Knead to Cook

Food & fitness obsessed girl.

A task for the day…

by Filed Under: Pasta Leave a Comment

I shared this on my FB KTC page but just in case, I wanted to post it here too.

A task for the day: Take a stack of post it it notes that will be nearby you throughout the day. Yes, keep them in your purse, on your desk –wherever! Write the world “Liar” on the top note in bold. Any time during the day when you..

~Feel you aren’t good enough.
~Feel you aren’t strong enough.
~Don’t have the willpower to make the better food choice.
~You can’t avoid junkfood.
~Can’t get motivated.
~Don’t have the time to workout because you’re too busy.
~Feel like being overweight is the only option for you.
~Can’t get enough sleep.

Peel that post it not off look at it and know that the little voice inside of your head is a LIAR and that you can do ANYTHING! Hold that note in your hand… believe it – crumble it up and toss it and repeat!

— Knead to Cook

Red sauce with garlicky turkey meatballs.

by Filed Under: Ground Turkey, Pasta, Sauces 4 Comments

I’m very much an Italian girl.  Grew up eating pasta, sauce & meatballs my entire life.  It is, without a doubt, one of my comfort foods.  Memories of my family gathering around the table, fighting for more meatballs (I remember one time someone “accidentally” getting stabbed with a fork, are part of my fondest memories.)  Being a Gambino – you can understand why.

But as I got older, and adopted healthier eating habits, I revamped the old school recipe to be a bit healthier.  The sauce has remained the same… the meatballs have undergone a huge change & white pasta has been replaced with whole wheat.  All in all, still very tasty and comforting.  I hope you enjoy this recipe as much as I do.

Sauce:

1/2 c olive oil
1 medium onion, diced
6 garlic cloves, chopped
1 tsp sea salt
1 tsp ground black pepper
1 (28 oz) can of Furmano’s diced tomatoes
1 (28 oz) can of Furmano’s chopped tomatoes
1 can of tomato paste
2 bay leaves
2 pinches of red pepper flakes
2 tsp of Italian Seasoning
1 tsp of Oregano

In a Dutch oven, heat the oil over a medium flame.  Once hot, add the onions and stir for about 8 minutes.  Add garlic for 30 seconds.  Add salt and pepper, both cans of tomatoes, paste, bay leaves, and the remaining seasonings.  Turn the flame down as low as it goes, cover and simmer.  Stirring occasionally.

Meatballs:

1/2 c of Panko breadcrumbs
1/4 c of parsley, chopped
2 eggs, beaten
3/4 c of Parmesan Reggiano cheese, grated
6 garlic cloves, finely chopped
1 tsp salt
1 tsp ground black pepper
1/2 tsp red pepper flakes
1 lb of 85/15 ground turkey
1/4 c of olive oil

Combine all ingredients (except for the olive oil) in your mixing bowl.  Mix by hand until incorporated, avoid over mixing.  Roll into balls and place on a plate or cookie sheet.  Your going to work in batches browning them.  Once complete.  Heat the olive oil in a large skillet over medium flame.  Once the oil is hot, add several meatballs to the pan.  Allow for room to roll them around for growing.  Avoid overcrowding.  This process will take about 10-12 minutes  Once browned on the outside, gently place the meatballs into the sauce.  Be careful when adding and stirring the sauce as you can break up the meatballs.  Work in batches until all of the meatballs are browned and added to the sauce.

I let the sauce simmer on the stove for about 4 hours or more.  Keep a watchful eye and stir occasionally.  Serve over your favorite pasta and enjoy!

— Knead to Cook

Menu for tonight…

by Filed Under: Pasta Leave a Comment

Okay so last night I found it was National Spaghetti Day… how do I keep missing those things?  Ha ha.  Well I had this on the menu for tonight – nice and soft foods for my daughter who is still having significant mouth pain.  Recipe & pics to be posted tonight.  Hope everyone is having a great afternoon!

Oh and now you get to see where I got the idea for the chalkboard wall background.  My wall is in my kitchen and we love it!  ~Robin

— Knead to Cook

Mixed fruit & spinach protein smoothie

by Filed Under: Breakfast, Fruit, Smoothies, Snacks 1 Comment

Okay I have one child that lives to eat & one that eats to live!  My youngest daughter doesn’t have a huge appetite ever!  So, with that, I try to make every bite as vitamin packed & healthy as possible.  This smoothie is super healthy & delicious.  I promise… the kids have no idea how good it is for them!
In a blender, add a handful of baby spinach leaves, two cups of fruit – frozen, fresh – whatever.  I added peaches/strawberries/cherries & 1 banana.  I scoop of Whey protein powder.  Optional – you can add a scoop or two of low fat frozen yogurt or ice cream (I normally do this but didn’t today) or a scoop of yogurt.  I also add one cup of almond milk (you can use regular low fat milk) and 2 tsp of flax seed meal and then start to blend it.  My blender has a smoothie setting so I use that.  Once it starts to combine, I will drizzle more milk in to get the consistency that I wish to achieve.  Pour into a glass, add a straw and enjoy!

There is so much flexibility that you have when making smoothies.  You can go all green – spinach, green apples, avocados etc.  You can add or delete what you like.  Have fun with it but my only suggestion is if you’re adding the spinach… whip the smoothie up before the kids see it 🙂

— Knead to Cook

Crock Pot Beef Stew.

by Filed Under: Beef, Crock Pot 2 Comments

We don’t normally eat a lot of red meat in our home but when the cold weather rolls in, as it has, there is something about a pipping hot bowl of beef stew that just warms you up.  I served this stew over whole wheat egg noodles.  The family loved it!  Another benefit, it was made in the crock pot so dinner was remarkably easy.  I served this with the crusty bread I made yesterday.  Great pairing!

Ingredients:

2 tbl of olive oil
5 carrots, finely cubed or run through your food processor grater attachment
1 medium yellow onion, finely diced or run through the food processor as well
3 celery stalks, finely chopped (or use the food processor)
3 lb beef chuck roast, fat trimmed and then cubed into bite-sized pieces
1 28 oz can of crushed tomatoes
1 c of beef broth
5 garlic cloves, sliced
1/2 tsp red pepper flakes
Salt & Pepper to taste
1 bag of whole wheat egg noodles

Directions:
In a skillet over medium flame, add the olive oil.  Add the carrots, onion & celery & cook for 8-10 minutes, stirring often.  Then remove and add to the crock pot.  Add the cubed chuck roast along with tomatoes, broth, garlic, pepper flakes, salt & pepper.  Cover and cook on low for 8 hours.  If you have less time, cook on the high setting for 4-6 hours.  Right before serving, cook the pasta according to the manufacturer’s directions.  Drain and plate.  Pour the beef stew over top and serve with a good crusty bread.

— 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