Roasted Red Pepper & Garlic Hummus.

by Filed Under: Condiments, Dips, Gluten Free, Party Foods, Side dish, Snacks, Vegetarian, Wheat Free Leave a Comment

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This week I took a foray into baking up pitas.  I have to admit, I knew hummus would come along shortly after.  I mean seriously, how can you eat pitas without it?!  Ha ha.  Well my family gobbled up the first batch of pitas so I’m whipping up another batch.  Click here for that recipe.  Hummus is very easy to make and tastes so much better than store-bought versions.  Plus with this, you control the olive oil (even though it’s a healthy fat I still like to limit the quantity in the food I eat) and I have a little trick on exactly how to do that.

Ingredients:

2 cans of low sodium chick peas (both drained and rinsed)
2 red bell peppers (jarred in water) – reserve the water
4 cloves of garlic (use less if you aren’t a fan)
1 teaspoon of ground cumin
1 teaspoon of chipotle chili powder (or regular chili powder if you have that on hand)
Salt
Pepper
Lemon juice – from half of a lemon
1 tablespoon of olive oil

Directions:

Into your food processor, add the chickpeas, garlic, two roasted red peppers, cumin, chili, salt, pepper and lemon juice.  Puree into well-incorporated.  While the machine is running add the tablespoon of olive oil.  If you need it creamier, most likely you will, add a tiny bit (1/2 teaspoon at a time) of the reserved liquid from the roasted red peppers.  This will not only infuse the hummus with more of the red pepper flavor, it will keep the calories down because you aren’t using more olive oil.  Puree until smooth or desired texture is achieved.  Cover and refrigerate until serving.  Serve with chopped veggies, pita slices etc.  Also works well on a sandwich instead of mayo or mustard.

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— 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

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

Panko Breaded Baked Chicken Tenders.

by Filed Under: Appetizers, Chicken, Party Foods 9 Comments

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There’s something about crunchy breaded chicken.  I love that I managed to get this super crispy but not by frying – but baking in the oven.  This recipe is super adaptable and easy – great for a weeknight meal.  Pair it up with your favorite veggies and you are set.  Kid approved and parents will love it too.  Great idea for a party as well if you cut the chicken into bite-sized pieces.

Ingredients:

Chicken (as much as you need to feed your family) cut into tender size
All-purpose flour (I use King Arthur’s)
Salt
Pepper
Panko bread crumbs
4-6 eggs, whisked

Directions:

Preheat your oven to 375 and line your baking sheet with parchment or a Silpat.  Set aside.  You are going to place the flour (with some salt and pepper to season), the Panko and the eggs into three separate bowls.  Add additional ingredients if you start to run low.  Working in this order – dip the chicken tender into the flour first – dredging on both sides a nice coating.  The next step, dip the floured chicken into the egg, coating both sides.  Then, finally, dip into the Panko, pressing the chicken in firmly to get the Panko to really stick.  Gently place on the baking sheet.  Repeat until complete.  As you run out of flour or Panko, refill as necessary.  Bake for 12-14 minutes and then flip each piece gently so you avoid disturbing the crust as much as possible.  Bake again for another 12-14 minutes.  Remove when golden brown.

As additional options:

Instead of using egg you can smear dijon mustard onto the chicken before the Panko.  You can also add grated parmesan (or any other hard cheese) to the Panko as well.  If you like spicy, add some cayenne pepper to the flour mixture along with the salt and pepper.  Have fun and make it your own.

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— Knead to Cook

Cabot Cheddar Cheese Crackers.

by Filed Under: Cheese, Party Foods, Snacks, Vegetarian 1 Comment

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Cabot Cheese was gracious enough to send me a care package of their incredible cheeses to create some fun recipes and that’s just what I’ve been doing.  Last week I made Tuscan cheddar biscuits.  This week, I wanted to whip up some cheese crackers.  I had an old hand-written recipe for cheese crackers (not sure of the origination or the age of it) but I now know why I kept it.  These are knock your socks off good!  I had to step away from them… they are addicting!

Ingredients:

1 cup of All-purpose flour (I used King Arthur’s)
1 tsp of salt
1/4 tsp of finely ground pepper
4 tablespoons of ice cold butter (I keep it in the freezer prior to use)
1 – 8 oz block of Cabot cheddar cheese, grated (medium sized grater)
3 tablespoons of ice water

Directions:

In your food processor pulse the flour, salt and pepper.  Then add all of the butter and pulse till the dough looks like coarse meal.  Add the grated cheese.  Pulse until incorporated. Then through the spout opening  located at the top of the lid, add one tablespoon of ice water at a time and while the machine is running (not pulsing here).  Keep adding one tablespoon of ice water until the dough forms a large ball and comes together (then stop adding additional water).  Wrap this in plastic wrap and refrigerate overnight or if using the same day, at least for 1-2 hours.  Remove from the refrigerator and let stand for about 10 minutes or more until pliable enough to roll out.  Slice the dough into two halves, working with one at a time.  Lay out two sheets of wax paper.  Place one piece of the dough in the center of the wax paper and top it with the other piece.  Roll the dough to about 1/8 of an inch thick.  That equates to about half of a pencil.  Cut the dough with small cookie cutters, pastry knife or just a regular knife.  Then refrigerate for another 10 minutes to chill.   If you’re trying to have these resemble the Cheez-It look – poke a small hole in the center of each cracker prior to baking.  

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Preheat your oven to 350 degrees and line your cookie or baking sheet with a silpat or parchment paper.  Transfer the crackers to your prepared sheet and bake for 12-16 minutes or until lightly golden around the edges. You can place the crackers close together as they puff up and not grow outward like cookies do.  Remove and let cool.  Store in an airtight container.

 

 

— Knead to Cook

Chocolate Chip Peanut Butter Football or Lips Dip.

by Filed Under: Dips, No bake/cooking required!, Party Foods, Valentine's Day, Vegetarian Leave a Comment

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My daughter was hosting a Super Bowl party so we searched the internet for a fun dessert idea that would be football themed.  We stumbled upon www.crazyforcrust.com website and knew this was perfect!  I kept the recipe right on for how they did it.  It would also be super fun encrusted with red sprinkles for lips to celebrate Valentine’s Day!

Ingredients:

1/4 cup of butter (I used butter substitute)
4 ounces of low fat cream cheese, room temperature
1 cup of creamy peanut butter
1/2 teaspoon vanilla extract
1.5 cups of powdered sugar
1/2 cup of chocolate chips

Encrusting: You can use chocolate sprinkles or mini chocolate chips (like I did).
Icing:  To replicate the laces on a football.

Directions:

In a stand mixer, cream the cream cheese and peanut butter with the paddle attachment.  Add the vanilla.  Then in 1/4 cup increments, add the powdered sugar.  Once complete, add the chocolate chips.

Turn the batter out onto your serving platter.  Shape with clean hands into a football or lips etc.  Then dump your encrusting option on top and start gently pushing it in to cover.  I only covered the top.  Serve with pretzels or graham crackers.  Refrigerate until serving.

— Knead to Cook

Candy Corn Marshmallow People.

by Filed Under: Candy, Desserts, Halloween, Holiday, Holiday Baking Ideas, Party Foods, Snacks, Vegetarian 142 Comments

 

I made these last year and they were a total hit.  I shared the on my blog and on Facebook and they have shown up as a guest on many other blogs.  I needed to make more and take a better photo of these cuties.  I made these super-sized.  These are the jumbo marshmallows but this recipe works well with the regular size as well.

Ingredients:

1 bag of marshmallows
8 ounces of white chocolate
Vegetable/canola or coconut oil
Yellow food coloring
Orange food coloring
Black gel icing tube

OR you can use colored Wilton baking chocolate in orange and yellow.One bag each is sufficient.

 

Directions:

You have many different options for chocolate use on this recipe – please read the entire recipe before proceeding to ensure that melting is optimized and you don’t have any issues.

If using the colored Wilton chocolate melts, melt according to the package directions and then follow directions below.  Of course adding food coloring isn’t necessary.

If using melting wafter in white chocolate or chocolate in bar form – chop the chocolate into very small pieces for easier melting (melt in a double boiler or in the microwave on the defrost setting).  Set the time for small increments, like 30 seconds and remove and stir.  If using a double boiler, bring a small saucepan filled with about 1/4 way up filled with water to a boil and place an oven-safe bowl over the top.  The water below should not be touching the bowl.  Add the chocolate and melt slowly, whisking frequently. Once the chocolate is completely melted, you may add a bit of oil to the chocolate if needed to loosen it up.  I start with a small amount, 1 teaspoon and add more if necessary.

Pour the chocolate into two separate bowls and add your food coloring (if using white chocolate and not the colored Wilton chocolate).  Add the coloring and whisk.  Dip your marshmallow in the orange first about 1/3 of the way up and then set on some parchment paper.  Proceed throughout the marshmallows doing the orange.  Placing your dipped marshmallows on a platter or a table lined with parchment. Once the chocolate is set up and firm, repeat with the yellow and only coat half way up the orange color.  Again, let that set up.  Using a gel tube of black icing, gently make two eyes and let that set up before bagging (this seems to take the longest).   Avoid putting too much of a dot for the eyes or they will drip.  Enjoy!

 

— 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