Tuesday, January 21, 2014

Sauteed Kale with Craisins & Pine Nuts

Sauteed Kale with Craisins & Pine Nuts

I can say with certainty that my grandmother's cast iron skillet has never seen kale.  I think she would be proud!  This was easy, sweet, nutritious, and delicious!  The combination of coconut oil, apple cider vinegar, dried fruits etc. is wonderful. Give this one a try for a healthy side dish or a vegetarian main dish.  



Sauteed Kale with Craisins & Toasted Pine Nuts
The Chef In My Head
Serves 4 as a main dish

1 medium onion, sliced thin
2 bunches of Kale, stalks removed and chopped 
2+ T coconut oil (always amazing with kale)
1/4 c craisins or mixed dried fruits
2 T cider vinegar
salt to taste 
1 tsp. dried pepper flakes (optional)
3 T pine nuts, toasted in dry skillet

Heat a large cast iron pot on medium heat and add coconut oil. Add onions and saute for a few minutes until they begin to soften. Add kale - pile it up - pour on the vinegar and then put a lid on the pan. Keep the heat low and stir often to soften up all the kale/make the onions translucent. The coconut oil should coat the leaves and help moisten things, but you can add a few teaspoons of water if it seem a little dry. After 5 minutes or so, add the craisins and some salt. Continue cooking another 5-10 minutes until kale, onions, and craisins are soft.  Toss in dried pepper flakes, if using.  Serve with toasted pine nuts on top as garnish!


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Saturday, January 4, 2014

Healthy Power Bars

Healthy Power Bars

I searched everywhere to find a healthy bar I could grab on the go.  They either had ingredients I have never heard of, which means I don't eat it, or peanut butter.  And I would rather shove razor blades under my fingernails that eat peanut butter.  Okay, that was a bit graphic, and I get that it makes me un-American and probably a communist, and I'm okay with that.  I will eat peanuts, Thai peanut sauce etc. but really, why squish up a perfectly good peanut and make "butter" out of it.  Enough ranting.

So on I searched for a good recipe and finally I gave up and made up my own.  I never seem to follow a recipe anyway, so no big deal.

My family is gobbling them up and loving them.  Yay, me!  I hope you enjoy them too!  So here you have it.  What to eat on hectic days when there really isn't much time to eat.  These healthy power bars are low in calories, low in fat and low in sodium.  Maybe they will keep you going and prevent you from delving into something unhealthy.

Healthy Power Bars
The Chef In My Head

1/2 tsp cinnamon
1/4 tsp cardamom 
1/2 cup whole wheat flour
1 cup quick organic rolled oats
1/2 cup any flavor organic flax cereal

1/4 cup organic applesauce
3 T brown sugar
1/4 cup honey
1 well beaten egg
2 T oil

1/4 cup of chopped pecans, or walnuts
1/4 cup sunflower seeds
1 cup dried berries, your choice
1/3 cup goji berries
1/4 cup chia seeds

Line a square 8 X 8 baking pan with aluminum foil, spray lightly with cooking spray.  Preheat oven to 325 degrees.

In a medium bowl, combine cinnamon, cardamom, flour, oats and cereal.  Add to this the applesauce, brown sugar, honey, egg and oil.  Combine well.  Add to this the nuts, sunflower seeds, dried berries, goji berries and chia seeds.

Transfer mixture to prepared baking pan.  Smooth top with the back of a spoon.  Bake in oven for about 30 minutes, watch for too much browning.  Remove from oven, allow to cool and lift the bars with the foil and cut into pieces.

Put bars into individual snack sized baggies and refrigerate.  

Grab and go!!






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Thursday, January 2, 2014

Black Beans with Pumpkin & Coconut


Black Beans with Pumpkin and Coconut over Rice

  • 1 green pepper, chopped 
  • 1 red pepper, chopped
  • 2 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. black beans, rinsed
  • 1 can pumpkin puree 
  • 4 tablespoons tomato paste
  • 1-1/2 tablespoons Garam Masala 
  • 1 teaspoon cayenne pepper 
  • 1 teaspoon cumin
  • 1 bay leaf
  • 1 can coconut milk
  • 1 Tablespoon kosher salt
  • 3 cups chicken stock
  • 3 cups water or 6 cups if you don’t have stock
  • Cilantro or chives, chopped
  • Plain yogurt
  • Saute peppers and onion for 5 minutes.
  • Add garlic and saute for another minute.
  • Add sauteed vegetables and all other ingredients except cilantro and yogurt to large stock pot (or crockpot)
  • Simmer on low roughly all day or alternately set the slow-cooker on high and let it go about 8 hours.
  • Check water level from time to time, adding more if necessary to prevent burning.
  • Cook rice according to package directions.
  • Serve over cooked rice.
  • Garnish with cilantro and a dollop of plain yogurt

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Wednesday, November 6, 2013

Tiramisu Toffee Cake

Tiramisu Toffee Cake

Delicious and light but rich in flavor!!  Love this cake!  Bake the day before you plan to serve. Chill overnight to allow the flavors to meld.  Serves 12 - 14

Tiramisu Toffee Cake

Ingredients
1 package white cake mix (regular size)
1 cup strong brewed coffee, room temperature
4 egg whites
4 Heath Baking Chips (5 ounces), chopped
FROSTING:
4 ounces Cream Cheese, softened
2/3 cup raw sugar
1/3 cup Dark Chocolate syrup
2 tsp vanilla extract
2 cups heavy whipping cream
6 tablespoons strong brewed coffee or Espresso, room temperature 
Heath Baking Chips (3 ounces), chopped

Directions
Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in Heath Chips.
Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool.

For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Sprinkle lightly with Heath Chips. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with Heath Chips. Sprinkle with chocolate powder, if desired.





















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