Corn Chowder and Kale Chips

On days like this, when summer is on it's way out, and the first hints of fall can be felt on the breeze, it's time to break out a good ol' fashioned comfort meal! For awhile now i've been looking for a corn chowder recipe that reminds me of the one my mom used to make pre-allergy discovery. It was so creamy and hearty, one bowlful was enough to warm you all over and leave you feeling stuffed! Most of the ones I have found however have been too thin, not creamy enough, or were severely lacking in flavor.
.
Tonight I decided to try a recipe that came in my email from vegetarian times. Their recipe incorporates quinoa, which adds that missing heartiness, and helps fill you up better. Quinoa is an ancient grain that is mild, soft and just a little chewy when cooked. I modified vegetarian times recipe a bit. For example, I used hemp milk instead of soy milk (unflavored, easy to find at health food stores and oh so good), green onions instead of shallots and I cracked lots of black pepper into it after it cooked. I highly recommend following this link and trying this super healthy corn chowder recipe for yourselves:

http://www.vegetariantimes.com/recipes/9694?section=

While the soup was heating up I whipped up a batch of one of my favorite new snacks, kale chips!! I found the basic recipe online, and modified it to make my own oh so yummy version. Now I pop these babies in the oven whenever I get the urge for something rediculously healthy, quick, and delicious.

Kale Chips

1 head Kale (stems trimmed, ripped into bite size pieces)

2tsp minced garlic

2-3 pinches freshly cracked pepper

3tbls olive oil

Preheat oven to 350 degrees. In a bowl combine all ingredients and toss (I usually just use my hands for this part, but if you dont want your hands to smell like garlic for hours, use tongs).

On a non-stick cookie sheet lay out kale, making sure most of the pieces are evenly spaced. Place in oven and cook 10-15 minutes. The chips are ready when they crumble easy, and have flattened out quite a bit. Keep an eye on them, as they are delicate and can burn easily. I usually turn the oven off after 10min and just let the kale sit in there until my other food is ready, that way they stay warm, and excess moisture is evaporated out.

Serve immediately! They wont save well, but they're so good, there won't be any left to save :P