Knead to Cook

Food & fitness obsessed girl.

Jalapeño yogurt dip.

by Filed Under: Dips, Evolution Power Yoga 40 Days, Gluten Free, Vegetarian, Yogurt 1 Comment

I whipped this dip up for topping my roasted tomato soup that I made for dinner this evening but I can be used for so many other things.  I would definitely make this again for a  party as a dip for chips or veggies.  It would also be fantastic as a sandwich spread or to top a burger or chicken.  Super easy and very flexible recipe.  Protein packed and non-fat… what more could you ask for?!   You adjust the spices to your preference.

Ingredients:

1 cup of Chobani non-fat plain yogurt
1 large jalapeño, finely diced with seeds
1 teaspoon of ground cumin
1/2 teaspoon of garlic powder
Pinch salt
Freshly ground pepper
Zest from half of a lime

Directions:

All all of the ingredients into a bowl, mix well and then cover and refrigerate for at least 2 hours.  Adjust the spices after the dip has time to “rest”.

— Knead to Cook

Mixed olive tapenade.

by Filed Under: Appetizers, Dips, Gluten Free, Party Foods, Vegetarian 2 Comments

I love olives!  This is one of my favorite go-to appetizers and I’ve been craving this for about two weeks.  I finally purchased some of my favorite olives and just got done making this… I had to share!  Easily prepared ahead of time.  All you need are some toasted baguette slices or even Melba toast.  A great basic that is always well-recieved.  Remember, serve with a great glass of wine 🙂

Ingredients:

1/2 pound of mixed olives, pitted ( I used garlic stuffed, feta stuffed, green and Kalamata olives)
3 cloves of garlic, peeled
1 tablespoon + 1 teaspoon of capers
5 fresh basil leaves
1/2 of a lemon, juiced
2 tablespoons of olive oil
Zest from one lemon

Directions:

This is super easy!  Toss it all in your food processor and blend until it resembles a chunky paste.  Remove and store in a tupperware container.

— Knead to Cook

Cake batter dip.

by Filed Under: Desserts, Dips, Snacks, Valentine's Day, Vegetarian 20 Comments

I always make this super fun dip for my kid’s birthdays or for fun parties.  The kids, and adults, LOVE it.  It’s very simple.  Relatively low cal and is protein packed thanks to the Chobani yogurt inside.  Give this one a try… you will be so thankful you did.

Ingredients:

1 package of Funfetti or vanilla cake batter mix (box variety)
2 cups of vanilla Chobani yogurt (non fat)
1 1/2 cups of non fat Cool Whip (or any other whipped cream freshly made or store-bought)
1 teaspoon of vanilla extract
2 tablespoons of rainbow sprinkles

Directions:

In your stand mixer, paddle attached, blend all of the ingredients.  Place in a tupperware container, cover and refrigerate for at least 2 hours.  Serve with graham crackers.  Enjoy!

— Knead to Cook

Gorgonzola Rosemary Cheese Dip.

by Filed Under: Appetizers, Dips, Vegetarian 4 Comments

Craving gorgonzola cheese tonight with my Skinny girl margarita.  Whipped this up in a snap and it’s perfect with some crackers or crudités. I have a huge Rosemary bush in my garden and this was a lovely way to use it.

Ingredients:

4 ounces of light cream cheese
1 cup of low fat gorgonzola crumbled cheese
3 tablespoons of chopped fresh Rosemary
Salt and Pepper
1 clove of garlic
3 tablespoons of fresh lemon juice

Directions:

Place all of the ingredients (up to the lemon juice) into your food processor.  Blend for about 2 minutes.  Through the spout, add the lemon juice (you may need more to make creamier) until if has a creamier texture.  Spoon the cheese mixture out into a bowl and serve with crackers or fresh vegetables.

— Knead to Cook

Mango salsa.

by Filed Under: Dips, Salsas & Guacamole, Vegetarian Leave a Comment

This salsa is perfect atop of grilled chick, pork or fish.  I also love it served as a appetizer with tortilla chips.  Farm fresh and so easy!

Ingredients:

3 mangos, peeled, pitted and chopped
1 jalapeño, diced (use less for less heat)
1/4 cup of cilantro leaves, chopped
1 red/yellow pepper chopped into small pieces
3 tablespoons of a great quality balsamic vinegar

Directions:

Mix everything in a bowl and drizzle the  balsamic over top.  Mix well and refrigerate for 2 hours to let the flavors blend.  Serve and enjoy!

 

— Knead to Cook

Caprese salad with balsamic vinaigrette.

by Filed Under: Dips, Vegetarian 6 Comments

Hello summer!  I could live on caprese salads all summer long.  Farm fresh tomatoes, fresh basil (both purple and green) freshly picked from my garden & a wonderful balsamic vinaigrette that everyone who tastes it adores.  I say that with a caveat, I use a wonderful quality balsamic vinegar.  I use Olivier balsamic vinegar that has been aged 25 years from Williams Sonoma.  I honestly believe that this vinegar, or any other finer quality vinegar adds to the recipe.  Sometimes it doesn’t matter… but when eating it straight up – it does!

Ingredients for the balsamic vinaigrette:

1/4 cup or so of balsamic vinegar
1 teaspoon of dijon mustard (I used Maille)
Salt & pepper
Dash of red pepper flakes
1 garlic cloves, smashed and finely chopped

Directions:

Whisk together and top your tomatoes and basil with the vinaigrette.  Also perfect for a dipping sauce for your crusty bread.

— 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

Lemon whipped cream.

by Filed Under: Desserts, Dips, No bake/cooking required! 1 Comment

Perfectly light and wonderful on my fruit shish kabobs tonight.  Would also be a lovely pairing with a lemon or fruit pie.  So many options…

Ingredients:

1 c of whipping cream
2 tbl of confectioners’ sugar
1 tsp of lemon extract
Zest from one lemon

Directions:

In your stand mixer, with the whisk attached, pour in the whipping cream and beat.  I typically beat this for about 1 minutes then add the sugar and lemon zest and extract.  Beat on medium to high until it takes on a whipped cream consistency.  Serve immediately.

 

— Knead to Cook

Chobani Guacamole.

by Filed Under: Dips, Gluten Free, No bake/cooking required!, Salsas & Guacamole, Snacks, Vegetarian 2 Comments

 

We love taco night in our house.  Plus, it’s my go-to quick dinner that I know everyone will gobble up.  Tonight my kids had swim practice & my father & I have been tirelessly working on our backyard construction project/re-do.  Finally today, it’s taking shape!  Can’t wait for it to be done & for our parties to start!

This recipe is super easy, adjustable to your taste and protein-packed.  Plus with the crazy price of avocados, it extends them a bit by adding the Chobani.

Ingredients:

3 cloves of garlic
1 jalapeño, seeded (if you don’t like it spicy, leave the seeds in if you do)
3 avocados, pitted and the inside scooped out
2 tbl of lime juice
1/4 c of Chobani non fat plain yogurt
1 handful of cilantro leaves, washed
1 tbl ground cumin
1/2 – 1 tsp of cayenne pepper depending on how spicy you like it.  (omit if you don’t like it spicy)
1 tsp of salt (adjust this per taste)

Directions:  In your food processor blend the garlic and jalapeño until finely minced.  Then add the remaining ingredients and blend until smooth.  Adjust the spices to your liking.  Serve immediately.

— Knead to Cook

Cilantro lime jalapeño hummus.

by Filed Under: Condiments, Dips, No bake/cooking required!, Vegetarian 16 Comments

If you love hummus with a kick… this is a must try!  Best made ahead of time & refrigerated.  Serve this with pita chips or veggies.  Packed with flavor, this is sure to be a favorite!

Ingredients:

5 cloves garlic, peeled
2 – 15 oz cans of garbanzo beans, I used low sodium version — drained and rinsed.
4 tbl of fresh lime juice
1/2 tsp salt
1/2 c or so of good olive oil
1 c of fresh cilantro leaves
1 jalapeño, stem removed

Directions:

In your food processor, place the cloves of garlic and pulse until finely chopped.  Then add the beans, lime juice and salt.  Puree for about 1-2 minutes.  It will look like a chunky oatmeal texture.  Then through the spout, finely pour a stream of the olive oil.  This will blend with the bean mixture and make a smoother, hummus type texture.  Then add the jalapeño & cilantro and pulse again until incorporated.

You can serve right away or refrigerate for 1-6 hours and then remove before serving, allowing enough time for it to return to room temperature for optimum flavor.

— Knead to Cook