Food & fitness obsessed girl.
Congratulations to Heather Patterson Solava!!!!!!!!!! You are the winner of this awesome Wilbur Chocolate treats 🙂 Please email me at robin@kneadtocook.com with your mailing information so I can get this right out to you. I ask that the winner email me within 48 hours or a new winner will be chosen.
If you didn’t win, remember tomorrow’s a new day and a new giveaway!!
— Knead to Cook
Today is our first Saturday without a swim meet in quite some time so I thought I would make it a special breakfast for my girls. My husband and dad are off for the morning looking at properties and to a gun auction so it looks like a girly type morning. I took my second loaf of Challah that I froze last week out and decided to create something yummy for them! Nutella + Challah… yep! Can’t go wrong there.
Ingredients:
Challah Bread loaf (or whatever thick bread you have i.e. Italian)
Nutella
4 eggs
1 tbl of water or milk
1 tsp of cinnamon
Butter for the pan or nonstick spray
Optional – toasted slivered almond for topping
Powdered sugar for dusting the final product
Directions:
Cut the Challah into 1/2 inch slices and set aside.
Crack your eggs into a bowl and add the water or milk and whisk. Then add the cinnamon. Pour that into a baking dish that is flat so that you can easily dip the bread into it to coat. Set aside.
Then you’re basically going to make sandwiches. Spread the Nutella on one side of the bread and top it with another piece of Challah. Then repeat. Take that sandwich and dip it into your egg mixture to coat both side. I do let it sit in the mixture for about 30 seconds on each side.
Get your skillet ready over a low-medium flame with a pat of butter or spray warming up. Once hot and the butter is melted, add your French toast sandwich. I normally top one side with slivered almonds but this is optional. Cook until golden brown on both sides and dust with powdered sugar. Serve and enjoy!
— Knead to Cook
Congratulations to Sheri Burns!!!! You won tonight’s giveaway. Please email me (robin@kneadtocook.com) with your mailing address and I will get your lovely nesting storage bowls right out to you! Please respond within 48 hours or a new winner will be chosen.
Stay tuned tomorrow for the Wilbur Chocolate giveaway 🙂
— Knead to Cook
In our house, Friday night is pizza night – especially during Lent. Tonight was certainly no different. Here’s one of my pizza crust recipes that I love.
Ingredients:
1 c whole wheat flour (I use King Arthurs)
1.5 c all purpose unbleached flour (King Arthur)
2 and 1/4 tsp of yeast
1/2 tsp of sugar
1/2 teaspoon salt
1 cup warm water
1 tablespoon olive oil
Cornmeal, for sprinkling
Directions:
Mix the sugar into the warm water. Stir to dissolve. Then sprinkle the yeast on top and let sit until foamy, about 10 minutes. Pour into your mixer bowl. Then add flours, salt and olive oil. Combine. Knead the dough (with your mixer attach the dough hook) for 8 minutes. Then place the dough in a bowl that has been sprayed with a nonstick olive oil spray. Let rise for one hour.
Punch down. Then divide the dough in half. Turn out onto a flour surface and roll until you achieve the desired thickness. This crust is great rolled out really thin. I then prick the dough with a fork all over the surface. Brush olive oil on top and sprinkle with your favorite pizza herbs (I use a mix of Italian seasonings). Bake for about 5-7 minutes or until lightly golden. Remove and top with sauce and your favorite toppings. Sprinkle the cornmeal onto your peel before you place in the oven for easy sliding.
Please note: I preheated my oven at 425 degrees for one hour with my pizza stone. I pre-bake the crust for 5-7 minutes. I then bake the topped pizza for an additional 8-10 or until the cheese is perfectly melted. Keep an eye on it, of course so it you get the desired crunchiness that you prefer.
— Knead to Cook
Here’s another great example of eating the rainbow! And, thankfully, another way of sneaking veggies into your kids 🙂 Made just like a classic pesto, this versatile recipe is one of my favorites and is so vitamin-packed – you won’t feel guilty eating it.
Ingredients:
12 oz Cascadian Farm Organic Peas
3 garlic cloves, peeled
1/4 c of grated Parmesan
Salt and pepper to taste
Olive oil (about 1/4 cup)
Crackers or toasted baguette slices
10 cherry tomatoes, halved
In your food processor: Blend peas, garlic, parm, salt and pepper. Then drizzle olive oil into the mixture. Add enough until you have a thick but softer consistency (see photo). Spread on your crackers or bread and top with cherry tomatoes.
— Knead to Cook
With lots of taco leftovers from last night & chicken for tonight’s dinner… I thought why not! I was really in a soup kind of mood with it raining cats and dogs all day long (not complaining it could be snow). I threw it all together and it worked quite nicely.
Ingredients:
1.5 chicken (I did have it marinating in an Adobo sauce but you can plain chicken)
42 oz of chicken stock or broth
3 ribs of celery, sliced into pieces
1 medium onion, diced
1 red pepper, chopped
1 can of black beans, washed and drained
2 large garlic cloves, minced
3 tomatoes, diced
1 jalapeño, minced
2 tbl cumin
1 tsp of chili powder
Salt and pepper to taste
In a large Dutch Oven, I add the broth and chicken. Over medium heat, cook this for about 45 minutes. Once the chicken is fully cooked, remove and shred with two forks. I also run a strainer through the broth to collect any residue that the chicken marinade may have left behind. Add the meat back to the liquid. Then add all of the other ingredients. Cover and turn the flame down to low. Adjust the seasonings per your taste. I cook this for several hours (3-5) and serve. I garnish with guacamole, sliced avocados, jalapeños, pepper jack cheese or whatever my crew wishes to have on it 🙂
— Knead to Cook
Okay seriously… dark chocolate and tart cherries – how can you go wrong? I thought it would be fun to create a dessert bread for my girls. I was right – they love it! Perfect to slice and eat or top with Nutella or peanut butter.
Ingredients:
4 c of bread flour, plus extra for dusting
2 tsp of salt
2 tbl of olive oil
1.5 tbl yeast
1/2 c of warm water (use only enough to achieve a nice dough consistency)
4 oz of canned tart cherries (drained)
5 oz of dark chocolate chips
Directions:
In a large bowl combine flour, salt, olive oil and the yeast. Then slowly pour in the warm water. You will only use as much as you need to make the dough pliable. Then on a floured surface, take the dough and knead it for about 8 minutes. Cover and let rest for one hour.
You can divide the dough into two balls or for a larger loaf, use one. Incorporate the cherries and then the chocolate into the dough. The dough will become quite messy due to the juiciness of the cherries. Add enough flour to make the dough pliable. Press the dough down into more of a disk shape (about 2 inches thick). Let rest for 45 minutes.
Preheat the oven to 400. Before placing the bread on a cookie sheet, score the bread with diagonal lines (using a filet knife). Bake for 25-35 minutes or until nicely browned.
— Knead to Cook