Knead to Cook

Food & fitness obsessed girl.

Sydney’s Chicken Jalfrezi.

by Filed Under: Chicken, Evolution Power Yoga 40 Days, Indian-inspired. 2 Comments

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My teenager daughter, Sydney, has opted once again to cook for us again this Sunday.  Her cookbook has really inspired her.  This recipe was a loose interpretation from her new cookbook How to Cook Delicious Dishes Perfect for the Teen Cooks.

My review… it was fabulous!  It was so good that my pre-teen even asked to take it to school for lunch today – that is a miracle in and of itself!

Ingredients:

1 tablespoon olive oil
2 inch piece of ginger (fresh, peeled and grated)
4 garlic, finely chopped
1 onion, sliced
3 teaspoon of ground cumin
2 teaspoons of mustard seeds
1 teaspoon of ground tumeric
2 tablespoon of masala paste
1 bell pepper, sliced thinly (red or yellow)
2 green chilis (we used jalapeños), deseeded and diced
2 lbs of skinless chicken thighs and breasts (mixture is fine)
1 -14 ounce can of diced tomatoes
4 tablespoons of fresh cilantro, chopped
Salt and Pepper

Directions:

Heat the oil in a large sauce pan over medium heat.  Add the ginger, garlic and onion and cook until translucent.  Add the spices and masala paste and cook for 4 additional minutes.  Add the bell peppers and jalapeños.  Cook for an additional 5 minutes.  Turn up the heat and add the chicken and cook until lightly browned -8 minutes.  Add the tomatoes and cilantro.  Season with salt and pepper.  Then reduce the heat and simmer for 20 minutes.  Serve with rice.

— Knead to Cook

Turkey Quinoa Mini Meat Loaf Muffins.

by Filed Under: Brunch, Evolution Power Yoga 40 Days, Ground Turkey, Italian-inspired, Party Foods, Turkey 4 Comments

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Tuesday night was a busy night for us.  One kid going in one direction and the other going in the complete opposite.  My husband and I were running equally split with them.   I needed a fast and easy dinner my father could throw in the oven for me that would be ready when we all got home. This one worked perfectly, especially with my leftover quinoa and shredded zucchini I had in the fridge.

Ingredients:

1.5 lbs of lean ground turkey (94% lean)
1 cup of quinoa (cooked)
2 shredded carrots
1/2 shredded zucchini (skin on)
1/4 onion, diced finely
3 cloves of garlic, minced
2 tablespoons of Worcestershire Sauce
1 egg
1/4 cup of panko or bread crumbs
2 tablespoons of flaxseed meal
1 teaspoon cumin
Salt and Pepper
1 teaspoon smoked paprika
1 teaspoon parsley (dried)

Directions:

Blend all of the ingredients in your stand mixer.  If the mixture is too wet, add additional bread crumbs.  Spray your mini muffin pan with olive oil and scoop the meat mixture into each well.  Refrigerate at least 30 minutes or more.  Preheat your oven to 350 degrees.  Bake these for 25-30 minutes or until no longer pink on the inside.  Serve with veggies, a salad or whatever you like.

— Knead to Cook

Red Wheat Berry Vegetarian Chili.

by Filed Under: Chili, Evolution Power Yoga 40 Days, Vegetarian 2 Comments

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I found this recipe years ago and saved it.  When I was in Vermont a few weeks ago, King Arthur Flour had awesome red wheat berries so I bought them.  When they were delivered, I knew exactly what recipe I wanted to try them out on.  This recipe was originally in Eating Well magazine or their cookbook, again, it was years ago.  I made some adaptations to it and it smells phenomenal.  Can’t wait for dinner!  My father, a big carnivore, loved it and never noticed the meal was sans meat!  LOVE that!

Ingredients

2 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped

  • 1 large red or yellow bell pepper, chopped
  • 5 cloves garlic, minced
    1 tablespoon chili powder
    2 teaspoons of smoked paprika

2 teaspoons of ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 15-ounce cans black beans, rinsed (low sodium)
2 14-ounce cans no-salt-added diced tomatoes, undrained
2 cups vegetable broth
2 teaspoons light brown sugar
2 cups Cooked Wheat Berries (soak them for 24 hours and cook according to package details)
Juice of 1 lime
1 avocado, diced
1/2 cup chopped fresh cilantro

Optional:  Chobani plain yogurt
Jalapeños, sliced garnish

Preparation:

Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, smoked paprika, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 4-6 minutes. Add beans, tomatoes, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and heat through, about 5 minutes more. (If using frozen wheat berries, cook until thoroughly heated.) Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.

— Knead to Cook

{No cream added} Roasted Tomato Soup.

by Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Soups, Vegetarian, Wheat Free Leave a Comment

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I’m on a mission to continue to eat much cleaner and that was revamping my roasted tomato soup (which normally has some cream in it).  This is perfect!  It was thick and creamy sans the extra fat.  I love making this soup in the summer when fresh tomatoes are plentiful but honestly, you can get the worst tomatoes in the winter, like I did, and roast them and you will never know how mealy they were when they started out in your dinner prep.

This recipe has a lot of flexibility so use what you have on hand or what you love!

Ingredients:

3-4 lbs of tomatoes (beefsteak etc.), quartered
2 red bell peppers (whatever color works), sliced into large pieces
1 medium sized onion, sliced into quarters and then peeled apart
10 cloves of garlic, peeled and smashed
Olive oil
Salt
Pepper
1 small 6 ounce can of tomato paste
4 cups  of vegetable or chicken broth
Fresh basil for topping (optional)

Directions:

Preheat your oven to 275 degrees.  Spray a large broiler pan (something with sides) with olive oil.  Then toss all of your tomatoes, peppers, onions and garlic into the pan.  Sprinkle generously with salt and pepper.  Drizzle olive oil and give it a good toss.  Place in the oven for at least 3 hours.  Then remove.

On the stove top over medium heat, place your Dutch oven.  Drizzle some olive oil in the pan and add the tomato paste.  Mix it over the heat until it melts nicely.  Then add the vegetables and stock.  Bring to a boil and then simmer for 30 minutes.  Using a blender or a hand immersion blender, blend until the soup is completely pureed.  Top with fresh basil leaves.  Enjoy!

— 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

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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

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 11 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