Good Morning

Yes, that's right. Even the smoothies are pink in The Pink Kitchen! :) This is my favorite blend so far when it comes to smoothies. This is what I've been having for breakfast. I try to avoid dairy as much as possible, so I don't use a lot of yogurt in mine. For that reason, I buy one small 6 ounce-size yogurt which is typically enough for at least four smoothies. I just pop it back into the fridge each time. This smoothie is sweet, creamy, and very filling. All the fresh fruit makes me feel energized and ready to start the day! I hope you all have a great morning!

The Pink Kitchen Smoothie


Ingredients:


1 1/4 cup fresh pineapple chunks (about 7 large chunks)
1/2 fresh mango, cubed
10 frozen black cherries
1/8 cup french vanilla yogurt (I like Stonyfield Organic)
2 tsp honey
1/4 cup cold water
8 ice cubes (5 cubes if using large ones from trays)


Directions:

1. Add fruit to the blender, followed by yogurt and honey. Add water and ice cubes last.

2. Blend on high until smooth. Pour into a large glass and ENJOY!

Kale Chips, Seriously?

I am cracking up writing this post because of all the controversy one little kale chip can cause. To quote my husband, these kale chips were "the worst thing to ever come out of the Pink Kitchen." I swear he talked about how horrible they were all day long. LOL! But do not be discouraged. He was the ONLY one that didn't like them. Luckily we had friends over later that night who were willing to test them out. Chris insisted that everyone was going to hate them. Guess what....he was wrong. Again. Our friends quite enjoyed them, thank you very much. Along with their 2-year-old son who kept asking for more "chips". Hahaha! And for the record, I loved them!

Kale Chips


Ingredients:


1 bunch of kale
Olive oil
Sea salt


Directions:


1. Preheat oven to 300 degrees.
2. Wash the kale well under warm water. Cut into large pieces, removing the tough stems and center ribs. Dry thoroughly in a salad spinner. (I spun mine 3 times, emptying the water out of the bottom in between spins.)
3. Dump dry kale into a bowl and drizzle with olive oil. Start with about 1 Tbsp. Toss the kale with your hands until all leaves are coated. You don't want leave to be drenched in oil, but you want them to all be nice and shiny with a thin coating of olive oil on each leaf. Add more olive oil if necessary. Sprinkle with as much sea salt as you'd like. I used a LOT!

4. Place in a single layer on baking sheets. Try to place them curly side down so the air can circulate underneath and make them crispy. Bake for 22 minutes. Then gently flip each piece over and bake for an additional 5 minutes. (I used stoneware sheets, so mine took a little longer to bake. If using aluminum baking sheets, they may be finished baking at 22 minutes. They will be crispy and not at all floppy when they are ready. They will also have a deep golden color, especially at the curly parts.)

Please try these and let me know if you like them!!! 

So Saucy

There's nothing like homemade pasta sauce. I like mine sweet, rich, and thick. This one was a hit the first time I made it so now it's become a stable. It's pretty easy, too. Just throw everything in a pot for 3 hours. Can't beat that! You can always adjust the spices or use fresh herbs if you have them on hand.  This is my favorite sauce over spaghetti and meatballs. Basic, but delicious! 

Homemade Spaghetti Sauce


Ingredients:


1 onion, chopped
4 garlic cloves, minced
2 Tbsp olive oil
1 (28 oz) can whole peeled tomatoes
2 (6 oz) cans tomato paste
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes
1 Tbsp granulated sugar
1/4 cup dry red wine
1/4 cup water


Directions:


1. Heat olive oil in a large pot or dutch oven over medium-low heat. Chop onion and garlic and place in pot. Cook until translucent and tender (about 2-3 minutes). 

2. Add red wine and bring to a simmer. Add remaining ingredients.

3. Cover and simmer over low heat for 3 hours, stirring occasionally. (If making with meatballs or sausage, add them to the sauce after they are browned to add even more flavor. Do this during the last 15 minutes. Also, you can help the whole tomatoes break down by chopping them with a wooden spoon throughout the cooking process.)

I've never tried it, but I'm sure this sauce could also be made in the crock pot! Follow step #1 above and then add everything to the crock pot. Cook on low for at least 6 hours.