Knead to Cook

Food & fitness obsessed girl.

Sriracha Dipping Sauce.

by Filed Under: Appetizers, Brunch, Condiments, Dips, Easter, Fish, Gluten Free, Grilling/Rubs/Sauces, Mexican, Pork, Salads, Sauces, Seafood, Side dish, Snacks, Vegan, Vegetarian, Wheat Free Leave a Comment

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I’ve developed a fond love of cashew cream as of late.  It’s incredibly easy to whip up and is one of the most versatile concoctions you can have in your kitchen.  From adding maple syrup for sweet recipes to Sriracha sauce for hot and spicy.  Use this as a substitution anywhere you use heavy cream.  It’s perfect for anyone who is lactose intolerant because it has no dairy.  The cream is actually made from cashews. 100% vegan.  Gluten free.  I love sharing fun, easy and super simple recipes with you.  This one is perfect!

I served this up as an appetizer with fresh veggies – English cucumbers, raw asparagus, jicama and carrot sticks.  My kids were also dipping pretzel crisps in it.  Perfect for the Sriracha lover!
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— Knead to Cook

Smoked Honey Dijon Mustard Glaze.

by Filed Under: Chicken, Fish, Fruit, Gluten Free, Grilling, Grilling/Rubs/Sauces, Pork, Sauces, Seafood, Vegetarian, Wheat Free 2 Comments

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My little farm stand, tucked away on this windy road, surrounded by Amish farms has this wonderful little gem I found probably two or so years ago and I keep going back for more… it’s smoked honey.  I’ve gotten a slew of questions about how one smokes honey every time I post a picture.  I’m unsure of the exact measures that one takes to yield such an incredible product but I’m sure glad they do!  It’s remarkably flexible… I can top grilled fruit with it or use it in glazes, such as this one.  Tonight I’m grilling up a pork tenderloin for my family and this glaze will finish it off nicely.  You can easily use it over fish or chicken as well.

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— Knead to Cook

Shrimp Salsa.

by Filed Under: Appetizers, Dips, Evolution Power Yoga 40 Days, Fish, Gluten Free, Mexican, No bake/cooking required!, Party Foods, Salsas & Guacamole, Seafood, Side dish, Snacks, Vegetarian, Wheat Free Leave a Comment

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Lately I haven’t been eating any meat, actually it’s been quite a few months since I have.  I haven’t had a taste for it so I adjust my sails and go forward.  I’m sadly not a seafood lover but I do love, and have since I was pregnant with my oldest 15 years ago, cold shrimp.  Not cooked shrimp, it has to be cold.  I actually think I love the spicy cocktail sauce more than anything (the shrimp being a venue to get that to my mouth) but as of late, I started venturing out of my comfort zone and this little dish is now one of my favorites that I cannot stop eating.  Hashtag addictive!  Ha ha.  This is the perfect salsa to serve with tortilla chips, as a side or straight up out of the bowl like I do it.  It is so good and so refreshing.  It also proves my point once again, clean eating can be easy, quite tasty and fun.  Plus the longer this has to sit in the fridge, the tastier it becomes.  Easiest recipe ever!

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— Knead to Cook

Chimichurri.

by Filed Under: Beef, Chicken, Egg dishes, Evolution Power Yoga 40 Days, Fish, Grilling, Grilling/Rubs/Sauces, Pasta, Pizza, Pork, Vegetarian, Vitamix 4 Comments

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Chimichurri is a South American version of pesto that is served atop or along side meat and veggies.  I’m planning on grilling up a ton of fresh veggies from the farmer’s market and I thought this would be perfection for a vegetarian dish.  I will, however, grill up some chicken for my favorite carnivores to eat with it too.  I will use fresh herbs from my garden and you can control the heat with the jalapeño according to your taste and preference. This is also perfect over tortellini pasta or on some crusty toasted bread.  Yum!  Can’t wait for dinner.

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— 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

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*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

Pan Fried Tilapia with Rosemary Lime Beurre Blanc.

by Filed Under: Fish, Vegetarian 1 Comment

Let me begin by saying that Bia from Rich and Sweet is one of the sweetest, kindest and most beautiful friends.  I’ve been surrounded by such incredibly supportive women and men through Facebook and I’m so blessed.  Bia has agreed to guest blog for me today and brought one incredible dish to share.

Facebook:  https://www.facebook.com/pages/Rich-and-Sweet/206597032691479

Website: http://www.biasrichandsweetkitchen.com/2012/05/pan-fried-tilapia-with-rosemary-lime.html

 

Ingredients:
4-6 large tilapia fillets
1 lemon
salt and pepper to taste
1/2 cup all purpose flour
2-4 tablespoons olive oil

Rosemary Lime Beurre Blanc:
1/8 cup white vinegar
1/8 cup dry vermouth
1 tablespoon chopped shallot
1 tablespoon chopped rosemary
1 teaspoon fresh pepper
6 tablespoons cold butter, cut into small pieces
1 lime, zested and juiced
salt to taste

toasted sesame seeds for garnish
white rice for serving

 

Season fish with lemon juice, salt and pepper. Cover it and refrigerate for 30 minutes.
In a small saucepan heat the vinegar and vermouth. Over low heat, add shallots, rosemary, lime zest and pepper. Remove from heat and add 2 small pieces of butter and whisk it well. Return to stove top and whisk in the rest of the butter, 2 pieces at a time, waiting till completely melted until adding the next piece. When all butter added and combined, remove from heat and add lime juice. Whisk well and season to taste.
  
Run sauce thru a sieve and set aside.
Coat fish fillets with flour.
Heat olive oil in a frying pan, starting with 2 tablespoons. Add fish fillets, 2 at a time, and pan fry them for about 2 minutes a side, adding more olive oil as needed.
Serve hot over white rice with rosemary lime beurre blanc over it. Sprinkle with toasted sesame seeds.

— Knead to Cook