Kitchen Fool

Didn’t have time to post about the fantastic chickpea and mint arugala salad recipe we had this week, or the buckwheat blueberry pancakes we had this morning with real maple syrup, or the healthy turkey burgers with sundried tomatoes we had as well,  or the lovely jumbo shrimp dish we had out last night, or a whole bunch of other cool stuff my family and I devoured this week, will try to post more often next week. I also found large Basil plants at Whole Foods the other day for $4.99, not a bad deal!

I’ve never really been a fan of Rice Krispie treats, but I needed a simple crowd pleaser to take to a company picnic last year, so I took a chance, and they didn’t last a half hour. Wow!

The recipe is from chef Justin Large, and we found it in a great little book from Food and Wine on bar food and cocktails. They taste great, and are an easy way to turn a tired classic into something worth sharing!

3-4 tablespoons unsalted butter

1 ten ounce bag of marshmallows

2 tablespoons mild curry powder

half cup salted roasted sunflower seeds

6 cups Rice Krispies

First, butter a 9x13 baking dish.

Second, in a large saucepan, melt three tablespoons of butter, add the marshmallows and heat over low heat until melted, about five minutes. Slowly stir in the curry powder, remove from heat and add in the sunflower seeds.

Then, scrape it all into your prepared 9x13 dish, and using some butter on your hands, gently press it all into an even layer. Let it stand at room temperature until it firms up. 

Last, turn the baking dish over onto a cutting board and chop the treats into one inch squares.

I bet you can’t have just one!