Knead to Cook

Food & fitness obsessed girl.

Sweet Potato, Pear and Sage Soup.

by Filed Under: Brunch, Featured, Fruit, Soups, Stocks/Broths, Thanksgiving, Vegetarian, Vitamix, Wheat Free 12 Comments

 

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As many of you know I was unfortunately down and out last week.  I had surgery on my finger the week prior and contracted a staph infection that landed me back in the hospital this past week hooked up to IV’s.  I’m so thankful to be home surrounded by family and good friends.  Boy the things we take for granted!  Despite my finger being bandaged and unable to really get in the kitchen and cook up a storm – I have to rely on my wonderful husband to help me, which he gladly obliged!  After my run on Sunday we whipped this up (had just picked up some fresh sweet potatoes and pears) and thought it would be the perfect dish on our first chill-in-the-air fall feeling Sunday.  It turned out beautifully and even my pickiest loved it.  Winner!

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— Knead to Cook

Pumpkin Turkey Chili.

by Filed Under: Chili, Gluten Free, Ground Turkey, Mexican, Soups, Vegetarian, Wheat Free 1 Comment

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September is here and I may be jumping the gun but it’s pumpkin time to me!  I know I’ve gotten a lot of heat about jumping on the pumpkin bandwagon too early but I am a pumpkin fanatic and once school starts… GAME ON!  This recipe can be made with or without ground turkey if you’re looking for a vegetarian option.  I made this for my family so I went the meat route (total carnivores) – if I were making this for me, I would’ve omitted it and added more beans.

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— Knead to Cook

Gazpacho.

by Filed Under: Appetizers, Evolution Power Yoga 40 Days, Gluten Free, Mexican, No bake/cooking required!, Party Foods, Soups, Vegetarian, Vitamix, Wheat Free 4 Comments

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I love making vegetarian dinners for my family.  It’s important to me to do this a few times a week.  This one, I admit, is super easy when you have a bounty of fresh tomatoes flowing from the garden daily.  I typically make salsa or roast my tomatoes for sauce but I thought it would be a nice night for a cold soup with some crusty bread and tons of flavor!  If you love salsa, you will totally flip over this soup.  Also, great to make the night before or a few hours before dinner and let the flavors mingle while chilling.  Also great for an appetizer idea served in tall, thin glasses as shooters.  You can top this with fresh sliced jalapeños or cold shrimp would be perfection too!  Plus another great thing about this recipe, no heating up your kitchen and preparation is super fast!   Vegan.

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— Knead to Cook

Healthy Corn Chowder.

by Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Soups, Vegetarian, Wheat Free 1 Comment

 

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Tuesdays are my farmer’s market day.  I gain inspiration there and when I saw stacks and stacks of Florida corn on the cob… I knew I had to whip up this soup.  Perfect for a rainy afternoon.  Filling after a long swim practice for my girls.  Filled with protein and fiber.  All good!  Plus a nice vegetarian dish that my carnivores would find filling.

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— Knead to Cook

Pulled chicken taco soup.

by Filed Under: Mexican, Soups, Wheat Free Leave a Comment

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This pulled chicken taco soup was inspired by my youngest who, each and every week, begs for tacos.  I thought I would put a little spin on it and make my carnivore family a lovely little taco soup with pulled chicken.  I had a board meeting and sadly missed it but my husband’s report was that it was a great success!

Ingredients:

32 ounce low sodium chicken broth (I used Pacific natural organic low sodium)
4 chicken breasts
Salt and pepper
1/2 of a medium onion, chopped
4 chopped tomatoes or 1 can of chopped tomatoes (smaller size can)
1 can of black beans or red kidney beans (low sodium)
1 bell pepper, chopped
1 jalapeño, diced with seeds removed (leave them in if you like more heat)
1 6 ounce can of tomato paste
1 tablespoon ground cumin
1 teaspoon of chipotle chili powder
1/2 teaspoon cayenne powder
4 cloves of garlic

Directions:

In your Dutch oven or large stock pot over medium flame, add your broth and chicken.  Bring it to a boil and cook until the chicken is completely cooked through.  This will take 10-12 minutes. Turn the burner down to low, remove the chicken slowly and place it in a bowl.  With two forks, start shredding the meat.   In your bowl, add the cumin, chili powder, cayenne, salt and pepper.  Then add the meat back to the broth.  Add the remaining ingredients.  Cover and stir occasionally.  Taste and adjust the seasonings as needed.

Garnish with jalapeño peppers, Chobani plain non fat yogurt, cheddar cheese or sour cream.

— 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

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

Italian Turkey Sausage and White Bean Soup. {easy}

by Filed Under: Ground Turkey, Pasta, Soups, Turkey 2 Comments

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Winter has arrived this week in Pennsylvania, at least for this week – looking forward to warmer temps already next week.  But bone-chilling temps for me means making soup for dinner.  I experimented with this one and I have to say, it’s one of my favorites.  Not only was it super easy to make, relatively cost effective – it also tasted phenomenal and didn’t blow the pursuit of healthy eating.  I’m officially down 17 lbs!

So get ready… this would be the perfect weeknight night dinner idea or simmering along on a weekend for a lazy, family dinner.

Ingredients:

Olive oil
1 lb or so package of turkey sausage (I used hot), casing removed
1 tablespoon of fennel seeds
1 14 oz can of cannellini beans (white beans)
1 -28 oz can of crushed tomatoes (I used San Marzano)
2 cups of vegetable or chicken broth
1 tablespoon of Italian seasoning
1 tablespoon of dried basil
1 teaspoon of dried parsley
Salt and pepper

Directions:

In your sauté pan over medium heat, drizzle a touch of olive oil to prevent the sausage from sticking.  Then add your sausage and break apart with a spatula as it cooks.  Cook until no longer pink.  Sprinkle in your fennel seeds.  Then add the remaining ingredients.  Bring to a boil and then reduce and simmer.  Cover.  I let this simmer all afternoon.  Add additional broth if necessary.  You can serve this with noodles or not, I opted not to.  Adjust the salt and pepper before serving.

Beans are packed in fiber and protein – a great meal choice especially after kids/adults have finished practicing or working out.  🙂

 

 

— Knead to Cook

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

Ground Beef Taco Soup.

by Filed Under: Mexican, Soups 5 Comments

 

We had our very first snow of the year, actually of all of 2012!  Although it was short-lived, it was fun while it lasted.  It put me in the mood for a nice, hearty soup to soothe my  soul and warm my bones. Every so often, you need a meal like that to make you smile.  To make it even more special, my youngest is home sick with me today and she helped me create this recipe – which makes it all the better.  She is my taco expert!

Ingredients:

Olive Oil
2 lbs of lean ground sirloin beef (92% lean)
1 medium onion, chopped
2 bell peppers, chopped (I used one yellow and one green)
2 teaspoons of ground cumin
1 teaspoon of chipotle chili powder
1 teaspoon garlic powder
Salt and Pepper
1 small (11 ounce) can corn
1 can of dark red kidney beans (low sodium)
1 tablespoon of diced chilis
10 ounce can of diced tomatoes with chilies or a can of diced tomatoes
20 ounces of chicken stock

Directions:

In a Dutch oven (I use my Le Creuset Dutch oven).  Pour a splash of olive oil in the bottom of the pan and turn the heat source to medium.   Add the beef, onion and peppers.  Break up the meat as you cook it.  This should take about 8-10 minutes.  Then you will add all of the seasonings.  Give it a good stir.  Then add the corn, beans, chills, tomatoes and stock.  Bring it  to a boil and then cover and reduce the temperature to low.  Same the stock about 30 minutes into cooking to adjust the seasonings to your taste.

You can easily substitute the ground sirloin for ground turkey.  Add or omit the spices you like/don’t.  Make this your own 🙂

 

 

— Knead to Cook