Knead to Cook

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Taco bar.

February 28, 2014 by Knead to Cook Filed Under: Brunch, Chicken, Gluten Free, Ground Turkey, Mexican, Party Foods, Turkey, Vegan, Vegetarian, Wheat Free 2 Comments

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Taco Tuesday is a staple in my house.  My kids have requested it forever and now it’s a staple… at least for the most part.  We missed Tuesday this week due to my daughter’s swim banquet for high school but I made up for it on Wednesday.  Having a taco “bar” is easy when your family has a divided diet as mine does.  My husband recently adopted a vegetarian diet, much like myself but my girls and father all eat meat.  Having a multitude of toppings makes it easy if your a vegan, vegetarian or meat lover to happily partake in this fun theme dinner.

[Read more…]

— Knead to Cook

Wheat Berry Stuffed Bell Peppers. Vegan. Vegetarian or Meat Lovers.

February 19, 2014 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Ground Turkey, Pork, Turkey, Vegan, Vegetarian, Wheat Free 3 Comments

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The count in my family is now 2 vegetarians and 3 carnivores.  I have to admit, somedays its just hard enough getting one dinner on the table versus two different options to satisfy everyone’s needs/wishes.  This dish works really well because you can prepare the base and use that for the vegan/vegetarian option and add your protein for the meat lover versions.  You can make as many as you need working essentially between the two dishes.  This dish can easily be prepared ahead of time as well and then just baked/broiled right before serving dinner.  Plus it’s packed with protein and vitamins to keep you humming along healthy and happy! 

[Read more…]

— Knead to Cook

Apple picking and apple recipe round-up.

October 19, 2013 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Fruit, Gluten Free, Grilling, Holiday, Nuts, Pork, Snacks, Turkey, Vegetarian, Wheat Free 2 Comments

 

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Bring on fall!  The weather finally warranted wearing a sweater or jacket.  I absolutely adore this season and it is by far, my favorite.  Pumpkins, cool breezes, leaves changing to vibrant colors and apples!  Lots of apples.  Finally after several busy weekends, we were able to carve out a bit of time to hit up my favorite orchard and pick some apples, in fact 40 lbs!  In the coming days I will be sharing all of my favorite recipes for everything apple. [Read more…]

— Knead to Cook

Honey Dijon Herbed Raspberry Turkey Tenderloin.

September 25, 2013 by Knead to Cook Filed Under: Brunch, Chicken, Condiments, Gluten Free, Grilling, Grilling/Rubs/Sauces, Product Review., Turkey, Wheat Free Leave a Comment

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Maille mustards are my favorite.  Honestly, it’s all we use in our house.  The flavors and unparalleled and always yield the perfect result in my cooking, sauces or dips.  I was so excited when Maille reached out to me and asked me to create some recipes for them.  I do have some recipes on my website and this one is by far my standard, go-to, obsessed and can’t live without balsamic garlic bread dip.  This recipe I’m sharing today was a bit of a departure from how I typically use mustard and I have to say, it was so good!  My kids, husband and father alike couldn’t get enough for the sweet and savory combination of flavors.

[Read more…]

— Knead to Cook

Turkey Meatballs with Lemon Basil Spinach Pesto.

June 11, 2013 by Knead to Cook Filed Under: Italian-inspired, Pasta, Turkey 4 Comments

 

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Despite having photography issues, I will forge on.  This was such a well-received meal last night – my kids were still talking about it this morning.  No, no leftovers so someone may be disappointed  tonight.  Meatballs & pasta are always a hit with kids or adults.  Great because you can make these ahead of time and just boil your pasta and toss with the pesto before serving.  Super easy.

[Read more…]

— Knead to Cook

Turkey Sausage Stuffed Sweet Potatoes.

May 28, 2013 by Knead to Cook Filed Under: Gluten Free, Ground Turkey, Potatoes, Turkey 7 Comments

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I bought the most beautiful sweet potatoes, well actually “yams” at the Farmer’s Market.  I had some fresh hot turkey sausage from the market I went to on Saturday and those two were a match made in dinner heaven.  I added a few veggies and beans and we had one of the tastiest dinners that was super easy to make.  What more can you ask for?

[Read more…]

— Knead to Cook

Orecchiette Sausage with Broccoli Rapini.

May 2, 2013 by Knead to Cook Filed Under: Pasta, Turkey Leave a Comment

 

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I think most kids growing up in an Italian house ate this meal often!  It was and remains one of my favorites.  It’s so easy, perfect for a weeknight dinner, and covers everyone’s loves.  Pasta…  Check!  Meat…  Check!  Vegetables… well maybe not a kid’s love but parents… Check!

Ingredients:

1 package of orecchiette pasta
1.5 lbs of hot or sweet Italian turkey sausage (casing removed)
1 large bunch of broccoli rapini
2 cloves of garlic, minced
1 teaspoon of fennel seeds (optional)
Hot pepper flakes (optional)
Olive oil
Salt and Pepper

Directions:

Bring a large pot of salted water to a boil and cook your pasta according to the package directions BUT 2 minutes prior to the cooking suggestion (let’s say 9 minutes – so at 7 minutes) you will add the washed and trimmed broccoli rapini.  Give a good stir.  Then promptly drain at the suggested time for the pasta (again, let’s say 9 minutes).

In the meantime, drizzle a bit of olive oil into your pan and add the sausage once the pan is hot  (I remove the casings with a filet knife prior to cooking.  Insert the knife superficially and proceed down the link.  Grabbing the casing, you can roll the meat out of it.  Cook until no longer pink.  Add the garlic, fennel seeds, hot pepper flakes, salt and pepper.  Then once the pasta and broccoli is drained, add that to the sausage mixture.  Drizzle some additional olive oil on top and give a good toss.  Adjust seasonings accordingly.  Plate up and serve with some crusty bread and a good glass of wine.  Enjoy!

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— Knead to Cook

Turkey Quinoa Mini Meat Loaf Muffins.

April 3, 2013 by Knead to Cook 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

Baked Turkey Quinoa Spinach Meatballs.

March 5, 2013 by Knead to Cook Filed Under: Gluten Free, Ground Turkey, Turkey 51 Comments

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Ahhh my Mondays are normally calm and not packed with appointments, this Monday was quite different.  My day was filled with doctor’s appointments and finally culminated with my youngest daughter’s parent/teacher conference.  I needed something that they would love, total carnivores, but something healthy, that I wouldn’t mind serving.  Filled with quinoa, a nutritional powerhouse – these are totally parent-approved!
These were prepared quickly, freeze perfectly and are the quintessential weeknight meal. You can also add these to your favorite sauce for a great weeknight meal.

Ingredients:

2 lbs of ground turkey (I used lean 93%)
1 cup of cooked quinoa (any color will do)
1 medium yellow onion, diced very small
6 garlic cloves, minced
1 cup of chopped spinach leaves (I used baby spinach leaves)
1/4 teaspoon of red chili flakes
2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce
1 tablespoon of Italian Seasoning
1 teaspoon of Oregano
Salt and Pepper
1 tablespoon of flaxseed meal
1 egg, beaten

Directions:

Preheat your oven to 350 and spray your baking pan with sides with baking spray.  Set aside.  In your stand mixer with the paddle attached, add all of the ingredients and mix until incorporated.  Then form meatballs, rolling in between your hands and then lay out on your baking sheet.  Repeat until you use all of the meat mixture.  Bake for 35 minutes or a little more – until golden brown.  Rotate them half way through the baking time.

— Knead to Cook

Bolognese Sauce.

February 14, 2013 by Knead to Cook Filed Under: Beef, Pasta, Sauces, Turkey 2 Comments

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I remember traveling to Bologna, Italy with my husband.  It was a very quaint, calm area after we had been to Florence, Rome and Venice.  We enjoyed all of the wonderful culinary treats and especially their Bolognese sauce.  From this, is my inspiration.

Ingredients:

4 tablespoons extra-virgin olive oil
2 carrots, finely diced
1 medium onion, diced
1 rib celery, finely diced
6 cloves garlic, diced
1 pound lean ground turkey
1 pound pork, ground
1/4 pound pancetta, roughly chopped
2 tablespoons of tomato paste
1 tablespoon of Italian Seasonings
1 bay leaf
1 cup of water
1 cup red wine
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano (grating)

Directions:

In your large Dutch oven (large pot), over medium heat, add the olive oil.  Once hot, add your carrots, celery and onion.  After about 4 minutes, when the onions are translucent, add the garlic.  Cook for one minute then add the meat.  Once no longer pink and properly cooked through, add the tomato paste.  Then add the seasonings, water and wine and cover.  Simmer over low heat.  I simmer this for several hours to develop the flavors.  Adjust the seasoning to your preference.

Typically people add ground lamb, I do not but that’s my taste.  If you do, add 1 lb to the mixture.  Serve this sauce over a substantial pasta that can hold up to this thicker sauce.

 

— Knead to Cook

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