Knead to Cook

Food & fitness obsessed girl.

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

Spinach & garlic stuffed pork.

by Filed Under: Pork 2 Comments

If you read enough of my recipes,  you will notice a common thread throughout… I love garlic!  I don’t know if it’s the Italian blood but there is something magical about it.  It makes everything taste so good.  Plus, it is so good for you.  A win – win for sure!  This recipe was created today by me, on the fly.  I was craving something different and had purchased some pork tenderloins at the store… my mind was racing.  This recipe, I have to admit, was incredibly good.  Exceptionally flavorful.  Even my kids loved it!  I hope you get a chance to try this one… or pin it!  I will be making this again very soon.

This is a rough listing for the ingredients.  I would suggest following my lead but putting your own twist on it.  Add more of what you like, subtract what you don’t prefer.

Ingredients:

Olive Oil
2 lb pork tenderloin
8 cloves garlic
3 c of baby spinach leaves
1/2 c of Panko bread crumbs
Salt and pepper to taste

I took my pork tenderloin and butterflied it.  Basically, taking a fillet knife, I cut the tenderloin like you would cut a bread roll.  You would of course, wouldn’t go through the entire tenderloin but just 3/4 of the way through so you can flap it open and lay it flat.  I hope that makes sense.  I then laid a piece of wax paper over top and flattened it with my mallet.  The meat was still about 1/2 inch thick or more.  Salt and pepper the inside and place on a glass 13×9 pan (that you’ve sprayed with Pam) or on a cookie sheet that you’ve also sprayed with a non stick spray.

On the stove, heat a skilled with a 2 tbl of olive oil.  The pan should be hot but not searing.  I set the flame to medium.  In the pan I added about 3 handfuls of baby spinach leaves and 8 chopped garlic cloves.  I cooked for about 6 minutes until wilted.  I then added about 1/2 a cup of Panko bread crumbs.  Toasted those up with the spinach/garlic mixture for about 4 minutes.  Remove from the heat.

Get your baking twine ready 🙂  If you don’t have twine, use toothpicks.

You are going to spread the spinach mixture onto the pork (open side that is facing you).  Then flap one side over to the other (like closing a book).  I used twine and wrapped several pieces around the meat and tied it.  If you’re using a toothpick – just push the toothpick along the edges to seal them (straight through).  Sprinkle with salt and pepper.

Bake uncovered in a 425 degrees for 35-40 minutes or until the temperature of the meat reaches 170 degrees.  Remove from the oven and tent with foil for 10 minutes.  Slice and serve.

 

— Knead to Cook

Mexican soup.

by Filed Under: Ground Turkey, Soups 2 Comments

Rainy afternoon here in Pennsylvania which makes me immediately think of making soup.  I was going to be busy with appointments later in the day and this is a great recipe to make and just let simmer until dinnertime.

Ingredients:
2 tsp of olive oil
1 lb of lean ground turkey
1 yellow pepper, chopped
1 red pepper, chopped
1 medium sized yellow onion, chopped
1 jalapeño, diced
1 28 oz can of chopped tomatoes
2 c of chicken broth
1/2 c of water
1 can of red beans, with liquid
1 c of corn, frozen or drained from a can
2 tsp of cumin
1/2 tsp of smoked paprika
Salt and pepper to taste

Directions:

In you large Dutch oven, heat the olive oil and add the ground turkey, onion and peppers.  Breaking the meat apart and stirring until no longer pink, about 10-12 minutes.  Then add the remaining ingredients.  Bring to a boil and then turn down to a simmer and cover. Serve with chopped red onions, sliced jalapeños, cheddar cheese or a dollop of sour cream.

The fun spoon is available through a wonderful artist on Etsy.  Click the link below to access her work.

 http://www.etsy.com/people/pumpernickelandwry

— Knead to Cook

Italian spicy sausage with roasted Rosemary potatoes.

by Filed Under: Potatoes, Turkey 3 Comments

Tuesday’s is Farmer’s Market day for me, typically.  Sadly, I haven’t been able to get there the past few weeks so I was thrilled to go after my very early run with my friend Alex.  My youngest, requested hot turkey sausage from the lovely Mennonite stand and I couldn’t resist her request.  So tonight’s dinner isn’t fancy by any stretch of the imagination but it was really good.

Rosemary roasted potatoes ~ I sliced small red potatoes and yams into bite sized pieces.  Drizzle with olive oil and toss with rosemary, sea salt and some parsley.  Place on a cookie sheet and bake at 375 for about 45 minutes, tossing halfway through.  Adjust the temperature if the potatoes are cooking too quickly.

Take 1-1.5 lbs of hot Italian turkey sausage and grill it until it’s just about cooked through.  Slice into 1 inch, bite sized pieces.  Throw that into a skillet with some olive oil and some sliced peppers & onions.  Cook this for a few minutes, until the peppers soften a bit.

Plate together and enjoy!  I served this with a mixed field greens salad.

— Knead to Cook

Marshmallows.

by Filed Under: Snacks, Valentine's Day Leave a Comment

I’ve posted this recipe once before on my Facebook page a few weeks back. I thought that adding a touch of pink food coloring would be fun to do a practice round of heart-shaped pink fluffy marshmallows.  Then I thought, what would be better…. top dip them in chocolate, cover them in sprinkles and add a stick to make a cute Valentine pop 🙂  These can made w/o the food coloring for your classic white marshmallows.   Cute for Valentine’s Day treats or for a school party.  You can also make them for hot chocolate – dip them in chocolate with crushed peppermint sticks.  The possibilities are endless!

Ingredients:

3 packages unflavored gelatin
1 c of ice cold water, divided
1.5 c of granulated sugar
1 c of light corn syrup
1/4 tsp of salt
1 tsp vanilla extract
Food coloring (a few drops) optional
Optional – 1 vanilla bean, seeded
1/4 c of confectioners’ sugar
1/4 c of cornstarch
Non stick spray – for the pan

 

    • Directions:
      Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

      In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Cook over medium flame, cover and cook for for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

      Turn the mixer on low speed and slowly pour the sugar mixture down the side of the bowl into the gelatin mixture. Once everything is added, turn it up to high speed. Whip for 14 minutes. Add the vanilla extract and seeds (if using) & food coloring (if using) during the last minute of whipping. While the mixture is whipping~ prepare the pans as follows.

      Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Dust the prepared pan with the sugar/starch mixture. Make sure it is completely covered. Return the remaining mixture to the bowl for later use.

      After mixing, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Be sure to make top even as the marshmallow will set as you leave it. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the remaining for later. Allow the marshmallow pan to sit for 4-8 hours.

      Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a dough cutter or a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, dust each side with the sugar/starch mixture. Store in tupperware for up to 2-3 weeks.

 

 

 

— 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

And the winner is…

by Filed Under: Giveaway!!! Leave a Comment

Okay a winner has been chosen & that lucky person is….

Debra Holt Gabriel 🙂

Please email me at robin@kneadtocook.com with your mailing address.

Okay guys don’t be sad that you didn’t win.  I have many more giveaways planned for the next several weeks/months.  I also want to link you up to my friend’s eBay auction page where she sells these awesome liners.

http://www.ebay.com/sch/slinky1128/m.html?_nkw=&_armrs=1&_from=&_ipg=50&_sop=1

— Knead to Cook

Turkey chili.

by Filed Under: Chili, Ground Turkey 4 Comments

I love chili.  In fact my entire family does.  It is the quintessential food for cold days, football viewing days & rainy days – whenever.  I lighten this recipe up by using lean organic ground turkey & by using a lot of spices to pump up the flavor.  I hope you give this one a try!

Ingredients:

2 tsp of olive oil
1 lb lean ground turkey (not the dark meat)
1 medium onion, chopped
1 bell pepper, chopped
4 cloves of garlic, chopped
2 – 15 oz cans of dark red beans
1 – 28 oz can of chopped tomatoes.  I like Furmano’s with onions and peppers for this recipe.
1 – 6 oz can of tomato paste
1/4 c of water
1 tsp of chili powder
2 tbl of ground cumin
2 tsp of cayenne pepper
Salt and pepper to taste
Optional:  I throw in one jalapeño chopped with seeds.

Toppings:
Low fat cheddar cheese
1 red onion, diced
1 jalapeño, chopped

Directions:
In a large Dutch oven, heat the olive oil.  Once hot, add the onions, peppers and ground turkey.  Cook until no longer pink.  Add the garlic & the remaining ingredients.  Bring to a boil.  Turn down, cover and let simmer for 1-6 hours.  Stirring, of course, occasionally.  Top with cheddar, onions or jalapeños.  Enjoy!

The spoon was made for me by Carrie.  Here is the link to her Etsy page 🙂

http://www.etsy.com/people/pumpernickelandwry

 

 

— Knead to Cook