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Eating is Art

Eating is Art

Kick-ass recipes recovered from the frontier

Eating is Art springs from Kelly Hogaboom's kitchen in irregular yet tasty fits and starts. You're welcome to dinner any night; just check in advance to make sure she saves you a seat.

Featured Recipe: Marinated Kale Salad

Fresh kale can be good. Here, it's combined with quesadillas, hard boiled eggs, roasted mushrooms, and home made lemonade for a low cost, healthy lunch or casual dinner.

See Marinated Kale Salad in Recipes

Roasted Whole Jalapenos

Published by Kelly Hogaboom on Tuesday, July 31, 2007 at 4:37 PM.

These are a variation on my other roasted jalapenos. These versions end up softer, more jalapeno-flavored (and less salty), and as well contain all their seeds. You can either eat them whole (like I do, because I'm a badass) or split them open and scrape out as many seeds as you like (leaving a few is always a nice flavor touch). I like to take a whole one and wrap it in a flour tortilla with whatever tofu, beans, greens, and cheese I have on hand.

6 - 10 fresh jalapenos
About a tablespoon tamari
About a tablespoon olive oil

350 preheat with a baking stone in oven; alternatively, make a ghetto tinfoil pan.

Wash jalapenos and set on cooking stone. Carefully toss tamari and olive oil on top. Roast twenty minutes. Flip and roast another ten minutes. Remove and allow to cool slightly. Consume.

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