Archives for February 2013

{No cream added} Roasted Tomato Soup.

February 28, 2013 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Soups, Vegetarian, Wheat Free Leave a Comment

I’m on a mission to continue to eat much cleaner and that was revamping my roasted tomato soup (which normally has some cream in it). This is perfect! It was thick and creamy sans the extra fat. I love making this soup in the summer when fresh tomatoes are plentiful but honestly, you can get the worst tomatoes in the winter, like I did, and roast them and you will never know how mealy they were when they started out in your dinner prep.

This recipe has a lot of flexibility so use what you have on hand or what you love!

Ingredients:

3-4 lbs of tomatoes (beefsteak etc.), quartered
2 red bell peppers (whatever color works), sliced into large pieces
1 medium sized onion, sliced into quarters and then peeled apart
10 cloves of garlic, peeled and smashed
Olive oil
Salt
Pepper
1 small 6 ounce can of tomato paste
4 cups of vegetable or chicken broth
Fresh basil for topping (optional)

Directions:

Preheat your oven to 275 degrees. Spray a large broiler pan (something with sides) with olive oil. Then toss all of your tomatoes, peppers, onions and garlic into the pan. Sprinkle generously with salt and pepper. Drizzle olive oil and give it a good toss. Place in the oven for at least 3 hours. Then remove.

On the stove top over medium heat, place your Dutch oven. Drizzle some olive oil in the pan and add the tomato paste. Mix it over the heat until it melts nicely. Then add the vegetables and stock. Bring to a boil and then simmer for 30 minutes. Using a blender or a hand immersion blender, blend until the soup is completely pureed. Top with fresh basil leaves. Enjoy!

— Knead to Cook

Gluten-Free Baked Chobani Fonuts {doughnuts}.

February 27, 2013 by Knead to Cook Filed Under: Breakfast, Gluten Free, Snacks, Valentine's Day, Vitamix, Wheat Free, Yogurt 4 Comments

Fonuts are fake donuts AKA “not fried”, healthy dare I say? I’m not a huge donut fan but these little guys… I’ve eaten 3 today! They are minis after-all, so I don’t have the guilt that I normally would have partaking in such a treat. Gluten-free as well! I didn’t want to use any “junky” ingredients and guess what – they’re pretty good!! My kids came home and downed like 8 of them already.

Ingredients:

1 1/3 cup of almond flour (spooned into your measuring cups – not packed down)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (you can also use pumpkin or apple spice seasoning instead)
3 eggs, room temperature
1/4 cup (heaping) of vanilla Chobani yogurt
2 heaping tablespoons of raw honey (use regular if you don’t have it)
Extra honey, cinnamon, sugar for topping which is optional

Directions:

Preheat your oven to 350 degrees and spray your donut pan with baking spray. Set aside.

You can use a food processor, blender or Vitamix to make the batter creamy and fabulous. Add all of the dry ingredients and blend (if using a food processor – 4-6 pulses). Then add all of the wet ingredients and blend until smooth. Stop and scrape down the sides if necessary. Blend again. This process took about 1 minute or so. Then with a spoon, fill each well with about 1/2 or so of batter. Then bake for 8-10 minutes or until golden.

While baking, I took about two heaping tablespoons of the raw honey (you can also use maple syrup too) and melted it in the microwave until it was watery. I dipped each donut (fonut) into the liquified honey and then sprinkled some cinnamon and sugar on top. This is optional.

Enjoy!

— Knead to Cook

Mango Jalapeño Salsa.

February 26, 2013 by Knead to Cook Filed Under: Appetizers, Chicken, Condiments, Fish, Fruit, Gluten Free, No bake/cooking required!, Party Foods, Pork, Salsas & Guacamole, Side dish, Snacks, Vegetarian, Wheat Free 1 Comment

*Stamped spoon can be found at: http://www.etsy.com/people/pumpernickelandwry

Sometimes you need to lighten up a gray day with some tropical salsa. Today, is a bit gray and going to be rainy… I thought this would be the perfect way to brighten up dinner. I make this salsa early and let the flavors blend in the fridge until dinner. Top over grilled chicken, pork or fish. Or eat it straight up with tortilla chips. Perfect for a party!

Ingredients:

2 mangoes, peeled, pitted and diced
2 green spring onions, sliced
1/2 red bell pepper, diced
1/2 cup of cilantro leaves, roughly chopped
1 jalapeño, seeds removed (or left in if you like the heat), finely diced
1-2 tablespoons of a better quality balsamic vinegar

Directions:

Add all of the ingredients to a mixing bowl. Give a good toss and let the flavors develop for at least 2 hours in the refrigerator. Remove right before serving and add additional balsamic if necessary.

— Knead to Cook

Quinoa Blueberry Chobani Muffins.

February 26, 2013 by Knead to Cook Filed Under: Breakfast, Muffins, Vegetarian, Yogurt Leave a Comment

These muffins are packed with vitamins, protein and are just so healthy but don’t taste it – if you know what I mean. I have been avoiding sweets & treats since I lost 22 lbs and I have to admit, I did eat one of these and I’m so glad I did. They are packed with flavor, texture and I really want to go back for another (trying to restrain myself).

Ingredients:

3/4 cup of cooked quinoa
1/2 cup of light brown sugar
1/2 cup of all-purpose flour (I only use King Arthur)
1/4 cup of whole wheat flour
3/4 cup of almond flour (if you don’t have any replace with AP or whole wheat)
1 teaspoon of baking soda
1/2 teaspoon salt
1/3 cup of melted coconut oil, at room temperature
1/2 cup of Chobani vanilla or plain yogurt
1 teaspoon of vanilla extract
2 eggs, room temperature
1/3 cup of old fashioned oats
2 cups of blueberries (washed and tossed with a bit of AP flour to coat them) – prevents sinking while baking

Directions:

Preheat the oven to 350 degrees. Line your muffin pans with liners or spray with baking spray. Set aside.

In your stand mixer, paddle attached, mix quinoa, brown sugar, flours, salt and soda – blend. In a separate bowl, blend the coconut oil, Chobani, vanilla and eggs. Add the wet ingredients to the dry and blend without over-mixing. Then add the oats and blend. By hand, blend in the blueberries gently.

Fill your muffin cups 3/4 of the way filled and bake for 20-22 minutes or until a toothpick inserted comes out clean. Let cool and enjoy!

— Knead to Cook

Panko Breaded Baked Chicken Tenders.

February 25, 2013 by Knead to Cook Filed Under: Appetizers, Chicken, Party Foods 9 Comments

There’s something about crunchy breaded chicken. I love that I managed to get this super crispy but not by frying – but baking in the oven. This recipe is super adaptable and easy – great for a weeknight meal. Pair it up with your favorite veggies and you are set. Kid approved and parents will love it too. Great idea for a party as well if you cut the chicken into bite-sized pieces.

Ingredients:

Chicken (as much as you need to feed your family) cut into tender size
All-purpose flour (I use King Arthur’s)
Salt
Pepper
Panko bread crumbs
4-6 eggs, whisked

Directions:

Preheat your oven to 375 and line your baking sheet with parchment or a Silpat. Set aside. You are going to place the flour (with some salt and pepper to season), the Panko and the eggs into three separate bowls. Add additional ingredients if you start to run low. Working in this order – dip the chicken tender into the flour first – dredging on both sides a nice coating. The next step, dip the floured chicken into the egg, coating both sides. Then, finally, dip into the Panko, pressing the chicken in firmly to get the Panko to really stick. Gently place on the baking sheet. Repeat until complete. As you run out of flour or Panko, refill as necessary. Bake for 12-14 minutes and then flip each piece gently so you avoid disturbing the crust as much as possible. Bake again for another 12-14 minutes. Remove when golden brown.

As additional options:

Instead of using egg you can smear dijon mustard onto the chicken before the Panko. You can also add grated parmesan (or any other hard cheese) to the Panko as well. If you like spicy, add some cayenne pepper to the flour mixture along with the salt and pepper. Have fun and make it your own.

— Knead to Cook

Classic Hummus.

February 22, 2013 by Knead to Cook Filed Under: Appetizers, Condiments, Dips, Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Snacks, Vitamix, Wheat Free 7 Comments

If you’ve never made hummus, you don’t know what you’re missing. Store bought hummus pales in comparison. This took me about 3 minutes to make. It tastes unbelievably good and can be used as a dip, sandwich spread… whatever! So healthy and even the kids love it! I made it for a party that we’re having tonight to serve with some fresh veggies. Chips, pretzels, crackers… they all work as a delivery vehicle 🙂

Ingredients:

2 15 ounce cans of low sodium chickpeas (One drained and rinsed, one with liquid)
1/4 cup of toasted sesame seeds
1 tablespoon of olive oil
1/4 cup of lemon juice
1/4 cup of water
4 garlic cloves, smashed (skin removed)
1 heaping teaspoon ground cumin
1/2 teaspoon salt

Directions:

Add everything to your Vitamix or blender. If you using a Vitamix, set to Puree and let it run. If using a blender or food processor, blend until smooth and creamy. Remove and store in a container with a lid.

*Recipe loosely adapted from Vitamix cookbook.

— Knead to Cook

Thin Mint Brownies.

February 22, 2013 by Knead to Cook Filed Under: Brownies, Desserts, Vegetarian 1 Comment

It’s that time of year again and the Girl Scout cookies are out! I purchased many boxes as a donation but one to keep for baking purposes. I knew I wanted to create some fun recipes with these cookies and this is the first of many. Tonight we’re hosting some swimmers and coaches for a carb fest before our Championship swim meet tomorrow. I thought everyone would enjoy these after their pasta dinner. They smell like minty heaven sadly, I wish I loved brownies as much as everyone else does!

Ingredients:

3/4 cup of a good quality cocoa powder (unsweetened)
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup of boiling water
2 cups of sugar
2 eggs, room temp.
1/3 cup of vegetable oil
1 1/3 cup of all-purpose flour (I used King Arthur’s)
1 teaspoon vanilla extract
1/2 tsp mint extract
1/4 teaspoon salt
1 sleeve of Girl Scout Thin Mints, roughly chopped

Directions:

Preheat your oven to 350 degrees. Spray your 13×9 glass pan with baking spray and then line it with parchment paper – spray again (over the parchment). Set aside.

In your stand mixer, blend the cocoa, soda, boiling water and 1/3 c of vegetable oil. Mix until blended. Then stir in the sugar, eggs and remaining 1/3 cup vegetable oil. Finally, add the flour, vanilla and salt. Mix until combined only. Avoid over-mixing. Then blend in by hand the crushed up Thin Mints.

Pour into the prepared pan and bake for 35-40 minutes. Remove and let cool completely (for about an hour) and remove by gently pulling up on the parchment paper. Slice and dust with powdered sugar or leave plain.

*Brownie recipe adapted from Food.com.

— Knead to Cook

Peanut Butter Cookie Bars with Chocolate.

February 21, 2013 by Knead to Cook Filed Under: Cookies, Desserts, Vegetarian Leave a Comment

Tomorrow night we’re hosting a Carb Fest for our swimmers and some our of swimming friends that are competing on Saturday in a Championship meet. We thought it would be fun to open our home up and feed the swimmers (and some coaches) in preparation for our big meet. I wanted to make a fun, easy dessert that had peanut butter in it that would also provide some protein along with carbs to follow the pasta dinner that we’re serving. These instantly came to mind and hey they’re kids… they will burn the calories off in an instant!

I’m behaving and not touching these 😉

*Cookie recipe was inspired by Williams Sonoma.
Ingredients:

1/2 cup of melted butter (unsalted)
1/2 cup light brown sugar
1/2 cup of white sugar
1 cup of creamy peanut butter
1 egg, room temperature
1 teaspoon vanilla extract
1 1/3 cup of all purpose flour (I used King Arthur’s)
1 teaspoon ground flax seed meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup of dark or milk chocolate chips

Directions:

In your stand mixer, paddle attached, cream the melted butter, sugars, peanut butter, egg and vanilla together.

In a separate bowl, sift the flour, powder, soda, flax and salt together. Then in thirds, add this mixture to the stand mixture and blend until just incorporated. The dough will be crumbly. Refrigerate for 1 hour.

Preheat your oven to 350 degrees. In a 8×8 or 9×9 glass pan – spray baking spray with flour on the bottom and the sides. Then add a larger piece of wax paper over top fitting into the corners. Spray that with the baking spray as well. Then dump your cookie mixture in the the pan pressing firmly until you have an even level of batter. Bake for 18 minutes or so. Until the dough is firm to the touch and lightly golden. Then remove and pour your chips over the top, spreading them out evenly. Place back in the oven and bake for another 2-4 minutes. Remove and spread the chocolate evenly. You can add additional peanut butter in and swirl it if you like or leave it with a plain chocolate layer.

— Knead to Cook

Birthday Funfetti Chobani Protein Smoothie.

February 19, 2013 by Knead to Cook Filed Under: Desserts, No bake/cooking required!, Smoothies, Snacks, Vegetarian, Vitamix, Yogurt Leave a Comment

Today is my oldest daughter’s 14th birthday! I figured what better way to come home from school than to a funfetti smoothie that’s actually packed with protein (thanks Chobani) and is good for you. After all, we do have swim practice to go to. She gobbled this down, along with my husband and my other daughter. Rave reviews are a good thing 🙂

Ingredients:

2 ripe bananas
1 cup of vanilla almond milk
3 tablespoons of Funfetti cake mix (the powder only)
1 scoop of vanilla whey protein powder
6 ice cubes
1/4 cup of vanilla Chobani yogurt
6 strawberries (fresh or frozen) to give it a fun pink color
Sprinkles (garnish)

Directions:

Into your Vitamix or blender add all of the ingredients. Blend until smooth. Makes 3 smoothies. Top with sprinkles and add a fun straw. Watch it disappear.

— Knead to Cook

Tequila lime braised short ribs.

February 19, 2013 by Knead to Cook Filed Under: Beef, Gluten Free Leave a Comment

I love braising meat for dinner. It is the easiest & most flavorful way of cooking. It pretty much ranks up there with the slow cooker – just by means of your oven. Braising meat consists of browning it first on the stovetop and yielding a nice crust on the exterior. This process adds a wonderful depth of flavor and shouldn’t be rushed. The cooking for several hours in a liquid until the meat is falling off the bone. This process can be done with chicken, beef, lamb, pork… this time we opted for short ribs.

Ingredients:

3-4 lbs of short ribs
1 tablespoon of salt
Cracked black pepper
1 tsp of smoked paprika
Olive oil
Tequilla – 3-4 cups
4 large carrots, diced
1 large onion, diced
2 celery ribs, sliced into 1/2 inch pieces
4 jalapeños, sliced down the center
Fresh thyme, 5 sprigs
8 cilantro sprigs
2 limes, squeezed for the juice (keep the remains and add them to the pot before cooking)
4 cups of beef broth

Directions:

Preheat your oven to 400 degrees.

On the stove top, in a large Dutch oven, heat some olive oil (you will add more as needed while you cook the meat). While the oil is heating, salt and pepper each of your short ribs. Place a few in your pot at a time and work in batches. Avoid over-crowding. Cover and let brown on each side for about 4 minutes. Then remove and place on a plate until this process is completed. Then remove the last ribs and pour in your Tequila to deglaze the pan, scraping up the bits of meat stuck to the bottom of the pan. Then add the remaining ingredients.

Cover and place in your oven and cook for 3-4 hours. Occasionally, checking on the liquid level. Add additional broth if needed. Remove from the oven, leaving the pot covered and let it rest for 15 minutes prior to serving. I served over mashed sweet potatoes.

— Knead to Cook