Knead to Cook

Food & fitness obsessed girl.

Archives for May 2013

Cookie Butter Chobani Banana Bread.

by Filed Under: Breads, Brunch, Cookies, Quick Bread, Valentine's Day, Vegetarian, Yogurt 4 Comments

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I always have a lot of bananas on hand.  I eat several a day.  But by the time Monday rolls around, I’m feverishly cleaning out my fruits and veggies to prepare for my Farmer’s Market trip tomorrow morning.  While out walking Sam (our dog) I thought COOKIE BUTTER!  Why not?!  Okay so not everything I make is crazy healthy, although this bread isn’t THAT indulgent and has NO sugar in it except for the cookie butter and cookie fragments.

This is a special week, my daughter turns 12 and I wanted to make recipes all week that I know are favorites or creations that she will flip over.  Extra bonus…. my teeny tiny almost 12 year old is finally going through a growth spurt and eating like a champ.  This bread will send her over-the-top, along with the rest of my family.  {my thought process.}

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— Knead to Cook

Pesto egg a la baguette.

by Filed Under: Breads, Breakfast, Brunch, Cheese, Easter, Egg dishes, Holiday Baking Ideas, Party Foods, Vegetarian 8 Comments

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This is such an oldie but goodie recipe and I haven’t made it in about a year.  My family loves it for dinner and then for breakfast the next morning.  I added some leftover kale pistachio pesto (from last week) into the eggs – click here for that recipe and this was over the top.  The pesto adds so much flavor to the eggs it will make them unbelievable good.  Thankfully I made enough for leftovers this morning which made the start of the day seamless (love when that happens).

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— Knead to Cook

Healthy Corn Chowder.

by Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Soups, Vegetarian, Wheat Free 1 Comment

 

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Tuesdays are my farmer’s market day.  I gain inspiration there and when I saw stacks and stacks of Florida corn on the cob… I knew I had to whip up this soup.  Perfect for a rainy afternoon.  Filling after a long swim practice for my girls.  Filled with protein and fiber.  All good!  Plus a nice vegetarian dish that my carnivores would find filling.

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— Knead to Cook

Healthy Chocolate Flax Seed Banana Muffins.

by Filed Under: Breakfast, Desserts, Muffins, Vegetarian 4 Comments

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I’ve been eyeing Daphne Oz’s first cookbook/lifestyle book and my husband surprised me with it last week.  I’m halfway through it and have been enjoying it thoroughly – it isn’t your typical cookbook!  My daughter spied this recipe and I thought I would give it a try, of course, with my own spin.  The end result, a muffin that is super moist and packed with fiber and chocolatey deliciousness without guilt!  Love that.

Ingredients:

1/2 cup of melted organic coconut oil
1/4 cup of light brown sugar
3 overripe bananas
2 tablespoons of applesauce (unsweetened) – I used organic peach/apple
1.5 teaspoons of vanilla extract
1/4 cup of water
2 eggs
1.5 cups of whole wheat flour (I used King Arthur’s)
1/4 cup of cocoa (I used King Arthur’s dark cocoa)
1/3 cup of ground flaxseed meal
1 tablespoon of wheat germ
1.5 teaspoon of baking soda
1/2 teaspoon salt
1/4 cup of dark chocolate chips

Directions:

Preheat your oven to 350 degrees and line your muffin pan or spray it with baking spray.  I used a mini muffin pan.

In your stand mixer with paddle attached, blend the oil and sugar.  Then add bananas, applesauce, vanilla and water and blend until creamy.  Then add your two eggs.  Blend again.

In a dry mixture bowl, whisk flour, cocoa powder, flax, wheat, soda and salt.  Once blended, add to the wet mixture bowl and blend.  Add in the chocolate chips and blend.  Scoop into your prepared muffin pan.  Bake for 12-16 minutes or until a toothpick comes out clean.  Let cool for 5-7 minutes then enjoy.

 

 

— Knead to Cook

Strawberry Honey Lemonade.

by Filed Under: Beverages, Vegetarian, Vitamix 7 Comments

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Spring is upon us and I have warm weather on the brain.  Yesterday I thought I would surprise my girls with a fresh batch of homemade strawberry lemonade and they loved it.  My husband even turned it into cocktails for the evening by adding a shot of vodka and some fresh basil to a glass.  Cheers!  Love when people make a recipe their own!

Ingredients:

2 cups of strawberries, washed/stemmed
1 cup of lemon juice (freshly squeezed)
1/2 cup of honey, I used raw local – use more if you would like it sweeter
5 cups of water
Ice cubes

Directions:

Place the strawberries (first) and honey) into your blender or Vitamix. Blend for 10 seconds or so.  Then add the juice and water.  Blend for another 20 seconds or so.  Run through a strainer to remove the pulp if you wish.  Add ice and serve.

— Knead to Cook

Kale, Spinach & Pistachio Pesto.

by Filed Under: Italian-inspired, No bake/cooking required!, Nuts, Party Foods, Pasta, Sauces, Vegetarian, Vitamix 5 Comments

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Huge, I mean HUGE fans of pesto in my house.  It is also a very easy way to get everyone to eat their veggies without a battle (this is a good thing coming from mom).  Pesto is so good on pasta, eggs, fish, chicken, on pizza crust – the options are endless.  It can be made ahead of time – stored in an airtight container in the fridge for weeks.  Frozen in ice cube trays for months.  A little goes a long way and it’s an economical dinner.  So many reasons to be a fan.

Now traditional pestos, in my humble opinion, tend to be overly oily – which I know olive oil is a heart healthy oil but I’m not a fan of anything greasy/oily.  This recipe is super clean and doesn’t have a ton of oil but just the right amount.

Benefits of kale include:  Low in calories.  High in fiber (helping to keep you regular).  Zero fat.  High in iron.  High in vitamin K which protects against a myriad of cancers.  Anti-inflammatory food.  Supports cardiovascular system by lowering cholesterol.  Vitamin A for vision and beautiful skin.  Vitamin C for supporting your metabolism and adds to hydration.  It has more calcium than milk.  It also helps to detox the body by aiding in liver health. That’s just the kale!  Spinach and pistachios are also huge powerhouses!  I could go on and on…

So back to the recipe.

Ingredients:

2 huge handfuls of kale and spinach (equal parts or not)
1/4 cup of nuts (walnuts, pinenuts, almonds or pistachios work best)
3 cloves of garlic, peeled
Juice from one large lemon
Zest from said lemon
Grated parmesan (about 1/3 cup light and fluffy and not packed down)
1/4 cup of olive oil
Salt and pepper
Red pepper flakes (optional)

Directions:

Into your food processor or Vitamix, add the garlic and process until chopped very finely.  Then add the spinach/kale through grated parm.  Blend well.  Through the opening spout, while the machine is running, add the olive oil.  It should change the texture although it will still be mildly course.

Taste and season accordingly.

If topping pasta, always make your sauce first (pesto) and then the pasta.  Never have pasta wait for the sauce.  Into a large mixing bowl, add about 1/3 cup of pesto and then top with your pasta (and a tablespoon or so of the pasta cooking water).  Toss.  Add additional pesto as needed.  Cover and store in the fridge or freezer as mentioned above.

— Knead to Cook

Orecchiette Sausage with Broccoli Rapini.

by Filed Under: Pasta, Turkey Leave a Comment

 

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I think most kids growing up in an Italian house ate this meal often!  It was and remains one of my favorites.  It’s so easy, perfect for a weeknight dinner, and covers everyone’s loves.  Pasta…  Check!  Meat…  Check!  Vegetables… well maybe not a kid’s love but parents… Check!

Ingredients:

1 package of orecchiette pasta
1.5 lbs of hot or sweet Italian turkey sausage (casing removed)
1 large bunch of broccoli rapini
2 cloves of garlic, minced
1 teaspoon of fennel seeds (optional)
Hot pepper flakes (optional)
Olive oil
Salt and Pepper

Directions:

Bring a large pot of salted water to a boil and cook your pasta according to the package directions BUT 2 minutes prior to the cooking suggestion (let’s say 9 minutes – so at 7 minutes) you will add the washed and trimmed broccoli rapini.  Give a good stir.  Then promptly drain at the suggested time for the pasta (again, let’s say 9 minutes).

In the meantime, drizzle a bit of olive oil into your pan and add the sausage once the pan is hot  (I remove the casings with a filet knife prior to cooking.  Insert the knife superficially and proceed down the link.  Grabbing the casing, you can roll the meat out of it.  Cook until no longer pink.  Add the garlic, fennel seeds, hot pepper flakes, salt and pepper.  Then once the pasta and broccoli is drained, add that to the sausage mixture.  Drizzle some additional olive oil on top and give a good toss.  Adjust seasonings accordingly.  Plate up and serve with some crusty bread and a good glass of wine.  Enjoy!

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— Knead to Cook

Green Oatmeal Smoothie. {that will actually fill you up and energize you}

by Filed Under: Beverages, Breakfast, Fruit, Smoothies, Snacks, Vegetarian, Vitamix 8 Comments

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I love the concept of smoothies and juicing but the fact remains… they never EVER keep me filled more than an hour.  I have a huge appetite.  I’ve recently lost 27 lbs and really keep a watchful eye on what and how I eat.  It has greatly impacted my body.  After recently having a discussion with a dietician friend of mine, she suggested boosting up my green drink with some staying power. Ummmm okay?  I realize not all calories are made the same and I shouldn’t obsess about them.  So I asked her to make some suggestions… well that’s exactly what she did.  She told me to add oats, nuts and avoid milk or juices in it.  Well alrightyyyy then.  I shall give it a try!  And that I did.  The color is green, however not a gorgeous vibrant green, but I have to say that the taste, consistency – everything about it was different.  I actually felt more energized once I downed a glass.  Wait?!  I already have a ton of energy.  This was like hitting the pedal and flooring it!  It’s been one hour post drinking this concoction and I still feel very filled.  Hey, for me, that’s a great thing!

Ingredients:

1 cup of water
1.5 cups of spinach/kale mixture (substitutions:  cucumbers, carrots, beets)
1 cup of gluten free rolled oats
2 cups of chopped fruit (I used watermelon, strawberries, one frozen banana)
1/4 cup of sunflower seeds (almonds, walnuts, pecan – whatever you have on hand)
Add 4 ice cubes

Directions:

Into your Vitamix or blender, add the water first and then all of the subsequent ingredients.  Blend until smooth.  This recipe made about 2.5 large servings.

— Knead to Cook

Vegetable Orzo Salad with a Chobani Basil Dressing.

by Filed Under: Holiday Baking Ideas, Party Foods, Pasta, Sauces, Vegetarian, Vinaigrette, Yogurt 2 Comments

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This was one of those recipes that purely came to mind while I was meandering through the farmer’s market on Tuesday.  The freshness of all of the spring vegetables inspired me.  I was beyond thrilled to find some golden beets, that are incredible if you get a chance to buy or taste them.  And off I went to my kitchen with my bags in tow to create.

I love do to a few meatless recipes for my carnivore family a week.  Just to let them see that they can be sustained without meat and enjoy it.  Everyone loved this dish!  Glad I got a few shots of it before they descended.  Ha ha.  This recipe is very flexible – you can add whatever veggies you have on hand.  Optional ideas:  olives, cherry tomatoes, jalapeños, green beans, edamame… the list goes on and on.

Ingredients:

1 package of whole wheat Orzo pasta
2 softball sized beets (golden or red are fine)
1/2 of an English cucumber, sliced in half and then quartered
3 ears of corn on the cob, kernels removed and cooked on the stovetop to brown and carmelize
4 spring green onions, sliced
1 bunch of asparagus, steamed or pan fried with a tiny bit of olive oil for 4 minutes to make a bit tender
1 large bell pepper (I used red)
1/3 cup of shelled pistachios

Dressing:
1 handfull of fresh basil leaves
2 garlic cloves, peeled
1 cup of Greek yogurt
1 tablespoon of fresh lemon juice
2 tablespoons of olive oil
Salt and Pepper (I used LoSalt with is a low sodium alternative)

Directions:

Start by roasting your beets.  Here is a recipe on how to do this simply.  If you have golden beets, no gloves are required but if they are red, gloves to protect your hands are a must.  Click here for my recipe.  Let them cool and then slice into 1/2 inch rounds and then quarter.

Cook your orzo according to package directions and drain.  Because this dish needs to be refrigerated for a few hours to let the flavors blend, I drizzled some olive oil atop of the pasta and gave it a good stir.  Let it cool.

In a saute pan over medium heat, add a touch of olive oil and the corn kernels.  Let cook without stirring for 4 minutes or so and then give a good stir.  Let them brown up and then remove from the heat and let cool.

Into a large bowl add your vegetables.  Then add the cooled orzo pasta.

To whip up the dressing, simply add all of the ingredients to a food processor or Vitamix and blend until smooth and creamy. Taste and adjust spices accordingly.  Then add to your salad.

Once the dressing is mixed in to the salad, coating everything nicely – cover and refrigerate for at least 1-2 hours.  Before serving, give the salad a good stir to incorporate the dressing again and enjoy.

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— Knead to Cook