Knead to Cook

Food & fitness obsessed girl.

Spinach, mixed berry, Chobani, raw milk smoothie.

by Filed Under: Vegetarian, Smoothies 1 Comment

This is a great way to sneak in some veggies into your kids without them having any idea!  This smoothie is so versatile.  Add what you have or prefer and make it your own.

Into the blender add a handful of spinach leaves, 1/4 to 1/2 c of Chobani vanilla Greek Yogurt, 1.5 c of frozen berries (you can use fresh) and a cup of milk (I used raw).  Blend until smooth.  If you need to add more milk b/c the smoothie is too thick, do so.  If it’s too watery, add a banana or flax seed meal.  I have also used an avocado, protein powder etc.  Again, use what you love and have on hand.

Serve in a fun glass with a straw and watch it disappear!

— Knead to Cook

Cannoli cream.

by Filed Under: Desserts, Valentine's Day, No bake/cooking required! Leave a Comment

 

 

Calling all cannoli fans!!!  This cannoli cream can be served in individual ramekins, as filling for your favorite cannoli shells or in little cups for shooters.

If making it to serve in ramekins, it can be made in advance and are always well-received!  You can opt to use berries instead of chocolate as well.  This is a super easy recipe with a lot of impact :)

For the cannoli cream:

Ingredients:

16 oz of low fat ricotta cheese
3 tbl of granulated sugar
3 tbl of powdered sugar
1 tsp of vanilla extract
1 tsp of almond extract
1/4 c of chocolate chunks

In a food processor, add the ricotta cheese and blend until creamy.  This step takes about 2-4 minutes.  It should look like this – very creamy and smooth.

Then add the remaining ingredients till almond extract.  Pulse till blended.  Then you can hand mix in the chips/chunks of chocolate or process until well-blended, like I did in the photo above.  Spoon into individual glasses or ramekins OR if filling cannoli shells – spoon the mixture into a ziploc baggie and store in the refrigerator.  Cover and refrigerate for at least an hour or more.  Just before serving, cut a tip off the bottom of the bag and pipe the filling in to the cannoli shells.

To make the chocolate bowls…   
To make chocolate bowls (yum) – blow up however many balloons (for the bowls) that you need.  I made 5 bowls and used the extra chocolate to cover some pretzel rods.  Okay back on task… I melted about 1 c of chocolate chips in the microwave (on the melting chocolate setting).  Once melted, whisk the chocolate and let it cool down to warm to room temperature.  DO NOT try this with hot chocolate or the balloons will explode and chocolate will go everywhere!

While I wait, line your baking sheet with wax paper.  Then when you’re ready, dip the bottom of the balloon in the chocolate.  Go over it a few times and then place the balloon on the wax paper.  Repeat until all of your balloons have been used.  I then placed my tray in the freezer for about an hour.  Once they were solid, I poked each balloon with a pin and let the air deflate  Work carefully and remove the balloon from each bowl (this takes a careful hand).  Then I placed the bowls back in the freezer until I needed them.  You can fill these with fruit, pudding, ice cream or whatever your heart’s desire.  Super fun!

 

 

— Knead to Cook

Pasta Primavera with spicy turkey sausage.

by Filed Under: Pasta, Turkey Leave a Comment

This is such a wonderfully versatile recipe.  After being away for a long weekend, I didn’t have a chance to run to the grocery store but did make my weekly pilgrimage to the farmer’s market.  I purchased everything for dinner there and it was wonderful.  My kids love turkey sausage and it is a great way to pack a meal with some colorful vegetables.

Bring a large stock pot or Dutch oven filled with water to a boil.  Add some salt to season the water.

I used 1.36 lbs of spicy turkey sausage and grilled it till cooked and then sliced it and placed it in a sauté pan.

While that was cooking, I chopped up all of the veggies that I had purchased.  1 bunch of  asparagus chopped in half, 1/2 c of sugar snap peas, 1/4 of an onion, 2 red bell peppers and one zucchini, sliced.  I added them to the pan with the sausage and covered to steam.  This took about 7 minutes.  While this is cooking, boil your pasta according to package directions.

Once everything is cooked, toss together and I sprinkle with some spicy red pepper flakes.  Drizzle each plate with a tiny bit of olive oil and serve.  Bon Appetit!

 

 

— Knead to Cook

My healthy chocolate chip, flax, pistachio cookies.

by Filed Under: Cookies 7 Comments

 

These are my go-to cookies that I make each and every week.  I normally use slivered almonds but this week opted for pistachios.  They turned out so good!  I make some without chocolate chips for my husband, who has a cocoa allergy and the remaining part  of the batch is for everyone else.  They make a great after-school snack or just a quick treat without all of the guilt.  You can add dried cherries or cranberries to for a different taste.

1/3 c of all purpose flour, unbleached
1/3 c of whole wheat four
1.5 c of quick cooking rolled oats
2 tbl flax seed meal
1 tsp of baking soda
1/2 tsp of salt
6 tbl of I can’t believe it’s not butter
3/4 c packed light brown sugar
2 tsp vanilla extract
1 large egg
1/4 c of pistachios, shelled
1/2 c of dark chocolate chips or chunks (or more if you like)

Preheat oven to 350°.  Lightly spoon the flours into dry measuring cups and level with a knife.  Combine the flours, flax seed meal, baking soda and salt.  Whisk to combine.  Then melt the butter (I do it in the microwave) and add the brown sugar.  Mix well.  Add the sugar mixture to the flour mixture and blend.  Add vanilla and egg.  Beat well.  Hand mix in the almonds and chocolate chips.

Using a small melon baller – drop cookies on to your cookie sheet leaving ample room around each one.  Bake for 11 minutes and remove from the oven.  Let cool on the baking sheet initially for 2-4 minutes then place on cooling racks to cool completely.  Store in an airtight container.

 

— Knead to Cook

Pancetta & fennel encrusted pork tenderloin.

by Filed Under: Pork Leave a Comment

This recipe is always well-received when I make it.  With a little preparation ahead of time, this dish will be a snap when dinnertime rolls around.  Would also be wonderful to make for a dinner party because you can prep it ahead of time and then just bake for an hour & serve.

Pancetta & fennel paste…

1/4 lb of thinly sliced pancetta
12 cloves of garlic
2 tsp of fennel seeds
2 tbl of olive oil
1 tbl of a good balsamic vinegar
2 tbl of a good, drinking red wine
1 tsp of chopped fresh sage
1 tbl of dried rosemary
1 tsp of salt
1 tsp of ground pepper

In your food processor, blend all of the ingredients until it forms a paste.

1 boneless pork tenderloin about 2-3 lbs

Trim the excess fat, if any, on your tenderloin.  Cut some random small incisions along the tenderloin.  Then take your pancetta paste and push it into the incisions and coat the meat.  Cover and refrigerate the meat anywhere from 30 minutes to 2 hours.  Remove the pork for 30 minutes before cooking.  Preheat the oven to 375 degrees.  Bake the pork for about one hour.   The internal temperature should be 140 degrees.  When it reaches that point, remove from the oven and tent with foil for 10 minutes.  Slice on the diagonal and serve over a bed of sautéed fennel (with olive oil and wine) or paired with vegetables and a salad.

— Knead to Cook

Beef Burgundy.

by Filed Under: Beef, Crock Pot Leave a Comment

I’ve been on a bit of a crock pot frenzy lately.  Toss in a few ingredients & several hours later… POOF!  Magic in my plate.  I also gravitate towards it because my kids eat at different times due to swim practice so this can be ready when they are therefore making my life so much easier.

1 c of all purpose flour
1 tsp salt
2.5 chuck roast, trimmed and cubed
3 tbl of vegetable oil, canola oil or olive oil
2 c of a dry, full-bodied red wine
4 cloves of garlic, chopped
2 sprigs of thyme
2 bay leaves
24 baby white onions

Combine the flour and salt in a ziploc baggie.  Shake to combine.  Add the meat and shake to coat.  Heat a large sauté pan over medium heat with 2 tbl of oil.  Brown the meat in batches – should take about 5-7 minutes.  Using tongs, remove and place on a plate with paper towels to drain.  Then add the meat to the crock pot.

Add the wine to the pan and deglaze (scraping up the brown bits).  Stir frequently until it begins to thicken.  Add some salt to taste.  Then add the garlic, thyme and bay leaves.  Pour over beef.  Cover and cook on low for 4-6 hours.

One hour prior to the stew begin served peel and trim the onions.  Leave them whole but just remove the outer layer.  Over a medium flame, place 1 tbl of the oil in the pan.  Then add the onions.  Cook until browned.  Then add them to the crock pot.

Serve over rice, whole wheat egg noodles etc.  Great on a cold winter night.

— Knead to Cook

Herb Popovers.

by Filed Under: Vegetarian, Breads Leave a Comment

There isn’t much I need to say about this recipe but… delicious!  You can make popovers in a muffin pan or if you have a popover pan – they are even better!

4 large eggs at room temperature (this is a must)
1.5 c of low fat milk
1/2 tsp of salt
1.5 c of all purpose flour
1 tsp of Italian seasoning (you can use whatever seasonings you would like)
3 tbl of melted I Can’t Believe It’s Not Butter or regular butter

Preheat the oven to 450°F. Position your rack on the lowest shelf because they rise quite a bit.  Spray your popover pan with nonstick spray.  In your blender beat the eggs, milk and salt together.  Then add the flour & seasonings.  Blend on high until frothy.  Add the melted butter.  Blend again on high.

Pour the batter into the muffin cups, filling them about 3/4th of the way.

Bake the popovers for 20 minutes and then turn the oven to 350 for an additional 12 minutes.  Do NOT open the oven door to peek at them while they bake.  Remove & stick the tip of a sharp knife into the top of each one to release the steam.  Serve immediately.

— Knead to Cook

Slow Cooker French Tarragon Chicken.

by Filed Under: Chicken 1 Comment

This is a classic French chicken dish.  We actually had something quite similar when we were in France several years ago and this recipe was inspired from that dish. This recipe is so easy and honestly fabulous.  Another positive… you can pop it in the slow cooker and enjoy it when you’re ready.

1 c of all purpose flour
1 tsp of salt
1 lb of chicken (I used breasts)
2 tbl of I Can’t Believe It’s Not Butter
2 tbl olive oil
1 yellow onion, diced
1 c of white wine
1 c of chicken stock
6-8 sprigs of tarragon

Combine the flour and salt in a ziploc baggie.  Add the chicken and shake to cover.  Meanwhile, heat you sauté pan over medium heat with the butter and olive oil.  Add chicken to brown on each side for a total of 10 minutes.  Transfer to a plate with paper towel to drain. Then place on the bottom of the slow cooker.

Set the sauté pan over medium to high heat and add the onion and 2 tbl of flour.  Saute, stirring, for about 10 minutes or until browned.  Add the white wine.  Deglaze the pan by scraping up the brown bits.  Add the stock and cook for 15 minutes.  The sauce should be fairly thick.   Pour the sauce over the chicken and add lay the sprigs of tarragon on top.  Cover and cook on low for 3-5 hours.

 

 

 

— Knead to Cook

Turkey Sausage with Garlic & Orecchiette.

by Filed Under: Pasta, Turkey 3 Comments

My girls LOVE this dish!  They both asked for it so I had to indulge them.  I always purchase fresh turkey sausage from the Farmer’s Market and it is so good.  This recipe is super easy.  I cook the sausage on the stove or grill – cut it up into bite size pieces.  While cooking, cook your pasta according to package direction.  When the pasta has 4-5 minutes remaining, toss in the cut up asparagus to cook.  Drain it all and set aside.  In your serving bowl, I chop up 3 cloves of garlic – and add about 1/4 c of olive oil.  Add the pasta and the sausage.  Toss to coat.  Top with parsley, red pepper flakes and fresh ground pepper.  Serve and enjoy!

— Knead to Cook

Baked Kale Chips.

by Filed Under: Vegetarian, Snacks Leave a Comment

 

These are remarkably easy and so delish!  I know you might be reading this and thinking – no way but seriously give it a shot!  I got an entire bunch of organic kale at my local grocery store for $1.  I can’t resist and my girls love baked kale chips.

Start by washing the leaves.  Remove the back, hard spine.  I like to fold it over and run the knife up the edge of the hard stem.  Then tear the leaves into bite-sized pieces.  I give them a run through my salad spinner (washing and then dry really well).  Lay the pieces out on a cookie sheet and spray with a butter flavored Pam spray or mist with olive oil.  Sprinkle with salt or garlic/onion salt and bake. Bake at  350 for 10 -12 minutes.  Remove when crunchy but not burnt.

Serve immediately!

 

— Knead to Cook