Knead to Cook

Food & fitness obsessed girl.

Archives for July 2012

Slow Cooker Pork Carnitas.

by Filed Under: Crock Pot, Mexican, Pork 2 Comments

The one and ONLY reason I’m not a vegetarian is because I adore (okay LOVE pork).  I love it even more when I can toss it in my slow cooker and have to do pretty much nothing for a fab dinner.  Tonight my love and I met again and it was oh-so-good!

Ingredients:

1 -3 lb pork shoulder
1 -32 ounce Pacific organic chicken broth
3 tablespoons of ground cumin
2 teaspoon garlic powder
1 teaspoon garlic salt
2 teaspoon onion powder
1 teaspoon cayenne pepper
2 teaspoons ground coriander
Salt and pepper

Directions:

Into your slow cooker, place the pork shoulder and broth.  Cook on low for 4-6 hours.  Remove the meat about 15 minutes prior to serving and place on a platter.  Strain the fat from the broth and discard.  With two forks proceed to shred the meat.    Season the meat with all of the seasonings.  Let this sit for about 4-5 minutes and then return the meat to the crock pot with the broth.  Keep hot until ready to serve.  Serve with flour or wheat tortilla shells.  Top with your favorite taco toppings.  Enjoy!

— Knead to Cook

Hershey Chocolate Peanut Butter Smoothie.

by Filed Under: Beverages, Breakfast, Smoothies 4 Comments

 

 

Okay even a chocolate peanut butter smoothie can be healthy, well relatively healthy.  I thought I would surprise my hard working swimmers with a sweet treat this morning for breakfast.  This will give them all the protein & energy they need to get through a rigorous swim practice this morning all while tasting like a wonderful sweet treat.

Ingredients:

3 cups of chocolate almond milk (very cold)
1/4 cup of a nut butter (whatever you have on hand)
1/2 Hershey bar frozen (c’mon I couldn’t resist)
1 scoop chocolate protein powder
1 tsp of cocoa powder
1/3 cup of Chobani vanilla yogurt
1 ripe banana
1/2 cup of frozen low fat vanilla yogurt
2 tablespoons of flaxseed meal (ground)
1 teaspoon of chia seeds

Directions:

Add everything to your blender and let it run on high or the smoothie setting.  If it’s too thick, add additional milk.  Too thin?  Add another banana or some extra frozen yogurt.

Serve and enjoy!

— Knead to Cook

Healthy Zucchini Bread.

by Filed Under: Breakfast, Quick Bread, Vegetarian 8 Comments

 

 

Fresh zucchini from the farmer’s market this morning.  My family loves zucchini bread and I made this a bit healthier using applesauce, flaxseed and wheat bran to the batter.  It’s a hit… and hubby will be happy because there’s no chocolate in this recipe.

Ingredients:

3 cups of shredded zucchini
1 cup of unsweetened applesauce
1/2 cup of canola oil
3 eggs
3 teaspoons of vanilla extract
1 cup of sugar
1.5 cups of whole wheat flour
1.5 cups of all-purpose flour
1 tablespoon of flaxseed meal
1 tablespoon of wheat germ
3 teaspoons of ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1 ripe banana
1 teaspoon salt
3/4 cup of chopped walnuts

Directions:

Preheat the oven to 350 degrees.

Spray your loaf pans or muffins pans with non stick baking spray.  Set aside.

In your stand mixer with the paddle attached, blend zucchini, applesauce, oil, eggs, vanilla and sugar.  Then blend the remaining ingredients adding the nuts last and stirring those by hand.  Spoon the batter into your prepared pans and bake.  Loaf – bake for 50-55 minutes or until a toothpick inserted comes out clean.  Muffins bake for approximately 20-24 minutes.

— Knead to Cook

Vodka cream sauce.

by Filed Under: Pasta, Sauces, Vegetarian Leave a Comment

Spent the entire afternoon at the pool catching up with an old friend.  The kids hung out with friends.  It was the perfect summer day.  Then I had to snap back to reality when I got home & make dinner.  Following the meatless Monday protocol, we had whole wheat pasta with a vodka cream sauce.  It was heavenly.

Ingredients:

1 yellow onion, diced
4 garlic cloves, minced
Red pepper flakes
1 tablespoon Italian Seasonings
Salt and pepper
28 ounce can of crushed tomatoes (I used Cento)
1/2 cup of vodka
1/4 cup of heavy cream
Basil

Directions:

In a large skillet over medium heat, add a splash of olive oil and your onions.  Cook until translucent.  Add the garlic, red pepper flakes, Italian seasonings and salt/pepper.  Cook for 30 seconds.  Then add the crushed tomatoes and simmer for 20 minutes.  Taste and adjust the seasonings.  Then add the vodka and let that cook for 5 minutes.  Finally, add the heavy cream and stir.  Cook that for an additional 5 minutes.  Remove from heat.  Add some fresh basil.  Serve over your favorite pasta.

— Knead to Cook

Chocolate Basil Chobani Zucchini Bread.

by Filed Under: Desserts, Quick Bread, Snacks, Vegetarian Leave a Comment

 

 

Chocolate pairs so beautifully with basil and with four very prolific basil plants… I thought I would create a fun new recipe.  Yesterday as I was leaving swim practice, a lovely mom handed me two very large zucchinis from her garden.  I stuffed most of them yesterday but had some remaining.  Just enough for this wonderfully decadent bread.

Ingredients:

1/2 cup of all purpose flour
1/4 cup (heaping) of good quality cocoa powder
1/4 teaspoon of ground cinnamon
1/4 tsp salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup of light brown sugar
1 cup of grated zucchini
1 large egg
1/4 cup of canola oil
1/4 cup of vanilla Chobani Greek yogurt
1/2 cup of packed fresh basil, chopped (about a handful of leaves)
1/2 cup of dark chocolate chips

Directions:

Preheat your oven to 350 degrees.  Spray your loaf pan with a non stick baking spray.

Sift the first 6 ingredients (dry) into your mixing bowl.  Then add the brown sugar.  Whisk to combine.  Set aside.  In your stand mixer, with the paddle attached, blend the egg, oil, yogurt and basil together.  Then gently add the dry mixture to the wet.  Mix to combine.  Then add the chocolate chips by hand.

Pour into your prepared pan and bake for 50-55 minutes or until a toothpick inserted comes out clean.  Remove from the oven and let cool.  Transfer to a platter and dust with powdered sugar.  Slice and enjoy!

— Knead to Cook

Challah French Toast.

by Filed Under: Breakfast, Valentine's Day, Vegetarian 6 Comments

Ingredients:

1/2 cup of milk
1/2 cup of heavy cream
3 large eggs
2 tablespoons of honey
1 teaspoon of vanilla extract
Pinch of salt

Directions:

Whisk all of the ingredients together in a bowl and set aside.  Slice the Challah (either homemade or purchased) into 1.5 inch slices.  Dredge each slice, on both sides, into the egg mixture.  Let it soak in for about 20 seconds on each side.   In the meantime, get a large sauté pan warmed up with a pat of butter.  Once melted, add the slices of Challah.  Cook on each side until golden brown.  Serve & enjoy!!

— Knead to Cook

Fresh tomato & pepper pasta salad with lime jalapeño vinaigrette.

by Filed Under: No bake/cooking required!, Pasta, Vegetarian Leave a Comment

I’m starting to think vegetarianism in the summer is really my thing.  I have no stomach for heavier meals and with the thermostat creeping close to 100 degrees ~ this dinner was perfection!

Ingredients:

1/4 cup of freshly squeezed lime juice
3 tablespoon of olive oil
2 tsp of ground cumin
Pinch of salt and pepper
1/4 cup of cilantro leaves
1 half jalapeño, chopped
1-2 cups of chopped cherry tomatoes
2 large green, yellow, orange or red peppers – chopped
3 corn on the cob corn kernels, cut from the cob
10 ounces or so of pasta, cooked

Directions:

Combine the first six ingredients and combine in a blender or with your hand immersion blender.   Adjust the flavors according to your taste.  Season and set aside.

Add your cooked, cooled pasta to a large bowl and add your tomatoes, chopped peppers and corn kernels.  Add the dressing and toss.  Serve at room temperature or chilled.

— Knead to Cook

Lemon Rosemary Cookies.

by Filed Under: Cookies 8 Comments

These are a distinctive cookie that would be perfect for a dinner or cocktail party.  They are, without a doubt, the creamiest, melt-in-your-mouth cookie that you won’t soon forget.

Ingredients:

1 stick, 4 oz. butter, at room temperature
1/4 cup of sugar
2 teaspoons of chopped up fresh rosemary leaves
1 teaspoon of lemon zest
2 egg yolks
1 teaspoon vanilla extract
1 cup of all-purpose flour
1/3 cup of ground corn meal
1 1/2 teaspoon of baking powder
1/4 teaspoon of salt
Turbinado sugar for topping the cookies

Directions:

Cream the butter and sugar together.  Then add the chopped rosemary and lemon zest.  Beat in the egg yolks and vanilla extract.

In a separate bowl, whisk flour, corn meal, powder and salt.  Slowly add this to the butter mixture.  Blend without over-mixing.  Lay a large piece of plastic wrap out and place the dough in the center.  Roll up and form into a log.  Refrigerate for one hour, then place in the freezer for 15 additional minutes.

Preheat the oven to 325 degrees.  Spray your cookie sheet with a non stick spray.  Slice the cookies into 1 inch slices (mine are a bit thicker b/c I prefer them that way) and place on the cookie sheet.  Gently drop the Turbinado sugar on top of each cookie and gently press the sugar crystals into the top of each cookie.  Bake for 15 minutes.   Remove and let cool.  Serve and enjoy!

 

— Knead to Cook

Pineapple smoothie.

by Filed Under: Beverages, Evolution Power Yoga 40 Days, Ice cream, Smoothies, Vegetarian, Yogurt Leave a Comment

Oh the heat of summer has certainly arrived.  Nearing 100 degrees today & tomorrow have prompted me to make a cool & refreshing beverage that we can enjoy. Pineapple, Chobani… it’s all so good!

Ingredients:

1 pineapple, skin & core removed, chopped into large pieces
1/2 cup of Chobani vanilla yogurt
3/4 cup of almond milk
6 ice cubes
1 tablespoon flax seed meal
1/2 cup of vanilla frozen yogurt

Directions:

Add all of the ingredients to your blender and blend until blended completely.  Pour into glasses and enjoy!

— Knead to Cook

Bill’s homemade cereal.

by Filed Under: Beverages, Brunch, Evolution Power Yoga 40 Days, No bake/cooking required!, Nuts, Vegan, Vegetarian 4 Comments

My husband, Bill, has been making this cereal for about 10 years.  Within that timeframe, he has pursued a very focused healthy lifestyle.  Working out 6 days a week, lifting, running and eating very clean.  He slimmed down, losing about 15 lbs and dropped his cholesterol.  Now I could never insinuate or claim that this cereal will lower your cholesterol because I cannot substantiate the claim with medical studies or trials but in our house… we have all lowered our levels and have seen the benefits.  Now, with all of the fiber you need to be well aware… this is also quite good for your colon health.

Ingredients:

3 cups of wheat bran
2 cups of rolled oats
1 cup of oat bran
3/4 cup of wheat germ
3/4 cup of flax seed meal
1/2 cup of sliced or slivered almonds
1/2 cup of chopped pecans or almonds
1 cup of dried tart cherries (or raisins)
1/2 cup of apricots, chopped
1 cup of dried blueberries
1 scoop of protein powder or Arbonne essentials Vanilla Protein Shake Mix (3 packages of 1.48 ozs)

Directions:

Mix all ingredients in a bowl and then store in a gallon ziploc baggie or tupperware container.  You can keep in your pantry or in your refrigerator (although not necessary).  Serve with milk or atop of your yogurt.

— Knead to Cook