Archives for October 2013

Roasted Rosemary vegetables.

October 7, 2013 by Knead to Cook Filed Under: Gluten Free, Side dish, Vegetarian, Wheat Free Leave a Comment

I roast vegetables all the time and wanted to share my recipe. I roast them and pair them up with either protein or over quinoa. Even my biggest carnivores ate this yesterday for dinner with quinoa and loved it. My 75 year old father went back for seconds and had it for lunch today because he loved it so much. It’s nice to do a meatless night or two during the week to give your body a break from meat. I eat this way all the time and personally love it and don’t miss the meat at all.
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— Knead to Cook

Nutty Oat Bran Bread.

October 2, 2013 by Knead to Cook Filed Under: Breads, Nuts Leave a Comment

Yesterday was Worldwide Vegetarian Day and I whipped up a huge batch of seasonal roasted veggies and quinoa for dinner. I wanted to make a loaf of bread to also add some bulk to the meal (along with much needed protein). This recipe was adapted from an old whole wheat bread recipe I have and love. This recipe, like many of mine, is very versatile and can adapt to your favorite add-ins. This is a super easy bread to make, especially if you have never delve into bread making. Take a risk… I promise, you’ll be amazed at how easy it is to make.

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— Knead to Cook

Crock Pot Dijon Angus Beef Stew.

October 1, 2013 by Knead to Cook Filed Under: Beef, Crock Pot, Stews 3 Comments

I realize today is Worldwide Vegetarian Day – and being a vegetarian, I was quite happy to embrace the day with my family (who pledged to not eat meat for the day). It’s a bit humorous that I’m posting a beef recipe on this day but this was the post I had scheduled. I’m consummately a day late and a dollar short!

I’ve been enjoying dijon mustard lately. My friends over at Maille (the best mustard on the planet in my humble opinion) sent me a care package and I’ve been creating some delicious recipes with their mustards. This recipe I whipped up for my family before my husband and I headed out to NYC this weekend. My daughter claimed it’s the best thing she’s ever eaten {insert chuckle as she says this a lot}. I did use a very nice cut of Angus beef that was very lean with most of the fat trimmed at my local butcher. This made quite a bit of stew, perfect for game day or a party or weeknight dinner with leftovers. It is a total fix it and go recipe without a lot of effort. Love that!
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— Knead to Cook