I had every intention of getting on here tonight and ranting about something that bothered me to my core the past day or two. However, after sitting down to a wonderful meal with my entire family, I don't feel like expending the negative energy. So, for now, I'll choose to make this post all about my favorite topic. Yummy recipes that my kids love. I have to say I almost chickened out (no pun intended) and didn't serve this to my kids. I'm glad I didn't because they gobbled it up and asked that I include this in my usual dinner recipe rotation. Don't let the bitterness of the arugula fool you, this burger is AMAZING. The recipe is adapted from one of my favorite cookbooks that focuses on nourishing the cancer patient. All of the recipes are made with whole foods designed to nourish the body.
2 lbs ground DARK MEAT, organic chicken
1 cup+ tightly packed arugula leaves
1 cup+ diced apple, skins removed
1 shallot
1/2t cumin
1/2t sea salt
1/2t ground pepper
Juice from one lemon
Coconut oil to coat the pan
In a large bowl, combine all ingredients except oil. I chose to use the food processor to blend the argula, apple and shallot well enough that my kids were not going to be picking out chunks of stuff. Season and shape into patties. Saute in coconut oil until cooked through.
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Tuesday, October 19, 2010
Wednesday, October 6, 2010
Winners and Losers
As I mentioned in my previous post, I am always trying out new recipes. Most of them I tweak to make them as healthy as possible. Tonight, I wanted so much to push out my theoretical feathers and strut as I blogged about how I made home made spinach gnocchi. Ummmm, yeah. No such luck. I cooked for 90 minutes. Prepping, rolling and then freezing the gnocchi. Unfortunately, as soon as the "gnocchi" hit the boiling water it pretty much dissolved. My four year old was watching me and asked me if it was soup and would it taste better than it looks. Uhhh, NO. However, there is always a silver lining and the good news is the sweet potato pudding I had made to go along with the gnocchi was so yummy that both girls ate two bowls. The recipe is as follows and will definitely make it onto my Thanksgiving Day table. I don't think anyone would even suspect it is healthy.
3 large sweet potatoes, quartered
1t grated fresh ginger (I forgot to add this)
1/2t cinnamon
1/4t nutmeg
1/8t salt
2T orange juice (I used the juice from 2 oranges)
2T molasses
3/4c yogurt cheese
1/4c pecan halves
Preheat oven to 350 and bake potatoes until soft. When they are cool enough to handle, remove the skinds and mash until completely smooth (I blended all of the ingredients in my Vitamix). Mash in the remaining ingredients (except pecans) until completely smooth. Decorate the top with pecans and bake for 20 - 25 minutes until the top is lightly browned. If prepared in advance and refrigerated, increase the baking time by 5-10 minutes.
3 large sweet potatoes, quartered
1t grated fresh ginger (I forgot to add this)
1/2t cinnamon
1/4t nutmeg
1/8t salt
2T orange juice (I used the juice from 2 oranges)
2T molasses
3/4c yogurt cheese
1/4c pecan halves
Preheat oven to 350 and bake potatoes until soft. When they are cool enough to handle, remove the skinds and mash until completely smooth (I blended all of the ingredients in my Vitamix). Mash in the remaining ingredients (except pecans) until completely smooth. Decorate the top with pecans and bake for 20 - 25 minutes until the top is lightly browned. If prepared in advance and refrigerated, increase the baking time by 5-10 minutes.
Sunday, October 3, 2010
A good thing coming to an end?
Every few weeks I try to spend an afternoon cooking and freezing. It makes those chaotic weekday evenings so much easier when I can pull a home made dinner out of the freezer and just warm it up. As it happens, one of my favorite things to do is to find new recipes and experiment. What tastes good? How can I make a recipe healthier? Will the kids actually eat it? Today was one of those wet, crisp, Autumn days that was perfect for doing just that...cooking. Outside of a trip to the gym this morning, and a bit of work while the kiddos were napping, I spent the day either in the kitchen or the grocery store. I made two types of home made granola bars (the jury is still out whether the recipes are blog worthy), my raw brownies (a family favorite, and probably one of the most nutritious items I serve) and home made veggie burgers. My 4 year old was her typical picky self. She asked me twice to read her the ingredients of everything in the granola bars and was skeptical when I assured her that no, the green bits in the granola bar was pumpkin seeds and not spinach (yeah, she's on to me). One passed her initial taste test (yet to be seen whether it comes home uneaten in the lunch box) and she turned the other down, despite approving of all the ingredients. She tasted everything at dinner (which is all we ask) and didn't like any of it so ended up eating the bun, the slice of tomato on the burger and the kiwi. I think a few bites of burger made it into her but only because she was famished. The only real surprise was she didn't like the acorn squash which was drizzled with butter, cinnamon and I even caved and sprinkled with some brown sugar. What I found shocking was the baby (who really isn't a baby anymore considering she will be 2 in a couple months) turned down everything (except the tomato, bun and kiwi) claiming, "I no like it." This is a kid who happily sucks down kale and spirulina smoothies, so I have to say her dissing the sugar sprinkled squash came as a huge surprise, especially considering I KNOW she was hungry. Needless to say, I think I see the writing on the wall....the picky stage is coming. The good news is I've been down this road before and I know that patience, persistance and time will persevere. Not that is makes it any easier. Not even for me.
Sunday, September 26, 2010
Kale Chips
Ideally, you would make kale chips in a dehydrator to preserve all the nutrients. That said, you don't need a dehydrator to reap the benefits of kale. For those of you without access to an Excalibur, try putting them on a baking sheet in your oven for an hour at 200 degrees. Check them periodically and adjust the time until they are crisp. If you are using a dehydrator, spread them on dehydrator trays and dehydrate at 115 degrees for about 8 hours. I like to make them in the evening and put them in my dehydrator right before bed so that they are done in the morning when we wake up. My daughter brings these to school in her lunch box and claims that all her friends ask to try them!
2 large bunches of kale
1/2-3/4 cup tahini
1/4 cup tamari or shoyu
1/4 cup apple cider vinegar
1/2 cup water
1-2 cloves garlic
juice of one lemon
pinch of sea salt
2 tablespoons nutritional yeast
handful of herbs (I prefer parsley)
Wash kale thoroughly and remove the thickest part of the stem. Tear kale into larger than bite size pieces and set aside in a large mixing bowl. Combine all other ingredients in a blender until smooth. Combine mixture with the kale and massage it in with your hands making sure to thoroughly coat all of the kale with the sauce. Dehydrate/bake according to directions above. BONUS: Whatever doesn't fit onto your trays is a super yummy salad!
2 large bunches of kale
1/2-3/4 cup tahini
1/4 cup tamari or shoyu
1/4 cup apple cider vinegar
1/2 cup water
1-2 cloves garlic
juice of one lemon
pinch of sea salt
2 tablespoons nutritional yeast
handful of herbs (I prefer parsley)
Wash kale thoroughly and remove the thickest part of the stem. Tear kale into larger than bite size pieces and set aside in a large mixing bowl. Combine all other ingredients in a blender until smooth. Combine mixture with the kale and massage it in with your hands making sure to thoroughly coat all of the kale with the sauce. Dehydrate/bake according to directions above. BONUS: Whatever doesn't fit onto your trays is a super yummy salad!
Carrot and Oatmeal Cookies
I have to admit, the first time I tried these, I wasn't particularly impressed. Since then, I've tweaked the recipe a bit (and probably gotten used to having carrots in my cookies). Be patient with these. They might just grow on you.
1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped brazil nuts
1 cup shredded carrots
dash of vanilla bean
1/4 cup real maple syrup, room temperature
1/4 cup agave syrup
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger
Preheat oven to 375F degrees.
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies. I prefer to keep them in the freezer and snack on them frozen.
1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped brazil nuts
1 cup shredded carrots
dash of vanilla bean
1/4 cup real maple syrup, room temperature
1/4 cup agave syrup
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger
Preheat oven to 375F degrees.
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies. I prefer to keep them in the freezer and snack on them frozen.
Katrina's Spinach and Kale Souffle
Spinach Souffle
1 tbsp grated asiago
6 cups packed spinach & kale leaves
4 ½ tbsp butter
2 tsp minced shallot
¼ cup quinoa gluten free flour
¼ tsp freshly grated nutmeg
1 cup whole milk
4 whole eggs, separated, plus 2 egg whites, at room temperature
Preheat oven to 375 f. Butter bottom and sides of a 1 quart soufflé dish. Sprinkle bottom with cheese, then turn dish on its side, tapping and turning to coat all sides with cheese, set aside.
In a large saucepan over high heat, bring 4 cups water to a boil. Add spinach, reduce heat to medium, and cook until spinach is wilted but still bright green, about 4 minutes. Remove to a colander and rinse under cold running water, and chop coarsely. In a frying pan over medium high heat, melt 1 tbsp butter. When it foams, add shallot and cook, stirring, until translucent, about 1 minute. Add spinach and cook, stirring, until it glistens, about 2 minutes. Set aside.
In a medium saucepan over medium high heat, melt 3 ½ tbsp butter. When it foams, remove from heat and whisk in flour, 1 tsp salt, and ¼ tsp pepper. Return to medium high heat and add milk slowly, whisking constantly. Cook, whisking occasionally, until taste of flour is gone and sauce is thickened and smooth, about 5 minutes. Remove from heat and let cool for 2 - 3 minutes.
In a bowl, using an electric mixer or a whisk, beat 6 egg whites until stiff peaks form when beater or whisk is lifted. In another bowl, beat 4 egg yolks until creamy.
Whisk egg yolks into cooled white sauce until well blended. Stir in spinach mixture. Stir about 3 tbsp egg whites into spinach mixture to lighten it. Then use a spatula to gently fold in remaining egg whites just until no white streaks remain. Scrape into prepared soufflé dish.
Bake until top has puffed and is golden brown, about 40 minutes. Serve hot, directly from dish.
1 tbsp grated asiago
6 cups packed spinach & kale leaves
4 ½ tbsp butter
2 tsp minced shallot
¼ cup quinoa gluten free flour
¼ tsp freshly grated nutmeg
1 cup whole milk
4 whole eggs, separated, plus 2 egg whites, at room temperature
Preheat oven to 375 f. Butter bottom and sides of a 1 quart soufflé dish. Sprinkle bottom with cheese, then turn dish on its side, tapping and turning to coat all sides with cheese, set aside.
In a large saucepan over high heat, bring 4 cups water to a boil. Add spinach, reduce heat to medium, and cook until spinach is wilted but still bright green, about 4 minutes. Remove to a colander and rinse under cold running water, and chop coarsely. In a frying pan over medium high heat, melt 1 tbsp butter. When it foams, add shallot and cook, stirring, until translucent, about 1 minute. Add spinach and cook, stirring, until it glistens, about 2 minutes. Set aside.
In a medium saucepan over medium high heat, melt 3 ½ tbsp butter. When it foams, remove from heat and whisk in flour, 1 tsp salt, and ¼ tsp pepper. Return to medium high heat and add milk slowly, whisking constantly. Cook, whisking occasionally, until taste of flour is gone and sauce is thickened and smooth, about 5 minutes. Remove from heat and let cool for 2 - 3 minutes.
In a bowl, using an electric mixer or a whisk, beat 6 egg whites until stiff peaks form when beater or whisk is lifted. In another bowl, beat 4 egg yolks until creamy.
Whisk egg yolks into cooled white sauce until well blended. Stir in spinach mixture. Stir about 3 tbsp egg whites into spinach mixture to lighten it. Then use a spatula to gently fold in remaining egg whites just until no white streaks remain. Scrape into prepared soufflé dish.
Bake until top has puffed and is golden brown, about 40 minutes. Serve hot, directly from dish.
Pumpkin Pancakes
Pumpkin Pancakes
2 cups whole wheat or spelt flour
3 Tbsp. molasses
2 tsp. baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 cups milk (almond milk works great)
1 cup canned pumpkin puree (pure pumpkin)
1 egg
2 Tbsp walnut or coconut oil
2 Tbsp vinegar
Mix the wet ingredients and stir. Combine the dry ingredients and stir into the wet just until combined. Make as normal pancakes.
These are AMAZING. I make the full recipe (I sometimes add a tiny bit more milk before cooking the last batch as the batter tends to thicken up as it sits), which makes 12 large pancakes, then I freeze leftovers.
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2 cups whole wheat or spelt flour
3 Tbsp. molasses
2 tsp. baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 cups milk (almond milk works great)
1 cup canned pumpkin puree (pure pumpkin)
1 egg
2 Tbsp walnut or coconut oil
2 Tbsp vinegar
Mix the wet ingredients and stir. Combine the dry ingredients and stir into the wet just until combined. Make as normal pancakes.
These are AMAZING. I make the full recipe (I sometimes add a tiny bit more milk before cooking the last batch as the batter tends to thicken up as it sits), which makes 12 large pancakes, then I freeze leftovers.
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