Honey & Cinnamon Cookies

Ive just had my first spelt experience today and it taste sooo good. So now of course im going on a spelt bender, that is once I have my cooking and baking supplies. So in the meantime Im just stocking up on recipes.

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Ingredients

175 g Wholemeal Spelt Flour
½ tsp Baking Powder
2 tsps Ground Cinnamon
100 g Honey
100 ml Sunflower Oil

 

Method

  1. Mix together all ingredients.
  2. Place spoonfuls on oiled baking trays, leaving space for expansion.
  3. Bake in a preheated oven for 8/12 minutes.

WHOLE SPELT PUMPKIN MUFFINS

SERVES: 12 MUFFINS
INGREDIENTS
  • 1½ cups whole spelt flour
  • muffins2.jpg1 tablespoon pumpkin pie spice blend
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup honey
  • ⅓ cup melted butter
  • 1 cup pumpkin puree
INSTRUCTIONS
  1. Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
  2. Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
  3. Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined. Fold in the pumpkin puree. Do not overmix.
  4. Pour the batter into the muffin pan so it’s evenly distributed. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes. Store at room temperature or freeze for a rainy day.

Vietnamese Garlic Spaghetti Squash w/Thai Chicken Meatballs

*Serves 3

For the spaghetti squash:

  • 1 spaghetti squash
  • 3 tablespoons of coconut oil
  • 2 garlic cloves, minced
  • 4 tablespoons of fish sauce
  • Salt to taste

For the chicken meatballs:

  • 500 grams of minced chicken
  • 1 stalk of lemongrass, white part only, finely chopped
  • Pinch of garlic powder
  • 1 tablespoon of grated fresh ginger
  • Zest of one lime
  • 1 teaspoon of fish sauce
  • 2 teaspoons of caster sugar
  • 1/2 a bunch of coriander, chopped
  • Pinch of onion powder
  • ½ teaspoon of salt
  • Pinch of pepper

Extra:

Chives for garnish

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1.Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.

2. Slice the squash in half. Spoon out the seeds and the stringy bits of flesh.  Place the squash with the cut side down on the prepared baking sheet. Add ½ cup of water. This will help it steam. Roast it for 30 to 40 minutes, depending on the size of the squash.  Remove it from the oven and using a fork, scrape off the flesh. Transfer it to a bowl. Set it aside.

3. To make the meatballs, place all of the ingredients in a bowl and mix it with your hands. Then cover it with plastic wrap and let it sit in the fridge for 30 minutes.

4. Once the 30 minutes are up, start shaping the meatballs. I made them small, about 22 meatballs. Once they are all done, pour about 1/3 of a cup of vegetable oil into a large pan over medium heat. Once the oil is hot, cook the meatballs until evenly browned and cooked through. This will take about 8 minutes. I cooked them in 2 batches.

5.To make the Vietnamese garlic sauce, add the butter and olive oil to a large pan over medium heat. Once the butter has melted, add the garlic and brown sugar. Cook for a few minutes while stirring. You want the sugar to melt as much as possible without burning the garlic. Then add the fish sauce and some salt. Stir and add the cooked spaghetti squash. Mix it well with the sauce and taste for salt.

Serve the spaghetti squash with the meatballs and garnish with some chopped chives.

Spaghetti Squash & Meatballs Muffin Bites

So I found this recipe using normal spaghetti noodles and ground beef and it looked delicious and fun. Ive switched up the ingredients to be a little healthier! Unfortunately the photos are from the original recipe, for now! Will update with my photos the second I get out of temp housing and am reunited with my cooking and baking utensils.

*I’d assume you can also do this with Zucchini noodles, thank goodness because I don’t think Spaghetti squash exist in the Netherlands

super-bowl-appetizer-mini-spaghetti-cups.jpgMEATBALL INGREDIENTS

  • 1 pound ground Turkey or Chicken
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon basil (optional)
  • 1/4 teaspoon oregano (optional)
  • olive oil, to cook in pan (optional)
  • 1 jar Low Sugar traditional spaghetti sauce

SPAGHETTI SQUASH NOODLE CUP INGREDIENTS 

  • 2 Large zucchinis- spiralized and dabbed with a towel to remove excess water
  • 1/4 cup Parmesan cheese, finely shredded
  • 2 egg whites

Extra mozzarella or Parmesan, to garnish (optional)

 

 

INSTRUCTIONS

Preheat oven to 400°F.

  1. Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a spoon and sprinkle the cut sides with olive oil. Season with kosher salt and freshly ground black pepper. Place the squash cut side down on a baking sheet and roast until tender and easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain for 10 minutes to remove the extra moisture.
  2. In a large bowl, combine meat, garlic, and salt/pepper. Mix well and roll into 1 inch balls (or ½ inch if making mini spaghetti cups).
  3. Using a large skillet, heat up a couple tablespoons of olive oil on medium-high. Add meatballs and brown all sides. You will not have to cook the meat through.
  4. In a large sauce pan, add browned meatballs and sauce. Allow to cook COVERED in sauce over medium heat for about 20 minutes, stirring very gently a couple of times.
  5. In a medium sized bowl, whisk egg whites and then add to cooled spaghetti squash noodles. Stir in Parmesan cheeses until combined.
  6. Lightly spray a 12 cup muffin pan (or a mini pan if you want smaller portions to go a long way) with cooking spray or use baking cups, and place about 1/3 cup of spaghetti mixture in each cup. Press down on the center and up the sides of the spaghetti with your fingers, forming a “bowl”.
  7. Place in oven and bake for 15 minutes.
  8. When spaghetti cups are finished baking, allow to cool for a minute or so. Using a fork, remove them from muffin pan to a serving plate. When you are ready to serve, add a tablespoon (or a teaspoon if using mini cups) of sauce (from meatballs), a meatball and garnish with cheese.

ROAST CAULIFLOWER SALAD WITH BALSAMIC-MAPLE REDUCTION

INGREDIENTS

  • 1 cauliflower (large)
  • 1 cup buckwheat (roast)
  • 1/2 pomegranate
  • 1 handful parsley (chopped finely)
  • 2 handfuls slivered almonds (roasted in a dry pan)
  • 1/2 teaspoons ground cumin
  • 1/2 teaspoons ground cinnamon
  • 1/8 teaspoons chili powder
  • 1/4 teaspoons ground coriander
  • salt
  • coconut oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoons maple syrup

 

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METHOD

  1. Heat up the oven to 220° C / 430° F and line a baking tray with a piece of baking paper.
  2. Combine all the spices and ¼ tsp of fine sea salt in a small bowl.
  3. Divide cauliflower into large florets, coat it with coconut oil and sprinkle with the prepared spice mix. Put seasoned cauliflower florets on the baking tray and bake for about 25 minutes or until cooked and nicely charred in places.
  4. Carefully check buckwheat for small stones and debris (I advise against rinsing it though as it becomes mushy). Put buckwheat into a small pot with a glass lid and add 1 and ½ cups / 360 ml of water, cover with a lid and bring to the boil. Do not salt it until it’s been cooked as salt negatively affects buckwheat’s texture. Once the water comes to the boil, turn the heat down to low and cook on low heat until all the water has been absorbed (to check, tip the pot to see if water is coming out from underneath the buckwheat, but DO NOT LIFT THE LID). Once the water has been fully absorbed, rest the pot for another 10 minutes (with the lid firmly on) so that the buckwheat finishes cooking in its own steam. Salt to taste once ready.
  5. Place balsamic vinegar and maple syrup in a small pot. Bring them to the boil and then reduce the heat to low. Continue simmering until the mixture reduces by about 1/3 and reaches the consistency of very runny honey (reduction will thicken considerably as it cools). Take off the heat and cool down. If you find that the cooled down mixture turns out too sticky, add a splash of water and return to the stove on a low heat. Take off the heat as soon as you get a homogeneous sauce.
  6. Combine seasoned buckwheat and roasted cauliflower in a bowl. Generously sprinkle with chopped parsley leaves, pomegranate seeds, roasted almond slivers and drizzle with balsamic reduction.

Black Bean and Quinoa Burger

Ingredients

  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1/2 cup cooked quinoa
  • 1/2 teaspoon cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1 tablespoon nutritional yeast
  • 1 tablespoon extra-virgin olive oil, plus more for cooking

  
Directions

Preheat oven to 400 degrees.

1. In a medium bowl, combine all ingredients using hands or a fork to mash beans and thoroughly mix. (This should form a paste-like mixture that is easy to shape into patties.)

2. Divide mixture into four equal balls, and form each into a patty between 1/4- and 1/2-inch thick.

3. In a medium oven-safe saucepan over high eat, cook patties in 1/2 tablespoon olive oil for 1 minute on each side, or until lightly browned.

4. Transfer the saucepan to the oven and bake for 15 minutes. Serve patties on whole-grain buns or over fresh greens with desired toppings. 

MUSHROOM, TOMATO AND CASHEW SALAD

  • 1 3/4 pounds button mushrooms (trimmed)
  • 3 1/3 cups semi-dried tomatoes
  • 3 1/2 ounces baby spinach leaves
  • 8 sprigs fresh thyme
  • 6 3/4 tablespoons olive oil
  • 1 cup raw cashews
  • 1 tablespoon honey
  • 2 tablespoons sesame seeds
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard

  
1. Place a large roasting pan in the oven then preheat oven and pan to 220°C fan forced. Add the mushrooms to the hot pan. Add thyme and drizzle over 2 tbsp of the olive oil, shake the pan to coat all the mushrooms. Roast mushrooms for 15 minutes or until tender.

2. Meanwhile, heat a medium non-stick frying pan over medium-heat. Add 1 tbsp oil and the cashews, cook, shaking the pan for 3-4 minutes until cashews are light golden. Add the honey and sesame seeds, toss gently to coat.

3. Remove cashews to a tray lined with baking paper to cool.

4.Add the cashews, tomatoes and spinach to the mushrooms. Combine the remaining 2 tbsp olive oil, vinegar, mustard and salt and pepper in a screw-top jar, shake to combine. Pour the dressing over the mushroom salad and toss gently to combine.

Cauliflower Crust Pizza

Cauliflower Pizza with Smoked Mozzarella, Sweet Potato, Caramelized Onions and Arugula
Vegetarian, gluten-free

eating_purely_pizza.jpgFor the crust
1 head cauliflower, cut into florets
2 eggs
½ cup grated Parmesan cheese
1/8 tsp salt

Preheat oven to 400 degrees. Place cauliflower florets in a food processor and process until “rice” texture. Place on a parchment-lined baking sheet and bake for 15 minutes. Remove cauliflower from the oven and place into a cheesecloth. Squeeze out all excess liquid from the cauliflower. Once all liquid is extracted from the cauliflower, place in a large bowl and add eggs, Parmesan cheese, and salt. Mix to combine and work into a dough. Transfer dough to a pizza stone or parchment-lined baking sheet and flatten with your hands until a thin, round crust is formed. Bake for 15 minutes then remove from oven and top with desired toppings.

For the toppings
8 oz. smoked mozzarella, sliced thinly
1 sweet potato, roasted and thinly sliced
1 cup caramelized onion
1 cup arugula
½ cup walnuts
1 Tbsp olive oil
1 lemon

On cooked crust, assemble sliced mozzarella, roasted sweet potatoes, and caramelized onions. Bake in the oven at 350 degrees for 8–10 minutes until cheese melts. Meanwhile, in a small bowl, toss arugula with walnuts, olive oil, and juice of 1 lemon. When pizza is finished cooking, serve with arugula on top.

VIETNAMESE CHICKEN AND CABBAGE SALAD

vietnamese-chicken-cabbage-salad-mint-4.jpgIngredients

  • 2 1/2 cups green cabbage (shredded)
  • 3 scallions (sliced)
  • 2 carrots (medium, grated)
  • 3 tablespoons lime juice (freshly squeezed)
  • 2 tablespoons fish sauce
  • 1 tablespoon white sugar
  • 1 tablespoon rice vinegar
  • 3 tablespoons salted peanuts (roughly chopped)
  • 1/4 cups mint leaves (roughly chopped)

 

Instructions

  1. Toss the chicken, cabbage, scallions, and carrots together in a large bowl.
  2. In a small bowl, whisk together the lime juice, fish sauce, sugar, and vinegar until the sugar is fully dissolved.
  3. Pour the dressing over the top of the salad and toss well to coat.
  4. Fold in the peanuts and mint. Serve at room temperature or slightly chilled.

Spicy Vegetarian Butternut Squash Soup

Ingredients

  • 1 butternut squash (large, about 1.5 lbs.)
  • salt1-butternut-soup-beans-500x500-kalynskitchen.jpg
  • ground black pepper
  • 2 teaspoons olive oil
  • 2 cups finely chopped onion
  • 2 cups chopped celery (finely)
  • 6 cloves garlic (finely minced, about 1 T minced garlic)
  • 6 cups vegetable stock (or canned vegetable broth, or slightly more, if you’d like a thinner soup)
  • 2 teaspoons ground cumin (or more)
  • 15 ounces black beans
  • 1 red bell pepper (medium, chopped small)
  • 1/2 cups chopped cilantro (plus more to garnish soup if desired)
  • 2 tablespoons Tabasco Green Pepper Sauce (or other jalapeno hot sauce of your choice)
  • low-fat sour cream (or plain Greek yogurt to garnish soup, if desired)

Instructions:

Preheat oven or toasted oven to 400F/200C.  Using a large chef’s knife, cut butternut squash in half and use a sharp spoon to scoop out seeds.  Place squash on a baking sheet and season with salt and fresh ground black pepper.  Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 50-60 minutes.  Let squash cool enough to handle.
While squash is roasting, chop onion and celery and mince the garlic.  (I used fresh garlicchopped with my  favorite garlic chopper and then minced with a knife.)  Heat olive oil in large non-stick soup pot and saute onions and celery until they’re soft, about 7 minutes.  Add minced garlic and cook 2-3 minutes more.  Add 2 cups of vegetable broth and simmer the mixture about 10 minutes.
As soon as the squash has cooled enough to handle, scrape the flesh away with the skin and mix it with the other 4 cups of broth and the ground cumin.  Add this mixture to the soup pot and simmer about 20 minutes; then use anImmersion blender, blender, or food processor to puree the soup.  (I used an immersion blender, which is by far the easiest way to do it; if you only have a blender or food processor, be very careful with the hot soup.)
While the soup simmers, rinse the black beans well with cold water and let them drain in a colander.  Chop the cilantro and red bell pepper.  After you’re pureed the soup add the beans, red bell pepper, and cilantro and simmer about 15-20 minutes more, adding a little more vegetable stock if you’d like a thinner soup.  Stir in the Green Tabasco Sauce to taste and serve hot, garnished with low-fat sour cream or plain Greek yogurt if desired and tortilla chips if desired.