Knead to Cook

Food & fitness obsessed girl.

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

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

Baked egg in an avocado.

by Filed Under: Breakfast, Egg dishes, Evolution Power Yoga 40 Days, Vegetarian 24 Comments

 

I’ve been making eggs in avocados for about two years.  Lately, I’ve been seeing a plethora of food bloggers sharing their recipes lately along with their leaky exploits of egg whites in the process.  My way, I believe, is the easiest way to execute a perfectly baked egg in an avocado that has easy clean-up making this a perfect weekday breakfast idea for your repertoire.

Recipe is simple.  Preheat the oven to 375 degrees.  Halve each avocado giving each person one or two halves.  Remove the pit.  Scoop out a bit of the avocado from the inside, to make room for all of the egg, and reserve it.  Take some tinfoil and make a bowl for the avocado.  See picture below.  Crack the egg into each carved out space in the avocado.  Top with some cayenne pepper (if you like it), salt and pepper.  Place the avocado on a cookie sheet and bake in a preheated oven for 15-20 minutes.  You can determine how cooked or undercooked you like your yolks.

While the eggs are baking, I place the extra removed avocado in a bowl with one small tomato, 1/2 of a jalapeño chopped and some cilantro.  I cut that up using two sharp knives.  I make some whole grain toast and use it to top my bread and egg/avocado mixture.  Super protein-packed breakfast.  Wonderful post run recovery  🙂

— Knead to Cook

Pineapple smoothie.

by Filed Under: Beverages, Evolution Power Yoga 40 Days, Ice cream, Smoothies, Vegetarian, Yogurt Leave a Comment

Oh the heat of summer has certainly arrived.  Nearing 100 degrees today & tomorrow have prompted me to make a cool & refreshing beverage that we can enjoy. Pineapple, Chobani… it’s all so good!

Ingredients:

1 pineapple, skin & core removed, chopped into large pieces
1/2 cup of Chobani vanilla yogurt
3/4 cup of almond milk
6 ice cubes
1 tablespoon flax seed meal
1/2 cup of vanilla frozen yogurt

Directions:

Add all of the ingredients to your blender and blend until blended completely.  Pour into glasses and enjoy!

— Knead to Cook

Bill’s homemade cereal.

by Filed Under: Beverages, Brunch, Evolution Power Yoga 40 Days, No bake/cooking required!, Nuts, Vegan, Vegetarian 4 Comments

My husband, Bill, has been making this cereal for about 10 years.  Within that timeframe, he has pursued a very focused healthy lifestyle.  Working out 6 days a week, lifting, running and eating very clean.  He slimmed down, losing about 15 lbs and dropped his cholesterol.  Now I could never insinuate or claim that this cereal will lower your cholesterol because I cannot substantiate the claim with medical studies or trials but in our house… we have all lowered our levels and have seen the benefits.  Now, with all of the fiber you need to be well aware… this is also quite good for your colon health.

Ingredients:

3 cups of wheat bran
2 cups of rolled oats
1 cup of oat bran
3/4 cup of wheat germ
3/4 cup of flax seed meal
1/2 cup of sliced or slivered almonds
1/2 cup of chopped pecans or almonds
1 cup of dried tart cherries (or raisins)
1/2 cup of apricots, chopped
1 cup of dried blueberries
1 scoop of protein powder or Arbonne essentials Vanilla Protein Shake Mix (3 packages of 1.48 ozs)

Directions:

Mix all ingredients in a bowl and then store in a gallon ziploc baggie or tupperware container.  You can keep in your pantry or in your refrigerator (although not necessary).  Serve with milk or atop of your yogurt.

— Knead to Cook

Fresh strawberry, banana, Chobani Mango smoothie.

by Filed Under: Beverages, Breakfast, Brunch, Evolution Power Yoga 40 Days, No bake/cooking required!, Smoothies, Vegetarian 2 Comments

We picked 12 lbs of fresh strawberries yesterday.  This morning’s smoothie idea was given!  So easy and such a flexible recipe.  My daughter said this was the best smoothie ever!  Love that!

Ingredients:

2 cups of fresh strawberries, washed with tops removed
2 ripe bananas
1 -6 ounce container of Chobani mango yogurt
1 cup of vanilla almond milk
1 scoop of protein powder (vanilla Whey protein powder)
6 ice cubes

Directions:

Blend everything (except for the ice cubes) on high or a smoothie setting on your blender.   Add the ice cubes for the last 30-45 seconds of blending.  Pour and enjoy!

— Knead to Cook