KALE CHIPS - Santiago’s Favorite Snack

INGREDIENTS:

• Bunch of kale
• Olive oil
• Sprinkle of Sea salt

DIRECTIONS:

1. Cut kale into small pieces, stems removed.
2. Wash kale and dry very well.
3. Place cut up kale in a bowl.
4. Drizzle with olive oil and rub olive oil on each leaf until leaf is coated and a little shiny.**
5. Place in a single layer on baking sheet and sprinkle with sea salt. Bake at 250 degrees until crispy (about 12 minutes).

**This is the major trick. Not too much and not too little.
You will need to experiment to get this the way you like it.
Once you do, they come perfect every time.

Grandma’s Peruvian STEW

INGREDIENTS:

• 2 Tbsp butter
• 1 tsp cayenne pepper
• 1 Ear Of corn
• Juice Of 1/2 lime
• 1/4 cup Olive oil
• 2 med onions
  
• 3 large clove garlic
• 2 med butternut Squash, peel and cut into cubes
• 2 tomatoes
• 1 Tbsp oregano
• 2 tsp sea salt
• 1 tsp pepper
• 4 cups water
• 1 cup peas

DIRECTIONS:

1. Melt the butter in a skillet.
2. Stir in the Cayenne and put the cob of corn in the pan.
3. Add the lime juice and turn the corn to coat evenly.
4. Set aside.
5. Heat the olive oil. Saute the onions and garlic for 7-8 min.
6. Add the Squash, tomatoes, oregano, salt, pepper and water.
7. Stir to combine and cook about 25 minutes.
8. Cover and cook 5 minutes.
9. Slice the corn off of the cob and place on top of stew.