Sunday, September 7, 2014

Nutty Chocolate Banana Cake with a Lovely Glaze

I had some bananas and dates that were begging to be turned into something fabulous and I wasn't in the mood for a smoothie or a blah bread type of recipe. I kind of combined a few recipes and ended up with this beauty:
The kids had a sample of it and they are now counting down the hours until after dinner. It would also be lovely to double the recipe and turn it into a beautiful and earthy layer cake.
Nutty Chocolate Banana Cake with a Lovely Glaze
¼ C coconut or almond milk
6 T. coconut oil
3 dates
1 t vanilla extract
3 bananas, mashed
2 C flour of choice
1 ½ t. baking powder
½ t salt
1/2 C walnuts, roughly chopped
1/2  C mini semi sweet chocolate chips
1. Preheat oven to 350°F and lightly oil bread pan or pan of choice
2. In a large mixing bowl combine flour, baking powder, salt and walnuts.
3. In food processor combine bananas, dates, coconut oil, milk, and vanilla. Mix until smooth, then combine with dry ingredients.
4. Stir in the chocolate chips and pour into pan.
5. Bake for 30 minutes (or until a toothpick inserted into the center of the cake comes out clean).
1 C mini semi sweet chocolate chips
 1 cup milk of choice
1/3 C plain Greek yogurt
 2 ½ tbsp. peanut butter
 3 t. maple syrup or honey
pinch of salt
1. In a pan over medium-low heat, warm the milk, yogurt, peanut butter and syrup/honey. When mixed together remove from heat.
2. Add chocolate and stir until melted.
3. Stir in salt.
Drizzle glaze over cake and top with pistachios, chopped walnuts and extra mini chocolate chips if you desire.

Thursday, December 12, 2013

Another Spiralizer Recipe: Sweet Potato Hashbrowns w/ a Plethora of Goodness

This is way easier than it looks. You can also make your own variation of this if you like. I used what I had on hand today and what I was craving. :)

Ingredients in this meal

Coconut oil
Small peeled and spiralized sweet potato
2 T finely diced red onion (you can use more, I never like a ton)
1/4 C diced smoked sausage of your choice (I had some left over from another meal)
Handful of spinach
Green onions (I had some growing like crazy in my kitchen, had to use them)
1 egg
2 finely diced radishes
pinch of salt (the sausage adds the flavor, you don't need a lot)
Freshly ground pepper
Red pepper flakes
Nutritional yeast (adds a cheesy flavor without the cheese)

Side of cherry tomatoes and 1/4 of a large avocado

I used a large pan and was able to cook my sausage, sweet potatoes and green onions separately in one pan. Melt about a teaspoon (or more) of coconut oil in a pan and heat over medium heat. Once heated, add the sweet potatoes and red onions in one portion of the pan (feel free to sprinkle in cayenne, garlic or whatever you like). When sweet potatoes start to get happy, add the diced sausage to the other part of the pan. Turn the potatoes and cook to your desired constancy as well as the sausage (I like mine a little crunchy). Turn down the heat and add the green onion strips. In another pan you can start heating the coconut oil to fry your egg. Remove sweet potatoes and place on plate. Immediately add your handful of spinach to the top of the sweet potatoes (you want them hot to slightly wilt the spinach). Top the spinach with the sausage. Top the sausage with the fried egg. Top the fried egg with the green onions and radishes. Top those with s&p, red pepper flakes and nutritional yeast. See a theme my friends? :)
Like I said, I enjoyed mine with a side of cherry tomatoes, a little avocado and some hot tea.


Wednesday, October 2, 2013

Zucchini Pasta with Just About Everything

I know. Not the most creative title, but I felt like I couldn't name it Zucchini/Carrot/Sweet Potato/Squash Pasta w/Pesto, Tomatoes, Edamame, Baby Kale, Toasted Pine Nuts and Pumpkin Seeds, right?

I am completely smitten with my spiralizer. My poor family has had to endure more than their share of sliced, curly and spaghetti shaped veggies and fruits (though they have not complained!). I got mine here.

So, here is the unrecipe (since I don't measure much unless I have to!).

Zucchini Pasta with Just About Everything
1 Zucchini (Spiralized)
1 Yellow Squash (Spiralized)
1 Sweet Potato (Spiralized)
1 Carrot (Spiralized)
1/4 to 1/2 Pesto (homemade or store bought)
1/2 C Edamame (I sautéed them in a vinaigrette for a few minutes) 
1/2 C Halved Cherry Tomatoes
A handful of baby kale slightly torn (or spinach)
A handful of pumpkin seeds
A handful of toasted pine nuts
A pinch of red pepper flakes (use more or less to taste)
A pinch of salt
A pinch of nutritional yeast for a cheesy flavor
This can obviously be customized. You can add chickpeas, avocado, mushrooms....pretty much any of your fave things!

Sunday, May 26, 2013

Spicy Rosemary Popcorn

This is inspired by the lovely Kris Carr. It is seriously addictive.

3T Coconut Oil
1/2 Cup popcorn kernels
3 T Olive Oil
2T Minced fresh rosemary
2T Nutritional yeast
Pinch of Cayenne
Salt to taste

Rosemary Oil
Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature.

Add 3 tbsp. of coconut oil to a heavy 3-quart saucepan
Pour 1/2 cup of popcorn kernels into the pan. Place a lid on top of the saucepan.
Shake the saucepan to coat the popcorn kernels with the oil.
Place the saucepan on a stove top burner at medium-high heat. Shake the saucepan occasionally until the kernels begin to pop.

Lift the saucepan slightly above the heat and continue to shake it while the kernels pop. Hold the lid in place carefully to avoid spilling the popcorn.

Remove the popcorn from the heat source when you hear 2 to 3 seconds between each popping sound. Leave the lid on for 1 minute or until the popping stops.

Remove the lid from the saucepan. Pour the popcorn into a large bowl.

Pour rosemary over popcorn along with the yeast, cayenne and salt. Toss to coat and enjoy!



Tuesday, May 8, 2012

Kandi's Breakfast Sandwich!

This sandwich has been done over and over. So I do not get an A for originality, and I can handle that. Because this sandwich makes me happy. Also because I have been sick and not been able to eat. I made my husband one before he left for work (because I rock like that) and decided to make myself one as well. Sadly I wasn't able to finish it simply because I am not ready for a ton of food. BUT, on any other day, that sandwich would NOT have stood a chance. At all. When you combine my 3 fave things, bacon, chipotle and can not go wrong. At all.

So here is my not so original recipe, but it makes me smile and it is pretty.

Kandi's Breakfast Sandwich!

bread to your liking and toasted

crispy bacon

a little bit of mayo, half of an avocado, and a half of a diced chipotle pepper in adobo sauce (more or less depending on how spicy you would like it) all mashed together

fried egg (or poached, up to you)....I fry mine in coconut oil

slice of your fave cheese

lettuce and tomato

Layer the way that makes you happy!


Now back to the sick couch and some hot tea for me. :(  Buh bye!

Wednesday, December 14, 2011

More Quinoa! Red Quinoa with Butternut Squash, Dried Cranberries, Pumpkin Seeds, & Bacon

I had you at bacon, huh?

You must try this dish, even if the thought of quinoa and butternut squash sound questionable. If you eat this, you will be way more open minded about the two yummy foods.

This quinoa dish is a variation of a dish that I made on Thanksgiving, and it was a hit.

Leftovers the next day, right out of the fridge, were fabulous. Wow.

Red Quinoa with Butternut Squash, Dried Cranberries,  Pumpkin Seeds & Bacon

1 medium butternut squash, peeled, seeds removed, and cubed (Target sells it already cubed FYI)

1 large red onion, sliced lengthwise into half moons

5 garlic cloves, skins on

1-inch piece ginger, peeled and finely chopped

3 tablespoons olive oil

coarse sea salt

freshly ground black pepper

1 cup red quinoa, rinsed in water

2 cups chicken or vegetable broth

1/4 cup dried cranberries

1/4 cup hulled pumpkin seeds

crumbled bacon, about 3 slices

Preheat oven to 375 degrees F. Combine butternut squash, onion, garlic, and ginger on a rimmed baking sheet. Drizzle with oil and season with salt and pepper. Toss to coat. Roast until squash is tender, about 20 minutes.

Press garlic from skins. Mash with a knife or fork until a paste forms. Yum.

Meanwhile, combine quinoa with 2 cups broth in a saucepan. Bring to a boil, cover, and simmer until tender and most of water is absorbed, about 15 minutes.

Transfer quinoa to a large mixing bowl. Season with salt and pepper. Stir in dried cranberries, pumpkin seeds, 2/3 of the crumbled bacon and mashed garlic. Carefully fold in roasted vegetables. Top with the rest of the bacon.

Friday, December 9, 2011

Quinoa for Breakast!

Welcome to my newest love, quinoa. A year ago I was very intimidated by the little seed. I barely knew how to pronounce it, let alone make it. I didn't even know what to make it with!

A year and several recipes later (and simply following the package directions), I am now smitten. Because of it's health benefits (check this link out to read how very good for you this amino acid rich this protein is), I will forever replace rice with quinoa. See, your possibilities just jumped!

Although I am a huge fan of savory dishes (I will hook you up with some savory quinoa dishes soon), I was wanting a filling and hearty breakfast the other morning. Usually this means bacon and eggs, but it was 30 degrees out and I wanted something more.

Enters quinoa. I threw this together (as I often do), but I know that you can make this your own with whatever you have around in the pantry.

You are going to love my measurements here, but I think you will get the idea.

Breakfast Quinoa

Quinoa cooked per package directions (check box for serving size)
a splash of milk (I used no fat milk, but vanilla almond milk would be yum)
a drizzle of agave nectar (or honey)
Dried cranberries
Nuts (I used a mixture from a trail mix I had on hand)
a dash of cinnamon

Now for you quinoa newbies, go try it!
Quinoa novices? I want to know how you eat your quinoa for breakfast!

Monday, October 24, 2011

Garbanzo Bean Pizza Crust (On a Make Your Own Grilled Pizza Night)

I recently grabbed some garbanzo bean flour to make some flat bread. I figured I would incorporate it into our crust on pizza night to up the nutrient content!

It was amazing, and the kids (we had an extra child for the week who piled her goodies on!) loved it.

The Topping choices were:
shredded mozzarella
smoked diced mozzarella
grape tomatoes
baby spinach
maple roasted butternut squash
sauteed mushrooms
caramelized onions
mini pepperoni
Canadian bacon

My version was sauce, both cheeses, tomatoes, spinach, squash, mushrooms, onions and bacon. It was seriously the best pizza I have ever put into my mouth. YUM!

Garbanzo Pizza Crust
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1 cup bread flour
  • 1 cup garbanzo flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons white sugar
  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (or grill like we do!)
  • Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes (or grill!) 

  • The Kids' Pizzas!! 

Saturday, October 15, 2011

It's Been A While...And Bison Sliders!

Greetings strangers! I have still been cooking up a storm, just not inspired to photograph the food, until now! I am back!

Ok, these burgers had to been the best I have ever made. Ever. Oh my. Totally worth spending a little extra on the buffalo meat, for flavor AND health reasons. Also, it didn't make putting as little cube of cheese and a pat of butter in the middle feel so naughty. Ready for the recipe now?

As always, when I cook, I do not measure. So I am totally guessing here. You adjust the seasoning to your liking.

Bison Sliders (makes 6)
1 lb ground bison
a few dashes of Worcestershire sauce ( I recommend Annie's Organic much flavor and a little thicker)
2 T oats
1/4 C of finely diced onions
1/3 C chipped spinach leaves
1/2 teaspoon minced garlic
6 pats of butter
6 small cheese cubes (I used cheddar)
6 buttered slider buns (I found organic potato slider buns that were yum)
Toppings of your sauce was equal parts of ketsup, mustard and Worcestershire

Combine bison with everything down to the minced garlic. split evenly into 6 balls. Poke a hole into each ball and put in butter and cheese, then cover it up. Let sit in fridge for a little bit to get happy.
Since Bison is so lean, you need to grill it to medium rare MAX....otherwise you will have hockey pucks. Don't be squeamish here, rare is best. So.much.flavor. Once grilled to desired doneness, let them sit while you grill the buns. Top with your desired toppings and chow down. 

You can thank me later.

P.S. A thank you to my friends Donna Dear and her hubby Jeff for introducing my family to the awesomeness of Buffalo. Really.

 Aren't they beautiful?


Monday, June 20, 2011

Grape Salad w/Blue Cheese and Walnuts

While planning our Father's Day menu, my daughter was inspired by a grape salad that she saw at the grocery store. She had read the ingredients to me and we decided to try it at home. It was a tangy, sweet treat with a right amount of creamy and crunchy. Yum.

Red and Green Grapes (enough to fill a large bowl)
Crumbled Blue Cheese
4T Honey (more if you like it sweeter)
1.5 T Canola Oil (or veg)
3T White or Red Wine Vinegar (I used a little of both...but apple cider vinegar would be good as well. Or you can get fancy with gourmet vinegars like cherry or pomegranate).

Combine the honey, oil and vinegar (adjust the ingredients to your liking). Pour half of the mixture over the grapes. Crumble the blue cheese into the bowl along with the walnuts. Toss. Pour remaining dressing over the salad. Chill about an hour before serving. Enjoy!