Also, a sample recipe for the Blue Apron Harissa Chicken Skewers with Khorasan Wheat and Persimmon Salad. 

“Why would someone like me use a service like Blue Apron?” That was the question bouncing around my head when asked if I’d be interested in trying the Blue Apron meal delivery service out. I love to cook – I mean I develop recipes for a living! I also work from home, so have a fairly flexible schedule for grocery shopping and things related to cooking. Why would someone like me need Blue Apron?

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“Bowl” recipes seem to be all the rage these days. Have you noticed? From smoothie bowls, to broth bowls these delicious creations seem to be popping up everywhere and there’s a great reason for it.

These bowl recipes are an easy way to pack a lot of nutrition into one meal, simple to serve because it all goes into one bowl per individual, and delicious! Plus, when you make a recipe like this Chicken and Mushrooms Farro Bowl, it’s like making a bowl of comfort for your family. During these cold, dreary, winter months, comfort food is where it’s at!…

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You can tell by the different soup recipes I’ve posted on Dine & Dish throughout the years that I turn to soup for comfort. My mentality has always been the creamier, the heartier, the cheesier, the better! Why waste time and calories on a “healthy” soup? Surely they don’t taste as good as a big, steaming bowl of, let’s say, baked potato soup?

Then I met Sarah Jenks and started going through the Live More Weigh Less Mastery program, and began to really understand my not so great relationship with food. I’m discovering that the decisions I make every day with some of my less than stellar food choices are going to be really hard habits to break. But, I’m working on it…and with the artillery of information Sarah is sharing, I’m really starting to break through some life long barriers and am changing my relationship with food. Which brings me to this Healthy 2 Bean Kale Soup recipe….

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We lived in a house where choosing something else for dinner was not an option. If it was on the table you were expected to eat it, and that was that.

Our house is the same way. I’m not a short order cook and we have a rule where you have to at least take a bite of everything on your plate. With four kids sitting around the table, you can imagine we’ve had our fair share of resistance to eating some of the things I cook.

I was ready for the pouts and whines the other day when I placed a bowl of Kale Chips on the table. My friend Aggie raves about Kale Chips quite often and then Michelle published a post on her blog about them. With all the good things I’ve heard about Kale Chips and how even the most vegetable resistant kids love them, I thought I’d give them a try.

Let me end this blog post by saying this… 4 days later, Kale Chips have been baked each day. I love them, my husband loves them and the best yet… the kids love them.  I’m so glad to know that my kids won’t be blogging about the nasty green things their mom used to make them eat. Kale Chips, in this household, have been a hit!

What is a food your parents cooked that you dreaded seeing on the dinner table as a kid?

Recipe: Oven Baked Kale Chips (from What’s Cooking with Kids)

• Bunch of kale
• Olive oil
• Salt, to taste
• Cracked black pepper (our addition but not required)

Directions:

1. Preheat oven to 350 degrees.
2. Hold the thick stem of each kale leaf with one hand. Pinch the base with the fingers of the other hand and rub them up the stem – the leaves will tear right off!
3. Put the kale pieces on a baking sheet lined with a silpat (a silicone baking mat) or with parchment paper.
4. Pour on a little olive oil and toss with clean hands.  Sprinkle with salt (and pepper if your kids like that…)
5. Make sure they are in a single layer on the baking sheet sheet.
6. Bake at 350 for 12-14 minutes or until crisp.

You can find more great, kid friendly recipes like this in Michelle’s new cookbook, The Whole Family Cookbook. Make sure to check it out!

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