Salty and crunchy. The two characteristics I look for in my favorite kind of after-work snack. Usually the first thing I do when I get home from work is unload my crap, wash off my make-up, and open a bag of chips to munch on while I unwind. Although I’ve been good lately snacking on Popchips or other healthy alternatives, I decided to step up my game and get even healthier with these tasty treats.

Kale chips are pretty hot right now considering they have practically no calories, are incredibly crunchy, and have a pretty awesome flavor profile. You can make them as salty or spicy as you like, and they’re perfect for satisfying that salty-crunchy tooth. I’m trying to get back on the super healthy eating wagon since I started doing morning work-outs again and can actually control what I eat nowadays. Snacks like this really help, and I hope they do the same for you.

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Kale Chips 

Ingredients 

• 1 large head kale, destemmed and torn into large pieces
• 1 Tbsp. olive oil
• Salt & pepper
• Cayenne pepper or paprika (optional)

Directions

1.) Preheat oven to 375° F. Line 2 baking sheets with parchment paper and set aside.

2.) Toss kale with olive oil until well coated. Lay out on prepared baking sheets and season with salt and pepper (and optional spices).

3.) Bake 15 minutes or until dry and crisp.

© Jessica J. for jonesing for..., 2011. | Permalink | 2 comments | Add to del.icio.us
Post tags: healthy rethink, sidedish, vegetables

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One of my favorite snacks, side dishes, or hey even a dinner on a weeknight. I’ve got all sorts of free produce to take home every day from the studio (especially fresh herbs), so I like putting them to good use.  The fries are sweet and crunchy, the dip is refreshing and can be used for anything – crudite, chips, rye bread, etc. It’s simple and delicious.

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Sweet Potato Fries + Creamy Dill Dip 

Serves 1

Ingredients

• 1 large sweet potato, peeled, cut into ¼-inch wide strips
• olive oil
• salt and pepper cc
• 1/2 cup low-fat Greek yogurt
• 3 Tbsp. chopped fresh dill
• 1 tsp. lemon juice

Directions

1.) Preheat oven to 450° F and line a large baking sheet with parchment paper. Toss sweet potato with olive oil, salt, and pepper. Spread out on baking sheet and bake 20-25 minutes, turning occasionally, until golden brown.

2.) For the dip, stir together yogurt, dill, and lemon juice. Season with salt and pepper.

© Jessica J. for jonesing for..., 2011. | Permalink | No comment | Add to del.icio.us
Post tags: fall, sidedish, vegetables

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Do you smell it? Do you feel it? The refreshing, crisp wind. The shutting down of the AC. The first morning where you can see your breath walking to your car.

Autumn is finally arriving after a brutal summer here and with it brings all the glorious weather changes along with some great personal changes for me as well.

I got a new job at a new company (well, old company I used to intern for) as a full-time food stylist last week and things are going very well. I’m still in the same city (thank the heavens a move wasn’t necessary) and now get to spend all my time either in the studio or prepping in the kitchen, which is fantastic for my spirit (but definitely hard on my feet!) I feel so revived and ready for this next step in my life, and combined with this glorious weather, my zest for cooking has returned tenfold.

A friend of mine texted me the other day asking if I knew how to make applesauce. I rattled off a recipe to him and then seeing honeycrisp apples had arrived the next day was instantly inspired. Fall is the time when I feel most alive and excited about life, and it’s food like this that makes me love the season more than any other.

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Roasted Applesauce 

Based loosely on Ina Garten’s method.

Makes 1 quart

Ingredients

• zest and juice of 1 orange
• zest and juice of 1 lemon
• ¼ cup bourbon
• ¼ cup packed brown sugar
• 3 lbs. honey crisp apples, peeled, cored, and quartered
• 1 tsp. ground cinnamon
• 1 tsp. freshly ground nutmeg
• ¼ tsp. ground ginger
• 1 Tbsp. butter

Directions

© Jessica J. for jonesing for..., 2011. | Permalink | One comment | Add to del.icio.us
Post tags: apples, autumn, fall, sidedish, sweet

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I love tabbouleh. Especially during blisteringly hot, oppressive, lava-esque summer days where you barely have any appetite to start with and the only thing that sounds good is something cool, refreshing, and easy on the stomach.

Barley is one of those wonderful hearty grains that cooks quick (the less time the stove is on the better, I say) and has tons of flavor on its own. Tossed with hunks of perfect summer watermelon and sprinkled with salty parmesan shavings, this is a wonderful side dish that could easily be your next summer dinner.

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Barley and Watermelon Salad 

Serves 4.

Ingredients 

• 1 cup uncooked barley
• 1 Tbsp. olive oil
• 1 Tbsp. lemon juice plus more to taste
• ½ cup finely chopped mint
• ½ cup finely chopped parsley
• Salt and black pepper
• 1 cup frozen peas, thawed
• 2 cups watermelon cubes
• Shaved parmesan

Directions

1.) Bring barley and 2 cups cold water to boil in a small saucepan. Cover, turn heat down to medium, and cook 12-14 minutes or until done. Drain and add to a large mixing bowl.

2.) While hot, toss barley with olive oil, lemon juice, mint, and parsley. Season with salt and pepper.

3.) Toss barley with peas and watermelon. Chill a few hours or overnight until cold. Season to taste with salt and pepper once more before serving. Garnish with shaved parmesan.

© Jessica J. for jonesing for..., 2011. | Permalink | No comment | Add to del.icio.us
Post tags: sidedish, summer, vegetarian

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I’ve been home in KC for a few days for a quick visit in order to see the last Harry Potter film with my sisters. Naturally I was asked to cook while home and since my papa requested blue cheese burgers on the grill, I wanted to jazz it up a bit by making a few fun sides.

I love slaw of any kind. What I don’t love is overly mayonnaised, limp, room temperature slaw. I want it ice-cold, crisp, and refreshing. Even if the dressing is a little on the spicy side.

This slaw is spicy, sweet, and has that perfect sinus-clearing heat to it. I like to keep everything super chilled and separate until just before serving so the cabbage is crisp and the dressing is cold. Even if it sits awhile it will be delicious but try it extra-crispy for fun.

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Whole-Grain Mustard Slaw 

Makes 6 servings.

Based on the recipe from Cuisine at home magazine.

Ingredients

• 1/3 cup whole-grain mustard
• 3 Tbsp. sour cream
• 3 Tbsp. white wine vinegar
• 3 Tbsp. honey
• 2 Tbsp. prepared horseradish
• 8 cups coleslaw mix
• 1/3 cup chopped scallions
• Salt and black pepper

Directions

© Jessica J. for jonesing for..., 2011. | Permalink | One comment | Add to del.icio.us
Post tags: sidedish, summer, vegetables, vegetarian

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