Mulled Cider Spice Caramels

Sep 30, 2014

Mulled Cider Spice Caramels – Candy Coated Culinista

I love the autumn and the smell of mulled apples, cider and those fall spices. Not to mention when the trees start to change it’s so beautiful. I went back to my culinary weak spot … confections and tried to make some caramels. Candies, confections, fudge are always a hit or miss for me and even when I repeat the same recipe on a different day my results always vary. Today I really wanted to make an autumn candy and I made caramels.

Attempt #1 (Toffee)
Altered from Table for Two blog

Yield/Serving: 64
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
Cider Sauce
• 2 tsp mulling spices
• 1 ltr apple juice
• 5 apples (3- royal gala a 2 yellow delicious), chopped and cored
• 2 sticks cinnamon
Mulled Spice
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ½ tsp ground cardamom
• ½ tsp ground mixed spice
• ½ tsp ground cinnamon
• ½ tsp ground ginger
Caramels
• 2 cups heavy cream
• 1 cup light corn syrup
• 2 cups sugar
• 6 tbsp. unsalted butter
• ½ cup cider sauce
• ½ tsp salt
• 1 tsp mulled spice

Assembly
Cider Sauce
1. Using a large saucepan pour all ingredients in and boil on medium-high for 10 min.
2. Simmer on low heat for 20 minutes.
3. Let mixture cool in pot for a bit and then pour into a blender and blend.
4. Strain through a sieve into a large bowl.
5. Pour the mixture back into saucepan and cook on low heat for 1 hour, stirring occasionally.
6. The apples should be reduced down with a concentrated apple taste.
7. Pour into a mason jar and store in the fridge.
Mulled Spice
1. Whisk together all the ingredients in a small bowl until well combined.
2. Store in a spice jar.
Caramels
1. Lightly grease with cooking spray an 8”x8” and then line with parchment paper and let the paper hang over the pan.
2. Over high heat use a large non reactive pot and combine cream, corn syrup, sugar, butter and cider and bring mixture to a boil.
3. Do not stir and reduce temperature to medium-high heat.
4. Place a candy thermometer in the pot and allow the temperature to reached 248°F. (about 20-30 minutes)
5. Once the mixture has reached the temperature remove pot from heat and stir in the salt and apple spice.
6. Pour mixture into the prepared pan and let stand for 12-18 hours before cutting into 1” squares.
7. Run a very sharp knife under hot water until it warms up to the touch and the spray both sides with cooking spray and cut in a sawing motion.
8. Wrap in wax paper.

Attempt #2 (Caramel or Taffy)
My Own Recipe

Yield/Serving: 64
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
Cider Sauce
• 2 tsp mulling spices
• 1 ltr apple juice
• 5 apples (3- royal gala a 2 yellow delicious), chopped and cored
• 2 sticks cinnamon
Mulled Spice
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ½ tsp ground cardamom
• ½ tsp ground mixed spice
• ½ tsp ground cinnamon
• ½ tsp ground ginger
Caramels
• 2 ½ cups heavy cream
• 5 tbsp. unsalted butter
• ¼ tsp salt
• 1 ½ cups sugar
• ¼ cup corn syrup
• ¼ cup water
• ½ cup cider sauce
• ½ tsp vanilla extract
• ½ tsp mulled spice

Assembly
Cider Sauce
1. Using a large saucepan pour all ingredients in and boil on medium-high for 10 min.
2. Simmer on low heat for 20 minutes.
3. Let mixture cool in pot for a bit and then pour into a blender and blend.
4. Strain through a sieve into a large bowl.
5. Pour mixture back into saucepan and cook on low heat for 1 hour, stirring occasionally.
6. The apple should be reduced down with a concentrated apple taste.
7. Pour into a mason jar. Store in the fridge.
Mulled Spice
1. Whisk together all the ingredients in a small bowl until well combined.
2. Store in a spice jar.
Caramels
1. Lightly grease with cooking spray an 8”x8” and then line with parchment paper and let the paper hang over the pan.
2. Over medium heat use a medium non reactive pot combine cream, butter and salt until butter melts and remove from the heat.
3. Combine sugar, corn syrup, water and cider sauce in a large non reactive pot over medium high heat and stir sugar until it is evenly moistened.
4. Place a candy thermometer in the pot and do not stir the sugar any more.
5. Let the sugar syrup come to a boil without stirring and let it reach around 250°F.
6. At 250°F, whisk in cream and butter mixture slowly as the mixture will increase in size.
7. Stop whisking once all the cream mixture is well incorporated and allow the temperature to reach 245°F to 250°F once again without stirring.
8. At 250°F stir in the vanilla extract and the mulled spice into the caramel.
9. Immediately pour caramel into the pan. (Don’t scrape out any leftover bits in the pot as it the burnt bits you don’t want in your caramel.)
10. Let the caramel set out of the way overnight.
11. Cut the caramels and wrap in wax paper the next morning.

Tips
• Apple syrup reduction can be used immediately or stored in the fridge indefinitely.
• Caramels will keep for two weeks
• Keep an eye on the caramel the temperature increase rapidly and you can go from caramel to a burnt caramel really fast.

Please Enjoy

My thoughts
Attempt number one came out too hard and to not be wasteful I used the hard caramels as toffee and put them into my signature cookie Date Night . I followed the recipe exactly in regards to the actual caramel recipe, but I changed the mulled spice & and cider sauce recipe to suit my taste and palette more. I preferred to make my cider sauce as I wanted to use pure apple and not a store-bought cider. Other than that the caramel recipes and portions where the exact same and yet my caramel were quite tough.
Attempt number two was much softer and more of a soft caramel or taffy consistency which I found to be easier on my teeth. I added more cream, butter and this consistently was better for me. I will probably make this one more time to get that perfect mix of soft and chewy.

Muchos Tres Leches Cake

Sep 26, 2014

Muchos Tres Leches Cake – Candy Coated Culinista

A spongy light cake with tiny air bubbles to soak up the three types of milk how can one resist. This is a super easy and deliciously light dessert. This was another fun cooking club challenge I did and see my picture here in the Chatelaine gallery.

Yield/Serving: 9 big slices or 12 regular size slices
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Recipe from Chatelaine

Tres Leches Cake
Ingredients
Cake
• 1 cup all purpose flour
• 1 ½ tsp baking powder
• 5 eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup 2% milk
• ½ tsp vanilla extract
Coconut Syrup
• ½ of a 400 ml can of coconut milk
• ½ of a 300 ml can of sweetened condensed milk
• 1 tsp vanilla extract
• 1 tbsp rum (optional)

Assembly
1. Preheat oven to 350°F.
2. Spray a cake pan with vegetable oil.
3. Line the bottom with parchment paper.
4. Using a medium sized bowl, stir flour and baking powder together.
5. Using an electric mixer, beat egg whites on high until foamy.
6. Slowly add ¼ cup of granulated sugar and continue beating until whites are glossy and stiff peaks have formed, about 2 to 3 min.
7. Remove egg whites to another bowl.
8. Now beat the egg yolks (using the same beaters, no need to wash) with the remaining ¾ cup of sugar until they are a pale yellow in colour, 1 to 2 min.
9. Reduce speed to low and gradually beat in the flour mixture.
10. Add in milk and ½ tsp vanilla and mix until smooth.
11. Stir one third of the egg whites into the yolk mixture, using a rubber spatula and then carefully fold in the remaining egg whites until no streaks remain.
12. Pour into the prepared pan.
13. Bake cake in the centre of the oven until springy and a cake tester comes out clean, about 30 to 35 minutes.
14. While the cake is in the oven: In a small bowl whisk coconut milk, condensed milk, 1 tsp vanilla and rum if desired in a small bowl until combined.
15. Using a skewer, poke the top of the cake and pour half the coconut syrup over the cake and let stand for 5 minutes.
16. Run a spatula knife along the edges of the cake pan and add ½ of the remaining coconut syrup remaining.
17. Refrigerate for 1 to 2 hours until fully chilled before serving.
18. Cut into squares and drizzle the remaining syrup and serve.

Tips (my additions)
• Toast shredded coconut over a medium-high heat and sprinkle over top of cake.

Chocolate Tres Leches Cake

Yield/Serving: 9 big slices or 12 regular size slices
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Altered from Chatelaine recipe

Ingredients
Cake
• 1 cup all purpose flour
• 1 ½ tsp baking powder
• 2 tsp cocoa powder
• 5 eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup soy milk
• ½ tsp coconut extract
Coconut Syrup
• ½ of a 400 ml can of coconut milk
• ½ of a 300 ml can of sweetened condensed milk
• 2 tsp chocolate syrup
• Dark chocolate shavings, to garnish

Tips (my additions)
• Sprinkle dark chocolate shavings overtop.

Assembly
1. Preheat oven to 350°F.
2. Spray a cake pan with vegetable oil.
3. Line the bottom with parchment paper.
4. Using a medium sized bowl, stir flour, baking powder and cocoa powder together.
5. Using an electric mixer, beat egg whites on high until foamy.
6. Slowly add ¼ cup of granulated sugar and continue beating until white are glossy and stiff peaks have formed, about 2 to 3 min.
7. Now add the egg yolks to the mixer with the remaining ¾ cup of sugar until they are a pale yellow in colour, 1 to 2 min.
8. Reduce speed to low and gradually beat in the flour mixture.
9. Add in soy milk and ½ tsp vanilla until smooth.
10. Pour into the prepared pan.
11. Bake cake in the centre of the oven until springy and a cake tester comes out clean, about 30 to 35 minutes.
12. While the cake is baking: In a small bowl whisk coconut milk, condensed milk, and chocolate syrup until combined.
13. When the cake comes out of the oven: Using a skewer, poke the top of the cake and pour half the coconut syrup over the cake and let stand for 5 minutes, until absorbed and pour little more.
14. Run a spatula knife along the edges of the cake pan and add ½ of the remaining coconut syrup remaining.
15. Refrigerate for 1 to 2 hours until fully chilled before serving.
16. Cut into squares and drizzle the remaining syrup and serve.
17. Sprinkle chocolate shavings overtop.

Please Enjoy

My thoughts
The original recipes instructions were confusing as it didn’t say where the egg whites went. I continued to read the recipe and realized they needed to be set aside, but that was not said in the recipe. With the damage done I quickly made the decision to make a chocolate version. I found that my messed up chocolate recipe created a smoother spongier batter; which I preferred as it could absorb more liquid. I also poured the coconut syrup over immediately after the cake came out of the oven as pouring liquid over a cold cake and expecting it to absorb doesn’t add up to me. The rate of absorption on a hot cake would make more sense to me and I didn’t want a huge puddle of coconut milk on the plate. (I altered the recipe accordingly above) Overall I found the original instruction to be a little overly complicated for the same results. The taste between the two was practically the same, but I give mine a slight edge and I’m no chocolate fan.

Muchos Tres Leches Cake – Candy Coated Culinista

C.C.’s Special Chicken Rub & Stuffed Whole Organic Chicken

Sep 23, 2014

C.C.’s Special Chicken Rub & Stuffed Whole Organic Chicken – Candy Coated Culinista

I was in Costco and saw whole chicken again, but this time they were organic and I hadn’t roasted a chicken or turkey in awhile so I grabbed a package of two.

Yield: 2 whole organic chickens
Prep Time: 20 min.
Cook Time: 1 hr & 20 min.
Difficulty level is: Medium

Ingredients
Rub
• ½ tbsp sea salt
• ½ tbsp season salt
• ½ tbsp paprika
• ½ tbsp onion powder
• ½ tbsp garlic powder
• ½ tbsp black powder
• ½ tbsp chipotle mango seasoning
Chicken
• 2 organic chicken (approx 3.74 pounds each)
• 1 medium onion, roughed chopped
• ½ cup extra virgin olive oil
• 6 garlic cloves, rough chopped

Assembly
1. Pre-heat oven to 450°F.
2. Mix together all the ingredients for the chicken rub.
3. Massage the rub over the chickens (1 tbsp – 1 ½ tbsp per chicken)
4. Jar the remaining rub to use on other chicken and meat for later.
5. Rough chop the onion and garlic and stuff inside the chicken.
6. Baste chicken with extra virgin olive oil.
7. Place chicken in a baking pan and bake at 450°F for 10-15 minutes.
8. Then reduce heat to 325°F and bake for 1 hr & 20 minutes.

Tips
• Make a gravy and put in the onion and garlic mixture.

Please Enjoy

My thoughts
I love roasted chicken! It doesn’t taste like Swiss Chalet or other rotisserie chicken, but it was tasty just the same and I enjoyed the flavourful crispy skin. I gave my dad the second whole chicken as I find whole chicken doesn’t taste the best after freezing it. I also didn’t notice the difference between organic and non-organic chicken at all; but I trust I had organic like the label said and it was healthier for me.

C.C.’s Special Chicken Rub & Stuffed Whole Organic Chicken – Candy Coated Culinista

Lemony Letdowns: Chocolate Covered Twinkies

Sep 19, 2014

Chocolate Covered Twinkies – Candy Coated Culinista

If you’re in a rush but want to make something try these. I saw Twinkies in the store and I had some candy melts leftover at home and thought to cover them in chocolate and make them even richer.

Yield/Serving: 8
Prep Time: 10 min
Hands on Time: 30 min.
Difficulty level is: Easy

Ingredients
• Twinkies
• Candy Melts, white and a 2 or 3 other colours
• Cello Bags

Assembly
1. Line a cookie sheet with wax paper.
2. Un-wrap Twinkies.
3. Melt the white candy melts in a microwave safe bowl. (Stop the microwave at 30 second intervals and stir as to not burn the chocolate).
4. Coat the Twinkie into the white melted chocolate and place on the cookie sheet.
5. Place in the freezer for ten minutes to set the chocolate.
6. In the meantime melt the next colour of chocolate.
7. Once ten minutes have passed remove Twinkies from the freezer and decorate with another colour of Twinkies any way you like.
8. Drizzle using a fork, piping bag or a condiment squeeze container over the Twinkie.
9. Place back in the freezer for 10 more minutes.
10. Once chocolate has set wrap your decorated Twinkies in the cello bags.

Please Enjoy

My thoughts
This turned out just okay for me. They tasted great and they were eaten and liked by Mr. C’s co-workers. I just had envisioned these looking a certain way in my head and it never came to fruition sadly.

Homemade Tomato Sauce II

Sep 17, 2014

Homemade Tomato Sauce II – Candy Coated Culinista

I was in an experimental mood and decided to revamp my Homemade Tomato Sauce recipe.

Yield/Serving: almost 1 litre
Difficulty level is: Easy

Ingredients
• 3 tbsp olive oil
• 3 carrots, rough chop
• 8 Roma tomatoes, rough chop
• 1 bulb plus 7 cloves of garlic, minced
• 1 small onion, rough chop
• 6 stalks of celery, rough chop
• 2 small red pepper, rough chop
• 2 small orange pepper, rough chop
• 2 small yellow pepper, rough chop
• 227g whole mushrooms, rough chopped
• 1 cup wine vinegar
• ¾ cup tomato paste
• 2 tbsp basil
• 2 tbsp sea salt
• 2 tbsp ground black pepper
• 796ml canned tomatoes

Assembly
1. Put olive oil into a pot and let heat up on medium high heat.
2. Add the carrots and let the cook until they are lightly browned.
3. Now add all the other vegetables along with the wine vinegar and tomato paste and let simmer for 15-20 minutes.
4. Puree the vegetables with the immersion blender.
5. Add the basil, salt, black pepper, canned tomato and let cook for 30 minutes.
6. Stir frequently as it will bubble.

Tips
• Freeze remaining in some Mason Jars. Remember to leave some space for expansion. (use mason jars or any thicker walled glass jar that can take the freezer temperatures
• You will need an immersion blender.

Please Enjoy

My thoughts
This recipe had an earthier taste to it. The mushrooms and the garlic attributed to this and it has a lot more vegetables than a store-bought tomato sauce, which always makes me happy.

Smitten Kitchen

Sep 15, 2014

Before I even thought of creating a blog I was already amassing a collection of posts and thoughts. When one of my favorite bloggers was coming to Canada to talk about her new cookbook I made sure I was going and guess who was second in line for the event.

Who: Friday November 16th @ 7pm
Where: George Brown Chef’s School Campus
www.smittenkitchen.com

“Fearless cooking from a tiny kitchen in New York City” that’s Deb’s tagline. We will see a lot of comfort foods stepped up a bit; and she is wary of excessively fussy foods or pretentious ingredients. She thinks food should be accessible and is certain that you don’t need any of those fancy ingredients to cook fantastically.

This event initially was meant to be held at the cookbook store (the hosts of the event) but the small store front could only hold 40 people and the owner thought it would be a wine and cheese event. She underestimated the power of smitten kitchen. The venue was changed to a accommodate 300 plus people and when I saw that tickets were available I called immediately. I got the 7th last ticket for the smaller event. I just made it in before the venue change I heard when I meet a girl who works at my gym in line. She was on a waiting list as this event sold out fast.

I first learned about Deb and her blog when I “Stumpled upon” her on my iPad and I have never looked back. I hope one day my pictures and her way with words rubs off on me. Her knack for great food styling and plating is admirable and this book has been on my wish list for a long time as I awaited its release.

I stayed late at work and decide to arrive @ 5:30 for the 7:00 show. I wanted to be near the front. I was second, me and another fan (and I must say a bigger fan than me where the only two for a while. She had mention she wanted a second copy so she could keep one pristine and the other for actual cooking; now that’s a real fan in my eyes. We had arrived a little too early and nothing was set up yet so we were escorted to the area where the signing and interview would be held, and we chatted about Deb and our favorite recipes

Tara O’Brady of Seven Spoons Blog interviewed Deb, as she has been a fan of hers for a very long time. Smitten Kitchen gets 5 million views per month, 150,000 comments from the blogs inception till today. Deb noted doing the book was really hard and took 3 years to get her recipes into a book. She quipped to us that blog to a book doesn’t translate like you think; ideally it should but it doesn’t. Her format of the blog has been recipe, photo and story. Deb is a genuine person who seemed a little surprised that all these people would come out to see her and even a tad nervous but she was humorous.

While getting the book started recipes were tested over and over; Dutch baby became Jakob’s favourite dish as he had it for 2 weeks for lunch while mommy was testing it out. He also loves blintzes, noodles, potatoes and meatballs. Jakob is a picky eater like his mom and she doesn’t like fish, but the one fish recipe in the book she’d eat once and awhile. When asked a question she said “I’m the best Jew ever” I like pork and mussels and clams. The audience laughed.

Deb finds chef recipes the hardest as they don’t always translate to the home chefs kitchen, which is why they team up with others for help. Her favourite styles of cooking are American Seasonal, Eastern European, French and Italian. One of the books she always re-visits is the Joy of Cooking.

The holidays were coming up and she was looking forward to American Thanksgiving. She isn’t allowed to make any of the dinners as her cousins or in-laws and her family always have big dinners for 20 plus people each year. She is in charge of the desserts and always brings the deep dish apple pie (she created this dish so she only had to make one pie as everyone in her family wants pie). For the in-laws they all want her ginger snap cheesecake tart. Deb thinks the wild rice gratin is the tastiest dish in her book and its vegetarian; but she finds it hard to photograph recipes that are green and brown. She told us to stay creative as she is always jotting down recipe ideas even when she is not baking or cooking; some may never come to fruition but they are written down.

This was a very fun and intimate show. I learned a lot more about her than a blog can reveal and I left with a personalized autograph and a photo. A great night was had by all.

***The Cookbook Store closed down this summer due to a new Condo going up where they were leasing store space. This cooks haven in now gone, but there are still events from time to time being held around Toronto.***

Cookie Diaries: Moo Milk Bar

Sep 9, 2014

Moo Milk Bar – Candy Coated Culinista

One hot Saturday afternoon after a workshop I was in the area of Moo Milk Bar; according to Google maps and I decided to Explore Queen Street East. Well Google maps lied to me again and the travel time was off. I was told a 30 minute walk which was fine, but when I’ve been walking for one hour I get a little peeved, as I’m not a slow walker at all. I would have turned around and tried another day but I ventured on as I have a long quest list and I need to start tackling it.

Place: Moo Milk Bar
Location: 1918 Queen Street East, Toronto, Ontario, M4L 1H5
Phone: 647-343-4272
Hours: Monday Closed; Tuesday -Saturday 11:00 am – 7 pm; Sunday 12 pm-6 pm

My Selections:

Toffee Bit & Vanilla Ice Cream Sammie – $3.10 – This was sweet but delicious, and the ice cream was the perfect consistency, it was firm and didn’t melt out of the cookie as I ate it. I have cut a significant amount of sugar from my diet in the last few months and I think everything is too sugary now. Granted I have had their cookies twice before from Petite & Sweet Bakes before I cut my sugar content and I didn’t find it to be sugary..

Peanut Butter Coconut Cookie – $1.90 – I’m going to say that this is their healthiest cookie looking at the menu. There is a natural sweetness to this cookies and I could taste the coconut. It felt less like a dessert cookie to me.

Cookies & Cream Cookie – $1.90 – The hubby said this tasted like cookies & cream, which is one of his favourite flavours.

Red Velvet Cookie Dough – $9.50 for a 6 pack –I selected these as a dough batch because I have tried this flavour a couple of times at Petite & Sweet Bakes. Following the directions given these tasted exactly like the store bought, which made me very happy. I can now purchase the dough when I am in the area and save them for a later date.

Vanilla Bean Milk – $3.33 -355ml – I could see vanilla bean flecks in the milk and it only tasted a tad bit like vanilla flavored milk. I am comparing this to the best vanilla milk I have ever had in Barbados. In Barbados Vanilla flavoured milk comes in the litre cartons and taste amazing and are packed with the vanilla flavour.

Banana Chocolate Milk – $3.33 -355ml – Mr. C. said “I can taste the banana.” I grabbed this as this is also one of his favourite flavour combo’s, but I get the feeling it was just okay for him.

When I visit again I will stick to the sammie’s, cookies and give the bars a try perhaps.

Moo Milk Bar – Toffee Bit Sammie – Candy Coated Culinista

Moo Milk Bar – Toffee Bit Sammie – Candy Coated Culinista

Moo Milk Bar – Cookie Dough – Candy Coated Culinista

Moo Milk Bar – Red Velvet Cookies – Candy Coated Culinista

Moo Milk Bar – Candy Coated Culinista

Blueberry Limeade

Sep 5, 2014

Blueberry Limeade – Candy Coated Culinista

Juice is almost extensively the only thing I drink as I am not a fan of water. I used to put in the singles shaker flavouring into my water; but then I thought these can’t possibly be good for me! I would always stay away from the ones containing aspartame but still I couldn’t even pronounce these ingredients. From there I went to making flavoured water with fruit, which did help the water go down better, but still not something I would run to drink. Nowadays I like to make home brewed iced-tea with or without fruit added, lemonades and other fruit juices at home.

Yield/Serving: approx. 500 ml
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 cup blueberries
• 2 golden delicious apples peeled and chopped
• 2 bosh pears, peeled and chopped
• 4 limes, squeezed
• 2 tbsp sugar
• 2 cups water

Assembly
1. Pour all the prepared ingredients into a blender.
2. Select the whole juice or juice setting on you blender and blend. (you may have to blend a second time depending on your blender.
3. Using a strainer, strain the juice into a glass bottle and refrigerate.

Tips
• On the second day there will be more fruit bits that float to the top. If your juice has lasted this long, strain the juice a second time and now you have the perfect juice.

Please Enjoy

My thoughts
It’s really hard to mess up a juice recipe as you can put in all your favourite fruits. I like that I am not spending four dollars on juice at one of the juice shops. Store-bought is great, but if you have the time and want to save a few dollars I say make your juice at home.

Kale, Radish & Carrot Sauté

Sep 3, 2014

Kale, Radish & Carrot Sauté – Candy Coated Culinista

Kale was left over from another recipe and I made a quick and tasty sauté.

Yield/Serving: 2 – 3
Prep Time: 5 min.
Difficulty level is: Easy

Ingredients
• 2 tbsp extra virgin olive oil
• 2 handfuls of kale, chopped
• 5 radish, sliced thinly
• 3 medium sized carrots, cut into match sticks
• 2 tbsp worcestershire sauce
• 1 tsp sea salt
• 1 tsp agave nectar

Assembly
1. Over medium-high heat, using a cast iron skillet pour in the extra virgin olive oil.
2. Add in the kale, radish and carrots.
3. Let the vegetable sauté for a few minutes and then add the worcestershire sauce, sea salt and agave nectar.
4. Continue to cook until vegetables are tender, but not soft.

Please Enjoy

My thoughts
I always find kale a little chewy, but still this was delicious, and I got to use some vegetables I usually don’t cook with.