Oh how I love Meatless Mondays… This recipe is just fun to me. I get to use up whats in my vegetable bin before my trip to the Farmer’s Market tomorrow. Tonight I used fun Italian pasta I purchased in NYC. I topped with with vegetables I sautéed in garlic and olive oil. I used green beans, red peppers & zucchini slices. Top the pasta with the veggies and then garnish with pea shoots. I also added sesame seeds and freshly ground pepper. Easy and oh so good! And you won’t feel guilty after eating this dinner Bon Appetit.
1.5 c whole wheat flour (I use King Arthur)
1 2/3 c bread flour ( I use King Arthur)
1 tbl salt
3 tbl fast acting yeast
1.25 c water (you may need to add a tsp or more if the dough is too dry)
6 oz sunflower seeds
In a mixer bowl with the dough hook, place the flours, salt, yeast and water. If you need to add some water add a tiny bit at a time. Knead for 5 minutes. Cover and let rest for one hour.
After 1 hour, add the seeds to the dough. Then roll into a ball. Press the dough flat down (more like a disk). Then take a filet knife and cut vertical slices into the dough and sprinkle with extra seeds on the top. Cover and let rise for one more hour. Preheat your oven to 425 degrees. After the hour, place the bread on a cookie sheet and bake for 30 minutes and then place on a rack to cool.
Okay this breakfast does take a bit of time but it is soooooo worth it! It is the perfect Sunday morning breakfast for your family or a great brunch idea as well.
1/2 c of milk (low fat)
1 loaf of freshly baked Challah (but you can use store bought Challah or Italian bread)
14 cut strawberries
3/4 c of slivered almonds
1 block of low fat cream cheese, at room temperature
Cinnamon and powdered sugar
Butter for cooking in the skillet
Okay, 2nd step… wash your strawberries and slice them.
Next you will macerate the strawberries. That means topping them with sugar to soften them and have them release their juices. It also makes them easier to digest. Then set them aside.
Step 3: Slice your bread. The bread needs to be sliced in 1.5-2 inch slices because we’re going to stuff it. Then you will take a filet knife and cut a pocket into each slice of bread.
Set that aside.
Step 4: Make the egg batter for the French toast. Crack all of your eggs into a bowl and whisk in the milk and cinnamon. The cinnamon amount varies per your taste. I used 1 tsp. Once combined, pour it into a square baking dish. And set that aside.
Step 5: Make the filling. Take your room temperature block of cream cheese and add it to your mixer bowl. With the paddle attachment, mix for about 1 minute. Then by hand mix in your macerated strawberries.
Step 6: Stuff your bread! Take a teaspoon and stuff the filling, as much as you can, into the pocket of the bread that you cut earlier.
Step 7: Egg wash! Time to place the stuffed bread into the egg bath. Let sit in the mixture for about 40 seconds then flip to the other side.
If you wish, top with almonds on one side.
Then get ready to cook! In your large skillet over a medium flame, heat a pat of butter. Once melted, add your French toast. Cook on each side for about 2-3 minutes.
Step 7: Eat!!!!
I would become a vegetarian if it wasn’t for my love of the pig! Ha ha. I love this pork recipe to death! It is unbelievably easy and so tasty.
Here we go. Buy a pork shoulder (2-3 lbs or so) and place it in your crock pot, set on low, and add one bottle (individual sized) of root beer soda. Yes, that’s it! It actually acts as a tenderizer. And cook it all day (6-8 hours). Take it out prior to serving, drain the drippings, and place it on a platter. Take two forks and shred it. Then it’s time for seasoning. We love cumin in my house! I use a lot of it in this recipe. I normally use about 2-3 capfuls (of the seasoning container), along with garlic powder, a touch of cayenne, salt and pepper. You should add what you like and how much you prefer. I then ladle some of the drippings back on the meat and then serve on a bun.
Hubby roasted some purple fingerling potatoes with some beautiful cauliflower too. Cut into bite-sized pieces. Drizzle with some olive oil, Rosemary, salt and pepper. Bake at 375 degrees for about 25-35 minutes or until fork tender. Enjoy!
I cannot begin to sincerely say thank you to each of you who follow my posts & recipes each day. When I started this blog back in the fall, I honestly thought my close friends & family would be the only followers. I’m so thankful to see how much it’s grown. I love your comments (well, except from those two crazy lunatics on Friday – , posts and questions. I have enjoyed each and every one of you!
So as Knead to Cook approaches a new milestone, I thought it would be super fun to do a 3 day giveaway with 3 presents. So here’s how this is going to run.
Hoping that Knead to Cook’s Facebook page reaches 2000 friends by Friday, March 2nd, 2012 – random.org will select ONE friend that is a fan of Knead to Cook on Facebook to win:
This is a set of 3 melamine bowls with lids. They are dishwasher safe on the top rack. Super cute, colorful plaid pattern that just makes you I purchased these from my dear friend of mine with the cutest store. Her website is www.shopprettygifts.com. She has the best gift ideas.
And Saturday, March 3rd, 2012 random.org will select ONE friend of Knead to Cook’s Facebook page to win:
Okay I HAD to do a present from my beloved Wilbur Chocolate. So this present includes:
1-12 oz bag of Wilbur Semi Sweet Chocolate Cookie Drops
1- 16 oz bag of Wilbur Milk and Semi Sweet Chocolate Buds Mixed
1- 1.4 oz Wilbur’s Cocoa Breeze Blended with Wilbur’s Cocoa Premium Coffee
1- 14 oz bag of Wilbur Dutch Processed Cocoa Powder (can be used for making hot chocolate or baking)
One Wilbur Chocolate gift bag
And finally, on Sunday, March 4th, random.org will select ONE friend that likes Knead to Cook’s Facebook page to win:
A $50 e-gift certificate to use at www.igourmet.com. They have the most unbelievably decadent desserts, fabulous meats, incredible cheeses from all over the world. This is one of my favorite websites to buy cheeses, crackers, chocolate & pretty much anything else that we need! I ❤ igourmet! This gift certificate expires: 4/30/2012.
So again, if Knead to Cook’s Facebook page hits 2000 friends by Friday, March 2nd, 2012 – Random.org will select a fan from Knead to Cook’s Facebook page and that (ONE) winner will receive the gift selected on that specific day. Questions, please ask!
1 c plus 2 tbl granulated sugar
1 tbl cornstarch
1/8 tsp kosher salt
The juice from 5 Meyer lemons
3 large eggs
2 tbl I can’t believe it’s not butter
2 tsp grated lemon zest
Combine the sugar, cornstarch and salt in a heavy duty saucepan. Over a medium heat, whisk in the lemon juice and eggs. Bring to a boil – continuing over medium heat. Reduce the heat to low and continue to whisk for 1 additional minute. Remove from heat and add the butter and lemon zest. Pour into a glass container with a lid or tupperware container and refrigerate for at least 8 hours before serving. Store in refrigerator.
Okay I admit it… I cannot keep up with these National food days! I just found out tomorrow is National Tortilla Day. Oh well… finally I’m a day early for something
This recipe is very forgiving and super easy. It was our last night of swim practice for my youngest, my oldest was babysitting, hubby was running late so I prepared this and everyone built their meal when they got home. If this sounds familiar, then this is the recipe for you!
First, I started out by making the guac. Toss the following into a bowl:
1 red bell pepper, chopped
1/2 jalapeño, finely diced
1 can of low sodium black beans, drained and rinsed
1/4 c of chopped cilantro
1/3 c of corn kernels
3-4 avocados, pitted and chopped
2 tbl of fresh lime juice
2 tsp of ground cumin
Salt and pepper to taste
Mix well and set aside.
Preheat your oven to 350. Spray your cookie sheet with olive oil and place two whole wheat tortillas on it. Bake for 10-12 minutes or until toasted. Remove and place on a plate. This is the base layer for your dinner.
Grill your chicken either on a gas or coal grill or on your stove top. Slice into bite-sized pieces. Top each tortilla on your plate with several pieces of chicken. Then top with the guac. Serve and enjoy!
This cake is UNBELIEVABLY delicious. I bought many boxes of Meyer lemons yesterday, because I admittedly love them so, and I thought I better get my creative juices (no pun intended) flowing to use them up. I’m so happy with how fabulous this turned out. I hope you give it a try
1 c of cake flour (I used King Arthur’s)
1/3 c of almond flour* (see below how to make your own)
1/2 tsp of baking powder
1/2 tsp of baking soda
1/8 tsp of table salt
1.5 sticks of I can’t believe it’s not butter (or regular butter)
1 c of sugar
2 eggs, @ room temperature
2 tbl of Meyer Lemon juice, freshly squeezed
Zest from those two lemons
1 tsp of vanilla extract
2/3 c of plain Chobani yogurt
Powdered sugar, for dusting
*To make the almond flour: Simply grind up 1/3 c of raw almonds (with or without skins) in your blender. A food processor will work but the blender yields a more delicate flour texture. Process on high until a fine powder is achieved.
Preheat your oven to 350 degrees.
I used a springform pan but you can use any round cake pan. Spray with baking spray w/flour or butter/flour your pan and set aside.
Combine all of your dry ingredients and whisk. Set aside.
In your mixer with the paddle attachment, cream the butter and sugar together. This will take several minutes to yield a fluffy combination. Add eggs, one at a time, until incorporated. Then add the juice, zest and vanilla. Mix until incorporated. Then in 3rds add the dry mixture. Add, mix and then repeat. Add the Chobani and mix until just combined. Avoid over mixing. Pour into your prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cool completely. Dust with powdered sugar and enjoy!
Today is National Banana Bread day. Who would’ve known?! I had some overly ripe bananas and thought why not! These adorable little muffins make the perfect after-school snack or breakfast on the go. It is a hands down favorite in our house.
3/4 c of sugar
1/2 c of I Can’t Believe It’s Not Butter (or use regular butter)
2 eggs, @ room temperature
1 c unbleached all purpose flour
1 c of whole wheat flour
1/2 tsp of salt
1 tsp of baking soda
2-3 ripe bananas
1 tsp of vanilla extract
1/2 c of plain or vanilla flavored Chobani
Optional – 1 c of chocolate chips or 1/2 c of diced walnuts
Cream together the sugar and butter. Beat in one egg at a time. In a separate bowl, combine flours, salt and baking soda. Then mix into the wet ingredients. Add bananas, vanilla and Chobani. Mix to combine. Then if you’re using chocolate chip or nuts, add them by hand.
If you using liners, add them to your muffin tins or spray with non-stick spray. Pour the batter 3/4 of the way full. Bake for 18-22 minutes or until a tooth pick inserted comes out clean.