Archives for March 2012

Blood Orange Chobani Pound Cake.

March 14, 2012 by Knead to Cook Filed Under: Cakes, Desserts, Vegetarian 5 Comments

I’m a huge blood orange fan! I was very excited when I saw them at my local farmer’s market and knew I had to buy them. My mind was racing with what recipes I could create. I think this one is a slam dunk!

I broke this recipe up into two distinct recipes so it’s easier to follow. I LOVE what Chobani does for this pound cake. Super moist & it just melts in your mouth.

Chobani Pound Cake:

1 1/2 c of all purpose flour
2 tsp of baking powder
1/2 tsp of salt
1 c of Chobani (lemon, blood orange or non or low fat plain yogurt)
1 c sugar
3 eggs
Zest of two blood oranges
1 tsp vanilla extract
1 tsp of orange extract
1/2 c of vegetable oil

Directions:

Preheat the oven to 350. Non stick spray a glass loaf pan and set aside.

Sift the flour, baking powder and salt into a mixing bowl. In your stand mixer with the whisk attachment, add Chobani, sugar, eggs, blood orange zest, vanilla and orange extracts. Then slowly add the dry mixture to the wet and mix to incorporate. Then add the vegetable oil and mix just until blended. Avoid over mixing. Pour into prepared pan and bake for 50 minutes or until a toothpick insert comes out clean.

Glaze:

1 c of confectioners’ sugar (possibly more if you need to thicken the glaze up)
2 tbl of freshly squeezed blood orange juice
1 tsp of blood orange zest

Place all the ingredients in a bowl and whisk. Add additional sugar if you need to thicken the glaze.

Pour over a completely cooled pound cake.

— Knead to Cook

Horseradish sweet & spicy pickles.

March 12, 2012 by Knead to Cook Filed Under: Condiments, No bake/cooking required!, Vegetarian Leave a Comment

I had lunch on Friday with some of my favorite friends ever. We went to this awesome, trendy cafe style pizza bakery and I noticed horseradish pickles on the menu. I had to try them! I’m a freak for spicy, hot, knock-your-socks-off food! I then came home to make my own easy version and honestly… mine are better 🙂

I simply took a jar of sweet & spicy pickles with the juice that I already had in my pantry and added 3 tbl of freshly ground horseradish. Place the lid back on the jar and give it a really good shake. Store in the refrigerator for at least 6 hours (or days/weeks). Then enjoy these on a sandwich or a burger. I had them on my bean burger tonight and they were so good! I can’t wait to try these this summer when we grow little pickle cukes.

— Knead to Cook

Quinoa veggie aduki bean salad with cilantro lime vinaigrette.

March 12, 2012 by Knead to Cook Filed Under: Salads, Side dish, Vegetarian Leave a Comment

Okay that title is a mouthful! My quinoa salad is my own creation but the cilantro lime vinaigrette is from my dear foodie friend, Lauren Kelly, Certified Nutritionist. I’ll post the recipe here and along with providing you with her link to her blog.

http://laurenkellynutrition.com/2012/02/20/quinoa-avocado-tomato-corn-and-black-bean-salad-with-cilantro-lime-vinaigrette-its-meatless-monday/

So our Meatless Monday dinner consisted of yummy spicy black bean burgers that hubby purchased from Costco. I’ve been meaning to get to them and I’ve decided that I’m cleaning out my freezers this week and using up what is stored in them. We grilled the burgers and they were delightful. Easy and quite filling.

The quinoa salad I prepared earlier in the afternoon and let refrigerate this afternoon. Pulled it out and served it at room temperature. Easy peasy!

2 c of quinoa, cook according to package directions
1 handful of green beans, trimmed
1 red bell pepper, diced
1 c of Aduki beans, drained and rinsed (you can use black beans as well)
5 new potatoes, cooked whole, drained and cut in half

First, I cook the new potatoes in salted water until fork tender. Drain and let cool. Cut in quarters and add to the serving bowl.

Second, I boil about 4 cups of water and add the green beans. Cook for 3 minutes, remove and then submerge in a bowl of ice water to blanch. This will keep them nice and crispy and bright green for the salad. Add them to the salad bowl.

Third, add the peppers and quinoa to the bowl with the potatoes and beans. Give a good stir. Set aside.

To make the dressing:

1 clove garlic
1/4 c grape seed oil (I used olive oil)
3/4 teaspoon minced fresh ginger root
1/4 c fresh lime juice
Zest of one lime
2 teaspoons balsamic vinegar
Salt to taste
1/4 c fresh packed cilantro leaves

I added all of the ingredients to my immersion hand blender container (like a big plastic cup) and blended until creamy. Poured over my quinoa salad and gave it a good stir. Refrigerated for 2 hours. I then let it come up to room temperature for about an hour prior to serving.

Sooooo yummy!

— Knead to Cook

Healthy Wheat Bran Chobani Muffins.

March 12, 2012 by Knead to Cook Filed Under: Muffins, Vegetarian 2 Comments

Don’t think these are your typical dried out, boring whole wheat/wheat germ muffins. These are moist, courtesy of Chobani, and so flavorful! A healthy powerhouse with wheat bran, flaxseed meal, walnuts, whole wheat flour and of course, protein-packed non-fat Chobani! My kids love these, yes, another benefit. Great for after-school snacking, breakfast or just a late night treat. No guilt associated with eating these, I promise!

Ingredients:

3/4 c unbleached, all purpose flour
3/4 c of whole wheat flour
3/4 c of flaxseed meal
3/4 c of wheat bran
3/4 c of brown sugar
2 tsp of baking soda
1 tsp of baking powder
1/2 tsp of salt
2.5 tsp of ground cinnamon
3/4 c of almond milk (you can use low or non fat milk as well)
2 eggs, room temperature
1 1/4 tsp of vanilla extract
1/2 c of Non Fat Chobani yogurt (or you can use the apple cinnamon flavored Chobani as well)
2 1/4 c of shredded carrots
1/2 c of chopped walnuts (to mix in) extra for topping the muffins if you desire

Directions:

Preheat oven to 350. Spray your mini muffin or regular muffin pan with non stick baking spray and set aside.

In your stand mixer with the paddle attachment, combine the flours, wheat bran, flaxseed, baking soda, baking powder, salt, cinnamon and brown sugar. Mix to combine. Then add eggs, milk, vanilla and Chobani. Mix to combine. Add the carrots and chopped walnuts (or whatever nut you decided to use) and mix again. Scoop the mixture into your muffin pans, 3/4 of the way filled.

Bake for 15 minutes (mini muffins), 20-22 minutes for regular sized muffins. Insert toothpick and if it comes out clean, they’re done. If not, bake for an additional 2-3 minutes and repeat the toothpick test. Remove from the oven and let cool in the pan for 5-10 minutes and then serve. If storing, let cool completely and then place in a container with a lid.

— Knead to Cook

Rosemary Citrus Roasted Chicken.

March 12, 2012 by Knead to Cook Filed Under: Chicken Leave a Comment

This is a favorite Sunday dinner. It was even better because we discovered a large rosemary bush in our garden that survived this extremely mild winter we had so we were inspired! Meyer lemons, oranges and rosemary infuse this chicken with great flavor & paired up with organic peas & sweet potatoes ~ it was just delicious!

Ingredients:
1 whole organic chicken, about 4-5 lbs. – washed, giblets removed and patted dry
2 huge sprigs of rosemary
1 orange, zested, peeled and quartered
1 Meyer lemon, zested, peeled and quartered
Juice of one Meyer lemon (regular lemons are perfect too)
Juice of one orange
3-4 garlic cloves, peeled
2 tbl olive oil
1 tbl sea salt
1 tbl freshly ground pepper
1 tsp of paprika (dust over the top of the chicken)

Directions:

In a food processor, combine rosemary, zests, juices and garlic. Pulse a few times until it looks more like a watery paste. Drizzle in the olive oil and then add salt and pepper.

Rub the marinade over and under the skin of the chicken & in the cavity. Cover and refrigerate for 2-4 hours. Before cooking, we also placed a few sprigs of rosemary on the chicken as well.

Preheat oven to 400 degrees. Place chicken, breast side up, in your roasting pan. Cook until the temperature reaches 160 degrees and juices run clear.

— Knead to Cook

Chocolate Chip Cookie Bars.

March 11, 2012 by Knead to Cook Filed Under: Cookies, Desserts, Vegetarian 2 Comments

Okay these are NOT healthy & are quite indulgent! But I made them because one of my daughter’s closest friends had knee surgery on Friday and had invited a bunch of girls over tonight for pizza & a movie. I thought it would be fun to make these for a treat and they smell soooooo good! Glad they are out of my house now 🙂

Ingredients:

2 c of packed brown sugar, light brown
1/2 c of I Can’t Believe It’s Not Butter (melted)
2 eggs, room temperature
1 tsp + 1/4 tsp of vanilla extract
2 c of all purpose, unbleached, flour (spooned in and leveled with a knife)
2 tsp of baking powder
1/2 tsp of salt
8 oz of chocolate chips
(optional) add peanut butter chips or butterscotch

Preheat oven to 350 and then spray a glass 13×9 pan with non stick spray or butter/flour and set aside.

In your mixer with the paddle attachment, blend butter and brown sugar. Then add one egg at a time, mixing in between. Add vanilla. Then in 3rds add the flour and blend. Add the remaining ingredients and mix until incorporated. Avoid over mixing. Spoon into the prepared pan, it doesn’t seem like a lot but it will rise quite a bit. Bake for 35-45 minutes or until golden brown. Let rest for about 15 minutes then cut into squares.

— Knead to Cook

Peanut butter baked oatmeal.

March 10, 2012 by Knead to Cook Filed Under: Breakfast, Vegetarian Leave a Comment

Baked oatmeal is like one warm, giant granola bar! It is one of those quintessential recipes that you can make on a whim, mix it up with the ingredients you have on hand and it is a hands down winner!

Ingredients:

2 eggs
1/4 c of oil
1 c of almond milk, low fat or non fat milk
3 c of rolled oats
1 c of peanut or almond butter
1/4 c of brown sugar
1/2 c of applesauce (no sugar)
1.5 tsp of cinnamon
1 tsp of baking powder
1 tsp of vanilla extract
1 ripe banana
1/4 c of toasted, slivered almond (optional)
1 tbl of flaxseed meal (optional)

Directions:

Preheat your oven to 350. Spray your casserole dish (9×9 or so) with non stick spray and set aside.

In your stand mixer with the paddle attachment, mix eggs, milk and oil. Then add the remaining ingredients and mix until blended. Pour into your prepared pan and bake for 30-35 minutes or until firm.

Serve warm and top with milk, sliced fruit, chia etc.

— Knead to Cook

Irish whole wheat soda bread.

March 9, 2012 by Knead to Cook Filed Under: Breads, Vegetarian 5 Comments

Ingredients:

1 2/3 c of unbleached bread flour
1.5 c of whole wheat flour
1 tbl of baking powder
1/4 c of sugar
3/4 stick of butter, room temperature
1 tsp of salt
1 1/4 c of mik (I used non fat)
2 tbl of buttermilk

Directions:

Preheat the oven to 400 and line your baking sheet with parchment paper.

Place all of the ingredients into your stand mixer, with the paddle attachment, and mix until it forms into a “ball” of soft dough. Remove it and place on a floured surface. Shape into a ball and then flatten a bit with the palm of your hand. Score the top (I use a filet knife) in the shape of an X. Dust the top with flour and place on your baking sheet. Bake for 32-34 minutes or until golden brown. Remove and let cool.

— Knead to Cook

Ricotta gnocchi.

March 9, 2012 by Knead to Cook Filed Under: Pasta, Vegetarian 2 Comments

These tender little dumplings are my favorite! In fact, most of my family adores these garlicky little bites. I’ve been using this recipe, a bit of a deviation from my grandmother’s potato gnocchi, for years. These are super easy to make and in no time, you have the most delicious dinner ready to impress! They also freeze beautifully if you double the batch.

Ingredients:

8 oz part skim ricotta cheese
2 eggs, room temperature
1/2 c freshly grated parmesan
2 garlic cloves, grated
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 3/4 -2 c all-purpose flour

In your stand mixer with the paddle attachment on, combine all of the ingredients through the garlic powder. Then you will add 1 3/4 cups of all purpose flour. If the mixture is still too sticky, add the additional 1/4 cup.

Then remove the dough and place on a floured surface. Divide it into 4ths. Take the first ball of dough and work it into a snake shape about 1/2 inch thick. Slice into 1/2 inch pieces. If you have a gnocchi board, run the dough down the board to achieve the gnocchi shape with the groves. If not, roll the dough down the tines of a fork. You will get the hang of it the more you do it.

I place the rolled out gnocchi on a cookie sheet. You can either freeze (then after about an hour bag them to freeze for a longer duration), store in the refrigerator until you’re ready to cook and cook immediately. In a large Dutch oven, fill about 3/4th of the way filled (you should always boil pasta in a large amount of salted water) and gently place the gnocchi in the boiling water. Don’t overcrowd and work in batches. When they float to the top, they are done. See picture below.

Then top with you favorite sauce. Pesto is also wonderful with these 🙂

My sauce recipe can be found here:

https://kneadtocook.com/?p=768

— Knead to Cook

Marinara sauce.

March 9, 2012 by Knead to Cook Filed Under: Sauces, Vegetarian 1 Comment

This is my family’s red sauce. I prefer making it with freshly roasted tomatoes but due to the time of year, I’m relegated to canned tomatoes. I hope you enjoy this sauce as much as we do.

Sauce:

1/2 c olive oil
1 medium onion, diced

1 bell pepper, chopped
6 garlic cloves, chopped
1 tsp sea salt
1 tsp ground black pepper
1 (28 oz) can of Cento’s diced tomatoes
1 (28 oz) can of Cento’s chopped tomatoes
1 can of tomato paste
2 bay leaves
2 pinches of red pepper flakes
2 tsp of Italian Seasoning
1 tsp of Oregano

In a Dutch oven, heat the oil over a medium flame. Once hot, add the onions and stir for about 8 minutes. Add garlic for 30 seconds. Add salt and pepper, both cans of tomatoes, paste, bay leaves, and the remaining seasonings. Turn the flame down as low as it goes, cover and simmer. Stirring occasionally.

— Knead to Cook