I might be a recipe hoarder. Lucky for you.
This recipe is pretty forgiving, aka you don’t have to measure everything exactly and you can adjust the ratio of seeds if you’d like.
You may need to divide the dough into more than two pieces, depending on the size of your baking sheets.
If you forget to cut the crackers before you bake them, don’t panic! You can break them into random pieces after they’ve cooled.
Hi there, it’s been awhile! It’s 2020 (aka the future) and I’ve decided to work on curating and updating some of my recipes. I have been using a table format recently and I find it easier to read and interpret quickly when I’m in the kitchen. Hopefully you’ll like it too!
I decided to start the refresh with one of my weeknight favorites. The sauce is really the best part so throw in whatever veggies your heart desires (or more likely, whatever veggies are hanging out in your fridge).
We are getting ready for a winter storm, or as the Washington Post calls it — a ‘bomb cyclone.’ Huh?? Anyway, what’s your go-to blizzard food? This appetizer could be fun if you’re home with your family or if you’re headed to a blizzard party. Hint: it’s also a crowd-pleaser at other types of parties :).
Seven layers = seven ingredients plus chips! You can substitute other types of chili – for example, I made this with a can of Amy’s chili to make it vegetarian. The Amy’s chili was a little runny but still worked well, especially with the scoop-shaped tortilla chips. Feel free to adjust the amounts of ingredients to your liking. Love onion? Use a whole one! Hate olives? Skip ’em. You really can’t go wrong!
As a member of the Academy of Nutrition and Dietetics, I receive Food & Nutrition Magazine, which helps me keep up with news, trends, and other interesting things going on with the profession. I’m usually so behind in my reading that I miss the deadline to participate in their “Test Kitchen Feedback” feature. But this time, I was able to sneak in a submission just before the deadline of December 1!
The recipe was a butternut squash arugula pita pizza and of course I decided to make it my own with a few tweaks. I used Joseph’s flax, oat bran, and whole wheat pitas. If you prep the squash and ricotta, then you can easily assemble them individually or all at once. I tossed the arugula with whatever olive oil was left on my measuring spoon and seasoned it with a little salt and pepper before adding it on top of the pita.
I love burritos! One of my all-time favorites here in Boston is the pescado burrito from El Pelon (sub pickled cabbage for lettuce). Yum, this is making me crave one of those right now.
I don’t make burritos at home a lot, but I recently had some burrito-spiration. These were delish and I will definitely be making these again. I froze some of the leftover filling for the next time a burrito craving hits.
Burritos with butternut squash and spinach
Source: adapted from Everyday Food, Dec 2008
Makes: 4-6 burritos
Ingredients
For the filling:
1 Tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 Tablespoon taco seasoning
1 package (15 ounces) frozen diced butternut squash
1 can (15 ounces) black beans, drained and rinsed
5 ounces fresh baby spinach
Salt and pepper to taste
For assembly:
4-6 tortillas (I usually use whole wheat, but had regular flour ones on hand)
2-3 ounces goat cheese (about 0.5 ounce per burrito)
Chopped fresh tomatoes or salsa (optional)
Sliced avocado (optional, about 1/4 avocado per burrito)
Directions
1. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook, stirring occasionally until translucent (about 5 minutes). Stir in taco seasoning and cook for an additional minute or so.
2. Add squash and 1/4 cup water. Cover and cook 5-6 minutes, stirring occasionally, until mixture is slightly thickened, 2-3 minutes. Stir in beans and spinach. Cook until warmed through and spinach is wilted, 4-6 minutes.
3. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot. Place tortillas on a work surface. Spread goat cheese on tortilla, then spoon bean mixture in a line down the center of each tortilla. Top with tomatoes and sliced avocado. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, if desired, and enjoy!
I made this red lentil dal for you. I added butternut squash because I could, and because more veggies is usually a good idea in my book. And because I just happened to have some frozen butternut squash cubes hanging out in the freezer.
I know there are so many dal recipes out there; I liked this one because it’s easy peasy! Do you have a favorite?
Red lentil dal with butternut squash
Serves: 4-5
Source: epicurious
Ingredients
1 large onion, diced and divided (2 cups)
3 cloves garlic, minced and divided
3 cups water
1 cup dried red lentils
1/2 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 Tablespoon canola oil
1/4 cup chopped fresh cilantro
2 plum tomatoes, chopped
Salt and pepper to taste
Basmati rice and/or naan for serving
Directions
Have I mentioned that I am picky about bananas? I don’t buy or eat them that often as there is a very narrow window of “ripeness” that I like. This week I let one get too ripe and decided it was a sign that I should make banana bread or muffins. Of course then I had to buy another banana to have enough for this recipe.
A heads up that this recipe requires three, yes three, mixing bowls — one for dry ingredients, one for butter and sugars, and one for the banana mixture. It also recommends using a mixer but I cheated on that part and mixed it by hand.
I made 16 muffins with this recipe instead of 12. Breakfast all week for me, and the rest in the freezer.
Banana blueberry whole wheat muffins
Makes: 12-16 muffins
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| Muffins for everyone! |
Source: Everyday Food, Jan/Feb 2009
Ingredients
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
2 large eggs
2 ripe bananas
1/3 cup almond milk
1 teaspoon vanilla
1 cup frozen blueberries
Directions
1. Preheat oven to 375 degrees F. Line your muffin pan(s) with paper liners.
2. In a medium bowl, whisk together flours, wheat germ, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside.
4. In a medium bowl, mash bananas with a fork and then stir in milk and vanilla.
5. To the butter and sugar mixture, alternate adding flour mixture and banana mixture and mix until just combined. Gently fold in blueberries.
6. Divide batter evenly among muffin cups. Bake 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean, rotating pan halfway through. Remove from oven and allow to cool in pan for 10 minutes. Transfer muffins to a wire rack to cool completely. Enjoy!
Remember that cauliflower kale salad where I roasted the whole head of cauliflower but only used half of it? Here’s what I decided to do with the other half! I cut the recipe down since I only had half of the cauliflower, but the full version is below.
I don’t have an immersion blender so my soup went into the food processor, in two batches. I wish I could have gotten it a bit smoother; next time I’d try the blender.
I served it with one of my new favorite combinations from Trader Joe’s: pretzel roll (sliced) topped with goat cheese and olive tapenade. Yum.
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| Simmering cauliflower |
Roasted cauliflower soup
Serves: 4
Ingredients
1 head cauliflower, cut into florets
3 Tablespoons olive oil, divided
Salt and pepper
2 cloves garlic, minced
1 medium yellow onion, diced
1/2 teaspoon dried rosemary
3 cups vegetable broth
1 cup milk or cream
1 cup shredded sharp cheddar cheese
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| Soup’s on! |
Directions
I made this on a weeknight and the cauliflower took longer than I expected. It would be great to roast it ahead of time and then this definitely becomes an easy and healthy weeknight meal. I roasted the whole head of cauliflower, but only put half in the salad. If you roast the whole head, use 2 Tbsp olive oil.
When mixing the kale, I like to massage it with my hands. This will help soften it. I chose lacinato (also called Tuscan) kale because you don’t necessarily have to de-stem it.
Roasted cauliflower and kale salad
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| Hearty salad |
Inspired by Good Housekeeping
Serves: 2-3 main dish, 4 sides
Ingredients
1/2 head cauliflower, cut into florets
3 Tablespoons olive oil, divided
Salt and ground black pepper
1 bunch lacinato kale, washed and chopped
Juice from 1 lemon
1/4 red onion, thinly sliced
1/2 cup toasted pecans
1/2 cup chick peas
2 ounces goat cheese, crumbled
Directions
1. Preheat oven to 450 degrees F. Toss cauliflower florets with 1 Tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Place in a single layer on a baking sheet and roast for 30-40 minutes or until soft, tossing occasionally.
2. In a large bowl, mix together kale, 2 Tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Let sit while cauliflower cooks or at least 5 minutes.
3. Remove cauliflower from oven and let cool slightly, then add to kale. Mix in onion, pecans, chick peas, and goat cheese. Serve and enjoy!
Hosting a gathering for the Superbowl tomorrow? This spinach artichoke dip is a crowd-pleaser, and you can prep it ahead of time…like today. Pull that box of frozen spinach out of the freezer and start to defrost it. When you are ready to put everything together, make sure to squeeze as much liquid as possible out of the spinach. Watery dip is delicious, said no one ever.
Serve with veggies, pita chips, toasted slices of baguette, or your favorite dipping vehicle.
Spinach artichoke dip
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| Spinach artichoke dip, ready for the oven |
Serves: 4-6
Ingredients
1 package (10-ounce) frozen chopped spinach, defrosted and drained
1 jar (6.5-ounce) marinated artichoke hearts, drained and chopped
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
2 cloves garlic, minced
1/4 cup cream cheese
1/4 cup sour cream
1/4 cup plain yogurt
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese, plus more for topping
Salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix together all the ingredients and place mixture in an oven-proof dish. Sprinkle top with additional mozzarella cheese.
3. Bake for 30-40 minutes until dip is hot and bubbly and cheese is melted. I kept it covered with foil for most of the time, and uncovered it just for the last 10 minutes or so. Enjoy!
Kara Cooks and Eats 