Knead to Cook

Food & fitness obsessed girl.

Archives for September 2012

Jalapeño yogurt dip.

by Filed Under: Dips, Evolution Power Yoga 40 Days, Gluten Free, Vegetarian, Yogurt 1 Comment

I whipped this dip up for topping my roasted tomato soup that I made for dinner this evening but I can be used for so many other things.  I would definitely make this again for a  party as a dip for chips or veggies.  It would also be fantastic as a sandwich spread or to top a burger or chicken.  Super easy and very flexible recipe.  Protein packed and non-fat… what more could you ask for?!   You adjust the spices to your preference.

Ingredients:

1 cup of Chobani non-fat plain yogurt
1 large jalapeño, finely diced with seeds
1 teaspoon of ground cumin
1/2 teaspoon of garlic powder
Pinch salt
Freshly ground pepper
Zest from half of a lime

Directions:

All all of the ingredients into a bowl, mix well and then cover and refrigerate for at least 2 hours.  Adjust the spices after the dip has time to “rest”.

— Knead to Cook

Almond & Stilton Whole Wheat Braid.

by Filed Under: Breads Leave a Comment

 

This recipe is quite old, I’ve had it myself for about 20 years (unsure of it’s original origin).  I’ve varied the cheeses I’ve used, along with the nuts, and I have to say, this is still one of my favorite combinations.  I used a wonderful new product thanks to King Arthur’s  – white whole wheat and it was perfect!  The texture of the dough was so soft and silky.  There is nothing quite like the smell of freshly baking bread in the kitchen.  I’m in paradise!

Ingredients:

2/3 cup of King Arthur’s Bread flour
2 1/2 cups of King Arthur’s white whole wheat flour
2 teaspoons of salt
1 1/2 teaspoons of yeast
1/2 stick of butter, softened
1 teaspoon of honey
1 1/4 cup of water (room temperature)
5 ounces of Stilton, crumbled (I used mango ginger)
1/2 cup of slivered almonds, walnuts or whatever nut you have on hand

Directions:

In your stand mixer, dough hook attachment, add the flours, salt, yeast, butter and honey.  Blend.  Then slowly add the water (I add it by 1/4 cups).  Blend after each addition of water.  Repeat until all of the water has been used.  Knead the dough for 7 minutes.  If you notice the dough is too sticky, add a tiny bit more of the flour or if it’s too dry, add a tiny bit of water.  The dough recipe is flexible.  Adjust as you need to.  Then form the dough into a nice smooth ball.  Place in an oiled bowl, cover with a towel and set somewhere warm free of drafts allowing it to rise for 1 hour.  I use my microwave for this part.

Remove the dough and add the Stilton and nuts.  Knead the dough with the base of your hand flipping the dough over and kneading.  Repeat until all of the cheese and nuts have been incorporated into the dough.  Then divide the dough into three pieces.  Roll each into a tube shape.  Repeat.  Then attach all of the pieces at the top together and fold under.  Then braid the dough.   Place on a parchment lined cookie sheet and let it rise for another hour.  Cover with the towel.

Preheat your oven to 425 degrees.  Bake for 35-45 minutes or until golden brown.  Let cool completely and then slice and serve.

— Knead to Cook

Fresh Peach Chobani Protein Smoothie.

by Filed Under: Fruit, Smoothies, Vegetarian 3 Comments

Yesterday we went peach & apple picking.  We got the biggest, juiciest peaches and I knew I wanted to make a refreshing after-school smoothie with them.  The girls loved them!  I combined it with my staple, vanilla Chobani, and some protein powder to make this super protein packed for two kids with a lot of energy.  This would also make a great post-workout smoothie to repair your muscles.

Ingredients:

2 very large peaches, pitted with skin intact
1/2 cup of vanilla Chobani yogurt
6 ice cubes
3/4 cup of almond milk
1 scoop of vanilla designer Whey protein powder

Directions:

Combine everything in your blender/Vitamixer and blend until smooth.  Add additional mix if needed.  Pour into cold glasses and serve.

— Knead to Cook

Baked Apple Chips.

by Filed Under: Fruit, Snacks, Vegetarian 10 Comments

Today is September 3rd.  Summer weather is still lingering but the hopes for the crisp fall air are palpable.  I, myself, cannot wait for the chill in the air, cozy sweaters, jeans and the leaves to dazzle me with their vibrance.  School, for us, starts tomorrow.  The smells of freshly sharpened pencils and the excitement are abound!  Today, we chose to pick apples… my favorites tart green & Honeycrisps.

Once we got home, I promptly pulled out my mandoline and started slicing.  Apple chips were on the brain and the perfect snack to pack in lunches tomorrow.  These are super easy, extraordinarily sweet and tart and promise to bring a smile to your face.

You can customize these how you want them.  I made three versions.  One plain, one with cinnamon and sugar and one with a powdery rub.

Ingredients:

4 apples (I used tart green granny smith type apples), washed and sliced 1/8 of an inch thick – remove seeds
Lemon juice

Rub – 2 teaspoons of ground cinnamon, 1 teaspoon of sugar and 1/2 teaspoon of ground nutmeg.

Cinnamon and sugar combination – I used a prepared container of cinnamon and sugar blend.

Directions:

Preheat the oven to 215 degrees.  Line 3-4 cookie sheets with parchment paper.  Drizzle the lemon juice over the top of all of the slices.  This prevents discoloring.

Then if you’re opting to do plain – place the slices in a single layer on your baking sheet.

If you’re topping with cinnamon and sugar – place on the cookie sheet and sprinkle with the mixture.

If you’re using the rub – place the cinnamon, nutmeg and sugar in a shallow bowl.  Mix.  Then place the apple slices in the mixture, dust off and place on the cookie sheet.

Bake for 1 hour and 30 minutes or until crisp.  Keep a watchful eye after the one hour mark.  The edges will curl a bit and they will feel crispy or just about there.  Remove and let cool.  Store in a tupperware container for 2-3 days.

 

— Knead to Cook

Truffle, Rosemary & Sea Salt Baked Purple Potato Chips.

by Filed Under: Potatoes, Snacks, Vegetarian Leave a Comment

I am fascinated with purple potatoes.  I just love the color!  Vibrant and so unique.  And with the mantra – Eat the rainbow! – well, this is a no-brainer!  Baking these with just a touch of olive & truffle oil will sway any chip aficionado over to the world of lower fat, super tasty, baked potato chips.  I made a huge batch for my daughters to take to school in their lunch – so much better than pre-packed chips. And a funky purple potato to put a smile on their face… all the better!

Ingredients:

2 lbs of purple potatoes, washed and sliced 1/8 of an inch on a mandoline slicer or a knife
1/4 cup of good olive oil
1 tablespoon of truffle oil
Sea Salt
3 tablespoons of chopped fresh Rosemary

Directions:

Preheat your oven to 425 degrees.  In a mixing bowl, combine the olive oil, truffle oil, sea salt and Rosemary.  Brush a thin layer of the oil mixture onto 2 cookie sheets.  Set aside.

Once your potatoes are sliced (soak them in a bowl of water for about 15 minutes).  Drain, rinse and then lay one layer of potatoes out on your cookie sheet.  Avoid overlapping.  Then brush each one with a bit of the oil mixture.  Sprinkle with salt and bake. Now the timing varies.  I start out with about 15 minutes on my timer.  I peek in on them and remove the chips that are getting tan and crispy.  Return the cookie sheet back in to bake for an additional 5-8 minutes.  I continue the process until all are cooked perfectly.  Some cook faster than others.


I place on a paper towel to drain/cool.  Then store in a tupperware container (if any are leftover).  Good for about 2-3 days.

— Knead to Cook