Aztecs. It's interesting to work with, especially in this recipe, where you start by roasting the grain in a pan and watch it begin to dance around and pop like popcorn. It has a nutty taste, and is quite crisp, allowing for a very fresh batch of granola.

A Good Reason to Get in the Car

Roadtrip Pita Chips

I'm writing this as I wait for my ride down to the eastern shore of Virginia. I am headed to Machipongo, VA, or, more specifically, to my boyfriend John's, mother's home, the Green Valley Farm Bed & Breakfast, (actually for sale too, if anyone is interested) a special spot I have sadly only passed, but now get the chance to explore for the weekend. (More on the B&B soon.)

For the 4-hour trip down I quickly made some snacky roadtrip food. This is something I think I first threw together while living in Hoboken, NJ, when my roommate and I had friends over to enjoy our quaint, private backyard.

Knowing I had no chips or quick bites on hand, this appetizer came about as it was the first thing I saw in the bread basket and knowing my well-stocked spice cabinet would come in handy. I laugh becuase I use Chef Paul Prudhomme's Blackened Redfish Magic seasoning on these cut-up pita chips, yet, I don't think I have actually used it ever on fish! I happened to read an article one time where this seasoning was used, found and bought it, and it has become my magical pita chip seasoning ever since.

These are not only great in a pinch, but clearly offer peace of mind for the mindful. The pita, oil and seasoning are fresh; the chips have not been sitting in their additives and preservatives to maintain shelf-life in the supermarket for weeks or months on end, and you control the amounts of oil and seasoning to use. Be liberal and generous or let the pita soak in minimal amounts of both before putting in the oven. Either way, you've got a tasty treat worthy of a roadtrip!

Roadtrip Pita Chips

*1 Bag white or whole wheat pita bread, large size
*extra virgin olive oil
*Chef Paul Prudhomme's Blackened Redfish Magic seasoning

Preheat oven to 425º and line a baking sheet with parchment paper. Cut the pita bread in half, in half again, and then begin to cut in 1 inch triangles, squares, or the shape of your choice. Mine turn out to be isosceles triangles, parallelograms, shapes that have no names, it really doesn't matter.

Drizzle the oil evenly over the pita bread, using your hands or tongs to evenly coat the bread. Generously pour or gently sprinkle the seasoning (or the seasonings of your choice) all over the bread. Mix again with your hands or tongs to evenly coat and put in the oven for 6 1/2 to 7 minutes.

Let the pita chips cool completely before bagging them up or containing them, to prevent them from becoming soggy.

Drive safely while munching and snacking!