Knead to Cook

Food & fitness obsessed girl.

Organic Beef or Buffalo Chili.

by Filed Under: Beef, Gluten Free, Soups 2 Comments

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Sunday’s are a perfect day for chili especially during football playoffs.  This can be made ahead of time or earlier in the day and left simmering on the stovetop.  I’ve used both organic lean beef and ground buffalo with this recipe and both work perfectly and are a bit healthier if you’re watching your weight.

Ingredients:

1.5 lbs of beef or buffalo (leaner the better)
Olive oil
1/2 of a large yellow onion, diced
1 large bell pepper (you choose the color)
4 cloves of garlic, minced
2 cans (16 oz) dark red kidney beans (I use reduced sodium)
1 (14 oz or smaller) can of diced tomatoes
1 – 6 oz can of tomato paste
3/4 cup of water
2 teaspoons of ground cumin
2 teaspoons of chipotle chili powder
1/2 teaspoon of cayenne pepper
1 jalapeño, finely diced (remove the seeds if you want less heat/spice to your dish)
Salt
Pepper

Directions:

In a large deep stock pot or Dutch oven, add a drizzle of olive oil to the bottom of your pan.    Turn the heat to medium.  Once hot, add the meat and break it up and cook until no longer pink. Add the onions, peppers and garlic.  Cook for about 4 minutes.  Then add the remaining ingredients.  Bring to a boil and then reduce the heat to very low and cover.  Simmer, stirring occasionally, until ready to serve.  Right before serving, taste and adjust your spices.

Serve with cornbread muffins and top the chili with sour cream, Chobani plain yogurt, jalapeños, diced spring onions, cheddar cheese or whatever you like :)

 

— 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

Quinoa Granola Bars.

by Filed Under: Gluten Free, Snacks, Vegetarian 9 Comments

 

I think we all are trying to be a bit healthier post-Thanksgiving.  I’ve been meaning to whip up a granola bar recipe that my kids could take to school and my husband can take to work that isn’t filled with preservatives and ingredients that I can’t pronounce.  And I wanted to use ingredients that we love and have on hand.  These turned out great!  Can’t wait to hear what you think of them.

 

 

 

Ingredients:

2 cups of rolled oats
1/4 cup of wheat bran
1/3 cup of chia bran (or oat bran
1/3 cup of flax meal
2/3 cup of toasted coconut
2 tablespoons of chia seeds
1/4 cup of pumpkin seeds
1/2 cup of sunflower seeds
1/3 cup of quinoa (uncooked)
1/4 cup of slivered almonds or walnuts (whatever nuts you like)
1 teaspoon of ground cinnamon
1/4 cup of dried fruit (cranberries, cherries, blueberries, apricots -whatever you love)
1 tablespoons of vanilla extract
3 tablespoons of melted coconut oil
1/2 cup of agave or maple syrup
Optional:  1/4 cup of chocolate chips
Pinch or two of salt

Preheat your oven to 325 degrees.  Line a 13×9 glass pan with parchment paper and set aside.  In your stand mixer, paddle attached, blend all of the ingredients together.  When done, spoon it into your prepared pan.  Take a large piece of plastic wrap and lay it over top.  Press the mixture down firmly with your hand.  The plastic will help you to do this neatly. Then bake for 35-38 minutes or until lightly golden around the edges.  Let cool.  Remove by pulling up on the overhanging parchment paper.  Cut or break into pieces.  Enjoy!

— Knead to Cook

Cake batter yogurt. Celebrating Chobani’s Birthday!

by Filed Under: Desserts, Gluten Free, Snacks, Valentine's Day, Vegetarian, Vitamix, Yogurt 27 Comments

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Chobani is hand’s down one of the BEST companies & I’ve been blessed to have them be such an incredible supporter of my blog/website.  Today they celebrate 5 years and to help I whipped up a cake batter themed yogurt that can be frozen as well, to help ring in this 5th birthday!  I was thrilled to use my little glass Chobani bowls and it was so appropriate to serve at their party.

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— Knead to Cook

Spinach Cumin Hummus.

by Filed Under: Dips, Gluten Free, Vegetarian, Vitamix 3 Comments

I admit, I do love a good hummus and be to honest, I much prefer making it at home to purchasing the store-bought versions.  Homemade hummus is not only so easy, it is incredibly flavorful and you control the ingredients – so it’s healthier.

My oldest daughter and I are attending a party tonight and I wanted to bring an appetizer to share with our host.  This will be perfect to share although I may need to make another batch because I keep eating this one. Perks of styling food today.

Ingredients:

1 can of low sodium chickpeas, drained
2 cups of fresh baby spinach (I used organic)
1/4 cup of tahini
3 garlic cloves
2 tablespoons of lemon juice
1 tablespoon of low sodium soy sauce
1/3 cup of water
1/4 cup of olive oil
1 teaspoon of ground cumin
1 teaspoon of salt
ground pepper
Optional garnish ideas:  Drizzle olive oil, pine nuts or walnuts on top.
Directions:

Add all of the ingredients to your food processor or Vitamix.  Pulse until you have the consistency that you wish to have.  Taste and adjust the seasonings.

Serve with crackers, veggies or pita chips.

— 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

Mac-N-Mo’s Morselicious Treats Giveaway!

by Filed Under: Giveaway!!!, Gluten Free, Vegetarian 7 Comments

Yesterday I had the awesome pleasure of chatting with the CEO/owner/genius behind Mac-n-Mo’s Magical Morsels based in Los Angeles. It was an amazing conversation and it totally brightened a sick, ill-filled, down kind of day. I’m so blessed to have started on this awesome food journey. You never know where it will take you!

So after I got off the phone with Mo… I immediately ordered some of her vegan awesomeness! But I’m all about sharing! So I asked her if she would share with you guys and she agreed!

So here are rules. Like both of our pages on Facebook by clicking here Knead to Cook and Mac-N-Mo’s  and LIKING the page.  Post a comment here or Knead to Cook’s Facebook page (not liking) an actual comment.  U.S. residents only. That’s it! A random winner will be selected on Saturday, September 22nd at 6 pm EST. The winner will receive 1 bag (12 ounces) of Mac-n-Mo’s Morselicious Mix and a copy of their e-cookbook. Okay, GO!!!!

 

— 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

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

Stuffed prosperosa eggplant.

by Filed Under: Gluten Free, Ground Turkey, Vegetarian 2 Comments

 

 

I purchased these lovely prosperosa eggplant at our farmer’s market on Tuesday.  I couldn’t wait to use them & with a crazy week – tonight was finally it.  This recipe can be adjusted to fit your likes or what you have on hand.  Also, easily transition to a vegetarian dish by omitting the ground turkey.  I just need to boost my protein intake so I opted for the lean ground turkey for dinner.

Ingredients:

5 prosperosa eggplants (you can use regular eggplant)
1 cup of quinoa (cooked)
1 red bell pepper, chopped
3 cloves of garlic, minced
1 tablespoon of ground cumin
Salt and pepper to taste
1 lb of lean ground turkey
1 teaspoon of basil, chopped
1 teaspoon of parsley, chopped
Vegetable broth (you can use chicken broth as well)
Cheese for topping (your choice – I used Piacentinu but mozzarella, cheddar, parmesan would all work).

Directions:

Preheat the oven to 350 degrees.

Cut the tops off of your eggplant and scoop out the interior.  I cooked this on the stovetop and set it aside.

In a saute pan over medium heat, add some olive oil.  Let that heat up and then add your ground turkey.  Cook for 4 minutes and then add the pepper, garlic, cumin, salt and pepper and parsley.  Cook until no longer pink and then add the basil. Add the quinoa to the mixture and blend.  Then add to each eggplant.   Top with some shaved cheese.  Then I added about a tablespoon of broth to the top of each eggplant.  Bake for 25-30 minutes.

— Knead to Cook