With the treacherous, terrible, terrible "ice storm" we had last night the government was shut down for 3 hours. I'm exaggerating on the extremeness of this storm because there wasn't really any. The bonus that came out of this nice 3 hour delay to work was this recipe I made up that is a Korean style inspired Kale Chip to celebrate Solnal the Korean (Chinese) New Year which is TODAY :).

sol nal 설날

I say it's Korean style because it tastes exactly like those seaweed chips you can find in every kids lunch box in South Korea. :)

Garlicky Kale Chips:

OVER FLOWING KALE

First I tore the leaves off into LARGE mouth bite size pieces.

Bye-bye stems.... (I regret not saving them for a broth of some sort)

The delicious rub ingredients:

GARLICY KALE CHIPS here we come!

Spice makes it nice!!!

Rub a dub dub! Kale is rubbed down with the delicious mix and set for 275 degrees F. in the baker for 25 minutes (with a good toss-a-roo half way through).

While these little fella's baked we put some Chicken Adobo on the stove.

Then This evening it was time to try a vegetarian Chili with the new ingredient I found on sale:

Cocoa Chile Blend:

Sweet Potatoes chopped and browned a bit with olive oil and onions.

The Line up:
4 small sweet potatoes
1 onion
2T Olive Oil
2 bay leaves
1/4 t cloves (ground)
1 1/2 T Cocoa Chile Blend
1t cumin
3-4 stock cubes
16 oz dark red beans
16 oz chick peas
4-5 garlicky cloves
1 can of tomatoes

This all basically falls into a pot and you heat it up for about an hour. Piece of cake!