Knead to Cook

Food & fitness obsessed girl.

Roasted red pepper balsamic vinaigrette.

by Filed Under: Condiments, Gluten Free, Italian-inspired, No bake/cooking required!, Salads, Vegetarian, Vinaigrette, Vitamix, Wheat Free 11 Comments

 

IMG_2409

I have always loved making my own vinaigrettes.  I use them for topping salads, veggies, meats – whatever!  This one is a favorite as my family really loves the flavor of smoked paprika.  This dressing has a dark, earthy flavor – which pairs up beautifully with greens or mixed vegetables.  I prepared a mixed green bean salad and topped it with this dressing last night for dinner.  It was so good.  In fact… everyone kept dipping veggies into the dressing despite my efforts to photograph it for this post.

[Read more…]

— Knead to Cook

Roasted Red Pepper & Garlic Hummus.

by Filed Under: Condiments, Dips, Gluten Free, Party Foods, Side dish, Snacks, Vegetarian, Wheat Free Leave a Comment

IMG_7644

This week I took a foray into baking up pitas.  I have to admit, I knew hummus would come along shortly after.  I mean seriously, how can you eat pitas without it?!  Ha ha.  Well my family gobbled up the first batch of pitas so I’m whipping up another batch.  Click here for that recipe.  Hummus is very easy to make and tastes so much better than store-bought versions.  Plus with this, you control the olive oil (even though it’s a healthy fat I still like to limit the quantity in the food I eat) and I have a little trick on exactly how to do that.

Ingredients:

2 cans of low sodium chick peas (both drained and rinsed)
2 red bell peppers (jarred in water) – reserve the water
4 cloves of garlic (use less if you aren’t a fan)
1 teaspoon of ground cumin
1 teaspoon of chipotle chili powder (or regular chili powder if you have that on hand)
Salt
Pepper
Lemon juice – from half of a lemon
1 tablespoon of olive oil

Directions:

Into your food processor, add the chickpeas, garlic, two roasted red peppers, cumin, chili, salt, pepper and lemon juice.  Puree into well-incorporated.  While the machine is running add the tablespoon of olive oil.  If you need it creamier, most likely you will, add a tiny bit (1/2 teaspoon at a time) of the reserved liquid from the roasted red peppers.  This will not only infuse the hummus with more of the red pepper flavor, it will keep the calories down because you aren’t using more olive oil.  Puree until smooth or desired texture is achieved.  Cover and refrigerate until serving.  Serve with chopped veggies, pita slices etc.  Also works well on a sandwich instead of mayo or mustard.

IMG_7687

 

— Knead to Cook

Mango Jalapeño Salsa.

by 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

IMG_4544

*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

Classic Hummus.

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

IMG_4314

 

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

Raspberry Orange Rosemary Sauce.

by Filed Under: Condiments, Sauces, Vegetarian Leave a Comment

IMG_2727

IMG_2731

I wanted to dress up my grilled pork chops and whipped up some raspberry orange sauce that just pushed it over the top.  My kids cleared their plates!  It is super easy and would be lovely on chicken or fish!  Some times you just need to dress up your grilled meat  and this fit the bill.

Ingredients:

1/3 cup raspberry jam (with seeds)
2 tablespoons of orange juice
2 tablespoons red wine vinegar
1 sprig of Rosemary
Balsamic vinegar (better quality)

Directions:

Place all of the ingredients except the rosemary and whisk it together.  Bring it a boil and then add the rosemary sprig.  Splash in a bit (1 tbl or so) of the balsamic.  Turn it to medium-low heat and let it simmer until it thickens. Once thick, drizzle over your meat.  Endless uses and it just lightens up your dish without being heavy or calorie-laden.

— Knead to Cook

Cilantro Spinach Lime Pesto.

by Filed Under: Condiments, No bake/cooking required!, Pasta, Sauces, Vegetarian 1 Comment

IMG_2544

Since I have received my Magimix by Robot-Coupe 3200 XL Food Processor, I knew I wanted to whip up some pesto in it.  It’s a favorite!  I chose the larger of the 3 bowls to prepare it because the cilantro is a bit of a wild herb.  Everything tucked in nicely and I have to admit, with only a few pulses it does the job.  See the pics below.  Drizzling the olive oil through the large spout also allows me to gauge the consistency of the pesto quite easily v. my old processor.  The machine is powerful yet very quiet.  Cleans up perfectly and I love that the larger bowl comes with a larger blade making my job much easier.

We adore pesto but it doesn’t always have to be the classic basil version.  I made a similar pesto for a pizza sauce and my kids went wild over it.  I mixed it up and thought I would serve this over grilled chicken and whole wheat pasta tonight for dinner.  Would be great over pasta or mixed with grilled fish or chicken.

Ingredients:

1 cup of fresh cilantro
1/2 cup of baby spinach leaves
3/4 cup of raw almonds (pistachios would work well too)
1/4 cup of grated parmesan cheese
4 garlic cloves
1/4 cup of fresh lime juice
Olive oil
Salt
Pepper

Optional:  Jalapeño

Directions:

In my new Magimix Food Processor, I added the cilantro, spinach, almonds and garlic to and pulse until it looks like this:

IMG_2492

Then add some salt and pepper.   Parmesan cheese then place the lid back on and drizzle olive oil through the spout with the machine running until it resembles this:

IMG_2507

IMG_2495

 

Give it a taste and adjust the salt and pepper as necessary.  Put in a tupperware container until needed.  If using over pasta, reserve a bit of the pasta water off to the side.  Add the cooked pasta back to the pan with a small bit of the reserved water along with a few tablespoons of the pesto.  Add additional pesto until you achieve the amount you wish to have in the dish.  Refrigerate or freeze the pesto until needed again.  A little goes a long way!

— Knead to Cook

Almond honey butter.

by Filed Under: Condiments, No bake/cooking required!, Nuts, Vitamix Leave a Comment

IMG_1941

Nothing quite like making your own nut butter.  It’s super easy and very tasty.  Grab your nuts and get ready to be impressed!

Ingredients:

2 cups of raw almonds or toasted almonds
1 teaspoon of peanut oil
Sea Salt
3 tablespoons honey

Directions:

In your Vitamix add the almonds.  Blend the nuts on 10 speed for 1-2 minute.  Then add the oil and salt and blend for about 12 minutes.  Stop and scrape the sides down.  The nuts will yield their oil and get creamier.  Then add the honey and additional salt as needed.  Blend until you achieve the texture you desire.

— Knead to Cook

Pineapple Jalapeño Salsa.

by Filed Under: Condiments, Dips, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Mexican, No bake/cooking required!, Snacks, Vegan, Vegetarian 4 Comments

This recipe is so versatile.  It can be served with tortilla chip at your next soiree or atop fish or chicken for a healthy option.  You can control the spice level with the amount of jalapeño you use or if you remove the inner seeds which contain all the heat.

IMG_1909

Ingredients:
1 bell pepper (I used red), diced
1/2 pineapple, chopped into bite sized pieces
1 cup of cilantro leaves, washed and roughly chopped
1 jalapeño, finely chopped.  If you want  more heat – leave the seed in, if not, remove before chopping
Drizzle of good olive oil

Directions:

Combine all of the ingredients and place into a bowl.  Refrigerate for at least 2 hours to let the flavors enhance and combine to make their magic.

— Knead to Cook

Jalapeño Topped Corn Bread with Honey Butter.

by Filed Under: Breads, Condiments 4 Comments

Every family has their food traditions.  One of our favorites is cornbread with honey butter when there is a Le Creuset Dutch oven filled with chili on the stove.  This corn bread can be varied to include the jalapeño peppers or not, if you aren’t a fan.  The perfect side for chili or soups and is easily prepared and baked.  You’ll never eat chili again without it after trying this recipe.

Ingredients:

1 cup of corn meal
1 cup of King Arthur’s All Purpose flour
1/3 cup of sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup of canola oil
1 cup of almond or cow’s milk (low fat or regular)
1 egg, room temperature
1 jalapeño, finely diced
1/4 cup of corn, cooked or canned

Directions:

Preheat your oven to 425 and spray a 9×9 baking dish with non stick baking spray with flour.  In your Kitchenaid stand mixer or in a bowl with a hand mixer, combine flour, powder, sugar an salt.  Then add oil, milk and egg.  Mix well to combine.  Then add the corn.  Stir by hand.  Then pour into your prepared pan.  Top with the jalapeño or not, depending on your preference.  Bake for 20 minutes or until a toothpick inserted comes out clean and it’s lightly golden.  Set aside to cool then cut and serve.

Honey Butter

Ingredients:

1 stick of butter (I can’t believe it’s not butter or regular butter), room temperature
2 tablespoons of honey (I prefer raw but regular is fine)
1 pinch of salt

Directions:

In a bowl add all the ingredients and mix well until combined.  Leave at room temperature to warm up before serving.  Leftovers can be stored in a tupperware container.

— Knead to Cook

Peach salsa.

by Filed Under: Condiments, Dips, Fruit, Salsas & Guacamole, Side dish, Vegetarian 1 Comment

 

Eating the rainbow just got a whole lot tastier!  This fresh peach salsa is perfect alone with chips or atop chicken, pork or fish.  Tonight, it will sit along a lovely grilled pork tenderloin.

Ingredients:

2 peaches, pitted and chopped
1/4 of a red onion, diced
1/2 jalapeño, diced
1 yellow pepper, finely chopped
1 red pepper, finely chopped
1 handful of cilantro leaves, washed, chopped
1 lime, juiced
1 tablespoon of good quality balsamic vinegar
1 tsp of olive oil

Direction:

Add all of the ingredients to a bowl.  Toss and refrigerate for 2 hours or so to let the flavors meld.  Enjoy!

— Knead to Cook