Lentil Cumin Soup with Spinach.

by Filed Under: Evolution Power Yoga 40 Days, Soups, Vegetarian 3 Comments

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I admit, this isn’t the prettiest soup in the world but wow if you love lentils… you are going to flip over this soup!  This recipe is super easy made with precooked lentils that you can find at Trader Joe’s or even Target.  Heartier soup packed with vitamins and minerals.  There is no thickening agent so no extra fat or calories here.

Ingredients:

1 tablespoon of olive oil
1/2 of a large onion, diced
4 cloves of garlic, minced
1 -2 inch piece of ginger, minced
2 teaspoons of ground cumin
1/2 teaspoon of red pepper flakes
4 cups of chicken or vegetable broth, low sodium
2 tablespoons of balsamic vinegar
16 ounces of steamed lentils
1 handful of spinach leaves, washed
Salt and pepper
1 handful of cilantro leaves, washed and roughly chopped

Directions:

In a Dutch oven, heat the oil over a medium flame.  Add the onions and cook for about 4 minutes.  Add the garlic and ginger.  Stir to combine.  Add the cumin and red pepper flakes.  Then add the broth, vinegar and lentils.  Bring to a boil.  Add the spinach and wait for it to wilt.   With your hand immersion blender, blend the soup until you achieve the consistency you wish to have.  Adjust the salt and pepper.  Add the cilantro leaves.  Simmer until ready to serve.

*Adapted from Cooking Light.

— 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.

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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

Israeli Couscous Edamame Salad.

by Filed Under: Evolution Power Yoga 40 Days, Pasta, Side dish, Vegetarian 2 Comments

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I purchased some Israeli couscous about a month ago and today, finally, decided to finally do something with it.  Do you ever do that?  I was bound and determined to make something fun with it.  After all, it is pasta and how bad could it be?

Ingredients:

1 cup of Israeli couscous
1 tablespoon of olive oil
1 cup of water
1 handful of fresh parsley
1 cup of cooked edamame (shelled)
Salt
Pepper
1 teaspoon or more if you like of ground cumin
3 garlic cloves, finely minced
Drizzled good quality balsamic vinegar (about 1/4 tsp or a little less)
Olive oil (about 1/4 tsp or less)

Directions:

In a skillet over medium heat add 1 tablespoon of olive oil and 1 cup of the couscous.  Stir to coat and let it toast.  Keeping a watchful eye over it and stirring frequently.  Once it has a nice toasted brown color, add one cup of water, bring to a boil.  Then turn to low and cover.  Cook this for about 8 minutes or so, the liquid will be absorbed (similar to rice).  Add more time if you need it.  Then remove and add to a bowl.  Add the remaining ingredients and toss to coat.  Adjust the seasonings as you wish.  Refrigerate or serve at room temperature.

 

— Knead to Cook

Green Ginger Smoothie.

by Filed Under: Breakfast, Evolution Power Yoga 40 Days, No bake/cooking required!, Smoothies, Snacks, Vegetarian, Vitamix, Yogurt 10 Comments

This is truly one of the best smoothies I’ve ever had – and I’ve had a lot of smoothies!  Sunday night my husband wanted to finally try out our new Vitamix machine and we had a late lunch so, the smoothie sounded light and delicious.  It was and I recreated it today for my girls and again, the lovefest continued!


Ingredients:

1 cup of orange juice
1 green apple, skin on yet cored
1 large handful of organic baby spinach (about 1 heaping cup of the leaves)
1/2 of a pineapple, peeled but not cored if using a Vitamix (if using a blender then core it)
1-2 inch piece of fresh ginger, peeled
1 scoop of protein powder (vanilla)
1/4 cup of vanilla Chobani yogurt
8 ice cubes

Directions:

Place all of the ingredients into your Vitamix or blender and blend on the smoothie setting.  Pour into glasses and enjoy!  The ginger puts this one over the top!  Fresh and ginger is so good for your stomach.  Vitamin and protein packed.  And, I swear, your kids won’t even suspect that there’s spinach in there!

— Knead to Cook

Bob’s Roasted Chestnut Recipe.

by Filed Under: Evolution Power Yoga 40 Days, Holiday, Holiday Baking Ideas, Nuts, Snacks, Vegan, Vegetarian 7 Comments

My father, Bob, is a chestnut aficionado.  He loves this time of year when they’re sold at the farmer’s market so he can partake.  This week I found some and finally, with the completion of our kitchen, he was able to roast these up.  I don’t care for chestnuts but for those of you who do… enjoy this super easy and flavorful recipe.

Ingredients:

1 lb of chestnuts, with a cut in the top (about 1 inch long)
Pinch of salt
Water

Directions:

Preheat your oven to 450 degrees.  Set aside a baking sheet.  In a saucepan, add your chestnuts, salt and just enough water to cover.  Bring to a simmer and then remove from the heat.  Drain and place the chestnuts on your baking sheet and roast for 15 minutes.  Remove and let cool.  Peel and enjoy!

— Knead to Cook

Gambino family sauce & meatball recipe.

by Filed Under: Beef, Evolution Power Yoga 40 Days, Gluten Free, Pasta, Sauces, Wheat Free 7 Comments

 

I grew up in the most basic, tiny (I mean seriously tiny) kitchen with two amazing cooks that shaped my life by turning out mouth-watering, delectable foods.  I’ve taken those recipes and put my fingerprint on them and today, my family enjoys my grandmother & aunt’s food with a touch of me.  Now, I don’t stick with one specific hardcore recipe.  I morph recipes to suit my mood.  This recipe represents me today.

Sauce and meatballs to an Italian, are staples, much like a chicken soup is when you’re sick.  I strive to be healthy, working out and eating right but I will NEVER give up pasta.  I can’t even fathom how to do that.  With that, here is my recipe.

Meatballs:

Ingredients:

3/4 cup of bread crumbs or panko (seasoned or plain)
1 egg
2 teaspoons of salt
4 cloves of garlic, chopped
1/4 of a yellow onion, finely diced
Pepper
Hot pepper flakes
1/2 lb of each – ground sirloin, ground pork and ground veal

Directions:

In a large mixing bowl, add the bread crumbs, egg, salt, pepper, garlic, onion and hot pepper flakes.  Once mixed, add the meat and blend well without over-mixing.

In a large skillet with about 1/2 cup of olive oil, heat over medium flame.  Once hot, use a melon baller and scoop out the meatballs and place into the skillet cautiously (the oil may spray up).  Cook until a nice crust is on each side (about 2-3 minutes).  Then remove and place on a paper towel lined plate tto soak up the excess oil.  Work in batches and avoid over-crowding.  Once all of the meatballs are browned, gently place them in the sauce to finish cooking.  Be cautious when stirring not to break them up.

Sauce:

Ingredients:

1/2 yellow onion, finely diced
4-6 garlic cloves, chopped
2 carrots, peeled and finely chopped
2 green bell peppers, chopped into small pieces
2 cans of San Marzano crushed tomatoes (28 ounces each)
1 can of tomato paste
1/2 cup of water
1 cup of a better quality red wine
Salt and pepper
Red pepper flakes (to taste)
3 tablespoons of dried parsley or 1/4 cup of fresh
2 tablespoons of Italian Seasonings
Olive oil
Optional:  grated parmesan (for garnishing)
Fresh basil (for garnishing)

Directions:

In a large Dutch oven (I used Le Creuset) over medium heat,  pour about a tablespoon of olive oil into the bottom of your pan.  Add your onion, garlic, carrots and green peppers.  Cook this down for about 6-8 minutes.  Then add the remaining ingredients.  Bring to a simmer and then turn down to the lowest setting.  Cover and simmer for at least 3+ hours.  I normally let this simmer for about 6 hours.

Cook your favorite pasta according to package instructions.  Top with your sauce and enjoy!  Grate parmesan atop if you prefer or add fresh basil.

— Knead to Cook

Homemade Tortilla Chips – You pick the flavor!

by Filed Under: Evolution Power Yoga 40 Days, Homemade Chips, Mexican, Snacks, Vegetarian 1 Comment

If you’re like me, you hate buying chips from the store.  Even the baked versions taste like “manufactured” food.  We do it out of convenience but really, after whipping up a bunch of these homemade chips, you won’t go back to the store bought version.  You control the spices, flavors and how crispy you want them.  Perfect for game day or any party.  Also, perfect alongside guac or salsa.

 

This recipe is so easy.  Preheat your oven to 400 degrees and pull out two baking sheets.  Set aside.  Then take your package of corn tortillas and place about 8 stacked up on a cutting board.  Cut them in half (doing this 4x) or cut to your desired size.  Cut in half.  Then rotate and repeat, so you have 4 equal triangles.  Then half those.  Place on your baking sheet.

Now if you’re going a savory route, I spray with an olive oil mister (light coat) then top with you favorite spice.  Cumin, cayenne pepper, chili lime sea salt, sea salt.  In this batch I used chili lime sea salt from The Mystic Blue Spice Company.  First I squeezed fresh lime juice on each chip, then topped with a pinch of the seasoning.

If you’re going sweet… spritz with olive oil and then top with cinnamon, cinnamon and sugar etc.

If you’re going plain… spritz with olive oil.

Baked for 8-10 minutes or until golden brown and crispy.

— Knead to Cook

Quinoa & Veggie Stuffed Acorn Squash.

by Filed Under: Evolution Power Yoga 40 Days, Vegan, Vegetarian 4 Comments

Tuesdays are my farmer’s market day.  I couldn’t resist these sweet little white acorn squash today.  I snatched those up with several other veggies and concocted this sweet recipe.  Perfect prepare-ahead-of-time recipe makes this a perfect weeknight favorite.

Ingredients:

1 cup of cooked quinoa
3 acorn squash (green or white)
1 cucumber, diced
1 carrot (I used a rainbow purple carrot), diced
1/4 cup of cilantro leaves, chopped
2 green onions, chopped
1/4 cup of a better quality balsamic vinegar
2 tablespoons of olive oil (better quality)
1 teaspoon ground cumin
Salt and Pepper to taste
Directions:

Combine all of the ingredients and refrigerate for at least one hour.

Squash:

Preheat the oven to 425 degrees.  Line your roasting pan with foil or a Silpat baking sheet. Set aside.

Slice the squash in half and remove the seeds and clean out the loose flesh.  Drizzle with olive oil, salt and pepper.  Place skin side down and roast for 30 minutes or until fork tender.  Remove and let cool on the counter.  Stuff with the filling and serve.  Drizzle with additional balsamic if necessary.  Adjust spices.  Serve at room temperature.  Enjoy!

— Knead to Cook

Sweet Pumpkin Hummus.

by Filed Under: Desserts, Dips, Evolution Power Yoga 40 Days, No bake/cooking required!, Snacks, Vegetarian 10 Comments

Hummus doesn’t always have to be savory.  I whipped this little dish up last fall, of course, pumpkin inspired, and I had to make it again.  I just love it!  My kids love it too with sliced apples.  In fact, I have it all ready for them when they get home from school.  Great snack and so healthy!  You have to give this one a whirl.

Ingredients:

1 -15oz can of chickpeas, drained and washed
1 heaping cup of pumpkin puree
1/4c nut butter (peanut, almond, cashew)
2 tbl coconut oil
2 tbl maple syrup
1 tsp vanilla
1/2 tsp honey
2 tsp ground cinnamon
1 tsp of freshly grated ginger
1/8 tsp nutmeg
1/2 tsp salt

Blend it all in your food processor until hummus consistency. Serve with apples, crackers, graham crackers, gingersnaps etc.

— Knead to Cook

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