Cream Cheese Chocolate Chip Cookie Bars.

by Filed Under: Cookies, Desserts, Vegetarian 9 Comments

“These are heavenly little bars!” exclaimed my youngest daughter today after she ate one bite!  That, to me, is the greatest compliment as my children are my biggest critics.  I’m not a huge fan of making full-on-fat cookies for my kids/friends but there was just something calling me to make these – plus this is why I run so much – so I can eat.  That, along with the fact that I had some cream cheese that I wanted to use up and a recipe was born!   Five ☆ rating from my kids.  Hopefully the friends that I delivered these to tonight agree :)

Ingredients:

6 ounces of low fat cream cheese, softened
3/4 c of butter, softened
1 c of light brown sugar
1/2 c of granulated white sugar
1/2 tsp of vanilla extract
1/2 tsp baking soda
1/2 tsp of salt
2 c + 2 tbl of all purpose, unbleached white flour
3/4 c of chocolate chips

Directions:

Preheat the oven to 325 degrees.  Spray your 13×9 glass pan with nonstick spray and set aside.

In your mixer with the paddle attachment, cream the butter, cream cheese and sugars until light and fluffy – about 2 minutes.  Add the vanilla.   Then sift the dry ingredients into a separate bowl.  Then add to the butter/sugar mixture.  Beat until incorporated.  By hand, mix in the chocolate chips.

Scoop all of the dough into your prepared 13×9 pan and flatten out with a mixing spoon so it’s relatively level.  Bake for 30-40 minutes or until golden brown on the top.  Keep a watchful eye on it around 20 minutes depending on your oven.  Remove and let cool for 20 minutes then slice and serve.

 

— Knead to Cook

Zucchini Banana Chobani Muffins.

by Filed Under: Muffins, Quick Bread, Snacks, Vegetarian 6 Comments

I love creating new muffin recipes!  I love it even more when I can pack veggies in them and my kids gobble them up :)  That’s the case with these muffins.  They are not overly sweet, just the right amount, and very tender -thanks to the Chobani yogurt addition.  Okay that’s my intro to this recipe. I hope you enjoy these as much as we do!

 

Ingredients:

4 eggs, at room temperature
1 c of granulated sugar
3/4 c of Chobani plain non fat yogurt
2 ripe bananas
2 c of all purpose flour, unbleached
1 c of whole wheat flour
1.5 tsp of baking powder
1.5 tsp of baking soda
2 tsp of ground cinnamon
1 tsp of salt
1 medium zucchini, shredded
1/2 c of chopped walnuts
1/2 c of chocolate chips (optional)

Directions:
In your mixing bowl with the paddle attachment, blend eggs, sugar and yogurt.  Add bananas and mix well.  In a separate bowl, combine flours, baking powder, baking soda, cinnamon & salt.  Add to the wet mixture and blend.  Stir in the zucchini and nuts until combined.

Pour this into either non stick sprayed muffins pans or into cupcake liners.  Baked at 350 degrees for 20 minutes or until a toothpick inserted comes out clean.  Cool on wire racks and then store.

Yum.

 

— Knead to Cook

Vegetarian Spicy Red Quinoa Stuffed Peppers.

by Filed Under: Vegetarian 1 Comment

Meatless Monday!  Every Monday, I try to serve my family a completely vegetarian dinner.  This was a huge hit, even with my kids!  The spice combination really kicked up the flavor. Super easy, can definitely prepare in advance and just pop in the oven to reheat.  Enjoy!

Ingredients:

1 -14 oz can of Vegetable Broth (I used organic Pacific brand)
1/4 c of water
2 bay leaves
1 c of red quinoa, completely rinsed
5 peppers, cut in half, remove seeds/membrane
4 carrots, chopped into smaller pieces
1/2 of a medium sized yellow onion, diced
1 clove of garlic, chopped
Olive oil for drizzling in the pan
2 tbl of slivered almonds, pine nuts, sunflower seeds or whatever smaller nut you prefer.
1 tsp of oregano
1 tsp of smoked paprika
1/2 tsp Italian seasonings
1/8 tsp cayenne
Salt and pepper to taste

Directions:

Fill a large Dutch oven with water (and a few pinches of salt).  Bring to a boil.  Add the halved peppers for 5 minutes.  Remove and drain.   Set aside.

In a small saucepan, heat the broth, water and bay leaves.  Once boiling, add the rinsed quinoa.  Turn the temperature down to a simmer (low) and cover.  Cook for about 20 minutes or until all of the liquid has been absorbed.   Turn off and remove from heat.  Remove the bay leaves.

In a saute pan, drizzle olive oil and cook the onion and carrot for about 10 minutes.  Add the garlic for the last 30 seconds.  Stirring constantly.  Add the quinoa, and all of the spices and the nut of choice.  Stir and mix until completely incorporated.  Remove from heat and set aside.

Assembly:

Spray your 13×9 pan with Pam or any other nonstick spray.  Lay each pepper half, cut side up, neatly without overcrowding.  Spoon the quinoa mixture into each pepper.  If you going to bake immediately – set the oven temp for 350 degree.  Bake for 30-35 minutes.  If you have prepared this dish to bake later – wrap in plastic wrap and refrigerate.  Bake following the same directions.

I hope you enjoy this dish as much as we have :)

— Knead to Cook

Baked Pumpkin Oatmeal.

by Filed Under: Breakfast, Vegetarian 8 Comments

We just got home from our run and I wanted to whip up something warm to eat.  This was a super quick recipe and bakes up in about 30 minutes.  This is definitely one way to get your week started off on the right foot!

Ingredients:

2 c of quick cooking oats
1/4 c of brown sugar
1 tsp of cinnamon
1/4 tsp of pumpkin pie spice
2 tbl of slivered almonds (any nut would work)
1 tsp of baking powder
1 tsp of vanilla extract
1.5 c of almond milk (vanilla)
1/2 c of pumpkin puree
1 egg, beaten
Cooking spray

Preheat oven to 375 degree.  Spray a 9×9 pan with non-stick spray and set aside.

In one bowl, combine all of your dry ingredients (oats through baking powder).  In your mixing bowl, add vanilla, milk, pumpkin @ egg.  Once mixed, incorporate your dry ingredients and mix until combined.  Pour into your prepared pan and bake for 30 minutes.  It should be spongy to the touch but set in appearance.  Serve in individual bowls or ramekins.  Enjoy!

— Knead to Cook

Snack attack plan!

by Filed Under: Fruit, Snacks, Vegetarian Leave a Comment

I promise, with a little bit of time, you will be ready any time you are craving a snack!  You plan & organize your life… why not your snack?  You will be more likely to eat healthy if you surround yourself with good food.  Happy 2012!!!  You deserve it!

— Knead to Cook

Chocolate Chip Nutella Banana Muffins.

by Filed Under: Breakfast, Desserts, Muffins, Vegetarian Leave a Comment

Dare I say it?  Yes!  These are heavenly!  I kept thinking that I wanted to make a muffin with Nutella for my kids.  One child just had a yucky orthodontic contraption put in her mouth & she’s barely eating.  The other child, eats to live unless it blows her away… & this will!  Okay so Nutella reigns king in my house.  I grew up eating this, it is after all an Italian staple.  My kids enjoy it just as much as I did growing up.  So it starts there… okay but what to pair it with?  Banana, of course!  And mix in a few Ghirardelli dark chocolate chips & how bad could it be?

Again.  Heavenly!

Ingredients:

1/2 c of granulated sugar
1/2 c of I Can’t Believe It’s Not Butter or Butter
2 eggs, at room temperature
1c of whole wheat flour
1c of unbleached all purpose flour (I use King Arthur)
1/2 tsp of kosher salt
1 tsp baking powder
3 ripe bananas
1 tsp pure vanilla extract
1/2 c of non fat, plain Chobani
1/2 c of Nutella
1/2 c of chocolate chips or chopped up chocolate bar

Directions:

Preheat your oven to 350 degrees.  Spray your muffin pan with non stick baking Pam.

In your mixer with the paddle attachment, cream butter and sugar together.  Beat in eggs.  In a separate bowl, whisk together both flours, salt & baking powder.  Add to the sugar mixture.  Blend together until incorporated.  Add bananas, vanilla, Chobani & Nutella.  By hand, mix in the chocolate chips.

Fill each chamber 3/4 of the way full.  Bake for 18-20 minutes.  Insert a toothpick and when it comes out clean… they are ready.  Remove and let sit on the counter for 4 minutes.  Then remove and place on a platter & enjoy!

Yum.

— Knead to Cook

Minestrone ~ Vegetarian Style.

by Filed Under: Soups, Vegetarian 1 Comment

This is the perfect soup for a cold winter day when you crave warmth.  The aroma is intoxicating & the unique flavor will satisfy the carnivores in your family.  Although this soup is not vegan, it is vegetarian.  It can be adapted by opting not to simmer the soup with the Parmesan rind or adding the cheese.

Ingredients:

3 tsp olive oil
1 yellow onion, finely diced
4 garlic cloves, finely minced
1 15 oz. can of diced tomatoes
5 c of chicken stock
4 carrots, sliced on a diagonal
1 Parmesan rind + 2 tbl of grated cheese
2 handfuls of baby spinach leaves
1 zucchini, sliced thinly
1/2 c of frozen green peas, or fresh if you have them
1 15 oz. can of chickpeas, drained and washed
Salt & Pepper to taste
1 bag of small pasta (shells, twists, orzo etc.)

Directions:
In your Dutch oven, heat the olive oil over a medium flame.  Add the onion and cook until translucent, about 6 minutes.  Add the garlic, cook for one minute.  Then add the diced tomatoes and cook for 10 minutes.  Add the broth, carrots & Parmesan rind and grated cheese.  Cook this for about 30 minutes.  Remove the rind carefully after that.  I simmer this on the stove all afternoon, covered.  20 minutes prior to serving, I add the zucchini, peas, washed chickpeas and spinach.  Season with salt and pepper to taste.

In a separate pot, follow the manufacturer’s instructions for cooking the pasta.  Drain and add to the bowl.  Pour the minestrone over top & enjoy!

 

— Knead to Cook

Fresh Mango Banana Smoothie

by Filed Under: Beverages, Breakfast, Desserts, Fruit, Smoothies, Snacks, Vegetarian 2 Comments

My daughter had a herbst appliance put in her mouth today by our orthodontist & knowing how painful this must be, I decided to make her a liquid after-school snack to help.  I took my mango pitter – the best tool for removing a mango pit by far – & peeled the remaining flesh.  Toss that in your blender with 4 scoops of low or non-fat vanilla ice cream or frozen yogurt, 1 ripe banana & 3/4 c of low fat milk or almond milk.  I also throw in some flaxseed meal (2 tbl).  Blend that in your blender (mine has a smoothie setting).  And pour into glasses with a straw.  This makes two large servings.

 

— Knead to Cook

Cranberry Cider Steel Cut Oats.

by Filed Under: Breakfast, Crock Pot, Vegetarian Leave a Comment

Oh how I love my crock pot!  It turns the simplest ingredients into magic.  This recipe is without a doubt, one of my favorites to make, especially when I have an early morning run. I come home sweating/freezing & the smells fill the kitchen.  I melt into a bowl & it refuels me.  I’m ready for the day.  Who doesn’t want that?

This recipe is super easy!  If you have a small crock pot, use that, if not, use the big daddy version.  Spray the inside vessel with a nonstick spray.  I use Pam – butter flavor.  Coat it well.  Then to that I add 1c of steel cut oats (not oatmeal).  4c of Trader Joe’s Cranberry Cider **You can use apple juice, apple cider, cranberry juice… the options are limitless.  I just use what I have on hand.  A pinch of salt.  1/8 tsp of nutmeg.  1 cinnamon stick.  1/4 tsp of ground cinnamon.  Stir it up and put the lid on.  I usually make this around 730-8p and won’t eat until 630-7a.  When I get home from my run at around 6:20 or so, I remove the lid & give it another stir.  Leave the lid off for about 10-15 minutes.  This will help thicken the oat mixture.  Ladle into bowls and top with whatever nuts you love.  I also top with Chia Seeds & dried fruit.

Chia Seed information you should know.  These seeds are known as one of nature’s  perfect foods.  They contain essential fatty acids (an excellent vegetarian source of omega-3 alpha-linolenic acid), protein, soluble fiber, protective antioxidants, vitamins, minerals, phytonutrients, and more.  Great in smoothies as well!

This breakfast will fill you up & get you ready to battle whatever comes your way :)

 

— Knead to Cook